Japan Food Guide: 20 Must-Try Foods in Japan (From a Foodie Who Ate Her Way Across the Country)

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Looking for the must-try foods in Japan? Japan is one of the best food destinations in the world, but the number of choices can quickly become overwhelming.

Here’s the good news: you do not need to try every viral snack or reserve every famous restaurant.

In fact, for my first trip to Japan, I did virtually zero research on food trends and allowed Japan to showcase its food all on its own!

Now, after falling in love with Japanese food and visiting multiple times – these are the foods I would prioritize: traditional dishes, regional specialties, everyday comfort food, and a few popular foods that are actually worth the hype.

1. Sushi and Sashimi

Sushi in Japan can range from an inexpensive standing counter to a formal omakase meal. The difference is often most noticeable in the rice, temperature, freshness, and balance of each piece.

If you’re used to American sushi, you may notice that sushi in Japan looks a little different. While you’ll certainly find rolls, the focus is much more on the quality of the fish rather than sauces or elaborate toppings. Menus also include several different styles, so it’s helpful to know what you’re ordering:

This is my personal favorite meal. I’ve always loved sushi, but Japan pushes it over the top! I didn’t think sushi could get any better, but I was wrong.

In America, we find sushi in all different forms, but much of it is mixed with spices, topped with sauces, or even battered in tempura. While I still enjoy this kind of fusion, Japan does it differently. The fish is so fresh that you won’t want those things.

My favorite is otoro, the fattiest part of the tuna belly. It is rich, buttery, and so soft that it almost melts over the rice. If you’re new to eating raw fish, I’d start here.

I’d also try zuke salmon, or soy-marinated salmon, which is another one of my favorites. There are so many varieties to try, though. I love going to standing sushi bars because you only have to commit to one piece at a reasonable price, making it easy to taste several different types of sushi.

Also look for:

• Chutoro, a slightly leaner tuna belly
• Hotate, or scallop
• Uni, or sea urchin
• Anago, or saltwater eel

2. Ramen

Ramen is one of Japan’s most satisfying comfort foods, and every broth has a completely different personality. In America, tonkotsu (pork-based broth) is the most common style, and one restaurant will usually serve several types.

In Japan, I realized broths are actually regional.

One thing that surprised me was how many ramen broths aren’t actually pork-based. While tonkotsu (pork bone broth) is one of the most famous styles internationally, many bowls are made with chicken, seafood, or a combination of broths!

Ramen is constantly evolving, and regional specialties can vary dramatically. You can even find sea bream (tai) ramen, which has become increasingly popular in Japan (I still haven’t gotten to try this yet!).

The main styles are:

• Miso: Deep, savory, and fermented.
• Shoyu: Soy sauce-based with a rich, aromatic flavor.
• Shio: Light, clear, and seasoned primarily with salt.
• Tonkotsu: Rich, creamy broth made from simmered pork bones.

I personally gravitate toward miso ramen and thick, silky broths that cling to the noodles! But don’t stop there – you’ll also come across duck ramen (my other favorite!!), chicken paitan (a creamy chicken broth), seafood ramen, tsukemen (dipping noodles), and mazesoba, a flavorful brothless style that’s tossed with sauce and toppings.

One of the best things I did in Japan was book a ramen tour. I was able to taste my way through 6 different bowls of delicious ramen!

3. Tempura

Before visiting Japan, I had no idea tempura was practically its own cuisine. People dedicate their entire careers to perfecting the batter, frying technique, and timing – and after trying it myself, I completely understand why.

Some of the best tempura I’ve ever had was in Japan. My favorite was a tempura omakase experience in Kyoto, where each piece was fried individually and served the moment it left the oil.

Good tempura should be incredibly light, delicate, and crisp rather than thick, heavy, or greasy. The batter is meant to enhance the ingredient, not overpower it.

