Japanese Food by Dish

From Tokyo sushi to Hakata ramen — discover Japan's iconic dishes and the prefectures where each one reaches its absolute best.

🍣 Sushi 🍜 Ramen 🍤 Tempura 🥩 Wagyu 🎪 Street Food 🍝 Soba & Udon 🍚 Seafood Bowls 🏮 Izakaya 🍢 Okonomiyaki 🍱 Kaiseki 🍵 Wagashi & Matcha 🌸 Seasonal 🧭 Practical Guide
🍣

Sushi

Fresh fish · Vinegared rice · Omakase

Sushi was born in Tokyo (then Edo) as fast street food — fresh fish pressed onto vinegared rice, served at the counter. Today, from ¥150-a-piece standing bars to ¥50,000 omakase counters, Japan offers the widest sushi spectrum on earth. The golden rule: always eat closest to where the fish lands.

Where to eat the best sushi in Japan

Tokyo sushi Tsukiji Edo-mae
Edo-mae Sushi Tokyo Tsukiji Outer Market, Ginza & the world's most Michelin-starred sushi counters
→ Kanazawa Omicho market fresh fish sushi Ishikawa
Sea of Japan Sushi Ishikawa Kanazawa's Omicho Market — crab, buri, and Sea of Japan fish at peak freshness
→ Hokkaido Hakodate morning market uni ikura sushi
Uni & Ikura Sushi Hokkaido Hakodate morning market — fresh uni, ikura & crab eaten at sunrise
→ Osaka standing sushi bar Kuromon market
Tachigui Standing Sushi Osaka Kuromon Ichiba & standing sushi bars — point, receive, eat, no menu needed
→ Miyagi Sendai seafood kaisen sushi Matsushima
Kaisen & Oysters Miyagi Matsushima oysters & Sendai kaisen-don — Pacific seafood at its finest
→ Niigata sake rice sushi fresh fish
Sushi × Sake Pairing Niigata Premium sushi rice & local sake — the region where both are at their peak
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Read the in-depth guides

🗾Regional Specialties by Prefecture→ 🗼What to Eat in Tokyo: First-Timer's Guide→ 🍱Japan Food Tour: What to Eat by Region→
🍜

Ramen

Broth · Noodles · Regional styles

Ramen is Japan's national comfort food — and contrary to popular belief, every region has its own style, broth, and toppings. Miso in Sapporo, tonkotsu in Hakata, shoyu in Tokyo, shio in Hakodate: the four great base styles spawn hundreds of local variations.

Japan's great regional ramen styles

Sapporo miso ramen Hokkaido corn butter
Sapporo Miso Ramen Hokkaido Rich miso broth, roasted corn, butter & menma — born in Sapporo in 1955
→ Hakata tonkotsu ramen Fukuoka thin noodles
Hakata Tonkotsu Ramen Fukuoka Creamy pork-bone broth, thin straight noodles, chashu & pickled ginger — ¥700–¥900
→ Tokyo shoyu ramen wavy noodles soy broth
Tokyo Shoyu Ramen Tokyo Clear soy broth, wavy noodles & menma — plus the world's most innovative ramen scene
→ Niigata light shoyu ramen clear broth
Niigata Shoyu Ramen Niigata Crystal-clear broth with lard richness & subtle umami — Japan's most delicate ramen
→ Kyoto chicken paitan ramen tori shoyu
Kyoto Tori Paitan Ramen Kyoto Creamy chicken paitan broth & rich shoyu — birthplace of Tenkaippin chain
→ Nagoya Taiwan ramen spicy miso Aichi
Nagoya Taiwan Ramen Aichi Spicy soy broth with minced chilli meat & Chinese chives — unique to Nagoya
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Read the in-depth guides

🍜Best Ramen in Sapporo: Local's Guide→ 🗼What to Eat in Tokyo: First-Timer's Guide→ 🗾Regional Specialties by Prefecture→
🍤

Tempura

Light batter · Seafood · Seasonal vegetables

Tempura — prawns, vegetables and seafood coated in the lightest possible batter and fried to perfection — was introduced by Portuguese merchants in the 16th century and perfected by Edo cooks into a refined art. The quality of the batter (loose, cold), sesame oil, and freshness of ingredients make all the difference.

