What to eat in Japan: the must-eat foods, what Japanese people eat, regional specialities and how to order

The must-eat foods in Japan

Sushi is the dish everyone has heard of, but it is a small part of the story. JNTO, Japan's national tourism organisation, puts it this way: "While sushi may be famous the world over, it is only the tip of the Japanese culinary iceberg". Japanese food runs from a quick bowl of ramen to a kaiseki dinner of about ten courses, and from rice balls at a convenience store to beef you grill yourself at the table. As JNTO's office in Australia puts it, "Century-old dishes are served alongside more recent, yet equally popular creations – all joined by their sophisticated simplicity and super-fresh ingredients."

These are the dishes that come up again and again in the advice of JNTO and GO TOKYO, Tokyo's official tourism guide, with what each one is and where to try it. Each has its own section further down.

Prices change from shop to shop, so this guide only gives a price where the tourist boards do.

What visitors enjoyed eating most

Every year the Japan Tourism Agency asks tens of thousands of departing visitors which food or drink they were most satisfied with on their trip. These were the answers in 2025.

Meat dishes win overall, but visitors from English-speaking countries spread their votes more evenly. Ramen came first for Britons and Canadians, and a close second for Americans and Australians. Sushi did best with Canadians and Britons, and wheat-flour dishes, one of the survey's own categories, did far better with Britons (9.4%) than with visitors as a whole. Sweets (2.3%) and fruit (0.4%) were rarely anyone's favourite.

Asked why, nearly everyone (94.4%) said simply that the food was delicious. The other answers show what stands out for visitors from English-speaking countries:

• Fresh ingredients: 45.2% of all visitors, and 56.5% of Britons.
• Affordable, or cheaper than at home: 19.8% of all visitors, but about 42% of Americans, Britons and Australians, and 34.1% of Canadians.
• Traditional, or unique to Japan: 23.2% of all visitors, and 43.3% of Britons.
• You can't get it at home: 20.5% of all visitors, and 38.7% of Britons.
• Healthy: 4.8% of all visitors, 11.5% of Americans and 17.0% of Britons.

In other words, many visitors from English-speaking countries find that eating well in Japan costs less than it does at home. For how eating fits into the rest of a trip, see the ranking of what visitors do in Japan.

Ramen

JNTO's guide to ramen sums it up: "Ramen in Japan is inexpensive, convenient, fun and most importantly, delicious". It is also everywhere. "You won't have to travel far to find a decent ramen dish anywhere in Japan." In the Japan Tourism Agency's survey, ramen was the food that British (25.0%) and Canadian (21.2%) visitors enjoyed most, ahead of meat dishes and sushi.

The dish came from China, but in GO TOKYO's words, ramen, "despite its Chinese origins, is now distinctly Japanese". "Ramen can be found all over Japan, and there are many regional varieties and stylistic variations." Most bowls belong to one of four types. "Three of the four most common types are distinguished by the type of flavoring used in the soup." "They are shio (salt), shoyu (soy sauce) and miso." "Tonkotsu ramen, the other most common style, is defined by its creamy pork bone soup."

"Sapporo on the northern island of Hokkaido is famous for its miso ramen, while tonkotsu is preferred on Kyushu in the south." In the capital, "almost all other styles—including many inventive takes—are available" as well as the classic shoyu. Smaller towns have their own bowls too: Kitakata ramen and Shirakawa ramen, both from Fukushima, are on JNTO's list of Japan's local foods.

"Shops will typically specialize in one or two types of soup", so choose the type first and the shop second. A bowl "will usually be served with delicately sliced braised chashu pork, nori seaweed, egg, and vegetables such as bean sprouts and corn." Still, "No two bowls are exactly the same."

Choosing a shop. "A line outside a shop is often a mark of quality." "Some new-wave shops up the level of ingredients and craftsmanship—and command long lines—but its low price makes even the best ramen available to anyone."

Ordering. "In most ramen restaurants you have to pay for the meal in advance with a ticket vending machine, although at some you can order from the staff." How the machine works is explained in How to order and eat, below.

A quick meal. "Ramen in Japan is all about casual dining." "You don't go out for ramen to linger over your bowl." Eat, enjoy it while it is hot, and give up your seat. For prices, regional styles and where to eat, see our guide to ramen in Japan.

Sushi and sashimi

"Sushi is probably the most recognizable Japanese food and has exploded in popularity around the world". In Japan it is everyday food as often as it is a treat. As JNTO's office in Australia says, "While some parts of the West might think of sushi as a luxury food, it actually has a humble history."

GO TOKYO tells the story: "Sushi originated as a way of preserving fish in fermented rice." "It wasn't until the 1800s that nigiri-zushi came into being in Edo, the city that later became Tokyo." It was "Made with seafood from Edo Bay", which is why Tokyo's style of sushi is called Edomae sushi.

Raw fish is not what makes it sushi. "Sushi refers to the slightly sweet, vinegared rice, sometimes called shari, paired with a garnish—or neta—of seafood, egg or vegetables either raw or cooked." "The Japanese enjoy their sushi at all price points", and these are the main kinds you will see:

• Nigiri. "Nigirizushi is an iconic style of sushi." It is "a slice of raw fish or seafood hand-pressed onto rice".
• Maki. Sushi "in a roll, filled with vegetables and wrapped in seaweed".
• Chirashi. "Chirashizushi is neta served over a bowl of rice as opposed to rolled in nori."
• Inari. "Inarizushi is sushi in a deep-fried tofu pocket that is stuffed with rice and sometimes other ingredients."
• California rolls. "The California roll, nearly unknown in Japan but wildly popular abroad, is a reversed makizushi called ura-makizushi." Don't expect it on every menu.
• Vegetarian sushi. "There are also several traditional forms of vegetarian sushi such as umeshiso maki, which is a makizushi filled with perilla and salted plum paste."

Sashimi. "Sashimi, while often associated with sushi and served at sushi restaurants, is not sushi." It is simply sliced raw fish, with no rice. GO TOKYO calls the two together "key elements of Japanese culinary identity."

Where to eat sushi, cheapest first

• Supermarkets. "You can walk into any supermarket in Japan and pick up fresh makizushi for under 600 yen."
• Kaitenzushi. "If you're looking for more sushi for your money try kaitenzushi." "These restaurants feature a conveyor belt that winds its way by all the seats of the restaurant." "If you see something that looks interesting, simply lift it off the belt." "Prices typically start at 100 yen per plate", and "Different colored plates will have different prices." JNTO calls it "a great introduction to sushi and also a lot of fun for the kids". Sushiro and Hama Sushi are two of the big chains.
• Standing sushi bars. "If you're in a hurry, many major train stations will have small, standing-room-only sushi bars for a quick nibble."
• Neighbourhood sushi bars. "A low-key neighborhood sushi bar is a great place to start."
• Omakase. "Omakase means you are allowing the chef full control over your meal." "This tends to be the most expensive style of sushi dining and bookings are a must." This site does not quote a price.

The one rule to know before you sit down: dip the fish, not the rice, in soy sauce. That rule and the rest of sushi etiquette are in How to order and eat, below.

Soba and udon

"Soba noodles, made from buckwheat, and udon noodles, made from wheat flour, are a must try for any noodle lover." "These noodles can be eaten wet or dry, hot or cold." GO TOKYO adds that they "make for cheap, filling meals for busy students and office workers".

