Popular Dishes

The Japanese cuisine offers a great variety of dishes and regional specialties. Some of the most popular Japanese dishes are listed below. They are categorized below into rice dishes, seafood dishes, noodle dishes, hot pot dishes, meat dishes, soybean dishes, yoshoku dishes and other dishes. Some dishes may fit into multiple categories, but are listed only once.

Rice dishes

For over 2000 years, rice has been the most important food in Japanese cuisine. Despite changes in eating patterns and gradually decreasing rice consumption over the past decades, rice remains one of the most important ingredients in Japan today.

Cooked rice

A bowl of plain, cooked rice is served with most Japanese meals. For breakfast, it is sometimes mixed with a raw egg and soy sauce (tamago-kake gohan) or enjoyed with natto (fermented soybeans) or other toppings.
Sushi
Sushi is a dish containing sushi rice, cooked, white rice, flavored with seasoned rice vinegar. There are various kinds of sushi dishes, such as nigirizushi (hand formed sushi), makizushi (rolled sushi) and chirashi (sushi rice topped with raw fish). Sushi is the most famous Japanese dish outside of Japan, and one of the most popular dishes inside Japan, as well.
Donburi
Donburi refers to a bowl of plain, cooked rice with some other food on top of it. Donburi are served at specialty restaurants, but they are also common at many other types of restaurants. Some of the most popular varieties are gyudon (stewed beef), katsudon (tonkatsu), tendon (tempura), oyakodon (chicken and egg), tekkadon (maguro) and kaisendon (raw seafood).
Rice balls (onigiri)

Rice balls (onigiri) are made of cooked rice and are typically wrapped in nori seaweed. They are usually lightly seasoned with salt and often contain a filling such as umeboshi (pickled Japanese plum), okaka (dried bonito shavings and konbu) or salmon. Rice balls are a popular and inexpensive, portable snack, homemade or available at convenience stores, but are also commonly served at general restaurants and izakaya.
Kare Raisu (curry rice)
Kare Raisu is cooked rice with a Japanese curry sauce. It can be served with additional toppings such as tonkatsu. Curry is not a native Japanese spice, but has been used in Japan for over a century. Kare Raisu is a very popular dish, and many inexpensive Kare Raisu restaurants can be found especially in and around train stations.
Fried rice (chahan)

Fried rice, or chahan, is a dish that was originally introduced from China. There are an infinite variety of ingredients that can be added to fried rice. Some common ones are peas, egg, green onions (negi), carrots and pork. Chahan is a suitable dish for using left over rice.
Chazuke

Chazuke, or ochazuke, is another simple comfort food consisting of tea or light fish stock poured over rice (sometimes made with leftover rice). Chazuke is often garnished with toppings such as grilled salmon or pickles and commonly served at izakaya as a popular dish to eat after drinking.
Kayu

Kayu, or okayu, is Japanese rice porridge made by slow cooking rice in lots of water. It tends to be thicker than other types of rice porridge or gruel, and is a suitable dish for using left over rice. Kayu is often garnished with umeboshi and is commonly served to sick people because it is easily digestible.

Seafood dishes

Hundreds of different fish, shellfish and other seafood from the oceans, seas, lakes and rivers are used in the Japanese cuisine. They are prepared and eaten in many different ways, such as raw, dried, boiled, grilled, deep fried or steamed.

Sashimi
Sashimi is raw seafood. A large number of fish can be enjoyed raw if they are fresh and prepared correctly. Most types of sashimi are enjoyed with soy sauce and wasabi.
Yakizakana

Yakizakana is grilled fish. Many varieties of fish are enjoyed grilled, including mackerel (saba), salmon (sake), mackerel pike (sanma), horse mackerel (aji), Okhotsk atka mackerel (hokke), sea bream (tai) and sweetfish (ayu).
Unagi
Unagi is freshwater eel, which is most popularly prepared in a style called kabayaki in which the unagi fillets are grilled and basted in a savory sweet sauce before being served on rice.