Where to eat the best tempura in Japan

Tokyo Edo-mae tempura Asakusa Shinjuku counter
Edo-mae Tempura Tokyo Japan's oldest tempura restaurants (Daikokuya 1887) & modern omakase counters
→ Kyoto kyo-yasai vegetable tempura kaiseki seasonal
Kyo-yasai Vegetable Tempura Kyoto Kyoto seasonal vegetables (shishito, myoga, yomogi) in kaiseki-style tempura courses
→ Mie Ise lobster abalone seafood tempura
Ise Lobster & Abalone Tempura Mie Ise ebi (spiny lobster), abalone & wild akoya — served beside Ise Grand Shrine
→ Osaka kushikatsu deep fried skewers Shinsekai
Kushikatsu Osaka Shinsekai's breaded & fried skewers — the absolute rule: never double-dip
→ Okinawa mozuku seaweed sweet potato tempura
Mozuku & Beni-imo Tempura Okinawa Mozuku seaweed & purple sweet potato (*beni-imo*) — tempura unique to the Ryukyu islands
→ Nagano sansai mountain vegetables tempura wild
Sansai Mountain Tempura Nagano Alpine wild plants — fuki, taranome & zenmai as seasonal mountain tempura
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Read the in-depth guides

🍱What to Eat in Japan by Region→ 🍵Kyoto Kaiseki Restaurant Guide→ 🗼What to Eat in Tokyo: First-Timer's Guide→
🥩

Wagyu

Japanese beef · A5 marbling · Regional terroir

Wagyu (*和牛*, literally "Japanese cattle") refers to four native breeds raised under strict methods in specific regions. Intramuscular marbling (*sashi*) creates an unmatched melt-on-the-tongue texture. Three regions contest the title of Japan's finest: Kobe (Hyogo), Matsusaka (Mie), and Omi (Shiga) — the Japanese "big three."

Japan's great wagyu regions

Kobe beef Hyogo wagyu teppanyaki
Kobe Beef Hyogo / Kansai BMS ≥ 6, strict Tajima cattle criteria — the world's most recognised wagyu name
→ Matsusaka beef Mie wagyu finest Japan
Matsusaka Beef Mie Virgin cows only, beer & massage — often cited as Japan's single finest wagyu
→ Omi beef Shiga oldest wagyu tradition Japan
Omi Beef Shiga Japan's oldest documented wagyu tradition — raised in Shiga since the Edo period
→ Hida beef Takayama Gifu wagyu alpine
Hida Beef Gifu Alpine-raised wagyu — eaten in hoba-miso (grilled magnolia leaf) style in Takayama
→ Sendai beef gyutan tongue yakiniku Miyagi
Sendai Gyutan (Beef Tongue) Miyagi Charcoal-grilled beef tongue — Sendai specialty born 1948, now a national icon
→ Kagoshima Kuroge wagyu black cattle yakiniku
Kagoshima Kuroge Wagyu Kagoshima Japan's #1 wagyu producer by volume — Kuroge Washu cattle on Kyushu's grasslands
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Read the in-depth guides

🥩Best Wagyu in Japan: Where to Eat→ 🗾Regional Specialties by Prefecture→ 🍱Japan Food Tour: What to Eat by Region→
🎪

Street Food

Yatai · Market · B-kyū Gourmet

Japan's "B-kyū gourmet" — affordable, delicious street food — is one of the country's great food traditions. From Fukuoka's yatai stalls to Osaka's takoyaki, and Hakodate's morning market bowls, Japanese street food is clean, flavourful, and often more memorable than any starred restaurant.

