Last reviewed: · Prices are approximate and for orientation only.
Dishes everyone should try
- Sushi & sashimi — from conveyor-belt (kaitenzushi) to omakase counters.
- Ramen — shoyu, shio, miso and tonkotsu styles; regional variations everywhere.
- Tempura — lightly battered seafood and vegetables.
- Soba & udon — buckwheat and wheat noodles, hot or cold.
- Tonkatsu — breaded pork cutlet with shredded cabbage.
- Yakitori — grilled chicken skewers, a classic with beer.
- Okonomiyaki & takoyaki — Kansai and Hiroshima favourites.
- Japanese curry — mild, thick and comforting.
- Wagyu — as yakiniku, sukiyaki, shabu-shabu or steak.
- Kaiseki — seasonal multi-course dining.
- Wagashi & matcha — traditional sweets and tea.
Regional specialities
| Region | Try |
|---|---|
| Hokkaido | Miso ramen, soup curry, crab, jingisukan |
| Tokyo | Edomae sushi, monjayaki, soba |
| Nagoya | Hitsumabushi, miso katsu, tebasaki |
| Kyoto | Kaiseki, yudofu, matcha sweets |
| Osaka | Takoyaki, okonomiyaki, kushikatsu |
| Hiroshima | Layered okonomiyaki, oysters |
| Fukuoka | Tonkotsu ramen, motsunabe, mentaiko |
| Okinawa | Okinawa soba, goya champuru, rafute |
Types of restaurants
- Izakaya: Japanese pubs with shareable plates; a small seating charge with an appetiser (otoshi) is common.
- Shokudo & teishoku shops: set meals of rice, soup, main and pickles.
- Chain restaurants: reliable and affordable (gyudon bowls, curry, family restaurants).
- Department-store restaurant floors and station food courts: easy for groups.
- Convenience stores (konbini): onigiri, sandwiches, bento and hot snacks — genuinely good. See our konbini guide.
How to order
- Ticket machines: pay first, then hand over the ticket.
- Tablets and QR menus: increasingly common, usually with English.
- Calling staff: say "sumimasen" or press the call button on the table.
- Plastic food displays in windows help you point and order.
- A wet towel (oshibori) is for your hands, not your face (at least in nicer places).
Dietary requirements
Dashi (fish stock) is in many dishes, including some that look vegetarian. Vegetarian and vegan travellers should look for shojin ryori (Buddhist temple cuisine) and dedicated vegan restaurants, and carry a card explaining requirements in Japanese. Halal options are growing in big cities. For severe allergies, carry a detailed allergy card in Japanese — awareness is good, but cross-contamination can happen.
Reservations
Popular and high-end restaurants often require reservations, sometimes weeks ahead. Many accept bookings via online platforms or your hotel. No-shows are a serious problem for small restaurants — always cancel if plans change.
Official sources & further reading
Rules, prices and schedules change. Confirm details here before you travel: