Planning a Japan trip? Discover 8 must-try Japanese
dishes, from sushi and ramen to okonomiyaki and unagi, with regional tips and
easy advice for first-time visitors.
Must-Try Japanese Dishes: 8 Foods You Should Try in Japan
Before visiting Japan, most people already have a food list
in their head.
Sushi.
Ramen.
Maybe tempura.
Then you start researching and suddenly the list becomes
enormous.
Soba.
Udon.
Yakitori.
Tonkatsu.
Okonomiyaki.
Unagi.
Curry.
Sukiyaki.
Takoyaki.
Gyoza.
And that's before you've even walked into a convenience
store.
Japan really does have an enormous food culture. JNTO notes
that regional food traditions vary across the country, with local specialties
shaped by ingredients, geography, climate and history. Its current
regional-food database contains more than 200 specialties.
So the purpose of this guide isn't to tell you to eat
everything.
It is to make the choice easier.
For a first trip, I'd divide your food adventure into three
stages:
Try the famous dishes you came for.
Discover the everyday dishes you may have overlooked.
Then eat something connected to the place you're
visiting.
Here are eight dishes that fit those three moments.
1. Start with the three Japanese dishes you've probably
been dreaming about
Sushi — don't assume it means raw fish
Sushi is usually the first food people associate with Japan.
And yes, eating sushi in Japan can be a memorable
experience.
But there's an important misconception to clear up before
you arrive.
Sushi does not simply mean raw fish.
JNTO explains that sushi is vinegared rice paired with
seafood, egg or vegetables, which may be raw or cooked. It is also available
across a huge range of settings, from supermarkets and casual conveyor-belt
restaurants to specialist sushi counters.
That means your first sushi meal doesn't have to be an
expensive omakase dinner.
A conveyor-belt restaurant can be a perfectly reasonable
starting point.
You can try one piece.
Then another.
Then stop when you have found what you like.
A simple first order
Start with something familiar:
salmon
tuna
shrimp
tamago
Then add one piece you've never tried.
That is more fun than ordering an enormous platter without
knowing what you're getting.
Where it becomes more interesting
Sushi changes with the region.
ANA highlights Ishikawa for its seafood and sushi, including
seasonal seafood from the Sea of Japan.
So if you're visiting a coastal region, don't assume the
sushi experience needs to be identical to what you could find in Tokyo.
The local catch can be part of the experience.
And there is another reason to slow down.
At a sushi counter, the chef may already have seasoned the
piece.
Look at it first.
Taste it.
Then decide whether it needs soy sauce.
JNTO specifically recommends avoiding excessive soy sauce
and notes that nigiri can be eaten with either hands or chopsticks.
The real reason to try it
Not because you need to “complete” the Japan checklist.
Because sushi lets you notice something central to Japanese
food:
simple ingredients can be treated with remarkable
attention.
Ramen — one bowl can tell you where you are
Ramen is another obvious choice.
But don't make the mistake of thinking there is one Japanese
ramen flavor.
There isn't.
JNTO identifies four broad categories: miso, shio, shoyu
and tonkotsu, while also emphasizing how widely regional recipes vary.
That makes ramen one of the easiest dishes to connect with
your itinerary.
Tokyo
Look for shoyu-based styles.
Sapporo
Try miso ramen.
Fukuoka
Look for Hakata-style tonkotsu.
JNTO describes Hakata ramen through its cloudy pork-bone
broth, thin noodles and the possibility of kaedama, an extra serving of
noodles.
Why I would put ramen on a first-trip list
Because it works at almost any budget and almost any time of
day.
A tiny six-seat shop can provide an entirely different
experience from a famous chain.
And according to a recent report in The Straits Times, ramen
has become an especially strong part of the current overseas visitor food
experience, with tourists even taking multi-stop ramen tours to compare
different bowls.
One beginner tip
Taste the broth first.
Then experiment.
And don't worry about slurping perfectly. JNTO says slurping
is accepted and you are not expected to perform it perfectly.
Tempura — the dish where texture is the whole point
Tempura looks simple.
A piece of shrimp.
A vegetable.
A light coating.
But the appeal is in the contrast.
Crisp outside. Tender inside.
JNTO includes tempura among Japan's major foods and notes
that Japanese cuisine includes both traditional dishes and strongly regional
preparations.
The mistake I'd avoid is expecting tempura to be covered in
thick, heavy batter.
Good tempura often feels much lighter.
Try a mixed selection if you're sharing.
Shrimp.
Sweet potato.
Lotus root.
Eggplant.
Seasonal vegetables.
