Japanese cuisine is more than a list of famous dishes. It’s a system — built around rice, seasonal ingredients, and foundational techniques like dashi stock and fermented seasonings. The traditional “one soup, three dishes” (ichiju sansai) structure explains why so many foods pair naturally with rice, and why small plates and balanced meals are everywhere.
This guide is my personal inventory of dishes I recommend to travelers. Some are everywhere (ramen, onigiri, curry), others deserve a regional detour. I’ve organized everything by category to help you navigate this culinary wealth.
Rice Classics
Rice is the heart of Japanese cuisine. These dishes are its most iconic expressions.
Sushi (寿司) — Forget the idea that sushi equals raw fish. Sushi is fundamentally vinegared rice topped with fish, seafood, vegetables, or egg. From refined counters to conveyor-belt restaurants, it’s a whole world to explore. My tip: start with kaiten-zushi to get familiar, then treat yourself to an omakase counter at least once.
Onigiri (おにぎり) — These triangular rice balls wrapped in nori are the perfect snack. Umeboshi (pickled plum), salmon, tuna mayo… Every konbini stocks dozens. Convenient, delicious, and barely 150 yen. I eat them almost daily in Japan.
Bento (弁当) — The compartmentalized boxed meal is Japanese balance in miniature. From ekiben (station bentos) to depachika (department store basement) creations, each bento tells a story of variety and careful presentation.
Gyūdon (牛丼) — Rice bowl topped with simmered beef and onions in a sweet-savory sauce. It’s working Japan’s lunch — fast, filling, cheap. Yoshinoya, Sukiya, Matsuya: these chains are everywhere and open 24/7.
Oyakodon (親子丼) — “Parent and child” over rice: chicken and egg simmered together in dashi broth. The name is poetic, the dish is comforting. Soft, silky, pure Japanese comfort food.
Katsudon (カツ丼) — A breaded pork cutlet (tonkatsu) on rice with egg. The wordplay katsu (to win) makes it the good-luck meal for students before exams. Hearty and satisfying.
Kaisendon (海鮮丼) — Rice bowl covered with fresh sashimi, often with fish roe. The ideal breakfast at fish markets. At Tsukiji or any port town, it’s freshness incarnate.
Japanese Curry (カレーライス) — Thicker and milder than Indian curries, Japanese curry is a national dish. Found everywhere, from canteens to chains like CoCo Ichibanya. Infinitely customizable in spice and toppings.
Omurice (オムライス) — Fried rice wrapped in omelette, topped with ketchup or demi-glace sauce. It’s yōshoku (Western-influenced Japanese food) in all its nostalgic glory. Comforting like a hug.
Chazuke (お茶漬け) — Green tea or broth poured over rice, with toppings like salmon, umeboshi, or nori. Simple, light, perfect late at night or for using leftover rice. The ultimate “waste-not” dish.
Tamago kake gohan (卵かけご飯) — Hot rice + raw egg + soy sauce. That’s it. And it’s divine. The freshness of Japanese eggs makes this simplicity possible. The most minimalist and satisfying breakfast there is.
The Noodle Universe
Noodles in Japan are a religion. Every region has its specialty, every bowl tells a local story.
Ramen (ラーメン) — Alkaline wheat noodles in hot broth, seasoned shoyu (soy), miso, shio (salt), or tonkotsu (pork bone). Ramen is Japan’s modern obsession. Every city, every neighborhood has its champions. Lines outside good shops are normal — and deserved.
Tonkotsu ramen (豚骨ラーメン) — Kyushu’s specialty: long-simmered pork bone broth, creamy and rich, with thin noodles. In Fukuoka, you order kaedama (noodle refills) to extend the pleasure. Intense and addictive.
Soba (蕎麦) — Buckwheat noodles served cold with dipping sauce or hot in broth. The earthy buckwheat flavor is unique. Tradition demands: we eat soba on New Year’s Eve (toshikoshi soba) to symbolize longevity.
Udon (うどん) — Thick wheat noodles in light dashi broth. Kagawa is the Mecca of sanuki udon, but good udon is everywhere. Comforting, simple, perfect when you want something gentle.
