The food scene in Japan is a wild ride of flavors, traditions and local gems. From slurping ramen in Tokyo to munching on takoyaki in Osaka, every region has its own delicious story to tell. Whether it’s fresh sashimi, crispy tempura or a steaming bowl of udon, Japanese cuisine is packed with history, culture and seriously good eats. So, grab your chopsticks – we’re diving into the tasty world of Japan’s regional dishes
Hokkaido: Dishes from the sea
Hokkaido, the northernmost island of the Japanese archipelago, is known for its snow-covered landscapes, harsh winters and comfort food. While seafood and fish are national specialties in Japan, it is in Hokkaido that they are among the most renowned. Local cuisine is marked by this abundance of marine ingredients, but also by a rare diversity of soups and broths. The island is also famous for its wines and spirits.
Hokkaido’s signature dishes:
- Kaisen-don – A local variation on donburi with a showcase of Hokkaido seafood: thinly sliced salmon, tuna and yellowtail, garnished with sea urchin, scallops and shrimp
- Genghis Khan (Jingisukan) – A dish based on grilled lamb and mutton, atypical as this meat is rarely used in Japanese cuisine
- Sapporo Ramen – One of Japan’s most popular ramen variations, with a rich miso broth, often topped with Hokkaido butter
- Soup Curry – Japanese curry enjoyed in Hokkaido as a soup, with chicken, potatoes, mushrooms, and other ingredients
Some of Hokkaido’s ingredients and specialties:
- Seafood – especially sea urchins (uni) from Rausu
- Dairy products – Hokkaido is renowned for its butter, cream and milk
- Wines and spirits – including Nikka and Akkeshi whisky, both born and produced in Hokkaido
Tohoku: Traditional cuisine
Tohoku is one of Japan’s most unique regions. Characterized by untamed nature and preserved traditions, it also boasts its very own culinary identity. Tohoku cuisine is marked by the richness of its soil, where many of Japan’s main ingredients are grown.
Tohoku’s signature dishes:
- Hittsumi – A soup typical of the Tohoku countryside, made with hand-stretched dumplings, cooked in a soy sauce-based broth, accompanied by chicken and vegetables
- The 3 noodles of Morioka:
- Reimen – eaten cold
- Jajamen – eaten with a miso and meat paste
- Wanko soba – served in individual bowls that can be seasoned separately (with contests for the number of bowls eaten)
- Sendai Gyutan – A dish based on beef tongue, finely trimmed and charcoal-grilled for tender meat
- Kiritanpo – Rice dumplings, grilled on a Japanese cedar stick or eaten as nabe (a stew)
- Local variations on national dishes, such as Utsonomiya gyozas and Zunda mochi
Some of Tohoku’s ingredients and specialties:
- Seafood – especially Murakami salmon, air-dried in front of restaurants
- Fruits – apples from Aomori, peaches from Fukushima, grapes and pears from Yamagata
- Yunezawa beef
- Uonuma rice from Niigata, recognized as one of the best in the world
For more on Tohoku’s amazing food, click here!
Tokyo and Chubu: Surf and turf on the menu
The Kanto region of Tokyo is one of the richest in terms of cuisine. With the capital at the crossroads of both domestic and international trade, the region’s gastronomy has evolved with the influences that have marked it through the ages. Nearby, the Chubu region (Japanese Alps) is also characteristic, easily identifiable thanks to its dishes born of rich local agriculture at the foot of Japan’s emblematic mountain peaks.
Kanto and Chubu’s signature dishes:
- Chankonabe – A hearty stew from Tokyo eaten by sumo wrestlers to build strength, made with meat, vegetables and tofu in a savory broth
- Shoyu Ramen – The Tokyo version is the most popular Japanese ramen, with a rich broth flavored with soy sauce and thin, wavy noodles
- Miso-katsu – A variant of tonkatsu from Nagoya, where breaded pork chop is topped with a rich, sweet miso sauce
- Chirasu-don – A bowl of rice topped with small white fish called chirasu, often accompanied by shiso and seaweed
- Monjayaki – A Tokyo specialty similar to okonomiyaki, with a more liquid batter cooked directly on a hot plate
- Dorayaki – A dessert from Tokyo made from two sponge cake pancakes with red azuki bean paste in the middle
Some of Kanto and Chubu’s ingredients and specialties:
- Seafood – especially in Kanazawa, a popular destination for seafood dishes
- Yuba – dried tofu skin, often added to soups
- Hida beef
- Boshu Biwa – a fruit from Chiba prefecture, known as Japanese loquat
- Yamanashi wine – wines grown at the foot of Mount Fuji, with famous vineyards such as Marufuji, Sadoya or Tominohoka
- Schichimi spices from Nagano – blends of 7 spices, most famously from Yawataya Isogoro
Kansai: Japan’s kitchen
The Kansai region is at the heart of Japanese gastronomy. As the country’s first capital, its ports have been hubs for trade with the rest of the world, fueling the local cuisine. Osaka, long dubbed “Japan’s kitchen,” is the figurehead of this region.