Shrimp is the classic choice, but don’t overlook the vegetables. Some of my favorite bites included lotus root, mushrooms, eggplant, sweet potato, and shiso leaf. Since many restaurants use seasonal ingredients, you may even discover vegetables you’ve never tried before.

4. Udon

Udon is warm, filling, and comforting – similar to ramen. However, the noodles are made of wheat and are thick and chewy. It can be served hot or cold depending on the season, though I prefer it hot!

I love adding udon to sukiyaki, where the noodles soak up the rich, slightly sweet broth. Another favorite is kitsune udon, topped with sweet and savory fried tofu.

You’ll also find creative regional variations. In Uji, you can try matcha curry udon at Itohkyuemon Uji Honten. It sounds like an unusual combination, but Uji is known for incorporating matcha into far more than desserts. This is on my list to try next time, because I opted for the next dish (keep reading!).

5. Soba

Soba is lighter than many noodle dishes and offers a completely different flavor and texture from ramen or udon. Soba noodles are made primarily from buckwheat, giving them a nuttier and earthier flavor than udon. They are often served chilled with a dipping sauce during warmer months, although hot soba is also common. For these noodles, I prefer chilled!

Soba is especially popular throughout the Japan Alps, where buckwheat grows well in the cooler mountain climate. This makes it a natural food to look for while traveling through places such as Nagano, Takayama, and the surrounding mountain towns (Check out this 8-day Japan Alps Guide).

You can also find regional variations elsewhere in Japan. At Nakamura in Uji, I tried green tea soba, which fits perfectly with the city’s deep connection to matcha and Japanese tea.

6. Japanese Curry

If you’re expecting Japanese curry to taste like Indian or Thai curry, you’ll be surprised. Japanese curry is much milder and sweeter, with a thick, velvety consistency that’s more similar to gravy than the curries you may be familiar with.

It’s one of Japan’s ultimate comfort foods, and you’ll find it served in countless ways throughout the country.

Popular versions include:

• Curry rice
• Katsu curry
• Curry udon
• Soup curry (a Hokkaido specialty)
• Kare pan

One of my favorite discoveries in Japan was kare pan – a crispy, deep-fried bread filled with warm Japanese curry. I highly recommend stopping at a local bakery to try one! It is one of the most unique pastries I’ve tasted!

If you’re visiting Kanazawa in the Japan Alps, keep an eye out for Kanazawa Curry, a regional specialty known for its rich, dark sauce, shredded cabbage, and crispy pork cutlet.

7. Onigiri

Onigiri are simple rice balls wrapped in nori (seaweed) and filled with everything from salmon and tuna mayo to cod roe, pickled plum (umeboshi), or seasoned kelp. They’re one of Japan’s most popular grab-and-go foods – and surprisingly filling!

Before visiting Japan, I didn’t quite understand the hype. Now I completely get it. The rice is incredibly fresh, the fillings are generous, and convenience stores constantly rotate seasonal and regional flavors. They also get pretty creative, so there’s always something new to try.

They’re one of the best inexpensive breakfasts or train snacks you’ll find and are perfect for long sightseeing days when you need something quick but satisfying!

8. Okonomiyaki

Okonomiyaki is a savory Japanese pancake made with batter, cabbage, and a variety of fillings and toppings. It is one of Japan’s classic comfort foods and is especially popular in Osaka and Hiroshima, which are known for the two major regional styles.

The two main versions are:

• Osaka-style: The batter, cabbage, and other ingredients are mixed before cooking.
• Hiroshima-style: The ingredients are layered rather than mixed, usually with noodles, cabbage, egg, and sauce.

I personally enjoyed Hiroshima-style more!

In Osaka, we found a restaurant just off Dotonbori that served both styles. They were cooked right in front of us on the tabletop grill, so we were able to compare the Osaka and Hiroshima versions during the same meal. (Read more on my Osaka Guide and Hiroshima Guide.)