Soba. "Originating from Japan's mountainous regions where buckwheat grows better than rice, soba is a buckwheat noodle dish usually served in a soy-based broth, or with the broth on the side for dipping." In Tokyo it was a popular fast food by the 18th century, "and came to be a major local specialty of Tokyo". "It's also one of the few dishes that the diner is encouraged to slurp." "This is because slurping is believed to be the best way to appreciate the aroma of the buckwheat noodles." If you are allergic to buckwheat, the allergy card lists it.

Udon. "udon is typically characterised by thick wheat noodles served either hot or cold." "Udon can be served with or without soup and accompanied by toppings such as deep-fried tofu, tempura shrimp, or tempura vegetables."

Regional noodles

"Japan is no doubt a noodle-loving nation." "However, you'd be remiss to limit yourself to just ramen, soba, and udon." Even plain soba changes from place to place: "Soba is a widespread type of noodle in Japan with many regional variations on flavor and consistency." These are the local noodles the tourist boards single out:

• Sanuki udon, Kagawa. "Kagawa Prefecture is also famous for the local style of udon (wheat noodles), called sanuki-udon." "As the locals eat a lot of udon noodles, Kagawa is nicknamed" the "Udon Prefecture".
• Izumo soba, Shimane. "One of the three most popular variations is Izumo soba which is notable for its darker color and rich buckwheat flavor as the buckwheat is ground whole with the outer shell included." "A common way to enjoy Izumo soba is Warigo style in which the soba is served in 3 separate stacked lacquer bowls."
• Wanko soba, Iwate. "Wanko soba is a dish as delicious as it is entertaining, in which the noodles are served in mouthful-sized portions in small bowls that a server flings at you as you finish each bowl." "This all-you-can-eat extravaganza won't stop until you place the lid on your bowl, signalling that you're full." "For comparison, a normal-sized bowl of soba is equivalent to around 10–15 small portions."
• Kishimen and miso-nikomi udon, Nagoya. "Kishimen (flat noodles) is also another specialty of Nagoya." "Miso-nikomi-udon is a comforting dish from Aichi, featuring thick udon noodles simmered in a rich and savoury miso-based broth."
• Hoto, Yamanashi. "this hearty Yamanashi prefecture specialty is made by cooking flat wheat noodles, vegetables (especially kabocha squash), and meat in miso soup."
• Himokawa udon, Gunma. Made in Kiryu City, these noodles are "anywhere from 4cm up to a whopping 15cm wide". "Made from wheat flour, water, and salt, the best versions are around 1mm thick and look like long pieces of silk, so thin they're almost translucent."
• Kawara soba, Yamaguchi. "It's made with green tea-flavoured buckwheat noodles (cha soba), stir-fried, and served on traditional curved ceramic roof tiles (kawara) alongside a dipping sauce." "While the dish is no longer cooked with real kawara for food safety reasons, it remains just as beloved by locals and visitors alike."
• Echizen oroshi soba, Fukui. "Echizen Oroshi Soba, with grated daikon-radish heaped on top of soba noodles, is an especially popular regional dish."
• Champon and sara-udon, Nagasaki. Champon is "a Chinese-inspired noodle dish packed with vegetables, pork and seafood in a rich broth." "Topped with abundant vegetables and seafood, both Sara-udon and Champon are popular dishes in Nagasaki."
• Shimabara somen, Nagasaki. "Besides champon, Nagasaki has a long history of amazing noodle dishes, and the city of Shimabara is famous for their somen noodles." Shimabara is about two hours by train from Nagasaki, and there "visitors can join a somen-making workshop guided by local experts". In summer, look out for nagashi somen: "Nagashi somen, or flowing noodles, are the perfect way to cool off during a summertime trip to Japan".
• Tsukemen, Hiroshima. "Another local delicacy is Hiroshima-style Tsukemen, a dipping noodle dish featuring thick noodles and a rich, flavourful broth."

Tempura

"Deep-fried dishes can be incredibly intimidating, especially if you don't have a huge appetite or are looking for a light snack." "But not tempura – this is in a class of its own." "Tempura is a light, fluffy, and crunchy batter that coats seasonal vegetables or seafood."

"Tempura dishes will usually be served with soy-based broth for dipping and a small mound of grated radish, which you should add to the sauce before dipping your fried morsels into it." Eat it as soon as it arrives: "Any restaurant in Japan will know tempura is best served straight from the pan."

Tempura also turns up on udon, on rice as ten-don (see Rice bowls, below), and in Nagoya as tenmusu, "a delightful combination of shrimp tempura wrapped in rice and nori."

Rice bowls (donburi)

A donburi is a bowl of rice with a topping, and it is one of the easiest meals in Japan to order. "There's a donburi for every taste and budget in Japan—making it the ideal go-to fare for travelers."

• Gyudon. "This beloved classic consists of thin slices of beef and onions simmered in a savory, slightly sweet sauce and placed on top of fluffy steamed rice." "Widely available at popular domestic chains such as Matsuya, Yoshinoya and Sukiya, gyu-don is a hearty comfort food, often costing as low as ¥500."
• Oyakodon. "Oyako-don is another beloved dish among locals." "Tender chicken and egg simmered in a slightly sweet dashi sauce and served on top of steaming rice is a dish that's protein-rich, satisfying, and bursting with umami." Oyako means "parent and child".
• Ten-don. It "features a mix of crispy tempura vegetables and shrimp served over rice and finished with a drizzle of sweet tempura sauce."
• Katsudon. A tonkatsu pork cutlet with egg on rice.
• Kaisendon. "Kaisen-don is a must-try for those who love sashimi!" JNTO describes it as "a vibrant seafood dish of rice topped with fresh sashimi", especially popular in coastal regions and fish markets. "Think of it as deconstructed sushi." The most famous is at "Nijo Market in Sapporo, Hokkaido—a busy hub famed for its kaisen-don breakfast."
• Una-don. "Una-don is a classic summer staple in Japan." "Grilled eel glazed with a sweet soy-based sauce is layered over steamed rice in this indulgent dish". Eel is eaten all over Japan, but "Lake Hamana in Hamamatsu, Shizuoka, is famous as the birthplace of eel farming."
• Hitsumabushi. Nagoya's way with eel. "Hitsumabushi is a speciality eel dish from Aichi, consisting of grilled eel fillets (unagi) served over a bed of steamed rice in a large bowl or wooden container." "The eel is marinated in a sweet and savoury sauce made from soy sauce, mirin, and sugar before being grilled to a perfect, caramelized finish." It comes with condiments and a pot of broth, and you eat it three ways: "start with the eel and rice with the sauce as is, then savour it with various condiments and finally pour the served soup over it".
• Wagyu-don. "Wagyu-don may be the king of luxury donburi!" It is the dish "in which tender slices of marbled Wagyu beef are laid over steaming rice", and "High-end Wagyu brands, such as Kobe beef, Matsusaka beef, and Omi beef, elevate this dish to a truly decadent level".

Wagyu, yakiniku, yakitori and other meat dishes

Japanese food is often pictured as fish and rice, but meat dishes were the food visitors enjoyed most in the Japan Tourism Agency's survey (32.5%). GO TOKYO notes that "Meat consumption became common in the Meiji era (1868-1912)." "Going out for yakiniku (grilled meat) is one popular choice, and wagyu (Japanese beef) is highly acclaimed for its marbling and incredibly soft texture."

Wagyu

The word means Japanese beef, and it "refers to four breeds of cattle raised in Japan": Japanese Black, Japanese Brown, Japanese Shorthorn and Japanese Polled, and their crossbreeds. "A buttery-soft texture is one of wagyu's most defining characteristics." "This marbling creates a tender, melt-in-the-mouth texture."

