Meal times generally follow the Western standard, with breakfast from 06:00 to 09:00, lunch from 12:00-14:00 and dinner from 18:00-20:00. Most establishments close by 22:00 (or earlier in rural areas), while there are exceptions such as bar or izakayas that closes later and convenience stores and fast-food restaurants that stay open around the clock in urban areas.

In small establishments, it is advised to make a decision of your meal ahead of time. Your meal will then usually be served in a single tray and you are expected to be out within 30 minutes, so as to accommodate other patrons.

• Breakfast — chōshoku (朝食) or asagohan (朝ご飯). While a traditional meal at a Japanese home would be considered heavy for Western standards, with rice, soup, and a side of meat or eggs on the menu, cafes and bakeries do start open and offer Western style breakfast that includes bread, eggs, and coffee. Some rice bowl stalls also provide a dedicated morning menu.
• Lunch – chūshoku (昼食) or hirugohan (昼ご飯). Set meals (定食 teishoku) from restaurants are often great value, particularly for otherwise expensive restaurants. For the original Japanese fast food, simple noodle or rice bowls (丼 donburi) are cheap, quick and easy.
• Snack — oyatsu (おやつ) or kanshoku (間食) are rarely enjoyed other than by school children or on the weekends. Usually a quick trip to a convenience store or a nearby vending machine, or a dessert or fruit would suffice.
• Dinner or supper – yūshoku (夕食) or bangohan (晩ご飯) is by and large not much different than lunch.

The main influence before modern times came from Chinese cuisine. As Buddhism had also been the official religion of the country and the dynasty since the 6th century, killing and eating animals was prohibited. Fish and seafood, which has been a daily diet for the Japanese thanks to its abundance in the wild, was excluded from the ban.

Preserving fish soon became a sensation; sushi originated as a means of preserving fish by fermenting it in boiled rice. Fish that are salted and then placed in rice are preserved by lactic acid fermentation, which helps prevent the proliferation of the bacteria that cause putrefaction. Sushi thus became a popular snack food and main entrée. The arrival of the Portuguese into southern Japan brought the technique of fritter cooking using batter and egg with seafood, resulting in a dish one calls today tempura.

Following the Meiji Restoration in 1868, Japan embarked on a policy of Westernization in an effort to modernize. This led to new ingredients and techniques entering the Japanese culinary repertoire from the West, resulting in European & American dishes that were reinvented or refined to cater to the Japanese palate. In 1872, Emperor Meiji lifted the ban on red meat, and celebrated the New Year with a meat feast to encourage his subjects to start eating meat. Most Japanese dishes that include red meat can hence be considered a 'recent' product.

Starting from the 1970s, thanks to the migration of Japanese to the Western world and investment in developing countries, Japanese cuisine was heavily promoted around the world. While some adhere to traditional preparations, others are modified to suit the palate of the local population or due to scarcity of their original ingredients. Today, it is one of the world's most well-known and beloved ethnic foods, resulting in Japanese restaurants being found in virtually every major city in the world, while Japanese seasoning brands & instant noodles are sold in many countries with East Asian diaspora. Japan has now the second highest number of rated restaurants in the Michelin Guide with more than 400 establishments on the list.

Traditional Japanese dishes play mainly with the seasons, made using the available raw ingredients during the specific time of the year. Seasonal (kisetsu 季節) influences are visible right across the culinary spectrum, from vending machine drinks and fast food all the way up to elaborate multi-course kaiseki (懐石) meals.

• Spring: Bamboo shoots and potatoes are ready for harvest. During the bloom of the cherry blossom, many Japanese make or buy bento boxes containing at least the two ingredients and clam rice for a picnic under the trees. The cherry blossom, in addition to picked strawberries, can give a hint of sweetness and shades of pink to tea and dessert.
• Summer: The sweltering humid weather makes the Japanese look for ingredients that cool the body. Watermelons are a favorite summer snack enjoyed by all ages but many other fruits are also in season. For a heartier palate, rice topped with preserved plum (umeboshi) and served with grilled eel (unagi), sea urchin (uni) are common. Mobile carts parked near many lively festival locations cater dinner and late night meals to patrons.
• Fall: Fishes such as salmon & mackerel make their annual migration, making them and their eggs easier to find. Chestnuts are also harvested and cooked with rice or made into desserts, while sweet potatoes and pumpkin are also making inroads or eaten as a snack.
• Winter: Hot pot (nabe) with various ingredients, but especially root vegetables that are mostly in season, are popular enjoyed communally as people warm up indoors. Outdoors, fish cakes are served in skewers and dipped in broth (oden). Strawberries planted in hothouses are ready to be harvested and is commonly used as cake ingredients and toppings, especially for Christmas.

• Rice is a staple in every Japanese meal, and in fact its Japanese word gohan (ご飯) also means "meal". It can be eaten plain with other dishes, rolled into a sushi, formed into onigiri, morphed into mochi, or even fermented into sake.
• Fish and seafood are common in this island nation; the offering primarily depends on the region. The northern island of Hokkaido is famous for its sashimi and crab due to its cool waters, while octopus balls (takoyaki) are common in Osaka in Southern Japan.
• Soybeans are a key source of protein and take many forms, notably the miso (味噌) soup served with many meals, but also tōfu (豆腐) bean curd and the ubiquitous soy sauce (醤油 shōyu).

