Japan’s Culinary Highlights Discover sushi, ramen, tempura, and more!

Welcome to a culinary journey through Japan! The Land of the Rising Sun is not only renowned for its breathtaking culture and landscapes, but is also a true paradise for foodies. From world-famous Sushi and steaming bowls of Ramen to crispy Tempura and savory pancakes – Japanese cuisine (Washoku) is incredibly diverse and offers something for every taste.

In this post, I'll take you to the absolute highlights you shouldn't miss on your trip to Japan. I'll introduce not only the dishes themselves, but also share insights on where to find them best and what makes them so special. Let's discover the fascinating world of Japanese culinary delights together!

Classic Japanese Noodle Dishes

Japanese noodles are among the most important staple foods in Japan and come in many different varieties and preparations. From thin buckwheat to thick wheat noodles – the diversity is impressive.

1. Ramen (ラーメン) – Soul in a Bowl

Ramen is probably one of the best-known Japanese dishes worldwide – an art form in a bowl. It consists of wheat noodles served in a rich broth (meat, fish, or vegetable based) and garnished with various toppings such as chashu (braised pork belly), Nori (seaweed), menma (bamboo shoots), and an often perfectly cooked egg (Ajitsuke Tamago).

• Variety: The four main types are Shoyu (soy sauce), Miso (soybean paste), Shio (salt), and Tonkotsu (creamy pork bone broth). Each region often has its own specialties.
• Where to eat: In countless specialized ramen shops (ramen-ya), often small, lively places where you eat at the counter. Many also offer sets with Gyoza or rice.
• Price range: Usually affordable to medium (approx. 700–1,200 ¥ per bowl).
• My tip: Prefer local ramen shops off the beaten tourist paths. Try different varieties like Shoyu, Miso, Tonkotsu or Shio. Combine your ramen with Gyoza and Chahan (fried rice) for the typical set menu offered in many shops.

2. Soba (蕎麦) – Buckwheat Noodles with Tradition

Soba are thin noodles made from buckwheat flour (sometimes mixed with wheat flour – Wari Soba). They're served either cold with a dipping sauce (Zaru Soba) or in a hot broth (Kake Soba). 100% buckwheat noodles (Juwari Soba) have a more intense aroma and are often more expensive.

• Health aspect: Buckwheat is nutritious and lower in gluten than wheat (Juwari Soba is often gluten-free, but contamination possible).
• Where to eat: In soba restaurants, from simple stand-up kiosks at stations to upscale places. Well-known regions include e.g. Nagano and Niigata.
• Price range: Affordable to mid-range (400–700 ¥ for simple dishes, 1,000–2,000 ¥ for higher quality).
• Quality differences: Wari Soba (mixed buckwheat/wheat) are cheaper, while Juwari Soba (100% buckwheat) offer an intense aroma and are healthier.
• My tip: Watch for the difference between true soba and "Chuka Soba" – the latter actually refers to wheat noodles and usually means ramen. Regional specialties such as Hebi Soba from Niigata or hand-pulled Teuchi Soba in rural areas are a special experience.

3. Udon (うどん) – Thick Wheat Noodles

Udon are thick, white wheat noodles with a soft yet chewy texture. Like soba, they're served either cold with dipping sauce or hot in broth, with regional variations such as Kitsune Udon (with fried tofu) or Tempura Udon (with Tempura) being very popular.

• Texture: Unlike thinner soba, udon are thicker and have a softer but still al dente texture that absorbs broth especially well.
• Where to eat: From inexpensive fast food restaurants and station kiosks to traditional udon specialty restaurants.
• Price range: Usually very affordable (400–800 ¥ for a simple bowl).
• My tip: Definitely try fried versions like Yaki Udon – similar to Yakisoba, but made with the thicker udon noodles. The udon in Kagawa Prefecture (Sanuki Udon) are considered particularly high-quality and are worth a visit if you're in the region.

