As a tourist, you will be eating out most or all of the time. To get a sense of the food culture, check out a more detailed description of Washoku.

Eating out in Japan offers diverse styles, from quick, specialized spots like street vendors, Ramen-ya (ramen shops), and Gyudon-ya (beef bowls) to social, small-plate hubs called Izakayas, interactive experiences like Yakiniku (grill-it-yourself) or Teppanyaki (iron griddle cooking), and elegant multi-course feasts like Kaiseki, alongside dedicated noodle shops (Soba/Udon) and sushi bars (Sushi-ya) with unique seating like Kaitenzushi (conveyor belt).

English menus may not be available, although you can ask. Google Translate lets you point your phone’s camera at the Japanese menu and get live translations. The translated text is often phrased a little weirdly, but you will be able to figure out what items are on offer.

Seating comes in different styles:

• Standing only: Typical for street vendors
• Counter: Watch chefs at work (sushi, teppanyaki).
• Table: Standard Western-style seating.
• Zashiki: Traditional floor seating with cushions (tatami mats).

Street vendors, or Casual & Quick Bites

Foods like sushi, yakitori, takoyaki, gyoza, and more can often be enjoyed from street vendors, as well as in restaurants. You’ll find such vendors on certain streets or in markets. Examples are:

• Ramen-ya, Udon-ya, Soba-ya: Focus on one type of noodle dish, often with many topping options.
• Gyudon-ya: Fast, affordable beef bowls.
• Kare-ya: Japanese curry rice specialists.
• Kaitenzushi: Budget-friendly sushi on a conveyor belt. Generally quite decent quality! Sometimes, with a screen for placing orders, dishes arrive on demand.

When buying food from street vendors or local shops, you are expected to consume it on the premises or take it home or to a hotel before eating. You are not supposed to, as we may be used to in the US, buy food and walk around the area while eating it. Street vendors sometimes have a few tables or a bar, either inside or just outside, while “shops” (-ya) have seating. Likewise, you are supposed to dispose of wrappers, paper plates, etc., in the vendor-provided garbage bins. Do not carry it around and dispose of it in other vendors’ garbage bins.

Interactive & Fun

Some restaurants offer an interactive experience and can be quite (informal) fun:

• Yakiniku: Grill meats and vegetables at your table.
• Teppanyaki: Chefs cook seafood, meat, and veggies on a large iron griddle in front of you.
• Okonomiyaki-ya: Savory pancakes, sometimes cooked by you on a built-in griddle.
• Nabe/Shabu-Shabu: Hot pot dining, cooking ingredients in a communal or private pot.

Traditional & Specialized

• Sushi-ya/Sashimi: Dedicated to fresh sushi and sashimi, often with counter seating.
• Tempura-ya: Specializing in deep-fried tempura dishes.
• Yakitori-ya: Charcoal-grilled chicken skewers, great for after work.
• Unagi-ya: Focuses on freshwater eel dishes.

Izakayas: Social & Relaxed

Japanese pubs with a variety of small plates (tapas-style), perfect for sharing and drinks. Sometimes, they feature a more regular menu. Usually, food is served quickly, and the setting is informal. It can be loud in Izakayas, and many allow smoking inside.

Kaiseki or Omakase: Formal & Elegant

• Kaiseki: An elaborate, artistic multi-course meal, highlighting seasonal ingredients, akin to haute cuisine. This can be eaten in formal restaurants, but is often also served in Ryokans (Inns) for the evening meal (and sometimes breakfast is served in a similar style).
• Omakase: “I’ll leave it to you,” where the chef curates the entire meal. Most often found in the context of sushi, but also for other foods, like Wagyu.