A Guide to Plating Beautiful Dishes

“Me de taberu!" (目で食べる)! This Japanese expression, literally translated as “We eat with our eyes,” emphasizes the importance of the visual presentation of food and the beauty of a meal. After all, we see the food before we partake in it.

With this in mind, both home cooks and professional chefs carefully select plates and bowls to suit each dish they’ve prepared.

Whether you're a seasoned home chef or just getting started, the art of plating can transform an ordinary dish into an extraordinary experience. Beautifully plated food engages the senses, creating anticipation and excitement even before the first bite.

At JOC Goods, we believe everyone has creative artistry within them, and once you learn a few simple techniques, that’s all it takes to make a significant difference.

Here’s Nami’s guide to plating beautiful dishes that will wow your family, friends, or guests.

After deciding on your menu, start by choosing the tableware for the meal, depending on the theme, the mood you want to set, or the occasion.

For everyday meals, I recommend using neutral-colored tableware, such as our Rinka Petal Plate and Pasta Bowl, Snow Dinner Plate, and Chrysanthemum Salad Plate, because they allow the colors of your food to shine. You don’t want to overthink plating on a busy day, but these options will still elevate the presentation.

For a little extra flair, you can choose pieces with a simple yet elegant design around the rim. Fine examples include our Floral Leaves Ridged Dinner Plate and Pasta Bowl from Arita. The delicate floral motif complements the presentation while adding a special touch to your meal.

However, don’t be afraid to choose bold-colored, fun, or unique designs to serve your dishes, even on a weeknight. They can bring pleasant surprises and break the monotonous rhythm of your day. Mixing and matching condiment bowls with intricate shapes and artwork can work wonders.

On special occasions, I love using traditional pieces with more ornate designs to tell the story of a dish.

Now that you have chosen the serveware, think of your plate or bowl as a blank canvas, and your food as the medium for creating art. Before placing any food on the plate, mentally arrange where everything will go. This helps create balance and prevents overcrowding.

Tip: As a guideline, consider placing the main protein at the center or slightly off-center to create a focal point. Then, build outward with vegetables, starches, and sauces.

Flat, one-dimensional plates lack visual interest. To create more dynamic presentations, play with height. Stack or layer components, like placing a piece of grilled salmon over a bed of steamed greens, or stacking pancakes in layers.

Utilize kitchen tools such as these Black Serving Tongs or small tongs to help create depth and structure as you plate salads, fresh cooked greens, or noodle dishes. 

One of the easiest ways to create a visually striking dish is by incorporating a variety of colors. Bright greens, vibrant reds, and rich oranges stand out against neutral-colored components like proteins and starches. The key is balance—too many colors can be overwhelming, but a well-thought-out contrast adds vibrancy and excitement.

Example: When plating a kakuni dish, serve the caramel-colored braised pork belly over white Japanese steamed rice, add vibrant blanched greens, and perhaps a golden braised egg to introduce a variety of textures and colors.

Instead of drowning your food in sauce, use it as a decorative accent. A drizzle of sauce around the edge of the plate or in a swirl beneath the food adds elegance. You can also use a spoon or squeeze bottle for more precision.

Tip: If you’re serving a dish like chicken katsu, a light drizzle of the sweet-savory tonkatsu over the meat can enhance the dish’s flavor without overpowering it visually.

Visual texture is just as important as flavor texture. Pairing crispy, crunchy, and soft elements makes a dish more exciting. For example, a fresh colorful salad with tender teriyaki chicken creates an appealing contrast for both the eyes and the palate.

Balance on the plate is essential, not only visually but also in terms of flavors and portion size. Avoid overloading one section of the plate with too much food, or using large, overpowering elements. A well-balanced plate looks harmonious and inviting.

Example: When serving a bowl of hot noodle soup like ramen or beef udon, fill the bowl to ¾ full, leaving some breathing room to showcase the components of the dish. This simple consideration makes it easier to pick up the noodles and other ingredients, and it helps prevent spillage.

Garnishing should complement the dish, not overpower it. Chopped green onion, chiffonade shiso, pickled red ginger, microgreens, or a sprinkle of sesame seeds can give your dish the finishing touch. Even a light dust of shichimi togarashi or freshly grind black pepper can add a fun visual element to the dish.

Just be mindful not to overdo it—garnishes should enhance, not distract.

Once you are done plating a dish, take a final quick look before serving. If there are any smudges or drips, lightly dampen a small cloth and gently wipe them off.

Plating beautiful dishes is an art that anyone can master with practice. Start by experimenting with the tips above, and soon enough, you’ll be creating Instagram-worthy plates that are as delicious as they are visually stunning. Remember, it’s not just about looks—plating is about creating an experience that elevates the flavors and ingredients of your meal.

Most importantly, enjoy and have fun with the process. Creating a delicious and beautiful meal for yourself or your loved ones is a ritual of joy that we can all appreciate.