Rice-based Specialties

Rice is the staple food of Japanese cuisine. From simple rice bowls to elaborate dishes – rice forms the base for countless culinary creations.

4. Kaisendon (海鮮丼) – Seafood on Rice

A Kaisendon is a rice bowl (Donburi) generously topped with various raw seafood and fish (Sashimi). The selection varies depending on season and region.

• Variety: Popular toppings include tuna (Maguro), salmon (Sake), scallops (Hotate), squid (Ika), sea urchin (Uni), salmon roe (Ikura), and much more.
• Where to eat: Especially fresh and often affordable at fish markets (e.g. Omicho Market in Kanazawa, Nijo Market in Sapporo), in coastal regions (Hokkaido, Tohoku) or in specialized restaurants and chains (e.g. Uogashi Nihon-Ichi at stations).
• Price range: From very cheap (from about 500 ¥ in rural fishing towns) to mid-range (1,500–3,000 ¥) in cities/tourist spots.
• My tip: The variety of fish specialties on a single bowl of rice is impressive and hardly any other country offers such a selection. However, pay attention to value for money in heavily touristic hotspots – sometimes you pay significantly more for less quality.

5. Kare Raisu (カレーライス) – Japanese Curry

Japanese curry (Kare Raisu) is quite different from Indian or Thai curry. It's usually thicker, sweeter, and milder. It's typically served with rice and often with sides like Tonkatsu (Katsu Kare), vegetables, or an egg.

• Popularity: A real comfort food and very popular in Japan, even with children.
• Where to eat: In specialized curry chains (like CoCo Ichibanya, Go! Go! Curry), family restaurants, cafes, and even at rest areas (Michi-no-Eki) or in ski resorts.
• Spiciness levels: You can often choose the spice level.
• Price range: Usually very affordable.
• My tip: Japanese curry is usually mildly seasoned and thus perfect for kids – but there are also spicier varieties, especially with Tonkatsu. During your trip through Japan, you'll often find it very cheaply at Michi-no-Eki (roadside stations) and ski resorts – an ideal, hearty and warming meal when on the go.

6. Onigiri (おにぎり) – The Convenient Rice Ball

Onigiri are rice balls, usually shaped triangular or oval, often with a filling and wrapped in a strip of Nori (seaweed). They are the ultimate Japanese snack on the go.

• Fillings: The variety is huge – from salted salmon (Shiozake), pickled plum (Umeboshi), tuna mayonnaise (Tuna Mayo), to Kombu seaweed, chicken or vegetables. There are also simple salted rice balls (Shio Musubi).
• Where to buy: Available everywhere, especially in konbinis (convenience stores like 7-Eleven, FamilyMart, Lawson), supermarkets, and specialty onigiri stores.
• Price range: Very affordable (approx. 100–200 ¥ per piece).
• My tip: Onigiri are perfect as breakfast or lunch on the go. In konbinis they come in special packaging that keeps the Nori strip crispy until you eat it – a clever system! They're ideal all-rounders for all tastes, since there are both meat-based and vegan varieties.

Japanese Grill Culture

Grilled dishes have a long tradition in Japan and are often enjoyed together – whether at a table grill or on skewers, the communal experience is central.

7. Yakiniku (焼肉) – Japanese BBQ

Yakiniku means "grilled meat". Here, you grill thinly sliced meat (mainly beef, but also pork, chicken, offal) and vegetables yourself on a table grill (often charcoal or gas). There are various dipping sauces as accompaniments.

• Quality & price: Ranges from inexpensive all-you-can-eat chains (e.g. Yakiniku Kingu, more Korean-influenced) to high-end restaurants specializing in top-quality Wagyu (Japanese beef), where prices can reach 15,000 ¥+ per person.
• Wagyu: Refers to Japanese beef, not automatically of the highest quality. Brands like Miyazaki or Kuroge Wagyu are often more sought-after than the internationally better known Kobe Beef. Marbling is an important quality factor.
• Where to eat: Yakiniku chains, specialized restaurants, some izakayas. "Yakiniku Like" offers a concept for solo guests.
• My tip: Wagyu only means "Japanese cattle" and doesn't automatically imply exclusivity. Chains like Yakiniku Kingu are more Korean-style, while traditional places offer more authentic multi-course menus. In Japan, Kobe Beef is actually less popular than other brands like Miyazaki Beef or Kuroge Wagyu. A real quality indicator is the marbling of the meat – the finer and more even, the better.

