Top 20 Most Popular Foods Loved by Japanese People

Alongside sushi, ramen is beloved by locals and considered as a national dish. With regional varieties like miso ramen from Sapporo and tonkotsu ramen from Hakata, the options are endless.  And beyond the typical bowl, dishes derived from ramen, like tsukemen (dipping noodles) and mazesoba (soupless noodles), have gained their own popularity.

When you think of Japanese cuisine, sushi is probably the first dish that comes to mind. In Japan, fresh seafood is abundant, allowing you to enjoy high-quality sushi at reasonable prices. Not only is the taste amazing, but there’s also a strong emphasis on aroma and presentation, making sushi a true culinary work of art. While foreign visitors often gravitate toward classic toppings like tuna and salmon, don’t miss the chance to try unique sushi toppings that you can only find in Japan!

Japanese curry, enjoyed by all ages, has developed its own style – typically a roux made from pork or beef topped with seasonal vegetables, and sometimes served with tonkatsu (breaded pork cutlet) or karaage (fried chicken). Curry chain restaurants like CoCo Ichibanya offer customizable spice levels and toppings to create your perfect bowl of curry. Find a version that suits your taste!

Yakiniku restaurants can be found everywhere in Japan and are perfect for gatherings with family or colleagues. Many restaurants offer all-you-can-eat and drink options, and a variety of side dishes like namul (marinated vegetables), bibimbap (rice dish with spicy seasoned vegetables and meat), and reimen (cold noodle dish). At higher-end yakiniku restaurants, you can indulge in premium wagyu beef. In Japan, it’s easy to find rare cuts like tongue, tail, and offal that you won’t often come across in yakiniku restaurants abroad.

Karaage, the Japanese version of fried chicken, is often seasoned with soy sauce and garlic and has a crispy exterior and juicy interior. It’s a staple for lunch boxes and a beloved taste for Japanese people since childhood. In busy areas, karaage stalls serve freshly fried karaage, which are also commonly found in izakayas. Enjoy it as is or with a squeeze of lemon for a refreshing touch.

Gyudon is a bowl of rice topped with thinly sliced beef simmered in soy sauce and sugar, and is considered a Japanese national cuisine. It’s widely available across Japan, with numerous gyudon chains lining the streets. Usually priced at under 500 yen, it’s a quick and hearty meal that is especially popular among busy professionals during lunch. Toppings like grated radish with ponzu, cheese, or kimchi add variety.

Gyoza is originally a Chinese dish but has become a favourite in Japan, often ordered as a side with ramen. “Yaki-gyoza” (pan-fried) is most popular, with crispy skin and juicy filling, though, “Sui gyoza“(boiled), “Mushi gyoza” (steamed), or “Age gyoza” (deep-fried) versions are also common. Typically, they’re enjoyed with ponzu sauce or vinegar-soy sauce.

Tempura is a traditional dish where seafood, meat and vegetables are coated in a light batter and deep-fried until crispy. It is a dish that is easy for foreigners to try as it’s similar to the European dish called fritters. Shrimp and seasonal vegetables are particularly popular choices, but you’ll also find unique ingredients like shiso leaf, lotus root, conger eel, maitake mushrooms and more.

Like sushi, Kaisen-don is a classic Japanese dish that allows you directly to savour fresh fish. There are countless options, including tuna, salmon, sea urchin, and crab etc.  Price range varies, from casual chain restaurants offering a bowl for around 1,000 yen to luxurious versions that can exceed 10,000 yen.  If you’re looking for the freshest seafood, visiting a fish market is a great choice!

Yakitori is a delicious Japanese dish made by skewering chicken pieces and grilling them over charcoal. Typically seasoned with either salt or a savoury sauce, it’s a staple at izakayas and street stalls. You can enjoy different textures and flavours depending on the part of the chicken, such as thigh, breast, cartilage, and liver. 

Originating in Osaka, okonomiyaki is often described as a Japanese savoury pancake. Made with a batter of dashi, eggs, and cabbage, then topped with ingredients like meat, vegetables, or seafood of your choice. It’s cooked on a hot iron griddle, then topped with a rich sauce, mayonnaise, bonito flakes and nori seaweed. In Kansai, okonomiyaki is usually prepared for you, while in Kanto, you often cook it yourself at the table.

Another Osaka specialty, takoyaki is a round, savoury dough ball filled with octopus, crispy on the outside and creamy on the inside. These golden balls are enjoyed throughout Japan and are commonly found at festival stalls. While there are many flavour variations, the classic way to enjoy takoyaki is topped with a sweet-savoury sauce, mayonnaise, and a sprinkle of bonito flakes.

Eel, particularly unagi donburi (grilled eel on rice), is a popular dish in Japan that you can find not only at specialty restaurants but also at casual restaurants and gyudon chains.  The eel is steamed and grilled until it’s tender with a slightly crisp edge, then brushed with a savoury-sweet sauce before being served over rice. Sprinkling some sansho (Japanese pepper) on top is highly recommended.

While minced beef steak is found around the world, Japanese-style hamburgers are quite unique. It’s soft, juicy texture, the steak releases rich meat juices when cut open. Many variations are available, and Japanese style is popular; topped with grated daikon radish, shiso leaves, and ponzu (a citrus-based sauce). A version with cheese stuffed inside the patty is also popular. Hamburg is a staple at Western-style and family restaurants across Japan.

Soba is a classic, healthy Japanese noodle dish made from buckwheat flour, enjoyed both at home and in restaurants. It’s versatile too—served cold on a bamboo mat with a dipping sauce (zaru soba) or in a warm dashi-based broth, making it a year-round favourite. Enjoy tasting the local variations!

Like soba, udon is a traditional Japanese noodle dish enjoyed hot or cold. Made from wheat flour, these thick, chewy noodles are heartier than soba. There are many varieties such as curry udon, and niku udon, and different regions offer their own spin on udon, with Kagawa Prefecture’s “Sanuki udon” being especially famous. Udon is widely available across Japan, often for around 500 yen per bowl, adding to its popularity.

Omurice is a unique Japanese dish combining an omelette and rice. Typically, fluffy eggs wrap around chicken ketchup rice, topped with ketchup or demi-glace sauce. A favorite at Western-style and family restaurants, this dish might surprise you with how well the flavours of rice and eggs complement each other.

Tonkatsu is a Japanese dish of breaded and deep-fried pork cutlet, often served with rice, shredded cabbage, and a savoury sauce for dipping. While it resembles European schnitzels, tonkatsu is usually thicker, offering a juicier, heartier bite. You can find it at family restaurants or specialised tonkatsu eateries.

Perfect for winter, nabe combines a hot broth with seasonal vegetables, meats, and seafood. With many varieties, popular types include shabu-shabu, sukiyaki, motsu nabe (offal hot pot), and kimchi nabe (spicy hot pot). Specialty restaurants often offer a range of broths to try in one sitting, and many places even have all-you-can-eat options. This healthy, warming dish is a must-try for anyone visiting Japan in the colder months.

Italian cuisine is popular in Japan, and pasta is a dish enjoyed on a daily basis. Japanese pasta features not only classic Italian recipes but also unique variations that use Japanese ingredients and seasonings like soy sauce, dashi, seaweed, and shiso. Additionally, you can find pasta dishes loaded with seafood at affordable prices throughout Japan. Be sure to try these Italian dishes with a Japanese twist that you won’t find anywhere else!