While most restaurants in Japanese specialize in a certain type of dish, each neighborhood is guaranteed to have a few shokudō (食堂), serving up simple, popular dishes and teishoku sets at affordable prices (¥500-1000). Try ones in government buildings: often open to the public as well, they are subsidised by taxes and can be very good value, if uninspiring. When in doubt, go for the daily special or kyō no teishoku (今日の定食), which nearly always consists of a main course, rice, soup and pickles.

A closely related variant is the bentō-ya (弁当屋), which serves takeout boxes known as o-bentō (お弁当). While travelling on JR, don't forget to sample the vast array of ekiben (駅弁) or "station bento", many unique to the region - or even the station.

A staple of the shokudō is the donburi (丼), literally "rice bowl", meaning a bowl of rice with a topping. Popular ones include:

• oyakodon (親子丼) - lit. "parent-and-child bowl", usually chicken and egg (but sometimes salmon and roe)
• katsudon (カツ丼) - a fried pork cutlet with egg
• gyūdon (牛丼) - beef and onion
• chūkadon (中華丼) - literally: "Chinese bowl", stir-fried vegetables and meat in a thick sauce

You will also frequently encounter Japan's most popular dish, the ubiquitous curry rice (カレーライス karē raisu) — a thick, mild, brown paste that most Indians would hardly recognize. Often the cheapest dish on the menu, a large portion (大盛り ōmori) is guaranteed to leave you stuffed. For about ¥100 more you can upgrade to katsu karē to add a fried pork cutlet.

Another great place to find affordable and overwhelming amounts of food: department store basements (デパ地下 depa chika). They are often huge spaces filled with expansive amounts of fresh food from throughout the country and local dishes. You can get bento boxes, take out food on a stick, bowls of soup, and often find samples of treats to try. Desserts and rice crackers are also plentiful and highly varied, and department stores are great places to browse with the locals. You can also find restaurants in every single department store, often on the top floors, serving a variety of genres of food in nice settings and varied prices.

Even Japanese want something other than rice every now and then, and the obvious alternative is noodles (麺 men). Practically every town and hamlet in Japan boasts its own "famous" noodle dish, and they are often well worth trying.

There are two major noodle types native to Japan: thin buckwheat soba (そば) and thick wheat udon (うどん). Many noodle shops serve both. Common dishes for both soba and udon include:

• kake soba (かけそば) - plain broth and maybe a little spring onion on top
• tsukimi soba (月見そば) - soup with a raw egg dropped in, named "moon-viewing" because of the resemblance to a moon behind clouds
• kitsune soba (きつねそば) - soup with sweetened thin sheets of deep-fried tofu
• zaru soba (ざるそば) - chilled noodles served with a dipping sauce, shallot and wasabi; popular in summer

Chinese egg noodles or rāmen (ラーメン) are also very popular but more expensive (¥500+) due to the greater effort involved and the condiments, which typically include a slice of grilled pork and a variety of vegetables. The four major styles of ramen are:

• shio rāmen (塩ラーメン) - salty pork (or chicken) broth, popular in Hakodate, Hokkaido
• shōyu rāmen (醤油ラーメン) - soy and pork broth, popular in Tokyo
• miso rāmen (味噌ラーメン) - miso (soybean paste) and pork broth, originally from Sapporo, Hokkaido
• tonkotsu rāmen (豚骨ラーメン) - thick pork broth, a specialty of Fukuoka, Kyushu

Another popular dish is yakisoba (焼きそば, "fried soba"), which is similar to Chinese chow mein, containing noodles stir-fried with vegetables and pork, garnished with aonori seaweed powder and pickled ginger. Despite the name "soba", it actually uses wheat noodles similar to ramen. A variation called yakisoba-pan (焼きそばパン, "yakisoba bread") stuffs yakisoba into a hot dog bun.

Slurping your noodles is acceptable and even expected. According to the Japanese it both cools the noodles down and makes them taste better. Any remaining broth can be drunk directly from the bowl.

Perhaps Japan's most famous culinary exports are sushi (寿司 or 鮨), usually raw fish over vinegared rice, and sashimi (刺身), plain raw fish. These seemingly very simple dishes are in fact quite difficult to prepare properly: the fish must be extremely fresh, and apprentices spend years just learning how to make the vinegared rice for sushi correctly, before moving on to the arcane arts of selecting the very best fish at the market and removing every last bone from the fillets. Sushi in Japan often bears little similarity to what Western visitors might be used to back home; do not expect to find a California roll, spam musubi or volcano roll in Japan.