Grades. "The beef is graded on two scales, one being the ratio of meat yielded from edible cuts of beef (A-class to C-class), and the quality of marbled fat (1 to 5)." JNTO's advice: "Should you decide to give wagyu a try, look for wagyu ranked A-4 or A-5, the best quality."

Brands. "Kobe beef from Hyogo and Matsusaka beef from Mie are world-renowned." Omi beef is the third brand JNTO names, and Yonezawa beef from Yamagata is on its list of local foods.

How to eat it. "Enjoy the variety of cooking styles unique to Japan using thinly sliced meat, such as sukiyaki and shabu-shabu, to get the most enjoyment from the marbling and texture." You can also grill it at a yakiniku restaurant or have it on rice as wagyu-don. Prices depend on the brand, grade and cut, so this site does not quote one.

Yakiniku

"Yakiniku (Japanese barbecue) is where diners themselves are invited to barbecue slices of meat and vegetables over a hot plate in the middle of the table." "Most restaurants will offer a choice of pork, beef, offal, chicken or seafood, as well as vegetables."

Yakitori

"You can find almost every part of the chicken on a yakitori skewer which is grilled to perfection over charcoal." "Most yakitori places will offer you a choice of flavouring for the chicken": shio, "a simple but tasty salt seasoning", or tare, "a slightly sweet barbecue-style sauce".

Tonkatsu and misokatsu

"Put simply, tonkatsu is a deep-fried breaded pork cutlet." "Tonkatsu is a common menu item across Japan typically served with shredded cabbage, boiled rice, and miso soup." The same cutlet comes with Japanese curry as katsukare, or with egg as katsudon.

In Nagoya, try misokatsu. "Miso katsu is a regional specialty of Aichi, featuring a crispy pork cutlet coated in a flavourful miso-based sauce." "It is often served with shredded cabbage, rice, and miso soup, creating a satisfying and hearty meal."

Sukiyaki, shabu-shabu and nabe

"Aside from the familiar miso (soybean paste) soup, served to accompany a meal, there are also one-pot dishes known as nabemono." "Shabu-shabu—vegetables and thinly sliced meat boiled in a pot and dipped in a sauce—is one example." Sukiyaki is the other pot dish JNTO suggests for wagyu, and the regions have hot pots of their own, from chanko-nabe in Tokyo to ishikari-nabe in Hokkaido (see Regional specialities, below).

Gyutan and Genghis Khan

Two regional meat dishes are worth a detour. "Miyagi is famous for beef tongue barbequed over hot coals, known as Gyutan." "This tender, thinly sliced meat dish was born in their capital of Sendai before spreading throughout Japan." In Hokkaido, "Many Hokkaido households have a perforated pot specifically for Genghis-Khan, which is a hearty barbecued lamb and vegetable dish."

Okonomiyaki, takoyaki, gyoza and other casual favourites

• Okonomiyaki. "This is best described as a savoury pancake which can be filled with seafood or pork, and cabbage." "Once grilled to perfection, the pancake is topped with dried aonori seaweed, bonito fish flakes, a dark sweet sauce, and mayonnaise." "Some restaurants might even provide a hot plate so you can cook it to your own taste!" "Okonomiyaki is enjoyed year-round and is suitable for any meal of the day." Both Osaka and Hiroshima are known for it, and Hiroshima's version is "Hiroshima-yaki, a savoury pancake layered with cabbage, noodles, and choice of protein, topped with a special sauce and bonito flakes".
• Takoyaki. "Takoyaki are delicious octopus dumplings originating from Osaka, made from a batter of flour, dashi, eggs, and water." "Once cooked, they are usually topped with Takoyaki sauce, mayonnaise, bonito flakes, and seaweed flakes." "Takoyaki originated in Osaka in the 1930s and quickly became a beloved local delicacy."
• Kushikatsu. "Kushikatsu is a popular dish from Osaka consisting of skewered and deep-fried ingredients such as meat, seafood, vegetables, and sometimes even cheese and sweets." "The skewered items are dipped in a light batter, coated with breadcrumbs, and then deep-fried to a crispy golden brown."
• Monjayaki. Tokyo's answer to okonomiyaki. "Monjayaki is made with a flour-based watery batter into which shredded cabbage and other ingredients are mixed before it is all cooked on a hot griddle." "Monjayaki restaurants have tables with hot plates, and diners cook and eat it themselves using a small metal spatula."
• Gyoza. "Originally Chinese, gyoza is now a popular food often found at street stalls in or around train stations." "Gyoza is a steamed or pan-fried dumpling filled with ground pork and seasoned with chives, onion, cabbage, ginger and garlic." Utsunomiya, in Tochigi Prefecture, is known as the capital of gyoza, and there "the competition for the city's best gyoza is fierce, so make sure to visit many restaurants to find your own favorite".
• Oyaki. "In Nagano, you can find Oyaki, a Japanese-style dumpling with chewy soba or wheat flour dough and a filling of either sweet red bean paste, or vegetables."

Japanese curry, omurice and other yoshoku

Some of the most popular food in Japan started life somewhere else. GO TOKYO explains that "Japanese cuisine as we know it today has evolved to cover not only washoku, but also yoshoku (Japanese adaptations of foreign food) such as curry and omurice". Omurice is rice wrapped in an omelette. Japanese curry is often eaten with a tonkatsu cutlet as katsukare, and in Tokyo "Fukujin-zuke is a popular garnish for curried rice." Ramen and gyoza, too, came from China and are now part of everyday Japanese food. Curry shops, cafés and family restaurants are the places to try yoshoku.

Wagashi and Japanese sweets

"A feast for the eyes and the palate, wagashi—traditional Japanese sweets—are often beautifully and finely designed." "At tea ceremonies, these sweets are served to balance the bitterness of matcha green tea." "Examples of wagashi include mochi rice cakes; dango, which are rice-flour dumplings; and konpeito, candy shaped like tiny flowers."

• Sakura mochi. A spring sweet. "This nostalgic Japanese sweet or wagashi contains sweet red bean paste wrapped in Sakura-flavored mochi (a pounded rice confection) and wrapped in a pickled cherry leaf."
• Hanami dango. Also for cherry-blossom season: "a slightly sweetened rice dumpling served in threes on a skewer and colored pink, white, and green".
• Ningyo-yaki. "Ningyo-yaki is a small snack cake and is made by cooking a batter of flour, eggs and sugar in an iron mold." It is also "A popular Tokyo souvenir."
• Oyaki with red bean paste. The Nagano dumpling above comes with a sweet filling as well as a savoury one.

For boxed sweets and snacks to take home, see our guides to Japanese snacks and Japanese souvenirs.

Convenience-store food, bento and onigiri

Japan's convenience stores, or konbini, such as 7-Eleven, FamilyMart and Lawson, sell real meals, not just snacks. JNTO's breakfast guide says they are "Found on nearly every street corner and often open 24 hours a day, they offer a wide variety of on-the-go breakfast options, including onigiri rice balls, sandwiches, fruit, smoothies, coffee, and energy bars." For what to buy, what it costs at each chain and how to pay, see our guide to Japanese convenience stores.

Bento. "Bento boxes are a huge part of Japanese life." "They can be purchased at specialty lunch box stores, supermarkets and convenience stores." "They will come packaged with utensils and a wet napkin for convenient eating while on the go — perfect for a day at the park or for your shinkansen ride." If you are taking the bullet train, see our guide to shinkansen tickets.

Onigiri. Rice balls are the classic konbini snack. A common filling is Tokyo's tsukudani, small fish, clams or seaweed cooked with soy sauce, mirin and sugar. "Tsukudani is often used for onigiri (rice balls) and ochazuke (bowls of rice served in green tea or dashi soup)."

