If you’re looking for Japanese food recommendations, you’ve come to the right place. Read on to discover the cultural delights of each region in Japan, and carve out your personal menu for your visit!
Ramen
Ramen shops are amongst the most popular food options in most cities throughout Japan. However, what many people aren’t aware of are the many different types of ramen that exist and the differences among them. Lucky for you, they’re here to help. They will be detailing the differences between different types of ramen while also providing city recommendations (if you’re traveling for food). Get your bellies ready, and let’s dive in!
Miso Ramen
This version of ramen is typically made with a combination of miso paste and chicken or pork broth, which gives it a rich and savory flavor. The broth is then combined with chewy noodles and topped with a variety of ingredients such as sliced pork, bean sprouts, and green onions. Miso ramen is known for its unique flavor, which comes from the fermented soybean paste used to make the broth. The paste gives the broth a slightly sweet and salty taste, with a deep umami flavor that is irresistible. In fact, one of their top two bowls of ramen they’ve ever had falls under this category. Spoiler alert, you can see the exact one on their home page! Whether you’re a ramen aficionado or just looking to try something new, it’s hard to go wrong with miso.
Tsukemen Ramen
In their opinion, this type of ramen doesn’t get nearly enough attention and they found it some of the most addictive. Unlike traditional ramen, tsukemen features noodles that are served separately from the broth. The noodles are typically thicker and chewier than those used in other types of ramen, and they are served cold or at room temperature. Additionally, the broth is noticeably thicker and richer than other types of ramen, which pairs well with the noodles. To eat tsukemen, you take a few noodles and dip them into the broth before eating them. This allows you to control the amount of broth you eat with each bite, and it also helps to prevent the noodles from becoming too soft. If you’re a fan of ramen, tsukemen is definitely a dish worth trying, as its unique texture and flavor will leave a lasting impression.
“Sapporo Black” Ramen
This one was so intriguing that it deserves its own section. After seeing pictures of the elusive jet-black ramen on tabelog, they had to try. Unlike other ramen types on this list, this ramen can only be found at one restaurant: Isono Kauzo in Sapporo. More interesting, you can rejoice if you’re a night owl as this 6-seated restaurant is only open between 10 PM and 6 AM. The ramen is given its signature jet-black color through the use of shoyu, which is similar to soy sauce but uses fermented soybeans rather than both wheat and soybeans together. Despite selling three other types of ramen, it’s pretty much implied that you will be getting the “Sapporo Black”. They even poke fun at themselves on the menu for this, and if you aren’t comfortable with Japanese, the owner will do little more than confirm you want the black one! On top of the ramen being unlike anything you’ve tried, the owner is extremely friendly and hospitable. If you’re serious about getting a bowl without a long wait, they would recommend getting there 15-20 minutes before they open. They were the first in line and by the time they came out, the line had extended beyond the corner. They walked past the shop three times before finding it so make sure you’re keeping a lookout!
Other Variations
They’re sure that the staples above are more than enough to satisfy your ramen craving, but don’t shy away from all the other niche ramen that doesn’t fit into a single category. For example, they tried an unconventional version of tsukemen which drew inspiration from dan dan mien, a traditional Sichuan dish. Another example is the ramen they had at Kamukura in Tokyo Station. This ramen used a French consommé style broth and toppings like marinated chives and Chinese cabbage. Lastly, they were able to have a variation of miso ramen common at many Hokkaido shops, which includes butter and corn.
Sushi
The price and availability of sushi in Japan is simply unparalleled. However, don’t expect to find any California rolls on the menu! Rolls in general are pretty rare at Japanese sushi joints (at least the firecracker, dragon, and baked scallop rolls that Americans are used to). Expect the more typical fish on rice nigiri with a dollop of wasabi to hold the two together. The rolls that exist are often crafted with ingredients that have trouble holding their shape atop a mound of rice – for example: crab innards, natto, and uni. The popular revolving sushi chain Kura is a cheap and easy way to try sushi in virtually any large Japanese city. For night owls and early risers, Sushizanmai is another popular sushi chain that is open 24 hours with affordable prices. If you’re looking for a particularly memorable experience, there are countless omakase restaurants available for reservation, but be sure to arrive on time! For first-time sushi eaters, I recommend starting with the basics: salmon and tuna. If you’ve never tried raw fish before, it’s quite possible that those two could be enough for you to call it quits!
