Amir our guide arrived on time and took us on a tour that matched our interests. Fish market, gardens , temples and food markets. Amir is very knowledgeable about Japan and Tokyo city.Murray, Tokyo, 2026
Table Of Contents
- At a Glance
- What to Eat Where in Japan: Regional Specialties Worth Traveling For
- What Not to Do When Eating in Japan (Common Mistakes to Avoid)
- Sushi in Japan: What You Need to Know Before You Go
- Japanese Beef: Understanding Wagyu Quality
- Fugu: The Licensed Chef Requirement
- Regional Noodle Cultures: Udon, Soba, and Ramen
- Japanese Curry and Convenience Store Essentials
- The Foundation: Rice, Soy Sauce, and Raw Fish
- Practical Tips for Your Food Tour
- Frequently Asked Questions About What to Eat in Japan
- Final Thoughts: Eating Your Way Through Japan
What to eat in Japan is the question I get asked most, and my answer changes depending on who is asking. Japanese food culture goes beyond the basics, though sushi and ramen are excellent starting points. It lives in the regional specialties that define each prefecture, in the late-night convenience stores I hit after covering Tokyo's food scene, and in the neighborhood shop near my apartment in Kōenji that closes when the noodles run out. Food is one of the most rewarding Japan experiences you can have, especially if you’re looking for the quieter side of Japan.. To eat in Japan well, it helps to think in regions first, then zoom in on the dishes. This guide follows that logic: start with regional food cultures, then dive into specific dishes, prices, and places where the food actually matters.
Chef preparing small dishes at a soba restaurant in Ikebukuro
This guide covers what to eat across Japan, organized by region and dish type. I have included the places I return to, the meals that made it into my notebook, and the practical details about where to go and what to order. If you eat well in Japan, you will understand this country better than any temple tour. This is your complete Japan food guide to traditional dishes and modern Japanese cuisine.
At a Glance
What this guide covers: Japanese food and Japanese cuisine across the country, from traditional dishes to regional specialties and the meals that matter. This covers Japanese food across budgets, from street vendors to Michelin-starred restaurants.
Who it is for: Travelers visiting for the first time in Japan, ready to eat in Japan well, including the picky eater who worries about finding options.
Price reality: Budget meals ¥800 to ¥1,500. Mid-range ¥3,000 to ¥8,000. High-end omakase or wagyu beef ¥15,000 to ¥50,000, sometimes with an extra cost for premium cuts.
Booking friction: Top places for sushi and kaiseki need reservations weeks or months ahead. Casual spots, noodle counters, and convenience stores need no planning.
Quick Answers for First-Time Eaters
- Best first dishes: ramen, udon, karaage, sushi, curry.
- Best regions for food-focused trips: Tokyo, Kansai, Kyushu.
- Daily food budget (realistic): ¥3,000–¥6,000 without splurging.
- Picky-eater-friendly options: noodle shops, curry, and konbini.
- When food matters most: lunch sets, seasonal menus, regional specialties.
Food Experiences in Japan, Shaped Around What You Want to Try
A few starting points in Japan’s best eating cities—your host can adapt the plan as you go.
What to Eat Where in Japan: Regional Specialties Worth Traveling For
Japanese cuisine shifts across regions. Each area has its own ingredients, techniques, and flavors that reflect the local climate and culture. Here’s how to eat in Japan without defaulting to the same three Japanese dishes every day. Street food shows up, but the focus here is the everyday stuff you’ll keep ordering across a full trip. These regions represent some of the best places to visit Japan for culinary exploration.
Hokkaido: Seafood, Dairy, and Rich Broths
Hokkaido produces some of Japan's finest seafood and dairy. Uni (sea urchin) comes straight from the morning catch. Morning markets reward early legs and a light plan. The best bowls happen before noon. Ikura (salmon roe) in a rice bowl costs ¥1,500 to ¥3,000. Sapporo miso ramen, served in thick broth with butter and corn, tastes different when you eat it where it started. The soft-serve ice cream made from Hokkaido dairy is widely considered among the best in Japan. You will find it at highway rest stops and farm stands. The best time to visit Japan for Hokkaido seafood is summer through early autumn.