There is enough arcane sushi terminology to fill entire books, but the most common types are:

• nigiri (握り) - the canonical sushi form consisting of rice with fish pressed on top
• maki (巻き) - fish and rice rolled up in nori seaweed and cut into bite-size chunks
• temaki (手巻き) - fish and rice rolled up in a big cone of nori
• gunkan (軍艦) - "battleship" sushi, like nigiri but with nori wrapped around the edge to contain the contents
• chirashi (ちらし) - a large bowl of vinegared rice with seafood scattered on top; an excellent budget choice to get a wide variety of toppings for a good price

Nearly anything that swims or lurks in the sea can and has been turned into sushi, and most sushi restaurants keep a handy multilingual decoding key on hand or on the wall. A few species more or less guaranteed to feature in every restaurant are maguro (tuna), sāmon (salmon), ika (squid), tako (octopus), and tamago (egg). More exotic options include uni (sea urchin roe), toro (fatty tuna belly, very expensive) and shirako (fish sperm). Tuna belly comes in two different grades: ō-toro (大とろ), which is very fatty and very expensive, and chū-toro (中とろ), which is slightly cheaper and less fatty. Another method of preparation is negi-toro (ねぎとろ), minced tuna belly mixed with chopped spring onions.

If you somehow ended up in a sushi restaurant, but can't or don't want to eat raw fish, there are usually several alternatives. For instance the above mentioned tamago, various vegetables on rice, or the very tasty inari (rice in a sweet wrap of deep fried tofu). Or order the kappa maki which is nothing more than sliced cucumber, rolled up in rice and wrapped in nori.

At the finest sushi restaurants, the chef would put a dab of fiery wasabi radish into the sushi, and glaze the fish with soy sauce for you. Thus, such sushi restaurants don't have individual bowls of soy sauce or wasabi, since the chef has already seasoned the food, and it would be rude to ask additional soy sauce or wasabi as it implies that the chef is not doing a good job. Most restaurants, though, provide soy sauce at the table and a small bowl for dipping. (Turn nigiri sushi upside down before dipping, as the soy sauce is to flavor the fish, not to drown the rice.) Wasabi is considered a standard component of sushi, but similarly, some restaurants (particularly budget ones) have wasabi on the table for you to add to your liking. For children and those who don't like wasabi, you can sometimes find or ask for sabi-nuki (サビ抜き) sushi that omits the wasabi.

Even in Japan, sushi is a bit of a delicacy and the most expensive restaurants, where you order piece by piece from a chef, can run up bills into tens of thousands of yen. You can limit the damage by ordering a fixed-price moriawase (盛り合わせ) or omakase (お任せ) set, where the chef will choose whatever he thinks is good that day. In the finest sushi restaurants, this would be the only option, though you can be more or less guaranteed that only the freshest seasonal ingredients would go into your sushi. Fine sushi is always made such that you can put the entire piece into your mouth at once. You should eat the sushi as soon as the chef places it on your plate, and not wait for everyone in your party to receive theirs, as having the rice and fish at different temperatures is part of the experience of eating fine sushi. Unlike in other countries, fine sushi restaurants in Japan generally only serve sushi and do not serve appetizers or dessert.

Cheaper yet are the ubiquitous kaiten (回転, lit. "revolving") sushi shops, where you sit by a conveyor belt and grab whatever strikes your fancy, at prices that can be as low as ¥100 per plate. (Plates are color-coded by price; when you're done, call a waiter who will count your plates and tell you how much you owe.) Even in these cheaper places, it's still quite acceptable to order directly from the chef. While in some areas like Hokkaido, kaiten sushi is of consistently good quality, in larger cities (especially Tokyo and Kyoto) the quality varies considerably from place to place with the low end restaurants serving little more than junk-food. Pre-packaged sushi sold in supermarkets and department stores are often better at comparable prices.

On the other hand, if you're adventurous you can tell the chef "Omakase onegaishimasu" ("I leave it in your hands"), and he'll select whatever is freshest that day. This could mean a single full plate, or it could mean they may keep feeding you one piece at a time until you're full. In either case, keep in mind that you probably won't know how much you're spending, unless you indicated an amount when you ordered.

When eating sushi, it's perfectly acceptable to use your fingers. Good sushi is always made such that you can put the entire piece into your mouth at once (except for conical temaki hand rolls and some other uncommon forms). You should eat the sushi as soon as the chef places it on your plate, and not wait for everyone in your party to receive theirs, as having the rice and fish at different temperatures is part of the experience of eating sushi. Slices of pickled ginger (gari) refresh the palate and infinite refills of green tea are always available for free. Unlike in other countries, fine sushi restaurants in Japan itself generally only serve sushi and do not serve appetizers or dessert.

Despite fish sashimi being the most well known, there is no shortage of other types of sashimi for the adventurous ones. Hokkaido crab sashimi and lobster sashimi are considered delicacies and are definitely worth a try. Whale is also occasionally available, although it's not very common, and Kumamoto is famous for horse meat sashimi.