Soup Curry
Soup curry is a Japanese dish that is not as commonly known by Americans. Originating in Sapporo, Hokkaido (Japan’s North Island), soup curry is exactly what it sounds like- a piping hot bowl of light curry broth that will warm you from the inside out. Considering the average temperature of Sapporo during the winter hovers at 32°F (0°C), the warmth is much needed! In contrast to the typical curry that is found on the main island, soup curry has a much thinner consistency. At many restaurants, the soup is accompanied by a succulent quarter chicken and flash-fried vegetables. You are typically able to customize the spice level of your soup on a scale of 1-10 (similar to your local Thai restaurant). Additionally, the dish is often served with rice to ensure there is a mix of textures in each bite. If you are lucky enough to make it to Hokkaido to try some soup curry, they highly recommend adding cheese to the broth!
Udon
If you’re noodle-crazed like them, you’ll definitely want to try some noodles other than ramen. While ramen noodles are thinner and springier, udon noodles are thicker and chewier. Additionally, if you’re looking for a slightly lighter dish, udon may be the choice for you! Unlike ramen, udon is served with a lighter broth made from fish or soy sauce and uses more delicate toppings like green onions. If you’re traveling in the summer, you can even go for a refreshing cold version with a dipping sauce. With its versatility and scrumptious taste, udon is a sure-fire winner and they can see why udon is eaten as a quick bite for so many people. in Japan. Make sure you get a side of tempura since most udon shops serve it as a side!
Soba
While ramen and udon are typically made with just wheat flour, soba incorporates buckwheat flour which gives it a signature brownish-grey color. These noodles have a slightly nutty flavor and a firm, slightly chewy texture that sets them apart from other types of noodles. Soba can be served hot in a soup or cold with a dipping sauce, and it’s often topped with ingredients like sliced green onions, tempura, or grated daikon radish. They’d recommend trying it cold, however, as it offers a truly unique presentation with the noodles served chilled on a slotted tray. Whether you enjoy it as a light and refreshing summer dish or a warm and comforting winter meal, soba is a versatile and delicious addition to any Japanese cuisine repertoire.
Katsu
After a long and chaotic two days of travel, they were ready for a hearty meal. Luckily for them, their train from Narita airport to their hotel stopped right through Toyko station, which is home to more than 100 restaurants, cafes, and food stands. After perusing all of the options, they eventually settled on katsu, a popular Japanese comfort food. Katsu consists of breaded and deep-fried cutlets of meat, usually pork (tonkatsu) and less commonly chicken (tori katsu). The cutlet is coated with panko breadcrumbs and is typically served with a very unique sweet and savory sauce. Oftentimes, there is an option for the katsu to be served alongside rice and a Japanese curry sauce, which is their favorite variation of this dish. They hope you it as much as they did!
Omurice
Unlike many of the other dishes on this list, omurice is a fairly new invention. Developed at the turn of the 20th century by a restaurant in Tokyo’s Ginza district, this highly customizable dish combines a Western-style omelet with Japanese-style fried rice. It typically consists of ketchup fried rice that is wrapped in a thin layer of fluffy, seasoned egg omelet. The rice is often mixed with ingredients such as chicken, onions, and green peas, and is flavored with ketchup and other seasonings. The world is truly your oyster when it comes to omurice so feel free to let your creativity come out. Some people even add hot dogs and spam! We’d personally recommend adding demi-glace sauce over yours to give it a great burst of flavor. The popular Pomme no Ki chain is great, but you can find lots of other alternatives around Japan.