Japan's best street food destinations

Osaka takoyaki okonomiyaki Dotonbori street food
Takoyaki & Okonomiyaki Osaka Dotonbori & Shinsekai — the world capital of street eating, ¥500–¥1,000
→ Fukuoka yatai stalls Nakasu riverbank ramen mentaiko
Yatai Street Stalls Fukuoka 100+ yatai on the Nakasu riverbank — ramen, gyoza & mentaiko under the stars
→ Hiroshima okonomiyaki layered noodles cabbage
Hiroshima Okonomiyaki Hiroshima Layered style (noodles + cabbage + egg) — different from Osaka's and fiercer about it
→ Aomori Furukawa market nokkedon seafood rice bowl
Nokkedon Bowl Aomori Furukawa Market — build your own seafood rice bowl from 20 market stalls
→ Nagoya meshi tebasaki miso katsu morning set Aichi
Nagoya Meshi Aichi Tebasaki wings, miso katsu, hitsumabushi & the legendary ¥400 morning set
→ Hokkaido Hakodate morning market seafood kaisen bowl
Kaisen-don & Market Snacks Hokkaido Hakodate & Sapporo markets — live crabs, fresh cream cones & soup curry
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Read the in-depth guides

🐙Osaka Street Food: Dotonbori & Shinsekai→ 🍢Hiroshima Okonomiyaki: Best Restaurants→ 🗼What to Eat in Tokyo: First-Timer's Guide→
🍝

Soba & Udon

Buckwheat · Wheat · Regional broths

Soba (buckwheat noodles) and udon (thick wheat noodles) are Japan's two great artisan noodle traditions — distinct from ramen. Soba thrives in mountain regions where buckwheat grows; udon dominates the warm plains of western Japan. Every prefecture has developed its own style, from thickness to toppings to the way they're served.

Japan's great soba & udon regions

Kagawa Sanuki udon thick chewy noodles
Sanuki Udon Kagawa "Udon Prefecture" — hundreds of shops, self-service bowls from ¥200–¥400
→ Nagano Shinshu soba buckwheat highland Japan Alps
Shinshu Soba Nagano Japan Alps buckwheat — Matsumoto & Nagano City's finest soba-dokoro artisan shops
→ Shimane Izumo soba warigo lacquer bowls stacked
Izumo Soba Shimane Warigo style — three stacked lacquer bowls, dark earthy soba served near Izumo Grand Shrine
→ Iwate Morioka wanko soba endless bowl eating
Wanko Soba Iwate Morioka — small bowls refilled endlessly until you place the lid. Record: 500 bowls
→ Fukui oroshi soba grated daikon radish cold noodles
Oroshi Soba Fukui Cold soba topped with freshly grated daikon — Echizen's signature dish since the Edo period
→ Akita Inaniwa udon thin silky flat noodles handmade
Inaniwa Udon Akita Silky hand-stretched flat udon for 350+ years — one of Japan's three great udon alongside Sanuki & Mizusawa
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Read the in-depth guides

🗾Regional Specialties by Prefecture→ 🍁Autumn Food in Japan by Region→ 🍱Japan Food Tour: What to Eat by Region→
🍚

Kaisen-don & Seafood

Morning markets · Sashimi · Rice bowls

A kaisen-don is a bowl of sushi rice buried under whatever came off the boat that morning — uni, ikura, scallop, crab, raw shrimp. Japan's great seafood is regional and seasonal, and the best bowls are eaten metres from the quay at a morning market, often before 8am.