Yakisoba (焼きそば) — Stir-fried noodles in Worcestershire-style sauce with pork and vegetables. The star of festivals and street stalls. Topped with pickled ginger and bonito flakes, they’re irresistible.
Okinawa soba (沖縄そば) — Despite the name, these are wheat noodles (no buckwheat) in kombu-katsuobushi-pork broth. An Okinawan identity dish that resembles nothing else in Japan.
Hōtō (ほうとう) — Yamanashi miso soup with flat noodles and vegetables. A mountain dish born from necessity in a region where rice was scarce. Comforting and rustic.
Grilled, Simmered, and Seafood
From delicate sashimi to convivial grills, this category covers the techniques that made Japanese cuisine famous.
Sashimi (刺身) — Thinly sliced raw fish, served with soy sauce and wasabi. In formal meals, it comes early to preserve the palate. The fish quality speaks for itself — no frills needed.
Yakitori (焼き鳥) — Grilled chicken skewers with salt or tare sauce. The pillar of izakayas and after-work culture. From standing bars to gourmet restaurants, yakitori is everywhere. My tip: try all parts of the chicken, not just the classics.
Yakiniku (焼肉) — Grill-it-yourself meat at your table, Korean-style but Japanese. Social, interactive, perfect for groups. You choose your cuts, grill them yourself, share. It’s a ritual as much as a meal.
Unagi (うなぎ) — Grilled and glazed eel, served over rice. A luxury item with specialized restaurants recognizable by their distinctive signs. Traditionally eaten in summer to combat the heat.
Hitsumabushi (ひつまぶし) — Nagoya’s specialty: eel on rice in three courses. First plain, then with condiments, finally as ochazuke with broth poured over. One dish, three experiences.
Gyūtan (牛タン) — Grilled beef tongue, Sendai’s specialty since 1948. Served with barley rice and oxtail soup. A perfect example of “local gourmet” worth the detour.
Nikujaga (肉じゃが) — Meat and potato stew simmered in sweet-savory broth. Japanese home cooking, the ultimate comfort dish. Less glamorous than sushi, but so authentic.
Kaiseki (懐石) — Multi-course Japanese haute cuisine highlighting seasonality and technique. Japanese culinary art at its peak. Expensive, but an unforgettable experience at least once.
Shōjin ryōri (精進料理) — Buddhist temple cuisine: vegetarian, subtle, meditative. In Kyoto especially, some temples offer these meals to visitors. A lesson in minimalism and respect for ingredients.
Gōyā champurū (ゴーヤーチャンプルー) — Okinawa’s signature stir-fry: tofu, bitter melon, egg, and sometimes spam. Bitter, unique, Okinawa on a plate.
Fugu (ふぐ) — Pufferfish, famous for its toxicity. Prepared only by certified chefs. As sashimi or hot pot, it’s an experience as much as a meal. The thrill of (very controlled) danger is part of the pleasure.
Fried Foods and Yōshoku Comfort
Yōshoku (Western-influenced) cuisine has become deeply Japanese. These dishes showcase Japan’s culinary adaptation genius.
Tempura (天ぷら) — Seafood and vegetables in light batter, deep-fried. Portuguese in origin, it became a Japanese art. The batter’s lightness is everything. Eat immediately for the crunch.
Tonkatsu (とんかつ) — Panko-breaded pork cutlet, crispy and juicy. Served with shredded cabbage and tonkatsu sauce. The ultimate comfort food, spun into curry, sandwiches, rice bowls…
Karaage (唐揚げ) — Japanese fried chicken: marinated, lightly coated, crispy outside, juicy inside. Found everywhere — izakayas, konbinis, festivals. The national snack.
Korokke (コロッケ) — Breaded and fried potato croquettes. A yōshoku classic bought at supermarkets for a few dozen yen. Humble but delicious.
Kushikatsu (串カツ) — Breaded and fried skewers of meat, seafood, or vegetables. Osaka’s specialty, perfect with beer. Golden rule: only dip once in the communal sauce!
Katsu-sando (カツサンド) — The cutlet sandwich, between two slices of soft bread. Perfect for train rides. Some are works of gastronomic art.