Seafood bowl from Kitano Gurume in Sapporo
Sapporo experiences offer the most accessible scenes in Hokkaido. Seafood markets open early. Some ramen shops close by mid-afternoon once the broth runs out. For the best seafood, ask locals. The answer will often be a place with no English menu and a queue at train stations nearby.
Tohoku: Gyutan, Udon Noodles, and Winter Meals
Sendai's gyutan (grilled beef tongue) is a local favorite, served thick-cut and charred with barley rice, oxtail soup, and pickles. Sets cost ¥1,500 to ¥3,000. Akita's Inaniwa udon noodles are smooth and elegant, served cold in summer or hot in winter in clear broth. Winter comfort comes from a hearty hot pot (nabe) with seasonal ingredients. This is where winter food makes sense, not just as comfort, but as routine.
Gyutan (beef tongue) from Kaku in Sendai
Tokyo and Kanto: Where to Eat Sushi, Soba Noodles, and Konbini Done Right
Tokyo experiences cover an unmatched range. You can eat sushi at its technical peak here, from ¥1,000 conveyor belt spots to ¥50,000 omakase experiences. Soba noodles get proper respect, served cold with dipping sauce or hot in dashi broth. Konbini's stock of Japanese fried chicken (karaage) is better than most restaurants. This is a regular stop after late-night shifts.
Edomae-style preparation reaches its peak in Tokyo. The fish gets lightly cured and brushed with soy sauce-based glaze. Budget options start at ¥1,000. Mid-range runs ¥5,000 to ¥15,000. High-end omakase reaches ¥30,000 to ¥50,000 and requires booking months ahead.
Cold soba noodles and tempura from Sarashina Horii in Tokyo
Living in Kōenji gives me access to Tokyo's best under-the-radar options. The neighborhood has izakayas that serve excellent yakitori and small dishes with seasonal ingredients. My local standing bar charges ¥300 per drink and ¥400 per dish. This is the kind of place I return to after work.
Tokyo also has the best regional access. Department store halls (depachika) in Shinjuku, Shibuya, and Ginza sell bento boxes and prepared dishes from every prefecture. Depachika is where I pick up regional specialties when I want an easy shortcut for my column.
Kansai: Kyoto Kaiseki and Osaka's Japanese Savory Pancake Culture
Kansai splits between Kyoto's kaiseki refinement (¥8,000 to ¥30,000) and Osaka's casual energy. Kyoto experiences tend toward refined, seasonal dining, while Osaka experiences are all about street-level energy and comfort. Kyoto is where you book ahead. Osaka is where you eat first and ask questions later. Osaka does okonomiyaki (a Japanese savory pancake), takoyaki, and kushikatsu in loud, cheerful spots. The savory pancake includes shredded cabbage and gets served hot off the griddle. Okonomiyaki costs ¥800 to ¥2,000. Udon here is softer than Tokyo's version, served in light dashi broth. Kake udon costs ¥600 to ¥1,200.
Beautiful Autumn Kaiseki Ryori from Hanasaki Manjiro
Chubu and the Japanese Alps: Japanese Beef and Mountain Soba
Nagoya experiences include miso katsu (breaded pork cutlet in red miso sauce) and hitsumabushi. Takayama and Matsumoto offer Hida beef (¥3,000 to ¥12,000), mountain vegetables including bamboo shoots when in season, and soba made from local buckwheat (¥800 to ¥1,500). In mountain towns, lunch sets are the cheat code. They’re often the best value on the menu. Cold mountain soba pairs well with sake from breweries operating for centuries. The beef restaurants here offer excellent value compared to Tokyo prices.
Miso Katsu from Misokatsu Yabaton in Nagoya
Hiroshima and Chugoku: Layered Pancakes and Oyster Season
Hiroshima experiences center around the city's distinctive layered okonomiyaki (not mixed like Osaka's version) that costs ¥800 to ¥1,500 and creates endless debates between cities. Oysters from Miyajima run from November to March, grilled or raw (¥1,500 to ¥4,000). If you only do one food stop here, make it okonomiyaki at a counter where the cook never looks up. Onomichi ramen with pork back fat costs ¥700 to ¥1,000.
