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Japanese cuisine in Johannesburg involves more than just plating and technique — it requires sourcing ingredients that hold up in Gauteng's climate, managing seafood supply chains that often span import routes, and understanding how local palates engage with unfamiliar flavors. A kitchen doing this properly works with specific protocols: rice temperature, knife sharpness for raw fish preparation, timing on broilers for robata-style cooking. The logistics are real — some ingredients come via specialty importers, others are sourced locally where standards allow. When you're eating at a Japanese restaurant that's thought through these constraints rather than cutting corners, you're tasting the difference between someone running a kitchen and someone who understands the work.
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In Johannesburg, neighbourhood context matters more than in almost any other South African city — a Melville restaurant and a Bryanston restaurant are operating in effectively different economic ecosystems. The inner-city creative scene around Maboneng rewards exploration but requires awareness of where you park and where you walk at night. For weeknight dining in the northern suburbs, the Parkhurst and Rosebank strips offer the best density of independently owned kitchens relative to chains.