The chef at the head of the menu's creation is Japanese Master Chef Isao Yamada of the Michelin-starred Brushstroke restaurant in New York.

The event will also showcase the appeal of other Japanese foods, and students can taste freshly made dishes based on the concept of ichiju-sansai (one soup, three dishes), which is a staple of the Japanese diet due to its excellent nutritional balance and its role in the custom of healthy eating.

Event Name: Ichiju-Sansai Week: Discover the Balance of Japanese Cuisine
Date: February 10 to February 16, 2016
Location: Georgetown University Leo O'Donovan Dining Hall
Organizer: The Ministry of Agriculture, Forestry and Fisheries of Japan

Sample Menus:
Rice, Soup, 2 Vegitable Dishes, for the main dishes you can select from fish or meat.

Fish:
Simmered Sablefish or Grilled Salmon “Yuan-Yaki,”

Chicken:
Sweet-and-Sour Grilled Chicken with Apple Cider Vinegar and Black Vinegar Glaze