Fresh Seafood
Sushi in Japan is a must-try but don’t let it distract you from all of the other incredible seafood offerings! Being an island nation surrounded by the Pacific Ocean and the Sea of Japan gives it an incredible variety of dishes. You can rest assured that your seafood experience in the tropical, Southernmost part of Japan (Okinawa) will be completely different from that in the much colder northern island of Hokkaido.
Throughout Japan, there are countless seafood markets and restaurants selling everything from scallops cooked in their shell to fugu (pufferfish). Her personal favorite is toro though (fatty tuna). If you discover that raw fish isn’t your thing, it might be worth giving unagi (eel) a try instead, which is his personal favorite! It resembles typical meat far more than raw fish and is typically served seared or cooked through.
Wagyu Beef
If you’ve ever heard of Wagyu beef, there is a good reason why. This luxurious and highly coveted beef is like no other, with its beautiful marbling, tender texture, and incredible flavor that melts in your mouth. And when they say marbling, they mean it. If you’re lucky enough to get your hands on some Wagyu beef, it’s best to keep it simple when cooking it, as the meat speaks for itself. A little salt and pepper are all it needs before hitting the grill or pan, allowing the meat to shine in all its glory. Don’t expect your typical 8-12 oz steak though at a Wagyu experience. It is usually served in small portions due to how rich and fatty it is. At the restaurant they went to in Tokyo, it was served sukiyaki style, where a raw egg was mixed with a sweet sauce for dipping!
Street Food
Japan’s street food scene is a vibrant and exciting mix of traditional and modern flavors, and there’s no better way to experience it than by wandering through the bustling streets and sampling from the dozens, if not hundreds of vendors. They tried all of these options during their trip, but this still barely touches the surface of the street food that Japan has to offer! There is no single identity to this type of food, and they were surprised by just how much variety there is depending on the region you’re visiting. If you have a chance to visit, they think you’ll be surprised by the level of competition, and how this drives great quality at reasonable prices.
Okonomiyaki
A highly popular dish with Hiroshima and Osaka locals, Okonomiyaki literally translates to “grilled as you like it,” reflecting the customizable nature of the dish. Okonomiyaki is typically made with a batter of flour, water, and eggs, along with a variety of ingredients such as shredded cabbage, sliced meats, seafood, and vegetables. The ingredients are mixed together and then grilled on a hot plate, with additional toppings such as mayo, bonito flakes, and Worcestershire sauce added to taste. It teeters between a snack and a meal but is hearty and comforting either way. While the one they had at the Michelin guide Mizuno in Osaka mixes the ingredients together before grilling, restaurants in Hiroshima typically take a different approach where ingredients are individually layered before grilling.
Takoyaki
Takoyaki is a popular Japanese street food that has gained a cult following around the world. These bite-sized balls are made from a batter of flour, eggs, and dashi (a type of fish stock), and are filled with small pieces of octopus, pickled ginger, and green onion. They are cooked in a special takoyaki pan with half-spherical molds, which are rotated as the batter cooks to give the balls their signature shape. Once fully cooked, takoyaki is typically drizzled with a savory-sweet sauce and mayonnaise, and is topped with dried bonito flakes and green onion. The result is a hot, crispy exterior that gives way to a soft, gooey center filled with the delicious flavors of octopus and other savory ingredients. Whether you’re in Japan or trying it for the first time in your own country, takoyaki is a must-try street food that’s sure to leave you craving more.
Onigiri
Also known as “rice balls,” onigiri is made by shaping cooked white rice into a triangular or cylindrical shape and is typically filled with a savory or salty ingredient such as pickled plum, tuna, or salted salmon. They are often wrapped in nori seaweed to help keep the rice together, which makes it a versatile and convenient snack that can be eaten on the go. They found this particularly great for day trips and hikes and even bought a few for late-night hotel snacks. You can find these at pretty much any convenience store you go to, but the best ones they found were from an incredible shop called Onigiriya Marutoyo in the Tsukiji outer market. Make sure to get there early though, otherwise, they may sell out of the freshly made triangles of goodness.
