Experiences
Photo: Susann Schuster on UnsplashJapanese Food: 50 Dishes to Try and Where to Eat Them
Fifty Japanese dishes worth travelling for, from ramen and sushi to okonomiyaki, kaiseki and convenience store snacks, with what each one is and where to find the best.
Quick answer
- Must-tries: ramen, sushi, tempura, okonomiyaki, takoyaki, yakitori and a convenience store onigiri.
- Best value: set lunches, called teishoku, usually 1,000 to 1,500 yen.
- Regional stars: Osaka for street food, Fukuoka for tonkotsu ramen, Hokkaido for seafood, Kyoto for tofu and kaiseki.
- How to order: many places use a ticket machine or picture menu, so pointing works fine.
- Tipping: never expected. Just say gochisousama deshita as you leave.
Food is one of the best reasons to visit Japan. Every town has its own speciality, the standard is high even in station kiosks, and you can eat superbly on any budget. Use this list as a checklist and work your way through it.
Noodles
| Dish | What it is | Best place to try it |
|---|---|---|
| Ramen | Wheat noodles in rich broth: soy, salt, miso or pork bone | Everywhere. Tonkotsu in Fukuoka, miso in Sapporo |
| Tsukemen | Thick noodles you dip into a strong, concentrated broth | Tokyo |
| Soba | Buckwheat noodles, hot or cold with a dipping sauce | Nagano, Izumo and Tokyo's old soba houses |
| Udon | Thick, chewy wheat noodles | Takamatsu in Kagawa, the udon capital |
| Yakisoba | Fried noodles with pork, cabbage and a sweet sauce | Festival stalls and okonomiyaki restaurants |
| Champon | Noodles with seafood and vegetables in a milky broth | Nagasaki |
Rice dishes and sushi
| Dish | What it is | Best place to try it |
|---|---|---|
| Sushi | Vinegared rice with raw fish | Conveyor belt shops for value, counters in Tokyo and Kanazawa for a treat |
| Kaisendon | A bowl of rice topped with raw seafood | Hakodate, Otaru and fish markets |
| Onigiri | Rice balls with fillings, wrapped in seaweed | Convenience stores and station kiosks |
| Gyudon | Thin beef and onion over rice | Chains such as Yoshinoya and Matsuya, for about 500 yen |
| Katsudon | Breaded pork cutlet and egg over rice | Everyday diners |
| Oyakodon | Chicken and egg over rice | Tokyo and Kyoto |
| Japanese curry | Mild, thick curry with rice, often with a cutlet | Chains such as CoCo Ichibanya |
| Unagi | Grilled eel glazed in sweet sauce over rice | Nagoya, where it is called hitsumabushi |
| Ekiben | Boxed meals sold at stations for train journeys | Tokyo Station and any shinkansen platform |
Grilled, fried and street food
| Dish | What it is | Best place to try it |
|---|---|---|
| Okonomiyaki | Savoury pancake of cabbage and batter, cooked on a griddle | Osaka, and the layered Hiroshima style |
| Takoyaki | Batter balls filled with octopus | Dotonbori in Osaka |
| Yakitori | Grilled chicken skewers | Small bars under railway arches in Tokyo |
| Tempura | Lightly battered seafood and vegetables | Specialist counters in Tokyo |
| Tonkatsu | Breaded, deep-fried pork cutlet | Tokyo |
| Karaage | Japanese fried chicken | Izakaya and convenience stores |
| Gyoza | Pan-fried dumplings | Utsunomiya and Hamamatsu |
| Kushikatsu | Breaded, fried skewers. No double dipping in the sauce | Shinsekai in Osaka |
| Wagyu and Kobe beef | Rich, marbled beef, often grilled at the table | Kobe, Matsusaka and Hida-Takayama |
| Yakiniku | Barbecue you grill yourself at the table | Everywhere |
| Monjayaki | A runnier cousin of okonomiyaki | Tsukishima in Tokyo |
| Taiyaki | Fish-shaped cake filled with sweet bean paste | Street stalls |
