Japanese cuisine is based on combining staple foods, typically Japanese rice or noodles, with a soup and okazu-dishes made from fish, vegetable, tofu and the like-to add flavor to the staple food. Japanese cuisine is known for its emphasis on seasonality of food, quality of ingredients and presentation. Japanese cuisine offers a vast array of regional specialties that use traditional recipes and local ingredients. The Michelin Guide has awarded restaurants in Japan more Michelin stars than the rest of the world combined, Tokyo is the most “delicious” city in the world with over 150 restaurants that received at least one star. Some of the most popular Japanese and Japanized dishes are categorized below into rice dishes(sushi, donburi, rice balls, kare raisu, fried rice, chazuke, kayu etc), seafood dishes(sashimi, yakizakana etc), noodle dishes (soba, udon, ramen, somen, yakisoba etc), nabe dishes(oden, sukiyaki, shabu shabu, chanko nabe etc), meat dishes(yakitori, tonkatsu, yakiniku, nikujaga, teppanyaki etc), soya bean dishes(hiyayakko, yudofu, agedashidofu, miso soup etc), yoshoku dishes(korokke, omuraisu, hayashi raisu, hambagu etc) and other dishes(bento, tempura, gyoza, pickles, monjayaki, okonomiyaki, chawanmushi etc).