Few places on Earth live to eat to quite the extent that Japan does. Japanese food culture is hyper-regional and driven by some of the finest fresh ingredients anywhere. There’s everything from prized Wagyu beef to Kurobuta pork to unreal tuna.
Arguably the best seafood passes through Toyosu Market every day and most of it winds up in local restaurants. There’s a good reason why Tokyo has more Michelin-starred restaurants than any other city in the world. Yet you don’t have to spring for a tasting menu to eat very well. The sashimi at a humble local izakaya may still be sensational.
Stellar ingredients are only one part of why the food culture in Japan is so special. Another factor is that chefs tend to spend years specializing in one discipline. If you’re sitting down to omakase, chances are the chef behind the counter has spent more than a decade slicing fish.
It also helps that Japanese diners tend to have incredibly high standards. Debating the merits of one ramen shop versus another is practically a national sport. Here are a few types of dining establishments and dishes to check out during your time in Japan.
Izakayas
Izakaya in Japan
Officially, the term izakaya refers to an informal drinking den that also serves food. The concept came about centuries ago, when sake shops began allowing customers to drink their wares. It wasn’t long before enterprising merchants realized people drank more if there was also food.
Yet in Japan, the term “izakaya” can be applied to a broad spectrum of eating establishments. The most bare-bones of these are essentially pubs, with perhaps a few modest offerings of karaage, which is fried chicken, or pickles. More elaborate iterations are full-fledged restaurants, perhaps with extensive menus of sashimi and small plates.
“Neo-izakayas,” as they’re sometimes known, include quite high-end, contemporary versions of the concept. Booze is non-negotiable at any of these establishments, as is a somewhat convivial atmosphere, even if the specifics of the menus vary.
Kaiseki
Kaiseki in Japan
If izakayas trend toward the casual end of dining, kaiseki restaurants are the diametric opposite. These highly choreographed, multicourse meals are decidedly elegant affairs consisting of nine or more small courses. Expect exquisite presentations, often incorporating custom ceramics and garnishes arrayed with surgical precision.
Although there are no hard rules about what may be served during this gustatory procession, the menus are always heavily driven by seasonality. Everything about the dining experience is meant to showcase the finest ingredients in their peak form.
A typical kaiseki experience might begin with a sakizuke, an amuse-bouche meant to wake up the palate, and include a sashimi course, as well as a suimono, or soup course. Although it might seem simple, this course is the clearest showcase of the chef’s technical finesse.
Yōshoku
Hamburger steak
During the Meiji Restoration, when Japan’s self-imposed cultural isolation came to an end, Western ideas and dishes quickly flooded into the country. Red meat, previously banned, suddenly became encouraged. Yet while Western foods suddenly became fashionable, a few things were lost—and perhaps also gained—in translation.
Yōshoku, a term that first appeared in 1872, refers to a hybrid cuisine consisting of Western-inspired foods cooked in a Japanese way. As is often the case when two cuisines clash, the results are both delicious and entirely new.
Omurice
That might mean a “hamburger steak,” typically served without a bun and glazed with a slightly sweet sauce. Or it could be omurice, an especially creamy omelet served atop a mound of rice with ketchup. Spaghetti might get tossed with ketchup, cod roe, or even nattō.
Read: Expert Tips for Traveling to Japan
Kissaten
Green tea
A kissaten, or a “tea-drinking shop,” is a wonderful spot for a leisurely morning or a mid-afternoon pick-me-up. Japan’s tea-drinking culture is famously strong, although a kissaten will also serve coffee drinks. These establishments range from cheap and cheerful shops to places whipping up elaborate latte art and rare single-origin teas.
Kissaten generally offers a variety of food. Stop by for breakfast and you might order a soft-boiled egg with buttered milk bread toast, or perhaps a side of bacon. If you’re looking for something sweet to pair with your coffee, you’re likely to find it here. Fluffy chiffon cakes in matcha, black sesame, and other flavors are forever popular. Japanese-style cheesecakes are also common. These lighter, wobbly versions are not to be confused with their dense New York counterparts.
Omakase
Omakase
With omakase, which roughly translates as “I leave the details up to you,” diners put themselves at the mercy of a sushi chef’s creative whims. Diners typically sit directly at a counter and watch the chef artfully slice and prepare dishes. These days, this particular style of dining is well-known throughout the globe. Nevertheless, if you’re going to splurge on a really extravagant omakase experience, Japan is the place to do it.
By definition, an omakase is a somewhat personal construct, but there’s still a general framework. Most menus start with a series of small cooked bites, then progress to nigiri, sashimi, and perhaps a hand roll. Dessert, if offered, tends to be simple—perhaps a perfectly ripe piece of seasonal fruit.
Restaurant in Japan
Note that the vast majority of omakase experiences require advance reservations, some of which are tricky to secure. Many top-tier restaurants have very limited numbers of seats, all of which get scooped up quickly. It pays to do some research weeks or even months ahead of your trip if you want to lock in an especially coveted spot.
While omakase is almost by definition a bit of a luxury, you don’t have to completely break the bank in order to try one. Places like the popular Sushi Azabu in Tokyo offer perfectly satisfying sets at affordable prices. Although you won’t get the parade of uni, toro, and other pricey cuts, you’ll still be treated to exceptional seafood and service.
If you’re looking for quality without spending a fortune, a handy tip to remember is to check out the lunch options. Many restaurants offer more affordable, slightly abridged midday menus, where you’ll get the same quality fish.