8. Yakitori (焼き鳥) – Grilled Chicken Skewers

Yakitori are grilled chicken skewers. Various parts of the chicken (meat, skin, liver, heart, etc.) are skewered on bamboo sticks and grilled over charcoal, usually seasoned with salt (Shio) or a sweet-savoury sauce (Teriyaki).

• Where to eat: Mainly in izakayas (Japanese pubs), but also in specialized yakitori restaurants or at street stalls.
• Variety: In addition to chicken, there are often vegetable skewers (e.g. leeks, shiitake mushrooms) or other meats (e.g. pork belly).
• Price range: Usually affordable to expensive, depending on the izakaya; you often pay per skewer.
• My tip: Yakitori is usually served with alcoholic drinks in bars. Although often enjoyed in company, you can also eat it alone. If you're not into organ meats, mention it beforehand – many izakayas offer yakitori sets containing different chicken parts.

Shared Dining & Hot Pot

Eating in Japan is often a social experience. Especially popular are dishes prepared or shared at the table – perfect for convivial gatherings and shared meals.

9. Shabu-Shabu (しゃぶしゃぶ) – The Hot Pot

Shabu-Shabu is a Japanese hot-pot dish (Nabemono). Ultra-thin slices of meat (usually beef or pork) and vegetables are briefly cooked by diners themselves in a pot of boiling broth (often with Kombu base) ("shabu-shabu" mimics the sound) and then dipped in sauces (like Ponzu or Goma dare/sesame sauce).

• Communal experience: Ideal for sociable groups. Less typical for solo travelers.
• Where to eat: Specialized Shabu-Shabu restaurants, often also available as all-you-can-eat options.
• Price range: Medium to high, depending on meat quality and restaurant.
• My tip: Shabu-Shabu is ideal for groups and social gatherings, but less suited for solo travelers. The wafer-thin sliced meat creates a special taste sensation – depending on the place, you can choose from different meat qualities. There are often cheaper all-you-can-eat chains as well.

10. Okonomiyaki (お好み焼き) – The Savory Pancake

Okonomiyaki literally means "grilled as you like it". It's a savory pancake made from flour, egg, and Dashi broth, filled with ingredients such as cabbage, meat (often pork belly), seafood, and topped with Okonomiyaki sauce, Japanese mayonnaise, bonito flakes (Katsuobushi), and aonori (green seaweed powder).

• Regional differences: Mainly known are the Osaka style (ingredients mixed) and Hiroshima style (layered, often with noodles).
• Where to eat: In specialized Okonomiyaki restaurants, where you often grill at the table on a hotplate (Teppanyaki) or it’s cooked fresh for you.
• Price range: Medium price range.
• My tip: Okonomiyaki is a hearty, customizable pancake with various toppings. The restaurants can differ greatly in atmosphere – some are rustic, others offer more affordable alternatives. Pay attention to value for money, which can vary considerably.

Fried Delicacies

Fried dishes have a long tradition in Japan and are prepared with the utmost care – the difference from Western deep-fried food is in the lightness and quality.

11. Tempura (天ぷら) – Crispy Fried

Tempura refers to seafood (like shrimp, fish) and vegetables (like sweet potato, lotus root, bell pepper, mushrooms) deep fried in a light batter. It's typically served with a dipping sauce (Tentsuyu) and grated Daikon radish.