Where to eat Japan's best seafood bowls

Hokkaido kaisen-don uni ikura seafood rice bowl
Uni & Ikura Don Hokkaido Hakodate & Sapporo morning markets — sea urchin and salmon roe at first light
→ Toyama Bay firefly squid sushi
Toyama Bay Sushi Toyama Firefly squid, white shrimp and buri from Japan's deepest fishing bay
→ Aomori Mutsu Bay scallops nokkedon
Nokke-don & Scallops Aomori Furukawa Market — build your own bowl ticket by ticket, plus Mutsu Bay scallops
→ Matsushima Miyagi oysters winter seafood
Matsushima Oysters Miyagi Plump winter oysters from Matsushima Bay — grilled, fried, or straight from the shell
→ Kanazawa Ishikawa snow crab market seafood
Kano-gani Snow Crab Ishikawa Kanazawa's winter crab season — the prized Kano-gani, tagged and auctioned
→ Shizuoka Suruga Bay sakura shrimp
Sakura Shrimp Shizuoka Suruga Bay sakura-ebi — tiny translucent pink shrimp found almost nowhere else
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Read the in-depth guides

🗾Regional Specialties by Prefecture→ 🍁Autumn Food in Japan by Region→ 🍱Japan Food Tour: What to Eat by Region→
🏮

Izakaya & Yakitori

Small plates · Grilled skewers · Beer & sake

The izakaya is Japan's pub: you order in rounds, share small plates, and stay for hours. Every city has its own drinking quarter and its own signature skewer or stew. Look for the red lantern (akachochin) outside — it means the place is open and the beer is cold.

Japan's great drinking quarters & izakaya dishes

Tokyo Omoide Yokocho izakaya alley
Yokocho Alley Bars Tokyo Omoide Yokocho & Golden Gai — postwar alleys of six-seat bars and yakitori smoke
→ Osaka Shinsekai kushikatsu izakaya
Kushikatsu Skewers Osaka Shinsekai — deep-fried skewers, one dip of sauce only, and the loudest signage in Japan
→ Fukuoka Hakata motsunabe hotpot izakaya
Motsunabe Hotpot Fukuoka Hakata's offal hotpot with garlic, chives and cabbage — plus the riverside yatai stalls
→ Hokkaido Sapporo jingisukan lamb barbecue
Jingisukan Lamb BBQ Hokkaido Grilled lamb on a domed iron pan in Susukino — Sapporo's definitive drinking food
→ Nagoya Aichi tebasaki chicken wings izakaya
Nagoya Tebasaki Aichi Peppery glazed chicken wings — Nagoya's answer to the beer snack, eaten by the dozen
→ Sendai Miyagi yakitori izakaya nightlife
Kokubuncho Yakitori Miyagi Sendai's nightlife district — charcoal yakitori, gyutan and Tohoku sake by the flight
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Read the in-depth guides

🗼What to Eat in Tokyo: First-Timer's Guide→ 🐙Osaka Street Food: Dotonbori & Shinsekai→ 🍱Japan Food Tour: What to Eat by Region→
🍢

Okonomiyaki & Teppan

Iron griddle · Batter · Sauce & bonito

Okonomiyaki means “grilled how you like it” — a savoury cabbage pancake cooked on a hot iron plate, brushed with sweet-dark sauce and finished with dancing bonito flakes. Osaka mixes everything into the batter; Hiroshima layers it and hides noodles inside. Both cities will tell you theirs is the real one.

Griddle specialities by city

Hiroshima-style layered okonomiyaki
Hiroshima-yaki Hiroshima Layered not mixed — crêpe, mountain of cabbage, yakisoba noodles and a fried egg
→ Osaka okonomiyaki Dotonbori teppan
Osaka Okonomiyaki Osaka Everything folded into the batter and grilled at your table in Dotonbori
→ Tokyo Tsukishima monjayaki griddle
Tsukishima Monjayaki Tokyo Runny, savoury and scraped off the griddle with tiny spatulas — 60+ shops on one street
→ Hyogo Akashi-yaki octopus dumplings
Akashi-yaki Hyogo Egg-rich octopus dumplings dipped in hot dashi — the ancestor of Osaka takoyaki
→ Teppanyaki chef iron griddle Japan
Teppanyaki Counters Aichi Chef-side iron-plate cooking — steak, seafood and the sizzling Nagoya spaghetti plate
→ Okinawa goya champuru stir fry
Champuru Stir-Fry Okinawa Goya champuru — bitter melon, tofu and pork tossed hard and fast in a scorching pan
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Read the in-depth guides