Gyoza (餃子) — Japanese dumplings, usually pan-fried (yaki-gyoza). Crispy on the bottom, soft on top. The perfect accompaniment to ramen or beer.
Agedashi dōfu (揚げ出し豆腐) — Fried silken tofu served in hot broth with grated daikon. Crispy outside, melting inside. An izakaya classic that proves tofu can be exciting.
Soups and Hot Pots
Soups and communal pot dishes are at the heart of Japanese conviviality, especially in winter.
Miso soup (味噌汁) — Miso dissolved in dashi, with tofu, wakame, green onions… The pillar of traditional Japanese meals. Simple, comforting, present at almost every meal.
Tonjiru (豚汁) — Enriched miso soup with pork and vegetables. Heartier, perfect for winter. Comfort in a bowl.
Oden (おでん) — Assortment of ingredients (eggs, daikon, konjac, fishcakes) simmered in light broth. Sold at konbinis in winter, it’s the ultimate comforting fast food.
Sukiyaki (すき焼き) — Sweet-savory hot pot where you cook thin beef and vegetables, then dip in raw egg. A celebratory dish, often eaten with family at year’s end.
Shabu-shabu (しゃぶしゃぶ) — You “swish-swish” meat through the broth, then dip in sauces. Lighter than sukiyaki, equally convivial.
Motsunabe (もつ鍋) — Beef tripe hot pot with cabbage and chives, Fukuoka specialty. Often finished with noodles in the broth. Rustic, hearty, perfect with beer.
Chankonabe (ちゃんこ鍋) — The sumo wrestlers’ dish: protein-rich hot pot they eat in large quantities to gain weight. In Ryogoku (Tokyo), you can eat like a wrestler.
Kiritanpo (きりたんぽ) — Pounded rice formed around skewers and grilled, Akita specialty. Served with miso or in hot pot. An authentic mountain dish.
Street Food and Sweets
Japanese street food and sweets are a feast for the senses. Festivals, markets, temple approaches: this is where Japan is savored standing up.
Okonomiyaki (お好み焼き) — The savory “pancake” with cabbage, meat or seafood, topped with sauce, mayo, aonori and bonito. Osaka style (all mixed) or Hiroshima style (layered with noodles). A must on any Japan trip.
Takoyaki (たこ焼き) — Batter balls filled with octopus, typical of Osaka. Burning hot outside, gooey inside. Topped with sauce, mayo, and dancing bonito flakes. The quintessential festival snack.
Taiyaki (たい焼き) — Fish-shaped cake filled with anko (red bean paste). Hot, fluffy, perfect for strolling. Modern versions exist with custard or chocolate.
Wagashi (和菓子) — Traditional Japanese confections, often bean-based, with strong emphasis on seasonality. Served with green tea, they’re as beautiful as they are delicate. Each season has its wagashi.
Mochi (餅) — Pounded glutinous rice cakes, the base of many sweets. Mochitsuki (mochi pounding) is a New Year ritual. Warning: the sticky texture requires careful chewing!
Daifuku (大福) — Mochi filled with sweet red bean paste. Soft, chewy, perfect with tea. Strawberry versions (ichigo daifuku) are particularly popular in spring.
Dorayaki (どら焼き) — Two pancakes filled with anko. Doraemon’s (the robot cat) favorite snack. Simple, comforting, nostalgic.
Dango (団子) — Rice flour dumplings on skewers, with syrup or sauce. The snack for temple strolls and park visits. Each season has its variations.
Kakigōri (かき氷) — Shaved ice with colored syrup. The ultimate summer dessert, at every festival. Light, refreshing, photogenic.
Matcha (抹茶) — Powdered green tea from tea ceremony, but also an omnipresent flavor in modern desserts. Ice cream, cakes, lattes: matcha is everywhere. Try it in all its forms.
My Final Advice
Don’t limit yourself to “famous” dishes. The best discoveries are often in neighborhood restaurants, festival stalls, or the corner konbini at 2am. Explore, taste, repeat. Japanese cuisine rewards curiosity.