Oden. In winter, look for oden by the till: "a savory dish of vegetables, fishcakes, and hardboiled egg in a flavorful broth". "This popular and filling dish pops up all over during wintertime and can even be found in local convenience stores that allow you to pick your favorite ingredients".

For parents. "Baby food is also easy to find at most convenience stores."

What do Japanese people eat?

Day to day, Japanese people eat a mix of washoku, traditional Japanese food, and dishes that came from abroad, such as ramen and curry. GO TOKYO says washoku "has gained international recognition for its subtle but diverse flavors, as well as aesthetics", and "Washoku has such a long, rich history that UNESCO listed it as Intangible Cultural Heritage in 2013." UNESCO describes it as more than recipes: "Washoku is a social practice based on a set of skills, knowledge, practice and traditions related to the production, processing, preparation and consumption of food." "It is associated with an essential spirit of respect for nature that is closely related to the sustainable use of natural resources."

A home-cooked meal follows what GO TOKYO calls "the concept of ichiju-sansai (one soup, three dishes)": a bowl of rice, a bowl of soup, and side dishes of fish or meat and vegetables. A few things set it apart:

• The season comes first. "Washoku's defining characteristic is seasonality—ingredients are chosen to match and to celebrate the season or occasion."
• Local ingredients. In UNESCO's words, "The practice favours the consumption of various natural, locally sourced ingredients such as rice, fish, vegetables and edible wild plants."
• Plenty of seafood. "Fish and shellfish are staples of the traditional Japanese diet."
• It is learned at home. "The basic knowledge and skills related to Washoku, such as the proper seasoning of home cooking, are passed down in the home at shared mealtimes."

Washoku is not only formal food. "Even washoku itself now denotes a broad range of food, from the high-end kaiseki (multi-course fine dining), to home cooking, to unpretentiously delicious street food such as takoyaki (octopus balls) and okonomiyaki (a savory Japanese pancake)." On a working day, lunch is often a set meal, a bento or a bowl of noodles (see Soba and udon and Convenience-store food, above).

Interest from abroad keeps growing. Japan's Ministry of Agriculture counts "the more than 150,000 Japanese restaurants located overseas (as of 2021)", and notes that "Nowadays, Washoku is increasingly garnering worldwide attention, as evidenced by the increased number of Japanese restaurants overseas and foreign tourists visiting Japan to eat and experience authentic regional cuisines."

Teishoku set meals

JNTO's dining guide gives first-time visitors one piece of advice: "You should certainly have some sushi while you are in Japan, but for the full Japanese culinary experience, make sure to order a teishoku for lunch and splash out on some kaiseki for a luxurious dinner."

A teishoku is the everyday Japanese meal on a tray. "Teishoku is a set meal where all of the courses are served together." "It includes white rice and miso soup." "The main plate will be fish, pork, chicken or beef, and will include a variety of seasonal vegetables." "Pickled vegetables, known as tsukemono, are also a staple of teishoku set meals."

It is also one of the cheapest good meals in Japan. "Teishoku are generally great value for money." JNTO puts the price of a filling teishoku at around 1,000 yen, and some shops take your order through a ticket machine (see How to order and eat, below).

Breakfast in Japan

"Breakfast in Japan doesn't follow a single, fixed style." "You might tuck into a hearty buffet at your hotel before setting off to explore or grab an onigiri from a konbini on your way to the station." JNTO's breakfast guide makes the case for trying the local way at least once: "Having breakfast in Japan is not just about filling your stomach: it is one of the simplest yet most meaningful ways to immerse yourself in daily Japanese life."

A traditional Japanese breakfast. "A traditional Japanese breakfast is often served as a combination of several small dishes rather than a single large plate." "It typically consists of rice and miso soup accompanied by fish, pickles, tofu, vegetables, seaweed, and egg dishes." "Many ryokan inns take pride in offering a full-fledged Japanese-style breakfast", and "Waking up to a beautifully arranged traditional breakfast is one of the highlights of a ryokan inn stay."

JNTO is honest that "some dishes may be unfamiliar or even daunting, particularly if you're not accustomed to savory breakfasts". "If you don't feel adventurous enough to try them, it is perfectly fine." "What really matters is choosing what best fits your appetite and curiosity for the day." "Some ryokan inns offer room-only or dinner-only plans, which can be a good option if you don't feel like eating unfamiliar food first thing in the morning." See our guide to staying at a ryokan.

Other ways to start the day:

• Hotel buffets. Japanese and Western dishes side by side. "While such variety is tempting, it is good manners to take only what you can finish, going back for seconds if you still feel hungry."
• Convenience stores. Often open 24 hours, with onigiri, sandwiches, fruit and coffee (see Convenience-store food, above).
• Cafés and bakeries. "At cafés, you'll often find breakfast sets, available only during morning hours, that combine toast, eggs, salad, and a drink." "Bakeries, usually located near stations and in shopping streets, offer a delicious array of savory breads and sweet pastries, as well as sandwiches and drinks."
• Beef-bowl and restaurant chains. "Quick, hearty, and budget-friendly: gyudon beef bowls are one of the most iconic Japanese fast-food dishes." "Restaurant and fast-food chains, affordable, tasty, and efficient, are also a popular morning choice, especially among locals and busy commuters." "In addition to Western-style options and classic favorites such as gyudon beef bowls, they often serve Japanese-style set meals, offering a more casual way to enjoy an authentic Japanese breakfast." "Some places have multilingual touch-screen ordering systems, which will save you time and make your morning easier." JNTO names Yoshinoya, Matsuya, Sukiya, Gusto and Denny's as chains with English websites.
• A seafood bowl at a fish market. In Sapporo, a kaisendon breakfast at Nijo Market (see Rice bowls, above).

Kaiseki

"Kaiseki ryori is the haute cuisine of Japanese culinary culture and is not to be missed." "Kaiseki is a traditional Japanese multi-course meal that is an experience for all of the senses." "Most kaiseki ryori consists of about ten courses, but the courses may vary with the restaurant and the season." "Just expect a full and not a light meal."

The menu changes with the calendar. "Many of the foods are seasonal and obtained ideally from local sources, so that one can experience the locale and the season through the meal." In the meal JNTO describes, small starters are followed by a clear soup and a course of sashimi, and later by a main dish of grilled fish or seafood, called yakimono. "As with Western haute cuisine, the courses gradually build to a climax." You won't know every dish, and JNTO's advice is to enjoy that: "Do not be put off by a menu you can't read—think of it as part of a culinary adventure!"

Where to have it. The easiest way is at a ryokan, where dinner is often part of the stay. "The finest ryokan, particularly those located away from the popular tourist hubs, will offer only a kaiseki meal as part of their service." "It can also be surprisingly affordable when booked as part of a package." In cities, kaiseki restaurants serve it too; book ahead. Prices vary widely by restaurant and season, so this site does not quote one. See our guide to staying at a ryokan.

If you don't eat fish, are vegetarian or have allergies, say so when you book, because a set menu is hard to change on the night. The allergy card puts your needs in Japanese. Kaiseki table manners, such as where to put the wasabi, are in How to order and eat, below.

Regional specialities

Every part of Japan has its own food. "Virtually every prefecture, city or town throughout Japan is prized for a particular local dish or specialist food product." JNTO's own list of Japan's local foods runs to 215 entries. "While the hallmarks of traditional cuisine can be found across Japan, each region also has their trademark specialities, informed by local ecology." "Local cuisine differs by climate and mountain or seaside location." "Hokkaido and the Japan Sea coastal regions are famous for abundant fresh seafood brought by deep, cold sea currents."

