Kikunoi is excellent, but it can be challenging for westerners to appreciate, especially some seafood dishes. I&#x27;ve adjusted a lot, but I still don&#x27;t eat shirako[1] for example, which they often serve (male fish sperm).<p>Once you&#x27;re accustomed to the food in Japan, the ingredients taste ... low grade even at most of the &quot;nicer&quot; restaurants in San Francisco (especially the meats or fish). Japanese say this secretly to each other, only Japanese can taste it, but actually anyone who lives in Tokyo long enough can taste it. song is very correct.<p>The quickest way to appreciate the food in Japan, try the $10 pasta at any place highly rated on Tabelog, and you will see that the quality difference is just as song describes. The difference extends far beyond the chefs, it&#x27;s the farms, fisheries, logistics and overall high standards all working together.<p>[1] <a href="http:&#x2F;&#x2F;www.thekitchn.com&#x2F;the-strangest-food-i-ever-ate-2-91992" rel="nofollow">http:&#x2F;&#x2F;www.thekitchn.com&#x2F;the-strangest-food-i-ever-ate-2-919...</a>