must-try food Japan
our top 10 traditional Japanese foods you have to try
katsukarē
Japanese curry
What is it?
Katsukarē is the ultimate Japanese comfort food, combining tonkatsu, a crispy, breaded pork cutlet, with rice and kare, Japan’s thick and mildly spiced curry sauce. It’s a simple yet perfect combination.
What is in it?
The tonkatsu is made from pork coated in panko breadcrumbs and deep-fried until golden brown. It is served over steamed rice and smothered in Japanese curry sauce, which is typically made from a meat or vegetable stock, curry powder, flour for thickening, butter, garlic, ginger, and sometimes potatoes, carrots, and onions.
Where can I eat it?
Katsukarē is popular throughout Japan and easy to find, from small local diners to major chain restaurants. One of the most famous places to try it is Coco Ichibanya, which specializes in Japanese curry dishes and even offers English menus. It’s a must-try for any food lover visiting Japan.
tempura
fried fish & veg in light batter
What is it?
Tempura is a classic Japanese dish of fish and vegetables that are deep-fried in a light, thin batter, offering a crispy yet fluffy texture. It's often served with a dipping sauce called tentsuyu, or alongside soba or udon noodles. Tempura can also be served as a Donburi (rice bowl) called tendon. It’s light and crispy, compared to traditional battered foods.
What is in it?
Various types of fish are used in tempura, with prawns being the most popular. Other common choices include squid, crab, eel, scallops, cod, and haddock. As for vegetables, tempura often features asparagus, broccoli, pumpkin, aubergine, mushrooms, green pepper, and lotus root. The batter is made with ice water, flour, and egg, creating a delicate, light coating. The dipping sauce, tentsuyu, is crafted from dashi, soy sauce, and mirin, often served with grated daikon radish.
Where can I eat it?
Tempura is widely available throughout Japan, whether served as a standalone dish, with noodles, or as part of a Donburi (tendon). You can find it in many restaurants, particularly in specialist tempura or tendon restaurants. It's also a popular choice in izakayas, where individual pieces can be ordered. A well-known chain for tempura in Tokyo is Tendon Tenya
Dairy free. Vegetarian. Vegan versions available.
sushi
vinegered rice with fish or other ingredients
What is it?
Sushi is a traditional Japanese dish consisting of shari (vinegared rice) combined with various ingredients, traditionally raw seafood, but it can also be made with cooked seafood, vegetables, egg, or meat. It’s served with soy sauce, wasabi, and pickled ginger. There are many different types of sushi, some of the most popular being:
Nigiri: Thin slices of seafood or other toppings pressed on top of rice.
Maki: A filling with rice around it, wrapped in seaweed, and cut into small pieces.
Inarizushi: Sushi rice stuffed inside sweet fried tofu.
Temaki: A cone of nori (seaweed) filled with rice, raw fish or other fillings, and sometimes vegetables.
Sashimi: Not actually sushi (as it doesn’t include rice), but closely related and often sold alongside sushi. It consists of thin slices of seafood or, less commonly, meat.
What is in it?
Shari sushi rice is made from rice, rice vinegar, sugar, and salt. The fillings and toppings for sushi are nearly endless, but popular ones include tuna, salmon, egg, prawn, crab, octopus, squid, eel, sea urchin, fish roe, and cucumber. Soy sauce, wasabi, and pickled ginger can be added as desired.
What is it?
You can buy sushi from convenience stores or supermarkets. For a fun and cheap way to experience sushi, try kaitenzushi (conveyor belt sushi) at most modern restaurants, where you can order directly to your table via a tablet. Popular chain restaurants offering this are Sushiro and Kurasushi, both available throughout Japan. If you want to splurge, there are many dedicated sushi restaurants across the country. If you’re near the coast, a fish market is a great place to sample amazing fresh sushi, such as in Kanazawa.
Vegetarian and Vegan versions available.
okonomiyaki
Japanese savoury pancake-ish
What is it?
Okonomiyaki is a Japanese savoury pancake made from batter, cabbage, and various other ingredients, cooked on a teppan (a large flat-top griddle) and topped with a rich, tangy sauce. The name comes from okonomi ("how you like" or "what you like") and yaki ("grilled" or "cooked"). It is cut and served using a metal spatula called a hera.
There are two main styles: Osaka-style (Kansai-style) and Hiroshima-style.
Okonomiyaki (Osaka-style)
Osaka-style okonomiyaki is the most common version and is found throughout Japan. All the ingredients are mixed together before cooking, creating a thick, fluffy texture. At some restaurants, you can cook it yourself on a personal teppan at your table, don’t panic! The staff will help you if needed!
Okonomiyaki (Hiroshima-style)
Hiroshima-style okonomiyaki is prepared differently from the Osaka version, the ingredients are layered rather than mixed. This gives it a slightly crispier texture. It also commonly includes bean sprouts and noodles, making it more filling. Towards the end of cooking, an egg is added underneath. The sauce in Hiroshima-style okonomiyaki is usually thicker and sweeter than the Osaka version.
