What to eat in Japan: the dishes each city is known for, and how ordering works

What to eat, city by city

Tokyo

JNTO lists Tokyo’s classic ramen as shoyu, soy-sauce based. The city’s own dish is monjayaki: runnier than okonomiyaki, cooked on the griddle at your table and eaten straight off it with a small spatula. Tsukishima Monja Street, one minute from Exit 7 of Tsukishima Station (Yurakucho and Oedo lines), is lined with monja shops. For sushi and seafood, the Tsukiji Outer Market works best in the morning: most shops open around 9:00 to 14:00, many close on Sundays and some on Wednesdays, and before 9:00 professional buyers have priority. Three days in the city: Tokyo in 3 days.

Osaka

Osaka’s tourism bureau calls takoyaki, batter balls with octopus, a street food since the 1950s; okonomiyaki here is the Kansai style, with everything mixed into the batter. Kushikatsu, skewers fried in breadcrumbs, is the dish of Shinsekai, around Janjan Yokocho: dip once in the shared sauce and never again after a bite (use the free cabbage to scoop more). Kuromon Market has about 150 shops under a 580 m arcade. Route and times: Osaka in one or two days.

Kyoto

The city’s tourism site lists kyo-kaiseki (multi-course), obanzai (Kyoto home cooking), yudofu (simmered tofu, a winter favourite), shojin ryori (Buddhist temple cuisine), mackerel saba-zushi, nishin soba with herring, pickles, wagashi sweets and Fushimi sake. Kyoto notes that some places serving shojin ryori use fish stock, so say if you are vegetarian when you book. At Nishiki Market, don’t eat while walking: eat at the shop that sold it. Where it fits in a short stay: Kyoto in 2 or 3 days.

Fukuoka

Fukuoka has more than 100 yatai, open-air food stalls, in Nakasu, Tenjin and Nagahama, Nagahama is where thin hosomen noodles and kaedama (a second helping of noodles for the same soup) began. A few open at 18:00, most from around 18:30 to 19:00, and they are busiest around 20:00. The city’s rules for visitors: check the menu, prices and whether they take cards before you sit; eat and move on, as seats are few; keep bags small; and don’t stand outside drinking. Besides tonkotsu ramen, try motsunabe, an offal hot pot. Getting there: Hiroshima to Fukuoka by Shinkansen.

Hiroshima

Hiroshima okonomiyaki is layered, not mixed: a thin crêpe of batter, then a pile of cabbage and bean sprouts, then soba noodles, finished on the griddle. Sit at the counter to watch it being made. Hiroshima is also Japan’s biggest oyster producer (about 60% of shipments); they are best in winter and served all year. Day trip with Miyajima: Hiroshima and Miyajima.

Sapporo and Hokkaido

Sapporo is where miso ramen began; its tourism site describes medium-thick wavy noodles in a hot miso soup, and Ganso Ramen Yokocho in Susukino packs about 17 shops into one alley. Jingisukan is lamb or mutton grilled at the table, soup curry lets you choose the spice level and amount of rice, and Nijo Market serves seafood bowls. The tourism site also lists the “shime parfait”, a parfait to end a night of drinking. More in the Sapporo and Hokkaido guide.

How ordering works

From JNTO’s ramen, sushi and izakaya guides. Prices per plate and table charges vary by shop, so we don’t quote them. More manners, from chopsticks to the otoshi charge: Japanese etiquette and tipping.

Not sure where to start? On a first evening a food tour does the ordering for you and explains what you’re eating.

Reservations

• No booking needed: JNTO says ramen shops, casual chains and family restaurants generally don’t take reservations. If there is a queue, wait in line or write your name on the list by the door.
• Book ahead: popular sushi counters, kaiseki and high-end restaurants, often online, or through your hotel’s concierge, who can phone for you (JNTO). Some ask for a card or a deposit and charge a fee if you don’t turn up.
• Once booked: be on time and call if you are running late; seatings often have a time limit, commonly about two hours; cancel as early as you can.

Our concierge card asks hotel staff, in Japanese, to phone a restaurant and book for you.

Allergies

The Consumer Affairs Agency requires allergen labels only on packaged, processed food: 9 mandatory allergens (shrimp, crab, walnut, wheat, buckwheat, egg, milk, peanut, and cashew, which was added in April 2026 with a transition period for labels) and 20 recommended ones. Food cooked in a restaurant, at a stall or made in the shop is not covered, and soy sauce, the most common seasoning, contains wheat.

• Show an allergy card before you order: our allergy cards cover all 29 labelled allergens, plus “even a small amount”, “not in dashi or seasonings”, “not fried in the same oil” and soy sauce contains wheat.
• In convenience stores and supermarkets, read the label: allergens are listed in Japanese (卵 egg, 乳 milk, 小麦 wheat, そば buckwheat, 落花生 peanut).
• For a severe allergy, carry your own medication; our medical cards include “I carry an EpiPen”.

Vegetarian, vegan and halal

• Dashi is everywhere. JNTO says many dishes that look meat-free hide meat or bonito flakes, and even the sauce that comes with natto is often dashi (fish stock). Say exactly what you don’t eat: our vegetarian and vegan cards both rule out fish stock.
• Where it’s easier: vegetarian and vegan restaurants in the big cities, shojin ryori (book ahead and confirm the stock), and ryokan if you contact them ahead with your needs (JNTO). Many veggie restaurants display a vegan or vegetarian sticker from The Japan Vegan Society, VegeProject Japan or the Japan Vegetarian Association.
• Halal: JNTO notes Japan has no single halal certifying body, so “halal” or “Muslim-friendly” can mean different things, and a halal-friendly restaurant may not have a separate kitchen. Mirin and cooking sake are in many sauces. JNTO’s Japan Welcome Guide for Muslim Travelers lists restaurants and prayer spaces. Our halal card covers pork, lard and alcohol, including mirin.