Ramen-Ya
Ramen
There are more than 21,000 ramen-ya, or ramen restaurants, in Japan—10,000 of which are in Tokyo alone. That should give you a pretty strong indication of the reverence held for this noodle soup. Unlike some of Japan’s most iconic foods, ramen only really took off in the 20th century. A descendant of Chinese lamian, hand-pulled noodles, it rapidly evolved.
As a relatively recent addition to the gastronomic canon, ramen offers Japanese chefs more flexibility than some other types of foods. Virtually every region of Japan has its own ramen variation—sometimes more than one.
Hakata ramen
A bowl of Tokyo-style ramen might have a hint of bonito flakes in the broth, plus thin noodles, fat slices of chashu, or roast pork. Sapporo-style ramen, meanwhile, comes with a rich, miso-loaded broth with butter. In Hakata, pork bones are simmered until the broth is the color of milk. All of these styles can be found outside of their home regions these days.
While everyone has strong opinions on who makes the best tonkotsu or paitan, there’s still room for innovation. Chefs have added everything from Sichuan peppercorns to olive oil to Parmesan cheese to ramen, all with great success. Some chefs have experimented with using different grains in their handmade noodles.
Sukiyaki
Sukiyaki
Japan’s answer to hot pot may be one of the most supremely comforting cold-weather foods on the planet. That said, while sukiyaki is often served in winter, there’s no reason it can’t be enjoyed at other times of the year. Above all, this is a festive affair, designed to be shared with a group and accompanied by lively conversation.
Sukiyaki restaurants will gather diners around a simmering pot of seasoned broth. Diners can order all sorts of ingredients to cook in the soup. Typically, the main addition is very thinly sliced beef, although pork is also popular in certain areas.
Sukiyaki
All sorts of vegetables can be added to the pot—mushrooms, cabbage, scallions, and leafy greens are particularly common. Udon, glass noodles, or shirataki noodles add bulk, usually at the end.
Much of the allure of this style of dining lies in the ritual. Dip your sliced beef in until it’s just cooked, then fish it out and dunk it in beaten raw egg yolk. The emulsified yolk coats the palate, creating a really wonderful texture. As the meal progresses, the broth will grow progressively richer, flavored by each item cooked in it.
Konbini
Karaage
In Western countries, one seldom thinks of dining in a 7-Eleven. Japan is a different story entirely. Convenience stores, or konbini, are often excellent sources of quick, affordable to-go foods and are very much part of Japanese food culture. In addition to pre-packaged snacks, you’ll usually find an assortment of hot foods. FamilyMart, 7-Eleven, and Lawson are the three largest chains in the country.
Onigiri, or balls of seasoned rice stuffed with tuna, pickles, pork, or other savory ingredients and wrapped in nori, are a staple item here. Because of the way they’re wrapped, the nori only touches the rice when you’re ready to eat it, ensuring it retains its texture. Another option to keep an eye out for are anpan, or buns usually stuffed with red bean paste.
Hot options may include croquettes, sandwiches, udon, fried chicken, and more. There’s also almost inevitably sushi. While in most places, convenience might make one wary, here, it’s generally of surprisingly solid quality.
Depachika
Depachika in Japan Photo by ayustety on Wikimedia Commons, licensed under CC BY-SA 2.0
If you want to dine well in Tokyo, head to the lower level of a department store. The city’s depachikas are hard to beat when it comes to both the quality and quantity of options. These sprawling food halls feature a dizzying array of eateries.
You could easily spend an afternoon tasting sakes at one and end with an emerald cloud of matcha soft-serve at another. Keep an eye out for luxurious Japanese melons and persimmons, or stock up on a bento box for later. Although you’ll find exceptional sushi, soba, and other Japanese dishes, you’re just as likely to encounter croissants that would inspire envy in Paris.
Vending Machines
Vending machine in Tokyo
Japan has perfect the art of the solitary meal eaten on-the-go. The nation has an estimated 4.1 million vending machines, many of which go far beyond offering chips or soft drinks. Here, you’ll find vending machines selling fresh bananas, macarons, instant noodles, and frozen treats.
Craving yakitori or ramen? There’s a vending machine for that. Or maybe a katsu sando, with a fried pork cutlet between two slices of milk bread, is more your speed. A vending machine can handle that too. For a cheap meal at off-hours, vending machines are the perfect solution.
Street Food
Takoyaki
Unlike some parts of Asia, street food in Japan tends to be highly regulated and concentrated in designated areas. Part of this has to do with the fact that eating while walking around is a little bit of a faux-pas in Japan. The exception is in areas lined with street eats, where noshing on a skewer is generally socially acceptable.
One of the most common street snacks in Japan is takoyaki, bite-sized orbs of batter studded with octopus, scallions, pickled ginger, and other ingredients. Another you’re almost guaranteed to see are taiyaki, or molded fish-shaped sweets. These tasty desserts often sport a sweet red bean filling, although anything from chocolate to matcha may be used.
Corn on the cob
Grill-roasted corn on the cob or, especially in the winter months, sweet potatoes roasted over coals are also popular choices. There’s also a whole genre of buns of varying textures and dimensions.
A melonpan is a puffy, crunchy-crusted sweet bread that contains no melon, but is thought to resemble one. For a savory bun, look for a kare pan, a fried bread that may be stuffed with curry or other meaty fillings.
Japanese food
You could easily spend a lifetime exploring all of the delicious things in Japan. On a cruise, you’ll experience a wide variety of different ports, the best way to try regional cuisines. Browse Celebrity’s Japan cruises and book your next gastronomic adventure today.
