Japanese Cuisine Guide: Dishes to Know and Meals to Try

Japanese cuisine includes everyday set meals, noodles, grilled dishes and carefully paced courses. Use the short explanations below to understand the styles, then follow these links to meals and food stories already covered on the blog.

Try the dishes through these reviews

Kaiseki at Ginza Seikoan — a Japanese course with seasonal seafood, nodoguro and Wagyu.
Teishoku and gozen at Takayouji — Japanese lunch sets with rice, soup and a main dish.
Yakiniku at Tokori Ueno — a beef-focused lunch.
Soup curry at Syukur in Kawasaki — a spiced broth with vegetables, seafood and chicken.
Onsen dining at Shiraku no Yu — a meal within a Kawasaki onsen visit.
The unagi guide — freshwater eel, kabayaki and the summer eating tradition.

Sushi: The Art of Simplicity

Sushi is perhaps the most internationally recognized Japanese dish. It consists of vinegared rice paired with various toppings, most commonly raw fish. There are several types of sushi, including:

Nigiri: A hand-pressed mound of rice topped with a slice of fish or seafood.

Japanese cuisine nigiri sushi — hand-pressed rice topped with fish and seafood

Maki: Rolled sushi, where fish and vegetables are encased in rice and seaweed.

Maki sushi rolls with fish and vegetables wrapped in rice and seaweed

Sashimi alongside sushi: Sliced raw fish served without rice. It is a separate preparation, not a type of sushi.

Plate of sashimi — sliced raw fish served without rice

Ramen: A Bowl of Comfort

Ramen, a hearty noodle soup, has won hearts worldwide. Each bowl typically includes wheat noodles, a rich broth (often chicken, pork, miso, or soy-based), and various toppings like sliced pork, green onions, and a boiled egg. Regional varieties offer unique flavors, such as Hakata’s rich, creamy tonkotsu ramen or Sapporo’s miso ramen. The three examples below illustrate common styles; ramen has many other regional variations.

Tonkotsu Ramen

Miso Ramen

Shouyu Ramen

Shoyu ramen with a clear soy-sauce-based broth and noodles

Ken’s Dining Guides

Ramen at a glance

Compare three styles below. On smaller screens, swipe or scroll sideways to see every column.

Type of Ramen	Broth Base	Flavor Profile	Key Ingredients	Regional Specialty
Tonkotsu	Pork bones	Rich, creamy, and hearty	Pork bones, garlic, ginger, soy sauce	Fukuoka (Hakata)
Miso	Fermented soybean paste	Savory, slightly sweet, and hearty	Miso paste, chicken or pork broth, garlic, ginger	Hokkaido (Sapporo)
Shoyu	Soy sauce	Light, salty, and savory	Soy sauce, chicken or pork broth, garlic, ginger	Tokyo

Tempura: Crispy Perfection

Tempura involves lightly battering and deep-frying seafood and vegetables to achieve a light, crispy texture. It’s often served with a dipping sauce or atop a bowl of rice (tendon) or noodles (tempura soba/udon). The secret lies in the batter and the oil’s temperature, ensuring a delicate, non-greasy finish.

Crispy tempura — lightly battered and deep-fried shrimp and vegetables

Okonomiyaki: Japanese Savory Pancakes

Okonomiyaki, often referred to as Japanese pizza or pancake, is a savory dish made with flour, eggs, shredded cabbage, and a variety of other ingredients like meat, seafood, and cheese. It’s cooked on a griddle and typically topped with mayonnaise, okonomiyaki sauce, and bonito flakes.

Okonomiyaki — Japanese savory pancake topped with sauce and bonito flakes

Yakitori: Grilled Skewers

Yakitori consists of bite-sized pieces of chicken (or other meats) grilled on skewers. It’s a popular street food and bar snack, often enjoyed with a cold beer. The skewers can be seasoned with salt (shio) or a sweet soy sauce-based tare.

Yakitori — grilled chicken skewers brushed with savory tare sauce

Soba and Udon: The Noodle Duo

Soba (buckwheat noodles) and Udon (thick wheat noodles) are staple dishes often served either hot in a broth or cold with a dipping sauce. They are versatile and can be enjoyed in various forms, like tempura soba or udon with a curry-flavored broth.

Bowl of soba — Japanese buckwheat noodles served chilled

Bowl of udon — thick Japanese wheat noodles in hot broth

Matcha: The Green Tea Experience

No introduction to Japanese cuisine would be complete without mentioning matcha, finely ground green tea leaves. Matcha is enjoyed in traditional tea ceremonies and as a flavoring in sweets, ice cream, and even savory dishes.

Matcha — finely ground Japanese green tea whisked into a frothy bowl

Final Thoughts

Japanese cuisine offers a harmonious blend of flavors, textures, and presentation. Whether you are enjoying the elegance of sushi, the comfort of ramen, or the crispy bite of tempura, each dish reflects centuries of culinary tradition. Notice the small details — the freshness of the rice, the depth of the broth, and the simple beauty of the plating. To learn more about the cultural roots of these dishes, you can explore the official guide from the Japan National Tourism Organization. As you explore Japanese cuisine, take time to savor the simplicity and care behind every plate.

For more delightful explorations of Japanese culture and cuisine, visit Dining Guides. Whether you are a first-time visitor or a long-time foodie, Japanese cuisine rewards curiosity — try one new dish at a time, and let each meal tell its own simple story. Itadakimasu!