You may discover that you actually prefer the vegetable
pieces to the seafood.
Where to eat it
A specialist tempura restaurant gives you a more focused
experience, while casual restaurants and set meals make it easier to fit
tempura into an ordinary sightseeing day.
A small eating lesson
Eat it while it is fresh.
That crisp texture is part of what you're paying attention
to.
And if you're using dipping sauce, use enough to season it
without completely covering the flavor of the ingredient.
2. Once you've tried the famous foods, look at what
Japanese people actually eat every day
Tonkatsu — a simple pork cutlet that can be much better
than expected
Tonkatsu is an excellent example of Japanese food that
doesn't look exotic.
It is a breaded, deep-fried pork cutlet usually served with
shredded cabbage, sauce and often rice and miso soup.
And that simplicity is exactly why I like it for first-time
visitors.
You don't need to understand ten ingredients.
You know what you're looking at.
Then you take a bite.
The outside is crisp.
The pork is tender.
The sauce adds a sweet-savory flavor.
Current Japanese food guides consistently include tonkatsu
among core foods for visitors, and JNTO's local-food database classifies it as
a Japanese fried-food specialty.
Why tourists sometimes skip it
Because sushi and ramen look more obviously “Japanese.”
But Japan's food culture isn't only about delicate seafood
and noodle soups.
Some of its most satisfying meals are straightforward
comfort foods.
That is also something current traveler discussions reveal:
people remember ordinary dishes such as gyudon and other inexpensive meals long
after their trips, not only expensive dining experiences.
Best time to try it
Lunch.
A tonkatsu set can be a very practical meal between
sightseeing stops.
Yakitori — the smell coming from the alley
Yakitori is one of those foods you should try when you're
willing to wander a little.
You may find a small restaurant close to a station.
Maybe a tiny counter.
Maybe a more casual izakaya.
Then you smell charcoal.
That's your invitation.
JNTO describes yakitori as chicken grilled over an open
flame and notes that restaurants serve many different cuts, with negima—chicken
with scallions—being a straightforward starting point.
The seasoning is often built around two broad choices:
shio — salt
tare — a sweeter sauce
And you don't have to start with unusual cuts.
Try negima first.
Then, if you're curious, order one less familiar piece.
Why this belongs on the list
Yakitori gives you something sushi and ramen don't:
the atmosphere of casual Japanese evening food.
JNTO describes yakitori establishments ranging from informal
standing-room places to more sophisticated restaurants, and specifically
identifies Tokyo areas such as Omoide Yokocho, Shinbashi and Koenji as places
where visitors can find it.
This is the sort of meal where the neighborhood becomes part
of the memory.
Soba — the quieter noodle experience
If ramen is the noisy, energetic noodle experience, soba is
often the calmer one.
Soba is made primarily from buckwheat and can be served hot
in broth or cold with dipping sauce. JNTO identifies numerous regional soba
traditions, including notable varieties in Nagano, Shimane, Iwate and Niigata.
Try zaru soba on a warm day.
The noodles arrive chilled on a tray.
The dipping sauce sits separately.
You pick up some noodles, dip them and eat.
It's simple.
And that's the point.
Why I wouldn't leave soba off a Japan food list
Because it shows another side of Japanese cooking.
Ramen gets a lot of international attention, but JNTO
describes soba as deeply rooted in Japanese food culture and closely associated
with several regions.
It can also be a welcome change when you've eaten several
rich meals in a row.
One thing to know
If you have a gluten allergy, check carefully. Soba is made
from buckwheat, but many preparations can include wheat flour, so don't assume
a dish is automatically gluten-free.
3. Save room for
the dishes that tell you where you are
Okonomiyaki — Osaka or Hiroshima, but don't expect
identical pancakes
Okonomiyaki is one of those dishes that immediately makes
more sense once you see it being cooked.
Cabbage.
Egg.
Flour.
Dashi.
Toppings.
Sauce.
Then the griddle does the rest.
But there isn't just one okonomiyaki style.
JNTO distinguishes the Kansai/Osaka style from Hiroshima
style. The Osaka version is mixed before cooking, while Hiroshima-style
okonomiyaki is assembled in layers and includes noodles. Tokyo's related
monjayaki is different again, with a much runnier batter.
That makes okonomiyaki especially valuable for travelers.
You aren't simply eating a dish.
You're seeing how a similar idea changes from place to
place.
Osaka
The dish is closely tied to the city's food culture. JNTO
describes okonomiyaki and takoyaki as two foods that strongly characterize
Osaka's culinary identity.
Hiroshima
Try the layered version with noodles.