Taiyaki
The origin of taiyaki is not entirely clear, but it is believed to have originated in the Meiji era (1868-1912) in Tokyo, Japan. Fittingly, the name directly translates to “baked seabream,” which reflects the traditional shape of the snack. At that time, there was a popular street vendor who sold a fish-shaped pastry filled with a sweet paste made from soybeans. Despite this old origin, these fish-shaped desserts seem to start blowing up in popularity just recently. Tayaki is made by pouring a sweet batter of flour, sugar, and eggs into a fish-shaped mold and then adding a filling of sweetened red bean paste, custard, or chocolate. The mold is then closed and cooked on a hot grill until the batter becomes crispy and golden brown. While there are lots of fillings, they recommend going with the traditional red bean if you have to choose.
Mochi
This traditional Japanese sweet is made from glutinous rice that has been pounded into a sticky, chewy dough. Mochi has been enjoyed in Japan for centuries and is often eaten during special occasions such as New Year’s celebrations, weddings, and other festive events. It is typically served in small, bite-sized pieces that can be enjoyed on their own or used as an ingredient in other dishes such as ice cream, soup, or sweets. Mochi can be filled with a variety of sweet or savory fillings, such as sweetened red bean paste, fresh fruit, or savory pickled vegetables. Mochi has a unique texture that is soft and chewy, and it is often eaten by biting into it with your teeth. While it is a beloved treat in Japan, mochi has gained popularity around the world and can now be found in specialty shops and restaurants in many countries. Their favorite version is called Ichigo Daifuku, which is a popular spring dessert of mochi stuffed with fresh strawberry and sweet red bean.
Kaarage / Fried Chicken
If you like Taiwanese popcorn chicken or American fried chicken, this will probably be right up your alley. Kaarage consists of bite-sized pieces of marinated meat, typically chicken, that is coated in seasoned flour and then deep-fried to golden-brown crispiness. The word “karaage” actually means “empty fry,” and refers to the absence of a heavy batter or coating. The result is a light, crispy texture that perfectly complements the tender and juicy chicken inside. You can eat it alongside a variety of dipping sauces such as soy sauce, sweet chili, or mayonnaise. While kaarage is delicious, the HUGE fried chicken cutlet they had in the Nishiki market took first place for chicken. They aren’t sure if it has a name, but they hope you can find it too if you visit. It appeared to be fried in peanut oil and had a lighter and more bubbly coating. On the outside appeared to be some form of powdered sugar combined with roasted garlic and green onion that created a truly unique flavor.
Fried Cheese Yen Coin
This one is much more highly specialized and quite frankly, a little bit of a gimmick. With that said, it still tastes great and is a fun treat for someone who wants a photogenic snack. The dessert is made by pouring a sweet pancake-like batter into a 10 yen coin mold. Before being closed, a big chunk of mozzarella is placed in the center. The result is a photogenic, golden brown yen coin that creates huge cheese pulls. They’re somewhat difficult to find but the vendor they went to was in the Dotonbori region of Osaka in a Don Quijote superstore. If they weren’t already in the region, however, they probably wouldn’t have sought it out.
Yakitori
This dish can’t be traced to one specific region of Japan, which makes sense given its simplicity. The word “yakitori” literally means “grilled chicken,” and it is made by marinating bite-sized pieces of chicken in a soy sauce and mirin mixture before skewering and grilling them over hot coals. Yakitori can be made with any part of the chicken, from the breast to the liver, and it is often served with a variety of seasonings such as salt, pepper, and garlic. While yakitori specifically refers to chicken, kushiyaki is the broader term that refers to any type of grilled and skewered food. If you have a chance, they’d absolutely recommend trying skewered lamb and scallops as well.
