11 must-try food and drink dishes when visiting Japan

When most people think of Japanese food, the first dish that comes to mind is undoubtedly sushi. And for good reason! From high-end sushi bars to casual conveyor belt restaurants, sushi in Japan is widely available and consistently delicious.

At its core, sushi is made with vinegared rice (known as shari or sumeshi) that is either topped with or rolled around ingredients such as raw fish, seafood, vegetables, or even cooked meats. Popular types include nigiri sushi (a slice of fish over rice), maki rolls (rice and fillings wrapped in seaweed), and sashimi-style sushi.

While sushi around the world is typically served cold, traditional Japanese sushi is meant to be enjoyed at room temperature, which enhances the flavour and texture of both the rice and the toppings.

Tempura is a popular dish in Japanese cuisine, typically consisting of seafood that are lightly coated in a delicate tempura batter and then deep-fried to golden, crispy perfection. Known for its airy texture and satisfying crunch, Japanese tempura is typically served in bite-sized portions, making it a favourite appetizer or side dish.

While tempura is often enjoyed as part of a larger meal, it can also be served over a bowl of steamed rice (known as tendon) or paired with soba noodles for a more filling option. Common ingredients include shrimp, sweet potato or pumpkin, though seasonal variations are widely enjoyed.

Ramen is another popular dish in Japan, and ramen restaurants can be found on almost every street! This hearty meal is made up of wheat noodles served in a broth (usually meat or fish-based) and flavoured with soy sauce or miso, then topped with extra ingredients. Again, there are regional variations – toppings can include sliced pork, egg, seaweed or seafood and the broth base varies by location.

In some restaurants you'll even find a vending machine, which you use to pay for your ramen. You get a ticket and then your order is brought to your table.  And when eating your ramen don’t worry about slurping – it’s not considered bad manners in Japan as it shows you’re enjoying your meal! Japanese people also believe slurping enhances the flavour. 

Top tip: Visit the Instant Ramen Museum in Osaka to create your own cup of noodles!

Miso soup is a traditional Japanese dish made with a flavourful stock called dashi. Into this umami-rich broth, miso paste (a fermented soybean paste) is gently mixed to create the soup’s signature savoury depth. A classic bowl of miso soup often includes silken tofu, which adds a delicate texture.

It’s commonly garnished with sliced spring onions and may also feature seasonal vegetables, seaweed, or seafood, depending on the region or variation. In Japanese dining etiquette, it’s customary to lift the bowl to your lips and sip the broth directly. Use your chopsticks to enjoy the solid ingredients like tofu, vegetables or seafood. 

Udon noodles are a beloved staple in Japanese cuisine, known for their thick, chewy texture and versatility. Made from wheat flour, water, and salt, these Japanese noodles are heartier than other varieties like soba or ramen, making them especially satisfying in both hot and cold dishes.

Udon can be served hot in a savoury broth, often flavoured with miso, soy sauce, or dashi, and topped with ingredients like tempura, green onions, or kamaboko (fish cake). Alternatively, cold udon noodles are served with a dipping sauce (called mentsuyu), especially popular during warmer months.

When eating udon, it’s customary to use chopsticks and to slurp the noodles; a practice that’s not only culturally accepted but also believed to enhance the flavour, and help cool down the hot noodles!

Yakitori is a popular Japanese street food consisting of bite-sized pieces of grilled meat (most commonly chicken) skewered on bamboo sticks and cooked over a charcoal grill. These yummy Japanese skewers are a staple at food stalls, izakayas (Japanese pubs) and festivals across Japan.

The meat used in yakitori varies by cut, offering a range of textures and flavours. While chicken thigh is the most common, you’ll also find skewers made with minced chicken (tsukune), chicken wings, chicken skin (kawa), and even offal. Many yakitori skewers are seasoned with either salt (shio) or a sweet-savory tare sauce made from soy sauce, mirin, and sugar.

Vegetable skewers are also popular, featuring ingredients like green peppers, shiitake mushrooms, asparagus or scallions. Whether enjoyed as a snack or part of a meal, yakitori offers a smoky, satisfying taste of Japanese grilled cuisine.