6 Cant-Miss Japanese Foods to Try in Japan For First-Timers
LAST UPDATED: JUNE 4, 2025 | EST. READING TIME: 11 MIN | IN PARTNERSHIP WITH: AUTORESERVE EDITORIAL TEAM
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For many travelers, Japanese cuisine—or washoku—is one of the highlights of visiting Japan. Registered as a UNESCO Intangible Cultural Heritage, washoku emphasizes the natural flavors of seasonal ingredients and artistic presentation rooted in a deep cultural tradition.
For first-time visitors looking to taste the heart of Japanese cuisine, 6 quintessential styles of washoku are must-tries: sushi, unagi, tempura, soba, Japanese multi-course cuisine, and sukiyaki. Dine at the top restaurants introduced below specializing in each of these genres in Tokyo, Osaka, Kyoto, and Nara for the ultimate foodie foray.
Whether in between sightseeing or while planning a special evening, use this guide to enjoy unforgettable dishes that can only be found in Japan.
#1. Sushi
When it comes to gourmet Japanese cuisine, sushi is often the first thing that comes to mind. In Japan, sushi restaurants can generally be divided into two main styles: the casually accessible "kaiten-zushi" or conveyor belt sushi, and the more refined "counter sushi" where guests sit face-to-face with a skilled chef. In Tokyo, I tasted the former at Donya Miura Misakikou Megumi and the latter at The Bellwood for a more modern omakase interpretation whereas Sukiyabashi Jiro Roppongi Hills applies a traditional approach.
To experience the true essence of authentic sushi, counter sushi is highly recommended. Many of these establishments follow the techniques of Edomae sushi—a traditional Tokyo-style approach with precise preparations individually tailored to each piece of fish.
These careful techniques involve marinating in vinegar, soaking in soy sauce, curing with salt to remove moisture, or searing to enhance aroma. Such meticulous preparation brings out the full potential of each ingredient, with the depth of flavor achieved through the craftsmanship of the chef—beyond simply placing fresh fish on rice—defining the true spirit of Edomae sushi.
Sushi Yamaken Ginza (Tokyo)
鮨 やまけん 銀座店 (9F Duplex Tower Ginza, 5-13-19 Ginza, Chuo-ku, Tokyo)
Just 1 minute from Higashi-Ginza Station, Sushi Yamaken Ginza sits on the 9th floor of Duplex Tower Ginza, offering views of the city’s dazzling skyline. The restaurant features counter seats for close-up views of the chefs, scenic table seating, and private rooms for 2–10 people.
Their signature items include bluefin tuna and uni—or sea urchin—sourced via exclusive channels for top quality and freshness. Along with traditional Edo-style sushi, they also serve creative wagyu nigiri and cocktail-infused sushi. The most popular ¥15,000 Seasonal Omakase Course – Miyabi includes 22 dishes with an option to add the famed Overflowing Uni and Tuna Hand Roll.
Sushi Hasegawa Shinsaibashi Main Store (Osaka)
寿司 はせ川 心斎橋本店 (4F Stagea Building, 1-16-20 Higashi Shinsaibashi, Chuo-ku, Osaka)
A 5-minute walk from Shinsaibashi Station in the Stagea Building, refined Sushi Hasegawa uses premium seasonal ingredients from across the country to craft sushi and Japanese cuisine. Their beautifully crafted sushi is served with artisanal pottery fired in traditional kilns, stimulating all five senses.
The recommended Konjaku Kaiseki Course (¥18,000) includes 5 sushi pieces and seasonal dishes, otherwise the Counter-only Sushi Omakase (¥17,000) is another fan favorite. The space includes fully private rooms for up to 24 people, and the 17-seat counter offers an up-close experience with the chefs.
Already planning a trip to Osaka? Check out my ultimate 1 day in Osaka itinerary detailing everything you need to know when visiting Japan’s kitchen.
#2. Unagi (Freshwater Eel)
Eel has been loved by the Japanese since ancient times and is still familiar today as a synonym for "delicacies." Plump, tender flesh and rich, melt-in-your-mouth flavor give it a special appeal not found in other marine life—one I enjoyed while preparing unagi nigiri during a sushi-making class at the Umemori Sushi School in Kyoto!
Among these, "unaju" and "unadon," or broiled eel served on rice, are classic stamina dishes representing Japan. The harmony of a charcoal aroma and special sweet and spicy sauce attracts both Japanese locals and intrepid visitors.
