01 Dec Washoku
The Gastronomic Society of Turkey held its final members’ gathering of 2025 over two evenings, on December 1st and 3rd, at the Japanese restaurant Itsumi So.
Recognised in 2013 on UNESCO’s Intangible Cultural Heritage List, Japanese cuisine is known as Washoku, a term formed from the words “wa” (Japanese harmony) and “shoku” (food).
At Itsumi’s new Etiler location—long regarded as one of Istanbul’s most authentic representatives of Japanese cuisine—the Gastronomic Society of Turkey began the evening with the traditional Ichiju-Sansai tray: one soup, one bowl of rice, three side dishes featuring different proteins, and pickles.
One of the clearest expressions of the healthy and balanced philosophy of Japanese cuisine, ichiju-sansai included grilled mackerel with mirin sauce, simmered chicken with vegetables, deep-fried meat and vegetable rolls, steamed white rice (gohan), and miso soup with tofu and seaweed.
This was followed by eel roll sushi, teriyaki chicken skewers, and fried shrimp—allowing guests to experience all five fundamental Japanese cooking techniques: deep-frying (ageru), simmering (niru), cutting (kiru), grilling (yaku), and steaming (musu).
The evening was accompanied by Ichiban Kirin Japanese beer, followed by sake, and concluded with Nikka Yoichi Single Malt from Hokkaido, offering gentle notes of honey and beeswax.
Before the whisky, however, guests tasted chilled buckwheat noodles traditionally enjoyed by the Japanese when welcoming the New Year—symbolising health, abundance, longevity, and good fortune—while exchanging wishes for the year ahead.
The night came to a close with green tea ice cream and green tea. During the evening, Gastronomic Society member Tuğçe Güllü shared insights into the Japanese philosophy of “Wa”, its approach to flavour and hospitality, and umami, the fifth taste that Japanese cuisine has contributed to the global culinary vocabulary.
Following this refined and flavourful dinner—where respect for ingredients seamlessly met respect for nature and guests—thanks were extended to the kitchen and service teams. Commemorative plaques were then presented to the restaurant’s founders, Executive Chef Shunichi Horikoshi and Pınar Açılan Horikoshi.
In return, the Itsumi So team presented a bouquet of flowers to the Society’s President, Esin Sungur, expressing their pleasure in hosting the Gastronomic Society of Turkey and offering a graceful example of Japanese hospitality at its finest.
The Gastronomic Society of Turkey concluded the evening with wishes to come together once again—through new themes and menus—to explore the rich diversity of Japanese cuisine across different seasons, periods, and regions.
