Guide
All guides (by kind)
Every before-you-go guide, listed by kind.
Ordering10 guides
- How to read a ticket machineShops that use a ticket machine (shokken-ki) often place their most popular items in a similar spot.
- How to read a vertical menuIn shops with strips of handwritten menu items on the wall, the top-right spot is often used for recommendations.
- What staff say, and how to respondCommon set phrases you'll hear at restaurants, with what they mean and what to do when you hear them. You don't need to memorize them — just recognizing them is enough.
- Words you'll see on a menuWhat common menu and chalkboard words mean, plus how to read "〇〇 free" offers.
- Words about taste and cookingBroth types, spice levels, and noodle firmness — words you're often asked to choose when ordering.
- What to know if you have dietary restrictionsHow allergen labeling works, where fish-based dashi, pork, and alcohol turn up, and phrases for checking with staff.
- All-you-can-eat and all-you-can-drink customsTime limits, last-order windows, and a few rules to know before booking a tabehodai or nomihodai course.
- How to use chain restaurantsA guide to ordering and paying at family restaurants, gyudon and burger chains, and conveyor-belt sushi — useful first stops before trying smaller shops.
- A culture of eating rawBeyond sashimi and sushi, Japan has a wide range of foods eaten raw — from egg to horse meat to oysters. Here's what's worth knowing before you order.
- How Japanese seasoning tends to tasteWhy Japanese food can taste mild to some visitors, the role dashi and umami play as a flavor base, what soy sauce, miso, mirin, and vinegar each contribute, what "spicy" usually means, and adjusting flavor at the table.
Paying3 guides
- Cash-only shops are commonEspecially at ramen shops, it's common to find places that only accept cash — often through a ticket machine.
- Otoshi and how to payAt izakaya, a small dish called otoshi often arrives without being ordered, tipping isn't customary, and how you pay depends on the shop.
- Spotting shops that take cards and e-moneyHow to spot whether a shop takes cards, e-money, or QR payments before you order — and what to keep in mind for the cash-only shops you'll still run into.
Manners13 guides
- Basic table mannersFrom what itadakimasu means, to getting seated, chopstick basics and what to avoid, how to hold your dishes, and the culture of not leaving food — the everyday manners that apply no matter where you eat.
- Noodle customsFrom soba-yu to kaedama refills and slurping, a few customs make it easier to navigate soba, udon, and ramen shops.
- Seating and table mannersRemoving shoes for tatami seating, using an oshibori, and a few habits around chopsticks and shared dishes.
- Izakaya customsFrom the small starter dish called otoshi, the classic "for now, a draft beer" first order, ordering a little at a time, choosing tare or shio for yakitori, soy sauce dishes, a closing course, and last orders and smoking rules.
- Sushi counter customsWords like neta, shari, gari, agari, and murasaki, how to dip in soy sauce, omakase versus okonomi, asking about jika (market price), how to sit at the counter, and how kaitenzushi (conveyor-belt sushi) works.
- At teishoku diners, shokudo, and machi-chukaA guide to the teishoku set-meal format, free rice refills, table placement, and paying at a shokudo-style diner.
- At yakiniku, shabu-shabu, and hot potGrilling your own meat at yakiniku, swishing thin slices at shabu-shabu, and sharing from the pot — the customs behind each.
- At kissaten, cafes, and kanmi-dokoroThe difference between jun-kissa and chain cafes, the morning-set custom, and kanmi-dokoro staples like anmitsu and zenzai.
- At yatai food stalls and while eating on the streetPaying and ordering at a yatai food stall, handling your trash, the etiquette of eating as you walk, and how to step into a Hakata yatai.
- Meals at a ryokan or minshukuRyokan and minshuku meals usually run on a set time you arrange in advance — here's what to expect from a kaiseki dinner's courses to a typical Japanese breakfast.
- Eating aloneDining alone is completely normal in Japan. Here's how to find shops that welcome solo diners, and a few things worth knowing.
- Rules and etiquette around alcoholWhat's worth knowing before drinking in Japan: the legal drinking age, how strictly drink-driving is treated, rules on drinking outdoors, train etiquette, and customs like waiting for a toast and pouring for each other.
- Sharing plates and using serving chopsticksHow dishes get shared at izakaya and Chinese diners, when to use serving chopsticks, why some meals aren't meant to be split, and what happens to what's left on the plate.