Hiroshima-style okonomiyaki from Nagataya in Hiroshima
Shikoku: Sanuki Udon and Seared Bonito
Kagawa is known for its strong udon culture. Sanuki udon is firm and chewy, served in shops that close when noodles run out. Kake udon (wheat noodles in simple broth with green onions) costs ¥300 to ¥800. You order at a counter, grab your bowl, add tempura, pay, and eat standing. The best udon shops feel more like a morning routine than a restaurant. Shops open at 6 AM and close by 2 PM. Kochi's katsuo no tataki (seared bonito) is served with bonito flakes, garlic, and ginger, costing ¥1,200 to ¥2,500.
Sanuki Udon from Sanuki Udon Setoya in Matsuyama, Shikoku
Kyushu: Tonkotsu Ramen and Bold Flavors
Fukuoka experiences start with tonkotsu ramen noodles (¥700 to ¥1,200), cloudy and rich with thin noodles. Mentaiko (spicy cod roe) goes on everything from rice to pasta. Fukuoka's yatai (street food stalls with street vendors) open around 6 PM, with hours varying but many staying open late. Yatai are better as a second stop than a main plan. Show up fed enough to be picky. These are where locals eat after work, serving grilled skewers, oden, and ramen at outdoor counters. Kagoshima showcases kurobuta pork in various preparations.
Tonkotsu Ramen from Shin Shin in Fukuoka
What Not to Do When Eating in Japan (Common Mistakes to Avoid)
- Eating only “famous” sushi places: queues don’t equal better fish
- Going to yatai hungry: stalls are small and meant as a second stop
- Ordering too much at izakayas: portions are small but add up quickly
- Expecting wagyu portions like abroad: quality over quantity
- Ignoring lunch sets: best value meals are often midday
- Assuming vegetarian dishes are dashi-free: fish stock appears in many dishes
- Eating ramen strictly at peak hours: lines spike at lunch and post-work
At top places, you do not order. The chef watches your pace and adjusts.
Sushi in Japan: What You Need to Know Before You Go
Preparation in Japan operates differently from abroad. The fish comes from morning auctions. Every piece is shaped by hand and timed to your eating pace. I have spent years covering Tokyo's scene for my column, and the range goes from excellent conveyor belt operations to omakase temples where one meal costs more than a week's accommodation.
Why Quality at Sushi Places Varies
Sushi restaurants range from ¥1,000 kaiten (conveyor belt) spots to ¥50,000 omakase counters. What separates them is technique, sourcing relationships, and the chef's ability to read how you eat. At top places, you do not order. The chef watches your pace and adjusts. Mid-range offers excellent fish without ceremony. Conveyor belt spots deliver quality that costs triple abroad. For the picky eater, many sushi places offer cooked options like tamago (egg) if raw fish is a concern.
Sushi platter from Sushi Ya Shinkichi in Tokyo
The fish gets treated differently by type. Lean fish like tai (sea bream) come early. Fatty tuna (toro) comes later. Mackerel gets cured. Kohada gets marinated. Anago gets brushed with sweet soy sauce glaze. Every piece has a technique behind it.
Sukiyabashi Jiro (Ginza, Tokyo)
Why go: Jiro Ono's counter has trained more chefs than most culinary schools. The meal follows a fixed sequence with no modifications.
What to try: Omakase only (approximately 20 pieces)
The counter seats ten. The meal lasts 30 minutes. Every piece gets placed when it should be eaten. Reservations can be difficult. Many travelers try via hotel concierges or call directly, and availability varies. Expect roughly ¥60,000 to ¥80,000+ per person. This is the standard every other spot gets measured against. I respect what Jiro does, though I prefer places with more flexibility. The precision is undeniable, but the rigidity is not for everyone. People rave about the experience, but it is not for those seeking a relaxed meal.
Sushi Saito (Minato, Tokyo)
Why go: Takashi Saito runs a high-end omakase counter with zero margin for error. The fish selection changes daily.
