Happiness Vacation was established in 2002 and has offices throughout Hong Kong, Thailand, and Japan. In order to cater to our guests the best we can, our company offers diversified tour services, such as independent group services, conference, and incentive, corporate travel, inbound and outbound tours with hotels as well as transportation reservations. Our company can confidently assert that we are able to provide our guest 'tailor-made' tour services. Any businesses with our guests will be transacted in a way that guests will be fully satisfied.
Amazing Japanese food
Japanese Beef
(Wagyu)
Sushi
Blowfish Full Course
Japanese style
Hot Pot(Shabu Shabu)
"Wagyu" is a type of beef characterized by a delicate, rich flavor and prime quality that is the pride of Japan worldwide. There are many traditional Japanese dishes in which one can savor its wonderful taste to its fullest. These dishes bring out the depth of the taste of its superb quality, and display the dexterity of chefs who pay attention not only to the taste but also to seasonal touches and color tones. Japanese culture cherishes the natural beauty brought about by seasonal change and the attractiveness of each season, and places great emphasis on detail in order to create objects of matchless quality. Here, a chef who keeps traditional Japanese cuisine alive in Kyoto will introduce to you the essence of the culinary culture of Japan, fostered by way of a lifestyle replete with fine-tuned sensitivity.
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http://www3.jmi.or.jp/en/profile.html
Sushi is a traditional type of Japanese food composed mainly of a combination of sumeshi (vinegared rice), fish or shellfish. Sushi can be broadly divided into hayazushi, in which the vinegar is used with fish, and narezushi, in which the fish is fermented together with rice. Sushi usually refers to the representative type of Hayazushi, namely edomae nigirizushi.
In nigiri-zushi, wasabi (Japanese horseradish) is dabbed onto the fish or shellfish, and placed on top of an oblong of shari, another word for vinegar rice like sushimeshi or sumeshi. This form of sushi emerged during the latter of the Edo Period (1716-1864).
Nowadays, as we are more concerned about our health, sushi is becoming ever more popular, and it would be fair to say that it has won a place not only in Japanese but also in world cuisine.
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>Fugu, Japanese pufferfish, is notorious for the highly toxic poison—tetrodotoxin—contained in its organs. Despite its deadly potential, fugu has been eaten in Japan for hundreds of years. As it was initially unknown how to properly prepare the fish, there were many fatalities from fugu consumption. For this reason, the eating of fugu was banned from around 1570 to 1870. These days fugu is commonly available in restaurants and supermarkets throughout Japan, but must be prepared by a licensed chef, and is prohibited to be prepared in the home—-even today, the Japanese royal family is forbidden from eating it.
Thrill-seeking is not the only reason that Japanese pufferfish remains so popular - aside from its distinct, subtle flavor and unique chewy texture, fugu is also low in fat and high in protein. Both fugu skin and meat are used in Japanese cuisine, and the meat is very versatile. Fugu was originally a high-class food, but has become more widely available in recent years--although still as a premium-priced fish. Here are 10 excellent fugu dishes that make those prices absolutely worth it.
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Shabu-shabu is a nabe—a hot pot dish—cooked at the table. To cook shabu-shabu, you blanch thinly-sliced meat in boiling broth several times. Then you eat the meat along with boiled vegetables and bean curd using your choice of sauce.
Some say that shabu-shabu was inspired by a Chinese mutton hot pot dish called shuan yaug row. To cook that dish, mutton was boiled in a pot and eaten with strong-tasting sauce. Therefore, the dish was quite different from current Japanese shabu-shabu.
Common dipping sauces are ponzu sauce (a sauce made of soy sauce and citrus juice) and sesame sauce. You can enjoy the dish with your choice of sauce.