11 must-try food and drink dishes when visiting Japan

What is sushi? When most people think of Japanese food, the first dish that comes to mind is undoubtedly sushi. And for good reason! 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 (a slice of fish over rice), maki rolls (rice and fillings wrapped in seaweed), and temaki (cone-shaped rolls wrapped in seaweed). 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.

Why it matters in Japanese food culture: Sushi embodies many of the hallmarks of Japanese excellence – precision, knife skills, and immaculate execution are all required of a great sushi chef. Sushi is not just food on the table, it is an art form in its own right. On our Upgraded - Discover Japan we include a delicious sushi lunch at Tokyo's famous Tsukiji fish market for some of the freshest sushi in Tokyo and an insight into the provenance of the ingredients, whilst our Cycle Japan tour visits Omicho Market, known as Kanazawa's Kitchen, where you can taste your way through fresh, seasonal, and locally sourced sushi with fillings including tuna and salmon. 

Travel tip: Sushi doesn't have to be a luxury experience. From high-end sushi bars to casual conveyor belt restaurants, sushi in Japan is widely accessible to suit different budgets and dining styles.

What is tempura? Tempura is a popular dish in Japanese cuisine, typically consisting of vegetables or seafood that are lightly coated in a delicate tempura batter and then deep-fried to golden, crispy perfection. Common ingredients include shrimp, sweet potato or pumpkin, though seasonal variations are widely enjoyed. 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.
 

Why it matters in Japanese food culture: originally linked to the presence of Portuguese traders and missionaries in the 16th century, tempura is part of the eating out culture in Japan. As most Japanese city homes are short on space, the dining out culture in urban hubs like Tokyo or Osaka is vibrant and full of dishes like tempura that are cooked quickly with great skill. 
 

Travel tip: 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.

What is ramen? Ramen is hearty meal is made up of wheat noodles served in a broth (usually meat or fish-based), then topped with extra ingredients. Again, there are regional variations for the broth base. Shoyu or Tokyo style broth is a soy sauce base, Shio broth is lighter still and originates from Hokkaido island's port cities, whereas Tonkotsu broth is a much richer, opaque broth made from pork bones that originates from Fukuoka, Kyushu island. Toppings can include sliced pork, egg, seaweed or seafood. 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!

Our Highlights of Japan - Kyushu Island visits Fukuoka, the home of Tonkotsu pork ramen, so of course we have included a classic tonkotsu ramen lunch. 

Why it matters in Japanese food culture: Ramen is a staple comfort food in Japan, being an inexpensive and filling meal, and the instant ramen is a worldwide export recognised in student kitchens and beyond. 

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

What is miso soup? 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. 

Why it matters in Japanese food culture: Miso soup is served at all times of day in Japan, including breakfast. You'll find it in the traditional Monk's Breakfast during your stay in a Buddhist temple in Nagano on our Simply Japan tour and as part of the multi-course Kaiseki Ryori meal in a traditional ryokan on Hirado Island on our Japan in Depth tour - it's a versatile dish, with miso also used as an ingredient throughout Japanese cuisine.  

Travel tip: To go beyond tasting, our Highlights of Japan - Kyushu Island visits a miso brewery founded in 1900 in the little-visited Edo period town of Kitsuki. Very few foreign tourists visit this hidden gem, and the miso brewery is one of three historic artisan shops which can only be visited with a local guide. Naturally, miso tastings are included in your tour. This is a truly special experience that brings you up close to Japan's food heritage.

What is udon? 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, and dashi (fish based) - vegetarians should be wary - 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.

Why it matters in Japanese food culture: Udon noodles are traditionally served as part of New Year's Eve celebrations. 

Travel tip: A steaming bowl of udon is the perfect way to warm up on a cold day, making it ideal during the Sapporo Snow Festival. The festival takes place on Hokkaido island in northern Japan, which is famous for its premium wheat production and this region favours sanuki-style udon with an unmami broth made from fish and seaweed, thanks to Hokkaido's fishing heritage. 

What is yakitori? 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.

Travel tip: Because of its casual nature, yakitori is ideal street food - and the street food scene in Fukuoka is hard to beat. Fast food stalls called yatai make for a memorable yakitori experience, strolling from one tiny stall to the next, most stalls only able to accommodate two or three diners at a time. Plus, yakitori is one of Fukuoka's local specialities, cinching the deal.