Noodle dishes

There are various traditional Japanese noodle dishes as well as some dishes which were introduced to Japan and subsequently Japanized. Noodle dishes are very popular in Japan and are served both hot and cold depending on the season. Noodle restaurants and food stands are ubiquitous, and it is common to find noodle stands along train platforms.

Soba
Soba are native Japanese noodles made of buckwheat flour or a mixture of buckwheat and wheat flour. Soba are about as thick as spaghetti and are served either hot or cold and with various toppings.
Udon
Udon are Japanese noodles made of wheat flour. Udon are thicker than soba and are also served either hot or cold and with various toppings such as fried tofu (kitsune udon), tempura (tempura udon) and mountain vegetables (sansai udon).
Ramen
Ramen are Chinese-style noodles prepared in a soup with various toppings. Ramen is one of the many popular dishes that were originally introduced from China but have become Japanized over time.
Somen

Like Udon noodles, somen are Japanese noodles made of wheat flour, but they are much thinner than udon and soba. Somen are usually eaten cold and are considered a summer speciality.
Yakisoba

Yakisoba are grilled or fried Chinese-style noodles mixed with pieces of meat, cabbage, carrots or other vegetables, and garnished with red ginger. It is a popular dish sold at stands during festivals.

Hot pot dishes

Nabe, or hot pot dishes, are prepared in a hot pot, usually at the table. Typical ingredients are vegetables such as leek (negi) and hakusai (Chinese cabbage), various mushrooms, seafood and/or meat. There are many regional and personal varieties, and they are especially popular in the cold winter months. Some special nabe dishes are:

Oden

A nabe dish prepared with various fish cakes, daikon, boiled eggs, konnyaku (konjac) and kombu seaweed, slow simmered in a soy sauce based soup. Oden is a popular dish available at convenience stores in the winter.
Sukiyaki

A nabe dish prepared with thinly sliced meat, vegetables, mushrooms, tofu and shirataki (konnyaku noodles) simmered in a sweet soy sauce broth. The pieces of food are dipped into a beaten raw egg before being eaten.
Shabu Shabu

Shabu shabu is a Japanese-style hot pot in which pieces of thinly sliced meat, seafood, vegetables, mushrooms and tofu are cooked by dipping them into a hot soup. The bite-sized pieces are then dipped into a ponzu citrus or sesame sauce before being eaten.
Chanko Nabe

Chanko nabe is the traditional staple diet of sumo wrestlers. There are many varieties of chanko nabe, which can be tried at one of the several specialty chanko nabe restaurants found around Ryogoku, the sumo district in Tokyo.

Meat dishes

Meat has been eaten in Japan in larger amounts only since the late 19th century. Nowadays there exist a variety of popular Japanese meat dishes.

Yakitori
Yakitori are skewered grilled chicken pieces seasoned with salt or sauce. Almost every part of the chicken is used for yakitori including the white and dark meat, gizzards, skin and other organs.
Tonkatsu
Tonkatsu are deep fried pork cutlets. Tonkatsu is usually served accompanied by shredded cabbage or on top of cooked rice (katsudon). It is also a common addition to Japanese-style curry rice (katsu kare).
Yakiniku

Yakiniku literally means "grilled meat" and refers to grilling bite-size pieces of meat - mostly beef and pork - on a grill at the table. Specialized yakiniku restaurants are among the most popular restaurant types in Japan and usually serve a wide variety of meat parts at multiple quality (and cost) levels.
Nikujaga

Nikujaga is a popular dish of home-style cooking made of sweet stewed meat (niku) and potatoes (jagaimo).
Teppanyaki

Meat, seafood and vegetables are prepared on a large iron griddle (teppan) around which the diners are seated. The chef artfully prepares the dishes in front of his or her customers.

