Japanese cuisine is a UNESCO Intangible Cultural Heritage for a reason. It is seasonal, regional, and obsessively precise. Here is what you absolutely must try — and how to eat it properly.

Sushi & Sashimi

Start at a reputable sushi counter. In Tokyo, try the Tsukiji Outer Market or Ginza. Order omakase (chef’s choice) and eat each piece in one bite. Dip the fish side, not the rice, into soy sauce.

Ramen

Every region claims the best broth. Key styles:

• Shoyu (soy sauce) — Tokyo
• Miso — Sapporo
• Tonkotsu (pork bone) — Hakata/Fukuoka
• Tsukemen (dipping noodles) — Tokyo

Order via ticket machine, hand your ticket to the staff, and slurp loudly.

Okonomiyaki & Takoyaki

Osaka’s soul food. Okonomiyaki is a savory cabbage pancake; takoyaki are octopus-filled dough balls. Both are cooked on a griddle and covered in sweet sauce, mayo, and dancing bonito flakes.

Tempura

Look for tendon (tempura rice bowl) shops or high-end counters in Tokyo. The batter should be light and crisp, not greasy. Dip in tentsuyu sauce with grated daikon.

Wagyu Beef

A5 wagyu is an experience. Try it as steak, sukiyaki, or shabu-shabu. Kobe and Matsusaka are the most famous brands, but Hida beef from Takayama is equally incredible and cheaper.

Convenience Store Food

Do not sleep on konbini. The egg salad sandwiches, onigiri, and fried chicken rival restaurant quality. It is also the cheapest way to eat well in Japan.

Dining Etiquette

• Say itadakimasu before eating.
• Do not stick chopsticks upright in rice.
• Pour others’ drinks; they will pour yours.
• No tipping — ever.