• Quality differences: Quality varies greatly. In simple restaurants, you often get tempura sets with rice, miso soup or noodles (Soba/Udon). High-end tempura restaurants celebrate the preparation, with each piece fried individually and served fresh in front of you.
• Price range: From inexpensive sets to very expensive in specialized restaurants.
• Versatility: A good option for many as there are vegetable, fish, and seafood varieties.
• My tip: Tempura is a popular standard dish – not especially adventurous, but in Japan made on a completely different level from elsewhere. In inexpensive restaurants, you often find it as a set with Soba, Udon or rice. High-quality tempura restaurants offer meticulously crafted pieces, often in upscale settings. Since there are vegetable, fish and even meat options, it's a versatile choice for beginners and connoisseurs alike.

12. Tonkatsu (とんかつ) – The Japanese Schnitzel

Tonkatsu is a breaded and deep-fried pork cutlet, similar to German schnitzel. It's typically served with finely sliced cabbage, rice, miso soup and a special, sweet-savory tonkatsu sauce. A related popular dish is Katsudon, where the cutlet is served with egg and onions on rice.

• Popularity: A very popular, filling, and straightforward dish.
• Where to eat: In specialized tonkatsu restaurants or as part of bento boxes and curry dishes (Katsu Kare). Many chains offer it at low prices.
• Price range: Usually affordable to mid-range, especially in restaurant chains.
• My tip: Tonkatsu is similar to German schnitzel and thus a good choice for less adventurous travelers. Since it's pork, it's unsuitable for Muslim travelers. Combinations with curry (Katsu Kare) or as a Donburi dish (Katsudon) are especially recommended.

Street Food & Snacks

The Japanese street food scene offers a wealth of snacks and small dishes that are perfect in between meals or as sides to larger plates.

13. Takoyaki (たこ焼き) – Octopus Balls from the Grill

Takoyaki are ball-shaped snacks made from savory batter, filled with small pieces of octopus (Tako), tempura crumbs (Tenkasu) and pickled ginger (Shouga). They're baked in special pans with half-round molds.

• How served: Usually served hot with takoyaki sauce, Japanese mayonnaise, bonito flakes (Katsuobushi), and aonori (green seaweed powder).
• Where to eat: A classic street food, especially famous in Osaka. You'll find stalls (Yatai) at festivals, shopping streets and stations.
• Price range: Affordable (often 6–8 pieces per portion for 300–600 ¥).
• My tip: Takoyaki are ideal as a snack on the go, but better not to eat them directly on the street – eating while walking is uncommon in Japan. Look for a nearby rest area instead. Watch for freshly made batches with a soft, chewy consistency and generous octopus filling. They're the perfect complement to Okonomiyaki if you want to sample various batter dishes.

14. Gyoza (餃子) – Japanese Dumplings

Gyoza are Japanese dumplings, usually filled with minced meat (pork), cabbage, garlic and ginger. They're the Japanese version of Chinese jiaozi.

• Preparation: Most common are Yaki-Gyoza (pan-fried and steamed, crispy on one side, juicy inside). There are also Sui-Gyoza (boiled) or Age-Gyoza (deep-fried).
• Where to eat: Often as a side dish in Ramen restaurants (frequently in a set with ramen and fried rice/Chahan), in izakayas or specialized gyoza shops.
• Price range: Affordable to mid-range (especially in ramen shops and izakayas).
• My tip: Order Gyoza typically with Chahan (fried rice) as a combination in ramen shops. A portion is usually 3–6 pieces and is perfect as a starter or side. The combination of crispy base and juicy inside makes the Yaki variety especially popular.

Sushi & Raw Fish Culture

Perhaps the best-known side of Japanese cuisine abroad – Sushi and fresh, raw fish in its purest form are culinary works of art, perfectly combining taste and aesthetics.

15. Sushi (寿司) & Sashimi (刺身) – The Art of Raw Fish

No trip to Japan without Sushi! It refers to vinegared rice (sushi rice), combined with various ingredients (neta), usually raw fish or seafood. Sashimi, on the other hand, are artfully sliced pieces of raw fish or seafood eaten pure (often just with soy sauce and wasabi).

