9 Dishes You Absolutely Must Try on Your Trip to Japan

Anyone who thinks they know Japanese food very well from their own country will be in for a big surprise on a trip to Japan. Of course, people are familiar with sushi, ramen, and tempura, but these are just a small part of an astonishingly diverse cuisine. And above all, the quality of the dishes there is, of course, on a whole different level. Japan stretches thousands of kilometers from Hokkaido in the cool north to the subtropical islands of Okinawa. In between lie mountains, fertile plains, cities with populations in the millions, small fishing villages, and coastlines bordering several different seas. And almost everywhere, unique culinary traditions have developed. Even those who enjoy sushi in Japan will be very surprised by the variety of fish and the purist approach to its preparation.

Added to this is a distinctive feature of Japanese food culture: regional specialties are cherished with remarkable pride. Even dishes found throughout the country taste different from region to region. Ramen is perhaps the best example of this: the broth, noodles, and toppings vary from city to city.

The term “meibutsu” comes up time and again when traveling and refers to something for which a particular place is especially well-known. Train stations, market halls, restaurants, and even rest stops feature local specialties that are sometimes hard to find just a few hundred kilometers away. A trip through Japan is therefore always a culinary journey of discovery as well.

Sushi in Tokyo: Edomae-Style Sushi

Of course, sushi can be found everywhere in Japan and the rest of the world today. However, its most famous form is closely associated with Tokyo. Until 1868, present-day Tokyo was called Edo, and it was right here that so-called Edomae sushi developed in the 19th century.

“Edomae” literally means “in front of Edo” and originally referred to the waters of Tokyo Bay. Fish and seafood were readily available and were combined with rice to make a quick meal. Back then, sushi was not an elegant fine-dining experience, but rather a kind of fast food for the residents of the bustling metropolis. Of course, there were no refrigeration methods like we have today. Fish was therefore salted, marinated, cooked, or pickled in vinegar. Many of these techniques continue to influence high-quality sushi to this day.

Anyone who is familiar with sushi only from Germany is often in for a surprise in Tokyo. Here, you’ll often find Edomae-style sushi, the traditional method of preparing nigiri sushi from the Edo period: It’s not the sheer number of ingredients that makes for good nigiri, but rather the quality and balance of just a few components. The temperature and seasoning of the rice, the cut and freshness of the fish, and—in most cases—a hint of wasabi beneath the fish must all work in harmony. In good sushi restaurants, it’s therefore often recommended to eat nigiri exactly as the sushi master serves it—and, above all, not to drown it in soy sauce. From small sushi spots with just a few seats to the famous omakase menu, you can find every variation in Tokyo today. And precisely because sushi is now known worldwide, it’s worth getting to know its birthplace here and learning to appreciate its purist traditions.

Hakata Ramen: Fukuoka's steaming answer to long nights

Ramen is probably one of the best examples of just how regional Japanese cuisine can be. There is no single “typical” Japanese ramen soup. Many regions have their own distinct styles. One of the most famous comes from Hakata, a district of Fukuoka on Kyushu. Hakata ramen is most easily recognized by its milky-white tonkotsu broth. To make it, pork bones are simmered vigorously for many hours until fat, collagen, and other components create an intense, creamy broth. It’s served with particularly thin, straight noodles.

The dining culture surrounding this dish is also interesting. Because the thin noodles soften quickly, people often start by ordering only a relatively small portion. Anyone who is still hungry afterward calls out “Kaedama!” and receives another portion of noodles served directly into the remaining broth.

Enjoying Hakata ramen is especially sociable at Fukuoka’s famous yatai. These small, mobile food stalls are set up in the evening and are among the city’s most delightful culinary experiences. You sit close together, order ramen, yakitori, or other small bites, and quickly strike up a conversation with the people next to you.

Osaka: Perhaps Japan's Most Pleasure-Seeking City

While Tokyo can sometimes seem a bit restrained and elegant, Osaka is its spirited culinary counterpart. The city is famous for its laid-back food culture and for the fact that food holds a particularly high place in its culture.

One of the best-known dishes is okonomiyaki. The name itself reveals the basic idea: “okonomi” roughly means “whatever you like,” and “yaki” means “fried” or “grilled.” The base of okonomiyaki is a hearty batter mixed with cabbage and other ingredients, which is then fried on a hot griddle. Depending on the variation, pork, seafood, or other ingredients are added. The toppings typically include the sweet-and-spicy okonomiyaki sauce, Japanese mayonnaise—which is often applied by the staff with a dramatic flourish—aonori (dried seaweed), and wafer-thin katsuobushi flakes, the famous bonito flakes. The latter dance about on the finished okonomiyaki due to the heat and look almost alive. Restaurants where the hot teppan griddle is built directly into the table are especially great. Depending on the restaurant, you either prepare the okonomiyaki yourself or have it served ready-made and kept warm on the griddle.

And then, of course, there’s takoyaki. These small, round dough balls with a piece of octopus inside are probably Osaka’s most famous street food. They’re cooked in special cast-iron molds and turned at an astonishing speed until they’re golden brown on the outside and wonderfully soft on the inside.

Takoyaki is usually served with sauce, mayonnaise, aonori, and katsuobushi. If you get them fresh from a stand, though, don’t bite into them too enthusiastically—they’re often incredibly hot on the inside. There are countless takoyaki stands all around the Dotonbori entertainment district. The huge, brightly lit billboards, crowds of people, and the aroma of freshly fried food are simply part of the Osaka experience.