9. Takoyaki

These crispy-on-the-outside, creamy-on-the-inside octopus balls originated in Osaka and are one of Japan’s most iconic street foods!

If you’ve already tried okonomiyaki, the flavors will feel familiar. Takoyaki uses a similar savory batter and many of the same toppings, but instead of a pancake, it’s cooked into bite-sized balls with a soft, almost custardy center.

In America, takoyaki is usually served one way – with bonito flakes, Japanese mayonnaise, okonomiyaki sauce, and aonori. You’ll certainly find that version in Japan, but what surprised me was how many different toppings were available.

One of the most popular alternatives is simply salt and green onion, which really lets the flavor of the batter and octopus shine.

While exploring Kuromon Ichiba Market in Osaka (read my full Osaka Guide), I ordered a sampler of four unique flavors to compare them all! I loved the salt and green onion version as well.

One warning: they’re much hotter than they look! The outside cools quickly, but the molten center can easily burn your mouth if you bite into one too soon. Try poking holes in them first!

10. Yakitori

Yakitori refers to grilled chicken skewers cooked over charcoal. While it sounds simple, each skewer highlights a different cut of the chicken, making it surprisingly fun to sample several varieties.

If you’re trying yakitori for the first time, I’d start with chicken thigh (momo), tsukune (seasoned chicken meatballs), and negima (chicken with green onion) before getting more adventurous with liver, crispy chicken skin, or heart.

Yakitori is especially popular in the evenings, when people gather at izakayas after work for drinks and small plates. In fact, I’d argue it’s even better as part of the whole izakaya experience rather than as a meal on its own.

For one of the most iconic atmospheres, visit Omoide Yokocho in Shinjuku, Tokyo – a narrow alley packed with tiny yakitori restaurants and izakayas. Just don’t be surprised if you have to wait for a seat!

👉 Visiting Tokyo? Check out this Tokyo guide!

After some of the richer comfort foods we’ve talked about, yakitori feels surprisingly light. It’s one of my favorite meals when I want something simple, flavorful, and a little healthier.

Pair a few skewers with a cold beer or highball, and you’ll experience one of Japan’s most classic evening dining traditions.

11. Tonkatsu

Tonkatsu is a perfectly breaded pork cutlet that’s crispy on the outside and juicy on the inside. It’s one of Japan’s most beloved comfort foods and is typically served as a set meal with rice, shredded cabbage, miso soup, pickles, and a sweet-savory tonkatsu sauce.

The pork is tender, the panko coating is incredibly light and crunchy, and it’s easy to see why this dish has become a staple throughout Japan.

12. Gyukatsu

Move over Tonkatsu! Gyukatsu takes the same concept as tonkatsu but swaps the pork for beef. The beef is usually served rare alongside a hot stone, allowing you to cook each bite to your preferred doneness right at the table.

It’s one of my favorite meals in Japan because it combines crispy breading, tender beef, and an interactive dining experience. Honestly, after trying gyukatsu, I haven’t given tonkatsu much thought!

13. Unagi

I never thought I’d like eel, but I was completely wrong. This ended up being one of my most surprising food discoveries in Japan.

Unagi is a freshwater eel that’s grilled over charcoal and brushed with a sweet-savory soy glaze. The result is incredibly tender, slightly smoky, and packed with flavor.

While you’ll find unagi throughout Japan, it’s especially popular in Hiroshima and the Miyajima area. I picked up an unagi bento box before boarding the Shinkansen, and it ended up being one of my favorite train meals of the entire trip!

If you’re visiting Nagoya, keep an eye out for hitsumabushi, a regional specialty where grilled eel is enjoyed several different ways. You typically start by eating it over rice, then try it with different condiments, and finally finish with a light broth poured over the top.

14. Wagyu Beef (Yakiniku, Steak & Teppanyaki)

If there’s one splurge I’d recommend making in Japan, it’s wagyu beef.