• Forms: Nigiri (hand-formed rice with topping), Maki (rolled in seaweed), Temaki (hand rolls), and many more.
• Where to eat:
  • Kaitenzushi (回転寿司): Conveyor belt sushi restaurants (e.g. Sushiro, Kura Sushi). Ideal for beginners and families, inexpensive (approx. 100–300 ¥ per plate).
  • Specialized sushi bars: Often small places with a sushi chef (Itamae). Here, you'll often find "Omakase" (chef's choice), a menu of seasonal highlights – a more expensive but unforgettable experience (from ca. 8,000 ¥).
• Price range: From cheap (Kaitenzushi: approx. 100–300 ¥ per plate) to very expensive (Omakase: approx. 8,000–30,000 ¥ per person).
• My tip: For families and beginners, I recommend Kaitenzushi chains such as Sushiro or Kura Sushi – you get good quality at low prices. For an exclusive experience, visit a specialized sushi restaurant with omakase, where the chef serves a selection of seasonal fish. Kaitenzushi allows you to pick various types straight from the conveyor belt, while omakase focuses on handpicked high-quality fish and the chef's artistry.

16. Unagi (うなぎ) – Grilled Eel

Unagi is freshwater eel, usually grilled and glazed with a sweet soy-based tare sauce. It's often served over rice (Unadon in a bowl, Unaju in a lacquered box).

• Special feature: Considered nourishing and strengthening, especially popular in summer (on the "Day of the Ox", Doyo no Ushi no Hi).
• Where to eat: In specialized unagi restaurants, many with a long tradition.
• Price range: Mid-range to expensive, as eel is a delicacy.
• My tip: Unagi is especially popular as a strengthening dish in summer and is often served on rice. The eel, grilled in sweet soy marinade, is a delicacy whose price has risen in recent years due to overfishing. Visiting an authentic unagi restaurant is definitely worth it for this special taste experience.

Sweet Temptations

Japanese dessert culture is a perfect balance of sweetness and subtlety – less intensely sweet than Western desserts, but with more complex flavors and seasonal ingredients.

17. Matcha Desserts (抹茶デザート) – Green Indulgence

Matcha, the finely ground green tea powder, is not only a beverage but also a popular ingredient in countless Japanese sweets. The slightly bitter, intense flavor pairs wonderfully with sweetness.

• Variety: Matcha ice, matcha soft serve, matcha parfait, matcha tiramisu, matcha cake, matcha cookies, matcha chocolate, Matcha Latte, matcha in traditional wagashi (Japanese sweets).
• Where to find: Cafes, bakeries, department stores (depachika food courts), konbinis, specialty matcha cafes (especially in Kyoto/Uji).
• Price range: Usually affordable to mid-range.
• My tip: Matcha desserts are available in a big variety in cafes and are often much more reasonably priced in Japan than abroad. They're a must for everyone with a sweet tooth. Especially the matcha parfaits and soft serve variants are a refreshing treat in summer. The combination of matcha’s gentle bitterness and the sweetness of the dessert creates a harmonious flavor.

Conclusion: A Paradise for Explorers

Japanese cuisine is a universe in itself – incredibly diverse, often shaped by the seasons, and prepared with an impressive attention to detail. This list only scratches the surface of what Japan has to offer culinary-wise.

Whether you're slurping your way through affordable ramen shops, enjoying fine sushi, tasting your way through street food stalls or having a convivial yakiniku meal – every meal can be a little adventure. Dare to try new things and let yourself be enchanted by the flavors of Japan!

My most important tip for every foodie in Japan: Don't just follow the well-known tourist trails, but venture into small, local restaurants. It's often the inconspicuous little places with handwritten menus in Japanese that offer the most authentic and unforgettable culinary experiences. And if you don’t know what to order: A friendly smile and an "Osusume wa?" (What do you recommend?) opens culinary doors!