Plan for it. "Many of the specialties are only available regionally and while they can sometimes be found in large urban centers such as Tokyo and Osaka, searching them out can require time and effort." JNTO's US office advises: "As trying local eats is perhaps one of the best things about travel, it's always recommended that you sample regional flavors as much as you can – especially when venturing into the Japanese countryside."

What to eat in Tokyo

"Each of Japan's 47 prefectures has its own specialties, and Tokyo is no exception." "The local cuisine of Tokyo was shaped over a period of 400 years in and around the flourishing Edo period (1603-1867)". Edomae sushi and soba are both Tokyo classics (see Sushi and sashimi and Soba and udon, above), and the city has its own classic shoyu ramen (see Ramen, above). Tokyo shamo chicken is on JNTO's list of local foods too.

• Monjayaki in Tsukishima. "The 60 or so eateries lining Tsukishima Monja Street serve everything from meat and seafood to spicy options." "Its appeal lies in a wealth of potential toppings, such as cabbage and meat or seafood, cheese, mochi rice cake, and others." How it is cooked is under Okonomiyaki, above.
• Fukagawa-meshi. A clam dish from Fukagawa, once a fishing district, made two ways. "Fukagawa-meshi is a bowl of rice topped with a miso-based soup of Japanese littleneck clams, tofu, and chopped leeks." JNTO also describes "Fukagawadon, a bowl of asari clams cooked in soy sauce and sugar and served atop a steaming bowl of rice." "In the past, a thriving fishing community existed in the Fukagawa area." "While the reclamation of Tokyo Bay consigned that lifestyle to history, this local recipe remains a testament to those fishermen of old."
• Chanko-nabe. The sumo wrestlers' hot pot. "This hearty hot pot made with meat, seafood, and seasonal vegetables is a staple for sumo wrestlers (each sumo stable has its own recipe)." "Try it while watching a sumo tournament, after a visit to a sumo stable, or drop by one of the many popular specialty chanko-nabe restaurants around the city."
• Eel, Kanto style. "In Kanto, the eel is sliced down the back, first broiled plain, then steamed, and then seasoned and grilled once again."
• Tsukudani. The sweet-salty preserve used in onigiri (see above) is named after its home. "Its name came from the area of its origin called Tsukudajima (current Tsukuda area of Chuo City), which was the fishery center in the city of Edo." "Because of its saltiness and sweetness, tsukudani is highly preservable and has been favored as a storable side dish in Japanese kitchens since the Edo period."
• Ningyo-yaki. Little cakes baked in iron moulds (see Wagashi, above).

Around Tokyo: Kanto

"The Kanto region is home to more than just Tokyo." "Each of the seven prefectures in the region boasts local and seasonal specialties of their own." Besides Utsunomiya gyoza in Tochigi and himokawa udon in Gunma (see above):

• Yakimanju, Gunma. Gunma claims as its soul food "a delicious skewer of dough balls drizzled in a soy sauce glaze and cooked over an open fire".
• Anko-nabe, Ibaraki. "Ankonabe meaning monkfish hotpot, is a typical winter dish from Ibaraki." "This fish is as tasty as it is ugly, and worth a try." Ibaraki is also home to Mito natto, fermented soybeans, on JNTO's list of local foods.
• Namero, Chiba. JNTO calls it "a traditional fisherman's dish". "Raw horse mackerel is diced and mashed into a paste with scallion, white sesame, and miso paste." "A dish best eaten in season, from May to June." Its name comes from nameru, to lick: it is said to be so good that you will want to lick the plate.

What to eat in Osaka

"Osaka's culinary scene is famous for its street food and local specialties, including Takoyaki, delicious octopus-filled dough balls, and Okonomiyaki, a savoury pancake made with cabbage, meat, and seafood." These dishes, JNTO says, are a testament to the city's reputation as Japan's Kitchen, "showcasing the prefecture's dedication to using fresh, locally sourced ingredients". "In Kansai, wheat flour is often used in cooking", and many of Osaka's favourites are made with batter.

• Takoyaki. Described under Okonomiyaki, takoyaki, gyoza and other casual favourites, above. "It is often sold at Yatai (food stalls) at festivals like summer fireworks festivals."
• Okonomiyaki. Also above; at some restaurants you cook it yourself on a hot plate at your table.
• Kushikatsu. Deep-fried skewers (see above). "Common items include beef, pork, chicken, shrimp, lotus root, mushrooms, and quail eggs." "Kushikatsu, now renowned as a local delicacy in Osaka, actually traces its origins back to Tokyo." "It's believed that in the early 1900s, a former resident of Tokyo opened the first Kushikatsu restaurant in Osaka." "You can eat Kushikatsu throughout Osaka Prefecture, with specialty restaurants offering a wide variety of skewered delights."

Where to go: "To enjoy Osaka's local cuisine, take a stroll through the bustling streets of Dotonbori or dive into the city's vibrant culinary scene with a memorable dining experience at one of Japan's renowned eateries."

What to eat in Kyoto

Kyoto is known for its vegetables and tofu. "Kyoto is famous for its unique vegetables such as kujo leeks, kamo eggplants, manganji chili peppers and shogoin radishes." "Home-cooked-style boiled and pickled dishes made with these vegetables are collectively called" obanzai. "Some popular obanzai dishes are kamo eggplant dengaku—baked eggplant topped with miso, wakatake-ni—a dish with wakame seaweed and young bamboo shoots, and a wide variety of pickles including suguki and senmaizuke." For the Kansai region as a whole, JNTO adds: "Their speciality is tofu, with yudofu, or boiled tofu in Kyoto and koyadofu, or freeze-dried tofu in Wakayama Prefecture."

Nishiki Market. Known as Kyoto's Kitchen, this covered market is a good place to taste the city's food in one walk. "Nishiki Market today is very different from its origins as an open-air fish market some 400 years ago." "Nishiki Market has an astonishing number of over 100 vendors packed into a narrow passageway that is approximately 400 meters long and 3.9 meters wide." "It continues to thrive, attracting not only visitors, but Kyoto locals too."

• What is sold. "Nishiki Market offers an array of both fresh and preserved foods, including duck specialties, Japanese sweets, and all manner of pickles." "Other Kyoto delicacies sold here include mackerel sushi, dashimaki tamago or sweet omelette, pickles made from Kyoto-grown vegetables, and fine green tea from the town of Uji."
• Tofu and yuba. "With Kyoto being a key city of Zen Buddhism, it is no wonder that tofu became an important source of protein." Yuba is the thin film that forms on heated soy milk. "Yuba will sometimes have a rich creamy consistency or it will be dried, turning it an off-white color." "Both kinds are available in Nishiki Market."
• Sweets. "Meanwhile, delectable soy milk doughnuts and ice cream await those with a sweet tooth."
• Getting there. The market runs along Nishikikoji Street, one block north of and parallel to Shijo Street. From Kyoto Station, take the Karasuma subway line to Shijo Station and walk east to the market's west entrance at Takakura Street; the east end comes out at Teramachi Street. There are noodle shops and small eateries inside.

Elsewhere in Kansai, Kobe beef from Hyogo and Matsusaka beef from Mie are two of Japan's most famous wagyu brands (see Wagyu, above). For the adventurous, JNTO suggests you "try funazushi, a cheese-like dish that is made by pickling and maturing carp." "The process takes over 6 months and the result is definitely an acquired taste – but one you'll only find in Japan!"