Fugu

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Fugu (ふぐ) or puffer fish is highly poisonous and considered a delicacy in Japan. It requires a tremendous amount of skill in its preparation, involving the removal of the internal organs in which the poison is found. Despite the potential danger, it's highly unlikely you'll be poisoned to death as licensed chefs are assessed very stringently every year to ensure their preparation skills are up to the mark, and the Japanese government requires new chefs to undergo years of apprenticeship under experienced chefs before they are licensed to prepare the dish. Fatalities are very rare, and almost all are from fishermen who tried to prepare fugu they caught by themselves. Fugu is typically served only in speciality restaurants known as fugu-ya (ふぐ屋), though some top end sushi restaurants may also include it when in season. Incidentally, the Japanese emperor is banned from eating this dish for obvious reasons.

A quintessentially Japanese form of fine dining is known as kaiseki (懐石 or 会席), which consists of many small courses of many different types of dishes using only the finest and freshest seasonal ingredients. It is extremely expensive. Kaiseki is usually served at specialist kaiseki restaurants known as ryōtei (料亭), some of which are so exclusive that the only way to get a reservation is to be introduced by one their regular diners. Many of the most luxurious ryokan also provide their guests with a kaiseki dinner during their stay. Although available in virtually every Japanese city and even in some small towns, Kyoto is considered by most Japanese to be the spiritual home of kaiseki, and continues to be home to many of the top ryōtei to this day.

The technique of coating seafood and vegetables in batter and deep frying them was introduced to Japan by Portuguese missionaries in Nagasaki in the 16th century, giving rise to what is today known as tempura.

The Japanese didn't eat much meat before the Meiji era, but they have picked up the habit and even exported a few new ways to eat it since then. The teppanyaki (鉄板焼き, confusingly known in the U.S. as "hibachi") and self-grill yakiniku (焼肉, Japanese-style "Korean barbecue") cooking methods. Keep an eye on the price though, as meat (especially beef) can be fiercely expensive and luxury varieties like the famous marbled Kobe beef can cost thousands or even tens of thousands of yen per serving. Although traditionally considered to be casual food, tempura has entered the Japanese fine dining repertoire, and there are numerous fine tempura omakase restaurants in which the chef deep fries each course in front of you and puts it directly on your plate to be eaten immediately.

Other uniquely Japanese foods include okonomiyaki (お好み焼き, "cook it how you like it", a batter with cabbage, meat, seafood, and vegetable fillings of your choice, often self-cooked at your table) and yakitori (焼き鳥, grilled skewers of every chicken part imaginable).

• okonomiyaki (お好み焼き) - literally "cook it how you like it", it's a Japanese pancake-pizza, based on a wheat-cabbage batter with meat, seafood, and vegetable fillings of your choice, slathered with sauce, mayonnaise, bonito flakes, dried seaweed and pickled ginger; at many places you cook it yourself at your table
• teppanyaki (鉄板焼き) - meat grilled on a hot iron plate, confusingly known in America as "hibachi"
• tempura (天ぷら) - light-battered shrimp, fish and vegetables deep-fried very quickly, served with a dipping broth and chopped radish. Tempura has also entered the Japanese fine dining repertoire, and there are specialist tempura omakase restaurants that have elevated this dish to an art form. In these places, the chef will deep fry the pieces in front of you and serve them directly onto your plate course by course. Okinawan tempura is thickly battered and a bit like a corn dog. Satsuma-age, a type of deep-fried fish paste, is also a type of tempura.
• tonkatsu (豚カツ) - deep-fried breaded pork cutlets elevated into an art form
• yakiniku (焼肉) - Japanese-style "Korean barbecue", cooked by yourself at your table. Originally introduced to Japan by Korean immigrants, but adapted to suit the Japanese palate.
• yakitori (焼き鳥) - grilled skewers of every chicken part imaginable, a classic accompaniment to alcohol. Tori means chicken, but in some areas, Yakitori refers to grilled pork skewers.

One Japanese specialty worth seeking out is eel (うなぎ unagi), reputed to give strength and vitality in the drainingly hot summer months. A properly grilled eel simply melts in the mouth when eaten, and takes over ¥3000 from your wallet in the process. (You can find it for less, but these are usually imported frozen, and not nearly as tasty.)

A rather more infamous Japanese delicacy is whale (鯨 kujira), which tastes like fishy steak and is served both raw and cooked. However, most Japanese don't hold whale in much esteem; it's associated with school lunches and wartime scarcity, and it's rarely found outside speciality restaurants such as Kujiraya in Shibuya, Tokyo. Canned whale can also be found in some grocery stores at a huge price for a small can. Bear in mind that the importation of whale meat in any quantity is banned in many countries under the Convention on International Trade in Endangered Species, including the EU, the US and the UK, and can be met with significant fines and even imprisonment.

