Wondering what to eat in Japan? In between the stunning scenery, discover essential foods to try, from sushi and ramen to okonomiyaki, tempura and more.

Japan is a country where the modern and traditional exist side by side, offering travellers a unique blend of experiences. From the neon-lit streets of Tokyo to the quiet temples of Kyoto, the country is rich in culture, history, and striking landscapes.

For first-time visitors, popular activities include visiting ancient shrines like Fushimi Inari Taisha, seeing the cherry blossoms in spring, exploring the historic castles of Himeji or Matsumoto, and riding the high-speed Shinkansen bullet train between cities.

Beyond its sights and scenery, Japan is also a deeply rewarding destination for food lovers. Each region has its local specialities, from fresh seafood in Hokkaido to street food in Osaka. It might be a quick meal at a standing soba bar or a meticulously prepared tasting menu, but food in Japan reflects the country’s attention to detail, seasonal awareness, and strong cultural identity - and something all first-time visitors should embrace.

What is the most popular thing to eat in Japan?

Sushi is one of Japan’s most iconic and widely enjoyed dishes, both within the country and around the world. Its popularity stems from a combination of simplicity, precision, and cultural significance. At its core, sushi is made from vinegared rice paired with ingredients such as raw or cooked seafood, vegetables, or egg.

Fundamentally, sushi is incredibly versatile, which contributes to its widespread appeal. From conveyor-belt sushi (kaitenzushi) shops and convenience store rolls to elegant omakase experiences in high-end restaurants, there’s a version of sushi for every budget and occasion. Regionally, styles differ - Osaka is known for pressed sushi (oshizushi), while Tokyo is famous for its hand-formed nigiri.

However, the true appeal lies in the attention to detail - each piece is carefully crafted, often by chefs who have trained for years to perfect their technique. The result is a dish that highlights freshness, balance, and seasonality, making it one of the true essential foods to try in Japan. Put simply, it will generally taste ten times better than anything we can find at home.

When it comes to what foods to try in Japan, sushi tops the list for its delicate flavours, seasonal freshness, and deep connection to Japanese culinary tradition.

What are some other essential foods to try in Japan?

The ideal Japan itinerary should include time for a culinary adventure. Japanese cuisine ranges from quick, affordable street food like takoyaki (octopus balls) and yakitori (grilled chicken skewers), to refined multi-course meals like kaiseki that highlight regional produce and traditional techniques.

While Japan may not have the same volume of permanent street food vendors as some Southeast Asian countries, street food thrives at festivals (matsuri), night markets, temple fairs, and in busy urban areas. Temporary stalls known as yatai serve everything from savoury snacks to sweet treats, offering a casual and social way to enjoy local flavours.

There is also no shortage of themed cafes and refined multi-course meals like kaiseki that highlight regional produce and traditional techniques, but these can at times feel overwhelming if it’s your first time in Japan. To give you a baseline on what to eat in Japan, these are a few of the staples to help you on your culinary treasure hunt.

Ramen

Steaming bowls of broth, chewy noodles, and a variety of toppings make ramen one of Japan’s most comforting and flavourful dishes. Broths range from light soy-based to rich pork tonkotsu, and toppings like chashu pork, marinated eggs, and nori add texture and depth. Each region puts its own twist on the dish, making ramen a diverse and endlessly customisable meal.

Okonomiyaki

Often described as a savoury pancake, this dish is cooked on a hotplate and made with shredded cabbage, flour, egg, and a mix of ingredients such as seafood or pork. It's topped with mayonnaise, seaweed flakes and dancing bonito shavings. Okonomiyaki is especially beloved in Osaka and Hiroshima, where local variations offer unique takes on this hearty street food.

Tempura

Light and crisp, this deep-fried dish showcases vegetables, prawns, and seafood coated in a delicate batter. Unlike heavier fried foods, tempura is known for its airy texture and subtle flavour. Commonly served with a soy-based dipping sauce and grated daikon, it’s a favourite at both casual eateries and refined tempura restaurants across Japan and goes well with most local dishes.

Karaage

Although popular across the pond in South Korea, Japanese-style fried chicken is marinated in a mix of soy sauce, garlic, and ginger before being coated in potato starch and fried to perfection. The result is tender meat with a crispy outer layer. Served with a wedge of lemon or a side of Japanese mayonnaise, karaage is a staple in bento boxes, izakayas, and family kitchens across Japan.