Unagi Sumiyaki Hitsumabushi Minokin Kanda Main Store (Tokyo)
鰻 炭焼 ひつまぶし 美濃金 神田本店 (1F VORT Suehirocho II, 6-14-3 Sotokanda, Chiyoda-ku, Tokyo)
A 1-minute walk from Suehirocho Station on the Ginza Line, Unagi Sumiyaki Hitsumabushi Minokin follows Gifu’s traditional Minoji-yaki method and is listed in “Top 100 Eel Restaurants.”
Their Kansai style eel is grilled without steaming for a crispy outer layer and tender inside, finished with a secret sauce developed since the restaurant’s founding. Signature dishes include Unadon and Hitsumabushi, ranging from ¥2,750 to ¥12,950.
Unakiku (Nara)
うな菊 (Kikusuiro, 1130 Takabatake-cho, Nara City, Nara Prefecture, Japan)
Unakiku is a prestigious unagi spot carrying on the tradition of long-established Kikusuiro, a ryotei or traditional Japanese inn with over 130 years of history. The restaurant is located in a historic building nestled next to the Kasuga Taisha torii gate, a UNESCO World Heritage site steeped in the charm of Nara.
Serving authentic Edo-style grilled unagi, this specialty restaurant showcasing the expert techniques of skilled artisans. Live eels are carefully cleaned, filleted by hand, broiled lightly to seal in flavor using a technique known as shirayaki, then grilled over charcoal to achieve an aromatic finish. The house-made sauce—uniquely crafted from a blend of soy sauce and mirin—adds depth while enhancing the natural richness of the eel.
The menu offers a wide range of options to suit various occasions and budgets, from the accessible half-portion unaju (¥2,800) to the luxurious “Unagi Zukushi” Course (¥9,000) available exclusively in the evening.
The interior is housed in a charming annex originally built as a guest residence for the imperial family. The serene second-floor seating overlooks Ara-ike Pond, offering a refined atmosphere to take in the natural beauty and history of Nara while serving as the perfect dining destination to conclude your sightseeing.
#3. Tempura
Tempura is one of Japan’s most iconic traditional dishes, prepared by coating ingredients like seafood and vegetables in batter and deep-frying them. Though simple in concept, it’s a dish with incredible depth beloved since the 1603–1868 Edo period by commoners and connoisseurs alike.
The batter is crafted by delicately balancing flour, egg, and water, fried at just the right temperature to create a crispy exterior and fluffy interior. Seasonal ingredients such as shrimp, squid, eggplant, lotus root, and maitake mushrooms express the flavors of each season—which are especially enjoyed within the traditional aesthetic of a ryokan like at the Yoshikawa Inn’s tempura bar I visited in Kyoto!
There are many ways to enjoy tempura—dipped in savory dipping sauce called tentsuyu or salt, or served in tempura rice bowls known as tendon or tempura soba. At specialist restaurants, chefs use premium ingredients and meticulous techniques to create edible masterpieces.
Tempura Osakaya Sōtetsu (Osaka)
天ぷら 大坂屋 草哲 (1F SANTO Building, 6-8-2 Fukushima, Fukushima-ku, Osaka)
Located in the heart of Umeda, Tempura Osakaya Sōtetsu offers a peaceful oasis away from the urban bustle. The interior evokes the tranquility of a traditional tea room, providing an ideal setting to savor each dish in a calm atmosphere.
Their ultra-thin tempura is defined by its delicate coating, achieved via specially formulated water. The light texture enhances the pure flavors of each natural ingredient, with premium selections flown in from across Japan. Seasonal treasures include wild tiger prawns, kuroge wagyu or Japanese black beef, fresh sea urchin, baby sweetfish from Lake Biwa, and butterbur sprouts.
Despite being one of Osaka’s top-tier restaurants, reservations are relatively easy to secure. The chef is known for his warm hospitality, making this a welcoming spot for both regulars and first-time guests.
Tempura Fukamachi (Tokyo)
てんぷら 深町 (1F A.M. Kyobashi Building, 2-5-2 Kyobashi, Chuo-ku, Tokyo)
A 1-minute walk from Kyobashi Station, Tempura Fukamachi is a Michelin-starred gem serving high-end Edo-style tempura. Quietly tucked into a side alley away from the city’s noise, the restaurant exudes refined elegance honed through years of tradition.
The owner-chef is a seasoned master who trained at the prestigious Yama-no-Ue Hotel, honing his craft for over 50 years. Each piece of carefully selected seasonal produce is fried with precision, yielding delicate, elegant flavors.
The tempura is cooked in Taihaku sesame oil, delivering a surprisingly light and crisp finish. The thickness of the batter and fry time are adjusted for each ingredient, showcasing the chef’s expertise. Courses range from ¥17,500 for lunch to ¥32,000 and up for dinner, featuring 11–15 items such as tiger prawns, white fish, and seasonal vegetables presented on lacquered trays.