Particularly in the cold winter months various "hot pot" stews (鍋 nabe) are popular ways to warm up. These are often served up in a single huge pot kept bubbling over a flame with diners huddled around, picking out pieces to their liking. Common types include:

• chankonabe (ちゃんこ鍋) - a hotchpotch steamboat much favored by sumo wrestlers. A cuisine born in the sumo stable. It means hot pot food eaten with chan (master) and ko (pupil). There are no rules on flavors or ingredients; flavors change depending on the sumo stable and the person making the dish, However, they do not eat any meat other than birds during the game season, in a superstitious sense. By the way, all the meals eaten in the sumo stable are called chanko.
• oden (おでん) - a variety of skewered fishcakes, daikon radish, deep-fried tofu, and other ingredients simmered in fish soup for days. Primarily a winter dish, often sold in convenience stores and on the street in makeshift blue-tarp yatai tents.
• sukiyaki (すき焼き) - a hotpot of beef, tofu, leeks, noodles and more, often somewhat sweet. The beef is typically dipped in beaten raw eggs after cooking.
• shabu-shabu (しゃぶしゃぶ) - a hotpot of clear water or very light broth; very thin slices of meat (traditionally beef, but seafood, pork, and other variations exist) are briefly swished through the hot water to instantly cook them, then dipped in flavoured sauce.

See also: Western food in Asia

Throughout Japan you can find cafés and restaurants serving Western food (洋食 yōshoku), ranging from molecular-level carbon copies of famous French pastries to hardly recognizable Japanized dishes like corn-and-potato pizza and spaghetti omelettes. A few popular only-in-Japan dishes include:

• hambāgu (ハンバーグ) — not to be confused with a McDonald's hambāgā, this version of Hamburg steak is a standalone hamburger patty with gravy and toppings
• omuraisu (オムライス) — rice wrapped in an omelette with a dollop of ketchup
• wafū sutēki (和風ステーキ) — steak served Japanese-style with soy sauce
• korokke (コロッケ) — croquettes, usually filled with potato, along with some meat and onion
• karē raisu (カレーライス) — Japanese-style curry, a mild brown curry served with rice; also available as katsu karē (カツカレー) with a fried pork cutlet
• wafū pasuta (和風パスタ) — Japanese-style pasta, usually spaghetti (スパゲティ), with Japanese ingredients such as tarako (たらこ, pollock roe) or mentaiko (明太子, spicy pollock roe, marinated with chilli powder) used to make the sauce.
• katsu (カツ) — meat cutlet coated in breadcrumbs and deep fried, similar to German schnitzels. Pork cutlet (豚カツ tonkatsu) is the most common, though chicken (チキンカツ chikin katsu) or beef cutlet (牛カツ gyūkatsu) can also be found. If not specified, then you'll usually get pork in the Kanto region, and beef in the Kansai region.
• soufflé cheesecake (スフレチーズケーキ) — Japanese-style cheesecake, lighter and fluffier than the American original

See also: Overseas Chinese cuisine

Chinese food (中華料理 chūka ryōri) is very popular in Japan, but it has been heavily modified for local palates with most stronger flavors stripped away, similar to American-Chinese food. Ramen (ラーメン), a distant relative of Chinese lamian (拉麺) pulled noodles, is undoubtedly the most famous Japanese-Chinese dish but there are many others. Chinese dishes are most commonly served at dedicated restaurants. The cuisine of Nagasaki in particular exhibits strong Chinese influences due to the long presence of Chinese traders in the city.

• buta no kakuni (豚の角煮) — stewed pork belly, derived from the Hangzhou dish dongpo rou.
• chāshū (チャーシュー) — slices of fatty pork, a very popular condiment in ramen. The name comes from the Cantonese char siu, but in Japan it's stewed in honey and soy instead of roasted, making it somewhat of a misnomer.
• chūkadon (中華丼) — a bowl of rice with stir-fried vegetables and meat on top, not unlike American chop suey
• chūkaman (中華まん) — large steamed dumplings, derived from Chinese-style baozi. Nikuman (肉まん) have a meat filling, usually pork in the Kanto region and beef in the Kansai region, while anman (あんまん) has red bean paste.
• gyōza (餃子) — pan-fried minced pork dumplings, served with a dipping sauce of soy, vinegar and chilli. Derived from northern Chinese jiaozi, this is the classical accompaniment to ramen noodles.
• kara-age (唐揚げ) — Japanese fried chicken, with the chicken marinated in a soy-garlic sauce first. Other foods can also be kara-age, but unless otherwise specified you'll get chicken.
• mābō dōfu (麻婆豆腐) — tofu and minced pork in a mildly spicy sauce. Based on Sichuanese mapo tofu, but Sichuan peppers are omitted and chilli is dialed down to near-zero.
• manjū (饅頭) — steamed dumplings with sweet fillings, derived from northern Chinese baozi
• shūmai (シューマイ)　— meaty ball-shaped pork dumplings, based on Cantonese siu mai

The Japanese term chinmi (珍味), literally "rare tastes", is a blanket term for what the West might call acquired tastes: unusual dishes as often eaten for the experience as the taste. Many of these are considered odd even by the Japanese themselves, and you're unlikely to run into them by accident, but izakayas often have a special chinmi section on the menu.