Tanghulu (Candied Strawberries)
Funny enough, this sweet treat isn’t even from Japan! In fact, they actually thought to look for it because her mom is from Taiwan and remembers having it growing up. Like most other foods though, Tanghulu has crossed cultures and is now a popular treat in Japan. This traditional Chinese snack consists of skewered fruits, typically hawthorn berries, that are coated in a hard candy shell. While hawthorn berries are the most common fruit used for tanghulu in China, the versions they found all used strawberries or grapes. The crunchy exterior mixed with the soft and juicy strawberry is a great treat that you won’t want to miss!
Crepes
While crepes may not be the first food that comes to mind when thinking about Japanese cuisine, they are a popular street food in many Japanese cities, especially in Tokyo’s Harajuku district. Japanese crepes are a unique twist on the classic French dessert, often filled with a variety of sweet and savory ingredients such as whipped cream, fruits, chocolate, and even savory fillings like cheese and ham. The crepes are made thin and crispy and are often rolled up into a cone shape, making them a perfect snack for eating on the go. While many creperies offer traditional French flavors, such as Nutella or caramel, Japanese crepes can also come with distinctly Japanese ingredients such as green tea ice cream or red bean paste. If you’re traveling to Japan, be sure to try a Japanese-style crepe and enjoy a delicious twist on a classic dessert.
Sweet Potatoes
Hokkaido sweet potatoes are a popular ingredient in Japanese street food, and one of the best ways to enjoy them is simply roasted over an open flame. In Sapporo, the capital city of Hokkaido, roasted sweet potato vendors can be found on many street corners during the colder months. These vendors roast the sweet potatoes on an open fire until they are caramelized on the outside and soft and tender on the inside. The sweet aroma of roasting sweet potatoes fills the air, inviting passersby to stop and enjoy a warm and nutritious snack. The vendors often wrap the roasted sweet potatoes in paper and hand them over to customers, who can enjoy the sweet and savory flavors of the potato as they walk around the city. For visitors to Sapporo, trying a roasted Hokkaido sweet potato from a street vendor is a must-do experience, offering a taste of Hokkaido’s famous produce and a cozy snack during the colder months.
Convenience Store Snacks
Japan is known for its delicious cuisine, from fresh sushi to steaming bowls of ramen. But one aspect of Japanese food that often goes overlooked is the wide variety of delicious snacks that can be found in convenience stores and vending machines. Whether you’re in Tokyo, Kyoto, or any other part of Japan, you’re never far from a “konbini,” the Japanese word for convenience stores. These stores offer a plethora of snack options and are commonly utilized by locals who need a quick bite or break from cooking. In this section, we’ll explore some of their favorite items that they got from shops like 7/11 and Lawson. If you’re skeptical of convenience store food now, they totally understand. But they don’t think you will be after visiting Japan!
Canned and Bottled Drinks
Japanese convenience stores and vending machines are known for their wide selection of canned and bottled drinks that range from traditional to unique and sometimes strange flavors. Some popular Japanese drinks include green tea, black tea, barley tea, coffee, and a variety of fruit-flavored sodas such as Ramune and Calpis. There are also a variety of unique and interesting drinks that can only be found in Japan, like hot canned coffee or seasonal flavors like sakura-flavored soda during the cherry blossom season. Another popular drink is Pocari Sweat, a sports drink that is perfect for rehydration during the hot summer months. Luckily for you, even the vending machines have separate temperature-controlled compartments so you can decide whether you want a hot or cold drink! You’ll find them in the obvious places like train stations, but they were surprised at just how widespread they are and even found them at the top of scenic hikes.
Ice Cream
Ice cream is another popular treat that can be found in Japanese convenience stores and vending machines. Japan has a wide variety of unique and interesting flavors that are worth trying. Some popular Japanese ice cream flavors include matcha (green tea), black sesame, sweet potato, and red bean. In addition to these traditional flavors, there are also some unique varieties like wasabi, soy sauce, and even seaweed. Japanese convenience stores and vending machines also offer a wide variety of frozen desserts, including mochi ice cream and ice cream sandwiches. While they only tried a few, they have to recommend trying a big thunder bar!