Kansai’s signature dishes:
- Takoyaki – Small dumplings filled with octopus pieces, served with a sweet sauce and bonito flakes, emblematic of Osaka street food
- Okonomiyaki (Osaka-style) – A savory pancake topped with cabbage, meat or seafood, with all ingredients mixed in the batter
- Kaiseki cuisine – A refined culinary art from Kyoto, consisting of a series of dishes highlighting seasonal ingredients
- Yudofu – A simple but tasty dish of tofu simmered in a dried seaweed broth and served with sauce
- Yatsuhashi – A Kyoto sweet made with rice and cinnamon, sometimes filled with red bean paste
Some of Kansai’s ingredients and specialties:
- Kobe beef – one of Japan’s finest and best-known varieties of wagyu beef
- Matcha and tea – the Kyoto region is the tea capital of Japan
- Sake – the first historic distilleries were established in Kyoto and can still be visited today
- Shiso – an aromatic plant used in many recipes, widely cultivated in Kyoto
- Kyoyasai – vegetables grown in the Kyoto region, such as daikon, kabu turnips, ninjin carrots
- Umeboshi – salted, macerated and dried plums, very popular with the Japanese
Uji tea: A special getaway
If you’re visiting Kyoto or Osaka, take advantage of Keihan Railways’ Kyoto-Osaka Sightseeing Pass for a trip to Uji, the Japanese tea capital. Located in the Kyoto Prefecture countryside, this small town is a gem for tea lovers.
In Uji, you’ll find:
- Some of the oldest tea houses in the world, such as Tsuen Tea Shop
- Authentic tea ceremonies, like Taihoan’s, near Byodo-in Temple (a UNESCO World Heritage Site)
- Endless fields of tea plantations – a gorgeous panorama and unmissable visit for those wanting to dive deeper into Japanese tea culture
Click here for more information on the Kyoto-Osaka Sightseeing Pass
Seto Inland Sea: Mediterranean vibes
The Chugoku and Shikoku regions, on both sides of the Seto Inland Sea, are among Japan’s most culturally rich areas. Respectively the cradle of craftsmanship and the beating heart of Japanese spirituality, these regions offer a truly unmissable culinary journey, between seafood specialties and traditional ingredients.
Chugoku and Shikoku’s signature dishes:
- Okonomiyaki (Hiroshima style) – A filling version that separates ingredients into layers of cabbage, meat or seafood, and noodles
- Izumo Soba – Dark soba served cold or hot in a dashi broth, accompanied by a fragrant sauce, norii seaweed, radish and scallions
- Shoyumame – Soybeans marinated in soy sauce, typical of Shikoku
- Takamatsu Udon – Thick, chewy udon noodles served simply with a light broth, the most common style in Japan
Some of Chugoku and Shikoku’s ingredients and specialties:
- Seafood – mainly crab, tuna and Hiroshima oysters
- Citrus fruits – yuzu from Kochi, sudachi, oranges from Matsuyama and lemons from Hiroshima
- Awaji onions
- Olive oil and soy sauce – specialties of Shodoshima Island
Kyushu and Okinawa: Island cooking
In southern Japan, the island of Kyushu and the Okinawa archipelago reveal another face of Japan, reminding us that the country is primarily located in a tropical climate. This island atmosphere and influences from Southeast Asia have shaped the culture of southern Japan, evident in every bite of the delicious local gastronomy.
Kyushu and Okinawa’s signature dishes:
- Hakata Ramen (Tonkotsu) – Ramen from Fukuoka featuring a rich, creamy pork-bone broth served with fine noodles
- Champoon noodles – A Chinese-inspired dish with noodles sautéed with vegetables and seafood
- Tempura – Fried food imported by Portuguese missionaries and adopted by the Japanese, usually featuring fish, seafood and vegetables
- Okinawa Soba – Thick noodles served in a clear broth with slices of simmered pork
- Goya Champuru – A stir-fry of goya (bitter cucumber) mixed with tofu and pork
- Rafute – Pork simmered for a long time in a sweet sauce made with soy, Okinawa brown sugar and awamori (a local alcohol)
Some of Kyushu and Okinawa’s ingredients and specialties:
- Seafood
- Goya – a type of bitter cucumber, widely used in Okinawan cuisine
- Umibudo – nicknamed “sea grape” or “green caviar,” a seaweed variety grown in Okinawa
- Okinawa pork
- Okinawa rum
- Okinawa brown sugar
- Norii seaweed – grown in the Ariake Sea between Nagasaki and Kumamoto
- Yame green tea – the gyokuro and sencha varieties are the best-known in the country
Experience Japanese cuisine first-hand
Immerse yourself in Japanese gastronomy with culinary activities throughout Japan. From cooking workshops and tea ceremonies to guided tours of the country’s most gourmet neighborhoods, savor your trip to the fullest.
Recommended experiences:
- Osaka food tour – Explore this veritable open-air kitchen, where markets and street food stalls spread their aromas throughout the streets
- Cooking workshops – Create your own Japanese dishes:
- Traditional tea ceremonies in Tokyo, Kyoto or Kanazawa
- Private tea ceremony in Kyoto
Don’t miss the Osaka World Expo 2025, which will feature the world’s largest self-service sushi conveyor belt and a giant food court with 12 Osaka restaurants showcasing local specialties.
For more information, and more activities in Japan, click here.