Wagyu simply means “Japanese cattle,” but not all wagyu is created equal. The highest grades, such as A5 Wagyu, are famous for their intense marbling, buttery texture, and rich flavor. Japan is also home to several prestigious regional varieties, including Kobe, Matsusaka, and Ohmi beef.

There are several ways to enjoy wagyu, each offering a different experience.

Yakiniku (Japanese BBQ) is my favorite. Instead of ordering one large steak, you’ll grill a variety of different cuts right at your table. It’s a fun, interactive meal that lets you compare textures and flavors while cooking each piece exactly how you like it.

If you’re looking for a more luxurious meal, order an A5 wagyu steak or enjoy it at a teppanyaki restaurant, where the chef prepares the beef right in front of you. Since wagyu is incredibly rich, many restaurants serve smaller portions than you’d expect – and trust me, that’s usually enough.

You’ll also find wagyu served more casually as wagyu kushi or grilled wagyu skewers, at food markets and street-food stalls. These are usually made with small cubes of beef grilled quickly and seasoned with salt or sauce. It’s an easy way to sample wagyu without committing to an expensive steak or full yakiniku meal.

15. Kaiseki

Another splurge-worthy meal is Kaiseki – Japan’s traditional dining experience. And you need to try it at least once.

This multi-course meal showcases seasonal Japanese ingredients through a series of small, beautifully presented dishes. Each course may use a different cooking technique, such as grilling, simmering, steaming, or serving ingredients raw.

I had a fabulous kaiseki dinner while staying at a traditional ryokan in Hakone, and it ended up being one of the most memorable meals of my trip! (Read my full review)

For a more affordable option, look for a kaiseki breakfast or lunch. Lunch menus are often significantly cheaper than dinner while still giving you the full multi-course experience.

16. Oden

I’ll be honest: oden is not one of my favorite Japanese dishes. However, it is a classic winter comfort food and is loved by many people in Japan, so I still think it deserves a place on this list.

Oden consists of various ingredients slowly simmered in a light, soy-based dashi broth. Common additions include daikon radish, boiled eggs, tofu, fish cakes, konjac, and potatoes. Because everything cooks together for hours, each ingredient absorbs the flavor of the broth.

The texture and fish-forward flavor of some ingredients may not appeal to everyone, particularly if you are not used to Japanese fish cakes or konjac. However, the daikon and egg are approachable places to start if you want to try it without ordering an entire bowl!

Oden is mainly associated with the colder months. During fall and winter, you’ll find steaming pots of it at restaurants, izakayas, and even convenience stores, where you can select individual ingredients to create your own serving.

17. Umeshu

Everyone has heard of sake, but have you heard of umeshu?

I’m not a big drinker, but I was genuinely shocked by how much I enjoyed it. Often called “plum wine” in English, umeshu is actually a sweet Japanese plum liqueur made by steeping ume fruit in alcohol and sugar. The result is smooth, fruity, and surprisingly easy to drink.

You’ll commonly see it served on the rocks, with soda water, or even mixed into cocktails. If sake feels a little intimidating, umeshu is a great introduction to Japanese alcoholic drinks because it’s much sweeter and less intense.

You’ll find it on the menu at many izakayas, restaurants, and bars throughout Japan.

18. Wagashi and Strawberry Daifuku

Wagashi are traditional Japanese sweets commonly served with tea and often designed around the changing seasons. There are countless varieties, from delicate tea-ceremony sweets to simple mochi filled with sweet bean paste.

My favorites are omogashi, the more substantial sweets served during a traditional tea ceremony and typically paired with thick koicha matcha. These are often intricately shaped to reflect flowers, leaves, and other seasonal themes. They are so beautiful, you might not want to eat them!

One of the most beautiful styles is nerikiri, which is usually made from white bean paste and molded into detailed seasonal designs. I personally prefer the softer flavor of white bean paste over the more traditional red bean filling.