The restaurant features a counter that wraps around the tempura fryer with two additional small tables in the back, allowing guests to watch the chefs at work. The chef’s sons now work alongside him in the kitchen, carrying forward his legacy while exploring new expressions.
Already planning a trip to Tokyo? Check out my ultimate 3 days in Tokyo itinerary detailing everything you need to know when visiting the Japanese capital.
#4. Soba
Soba is one of Japan’s most time-honored noodle dishes. It became a popular staple among the general population during the Edo period, with soba shops lining city streets. Even today, many families continue the tradition of eating year-crossing “toshikoshi” soba on New Year’s Eve as a wish for longevity and protection from misfortune.
Soba is considered a health food since buckwheat flour is rich in dietary fiber and rutin believed to help regulate blood pressure. Regional soba cultures are also richly diverse. Japan’s three most famous soba types are:
Shinshu soba from Nagano
Izumo soba from Shimane
Wanko soba from Iwate
In Tokyo, the mainstream style is Edo-mae soba, known for its thin noodles and sharp, soy-based dipping sauce. From long-standing establishments to modern eateries, Tokyo offers a wide variety of soba experiences that continue to captivate diners.
Asakusa Jūroku (Tokyo)
浅草じゅうろく (1F Oodai Building, 4-37-8 Asakusa, Taito-ku, Tokyo)
Walking distance from Tsukuba Express Asakusa Station, Asakusa Jūroku is tucked away in a quiet corner behind the bustling temple area. It’s a favorite among soba aficionados digging into their specialty handmade noodles crafted with premium, aromatic buckwheat flour.
They meticulously control each detail of the final dish, beginning with how the flour is milled to later how the noodles are kneaded and cut. The restaurant serves “nihachi soba” comprised of 80% buckwheat and 20% wheat flour, focusing on smooth texture and a clean finish.The dashi soup stock is made using only thick-cut honkarebushi—or aged and fermented bonito flakes—creating a refined, well-balanced pairing with the noodles.
In addition to soba, they offer a rich selection of seasonal appetizers featuring fresh seafood and vegetables, like their Special Omakase Course with expertly grilled dishes. The ¥8,800 Standard Course centers around handmade soba and seasonal Japanese dishes paired with sake in an immersive culinary experience. The interior features 8 counter seats for a close-up view of the soba-making process and two private rooms for 5 guests each, making it ideal for quiet dinners, business meals, and special occasions.
#5. Japanese Cuisine (Kaiseki, Kaiseki Ryori, Kappo)
Japanese cuisine or washoku is known for delicate flavors that highlight the natural qualities of seasonal ingredients, in addition to an elegant presentation which reflects the four seasons. Meals are typically served in a multi-course format, with careful attention to the harmony between taste, appearance, and tableware.
This category includes kaiseki cuisine, kaiseki ryori, and kappo, each with their own traditions and aesthetics. All are grounded in an appreciation for nature and seasonality and have earned high praise from international visitors for their cultural depth and sophistication. Combining spiritual practice with culinary delights, I dined at Zen vegetarian Shigetsu inside Tenryu-ji to discover a shojin ryori lunch.
Kiyama (Kyoto)
木山 (1F Verdur Goshono, 136 Kinuyacho, Nakagyo-ku, Kyoto)
Just south of the Kyoto Imperial Palace, Kiyama is a renowned kaiseki restaurant which earned a Michelin star within its first year of opening. Chef-owner Kiyama’s cuisine, which fuses refined technique with personal creativity, continues to captivate foodies from around the world.
The restaurant draws fresh spring water from a well on the property, forming the foundation of its signature dashi broth. A typical course meal starts with white broth soup, followed by dishes such as wanmono or clear soup, kosuimono or light broth, and yakimono or a grilled dish, all layered with the umami of seasonal ingredients. Meals end with a serving of thin tea, curating a dining experience woven into a beautiful narrative.
Lunch courses average around ¥14,000 and dinner ranges from ¥30,250 to ¥40,000, all served in omakase format changing daily depending on the season and ingredient availability. Each visit is a once-in-a-lifetime culinary experience.
Kien (Tokyo)
帰燕 (2-18-8 Akasaka, Minato-ku, Tokyo)
Nestled in Tokyo’s Akasaka district, Kien is a classic kaiseki restaurant helmed by a chef with experience at several top-tier establishments. It’s earned a Michelin star for 10 consecutive years, proving both its excellence and reliability.