What is in it?
Okonomiyaki (Osaka-style)
The batter is made from plain flour, eggs, and water or dashi stock. Core ingredients mixed into the batter include: Cabbage, tenkasu (crispy tempura bits), spring onion, pickled red ginger, thin slices of pork are often placed on top before flipping, and additional toppings can include cheese, mochi (rice cake), squid, or prawns. Once cooked, it is topped with: Okonomiyaki sauce (a blend of Worcestershire sauce, tomato ketchup, sugar, soy sauce, and oyster sauce), Japanese mayonnaise (richer and sweeter than European mayonnaise, as it uses only egg yolks),Bonito flakes (katsuobushi) and Aonori (seaweed powder), it is then cut into pieces with a hera and eaten with chopsticks.
Okonomiyaki (Hiroshima-style)
Like the Osaka version, the batter is made from plain flour, eggs, and water or dashi stock. The key ingredients are layered rather than mixed and include: cabbage, tenkasu (crispy tempura bits), spring onion, bean sprouts. noodles (soba or udon), pork, egg, additional toppings can include cheese, mochi, squid, or prawns. Once cooked, it is topped with: Hiroshima-style okonomiyaki sauce (a blend of Worcestershire sauce, tomato paste, sugar, soy sauce, vinegar, and garlic) Japanese mayonnaise, bonito flakes (katsuobushi), aonori (seaweed powder), as with Osaka-style, it is cut into pieces with a hera and eaten with chopsticks.
Where can I eat it?
Okonomiyaki (Osaka-style)
Osaka-style okonomiyaki is available throughout Japan at specialist okonomiyaki restaurants, which often serve other teppanyaki dishes. Pre-made versions can also be found in convenience stores and supermarkets. A great place we tried was Dainoji in Kyoto, a small restaurant that only opens for lunch, where you get to make your own okonomiyaki!
Okonomiyaki (Hiroshima-style)
Hiroshima-style okonomiyaki is mostly found in Hiroshima and the surrounding region, though some okonomiyaki restaurants outside Hiroshima serve it as a speciality. We highly recommend Okonomiyaki Junior in Hiroshima. It’s a tiny spot with only eight seats around the teppan, so you may need to queue, but it’s worth the wait!
Vegetarian versions available.
Sapporo soup curry
curry soup
What is it?
Sapporo Soup Curry is a curry with a soup-like consistency and a more complex flavour profile compared to traditional thick curries. Unlike the usual thick curry sauce, this version has tender, slow-cooked meat and large-cut vegetables that fall apart in the mouth. The dish is eaten like a soup, with rice often dipped into the curry for extra flavour. As the name suggests, it is a specialty of Sapporo in Hokkaido.
What is in it?
The soup-like curry is typically made with pork or chicken stock, tomatoes, onions, garlic, ginger, curry powder, chili powder, garam masala, turmeric, cumin, and coriander. The meat is usually bone-in chicken or pork, slow-cooked until incredibly tender. Vegetables include large pieces of potatoes, carrots, aubergine, broccoli, green beans, bell peppers, okra, and lotus root. It may also include egg.
Where can I eat it?
Sapporo Soup Curry is a specialty of Sapporo, where it’s easy to find. Outside of Sapporo, you can also find it in Tokyo and Hiroshima. A great place to try it is Soup Curry King, a popular chain from Sapporo with a location in Hiroshima as well.
Dairy free. Vegetarian versions available.
tonkatsu
breaded pork cutlet
What is it?
Tonkatsu is a Japanese deep-fried breaded pork cutlet, similar to a schnitzel. It is made using either rosu (loin, which has more fat and flavour) or hire (lean fillet). Tonkatsu is not only enjoyed on its own but also serves as the base for other popular Japanese dishes, such as katsu curry (katsukarē), where it is served with Japanese curry, and katsudon, a rice bowl topped with Tonkatsu, egg, and a savoury-sweet sauce.
What is in it?
Tonkatsu consists of pork coated in flour, beaten egg, and panko (Japanese breadcrumbs), which create a crispier texture than regular breadcrumbs. It is typically served with rice and shredded cabbage (often accompanied by a light dressing). The Tonkatsu is usually drizzled with Tonkatsu sauce, a thick, umami-rich condiment made from Worcestershire sauce, soy sauce, vinegar, tomato paste, onions, garlic, fish sauce, and prunes.
Where can I eat it?
Tonkatsu is widely available across Japan. You can find it in convenience stores and supermarkets as pre-packaged meals, chain restaurants like Maisen and Yabaton, which specialise in Tonkatsu, and dedicated Tonkatsu restaurants, where you’ll find high-quality cuts and freshly fried Tonkatsu.
kushikatsu
deep fried & breaded skewers
What is it?