What to try: Omakase (chef's selection, seasonal focus)
Hamachi Toro nigiri sushi from Sushi Saito
Saito operates a highly regarded Tokyo counter that sources premium fish from established suppliers. The focus is on quality and timing. Reservations are hard to book, often booked out weeks or months ahead. Prices are commonly in the ¥30,000 to ¥50,000 per person range. This is the kind of place where the meal feels personal rather than performed. Some consider this among the best Japanese food available.
Kaiten Sushi Chains (Nationwide)
Why go: Conveyor belt locations in Japan are good enough that you stop treating them like a compromise. Chains like Sushiro, Kura Sushi, and Genki Sushi rotate fresh cuts throughout the day.
What to try: Toro (fatty tuna), salmon, hamachi (yellowtail), sushi rolls with seasonal fillings
Nemuro Hanamaru Kitte Kaiten Sushi
Plates rotate on a belt. You grab what looks good. You stack empty plates. A sensor counts them. You pay based on plate color (¥100 to ¥300 per plate, two pieces). The fish is fresh. The temperature is right. I visit Sushiro in Shinjuku regularly when I do not feel like cooking. Last Tuesday, I waited 45 minutes, and it was still worth it. The total cost runs from ¥1,000 to ¥3,000 per person. This is the kind of reliable meal that ends up on repeat.
Japanese Beef: Understanding Wagyu Quality
Japanese beef refers to wagyu raised with marbling that makes it tender and rich. High-quality cuts get international attention. Matsusaka, Omi, and Hida are just as good, sometimes a better value. A 5-ounce (142-gram) portion costs ¥8,000 to ¥20,000 depending on grade and location, with extra cost for the premium grades.
What Makes Wagyu Different
Wagyu is a cattle breed and a raising method. The marbling creates a soft, buttery texture. In Japan, portions are smaller than abroad, a few ounces prepared simply, often grilled tableside. Premium cuts come from Tajima cattle in Hyogo Prefecture (兵庫県) under strict regulations. Only a limited number of cattle qualify each year under strict certification rules. Matsusaka and Hida operate similarly with less export focus, meaning better domestic prices at beef restaurants in their home regions.
Wagyu beef slices from Namaiki Yakiniku in Tokyo
Where to Eat Matsusaka Beef in Mie: What to Look For
Matsusaka wagyu comes from Mie Prefecture, where the cattle are raised under strict standards. When eating Matsusaka beef in or near Matsusaka City, look for restaurants that specialize in yakiniku (grilled meat) or sukiyaki preparation. Many offer tableside grilling where you cook the beef yourself over charcoal or gas.
What to try: Matsusaka wagyu assorted cuts (kalbi, ribeye, tongue)
The beef arrives with vegetables, dipping sauce, and a grill. You cook it yourself, which gives you control over doneness. Kalbi (short rib) and ribeye cuts have the most marbling. Tongue is leaner and crisps up well. Lunch sets typically offer better value than dinner. Expect ¥8,000 to ¥20,000 per person, depending on cuts and grade. Train access from Nagoya or Osaka takes around 90 minutes. Eating Matsusaka beef where it is raised means better prices and guaranteed authenticity.
Matsusaka wagyu from Isshobin Yakiniku in Matsusaka
Kobe Beef Kaiseki 511 (Akasaka, Tokyo)
Why go: Kobe experiences at Kaiseki 511 in Tokyo center around premium beef prepared multiple ways.
What to try: Beef kaiseki course (multiple preparations, seasonal sides)
Courses often include multiple preparations, such as raw-style preparations, grilled courses, and a finishing dish, depending on the menu and season. Each preparation shows a different side of the meat. Reservations are required one to two weeks ahead. Dinner only. Expect roughly ¥15,000 to ¥40,000 per person. This is a Tokyo restaurant that specializes in Kobe beef kaiseki. The raw beef course is a highlight. The marbling makes it work in ways regular beef cannot. Worth the splurge if you want the full kaiseki experience with premium beef.
Gyu-Kaku (Nationwide)
Why go: Yakiniku chain with reliable beef quality, tableside grills, and a menu with wagyu and standard cuts.