What to eat in Nagoya

Nagoya runs on miso. "Hatcho Miso Paste, distinguishable by its deep reddish-brown color and flavor, is often used in Nagoya's cuisine." "Miso-katsu and Miso-nikomi Udon Noodles are popular dishes." "Oden sauces are also made with miso." The city's other favourites are kishimen noodles and tenmusu (see Regional noodles and Tempura, above). Eel is a speciality too: "Hitsumabushi originated in Nagoya", and the three ways to eat it are under Rice bowls, above.

Nearby in central Japan:

• Hoba miso and keichan, Gifu. "Referred to locally as Gifu's soul food, miso is an ingredient that is lifted up in specialty dishes such as keichan – a miso marinated chicken dish." "Hoba or magnolia leaves, chosen for their natural flame retardant properties, are used to cook miso over a charcoal grill and usually accompanied by leeks, woodsy mushrooms, and Gifu's other savory regional delicacy – Hida beef."
• Eel at Lake Hamana, Shizuoka. The birthplace of eel farming (see Rice bowls, above). "Some restaurants near the lake have been serving eel for more than 100 years."
• Oyaki, Nagano, and hoto, Yamanashi. See Okonomiyaki, takoyaki, gyoza and other casual favourites, and Regional noodles, above. In November, Nagano and neighbouring Niigata draw people for freshly made soba (see Seasonal food, below).

Hokuriku: Kanazawa, Toyama and Fukui

The Sea of Japan coast north of Nagoya is seafood country. "Hokuriku is well known for its bountiful, fresh seafood, including Toyama's trout sushi and white shrimps." In Toyama Prefecture, JNTO adds, "you cannot miss the hotaruika, firefly squid."

• Kanazawa. "At Omicho Market in Kanazawa City, Ishikawa, one can enjoy the well-loved Kaisendon—fresh seafood served atop a steaming bowl of rice." Kanazawa is also known for jibu-ni, a soup of wild duck and traditional vegetables.
• Snow crab. A winter treat along the Sea of Japan coast; Fukui's Echizen crab is on JNTO's list of local foods (see Seasonal food, below).
• Fukui. "Fukui is also famous for its soba noodles", above all Echizen oroshi soba (see Regional noodles, above).

What to eat in Hokkaido

"Although fresh and delicious seafood can be found throughout Japan, the ice-cold waters surrounding Hokkaido's shores produce arguably the freshest tasting seafood in the country."

• Kaisendon. "There is perhaps no better way to enjoy Hokkaido's seafood bounty than to sample the variety offered in kaisendon, a seafood bowl over rice." "Delicacies such as sea urchin (uni), salmon roe (ikura), and scallops (hotate) are particularly popular additions and the fall months of September to November is a great time to enjoy certain seasonal fish such as saury and smelt."
• Fish markets. Besides Nijo Market in Sapporo (see Rice bowls, above), "Morning markets such as the Hakodate Asaichi and the Sapporo Central Wholesale Market are great places to sample fresh seafood in Hokkaido."
• Salmon. "Salmon return to the rivers of Hokkaido every autumn to spawn, embellishing its cuisine with salmon-rich dishes like Ishikarinabe, a salmon and vegetable hotpot, and Chanchanyaki, stir-fried salmon and vegetables with miso sauce."
• Genghis Khan. "If you're heading to Hokkaido, you should try a local soul food not commonly found elsewhere: Genghis Khan." The lamb dish grew out of "the prevalence of sheep farming in Hokkaido's vast open plains". How it is cooked is under Gyutan and Genghis Khan, above.
• Miso ramen. Sapporo's own style (see Ramen, above).

Tohoku

"The northern region of Tohoku is known for its warm inviting locals and regional dishes that will warm you up on the inside as well." "Tohoku is celebrated for quality rice with deep flavors and textures." Gyutan in Sendai and wanko soba in Iwate are covered above.

• Kiritanpo, Akita. "One such comfort food is kiritanpo, a pounded rice dish roasted on cedar sticks over a hearth and served with a hotpot of local meats and vegetables." "It's a recipe handed down through generations as an indispensable dish for entertaining guests." "You can even get really hands-on with this dish and make it yourself – with the help of local guides of course."
• Imoni, Yamagata. "Inland and mountainous regions specialize in different root-vegetable fares that celebrate the local harvest seasons." "One such example is the Imoni hotpot made with taro root." Yamagata is also home to Yonezawa beef.
• Sasakamaboko, Sendai. "Sendai City in the Tohoku region, in the northern part of Honshu, is famous for sasakamaboko, a steamed fish paste."
• Ramen, Fukushima. Kitakata and Shirakawa ramen (see Ramen, above).

What to eat in Hiroshima and western Honshu

Hiroshima is known for its layered okonomiyaki, Hiroshima-yaki, and its oysters. Hiroshima-yaki and the city's tsukemen are described above. For oysters, "If you're an oyster fan, head to Hiroshima – the biggest producer of oysters in Japan – between November and February when oysters are in season." "It's hard not to find an oyster hut or a oyster-harvesting bamboo raft floating along the stretch of Hiroshima's coastline."

Along the Sea of Japan coast, "The region along the Sea of Japan is famous for its scrumptious seafood, such as crab from Tottori and blowfish from Yamaguchi." "In the winter, many visitors flock to this area to enjoy the region's seasonal crab." Blowfish, or fugu, is "Another regional delicacy known around the world"; try it at a specialist fugu restaurant. Yamaguchi also has kawara soba, Shimane has Izumo soba (see Regional noodles, above), and Tottori's Twentieth-Century pears are on JNTO's list of local foods.

Shikoku

Shikoku is the home of sanuki udon (see Regional noodles, above), and each of its four prefectures has its own speciality.

• Katsuo no tataki, Kochi. "Bonito is eaten on a daily basis in Kochi, and the most famous dish is seared bonito over a fire called" katsuo no tataki.
• Jakoten, Ehime. "Ehime's Jakoten—fresh minced fish tempura—is a must-try." Ehime is also known for its mikan oranges.
• Sudachi, Tokushima. "Tokushima boasts the highest share of sudachi citrus fruit in the country." "Used as food flavoring like lemon and lime, it is famously eaten with somen noodles."

What to eat in Fukuoka and Kyushu

JNTO's foodie guide to Kyushu invites travellers "to embark on a journey beyond the familiar realms of ramen, tonkatsu and sushi". Start with the ramen anyway.

• Hakata ramen at the food stalls. "In the fun atmosphere of the multiple small food stalls that line the streets of Nakasu in Hakata, Fukuoka, one can enjoy Hakata ramen made with pork bone broth." These open-air stalls are called yatai.
• Mizutaki, Fukuoka. "Mizutaki is a boiled chicken dish, very popular in Fukuoka Prefecture."
• Nagasaki. Champon, sara-udon and Shimabara somen (see Regional noodles, above).
• Oysters in Kitsuki, Oita. On the Kunisaki Peninsula, seafood culture centres on the tradition of "harvesting Kitsuki Morie Bay oysters, which are in season from November to February, when the sea is coldest". "This culinary tradition gives the entire community a chance to gather and enjoy fresh oysters together." "During oyster season, the beach is dotted with shacks and food stalls where visitors can join in and enjoy fresh grilled oysters alongside the local community." Kitsuki is also known for its well-preserved samurai residences.
• Miyazaki. "In Miyazaki Prefecture, another fisherman's favourite is a dish called hiyajiru, made by pouring a chilled fish and miso based soup over a hot bowl of rice." "As Kyushu borders on the tropical, you might also like to try a golden Miyazaki mango or a bittersweet hyuganatsu, a yellow citrus fruit".

