Japanese Expressions and Philosophies That Define the Art of Dining

In Japan, food isn’t just about eating. It’s about showing care, respect, and attention to detail. At Hanare, a well-loved kamameshi restaurant in Singapore, these values are part of the experience. They’re in the service, the ingredients, and the way the dishes are presented.

Here are ten Japanese words and ideas that help explain what makes Japanese dining feel so special—with omotenashi at the heart of it all.

1. Omotenashi – Serving with Heart

This word means more than just “hospitality”. It’s about caring for others without expecting anything back. It’s the idea of doing something kind before someone even asks. At Hanare, you feel it in how the staff moves quietly, the way your food arrives warm and perfect, and how every detail feels thoughtful.

You don’t need to ask for water—it’s already at your table. The staff notices if you’re cold and brings tea. These small gestures make the meal feel personal. That’s omotenashi—an invisible service that feels deeply human.

2. Itadakimasu – Thank You for the Meal

Before eating, many people in Japan say “itadakimasu”. It’s a simple way to show thanks—not just to the chef but also to the farmers, the fishers, and even the animals and plants that gave their lives. It’s a moment of respect before you take the first bite.

Kids learn it early. Grown-ups don’t skip it. Saying it out loud—even quietly—sets the tone. It’s a reminder that meals aren’t just made. They come from somewhere, and someone.

3. Gochisousama – Thanks Again

When the meal ends, people often say “gochisousama”. It means “Thank you for the delicious meal”. Whether said aloud or quietly to yourself, it’s a kind way to close the meal and show your appreciation for everything you just enjoyed.

It’s also a thank-you to the restaurant staff, oftentimes accompanied by a nod or a small bow. In many places, the staff will also bow in return. At Hanare, you might even see the chef wave from behind the counter. It’s a quiet exchange of gratitude.

4. Kaiseki – A Meal that Follows the Seasons

Kaiseki is a fancy meal with many small courses. Each part is chosen with care—colours, textures, and ingredients all reflect the current season. Even though Hanare serves kamameshi, you can still see this idea in how meals are balanced and matched with what’s fresh at that time of year.

Spring dishes might include young greens and bamboo shoots. In winter, root vegetables take the spotlight. Kaiseki is thoughtful, but not stiff. It flows. Each bite leads to the next, and nothing feels out of place.

5. Kappo – Trust the Chef

Kappo is a style of dining where you sit close to the chef and let them choose what to make based on what’s fresh. It’s personal, relaxed, and very traditional. You may not see this setup at Hanare, but the feeling is there—you trust the kitchen, and they give you their best. Our sister concept, Takayama, is one of the leading kappo-style omakase restaurants in Singapore.

You don’t second-guess the menu. You don’t tweak it. You just eat what’s made with care. That kind of trust makes every meal feel a little more special—like it was made just for you.

6. Shun – Eating at the Right Time

Shun means enjoying food when it’s in season and tastes the best. Japanese people wait for the exact time a food is at its peak. That could mean rich mushrooms in autumn or bright yuzu in winter. At Hanare, the menu often shifts to include these special seasonal items.

This idea connects food to the natural world. You eat what’s ripe, what’s ready, according to nature’s schedule. And because of that, everything tastes better—not because it’s fancy, but because it’s right.

7. Washoku – A Balanced Meal

Washoku means “Japanese food”, but it also refers to the idea of balance—five colours, five flavours, and five ways of cooking. Meals follow this pattern so that nothing feels too heavy or too plain. Hanare’s kamameshi bowls often reflect this, bringing together rice, vegetables, pickles, and protein in one well-rounded dish.

You might not notice it right away. But it’s there—red, green, yellow, black, and white. Salty, sweet, sour, bitter, and umami. Boiled, grilled, steamed, fried and raw. All in one meal. Balanced, but never boring.

8. Mottainai – Don’t Waste It

Mottainai is a mindset. It means you don’t waste food or resources. You take what you need and appreciate what you have. In the kitchen, it can mean using the full fish or turning leftover vegetables into a side dish. This care is clear in how Hanare builds flavour and avoids excess.

Even leftover rice can become something comforting. Nothing is tossed out without thought. Mottainai turns simple food into something meaningful — because it comes from care, not waste.

9. Wabi-sabi – Beauty in Simplicity

Wabi-sabi is about finding beauty in things that are simple, quiet, or even imperfect. In food, this can mean a plain dish served in a handmade bowl. The taste matters, but so does the feeling. Hanare’s dishes are not flashy. They’re calm, warm, and comforting—just like home.

The miso soup might have uneven tofu pieces. The pickles might not be cut perfectly. That’s okay. That’s the point. Wabi-sabi teaches us to slow down and find comfort in what’s real.

10. Ichigo ichie – This Moment Only Happens Once

This phrase reminds us to enjoy the moment because it won’t come again. Each meal, each meeting, each bite—they’re all one-time things. That’s why Japanese meals are slow and thoughtful. At Hanare, this shows up in the care we put into each visit. You never feel rushed.

Even if you order the same dish next time, it won’t feel exactly the same. The weather might change. You might come with a different company. Or in a different mood. That’s ichigo ichie — appreciating the now.

Final Thoughts

These words and values explain why Japanese dining feels different. It’s not just about eating good food. It’s about respect, timing, and the people who made the meal possible. Hanare may be in Singapore, but our core philosophy is built around these ideas. The warmth, the flavour, and the kindness all come together—and that’s something to remember long after the meal ends.

Next time you sit down at Hanare or at any place that takes food seriously, remember these phrases. Say them if you’d like. Or just feel them. Either way, you’ll taste more than just what's on the plate.

Reserve a table with us.