Restaurants
Featured: — counter sushi in Akasaka, popular with tuna lovers.
Food guide
The basics of Japanese dining, in plain English.
-
🍣
Sushi
Vinegared rice with fresh seafood, from conveyor-belt chains to ¥20,000 counters. Nigiri is the classic single piece.
Must-try: otoro (fatty tuna)
-
🍜
Ramen
Wheat noodles in rich regional broths — tonkotsu (pork), shoyu (soy), miso. Slurping is a compliment.
Must-try: tonkotsu with extra chashu
-
🍤
Tempura
Seafood and vegetables in a light batter, fried to order. Eat with tentsuyu sauce and grated daikon.
Must-try: anago (sea eel)
-
🍢
Izakaya
Japan's pub culture: small shared plates, yakitori skewers and drinks. Order a few things and pass them around.
Must-try: yakitori with cold sake
-
🍁
Kaiseki
Multi-course haute cuisine that follows the seasons — tiny, beautiful dishes in a calm traditional room.
Must-try: the seasonal set menu
-
🥩
Wagyu
Intensely marbled Japanese beef, grilled at your table (yakiniku) or as sukiyaki. Look for A4/A5 grades.
Must-try: A5 tongue at yakiniku
-
🍝
Soba & Udon
Buckwheat soba (nutty, firm) and thick wheat udon (soft, comforting) — hot or cold by season.
Must-try: cold zaru soba in summer
-
🍵
Matcha & sweets
Stone-ground green tea served traditionally or as a latte, paired with wagashi and parfaits.
Must-try: matcha parfait
Dining etiquette
A few simple rules that help you blend in.
✓ Do
- Slurp your noodles. For ramen, soba and udon it shows enjoyment and cools them.
- Say itadakimasu before eating and “gochisousama deshita” after.
- Carry cash. Many small shops and ramen counters are cash-only.
- Slip off your shoes where you see a genkan (entry step) and slipper signs.
- Book ahead for omakase and kaiseki — often 1–2 weeks in advance.
- Keep voices low, especially at counter seats and on trains.
✗ Don't
- Don't tip. Service is included; money on the table can confuse staff.
- Don't stand chopsticks in rice or pass food chopstick-to-chopstick — both are funeral customs.
- Don't eat while walking, except at festivals and market streets.
- Don't talk on the phone. Switch to silent mode; step outside to call.
- Don't blow your nose at the table — excuse yourself to the restroom.
- Don't return plates to the conveyor belt at kaiten-zushi; leave them on your table.
Mini phrasebook
Pronunciation is written to be read aloud. Even one phrase earns big smiles.
| Japanese | Sounds like | Meaning | Use it when… |
|---|---|---|---|
| すみません | su-mi-ma-sen | Excuse me / Sorry | getting a server's attention |
| おすすめは？ | o-susume wa? | What do you recommend? | you can't decide |
| 英語のメニューはありますか？ | ei-go no menyu wa a-ri-ma-su ka? | Do you have an English menu? | entering any restaurant |
| これをください | ko-re o ku-da-sai | This one, please | pointing at a menu or display |
| お勘定をお願いします | o-kan-jou o o-ne-gai-shi-ma-su | The check, please | ready to leave |
| おいしい！ | o-i-shi-i! | Delicious! | after the first bite |
FAQ
Quick answers to what travelers ask most.
Do I need to speak Japanese?
No. Most listings here have English or picture menus, and major stations have English signage. A smile and pointing work wonders.
Do I need a reservation?
Counter sushi, kaiseki and popular wagyu places — yes, often days ahead. Ramen shops, izakayas and curry houses are usually walk-in; expect a short wait at peak lunch (12:00–13:00).
Are there vegetarian or vegan options?
Yes — filter by the “Vegetarian” tag. Note that dashi (stock) is usually made from bonito flakes, so strict vegans should ask about dashi.
Can I pay by credit card?
Chains and newer restaurants usually accept Visa/Mastercard and mobile pay. Many small, traditional shops are cash-only.
Is tipping expected?
No — never tip. It can cause confusion or even polite refusal. Great service is part of the job here.
How do I get there?
Open any restaurant's details and tap “Show on map”. Each listing names its nearest station and walking time.