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