🍢Hiroshima Okonomiyaki: Best Restaurants→ 🐙Osaka Street Food: Dotonbori & Shinsekai→ 🗾Regional Specialties by Prefecture→
🍱

Kaiseki & Ryokan Dining

Multi-course · Seasonal · Ryokan dinners

Kaiseki is Japan's haute cuisine: a long, quiet sequence of small seasonal courses, each on chosen ceramics, built around what is at its peak that fortnight. You meet it in Kyoto restaurants and, more affordably, as the dinner served in your room at a country ryokan.

Where to experience kaiseki & ryokan cuisine

Kyoto kaiseki multi-course cuisine
Kyo-kaiseki Kyoto The birthplace — tea-ceremony roots, Michelin counters, and shojin temple cuisine
→ Kaga ryori Kanazawa Ishikawa cuisine
Kaga Ryori Ishikawa Kanazawa's samurai-era cuisine on Kutani porcelain and Wajima lacquer — try jibuni duck
→ Shojin ryori Buddhist temple vegetarian cuisine
Shojin Ryori Nara Buddhist temple cuisine — entirely plant-based, centuries before anyone called it vegan
→ Kinosaki Onsen Hyogo crab kaiseki winter
Kinosaki Crab Kaiseki Hyogo Winter at Kinosaki Onsen — a whole snow crab served six ways, course after course
→ Gunma Shima Onsen ryokan dinner
Ryokan Dinner Gunma Shima & Kusatsu onsen inns — kaiseki in your room, yukata on, river outside the window
→ Izu Shizuoka fresh wasabi ryokan cuisine
Izu Wasabi Kaiseki Shizuoka Atami & Izu inns — fresh wasabi grated at your table over Suruga Bay fish
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Read the in-depth guides

🍵Kyoto Kaiseki Restaurant Guide→ 🏯Ryokan Dining: Breakfast & Dinner Explained→ 🌸Spring Food in Japan: Seasonal Dishes→
🍵

Wagashi & Matcha

Tea ceremony · Seasonal sweets · Green tea

Wagashi are Japan's traditional sweets — bean paste, rice flour and sugar shaped into the season itself: a plum in February, a maple leaf in November. They exist to balance the bitterness of matcha, so the two are almost always served together.

Japan's great tea & sweet-making regions

Kyoto Uji matcha green tea powder
Uji Matcha Kyoto Japan's most prized green tea, grown south of Kyoto since the 1200s — plus tea-ceremony schools
→ Kanazawa Ishikawa gold leaf ice cream wagashi
Gold Leaf Sweets Ishikawa Kanazawa makes 99% of Japan's gold leaf — and puts it on ice cream and wagashi
→ Matsue Shimane wagashi traditional sweets
Matsue Wagashi Shimane One of Japan's three great tea-and-sweet towns, thanks to a tea-obsessed feudal lord
→ Shizuoka green tea sencha Japan
Green Tea Country Shizuoka Roughly 40% of Japan's tea grows here — plantation walks with Mt Fuji behind the rows
→ Nara Nakatanidou mochi pounding wagashi
Mochi & Kuzu Nara Nakatanidou's famously violent high-speed mochi pounding, and silky Yoshino kuzu sweets
→ Nishio Aichi matcha green tea bowl
Nishio Matcha Aichi Japan's other matcha capital — and Nagoya's shirotama and uiro sweets
→

Read the in-depth guides

🍵Kyoto Kaiseki Restaurant Guide→ 🌸Spring Food in Japan: Seasonal Dishes→ 🗾Regional Specialties by Prefecture→
🌸

Seasonal Food

Shun · Spring to winter · Regional harvests

Japanese cooking is organised around shun — the few weeks when an ingredient is at its absolute best. Menus change monthly, sweets change shape, and whole towns celebrate one vegetable or fish. Travelling by season is the single easiest way to eat well here.

