Anastasia Smith
Japanese food is part and parcel of the nation’s culture and on the back of Japan boasting of the most Michelin-starred restaurants in the world, it isn’t hard to locate expensive meals & delicacies.
A registered trademark is Wagyu beef and this is why restaurants around the globe have to fulfil a strict set of terms and conditions prior to it being granted this famed label. Coming from four breeds of Japanese cattle, Wagyu beef isn’t what you would associate with when searching for affordable food when in Japan. Local restaurants have been known to price their Wagyu beef at around USD 110 per pound which is nothing short of a gourmet luxury that you can sample during your time in the capital of Tokyo. An easy way to find a restaurant with the finest Wagyu beef on its menu is to look for those that proudly display the official certification at the entrance.
Translating to whale meat in English, Kujira is a delicacy in this part of the world and is held in high esteem, particularly by the older generations of Japanese as this form of food is considered one of the country’s traditional dishes. However, the primary reason as to why Kujira isn’t consumed in households on a daily basis is credited to its steep price. In the event you stumble upon a Japanese restaurant serving wholesome and delicious Kujira, then you are certainly in for one awesome treat. In fact, the ‘onomi’ which is the section of the muscle that runs from the fluke to the dorsal fin is what attracts most locals to Kujira. With regards to cost, expect to pay anything in the region of USD 200 for every kg.
To some, the mere mention of Japanese Pufferfish or ‘Fugu’ will suffice to make them want to run for cover but such is not the case with the Japanese. To cut a long story short, Pufferfish are poisonous and even Japanese chefs have to exhibit great skill and must have a proper license to prepare same. Although served raw which is similar to sashimi, it will not be uncommon to find alternatives ranging from Yaki Fugu or Nabe Pot. Know that a full course Fugu meal will cost you between USD 100 – 200 with some eateries known to charge diners even more. Also, the nature of Fugu has an impact on the price with Wild Fugu costing far more than its farm-raised counterpart.
Rated as the fattest portion of Tuna, O-toro is a common sight at sushi restaurants in Tokyo and other cities & sections of the country. The price of O-toro tends to fluctuate based on market trends but know that this is the tastiest as well as the most expensive item on sushi menus. Notably, Bluefin Tuna is the most popular source of O-toro and its price has been showing signs of increasing owing to the scarcity of the said species. If you want to catch a glimpse of the daily auctions that are conducted with much passion and vigour, then stop by Tsukiji Fish Market which is a stone’s throw from Somerset Ginza East Tokyo which provides ease of access to holiday apartments Tokyo is known for. The current record for the most expensive Bluefin Tuna (489 pounds) is held by a sushi restaurant owner who paid a whopping USD 1.76 million in 2013.
Given the short harvesting season, it should come as no surprise as to why Yubari Melon can cost you a fortune to consume. Grown in Hokkaido, this Japanese fruit is sweeter and juicier than average melons around the world. Generally, Yubari Melon can be sold for USD 200 while some traders can hike up their prices even further.
With a proud history that goes back centuries, Matsutake Mushrooms are a delicacy in Japan and are noted for a spicy and aromatic fragrance. Given how scarce these mushrooms are, it is a given that you will have to pocket out more than what you would have to for a serving of mushrooms back home. Prices can begin at the 20,000 Yen mark (per kg) and increase to a dizzying 100,000 Yen.