Sandwiches
Unlike the sad and questionably fresh sandwiches you’ll find at convenience stores or gas stations in the U.S., Japanese convenience stores offer a variety of fresh, prepackaged sandwiches with unique fillings and toppings. Some of the most popular types of Japanese convenience store sandwiches include egg salad, katsu (fried pork cutlet), and shrimp tempura. There are also vegetarian and vegan options like cucumber and tomato sandwiches. In addition to the variety of fillings, the bread used for these sandwiches is often soft and fluffy, making them a satisfying and delicious snack. One funny thing they noticed is that most sandwiches have the crusts cut off, which could be perfect for the five of you out there who already do this to your sandwiches.
Pizza Buns
Buns are another popular snack item that can be found in Japanese convenience stores, and come in a wide variety of flavors and fillings. One of the most popular types of buns is the pizza bun, which has a soft and fluffy bun filled with tomato sauce, cheese, and toppings such as ham, pepperoni, and vegetables. In addition to pizza buns, there are many other variations, including sweet buns filled with cream, red bean paste, or chocolate. Some stores even have seasonal flavors, like pumpkin buns in the fall and strawberry buns in the spring. These are great snacks for people who want something quick and easy to eat, and the variety means that there is something for everyone!
Other
Souffle Pancakes
Initially, they thought that these would be probably pretty similar to American pancakes. Oh boy, were they wrong. Made using a unique cooking technique that involves whisking the egg whites separately and then gently folding them into the batter, the pancakes have a cloud-like texture that is soft, airy, and melts in your mouth. There’s no defacto standard for toppings so once again, you can really customize these as much as you want. They visited A Happy Pancake in Shibuya and would highly recommend the pancakes served with milk tea sauce and homemade granola! You really can’t go wrong with the classic version either.
Candy
For some reason, it seems that Japanese candy has a stronghold on the world. In fact, they’re willing to bet that at some point you’ve seen crazy kit kat flavors on Instagram and felt at least some sort of jealousy. For a nation that is so healthy, they’re somehow one of the best at making sweets! While you can really visit any convenience store for these treats, they found the best selection at Don Quijote stores. They highly recommend trying kit kats, but not just the version you’ve had before on Halloween. The matcha and strawberry versions were excellent, and this is only the tip of the iceberg. They’re always coming out with new ones, with apparently more than 300 types since they started selling in 2000. They also recommend grabbing a pack of big thunder bars. Ultimately though, their favorite candy was a Hokkaido exclusive pack of Yubari melon pocky.
Jingisukan (“Ghenghis Khan”)
Jingisukan, also known as Genghis Khan, is a beloved dish in Hokkaido, Japan which consists of grilled lamb cooked on a dome-shaped hot plate. Raw vegetables are placed around the edge, which absorb the juices of the meat cooking on top. Especially popular in Sapporo, they waited in the bitter cold for over an hour to try it at a popular restaurant. Despite the long wait, the dish was worth it, with its smoky and savory flavor and tender meat. Now to the question you’re probably wondering: why is it called it’s called Ghengis Khan”. While it is not entirely clear why the dish was named after Genghis Khan, one theory is that it was inspired by the Mongolian soldiers who were stationed in Hokkaido during the war. Another theory is that the dish was named after Genghis Khan because of his legendary appetite for meat, particularly lamb.
Baumkuchen
Baumkuchen, also known as “tree cake,” is a popular pastry in Japan that originated in Germany. The cake is made by layering thin sheets of cake batter on a rotating spit, which is then slowly baked and caramelized to create a beautiful ring-shaped cake with a tree-like pattern. Baumkuchen was first introduced in Hiroshima in 1919 by a German prisoner of war named Karl Juchheim and in 1920, he was part of the 170 out of 5,000 released prisoners who remained in Japan. While he experienced bad luck with his business until his death in 1945, his former employees established the Juchheim group three years later to carry on his tradition. Today, the cake is one of the most popular treats in Japan and is served during special occasions such as weddings and holidays. Jucheheim remains the most well-known brand in all of Japan and represents a fascinating crossroads of cultures.