| Yatai food | Ramen, skewers and oden at open-air food stalls | Fukuoka yatai |
Hot pots, soups and home cooking
| Dish | What it is | Best place to try it |
|---|---|---|
| Shabu-shabu | Thin meat swished in hot broth at the table | Tokyo and Osaka |
| Sukiyaki | Beef and vegetables simmered in a sweet soy broth | Tokyo and Kyoto |
| Oden | Fish cakes, eggs and radish in light broth | Winter convenience stores and izakaya |
| Miso soup | The everyday soup served with most meals | Everywhere |
| Nabe | Any shared hot pot, best in winter | Izakaya and ryokan |
| Chanko nabe | Hearty hot pot eaten by sumo wrestlers | Ryogoku in Tokyo |
| Teishoku | A set meal of main dish, rice, soup and pickles | Diners everywhere at lunchtime |
Special occasion food
| Dish | What it is | Best place to try it |
|---|---|---|
| Kaiseki | An elegant multi-course seasonal dinner | Kyoto and ryokan |
| Shojin ryori | Buddhist vegetarian cuisine | Temple lodgings at Koyasan and Kyoto |
| Yudofu | Simmered tofu, a Kyoto speciality | Arashiyama and Nanzen-ji |
| Fugu | Pufferfish, prepared by licensed chefs | Shimonoseki and Osaka |
| Kani | Snow and king crab | Hokkaido and the Japan Sea coast in winter |
| Jingisukan | Grilled lamb on a dome-shaped pan | Sapporo |
Sweets and snacks
| Dish | What it is | Best place to try it |
|---|---|---|
| Matcha sweets | Green tea ice cream, parfaits and cakes | Uji and Kyoto |
| Mochi | Soft rice cakes, often filled with bean paste | Everywhere |
| Dango | Rice dumplings on a skewer | Temple streets and festivals |
| Wagashi | Seasonal traditional sweets served with tea | Kyoto and Kanazawa |
| Kakigori | Shaved ice with syrup, a summer treat | Summer cafes |
| Melon pan | Sweet bread with a crisp cookie top | Bakeries |
| Castella | Soft sponge cake | Nagasaki |
| Soft serve | Rich ice cream in unusual flavours | Hokkaido farms and tourist spots |
| Konbini snacks | Egg sandwiches, fried chicken and sweets | 7-Eleven, FamilyMart and Lawson |
| Sake | Rice wine, best tasted at a brewery | Fushimi in Kyoto and Niigata |
Tips for eating in Japan
- Look for queues. A line of locals is the best review there is.
- Many ramen and gyudon shops use a ticket machine at the door. Pay first, then hand the ticket over.
- Say itadakimasu before eating and gochisousama deshita when you leave.
- Slurping noodles is fine. Walking while eating is frowned upon in many places.
- Some small restaurants are cash only, and many have a table charge or small appetiser at izakaya.
- Vegetarians should learn the phrase for no meat or fish and check for fish stock, called dashi, in soups.
Our tip: Not sure what to say at the table? Our etiquette guide covers chopsticks, paying and more.
Frequently asked questions
What food is Japan famous for?
Sushi, ramen, tempura, wagyu beef and okonomiyaki are the best known, but every region has its own speciality.
How much does food cost in Japan?
A convenience store meal costs 500 to 800 yen, ramen about 1,000 yen and a set lunch 1,000 to 1,500 yen. See our trip cost guide for more.
Is it easy to be vegetarian in Japan?
It takes some effort, because fish stock is used in many dishes. Look for shojin ryori, tofu restaurants and dedicated vegetarian cafes.
Do I need to tip in restaurants in Japan?
No. Tipping is not part of the culture and can cause confusion.
We check this guide regularly. Prices, rules and services in Japan can change, so confirm with the official sources below before you travel. Spotted something out of date? Tell us.
Sources and official information