What to try: Wagyu kalbi, harami (skirt steak), tongue
You sit at a table with a grill. You order meat by plate. You cook it yourself while drinking. Most locations do not take reservations. Peak dinner means 30- to 60-minute waits. The total cost runs from ¥2,000 to ¥5,000 per person. I come here when I want to grill meat and drink beer with friends from my photography group. It is not fancy, but the portions are good, and the atmosphere is fun.
Gyu-Kaku tableside grill with wagyu
Fugu: The Licensed Chef Requirement
Fugu (pufferfish) requires a licensed chef because certain organs contain tetrodotoxin. Deaths are rare but possible. Chefs train for years and pass exams to earn preparation licenses. The fish tastes mild and firm. The appeal is partly the flavor, partly the experience of eating something that requires this level of skill.
Why Preparation Matters
The liver and ovaries contain the highest toxin levels. Licensed chefs remove these with precision, leaving only safe muscle tissue. The preparation results in thin slices arranged in decorative patterns. If you are paying ¥8,000 to ¥12,000 for fish that could be dangerous, presentation matters. Season runs from October to March.
Torafugu Tei (Tokyo)
Why go: Torafugu Tei serves fugu in multiple preparations, from sashimi to nabe to grilled fin in sake.
What to try: Fugu sashimi, fugu nabe, hire-zake (sake with grilled fin)
The sashimi comes first, sliced thin with ponzu dipping sauce. The texture is firm, almost crunchy, with a clean flavor. The nabe simmers fugu with vegetables in a light broth. The hire-zake (grilled fin in hot sake) is the final course, smoky and rich. Reservations are recommended in winter. English menu available. Expect ¥8,000 to ¥12,000 per person. The flavor is not as dramatic as the preparation suggests, but the meal is memorable. Once is enough for most people.
Fugu sashimi from Torafugutei
Splurge at Lunch
Japan’s best-value sets are midday—save your “nice meal” for lunch, then keep dinner simple.Regional Noodle Cultures: Udon, Soba, and Ramen
Noodles in Japan are split into categories. Udon noodles are thick, chewy, wheat-based. Soba noodles are thin, buckwheat-based. Ramen noodles vary by region, with different broths and thicknesses.
Kake udon from Mendokoro Wataya in Takamatsu
Udon Noodles: Thick Wheat Noodles with Regional Styles
Kake udon is hot udon in dashi broth with green onions (¥600 to ¥1,200). Kagawa Prefecture is known for its strong udon culture. Sanuki udon is firm and chewy, made from wheat flour noodles that are served in shops that close when noodles run out. You order at a counter, grab your bowl, add tempura, pay, and eat standing. Osaka udon is softer with sweeter broth. Kyoto udon is lighter. Many shops open at 6 AM and close by 2 PM.
Zaru soba from Bocchi in Nagano
Soba Noodles: Buckwheat Preparation
These noodles have a nutty flavor and firm texture. Zaru soba (cold with dipping sauce) is the summer standard. They come on a bamboo mat with tsuyu (dipping sauce). You dip lightly. Mountain regions (Nagano, Niigata, Yamagata) produce excellent buckwheat. Shops make them by hand daily.
Miso Ramen from Sapporo Ramen Kifu in Sapporo
Ramen Noodles: Regional Variations
Ramen splits into regional styles. Hokkaido does miso ramen with butter. Tokyo does shoyu ramen with curly noodles. Kyushu does tonkotsu with thin ramen noodles in rich broths. Each region insists its version is best. The variety is part of the appeal. Ramen shops open for lunch and dinner, many closing between 3 PM and 6 PM. Order from a ticket machine near the entrance.
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Japanese Curry and Convenience Store Essentials
Japanese curry is thicker, sweeter, and less spicy than Indian curry. Convenience store food is the other everyday staple, especially on travel days when you need something fast that still tastes good. It shows up in chain restaurants and konbini. CoCo Ichibanya dominates. Katsu curry (curry over breaded pork cutlet) is the standard order. This is popular fast food that works for any meal.
CoCo Ichibanya (Nationwide)
Why go: Customize spice level, portion size, protein, and toppings.