Okinawa

Japan's southern islands have a cuisine of their own. JNTO lists "island cuisine unique to Okinawa" among the country's special gourmet foods, and the dish to try first is goya champuru. "Goya (a bitter melon) is stir-fried with egg, tofu, vegetables and pork."

Seasonal food

"Japanese cuisine has long been characterized by its emphasis on seasonality and sustainability." Menus, convenience-store shelves and sweet shops change through the year, so what you eat depends on when you go.

Summer. "Hiyashi-chuka is one such dish known for being a cooling and filling summer staple, most commonly composed of chilled ramen noodles topped with egg, ham, cucumber, tomato, and a tangy sesame dressing." "For a sweet summer treat, try kakigori or shaved ice." Una-don and nagashi somen are summer favourites too (see above).

Autumn. JNTO's US office says "autumn is characterized by the woodsy mushrooms and savory fish that come into season during this time of year". "Aromatic and highly prized matsutake mushrooms are synonymous with the season", and "Pacific saury or sanma is the fish most associated with autumn." It is also the start of the soba season. "November is the best time to enjoy Izumo soba and coincides with festivals celebrating the buckwheat harvest." In Niigata and Nagano, "In November, people flock here to taste the freshly made soba and dishes made using soba wheat." And in Akita, "Autumn is an excellent time to enjoy Kiritanpo".

Winter. "Another wintertime must to warm you up from the inside is nabe or hot pot." "Another must-have in winter is succulent snow crab." "There are many types of crabs available in Japan, but when winter rolls in, one sought-after delicacy is zuwaigani snow crab – partially because harvesting this species is permitted only in winter (November to March)." "January is known as crab season in parts of Hokkaido and the Sea of Japan side of the country where restaurants celebrate the beloved crustacean by preparing it in every way imaginable." For something sweet, look for zenzai, a warm soup of sweet red beans with mochi.

New Year. UNESCO's listing of washoku is "notably for the celebration of New Year", and it explains that "The basic knowledge and the social and cultural characteristics associated with Washoku are typically seen during New Year celebrations." Families prepare by "pounding rice cakes and preparing special meals and beautifully decorated dishes using fresh ingredients, each of which has a symbolic meaning." The night before, "toshikoshi soba or buckwheat noodles in a steamy broth is a must for New Year's Eve to symbolize another year passing – with long noodles for a long life ahead." Some restaurants close for a few days around 1 January, so check before you go.

Where to eat

Japan has somewhere to eat at every price, and many of the best meals come from small places that do one thing well. These are the main kinds of restaurant, roughly from the cheapest up.

• Convenience stores and supermarkets. Onigiri, bento and sandwiches at any hour, and oden in winter (see Convenience-store food, above).
• Beef-bowl chains. Matsuya, Yoshinoya and Sukiya serve gyudon and set meals quickly and cheaply, from breakfast onwards (see Rice bowls and Breakfast in Japan, above).
• Ramen shops. Small, fast and usually ordered through a ticket machine. They are not places to sit for long: "Chatting is perfectly acceptable, but don't stay too long after finishing your meal, especially if people are lined up outside."
• Teishoku restaurants. "Some teishoku restaurants are run in a cafeteria style, where diners buy a ticket from a vending machine and pass it over to the kitchen staff who put your teishoku meal together."
• Kaitenzushi. Conveyor-belt sushi, priced by the plate (see Sushi and sashimi, above). "If seated at the counter of a conveyor belt restaurant with a chef in front of you, you can order directly from them as opposed to selecting something from the belt."
• Family restaurants (fami-resu). JNTO: "Japan's family restaurants cater to picky eaters with cute character plates, juice boxes, and puzzles to keep kids entertained." "These laid-back chains are designed with kids in mind". Saizeriya, Gusto and Denny's are among the chains JNTO names; see Japan with kids.
• All-you-can-eat restaurants (tabehoudai). "If you're on a limited budget or time, then you should try a tabehoudai restaurant – these all-you-can-eat dining options can be found all over Japan, offering all kinds of Japanese food." "Generally, these options are all based on time limits (usually 1-2 hours)". "All across Japan, there are plenty of tabehoudai options for classic dishes like sushi, okonomiyaki, and a variety of hotpot dishes."
• Food markets and stalls. For eating your way through a neighbourhood: Nijo Market and the Sapporo Central Wholesale Market in Sapporo, the Hakodate Asaichi, Omicho Market in Kanazawa, Nishiki Market in Kyoto, Tsukishima Monja Street in Tokyo and the yatai stalls of Nakasu in Fukuoka (see Regional specialities, above). Nishiki is not a dawn market: "business at Nishiki does not start in the early hours", and JNTO says "it is best to visit as close to 11 a.m. as possible" because it can get very crowded.
• Kaiseki restaurants and ryokan. For a long, seasonal dinner (see Kaiseki, above).

Famous and starred restaurants. "Japan boasts many top rated restaurants that have been given stars by world-famous guidebooks, most of which are concentrated in Tokyo, Osaka and Kyoto." Not all of them are expensive: "They include a range of options, from high-end French, Italian and Kaiseki establishments to cheap street-side ramen noodles, and Japan is an excellent place to try them." The hard part is getting in, because many have only a few seats at the counter. "Generally, walking into a popular restaurant without a reservation on the same day tends to be difficult." "If you wish to visit a specific popular restaurant, it is recommended to check reservation availability while planning your trip."

How to order and eat

Eating out in Japan is easy once you know a handful of customs, and nobody expects a visitor to know them all. JNTO's advice covers most situations: "watching those around you is the best way to get an idea of what you should be doing."

Ordering

• Ticket machines. Common at ramen shops, beef-bowl chains and cheap set-meal restaurants. "To use the machine, insert money, then select your ramen, drinks and whatever sides you want with the push of a button." "Get your change and hand the printed ticket to the staff, then sit down and wait for your food."
• Touch screens. Some chains have multilingual touch-screen ordering (see Breakfast in Japan, above).
• Menus and phrases. Our Japanese travel phrases page has the ones you need at a restaurant, with the Japanese and how to say it: A table for two, please (Futari desu), Do you have an English menu?, This one, please (Kore o onegai shimasu) for pointing at the menu, What do you recommend? and The bill, please (Okaikei o onegai shimasu).
• Paying. "Bring cash—many smaller restaurants don't accept credit cards." For where cards work and where they don't, see cash or card in Japan.
• Lines. "Arrive early or go during off-hours to avoid long lines at popular restaurants."

Table manners

Before and after the meal. Say itadakimasu, which is "said before eating" and means something like "I am glad to receive this meal", and gochisosama desu, "said after finishing a meal", or "thanks for the food".

In a group. "When eating with groups, people normally don't start eating until everyone has food in front of them", and "it's generally good manners to ask if you can take the last bite from any communal dishes".

Noodles. Slurping is normal. JNTO's ramen guide says: "While eating your noodles, try to slurp like the locals." "It's not considered rude at all and many people actually find it makes eating noodles with chopsticks easier." "If you want to drink all the soup, feel free." "You can even lift the bowl to your mouth." The same goes for soba and udon (see Soba and udon, above). "At most shops, patrons will slurp the noodles as they eat them." If you would rather not, that is fine too: "This is, in general, an accepted practice — never patronize a local for the way they are eating, but also don't feel obligated to slurp yourself."

Bowls and plates. In a traditional meal, "Soup can be lifted to your mouth and the rice bowl raised in your hand when you eat, but other dishes should remain on the table throughout the meal."

