Tokyo has newly been crowned the epicenter of superior dining, but many visitors to Japan watch the whole nation as a gastronome's paradise, writes Joanna Hall. Anybody who travels to Japan will rapidly be trained two things: food is a very serious business, and Japanese cuisine isn't all sushi and rice. Although it's a relatively small country, Japan is sacred with an extraordinarily rich variety of varied ingredients and cooking approach.

However Japanese food also has a burly focus on cyclic ingredients, joined with an attractive attention to detail when it comes to management. Even a fast-food bento box, sold at a railway station to a starving executive on his way residence from the office, is approved with loving care and attention.

Japanese food is definitely unique along with the great cuisines of the world, but it's only been in modern years that the country has come below the spotlight as a fine dining purpose. It all began in the stir of the new millennium, when numerous world class and celebrity chefs descend on the Japanese capital. In 2005, Gordon Ramsay of Hell's Kit-chen fame releases his first restaurant in Japan at the five-star Conrad Tokyo, and he was pursuing soon after by others counting the acclaimed Monegasque chef, Alain Ducasse.

Then, three years ago the French bible of gastronomy, Michelin, available it’s first Japanese guide aspect Tokyo. It was the respected publishing house's first foray into a destination exterior of Europe and the United States, and it prizes an inspiring 191 stars to 150 restaurants.