• Funazushi (鮒寿司) is sushi made by pickling crucian carp in rice and sake lees and fermenting. It is the original form of sushi and is said to be the oldest existing method of cooking sushi. It is a specialty dish of Lake Biwa.
• Inago no tsukudani (いなごの佃煮) is a dish of grasshoppers (locusts) cooked in soy sauce and sugar, popular in mountain regions where fish was not available for protein. Bee larvae (はちのこ hachinoko) and stonefly larvae (ざざむし zazamushi) are also found in Gifu.
• Kusaya (くさや) is dried fish made by pickling fish such as horse mackerel in a fermented liquid called kusayajiru (くさや汁). Has a strong flavor and an even stronger smell. A specialty of the Izu Islands.
• Kuchiko (くちこ) is dried gonad of sea cucumber. It is a specialty dish of Noto Peninsula.
• Konowata (このわた) is salted guts of sea cucumber.
• Fugu no ransou no nukazuke (ふぐの卵巣の糠漬け) is food made by salting the ovary of the deadly poison puffer fish and again pickling it in rice bran to remove the poison. Production is permitted only in Ishikawa.
• Unagi no Sashimi (鰻の刺身) is raw eel, carefully prepared to remove all the poisonous blood. It can be eaten in Hamamatsu.
• Sea squirt (ホヤ, hoya) is called a sea pineapple from its appearance. Memorably described as rubber dipper in ammonia, Miyagi and Hokkaido are famous for their production areas.
• Suppon (すっぽん) is softshell turtle, eaten as a hot pot or fried. It has a texture and flavor similar to chicken. The shell part is gelatinous.
• Yagizashi (ヤギ刺) is goat meat sashimi, and even goat testicles can be prepared this way. Found mostly in Okinawa.
• Irabū jiru (イラブー汁) is soup is made from Sea Snake. It can be eaten in Okinawa.

See also: Hokkaido#Eat

Being at the northern Pacific, the waters of this northernmost Japanese island has abundant seafood that are served to your table:

• Genghis Khan Barbecue (ジンギスカン jingisukan) - marinated lamb and mutton barbecued on top of vegetables, on a grill. Usually enjoyed communally.
• Ishikari Nabe (石狩鍋) - a nabemono dish of salmon pieces stewed with vegetables in a miso-based broth.
• Squid Noodles (いか素麺 Ika Soumen) - squid sliced into very thin noodle-like strips and eaten with a dipping sauce, like somen, a specialty of Hakodate.
• Ruibe (ルイベ) - Thinly sliced raw and half-frozen salmon. Traditionally frozen outside, it leaves a taste that melts in the mouth.
• Ramen (ラーメン) - The ramen dish that is ubiquitous across Japan can also be found here in numerous variants. Sapporo is known for miso ramen (味噌ラーメン), which uses a pork and miso based broth, while Hakodate is known for shio ramen (塩ラーメン), which uses a pork and salt based broth.
• Soup Curry (スープカレー) - A special type of curry from Sapporo, it typically consists of chicken and vegetables in a soupy broth, as opposed to regular Japanese curry which is very thick. Soup curry is served with rice separately and is eaten by scooping rice with your spoon and dipping it into the curry.

See also: Tohoku#Eat

The rice haven of Japan is reflected in their traditional platters:

• wanko soba (わんこそば) - Tiny bowls of soba with condiments, refilled as soon as you eat them. Originates from Iwate Prefecture.
• Morioka reimen (盛岡冷麺) - Cold noodles served with a watermelon slice, introduced to Morioka by a North Korean immigrant in the 1950s.
• Morioka jajamen (盛岡じゃじゃ麺), Jajamen is derived from the Chinese zhajiangmian. A Japanese visitor to Manchukuo (the name given to Manchuria when the Japanese overtook the region in WWII) ate Zhajiangmian and upon returning to his hometown of Morioka tried to recreate the dish by experimenting with miso paste to create the modern dish.
• kiritanpo (きりたんぽ) - a cooked rice cake molded into cylinders and skewered. Usually served with miso. (Akita Prefecture)
• Inaniwa Udon (稲庭うどん) - One of Japan's top three udon varieties, found in the Inaniwa area of Yuzawa
• gyūtan (牛タン) - a Sendai specialty, grilled beef tongue, usually served in yakiniku or yakitori restaurants.
• negi-soba (ねぎそば) - Soba eaten with a leek stalk, found only in the Ouchi-juku in Shimogo

See also: Kanto#Eat

• Utsunomiya Gyoza (宇都宮餃子) - the gyoza capital of the nation, Utsunomiya has a wide variety of both restaurants and types of gyoza
• Monjayaki (もんじゃ焼き) - Worcestershire sauce-flavored dough, mix in whatever toppings you desire and baked. It's similar to okonomiyaki, but the dough doesn't harden completely, so you scoop out a little bit with a spatula and eat it. At most restaurants you cook it yourself (staff can probably help, as it requires knowing the proper technique), and it's traditionally eaten directly off the griddle, one small spatula-full at a time.
• Chankonabe (ちゃんこ鍋) - a protein-rich stew of chicken and beef with various vegetables in fish or chicken broth. Commonly as a sumo wrestler's diet.
• Sushi (寿司 or 鮨) - especially the nigiri, originate from Edo, the Tokugawa Shogunate's former seat of power, now known as Tokyo. Most of Japan's finest and most exclusive sushi restaurants can be found in Tokyo, and this style of sushi is known as edomaezushi (江戸前寿司).
• Shoyu ramen (醬油ラーメン) - The variant of this dish from Tokyo uses a pork and soy sauce based broth.