Soybean dishes

Tofu, natto, miso and many other important ingredients of Japanese cooking are made of soybeans. The following are some of the most popular soybean-based dishes:

Miso soup

Miso soup is made by dissolving miso paste in fish stock (dashi). Common additions include wakame seaweed, small pieces of tofu, and sliced aburaage. A bowl of miso soup is part of most traditional Japanese meals.
Hiyayakko

Hiyayakko is fresh, chilled tofu (usually soft tofu) commonly garnished with grated ginger, katsuobushi (shaved bonito flakes) and green onions. A little soy sauce is poured over the tofu if it did not come already seasoned.
Yudofu

Yudofu are tofu pieces boiled in a clear, mild soup and dipped into soy sauce or ponzu (citrus sauce) before being eaten. Yudofu is a specialty of Kyoto and commonly served during the colder winter months.
Agedashidofu

Agedashidofu is made of lightly breaded tofu which is fried and served hot in a dashi soy sauce broth and commonly garnished with green onions or grated daikon. Agedashidofu can be found in a variety of restaurants and is common izakaya food.

Yoshoku dishes

A large number of Western dishes have been introduced to Japan over the centuries. Many of them have become completely Japanized and are referred to as Yoshoku dishes (lit. "Western food"). Some of the most popular ones are:

Korokke
Korokke has its origins in the croquettes which were introduced to Japan in the 19th century. Korokke consist of a filling that is breaded and deep fried, and are eaten with a Worcestershire tonkatsu sauce and shredded cabbage. They come in many varieties depending on the filling, the most common of which is a mix of minced meat and mashed potatoes.
Omuraisu

Omuraisu, short for omelete rice, is fried rice wrapped in a thin egg omelete. Omuraisu is usually shaped like an American football and may be garnished with ketchup or demi-glace sauce. It is a common diner or cafe food, although specialty omuraisu restaurants also exist.
Hayashi Raisu

Hayashi rice is Japanese-style hashed beef stew, thinly sliced beef and onions in a demi-glace sauce served over or alongside cooked rice. It resembles kare raisu, and, like kare raisu, is also eaten with a spoon.
Hambagu

Hambāgu is Japanese-style hamburger steak (as opposed to hambāgā, which are hamburgers in a bun). Hambagu is usually served on a plate alongside vegetables and rice or bread, and seasoned with a demi-glace sauce.

Other dishes

Bento

Bento, or boxed meals, are inexpensive, single portion take-out meals served in a box. They usually consist of small portions of meat, vegetables, fish or pickles together with rice. Bento come in both hot and cold varieties and are sold at specialty restaurants, supermarkets and convenience stores. They are also a popular item at train stations (ekiben) and airports (soraben).
Tempura
Tempura consists of seafood, vegetables, mushrooms or meat coated with batter and deep fried. The resulting food has a light but crispy texture that may be seasoned with salt or dipped in a light sauce before eating. Tempura was introduced to Japan by the Portuguese in the 16th century and has become one of Japan's most famous dishes internationally.
Okonomiyaki
Okonomiyaki is a type of grilled pancake into which various ingredients such as seafood, vegetables and meat are mixed. Some specialty restaurants have large hotplates built into the tables on which patrons can cook their own okonomiyaki. The dish is particularly popular in Hiroshima and Osaka.
Monjayaki

Monjayaki is a Kanto Region specialty that is similar to okonomiyaki; however, the batter used is much thinner, resulting in a moister, less uniform dish. Monjayaki is often served at okonomiyaki restaurants.
Gyoza
Gyoza are dumplings stuffed with a filling made of minced vegetables and ground meat. Gyoza were introduced to Japan from China. Japanese gyoza are usually prepared by frying them, and they are commonly served as a side dish to ramen.
Chawanmushi

Chawanmushi is savory steamed egg custard that usually contains pieces of chicken, shrimp, fish cake and a ginko nut mixed inside. It is served in a small, lidded cup and eaten with a spoon.
Pickles
Japanese pickles, or tsukemono, come in many varieties and are served with practically all traditional Japanese meals.
Sweets
Traditional Japanese sweets (wagashi) are typically enjoyed in combination with a cup of green tea and come in a wide variety of shapes, flavors and ingredients. The most common ingredient used is sweet azuki bean paste.

