We have chosen this from our own experience. If you have suggestions for us to try feel free to send some!
10. Takoyaki – Crispy outside, gooey inside octopus balls, absolute street-food classic.Takoyaki is a popular Japanese street food from Osaka, featuring savory, ball-shaped dumplings made from a wheat flour-based batter. Cooked in a specialized molded pan, they are filled with diced octopus (tako), tempura scraps (tenkasu), pickled ginger, and green onion. They are typically topped with takoyaki sauce, mayonnaise, seaweed flakes (aonori), and dried bonito flakes.
9. Okonomiyaki – Savory pancake loaded with cabbage, sauce, and vibes.Okonomiyaki is a popular Japanese savory pancake (teppanyaki) made from flour batter, eggs, shredded cabbage, and fillings like pork or seafood. Meaning "grilled as you like it," this versatile comfort food is cooked on a griddle, topped with savory sauce, mayonnaise, bonito flakes, and nori.
8. Tempura – Light, crispy battered shrimp or veggies done perfectly.Tempura is a popular Japanese dish featuring seafood and vegetables dipped in a light, airy batter and deep-fried until crispy. Originating in the 16th century from Portuguese influence, it is characterized by its delicate, non-greasy texture, commonly served with a dipping sauce (ten-tsuyu) made of dashi, soy sauce, and mirin.
7. Udon – Thick, chewy noodles in a comforting broth.Udon (うどん) are thick, chewy Japanese noodles made from wheat flour, water, and salt, commonly served hot in a mild soy-based dashi broth or cold with dipping sauce. A staple in Japanese cuisine, they are often topped with scallions, tempura, or fish cakes. Common varieties include kake udon (simple broth), yaki udon (stir-fried), and kamaage udon.
6. Ramen – Rich broth, springy noodles, endless styles (tonkotsu fans know 😤).Ramen is a Japanese noodle soup dish consisting of Chinese-style wheat noodles served in a savory broth, commonly flavored with soy sauce, miso, or tonkotsu (pork bone). Originating in China but perfected in Japan, it typically features toppings like sliced pork (chashu), seaweed (nori), and bamboo shoots.
5. Gyudon – Sweet-savory beef over rice, simple but hits every time.Gyudon, commonly translated as a Japanese "beef bowl," is a popular comfort food consisting of thinly sliced beef and onions simmered in a savory-sweet soy-based sauce, served over a bowl of rice. It is a quick, inexpensive, and satisfying meal frequently served in Japanese chain restaurants like Yoshinoya, Matsuya, and Sukiya.
4. Tonkatsu – Juicy breaded pork cutlet with that tangy sauce.Tonkatsu is a popular Japanese dish consisting of a breaded, deep-fried pork cutlet, often described as a Japanese pork schnitzel. The name combines ton (pork) and katsu (a shortened form of the word "cutlet"). It is typically served with shredded cabbage, tangy tonkatsu sauce, rice, and miso soup.
3. Onigiri – Rice balls that prove simple food can still be elite.Onigiri (おにぎり), or Japanese rice balls, are portable, hand-shaped snacks made from white rice (often with savory fillings) and usually wrapped in nori seaweed. Known as a Japanese comfort food, they are shaped into triangles, balls, or cylinders, commonly sold in convenience stores (konbini) and used in bento boxes.
2. Sushi – Fresh fish + rice = global icon for a reason.Sushi is a Japanese dish defined by specially prepared, vinegared, cold, boiled rice (\(shari\)) paired with toppings or fillings (\(neta\)) like raw or cooked seafood, egg, and vegetables. It is not merely raw fish (which is called sashimi), but a dish focusing on the seasoned rice. Common forms include nigiri (hand-pressed), maki (rolled in seaweed), and chirashi (scattered).
1. Wagyu Beef – Ultra-tender, insanely rich, basically melts in your mouth 🥇🔥Wagyu ("Japanese cow") refers to four specific Japanese cattle breeds renowned for intense intramuscular fat (marbling), resulting in an extremely tender, buttery flavor. Often graded A5 in Japan for top quality, it is a luxurious, high-fat meat, with famous types including Kobe, Matsusaka, and Ohmi. It is distinct from American-style Wagyu, which is usually a crossbreed.