Tonkatsu

A crunchy, golden pork cutlet is the star of this comforting dish. Breaded with panko and deep-fried, it’s sliced and served with shredded cabbage, rice, and a tangy tonkatsu sauce, occasionally served as a curry. Though simple, the combination of textures and flavours makes it a beloved everyday meal that’s hearty, satisfying, and widely available across the country.

Onigiri

Rice balls wrapped in nori (a type of edible seaweed often used for sushi) and filled with ingredients like pickled plum, grilled salmon, or tuna mayo are a convenient, flavourful snack found everywhere from train stations to supermarkets. Despite their simplicity, onigiri offer a perfect balance of texture, seasoning, and comfort, making them a go-to food for locals and travellers alike.

Yakisoba

Born in the 1930s as a form of street food in Japan, his stir-fried noodle dish is a staple at festivals and street food markets. Wheat noodles are cooked with cabbage, pork, and vegetables, then tossed in a sweet yet savoury sauce and topped with seaweed flakes and pickled ginger. It’s quick, filling, and packed with flavour, often enjoyed from a hotplate straight to the plate.

Mochi

Soft and chewy, this traditional rice cake is made from glutinous rice pounded into a smooth dough as a sweet dessert. Often filled with red bean paste or dusted with soybean flour, mochi is eaten year-round but especially during the Japanese New Year and other festivals. It comes in many forms - fresh, grilled, or frozen - and offers a unique texture and subtle sweetness.

Japan's food culture is deeply rooted in seasonality, balance, and presentation, with an emphasis on fresh ingredients and respectful dining practices, and is an adventure in itself for first-time visitors.

Which two foods are served with every meal in Japan?

In traditional Japanese cuisine, rice is considered the cornerstone of nearly every meal. Steamed and served plain, it acts as a neutral base that complements the flavours of accompanying dishes. More than just a staple, rice holds cultural significance in Japan and is seen as a symbol of nourishment and simplicity. It's rarely flavoured or altered, allowing the main dishes to stand out while providing balance to the overall meal.

Alongside rice, miso soup is another essential component of daily dining in Japan. Made from fermented soybean paste (miso) and dashi broth, it is typically served hot and includes ingredients such as tofu, seaweed, green onions, and seasonal vegetables. Miso soup is not only valued for its comforting flavour but also for its role in aiding digestion and warming the body, especially during colder months.

These two elements - rice and miso soup - form the foundation of the traditional Japanese meal format known as ichiju-sansai, which translates to "one soup, three sides." This approach to dining focuses on variety, balance, and seasonal ingredients, reflecting Japan’s culinary philosophy of harmony and simplicity. If you’re ever in doubt about what to eat in Japan, rice and miso soup are reliable, constant companions at the Japanese table.

What is considered rude when eating in Japan?

In Japan, dining etiquette is closely tied to respect and cultural tradition, and certain behaviours at the table can be considered rude. One of the most important taboos is sticking your chopsticks upright into a bowl of rice. This mirrors a ritual performed at funerals and is strongly associated with death.

Similarly, passing food from one pair of chopsticks to another should be avoided, as this also resembles a funerary practice involving cremated bones. Both actions are deeply inappropriate in a dining context.

Other common mistakes include using chopsticks to point, wave, or gesture, which is seen as impolite. Eating while walking is generally discouraged, especially in traditional or rural areas, where it’s viewed as disrespectful or inconsiderate to others.

While slurping noodles is acceptable - and even encouraged to show appreciation - making loud noises when eating other types of food is frowned upon. Lastly, skipping simple phrases like itadakimasu before a meal and gochisousama deshita after is considered poor manners, as these expressions convey gratitude.

Observing these small but meaningful customs shows respect for local culture and helps create a more positive dining experience. Locals are quite forgiving to foreign tourists, but a little awareness will go a long way towards enhancing your experience when sourcing foods to try in Japan.

Japan’s food culture values freshness, balance, and presentation, and at restaurants, themed cafes and even at street food stalls, proper dining etiquette is still considered important.

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On the hunt for the perfect Japan itinerary with plenty of opportunities to try local foods and more? Established in 2017, Remarkable East specialises in small group touring in Asia. With a focus on offbeat itineraries designed for curious travellers, get in touch with us today to uncover more of Japan and beyond.

What To Eat In Japan On Your First Visit