Kien’s seasonal dishes showcase ingredients such as bamboo shoots, mountain vegetables, crab, and fugu or blowfish, all prepared with utmost delicacy to enhance their natural flavors. One of the restaurant’s signature items is the seasonal donabe takikomi gohan known as clay pot rice, beloved by many repeat customers.
Dinner is offered in three different omakase course options, with an extensive selection of sake and wine to pair with the meal. Every dish is executed with meticulous attention to detail, delivering new surprises with each visit. The restaurant was renovated in 2020, transforming the space into an elegant and serene Japanese-style interior.
#6. Sukiyaki
For many Japanese people, when they think of a luxurious meal, sukiyaki is one of the first dishes that comes to mind. Beautifully marbled wagyu beef is simmered in a sweet-savory sauce called warishita, then dipped in beaten raw egg—melting in your mouth with a rich, velvety flavor.
Sukiyaki became popular among the general public during the 1868–1912 Meiji era and eventually established itself as a beloved family treat. By the 1960s, sukiyaki had become known internationally and is now considered one of Japan’s representative beef dishes.
Mishima-tei Main Store (Kyoto)
三嶋亭 本店 (405 Sakuranocho, below Sanjo-dori, Teramachi-dori, Nakagyo-ku, Kyoto)
Founded in 1873, this Kyoto institution boasts over 150 years of history as a sukiyaki specialist. With its longstanding reputation and adherence to tradition, Mishima-tei continues to be loved by gourmet diners from all over the world.
Their signature sukiyaki features the highest-quality kuroge wagyu, hand-selected by the head chef. The beef is expertly aged to enhance its flavor, and meals are prepared tableside by attentive staff, adding a personal touch that’s unique to Mishima-tei.
Lunch courses start at ¥8,591, while the ¥17,545 “Tsuki” Course offers an even more premium cut. For special occasions, the ¥24,200 “Hana” Kaiseki Course includes appetizers, sweets, and matcha to complete the experience.
The restaurant is housed in a stunning traditional Japanese building with 250 seats, offering both table seating and private rooms. Located just an 8-minute walk from Sanjo Station (Keihan Line), it is a must-visit for anyone seeking the ultimate sukiyaki in Kyoto.
Already planning a trip to Kyoto? Check out my ultimate 3 days in Kyoto itinerary detailing everything you need to know when visiting the Japanese cultural heart.
Ibuki (Tokyo)
伊吹 (2F Kawano Building Annex, 1-16-8 Nishi-Shinjuku, Shinjuku-ku, Tokyo)
This long-established sukiyaki restaurant was founded in 1950, quietly located on the 2nd floor of a building in Nishi-Shinjuku. Loved by locals for generations, Ibuki is a hidden gem offering authentic flavors in a cozy setting. With only about 20 seats between counter and table seating, the restaurant is known for its warm and attentive service by the hostess and staff.
The menu features just two dishes: sukiyaki and shabu-shabu, showcasing the restaurant’s confidence in their offerings. Both use domestic A5-grade wagyu, prized for its delicate marbling and melt-in-your-mouth fat. The Kanto-style sukiyaki involves simmering the meat and vegetables together in warishita sauce, allowing the flavors to meld deeply. Despite the high-quality beef, the average budget is around ¥6,000, making it an exceptional bang for your buck.
Hariju Dotonbori Main Store (Osaka)
はり重 道頓堀本店 (1-9-17 Dotonbori, Chuo-ku, Osaka)
With a history spanning over 100 years, Hariju is a specialty store for kuroge wagyu beef. Despite its prime location just 3 minutes from Namba Station, the shop maintains a distinct traditional Japanese aesthetic.
Since its founding, Hariju has insisted on using only female kuroge wagyu, offering the highest quality sukiyaki. The warishita broth is enriched with the deep umami of slowly simmered beef tendons, which pairs exquisitely with finely marbled beef and fresh egg. The popular “Tsuki Course” includes a toast beer or soft drink, sukiyaki, seasonal appetizers, rice, and pickles—all in a four-part set.
The restaurant includes 17 private rooms in various sizes, designed to evoke the charm of the Showa era. This tranquil and timeless environment provides an exceptional hospitality experience unique to Japan.
In Closing
Incorporate the six genres of washoku into your Japanese culinary experience by dining at the 12 exceptional restaurants highlighted from across popular destinations in Japan. Even within the same category, flavors and presentation can vary by region, which is part of what makes Japanese cuisine so captivating.
We hope this guide helps you discover the perfect restaurant for your journey to Japan, and that you enjoy a special dish which becomes a cherished memory of your time in the country.
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