What to try: Pork katsu curry, chicken katsu curry
Order from the ticket machine or tablet. Choose spice level (1 to 10, where 5 is medium). Choose a portion. Choose protein. Add toppings. The curry arrives in five minutes. Total cost ¥800 to ¥1,500. I eat here when I want something filling that requires no thought. Level 5 spice with cheese topping is my standard order. This is reliable fast food that locals depend on.
Katsu curry from CoCo Ichibanya
Convenience Store Essentials
Konbini like 7-Eleven, Lawson, and FamilyMart stock better options than most airport restaurants. Japanese fried chicken (karaage) should be ordered fresh from the hot case (¥200 to ¥300). FamilyMart's famichiki is my favorite among konbini options. Rice balls (onigiri) come in 30 varieties (¥120 to ¥180). Tuna mayo, salmon, and pickled plum are reliable. Egg sandwiches cost ¥200 to ¥300. Bento boxes run ¥400 to ¥800 and include protein and vegetables. These boxed meals are absolutely delicious considering the price point.
Obento lunch from a Konbini
Common restock waves vary by store, but many refresh inventory in the morning, around lunchtime, and in the early evening. Convenience stores are where I grab breakfast regularly before heading out for photography walks. Some locations stock ginger pork burgers and teriyaki burgers during lunch hours. For dessert, look for melon bread, red bean paste-filled pastries, and green tea-flavored treats.
Vending Machine Culture
Vending machines sell canned coffee, green tea, sports drinks, and seasonal beverages. Hot in winter, cold in summer. They are everywhere: train stations, street corners, temple grounds. A hot canned coffee at 6 AM is a small pleasure that improves mornings. Boss Coffee, Georgia Coffee, and Pokka Coffee are the main brands. Pocari Sweat helps with hangovers. Each drink costs ¥120 to ¥160. Most vending machines accept coins, ¥1,000 bills, and IC cards.
Vending machines on Tokyo street corner
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The Foundation: Rice, Soy Sauce, and Raw Fish
Short-grain rice in Japan is slightly sticky and served plain as the base for almost all meals. It gets washed multiple times before cooking to remove excess starch. Onigiri show up everywhere from konbini to bento boxes. Quality matters. Locals taste the difference between Koshihikari (Niigata) and Akitakomachi (Akita) varieties. Even a raw egg over steamed grains makes a simple, satisfying meal.
Regional Soy Sauce Styles
Varieties vary by region. Kansai is lighter and sweeter. Kanto is darker and saltier. Kyushu is the sweetest. At sushi counters, the chef brushes sauce on fish. You do not dip. At other meals, pour a small amount into the provided dish. Do not drown your meal. Use what you pour.
Different types of soy sauce
Raw Fish Beyond Sushi Rolls
Raw fish shows up in chirashi rice bowls (sashimi over rice), sashimi platters (sliced fish with no rice), and tataki (lightly seared). The fish is fresher because supply chains are shorter. If you are near a port city like Hakodate or Kanazawa experiences with seafood markets, eat the local catch as raw fish. The time between ocean and plate is measured in hours, not days. For those nervous about raw fish, most places offer alternatives. Even the picky eater can find cooked options.
Practical Tips for Your Food Tour
- Reservations: High-end places for kaiseki and omakase need reservations weeks or months ahead. Use hotel concierges or book through Tableall, Omakase, or Pocket Concierge. Consider booking a food tour if you want guidance efficiently.
- Tipping: Do not tip. Service is included.
- Ordering: At fine dining, order omakase unless you have dietary restrictions. At casual spots, use picture menus or tablets.
- Payment: Many restaurants are cash-only. Carry ¥10,000 to ¥20,000. Cards work at chains and higher-end places. Extra cost may apply for premium items at some beef restaurants.
- Timing: Lunch sets offer better value. Many noodle shops close mid-afternoon. Konbini are 24 hours.
- Language: "Osusume wa nan desu ka?" means "What do you recommend?" Picture menus help locate what you want. Google Translate works for reading menus.
- Izakayas: These are Japanese pubs serving small dishes and drinks. Order a few at a time. Typical options: edamame (¥300), yakitori (¥150 to ¥400 per skewer), karaage (¥500 to ¥800), grilled fish, pickles. Beer, sake, or highballs cost ¥400 to ¥800. Most izakayas have a seating charge (otoshi) of ¥300 to ¥500 that includes a small appetizer. This is standard, not a scam.