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- Udatsu Sushi (Tokyo)
  Sushi
  
  Awarded One Star in 2024 - People from around the world visit to experience Mr. Udatsu's sushi. Inside the restaurant, which resembles an art gallery with its modern decor and numerous artworks, guests can enjoy sushi crafted from the highest quality ingredients. While the foundation is traditional nigiri, the menu also features original creations born from the chef's relentless curiosity and innovation.
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- Waketokuyama (Tokyo)
  Japanese (Kaiseki)
  
  Awarded One Star in 2025 - With a meticulous focus on allowing guests to enjoy seasonal ingredients at their peak, the menu changes approximately every two weeks. The signature dish, "Grilled Abalone with Seaweed Aroma," features thick slices of abalone generously coated in a rich liver sauce, offering an exquisite taste of the sea.
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- Sushiroku (Osaka)
  Sushi
  
  Awarded One Star in 2024 - A cozy, family-run restaurant managed by a husband and wife. They are deeply committed to perfecting their shari (sushi rice) and use two types of vinegared rice tailored to complement each topping. Since 2019, the restaurant has consistently earned stars.
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- Fry-ya (Tokyo)
  Tonkatsu
  
  Exquisite fried dishes crafted by a head chef with experience earning stars in both Switzerland and Japan. The remarkably light tonkatsu is a favorite not only among Japanese diners but also among visitors to Japan. With the theme of "small portions, many varieties," guests can enjoy sampling a wide selection of tonkatsu in smaller portions.
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- Sushi Hayashi (Kyoto)
  Sushi
  
  Awarded One Star in 2024 - A unique sushi restaurant that blends traditional Edomae (Tokyo-style) sushi with Kyoto-style sushi, such as mackerel sushi and steamed sushi, in its courses. The head chef, who trained as a sushi artisan in Switzerland, carefully selects Swiss wines, making them a perfect pairing to enjoy with the meal.
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- Hikarimono (Tokyo)
  Sushi
  
  With a prime location and quality that rivals high-end sushi restaurants, this restaurant maintains the goal of being a place for everyday dining. It offers a casual and relaxed atmosphere, free from stiffness or formality. The signature "Hikari-maki," featuring ingredients such as sardines, pickled plum, and bettarazuke (sweet pickled radish), boasts unique flavors that are especially popular among international visitors.
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- Noguchi Tsunagu (Kyoto)
  Japanese (Kaiseki)
  
  Awarded One Star in 2024 - The sister restaurant of the highly exclusive Japanese cuisine establishment, Kyotenjin Noguchi. While maintaining the culinary essence of the main branch, this kappo-style restaurant incorporates ingredients from the chef’s hometown in the Goto Islands. Its signature dish, Nikusui, is a masterpiece made from carefully prepared, top-quality A5-grade sirloin.
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- TEMPURA & WINE SHINO (Tokyo)
  Tempura
  
  The kind of restaurant that is known only to true gourmets, serving as a sort of 'Hidden gem'. In a chic space with black walls and a ceiling adorned in gold, you can enjoy tempura with a light and elegant texture, delicately fried using refined techniques to achieve a thin, white batter that minimizes the aroma of oil. Savor tempura that maximizes the flavors of the ingredients, paired with Champagne and Burgundy wines carefully selected by the sommelier.
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- Ginza Nominokoji Yamagishi (Tokyo)
  Izakaya
  
  Tominokoji Yamagishi, an exclusive kaiseki restaurant from Kyoto, has opened its first location in Tokyo. Unlike its main branch, this establishment adopts an izakaya-style format, allowing diners to enjoy a more relaxed à la carte dining experience. Despite being located in Tokyo, the restaurant meticulously sources ingredients and even water from Kyoto, dedicating itself to faithfully recreating Kyoto’s culinary traditions.
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- Kitashinchi Kushikatsu Bon (Osaka)
  Kushikatsu
  
  A restaurant that elevates Osaka's soul food, kushikatsu, to a luxurious level. Skilled chefs meticulously prepare each skewer using carefully selected premium ingredients such as Chateaubriand and foie gras. The skewers are fried in a custom copper pot using a unique oil blend based on cottonseed oil, enhancing the natural flavors of the ingredients.
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