One of the best places to look for daifuku and other wagashi is inside a depachika – the basement food hall of a Japanese department store. You’ll also find excellent sweets inside major train stations. Go toward the end of the day, and you may find them marked down before closing!

Other common types of wagashi include:

• Dorayaki: Two small pancakes filled with sweet red bean paste
• Yokan: A firm jelly-like sweet made with red bean paste and agar
• Monaka: Crisp rice wafers filled with sweet bean paste
• Dango: Chewy rice-flour dumplings served on a skewer
• Manju: Steamed buns filled with red or white bean paste
• Sakura mochi: Pink mochi wrapped in a salted cherry leaf
• Kashiwa mochi: Mochi filled with bean paste and wrapped in an oak leaf

19. Matcha and Hojicha (Desserts & Tea)

Matcha is everywhere! One thing I really appreciate about Japan is how deeply integrated tea culture is into everyday life. Throughout the country, you’ll find incredible tea houses, specialty cafés, and desserts centered around Japanese tea.

Of course, matcha gets most of the attention – and for good reason. Just don’t expect the overly sweet matcha flavor that’s common in America. In Japan, matcha desserts tend to highlight the tea itself, with a richer, slightly bitter flavor.

But don’t let matcha steal all the attention. There are plenty of other Japanese teas worth trying too.

Hojicha has become one of my personal favorites. Unlike matcha, it’s made from roasted green tea leaves, giving it a rich, nutty flavor with notes of caramel and chocolate. It’s fantastic in soft serve, lattes, cakes, and pastries.

For everyday drinking, I also love sencha, Japan’s most common green tea. It’s fresh, grassy, and much lighter than matcha, making it the perfect tea to sip with a meal or while relaxing in a café.

If you’re a tea lover, I highly recommend visiting Uji, just outside Kyoto. It’s one of Japan’s most famous tea-producing regions and one of the best places to experience its tea culture firsthand.

Matcha may be the star, but don’t leave Japan without trying hojicha too – you might end up liking it even more.

I love agricultural tourism, and tea culture is also one of the most interesting differences between countries. It’s interesting to compare how tea has shaped the Asian world, particularly Japan and Taiwan. I compare the two more closely in my Japan vs. Taiwan guide.

20. Milk Soft Serve

Japan does soft serve ice cream incredibly well, but if you only try one, make it Cremia.

I’m literally obsessed with it. Cremia is a premium milk soft serve made with fresh Hokkaido cream, giving it an intensely milky flavor and an unbelievably silky texture. Instead of a regular waffle cone, it’s served in a delicate langue de chat cookie cone that’s buttery, crisp, and honestly just as good as the ice cream itself.

Viral Japanese Foods: Are they Worth Trying?

Not every famous food in Japan is a centuries-old tradition. Some have exploded on social media, while others are everyday convenience store staples that visitors rave about. Here’s my honest take after trying them.

7-Eleven Egg Sando

Soft milk bread filled with a creamy egg salad.

Verdict: Although it’s “just” a convenience store sandwich, it’s absolutely delicious and completely lives up to the hype. I found myself grabbing these for breakfast more than once.

Famichiki

FamilyMart’s famous fried chicken.

Verdict: Cheap, crispy, and surprisingly good. I wouldn’t make a special trip just to get one, but if you’re walking past a FamilyMart, it’s a fun snack that’s worth trying.

Soufflé Pancakes

Tall, airy pancakes that became famous on social media.

Verdict: They certainly look impressive, but I found them a little underwhelming. They’re much more photogenic than they are flavorful.

Fruit Sando

Fluffy milk bread filled with whipped cream and perfectly ripe fruit.

Verdict: Surprisingly delicious! It sounds like an odd combination, but it works incredibly well. I highly recommend picking one up from a bakery or department store food hall.

10-Yen Cheese Coin

A coin-shaped pastry filled with stretchy melted cheese.

Verdict: Mostly worth it for the photo. It’s fun to try once, but I’d skip it if the line is long.