Seasonal harvests worth planning a trip around

Shizuoka shincha first green tea harvest spring
Shincha — First Tea Shizuoka Late April to May: the year's first tea leaves, sweeter and greener than anything after
→ Kyoto seasonal shun cuisine matsutake
Kyoto's Shun Table Kyoto Bamboo shoots in spring, hamo pike in summer, matsutake in autumn, yudofu in the cold
→ Nagano sansai mountain vegetables spring Japan
Sansai Mountain Greens Nagano Foraged spring shoots — warabi, fuki, tara-no-me — served as tempura beside cold soba
→ Yamanashi Katsunuma vineyard grapes fruit season
Peaches & Grapes Yamanashi Japan's fruit basket — July peaches, September Koshu grapes, and vineyard tastings
→ Aomori Tsugaru apple harvest autumn
Apple Harvest Aomori Autumn in Tsugaru — over half of Japan's apples, plus cider, pie roads and orchard picking
→ Hokkaido autumn food festival harvest
Autumn Abundance Hokkaido September to October: salmon runs, corn, potatoes and crab all peak at once
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Read the in-depth guides

🌸Spring Food in Japan: Seasonal Dishes→ 🍁Autumn Food in Japan by Region→ 🍱Japan Food Tour: What to Eat by Region→

Eating in Japan: the Practical Guide

What a meal actually costs, how to order without speaking Japanese, the table rules that matter, what vegetarians and halal travellers need to watch for, and what is in season the month you arrive.

💴 What a meal actually costs

Per person, before drinks. Japan is far cheaper to eat in than most visitors expect — the gap between a ¥900 lunch and a ¥30,000 dinner is real, and both are worth doing.

MealTypical priceNotes
Convenience store meal¥400–800Onigiri, sandwich, hot food. Genuinely good and open 24h.
Gyudon / chain beef bowl¥500–900Yoshinoya, Sukiya, Matsuya. Fastest hot meal in Japan.
Ramen¥800–1,300A full bowl. Extra toppings ¥100–300 each.
Teishoku set lunch¥900–1,600Main, rice, miso soup, pickles. The best value meal in Japan.
Conveyor-belt sushi¥1,500–3,000Per person. Plates from ¥120. Family-friendly.
Depachika bento¥800–2,000Department-store basement. Half price after 19:00.
Izakaya dinner with drinks¥3,000–5,000Per person, sharing several small plates.
Sushi omakase counter¥8,000–30,000+Chef chooses. Lunch omakase is often half the dinner price.
Kaiseki dinner¥10,000–30,000+Multi-course. Book ahead; many require reservations.
Ryokan stay with 2 meals¥15,000–50,000Per person per night. Dinner and breakfast included.

🎫 How to order without speaking Japanese

🎫Ticket machines come first

At most ramen and gyudon shops you buy a meal ticket from a machine by the door, then hand it to staff. Many have English and photos; some take cards, plenty are cash-only.

🍢Otoshi is not a scam

Izakaya bring a small unrequested appetiser (otoshi) and charge ¥300–500 for it. It is effectively a seat charge and is completely normal.

🙋Call staff, don't wait

Say “sumimasen” clearly, or press the table buzzer. Waiting quietly to be noticed can take a very long time.

🧾Pay at the register

Take the slip left on your table to the till by the door. Staff rarely collect payment at the table.

🚫Never tip

Tipping is not practised and can cause genuine confusion. Good service is already included.

💴Carry some cash

Cards and IC cards (Suica, Pasmo) are widely accepted, but small counters, yatai and older shops are still cash-only.

🕛Lunch is the bargain

The same kitchen often serves a ¥1,200 lunch and a ¥6,000 dinner. High-end sushi and kaiseki are far cheaper at midday.

