Which animal are you most likely to see in a restaurant?

Some animals are more likely to be featured in restaurants than others, but for a majority of these, there is a clear preference for a certain type.

In the case of the blue whale, the biggest attraction in a Japanese restaurant would probably be its unique and mesmerising appearance.

But there are a lot of other animals that can make a restaurant stand out.

We asked guests what their favourite animals would be if they were dining at a restaurant in Japan.

Here are their top five choices.

The blue whaleIn the past, Japanese chefs have used blue whales as a culinary icon, but the majestic creature has a long history in Japan, and has become an iconic animal of Japanese cuisine.

Blue whales are the only animals in the world known to breed in captivity, so they have long been a favourite for sushi chefs to use in their dishes.

The species has been used to create many different types of sushi, including one known as ‘blue whale’, which is a deep blue, fishy fish that is typically served with rice, noodles and other ingredients.

It has also been used as an ingredient in Japanese traditional sushi, which has long featured blue whales and other animals as main ingredients.

In recent years, blue whales have also been featured in Japanese restaurants in the form of the traditional ‘Blue Whale’ dish.

While it is hard to pinpoint exactly which species of blue whale is most common in Japanese cuisine, the two that are most frequently mentioned are the red and blue whales.

While the Japanese have long used blue and red whales for sushi, the blue whales are now widely known to be used as fishy sushi ingredients, and are sometimes even used as a garnish on dishes like sushi rolls.

Although Japanese cuisine tends to favour certain types of animals, blue and white whales are often used in Japanese dishes, as well as other species such as dolphins and whales.

They can also be used to decorate a variety of dishes, such as sushi rolls, salads and soup.

While Japanese cuisine uses blue and blue animals for sushi as a main ingredient, Japanese diners also use them to add flavour to other dishes, especially as a side dish.

The bisonThe bisons have been a staple of American farms since the 1800s, but today, there are fewer than 10,000 of these animals in North America, and only a handful of them are kept in captivity.

These animals have been bred in large numbers to be meat-eaters and eat grass, so their diets are rich in carbohydrates and fat.

While bison are found on farms in all parts of the world, they are particularly popular in Japan where they are seen as a delicacy and a source of food.

These bison meat dishes are known as kimono, or Japanese food, and feature lots of wild meat.

The Japanese also use bison as a staple in their home cooking, especially in the past century, when bison were used to make ketchup, soup, salad dressings, rice dishes and even in a variety omelets.

The tunaIn the United States, tuna is a popular delicacy in Japanese households, and it is also used in sushi and a number of other Japanese dishes.

But the Japanese are particularly fond of their tuna, which is often used as the basis of sushi and other dishes.

While tuna has traditionally been used for sushi and many other dishes in Japan because of its high fat content, it has also recently become popular in the West as a way of making sushi.

Tuna is often cooked with a blend of fish oils, but also a little soy sauce, and the most popular Japanese versions are made with chicken, pork, chicken fat and rice.

The sardineThis seafood is one of the most sought after and popular seafood in Japan due to its great size, speed and texture.

The sardines are commonly eaten as an appetizer, and many Japanese families eat them with a variety, like grilled tuna or grilled fish.

These types of sardinhas can also come in a wide variety of flavours, with the most commonly used ones being tuna, shrimp, salmon, lobster and crab.

Sardines have a long and rich history in Japanese cooking, and they are also used to add texture to traditional sushi dishes, often as a base.

Sushi sashimiSushi sushi sashimas are the most famous sushi sushi dishes in Japanese culture, and serve as a traditional part of traditional Japanese cuisine for many years.

These are traditionally made with fish, vegetables and other seafood, and often contain sashimo or a combination of fish and vegetables, with a lot more vegetables added to the dish.

The traditional way of sashamiguri is to add a layer of fish sauce or soy sauce to the sashiko, or a layer, to create the traditional taste of the dish, which also adds texture to the fish.

Sashimi is also an important part of the dinner menu for many Japanese, and Japanese families often serve sashisas with rice.