Torched Wagyu Sushi

Wagyu served over sushi rice and lightly torched.

Verdict: It’s definitely tasty, but I’d rather spend my money on excellent sushi or a proper yakiniku meal where the quality of the beef really shines.

Mont Blanc

A beautiful dessert made with chestnut cream piped over cake or meringue.

Verdict: Although it’s visually stunning, it wasn’t my favorite. I expected something creamier and sweeter, but instead found it fairly dry with a much stronger nutty chestnut flavor than I was anticipating.

The Best Ways to Experience Japanese Food

Some of my favorite food memories in Japan weren’t tied to one specific dish – they were the experiences surrounding them, and Japan is full of wonderful food experiences.

If you’re planning your trip, I’d recommend mixing a few of these into your itinerary.

• Sit at a sushi counter and watch the chef prepare each piece right in front of you!
• Spend an evening at an izakaya, ordering yakitori, grilled dishes, fried favorites, and small plates to share. It’s one of the best ways to experience Japanese nightlife and dining culture.
• Try a traditional teishoku lunch for a glimpse into everyday Japanese dining. These set meals typically include a main dish, rice, miso soup, pickles, and a few small sides.
• Book an omakase meal. Leave the decisions to the chef and enjoy a meal built around the freshest seasonal ingredients.
• Stay at a ryokan and enjoy a seasonal kaiseki dinner followed by a traditional Japanese breakfast. It was one of the most memorable dining experiences of my entire trip.
• Browse a depachika and build your own gourmet picnic!
• Pick up an ekiben (bento box) before riding the Shinkansen.
• Explore a Japanese konbini (convenience store).
• Wander through markets like Nishiki Market in Kyoto or Kuromon Market in Osaka, tasting regional specialties as you go.
• Don’t overlook local bakeries and remember to try the kare pan!

You don’t need to do every one of these to have an incredible food trip.

In fact, I think the best balance is combining a few memorable dining experiences – like kaiseki or omakase – with everyday favorites such as convenience store breakfasts, market snacks, bakery stops, and train station bentos.

Most importantly, let your trip guide you. You don’t need the hottest reservation or to spend hours waiting in viral lines to eat well in Japan. Some of my favorite meals came from tiny neighborhood restaurants, department store food halls, bakeries I stumbled across by chance, and convenience stores between sightseeing stops.

Japan is one of those rare places where incredible food is around every corner – so trust your instincts, follow your cravings, and enjoy every bite. Stay curious, be willing to try something you’ve never heard of, and don’t be afraid to wander into the restaurant that simply smells amazing. Some of your best food memories will probably be the ones you never planned for.

FAQ About must-try foods in Japan

What food is Japan most famous for?

Japan is most famous for sushi, ramen, and tempura, but the country’s food scene runs far deeper. Regional specialties like Osaka’s takoyaki, Hiroshima’s okonomiyaki, and Hokkaido’s fresh seafood are just as iconic! Wagyu beef and multi-course kaiseki also define Japanese cuisine on the world stage.

What should I eat first in Japan?

Start with sushi at a standing counter or conveyor-belt spot – it’s the easiest way to taste how different Japanese sushi is from what you’ll find at home. A bowl of ramen and a stop at a konbini for an egg sando or fresh onigiri are close runners-up for your first day.

Is Japanese food expensive?

Not necessarily. Japan is one of the best value food destinations in the world. You can eat incredibly well for under $15 USD at a ramen shop, convenience store, or bakery. Splurges like A5 wagyu, kaiseki, or omakase sushi cost more, but everyday meals are surprisingly affordable.

What’s the best food in Tokyo?

Tokyo excels at almost every style, but sushi, ramen, and yakitori stand out. For sushi, visit Toyosu Market. For yakitori and izakaya nightlife, head to Omoide Yokocho in Shinjuku. Don’t skip depachika food halls in department stores for gourmet takeaway and dessert.