See also: Chubu#Eat

• Unagi (うなぎ) - grilled eel from Lake Hamanako in Hamamatsu dipped and broiled in soy-based sauce. Usually served on its own with rice.
• Misokatsu (味噌カツ) - fried meat cutlet, topped with miso sauce from Okazaki, popular in Nagoya and the surrounding areas in Aichi Prefecture.
• Jibu-ni (じぶ煮) - Dashi stew with duck coated in flour, seasonal vegetables, and Kanazawa specialty sudare-fu (wheat gluten)
• Hōtō (ほうとう) - flat and wide udon in miso soup with vegetables from Kofu.
• Masuzushi (ます寿し) - Trout sushi wrapped in bamboo leaves that were first made in Toyama during the Edo Period.
• Sauce Katsudon (ソースカツ丼) - A pork cutlet with sauce over rice. A specialty of Fukui, sauce katsudon was created by Masutaro Takahata upon returning to Japan after years of culinary study in Berlin. The "sauce" in sauce katsudon was an original Worcestershire sauce he created to suit Japanese tastes.

See also: Kansai#Eat

Kansai is known even in Japan as home to some of the best food around, ranging from the fancy kaiseki meals and ethereal tea ceremony snacks of Kyoto to the bacchanalian kuidaore "eat yourself into ruin" working class delights of Osaka.

• Osaka Okonomiyaki (お好み焼き) - Osaka is home to the predominant style of okonomiyaki. Literally "cook it how you like it", it's a Japanese pancake-pizza, based on a wheat-cabbage batter with meat, seafood, and vegetable fillings of your choice, slathered with sauce, mayonnaise, bonito flakes, dried seaweed and pickled ginger. At many places you cook it yourself at your table.
• Takoyaki (たこ焼き) - a ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special moulded pan, filled with octopus and served with takoyaki sauce, originally from Osaka. A variety from Akashi (明石焼き, akashi-yaki) has the snack made from egg batter and dipped in fish broth before consuming. Okonomiyaki, Takoyaki and Yakisoba are often collectively called konamon (粉もん, "flour-things").
• Funa Zushi (鮒寿司) - Crucian carp meat pickled in salt, and then fermented with steamed rice, for months, leaving a cheesy taste. It is said to be the predecessor of sushi.
• Kobe Beef (神戸牛) - One of Japan's most famous foods, Kobe has many restaurants that serve its signature beef, ranging from steak in its purest form to croquettes with bits of the meat inside
• Ise Udon (伊勢うどん) - In spite of how it looks with the dark broth, the taste of Ise's udon is not strong. It is made intentionally soft for tired pilgrims visiting the Ise Shrine.
• Yokkaichi Tonteki (四日市とんてき) - A Yokkaichi specialty featuring thick pork strips with garlic, typically served with shredded cabbage, but also available over rice

See also: Chugoku#Eat

• Hiroshima Okonomiyaki (お好み焼き) - Unlike Osaka's version, Hiroshima-style okonomiyaki is layered rather than mixed together. It usually includes yakisoba noodles and a lot more cabbage. Because the layering is trickier to do, Hiroshima-yaki is more often cooked by chefs. Traditionally, it didn't have mayonnaise (that's an Osaka addition), but today you can top it however you want.
• Izumo soba (出雲そば) - Buckwheat noodles that you pour the sauce over. Can be eaten hot or cold. It can be eaten at lots of restaurants near Izumo Shrine and around Izumo.
• Okayama Bara-zushi (岡山ばら寿司) - A colorful mix of seafood that became popular in the Edo Period in Okayama as a way to get around the local daimyo's "one dish on the table" order. The order was meant to force frugality and simplicity, but the local's used the dish as a legal rebellion, creating "one dish" with a lavish variety and gluttonous amount of seafood.
• Hiruzen Yakisoba (蒜山焼そば) - Yakisoba with chicken covered in a sweet miso-based sauce from the Hiruzen Highlands in Maniwa.
• Tsuyama Horumon Udon (津山ホルモンうどん) - A type of yaki-udon from Tsuyama famed for its use of horumon, pig and cow giblets.
• Fugu (ふぐ) - Shimonoseki is known as the capital of fugu (blowfish).

See also: Shikoku#Eat

• Katsuo no tataki (カツオのたたき) - Sliced bonito with seared edges, a renowned dish from Kochi
• Sanuki udon (讃岐うどん) - Kagawa Prefecture is known as "udon country".
• Kujira-ryori (鯨料理) - Kochi is a great place to enjoy whale meat. There are a wide variety of dishes, such as whale bacon, whale sashimi, fried whale, etc.

