Short answers, pulled from the story.
Emperor Tenmu issued a decree banning the consumption of horses, dogs, monkeys, and chickens on the 1st day of the 4th month of 675 AD. This imperial order marked a turning point in Japanese dietary history following the adoption of Buddhism as the official religion during the Asuka period.
Preserving fish through fermentation in boiled rice created the earliest form of sushi known as narezushi. Salted fish placed inside rice underwent lactic acid fermentation which prevented bacterial proliferation and putrefaction.
Emperor Meiji lifted the ban on red meat consumption in 1872 as part of opening Japan to Western influence. A New Year's feast staged by the new ruler contained European-style foods reflecting the government's desire to embrace foreign customs.
Japanese cuisine received Intangible Cultural Heritage status on the 4th of December 2013 after the Agency for Cultural Affairs recommended adding Washoku traditional dietary cultures to UNESCO lists in February 2012. The designation specifically highlighted celebrations of New Year traditions within the cultural framework.
Tokyo maintained its title as the city holding the highest number of three-starred establishments globally by 2011 when Japan overtook France to become the country with the most three-starred Michelin restaurants.