Sushi and sashimi. "Sushi in Japan is generally eaten in two ways: with chopsticks or with your hands." "Chopsticks are the preferred utensil for eating sushi most of the time, but hands are perfectly acceptable as well, especially at higher-end restaurants." The rest is about soy sauce, wasabi and ginger:

• Soy sauce. "Dip with neta (topping) first." "Don't dunk the shari (rice) into the soy sauce."
• Wasabi. JNTO's manners guide adds that "wasabi should not be mixed directly into soy sauce". At a kaiseki dinner, "With sashimi, the usual yakumi is wasabi, which should be placed directly onto the fish rather than stirred into the soy-sauce dip."
• Ginger. "If ginger is provided, eat it between orders as a palate cleanser; it is not a topping."
• At kaitenzushi. "If you're eating kaitenzushi, you may take plates freely off the conveyor belt but never put a plate back." "Green tea is usually self-service at kaitenzushi."
• What to drink. "The traditional pairing is simply hot green tea or genmaicha, a type of green tea combined with roasted brown rice."

How strict is all this? "These rules can be stringent at nicer sushi establishments, but conveyor belt restaurants and chains are more laid back."

Leftovers. Order what you can finish: "leaving leftover food is frowned upon, and asking to take home your leftovers is generally not accepted." At all-you-can-eat restaurants the same idea is a house rule. "Try not to pile your plate full of food", and "Finish what you have before getting more": "This is to avoid wasting food, and most places have this basic rule."

Shoes. "There are many Japanese-style restaurants, temples, hot springs etc. with no-shoe policies as well, so always be careful to check." Shoes that slip off easily are on our packing checklist.

Tipping. Don't. JNTO's answer to the question is a plain no: Japan has no tipping culture, and in restaurants you pay only the amount on the bill. More everyday rules are in our guide to Japan's rules and manners.

What food costs

Eating in Japan costs less than many visitors expect. In the Japan Tourism Agency's 2025 survey, food and drink came to roughly 5,300 yen per person per night for the average visitor, and 5,700 to 6,200 yen for visitors from the UK, the US and Australia. That is an average: convenience-store breakfasts and set lunches bring it down, and a kaiseki or wagyu dinner pushes it up.

These are the prices JNTO's guides give:

To see what food adds up to over a whole trip, try the Japan trip budget calculator.

How to eat cheap in Japan

You don't need a big budget to eat well. In the survey above, about 42% of visitors from the US, the UK and Australia said the food they enjoyed most was affordable or cheaper than at home. JNTO's 2017 guide to Japan on the cheap agrees: "Meals don't have to be expensive, thanks to boxed lunches, noodle stands, kaiten (conveyor-belt) sushi restaurants, take-out food in department stores, inexpensive fast-food chains". The tips that save the most:

1. Make lunch your main meal. A teishoku costs around 1,000 yen, and the same guide points to "inexpensive set lunches in even the toniest of restaurants". A restaurant that is expensive at dinner may serve a much cheaper set at lunch.
2. Eat at the beef-bowl chains. Gyudon is often as low as 500 yen, and the chains serve set breakfasts too.
3. Get sushi from the belt or the supermarket. Kaitenzushi plates start at about 100 yen, and supermarket makizushi costs under 600 yen.
4. Use convenience stores and supermarkets. Onigiri, bento and sandwiches make a cheap breakfast, a lunch for the train or a late snack.
5. Fill up on noodles. A bowl of ramen, soba or udon is a quick, filling meal.
6. Go all-you-can-eat when you're hungry. The 2017 guide notes "buffets virtually everywhere", and tabehoudai restaurants charge one price for a set time (see Where to eat, above).
7. Book dinner with your ryokan. Kaiseki that comes as part of a ryokan stay can cost less than you might expect (see Kaiseki, above).

For ten more ways to cut the cost of a trip, see how much a trip to Japan costs.

If you don't like fish, don't eat meat, or have allergies

Japanese cooking uses a lot of seafood, often where you can't see it. A few minutes of planning makes it easy.

What to eat in Japan if you don't like fish

You can eat very well in Japan without touching fish. Meat dishes were the food visitors enjoyed most in the 2025 survey (see What visitors enjoyed eating most, above), and many of Japan's best-known dishes are meat (see Wagyu, yakiniku, yakitori and other meat dishes, above):

• Pork. Tonkatsu, katsudon and katsukare, gyoza, and tonkotsu ramen, whose soup is made from pork bones.
• Beef. Wagyu, yakiniku, gyudon, sukiyaki, shabu-shabu, and gyutan, grilled beef tongue, in Sendai.
• Chicken and lamb. Yakitori, and Genghis Khan, Hokkaido's grilled lamb.
• Japanese-Western dishes. Curry and omurice, at curry shops and family restaurants.

For picky eaters, family restaurants are the easy choice (see Where to eat, above).

Fish can turn up where you don't expect it:

• Dashi. This stock goes into soups, sauces and even batters. Describing the miso sauce on Nagoya's misokatsu, JNTO defines it as "Japanese broth made from kombu and bonito flakes", and bonito is a fish. JNTO's guides also list dashi in the sauce for oyakodon, the chicken-and-egg rice bowl; in Nagoya's miso-nikomi udon, made with a miso broth "along with dashi made from kombu (seaweed) and bonito flakes"; and in the batter for okonomiyaki, takoyaki and monjayaki.
• Bonito flakes on top. Okonomiyaki, takoyaki and Hiroshima-yaki are usually finished with bonito flakes (see Okonomiyaki, takoyaki, gyoza and other casual favourites, above). To ask for them to be left off, say katsuobushi nuki de onegai shimasu, without bonito flakes, please.
• Raw fish in set meals. Sashimi is a usual course at a kaiseki dinner (see Kaiseki, above). The allergy card has a no-raw option that asks, in Japanese, for cooked food only.

Vegetarian and vegan food in Japan

Vegetables, tofu and rice are everywhere in Japanese cooking, but so is dashi, so vegetarians and vegans need to ask. JNTO's breakfast guide is encouraging: "Even if you have vegetarian, vegan, halal, or special dietary requirements, you can find suitable choices that meet your preferences and needs."

• Kyoto. For vegetarians, JNTO points to Kyoto: "Kyoto is a great place to try their local obanzai cuisine". Kyoto is also the place for yudofu and yuba (see What to eat in Kyoto, above). Ask whether a dish is made with dashi.
• Sushi without fish. Umeshiso maki and inarizushi (see Sushi and sashimi, above). As with everything else, ask whether dashi is used.
• Oyaki. Dumplings from Nagano filled with vegetables or sweet red bean paste.
• Say it in Japanese. The allergy card has a vegetarian option (no meat or fish, including dashi stock) and a vegan option that also rules out egg, dairy and honey.

Food allergies and halal

Show the allergy card when you order. It puts your allergy or diet in Japanese, so staff can check with the kitchen.

• Shellfish and squid. The card covers shrimp and prawn, crab, squid and abalone.
• Buckwheat. Soba noodles are made from buckwheat (see Soba and udon, above), and the card lists it.
• Gluten. The card's gluten-free option points out that most soy sauce contains wheat.
• Halal. The card's halal option asks for no pork and for halal meat, and covers mirin and cooking sake used as seasonings.
• At a ryokan. Meals come as a set, so tell the inn early: "If you have concerns about the menu, portion sizes, or serving times, it is best to check with the inn before booking."

To cite or link to this page: What to eat in Japan: the must-eat foods, what Japanese people eat, regional specialities and how to order — Japan Pocket Guide, https://japanpocketguide.com/food/what-to-eat/ Copy