Finding a restaurant4 guides
- Signs that show whether a shop is openWhat signs like 営業中 (open) and 準備中 (not open yet) mean, plus notices about last order, private bookings, and full seating.
- Opening hours, midday breaks, and last ordersThe midday break between lunch and dinner service, when last orders typically close, and shops that open early or stay open late — what to check before you visit.
- Reservations and queuesFrom phone reservations still being the norm at many shops, to how queues work, seating alone at the counter, and asking a hotel for help.
- Dining with kids, a wheelchair, or big luggagePractical notes on eating out with children, getting around with a wheelchair, and what to do with a suitcase or large bags.
Seasons & timing10 guides
- Foods to look for in springA guide to foods often seen in Japan around spring — early bonito, bamboo shoots, sakura mochi, hanami bento, new-season tea, and butterbur sprouts — with rough pointers for finding them.
- Foods to look for in summerA guide to foods often seen in Japan around summer — eel on the Day of the Ox, hiyashi chuka, somen, shaved ice, edamame with beer, and hamo — with rough pointers for finding them.
- Foods to look for in autumnA guide to foods often seen in Japan around autumn — returning bonito, Pacific saury, new-crop rice, matsutake, chestnuts, and tsukimi dango — with rough pointers for finding them.
- Foods to look for in winterA guide to foods often seen in Japan around winter — nabe hot pot, fugu, oysters, crab, year-end soba, and osechi — with rough pointers for finding them.
- Osechi and zoni for the New YearA guide to the meaning behind osechi's tiered boxes, the regional differences in zoni (square vs. round mochi, clear vs. miso broth), and the nanakusa-gayu custom.
- Setsubun: ehomaki and lucky beansA guide to ehomaki, the uncut sushi roll said to be eaten facing a lucky direction on Setsubun, and to mamemaki, the bean-throwing custom with roasted lucky beans.
- Food for Hinamatsuri and Tango no SekkuA guide to the chirashi sushi and hina-arare eaten at Hinamatsuri, and the kashiwa mochi and chimaki eaten at Tango no Sekku — festivals wishing for children's healthy growth.
- Tanabata and festival food stallsA guide to the somen said to be eaten on Tanabata, and to festival-stall staples like yakisoba, takoyaki, candy apples, and shaved ice.
- Food for Obon and the harvest moon (tsukimi)A guide to the meat-free shojin ryori and somen served at Obon, and the tsukimi dango offered on the night of the harvest moon.
- Customs of the winter solstice and year-endA guide to eating kabocha and taking a yuzu bath at the winter solstice, year-end soba, and the mochitsuki and kagami-biraki customs around New Year.
Where to buy8 guides
- How to use a convenience storeA quick guide to choosing rice balls and hot snacks, buying coffee, paying by cash, IC card, or tap payment, using the eat-in corner, and sorting your trash — the basics for a first visit.
- How to shop at a supermarketHow to choose prepared foods, sashimi, and packaged sushi, when discount stickers tend to appear, region-only specialties, buying by weight, the checkout and bagging flow, and sampling etiquette at a local supermarket.
- How to shop in a depachika (department store food hall)A guide to browsing prepared foods and bento, choosing wagashi as a gift with a good shelf life, sampling etiquette, end-of-day discounts, asking for cold packs and wrapping, and finding your way around a depachika floor.
- Station food and ekiben (station bento)Where and when to find ekiben (station bento) before it sells out, etiquette for eating on board, how standing soba and udon stalls work, and where to find souvenirs sold inside the station.
- Roadside stations, direct-sale stands, and marketsHow to enjoy buying food near where it's produced, visiting and shopping at morning markets and fish markets, what to expect at farm stands, and finding local food at roadside stations (michi-no-eki).
- Enjoying a bussanten (regional products fair)A guide to what's sold at a bussanten (regional products fair), how to find one, when it gets crowded, shelf life and taking food home, and how to fit one around a trip.
- How to use an antenna shopA guide to what's sold at an antenna shop, its restaurant or eat-in counters, its tourist-information role, the cluster of shops around Ginza and Yurakucho, and how to use one before a trip or for last-minute souvenirs.
- Soraben and airport diningA guide to what soraben means and how it differs from ekiben, whether to buy before or after security, etiquette for eating on board, airport restaurants, and things to check before buying food souvenirs to take home.