ANA specifically recommends Hiroshima for visitors exploring
Japanese food and describes the lively griddle-side dining experience.
My advice
Don't spend your whole trip debating which version is “the
real one.”
Try the version that fits your route.
That's much more fun.
Unagi — the eel dish that deserves more attention
Unagi is grilled freshwater eel, usually served with
a sweet-savory sauce and rice.
This is the dish I'd choose when I want something distinctly
Japanese but slightly different from the international favorites.
JNTO's regional-food resources highlight eel as an important
specialty in several parts of Japan. Yanagawa in Fukuoka Prefecture, for
example, is particularly associated with steamed eel dishes such as unagi
seiro mushi.
Aichi is another major eel destination. JNTO's guide to hitsumabushi
explains that the dish uses grilled eel over rice and is traditionally enjoyed
in several ways, including with condiments and then broth.
You don't have to travel specifically for eel.
But when unagi is already part of your route, it is worth
considering.
What does it taste like?
Rich.
Smoky.
Slightly sweet from the sauce.
And softer than many first-time visitors expect.
A good first approach
Order it as a rice dish rather than trying to eat eel by
itself.
The rice balances the richness and makes the meal more
approachable.
The easiest way to turn eight dishes into a real Japan
food itinerary
You don't need eight separate restaurants on eight different
days.
Use the dishes around your existing route.
Tokyo
Sushi + tempura + yakitori + soba
Kyoto
Try regional or seasonal dishes, and use the city's
traditional-food culture as an opportunity to look beyond the international
staples. JNTO emphasizes Kyoto as a major destination for traditional Japanese
cuisine.
Osaka
Okonomiyaki + other local foods
Osaka's identity is particularly strong around casual dishes
such as okonomiyaki and takoyaki.
Hiroshima
Hiroshima-style okonomiyaki
Fukuoka
Ramen + yakitori + regional eel dishes
JNTO specifically highlights Fukuoka as a food destination
and describes Hakata ramen and Yanagawa's unagi traditions.
This approach saves you from a common first-trip mistake:
traveling two hours because a food list told you a
particular dish was “must try.”
The smarter rule is:
When a dish is already near your route, try it there.
The 8 dishes at a
glance
|
Dish |
Why put it on your list? |
Good place to connect with it |
|
Sushi |
Understand Japan's most recognizable food in its home
setting |
Tokyo / coastal regions |
|
Ramen |
Experience major regional differences |
Tokyo / Sapporo / Fukuoka |
|
Tempura |
Taste the contrast of crisp batter and fresh ingredients |
Tokyo and major cities |
|
Tonkatsu |
Easy, filling Japanese comfort food |
Cities across Japan |
|
Yakitori |
Experience casual grilled food and izakaya culture |
Tokyo / Fukuoka / Osaka |
|
Soba |
Try a quieter, regional noodle tradition |
Nagano / Tokyo / regional towns |
|
Okonomiyaki |
Taste a dish that changes by region |
Osaka / Hiroshima |
|
Unagi |
Explore a rich regional Japanese specialty |
Aichi / Fukuoka and elsewhere |
These aren't ranked.
They represent different sides of Japanese food,
which is more useful for a first-time traveler than declaring one dish superior
to another.
Don't make your
Japan food trip only about famous dishes
One of the clearest messages from current traveler
discussions is that the most memorable food is not always the item with the
biggest international reputation.
One recent traveler described unexpectedly ordering grilled
chicken cartilage in a small Osaka standing bar and considering it one of the
trip's best food discoveries.
Another traveler planning a food-focused Japan trip was
deliberately trying to narrow each city to only a few dishes because there was
simply too much food to fit into one itinerary.
That is the approach I'd recommend.
Don't turn your trip into a checklist.
Leave room for:
the restaurant you notice while walking
the regional dish you hadn't heard of
the tiny bakery near the station
the supermarket meal you buy before your train
the food a local recommends
Japan is particularly good at rewarding that kind of
curiosity.
FAQ
What are the must-try Japanese dishes for first-time
visitors?
Eight useful starting points are sushi, ramen, tempura,
tonkatsu, yakitori, soba, okonomiyaki and unagi. They cover seafood,
noodles, fried food, grilled food, regional specialties and everyday Japanese
dining. JNTO's national and regional food resources confirm these as
significant parts of Japanese cuisine.
What food should I try first in Japan?
Start with something familiar and then branch out. Sushi or
ramen can be easy introductions, followed by something regionally connected to
your itinerary.
What is Japan's most famous food?