Convenience-store food

Konbini (7-Eleven, FamilyMart, Lawson and others) are a real meal option. JNTO’s guide points to onigiri rice balls, bento, fried chicken and other hot snacks, and instant noodles, with hot water dispensers to make them in the store; some stores have a small eat-in corner. For vegetarians, onigiri with ume (pickled plum) or kombu are usually a safe bet, but check the label. Most also have an ATM: see cash, ATMs and cards in Japan.

Paying, tax and tipping

• Tax: food is taxed at 8% to take away and 10% to eat in, including at a convenience-store or fast-food seat (Ministry of Finance).
• No tipping: JNTO says it is not common to tip in restaurants, cafes and bars. Pay the bill as it is.
• Cash: some small shops, yatai and ticket machines take cash only; Fukuoka asks visitors to check how a yatai takes payment before sitting down. Carry some yen; ask with our “Can I pay by card?” card.

Quick answers

How do ramen ticket machines work?

Many ramen shops have a ticket machine by the door. Pay at the machine first, take the ticket it prints, and hand it to the staff, who make your order (JNTO).

Do you tip in restaurants in Japan?

No. JNTO says it is not common in Japan to tip in restaurants, cafes, bars, taxis or hotels. Many izakaya do add a small table charge, served as a starter called otoshi; that is normal, not a mistake.

Is it easy to eat vegetarian or vegan in Japan?

Harder than it looks. JNTO warns that meat or bonito flakes often hide in dishes that look meat-free, and that sauces and stocks can be dashi, a fish stock. Say exactly what you don’t eat, look for vegetarian or vegan restaurants, try shojin ryori (Buddhist temple cuisine, booked ahead), and tell a ryokan in advance.

Can I find halal food in Japan?

Yes, mainly in big cities, but there is no single halal certifying body in Japan and many kitchens use mirin and cooking sake. JNTO suggests checking with each restaurant and points to its Japan Welcome Guide for Muslim Travelers.

Do I need restaurant reservations in Japan?

For popular sushi counters, kaiseki and high-end restaurants, yes, often weeks ahead. Ramen shops, casual chains and family restaurants generally do not take bookings; you queue or write your name on a waiting list by the door (JNTO).

Are food allergies labelled in Japan?

On packaged food, yes: Japanese law requires labels to show 9 allergens, including wheat, buckwheat, peanuts and shrimp, and recommends 20 more. Restaurant dishes and food made in the shop are not covered, so ask, and show an allergy card.

Sources

Checked against these pages on 24 October 2026. Official pages take precedence over this summary.

1. JNTO: Ramen: types, where to eat it, and the ticket machine
   National tourism organisation.
2. JNTO: Sushi in Japan: styles, conveyor-belt sushi, omakase and etiquette
   National tourism organisation.
3. JNTO: Izakaya dining guide: sharing plates, what to order and drink
   National tourism organisation.
4. JNTO: Okonomiyaki guide: Kansai, Hiroshima and Tokyo (monjayaki) styles
   National tourism organisation.
5. JNTO: Making reservations: the most popular times to visit
   National tourism organisation.
6. Japan National Tourism Organization: Tipping in Japan
7. Ministry of Finance: Consumption tax: 10% standard rate, 8% for food and drink taken away
   Government ministry.
8. JNTO (JAPAN Monthly Web Magazine): How to get the most out of konbini, the Japanese convenience store
   National tourism organisation.
9. Consumer Affairs Agency: Food allergy labelling: mandatory for packaged, processed food (Japanese)
   Government agency.
10. JNTO: A vegetarian and vegan guide to Japan, with kosher and halal notes
    National tourism organisation.
11. JNTO: Muslim travelers in Japan: halal food, mirin and cooking sake, prayer rooms
    National tourism organisation.
12. JNTO: Japan Welcome Guide for Muslim Travelers: restaurants and prayer spaces by region
    National tourism organisation.
13. Tsukiji Outer Market: Hints for shopping: business hours and closed days
    Market association.
14. Chuo City Tourism (Central Tokyo): Tsukishima Monja Street: access and the monja association
    Official city tourism site.
15. Osaka Convention & Tourism Bureau (OSAKA-INFO): Takoyaki: Osaka’s street food
    Official tourism site of Osaka.
16. Osaka Convention & Tourism Bureau (OSAKA-INFO): Kushikatsu: Shinsekai and the no-double-dipping rule
    Official tourism site of Osaka.
17. Osaka Convention & Tourism Bureau (OSAKA-INFO): Kuromon Market
    Official tourism site of Osaka.
18. Kyoto City Tourism Association (Kyoto Travel): Food and drink: kyo-kaiseki, obanzai, yudofu, shojin-ryori, halal and vegan
19. Nishiki Market Shopping Association: Our requests to visitors: no eating while walking
    Market association.
20. Fukuoka Prefecture (VISIT FUKUOKA): Yatai food stalls: areas, opening times, rules and etiquette
    Official prefectural tourism site.
21. Hiroshima Prefecture (Dive! Hiroshima): Hiroshima okonomiyaki: how it is layered and cooked
    Official prefectural tourism site.
22. Hiroshima Prefecture (Dive! Hiroshima): Hiroshima oysters: Japan’s largest producer, best in winter
    Official prefectural tourism site.
23. Sapporo Tourist Association: Sapporo food: soup curry, Jingisukan, seafood bowls, miso ramen
    Official city tourism site.

General information. Opening hours, menus and payment methods change; check with the restaurant. Allergy and dietary information here is not medical advice. JapanBenri is not affiliated with any restaurant, market or tour company.