Food towns7 guides
- Yokohama ChinatownKanagawa YokohamaSaid to be one of the largest Chinatowns in Japan, with more than 150 Chinese restaurants and food shops. Offerings range widely from street snacks to formal course meals.Open year-round (closing days vary by shop). Especially lively around Lunar New Year — the date moves each year, so check ahead.
- Kobe NankinmachiHyogo KobeA Chinatown in central Kobe, often counted as one of Japan's three major Chinatowns alongside Yokohama and Nagasaki. More than 100 Chinese restaurants and food shops are said to gather here, ranging from street snacks to full course meals.Open year-round (closing days vary by shop). Especially lively around Lunar New Year — check the official site for dates before visiting.
- Nagasaki Shinchi ChinatownNagasaki City, NagasakiA Chinatown in Nagasaki, often counted among Japan's three major Chinatowns with Yokohama and Kobe. Known as the birthplace of champon and sara udon, it gathers around 40 restaurants and shops.Open year-round (closing days vary by shop). Especially lively around Lunar New Year, when it often overlaps with the Nagasaki Lantern Festival — check the official site for dates.
- Shin-Okubo (Koreatown)Tokyo ShinjukuA shopping district in Shinjuku, Tokyo, known as Koreatown for its Korean restaurants and cosmetics shops. In recent years, Vietnamese, Nepali, and other international shops are said to have increased as well.Open year-round (closing days vary by shop). Weekends tend to be crowded — visiting on a weekday can make for a calmer trip.
- Tsuruhashi (Osaka Koreatown)Osaka City, OsakaA shopping district in Osaka's Ikuno ward, centered on Miyuki-dori, known as Osaka Koreatown for its Korean food shops, yakiniku restaurants, and prepared-food stalls near Tsuruhashi Station's wholesale market.Open year-round (closing days vary by shop). Especially crowded around Lunar New Year and Chuseok — allow extra time.
- Oizumi, Gunma (Brazil Town)Gunma OizumiAn industrial town in Gunma Prefecture where roughly one-fifth of residents are said to be foreign nationals. It gathers Brazilian food shops and restaurants, and is sometimes called "Japan's Brazil."Open year-round (hours and closing days vary by shop). Check individual shop hours before visiting.
- Nishi-Kawaguchi (Northeastern Chinese food)Saitama KawaguchiAround Nishi-Kawaguchi Station in Saitama, Chinese restaurants with signs in Chinese are said to cluster together, many run by people from northeastern China, with flavors that differ from tourist-oriented Chinatowns.Open year-round (hours and closing days vary by shop). Many shops open in the evening — check hours before visiting.
Markets & morning markets7 guides
- Omicho MarketIshikawa KanazawaA market in central Kanazawa often called "Kanazawa's kitchen," said to gather around 170 seafood, produce, and other food shops.Open year-round (closing days vary by shop). Mornings tend to be the liveliest time to visit.
- Toyosu Market (tours and the marketplace)Tokyo KotoA wholesale market in Koto, Tokyo, said to have taken over the functions of the former Tsukiji market in 2018. Visitors can watch the tuna auction from a public walkway, and the site also has restaurants and shops open to the public.The visitor walkway and restaurant area are open on business days (closed days follow the market's annual calendar). Tuna auction viewing is said to require advance reservation — check before visiting.
- Tsukiji Outer MarketTokyo ChuoA market area in Chuo, Tokyo, where around 460 seafood, produce, and food shops are said to keep operating even after the wholesale market itself moved to Toyosu. It's also known for casual street food.Opening days and hours vary by shop (Wednesdays, Sundays, and public holidays are common closing days). Mornings tend to be the liveliest time.
- Hakodate Morning MarketHokkaido HakodateA market by Hakodate Station said to have begun around 1945 as farmers from nearby areas sold produce at the station front. Around 250 shops gather here, many known for seafood bowls, squid sashimi, and live crab.Mainly an early-morning to midday market (closing days and hours vary by shop). Some shops keep shorter hours in winter.
- Kushiro Washo MarketHokkaido KushiroA market in Kushiro said to have been founded in 1954. Known for katte-don, where visitors build their own seafood rice bowl, it gathers around 50 seafood, produce, and other food shops.Hours vary by season (closed Sundays January–March; open daily April–December, according to the market). Mornings tend to be the liveliest time.