Also known as kushiage, this is skewered, deep-fried, breaded meat, seafood, and vegetables. Kushi refers to the skewers, while katsu means a deep-fried cutlet of meat. The skewers are dipped into a thick, flavourful sauce before eating, but since the sauce is served in a communal container, double-dipping is strictly avoided for hygiene reasons! Originally from Osaka, kushikatsu has now spread throughout Japan. Compared to tempura, it is crunchier due to its panko breadcrumb coating, while tempura is lighter and more delicate. Kushikatsu is always skewered and uses different dipping sauces.
What is in it?
The coating is made from flour, eggs, and panko breadcrumbs. Common ingredients include:
Vegetables: asparagus, broccoli, mushrooms, potato, green beans, pumpkin, aubergine, okra, lotus root, and peppers.
Meat: pork, beef, chicken, ham, and sausages.
Seafood: prawns, octopus, squid, horse mackerel, scallops, and oysters.
The thick dipping sauce is usually made from a mix of Worcestershire sauce, tomato ketchup, soy sauce, sugar, and vinegar. The dish is often served with cabbage.
Where can I eat it?
Kushikatsu is available throughout Japan, usually at food markets or izakayas, where it pairs well with alcohol. It is especially popular in Osaka, its birthplace, particularly in the Shinsekai area, which has many 24-hour kushikatsu restaurants.
Vegetarian and Vegan versions available.
unadon
eel rice bowl
What is it?
Unadon is a Japanese dish consisting of grilled eel served over a bowl of rice. The name combines unagi (eel) and donburi (rice bowl). The eel is prepared using the kabayaki method, where it is filleted, grilled, and repeatedly basted with a thick, sweet-savory tare sauce. Extra sauce is poured over the top, soaking into the rice for added flavour. It’s a popular yet pricey dish, known for its rich taste and tender texture.
What is in it?
Unadon consists of three main components: grilled eel (prepared using the kabayaki technique), steamed rice, and tare sauce—a glaze made from soy sauce, sugar, sake, and mirin.
Where can I eat it?
Unadon is widely available across Japan. Budget-friendly versions can be found at chain restaurants like Sukiya and Yoshinoya, but for the best experience, it’s worth spending a little more to visit a specialist unagi restaurant.
Dairy free.
sukiyaki
hotpot with raw egg dip
What is it?
Sukiyaki is a nabemono (hotpot) dish with a sweeter broth compared to other hotpot dishes like shabu-shabu. It is traditionally made with sliced beef, vegetables, tofu, and shirataki noodles. The ingredients are cooked in the hotpot and then dipped in beaten raw egg before eating.
What is in it?
The broth is made from soy sauce, sugar, and mirin, with sake and dashi sometimes added. The traditional meat used is beef, but versions with pork also exist. Vegetables include tofu, cabbage, mushrooms, carrots, leeks, and shirataki noodles. It’s often topped with mitsuba (a Japanese herb similar to parsley). As with many Japanese hotpot dishes, rice (which can turn into a porridge) or udon noodles are added at the end to soak up the remaining broth.
Where can I eat it?
Sukiyaki is available throughout Japan, with slight variations in its cooking style. Some family restaurants offer it in the winter, but it’s typically available year-round at specialist sukiyaki restaurants. It’s not an everyday meal and is usually shared with two or more people. However, if you are in Japan during the colder months and are traveling solo, chain restaurants like Yoshinoya (pictured), Sukiya, and Yayoiken offer a more affordable version of sukiyaki to try.
Dairy free
taiyaki
filled, fish shaped cakes
What is it?
Taiyaki is a Japanese fish-shaped cake, typically in the form of a red sea bream (tai). "Yaki" means grilled or baked in Japanese. The batter is similar to that of a waffle, and the classic filling is anko (sweet red bean paste), though many modern alternatives exist. The red sea bream is a symbol of good luck in Japan. Taiyaki is served hot (sometimes so hot it’s difficult to eat!) with a crispy exterior and a delicious filling. My personal favourite is custard—delicious! A similar cake found in Japan is imagawayaki, which is round rather than fish-shaped.
What is in it?
The batter is made from plain flour, eggs, sugar, baking powder, and water or milk. The classic filling is anko (red bean paste), but more modern and common fillings include custard and chocolate. Other variations such as matcha, sweet potato, or cheese are also popular.
Where can I eat it?
Taiyaki can be found throughout Japan at street stalls, marketplaces, and even convenience stores. While it originated in Tokyo, our favourite version was actually in Hiroshima at Naruto Taiyaki Honpo Hiroshima Hondori Store. The premium custard filling was incredibly hot and absolutely delicious!
Vegetarian. Traditionally dairy free.
Ingredients listed reflect common or typical components of this dish as served in restaurants or street‑food vendors. Variations by region, season, or vendor are common. This information is provided for general reference only. If you have dietary restrictions or allergies, please verify ingredient details independently. We assume no liability for accuracy or outcomes.