Izakayas are where Tokyo locals unwind after work, and where I often end up. The best ones are neighborhood places with no English signage and regulars who have been coming for decades. My favorite izakaya in Kōenji has six counter seats, opens at 6 PM, and closes when the owner feels like it (usually around 11 PM). The yakitori is ¥200 per skewer. The grilled mackerel is ¥600. Skip the izakayas in Shibuya and Shinjuku that target tourists. Instead, visit Japan's neighborhoods away from tourist centers where locals eat.
Frequently Asked Questions About What to Eat in Japan
1) What should I order at an izakaya if it’s my first time?
Start with a few “safe” staples that show the range: edamame, karaage (fried chicken), yakitori (grilled skewers), a seasonal sashimi plate if you eat raw fish, and one simmered dish like nikujaga. Order two or three items at a time, then repeat what you liked.
2) How do I order ramen in Japan if I don’t speak Japanese?
Many ramen shops use a ticket vending machine near the entrance. Look for photo buttons, choose your ramen base (shoyu, miso, shio, or tonkotsu), pick add-ons (egg, extra chashu, extra noodles), then hand the ticket to staff and take a seat.
3) What are the most common “hidden charges” at restaurants?
At izakayas, it’s normal to pay an otoshi (small appetizer/seating charge), often around ¥300 to ¥500 per person. In some tourist-heavy areas, you may also see a table charge, so it helps to check the menu for “service” or “seat” notes before sitting.
4) Is it okay to eat sushi if I’m worried about food safety?
Yes, especially at reputable places with high turnover. If you’re cautious, start with cooked or low-risk options like tamago (egg), anago (eel), cooked shrimp, seared fish, or rolls with cooked fillings, then work toward raw fish once you’re comfortable.
5) What’s the simplest way to eat well in Japan on a budget?
Lean on lunch sets, noodle shops, and depachika and konbini meals. Aim for one “nice” meal per day, then keep the rest simple: udon or soba, curry, onigiri, bento, and seasonal fruit. This keeps daily food costs predictable without feeling like you’re settling.
6) How do I know what’s in a dish if I have allergies or dietary restrictions?
Bring a short printed allergy card in Japanese and show it before ordering. Also know that dashi (fish stock) and soy-based seasonings appear in many dishes, even ones that look vegetarian. When in doubt, ask staff directly and choose simpler preparations.
7) What are the best foods to try by season in Japan?
Winter is great for nabe (hot pot) and oysters; spring brings bamboo shoots and lighter seasonal sets; summer is for cold noodles and refreshing dishes; fall is the best time for mushrooms, sweet potatoes, and richer flavors. Seasonal menus are a reliable shortcut to eating “right” for the moment.
8) Is there a polite way to ask what the restaurant recommends?
Yes: “Osusume wa nan desu ka?” means “What do you recommend?” If you want something specific, add “Ninki” (popular), or point to the menu and ask the same question while gesturing.
9) Do I need cash for food in Japan, or can I rely on cards?
Carry cash for smaller restaurants, markets, and older neighborhood spots. Chains and higher-end restaurants usually accept cards, but it’s still smart to have ¥10,000 to ¥20,000 on hand so a great place doesn’t become a logistical problem.
Final Thoughts: Eating Your Way Through Japan
What to eat in Japan depends on where you are and what season it is. Japanese food culture rewards attention and curiosity. Even the konbini fried chicken tastes exceptional. From street food stalls with street vendors to Michelin-starred restaurants, the options cover every budget.
Sushi platter from Tsukiji Sushisei
From Tokyo's sushi places to Shikoku's udon shops, from beef restaurants to konbini runs for onigiri and bento boxes, Japanese cuisine operates on its own terms. Whether exploring street food, trying fried foods from konbini, or splurging on kaiseki with seasonal ingredients, this Japan food guide has covered what matters. Even the picky eater will find options across Japan's diverse scene, from simple meals to complex preparations. Arrive hungry, and let the regions do the planning.
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