📵Some rules are strict

Many sushi counters and kaiseki rooms ban photography or strong perfume. Look for the sign, or simply ask first.

🥢 Table manners that actually matter

Nobody expects a visitor to get everything right, and mistakes are forgiven instantly. These few are worth knowing because two of them carry funeral associations.

Do

Slurp your noodlesIt cools the noodles and is considered normal — silence is the odd choice here.
Say itadakimasu and gochisousamaBefore and after eating. Two words that are always appreciated.
Use the oshibori on your handsThe hot towel is for hands only — not your face or the table.
Finish your riceLeaving a bowl of rice unfinished reads as a small waste.

Avoid

Stand chopsticks upright in riceThis mirrors a funeral offering. Rest them on the holder instead.
Pass food chopstick to chopstickAlso a funeral rite. Put the food on a plate and pass the plate.
Walk while eatingEat at or beside the stall. Festival streets and some market lanes are the exception.
Pour your own drink firstIn a group, fill others' glasses and let them fill yours.

🌱 Vegetarian, vegan, halal & allergies

Read this first if you avoid fish

Japan's default stock, dashi, is made from dried bonito or sardine and is in far more dishes than it looks. Asking “is there meat?” is not enough — ask about fish stock specifically.

🐟Dashi is the hidden catch

Almost every savoury dish — miso soup, simmered vegetables, tempura dipping sauce, most noodle broths — is built on dashi made from bonito or sardine. A dish with no visible meat is very often not vegetarian.

🪷Shojin ryori is genuinely vegan

Buddhist temple cuisine uses kombu and shiitake dashi and excludes all animal products. Best found around Koyasan, Kyoto and Nara.

🕌Halal is growing but limited

Certified restaurants and halal ramen exist in Tokyo, Osaka and Kyoto, and most airports have prayer rooms. Outside big cities, plan ahead.

⚠️Allergies: carry a printed card

Eight allergens must be labelled by law — egg, milk, wheat, buckwheat, peanut, shrimp, crab and walnut. Note that soba noodles contain buckwheat, and many shops cook soba and udon in the same water.

I'll have this, pleaseこれをくださいkore o kudasai
Without meat, please肉なしでお願いしますniku nashi de onegai shimasu
Does this contain fish stock?これは魚のだしが入っていますかkore wa sakana no dashi ga haitte imasu ka
I am allergic to ______ アレルギーです___ arerugii desu
The bill, pleaseお会計お願いしますokaikei onegai shimasu
It was deliciousごちそうさまでしたgochisousama deshita

📅 What is in season, month by month

Japanese menus follow shun — the short window when an ingredient peaks. Pick your month and you can plan a trip around a single ingredient.

01
January
Crab, fugu, osechi
Peak snow-crab season on the Sea of Japan coast.
02
February
Oysters, strawberries
Hiroshima oysters at their fattest; strawberry farms open.
03
March
Sakura sweets, clams
Sakura mochi everywhere; firefly squid season begins in Toyama.
04
April
Bamboo shoots, sansai
Takenoko and foraged mountain greens; new tea picking starts.
05
May
Shincha, katsuo
The year's first tea, and first-run bonito (hatsu-gatsuo).
06
June
Ume, ayu
Plum harvest for umeshu; sweetfish season opens on clear rivers.
07
July
Unagi, hamo, peaches
Eel eaten for stamina on Doyo no Ushi; Kyoto's hamo season.
08
August
Kakigori, corn, edamame
Shaved ice on every corner; Hokkaido corn at its sweetest.
09
September
Sanma, grapes
Grilled pacific saury; Koshu grape harvest in Yamanashi.
10
October
Matsutake, new rice
Matsutake mushrooms and shinmai — the year's first rice.
11
November
Crab season opens
Snow crab fishing reopens; persimmons and oysters return.
12
December
Fugu, toshikoshi soba
Pufferfish in Shimonoseki; year-crossing soba on New Year's Eve.
🗺️ Plan