National Classics

• Sushi: Conveyor-belt sushi (such as Sushiro and Hamazushi) costs around $14–$28 per person; high-end sushi restaurants often require reservations, starting at around $70 per person.
• Ramen: Four major styles include tonkotsu (Fukuoka), shoyu (Tokyo), miso (Sapporo), and shio (Hakodate)—bowls are typically priced between 800–1,200 yen.
• Tempura: Best served fresh and hot, often dipped in tentsuyu or salt; Edomae-style is considered the most traditional.
• Yakiniku/Grilled Meat: Order wagyu by cut; prices are high but quality is consistently good.
• Izakaya: A casual after-work spot, typically serving skewers, draft beer, and small dishes.

Regional Specialties

• Osaka: Known for takoyaki, okonomiyaki, and kushikatsu (note: double-dipping is not allowed).
• Kyoto: Features yudofu (tofu hot pot), matcha desserts, and traditional Kyoto-style kaiseki.
• Hokkaido: Popular for soup curry, Jingisukan (grilled lamb), and seafood rice bowls.
• Nagoya: Home to miso-katsu (pork cutlet with miso sauce), tebasaki (chicken wings), and yakiudon (miso-flavoured stir-fried udon).
• Okinawa: Try Okinawa soba, goya champuru (bitter melon stir-fry), and umibudo (sea grapes).

Practical Tips

• Reservations are required for high-end restaurants, many of which only take bookings by phone or through hotel concierges.
• Convenience store sandwiches, onigiri (rice balls), and bento boxes (from 7-Eleven, FamilyMart, Lawson) are high quality and convenient breakfast options.
• Department store basement food courts (Depachika) often have discounts starting around 7–8 PM.
• Avoid eating while walking, especially near temples or shrines.
• Most restaurants require you to purchase meal tickets from a vending machine at the entrance and then hand them to the staff.