Sushi is one of the country's most internationally
recognizable foods, but Japanese cuisine extends far beyond it. JNTO describes
a broad food culture that includes ramen, tempura, soba, udon, yakitori,
okonomiyaki, eel and many regional specialties.
What Japanese food is good for picky eaters?
Tonkatsu, simple sushi, tempura, soba and some forms of
grilled chicken can be relatively approachable, but tastes vary. Travelers who
are less adventurous can start with familiar ingredients and gradually explore.
A U.S.-oriented Japan food guide specifically recommends several Japanese
dishes with Western visitors in mind.
What Japanese food should I try beyond sushi and ramen?
Tonkatsu, tempura, yakitori, soba, okonomiyaki and unagi are
good places to start. Regional foods are especially valuable because Japanese
cuisine varies substantially between areas.
What food is Japan famous for besides sushi?
Ramen, tempura, yakitori, okonomiyaki, soba, udon, wagyu and
many other dishes are major parts of Japanese food culture. JNTO's gastronomy
guide highlights a particularly wide range of dishes and regional specialties.
What should I eat in Tokyo?
Tokyo has enormous variety, but sushi, tempura, yakitori and
soba all make sense for a first-time food itinerary. Tokyo also has many
regional Japanese dishes from elsewhere in the country.
What should I eat in Osaka?
Okonomiyaki and takoyaki are strongly associated with Osaka,
while kushikatsu is another local favorite. JNTO describes okonomiyaki and
takoyaki as two foods that characterize Osaka's culinary culture.
What should I eat in Fukuoka?
Hakata-style tonkotsu ramen is an obvious choice, and
Fukuoka also has yakitori and other regional dishes. Nearby Yanagawa is
particularly associated with eel dishes.
What Japanese food is easiest to eat on a budget?
Casual ramen, soba, set meals and other everyday foods can
be relatively inexpensive compared with high-end sushi or kaiseki. JNTO
specifically notes that casual establishments such as ramen, shokudo,
kaitenzushi and okonomiyaki restaurants can provide budget-friendly meals.
Is Japanese food expensive?
It ranges widely. Japan offers inexpensive everyday meals as
well as high-end sushi, wagyu and kaiseki experiences. JNTO emphasizes the
breadth of prices and dining styles available.
Which Japanese food is healthiest?
It is better not to label one dish universally “the
healthiest.” Nutrition varies with portion size, ingredients, toppings and
preparation. A balanced diet can include many different Japanese foods.
What should vegetarians know about Japanese food?
Check ingredients carefully. Dashi, sauces and broths can
contain fish-based ingredients even when a dish appears vegetarian. Current
Japanese food guides specifically warn vegetarian and vegan travelers to check
ingredients rather than assume.
What should I do if I have a food allergy?
Tell the restaurant clearly what you cannot eat and confirm
ingredients before ordering. Do not rely only on a dish's English name or
appearance because sauces, broths and seasonings can contain unexpected
ingredients.
Do I need to eat raw fish in Japan?
No. Sushi can contain cooked seafood, egg and vegetables,
and Japanese cuisine has many dishes that contain no raw fish at all.
Can I find familiar Western food in Japan?
Yes. Japan has cafés, bakeries, hotel buffets, international
restaurants and many other options. You can easily mix familiar meals with
Japanese dishes during your trip.
Should I choose famous restaurants for every meal?
Not necessarily. Current traveler discussions repeatedly
describe memorable meals at ordinary neighborhood establishments as well as
famous restaurants.
Is it better to try a regional dish in its home region?
It can make the experience more meaningful because regional
dishes are often tied to local ingredients, history and traditions. JNTO
specifically encourages travelers to seek out local specialties while moving
around Japan.
What travelers should consider
The easiest mistake on a first food trip to Japan is trying
to eat everything.
Don't.
Start with the dishes you've always wanted to understand.
Have sushi.
Try a proper bowl of ramen.
Order tempura while it is fresh.
Then slow down and explore the food that might not have been
on your original list.
Tonkatsu.
Yakitori.
Soba.
And when you reach Osaka, Hiroshima, Aichi or Fukuoka, pay
attention to what belongs to that particular place.
That is where okonomiyaki and unagi come in.
Japan's food culture is far too large for eight dishes to
tell the whole story. Even JNTO's current regional database contains hundreds
of local specialties.
But eight dishes can give a first-time visitor something
much more useful than a giant encyclopedia.
They give you a starting point.
Try what Japan is famous for.
Eat what ordinary people enjoy.
Then follow the local food wherever your journey takes
you.
And leave a little space in your itinerary for the dish you
never planned to order.
That may end up being the one you remember.
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