Restaurant Menu - Blog Posts

Get your restaurant menu right

My friends visited Japan a few years back and we spent a week exploring Tokyo. Overall the time was full of positive and memorable experiences. However I remember the horror we faced when I took them to a Yakiniku restaurant and we looked at the English menu. It sounded like the inventory list for a horror movie; chicken gizzards, sandy liver, entrails. It was thoughtful of the restaurant manager to try to provide an English menu for their international guests, but they missed some of the poetry needed for an English menu.

While there are no scary sounding menu items, this is a good example of how a typical Japanese menu looks, the dishes or ingredients are listed rather neatly. An English menu needs some descriptive words to help sell the items or entice their customers.

Duck with demi-glace and shiitake mushrooms would probably be written as 'Free range grain fed duck served with Fuji Mountain picked Shiitake mushrooms and drizzled with our chef's own demi-glace finished with Yamanashi port.'

Spaghetti bolognese -> Hand cut fresh spahettini in a wagyu bolognese topped with farm fresh basil leaves and shaved Pecorino.

Looking at this menu, you can see the menu features explanations everywhere, 'flame-torched ocean-wise steelhead', 'crispy tempura'. You can better reach your international guests with this same attention to selling the dishes. We can help with this!

Incidentally, for the Yakiniku restaurant, we could call the 'entrails' - 'Offal'. The gizzards and sandy liver (Japanese Sunagimo is gizzard) could be gigerium or ventriculus. Not familiar words, but they don't bring out the image of Nightmare on Elm Street when I read them.