From ¥100 street snacks to ¥50,000 kaiseki feasts, Japan’s food scene offers endless discoveries. Here’s how to eat like a connoisseur, with insider pairings and hard-won advice from chefs, locals, and our own culinary journeys.
1. Sushi: Beyond the Basics
Where to Go:
High-End: Sushi Saito (Tokyo) – Book 3+ months ahead for the ¥30,000 omakase
Local Gem: Standing sushi bars in Tsukiji – Try the otoro (fatty tuna) at Daiwa Sushi
Pro Tips:
✔ Request nikiri (room-temperature) rice for premium nigiri
✔ Pair akami (lean tuna) with daiginjo sake to highlight its subtlety
Perfect Pairing:
Hokkaido uni + Champagne – The briny sweetness pops with crisp acidity
2. Ramen: Regional Mastery
Must-Try Styles:
Tokyo: Nakiryu’s tantanmen (spicy sesame) – Arrive by 10:30am to avoid 3-hour queues
Kyoto: Menya Yukou’s duck ramen – Only 15 bowls/day
Pro Tips:
✔ Slurp loudly to aerate noodles and enhance flavor
✔ Add mayu (black garlic oil) to tonkotsu for depth
Perfect Pairing:
Miso ramen + Hoppy beer – Sapporo’s classic working-class combo
3. Izakaya Standouts
Must-Order:
Tebasaki (Nagoya’s crispy wings) – Furaibō’s secret is marinating in sesame oil
Fugu sashimi – Zuboraya (Osaka) serves toxin-free blowfish with ponzu
Pro Tips:
✔ Say “osusume wa?” (“What do you recommend?”) to unlock chef’s choices
✔ Order shochu highballs with salty dishes to cleanse the palate
Perfect Pairing:
Grilled ayu (sweetfish) + Umeshu plum wine – The sweetness balances charred bitterness
4. Kaiseki: Edible Art
Top Picks:
Kyoto: Kikunoi’s autumn menu features matsutake mushrooms steamed in dobin (ceramic pots)
Kanazawa: Zeniya’s gold-leaf garnished dishes
Pro Tips:
✔ Book lunch kaiseki for 50% off dinner prices
✔ Note the shun (seasonal focus) – Spring = bamboo shoots, Autumn = persimmon
Perfect Pairing:
Tai (sea bream) sashimi + Junmai daiginjo sake – The rice polish enhances delicate flavors
5. Street Food Like a Local
Unmissable Bites:
Takoyaki – Aizuya (Osaka) makes theirs with a molten center
Yakitori – Omoide Yokocho’s tiny stalls in Tokyo serve tsukune (chicken meatballs) with raw egg dip
Pro Tips:
✔ Eat takoyaki slowly – Centers stay 80°C for 10+ minutes
✔ At yakitori joints, order shio (salt) first, then tare (sauce)
Perfect Pairing:
Kushikatsu (fried skewers) + nama beer (draft lager) – Cuts through the grease
The North Travel Difference
We transform meals into cultural experiences:
✔ Behind-the-scenes access – Meet the tamagoyaki chef who’s perfected his craft for 40 years
✔ Sake sommeliers – Learn to pair junmai vs. ginjo with each course
✔ Etiquette coaching – From chopstick taboos to proper oshibori (hot towel) use
Ready to eat like a true insider?
Plan Your Culinary Journey
2 Responses
Can’t wait for my trip to Japan in October… This blog is making me crave sashimi!!
Hi Claire,
That sounds amazing! Japan in October will be absolutely beautiful, especially with the autumn colours. And yes, nothing beats fresh sashimi! 😍
Next time you’re planning a trip, feel free to book with us, we’d love to help make it extra special!
If there’s anything we can help you with, feel free to contact us. 🙂
Travel Specialist | North Travel