Aichi: Hitsumabushi and Miso Katsu

Nagoya and Aichi Prefecture are sometimes somewhat overlooked on classic trips to Japan. This is a mistake—and not just from a culinary perspective. The region boasts a particularly distinctive local cuisine known as Nagoya Meshi. One of its most famous specialties is hitsumabushi. The star of the dish is unagi—grilled eel—glazed with a sweet and savory sauce and served over rice. What makes hitsumabushi special, however, is the way it’s eaten. Traditionally, you mentally divide the portion into several sections. First, you taste the eel and rice on their own to experience the original flavor. Next, you add seasonings and accompaniments such as scallions, wasabi, or nori. For another serving, you pour dashi or tea over it. Finally, you can enjoy the variation you liked best one more time. In this way, a single dish offers several different taste experiences.

Miso Katsu is quite different, but just as typical of Aichi. Tonkatsu—breaded and deep-fried pork—is found throughout Japan. In Nagoya, however, it’s served with a rich, dark miso sauce. Hatcho miso plays a key role here—a particularly intense, dark-colored miso made from soybeans and aged for a long time. Its deep, savory, and umami-rich flavors pair surprisingly well with the crispy tonkatsu. Anyone who’s mainly been familiar with light miso paste will discover a completely different side of miso here. Miso katsu is hearty, robust, and perhaps not exactly the lightest lunch you’ll have on a trip to Japan. But that’s exactly what makes it so appealing.

Photo: Yamanashi's rustic noodle cuisine at Mount Fuji

Few regions in Japan are as closely associated with a particular landscape as Yamanashi is with Mount Fuji. Amid the mountains, lakes, vineyards, and orchards, you’ll find a specialty here that could hardly be more perfect for a chilly day: hoto. At first glance, the dish resembles udon. However, the noodles are usually wider, flatter, and more rustic. They’re cooked together with vegetables directly in a hearty broth, often miso-based. Pumpkin is a particularly common ingredient; it softens during cooking and adds a subtle sweetness and extra creaminess to the broth. Depending on the season, other ingredients such as mushrooms, potatoes, scallions, cabbage, or other vegetables are added. There’s nothing delicate about hoto. And that’s exactly what makes it wonderful. After a day exploring the Fuji Five Lakes or hiking in the mountains, a steaming bowl of hoto feels almost like Japanese comfort food. The dish also beautifully demonstrates that Japanese cuisine is by no means limited to delicate, small portions and precisely arranged plates. It can just as easily be rustic, hearty, and warming.

Jingisukan: Hokkaido-Style Grilled Lamb

In the far north of Japan, it’s not just the climate that changes. The cuisine also takes on a different character. Hokkaido is known for its extensive agriculture, excellent dairy products, potatoes, corn, and, of course, fantastic seafood. One of the most unusual specialties, however, is Jingisukan, grilled lamb or mutton. The name is actually derived from Genghis Khan. The dish became popular in Japan in the 20th century, when sheep farming was encouraged. Why the Mongolian ruler, of all people, was chosen to give the dish its name is not entirely clear from a historical perspective. Presumably, the prevailing belief at the time—that mutton was typical of Mongolian cuisine—played a role. Today, Jingisukan is an integral part of Hokkaido’s culinary tradition. A characteristic domed griddle is placed on the table. The meat is grilled on it along with vegetables such as onions, cabbage, bell peppers, or bean sprouts. The meat juices flow outward, flavoring the vegetables in the process. The whole experience is convivial, uncomplicated, and a perfect fit for Hokkaido’s down-to-earth character. There are numerous Jingisukan restaurants, especially in Sapporo. And anyone who has so far associated Japanese cuisine primarily with fish and rice will likely experience one of the biggest surprises of their trip here.

Goya Champuru: Okinawa Tastes Different

Okinawa is very different from the rest of Japan, including in terms of cuisine. One of Okinawa’s most famous dishes is Goya Champuru. Goya is a bitter melon with a distinctive green, bumpy surface and a flavor that may take some getting used to. The bitterness is an integral part of the dish. Champuru literally means “mixed” and refers to a whole group of stir-fry dishes. For Goya Champuru, the bitter melon is typically stir-fried with tofu, egg, and pork or Spam—that is, breakfast meat. Spam may seem surprising in a traditional Japanese dish at first. However, Okinawan cuisine directly reflects the history of the islands. After World War II, Okinawa was under American administration until 1972. American foods left a distinct mark, and canned meat became part of everyday local cuisine. It is precisely these influences that make Okinawan cuisine so fascinating. It blends traditions of the Ryukyu Kingdom with Japanese, Chinese, Southeast Asian, and American elements.

And Goya Champuru is a perfect fit for the subtropical climate. It’s simple, hearty, and—thanks to the bitter melon—has a flavor that you’ll likely associate with Okinawa right from the first bite.

Japan tastes a little different in every place

If you’re traveling in Japan, you should therefore feel free to choose restaurants without knowing every dish in advance. A glance at the menu, asking, “What’s typical of this region?” or taking the recommendation of the person behind the counter can sometimes lead to the best culinary memories. The same goes for sake: It’s worth trying the sake from each prefecture to discover the regional differences in flavor.