- Wajima Morning MarketIshikawa WajimaA market on Wajima's Asaichi-dori long counted among Japan's three major morning markets, though it was damaged in the 2024 Noto Peninsula earthquake and, as of 2026, is said to be operating from a temporary location.As of 2026, operating from a temporary location (closed Wednesdays). The situation is likely to keep changing as recovery continues — check the official website before visiting.
- Nishiki Market, KyotoKyoto City, KyotoA shopping street in central Kyoto often called "Kyoto's kitchen." Stretching about 390 meters, it's said to gather more than 120 shops selling pickles, yuba, dried goods, and more.Open year-round (closing days vary by shop). Busiest from morning into early afternoon, and especially crowded at year-end.
Festivals & fairs5 guides
- Food festivals at Yoyogi ParkTokyo ShibuyaThe event plaza at Yoyogi Park in Shibuya, Tokyo, is said to regularly host food festivals featuring cuisines from around the world, with different organizers running each event.Dates and content vary by event (the park itself is always open and free to enter). Check each event's official information before visiting.
- B-1 Grand Prix (regional comfort food festival)A gathering where community groups from across Japan bring their local comfort foods, with the host city changing each time it's held. Visitors vote after eating, which decides the results.Timing and host city vary year to year. Check the organizing federation's official website for the latest schedule before planning a visit.
- Festival food stalls (Hakata Dontaku, Gion Matsuri, and more)At festivals across Japan, from Hakata Dontaku to Gion Matsuri, food stalls are said to commonly line the streets and shrine grounds, serving festival staples like takoyaki and yakisoba.Each festival has its own set season (typically around the same time each year). Check each festival's official website for exact dates.
- Ramen festivalsEvents bringing together ramen shops from across Japan, often called "ramen festivals" or "ramen shows," are said to be held mainly in cities, usually serving smaller bowls so visitors can try several.Timing and location vary by event. Check each event's official website for the schedule before visiting.
- Regional harvest food festivalsAcross Japan, harvest festivals and "taste festivals" featuring local produce and seafood are said to be commonly held each autumn, with stalls selling new rice, seasonal fruit, and local dishes.Tends to fall in autumn, roughly September–November. Check the local tourism association or municipal website for exact dates.
Beer gardens2 guides
- Rooftop beer gardens in the cityAcross Japan, department stores and commercial buildings are said to commonly open rooftop beer gardens from early summer into late summer, many offering a set-time all-you-can-drink plan.Many venues run seasonally from early summer into late summer (roughly May–September). Check each venue's official website for exact dates.
- Beer halls and craft beer festivalsAcross Japan, festivals bringing together many craft (regional) beer breweries are said to be commonly held, usually serving beer in small tasting glasses for easy comparison.Timing and location vary by event. Check each event's official website for the schedule before visiting.
Brewery tours3 guides
- Sake brewery tours in Nada GogoHyogo Kobe / NishinomiyaNada Gogo, spreading from Kobe to Nishinomiya in Hyogo Prefecture, is said to be one of Japan's leading sake-producing areas. Many breweries here have visitor facilities open for touring.Hours and closing days vary by brewery. Check each brewery's official website before visiting.
- Sake brewery tours in Fushimi, KyotoKyoto City, KyotoFushimi, in southern Kyoto, is said to be a leading sake-producing area alongside Nada in Hyogo. Some breweries belonging to the Fushimi Sake Brewers Association operate visitor facilities open for tours and tastings.Hours and closing days vary by facility. Check each facility's or the Fushimi Sake Brewers Association's official website before visiting.
- Craft beer brewery toursSmall craft (regional) beer breweries are said to be found across Japan, numbering in the hundreds. Many offer a look at the brewing process along with an attached restaurant or shop for tasting fresh beer.Tour availability, closing days, and hours vary by brewery. Check each brewery's official website before visiting.
Factory tours & workshops2 guides
- Food factory toursFood makers across Japan — confectioners, noodle makers, beverage companies, and more — are said to open parts of their factories to the public. Many tours end with a tasting or sample.Tour availability, reservation method, and schedule vary by factory. Check each factory's official website before visiting.
- Soba-making, sushi-making, and wagashi-making experiencesAcross Japan, hands-on classes teach visitors to make soba noodles, nigiri sushi, or traditional Japanese sweets. Most classes run an hour or two and end with a tasting or something to take home.Dates, times, and reservation methods vary by class. Check each class's official website before visiting.