日本の食べ物
Japanese Food Guide
13 styles of Japanese food with my favorite restaurant picks
Tokyo is one of the greatest food cities in the world. Here are the essential foods to try during your stay, along with my favorite spots to eat them.
Sushi
Vinegared rice topped with fresh fish — the iconic Japanese dish. From casual conveyor-belt spots to intimate omakase counters, Tokyo has it all. Try to sit at the counter for the full experience.
Ramen
Rich broth, springy noodles, and endless regional styles. Tokyo's ramen scene is legendary — from creamy tonkotsu to delicate shoyu. Slurping is encouraged; it cools the noodles and shows appreciation.
Tonkatsu
Thick-cut pork cutlet, breaded in crispy panko and deep-fried to golden perfection. Served with shredded cabbage, rice, miso soup, and tangy tonkatsu sauce. Grind your own sesame seeds at the table.
Yakiniku
Japanese BBQ where you grill bite-sized cuts of marbled beef and vegetables at your table — often featuring wagyu. Order a variety of cuts, dip in tare sauce, and enjoy at your own pace. Great for groups.
Yakiniku29Terrace — Near Shinjuku Gyoen
Shabu-shabu
Swish paper-thin slices of premium beef through simmering broth at your table. The name comes from the "swish-swish" sound. Dip in ponzu or sesame sauce. Light, elegant, and interactive.
Nabezo — Shinjuku (all-you-can-eat course)
Udon
Thick, chewy wheat noodles in a savory dashi broth. Simple yet deeply satisfying. Try it hot in broth or cold with dipping sauce (tsukemen style). A perfect comfort food any time of day.
Kirimugiya Jinroku — Near Shinjuku Gyoen
Soba
Thin buckwheat noodles with a nutty flavor, served chilled with dipping sauce or in hot broth. A refined, lighter noodle option. At the end of the meal, drink the starchy soba water (sobayu) mixed with your dipping sauce.
Konjiki Hototogisu — Shinjuku
Tempura
Lightly battered and fried seafood and vegetables — impossibly crispy and delicate. The batter should be airy and barely there. Dip in tentsuyu sauce with grated daikon. Best eaten immediately.
Tsunahachi — Shinjuku (est. 1924, a classic)
Okonomiyaki
A savory pancake loaded with cabbage, meat, and seafood, cooked on a griddle at your table. Topped with sweet sauce, mayo, bonito flakes, and seaweed. "Okonomi" means "as you like it" — customize your own.
Imari — Shibuya
Yakitori
Skewered chicken grilled over charcoal — simple, smoky, and addictive. Every part of the bird is used, from thigh to skin to cartilage. Order with salt (shio) or sweet soy glaze (tare). Best with a cold beer.
Omoide Yokocho — Shinjuku (atmospheric alley of stalls)
Gyoza
Pan-fried dumplings with crispy bottoms and juicy pork filling. Usually served as a side but good enough to be a main. Dip in soy sauce with rice vinegar and chili oil. The crispy skirt is the best part.
Gyoza no Fukuho — Near Shinjuku Gyoen
Curry Rice
Japanese curry is milder, sweeter, and thicker than Indian curry — true comfort food. Served over rice with your choice of protein and toppings. A staple that's both cheap and satisfying. Great for a quick lunch.
Sukiyaki
Thinly sliced beef simmered in a sweet soy-based broth with tofu, vegetables, and noodles. Each piece is dipped in raw beaten egg for a rich, silky coating. A quintessential Japanese hot pot experience.
Shabushabu Niimura — Kabukicho, ShinjukuDining Tips
Many restaurants use ticket machines (食券 shokken) at the entrance — buy your meal ticket before sitting down. Tipping is not customary in Japan. Say "Itadakimasu" before eating and "Gochisousama deshita" when you're done!