Japan’s Must-Try Culinary Delights: The Ultimate Foodie Guide with Pro Tips & Pairings

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 sashimiZuboraya (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:

  • TakoyakiAizuya (Osaka) makes theirs with a molten center

  • YakitoriOmoide 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