See also: Kyushu#Eat

Kyushu is known for its strong flavors, with chilli, absent in traditional Japanese cuisine cooking, featuring in a number of dishes. And the drink of choice is not dainty sake rice wine, but its distilled big brother shōchū, with strong-smelling imojōchū (芋焼酎) made from sweet potatoes particularly popular.

• Basashi (馬刺し) - horse meat sashimi, a speciality of Kumamoto
• Tonkotsu ramen (豚骨ラーメン) - also known as Hakata ramen (博多ラーメン). The local variant of the ubiquitous ramen, with a broth made by boiling pork bone until the broth reaches a cloudy white colour and a thick consistency. As its alternative name suggests, it originates from the Hakata district in the city of Fukuoka.
• Yobuko Squid (呼子イカ) - a specialty of the Yobuko markets in Karatsu, the squid are cut and served in just 30 seconds.
• Chicken Nanban (チキン南蛮) - Sweet vinegar chicken topped with tartar sauce, a specialty of Miyazaki
• Nakatsu Fried Chicken (中津からあげ) - Known as a "Holy Land of Fried Chicken" (からあげの聖地), Nakatsu has gained fame and won prizes for its fried chicken.

See also: Okinawa#Eat

Thanks to its history as an independent kingdom and trading post absorbing influences from far and wide, Okinawa does not merely have a few special dishes. It has its own entire cuisine with many ingredients rarely seen in the rest of Japan: bitter gourd, calamansi lime, jasmine rice, even Spam. See Okinawa#Eat for details.

The number of restaurants (レストラン resutoran) in Japan is stupendous, and you will never run out of places to go. For cultural and practical reasons, Japanese almost never invite guests to their homes, so socializing nearly always involves eating out. As a result, eating out is generally cheaper than in Western countries (though still expensive by Asian standards) if you stick to a basic rice or noodles meal at a local joint, though at the other end of the spectrum, fine dining can be very expensive indeed.

According to the Michelin Guide, which rates restaurants in major cities around the world, Tokyo is the most "delicious" city in the world with over 150 restaurants that received at least one star (out of three). In comparison, Paris and London received a total of 148 between them.

Most Japanese-style restaurants have lunchtime teishoku (定食), or fixed set meals. These typically consist of a meat or fish dish, with a bowl of miso soup, pickles, and rice (often with free extra helpings). These can be as inexpensive as ¥600 yet ample enough even for large appetites.

Menus will, for most establishments, be in Japanese only; however, some provide lifelike plastic samples or photographs of the food labeled with names and prices. If you can't read the menu, it may be better to either take the waiter or waitress outside and point at what you would like, or take a photo of your desired order and show to the waiter or waitress inside.

Others also have vending machines where you buy a ticket and give it to the server, in which case it is often possible to match the price at the models, along with some of the kana (characters) to the choices at the machine. If your Japanese language skills are limited or non-existent, these restaurants with vending machines are really quite comfortable places because there is limited or no conversation required at these establishments. Most of the customers will be in a hurry, the hired help will usually not be interested in making conversation and will just read your order when they take your ticket and the water/tea, napkins, and eating utensils are either supplied automatically or self-service.

Some other places have all-you-can-eat meals called tabehōdai (食べ放題), byuffe (ビュッフェ, "buffet"), or baikingu (バイキング "Viking", because "smorgasbord" would be too hard to pronounce in Japanese).

Fine dining

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Japan, along with France, is considered by many to be one of the world's centers of fine dining and there is an abundance of fine dining options in Japan.

Unfortunately, Japanese fine dining is notoriously inaccessible to foreign visitors; online bookings are typically not an option, staff typically speak little to no English, and most fine dining establishments do not accept reservations from new customers without an introduction from one of their regular diners. In some cases, your hotel concierge may be able to score you a reservation at one of these places provided you make the request well in advance, though this is generally only possible if you stay in the most expensive luxury hotels. Also keep in mind that unlike in other countries, many fine dining establishments do not accept credit cards, and you will be expected to pay for your meal in cash.

For those who wish to experience top end Japanese style fine dining, there are the super exclusive ryōtei (料亭), the Michelin three-star restaurants of the Japanese food world, which serve gourmet kaiseki (会席 or 懐石) meals of a dozen or more small courses prepared from the very best and freshest seasonal ingredients. You will be looking at upwards of ¥30,000 per head for an experience.

Besides kaiseki, there are also many fine dining restaurants that specialise in sushi, and others specialising in tempura. In both these instances, the chef typically prepares each course in front of you, and serves it directly onto your plate. In addition, there are a number of restaurants which attempt to serve French-Japanese fusion cuisine, using the finest ingredients from both, often with interesting and surprisingly tasty results.

Traditional Japanese inns (see Ryokan) are a common way for travellers to enjoy a fine kaiseki meal. The elaborate meals featuring local seasonal ingredients are considered an essential part of a visit to a ryokan, and factor heavily into many people's choice of inn. Some ryokan are notable destinations specifically because of their food rather than their hot springs or accommodations.

Japanese fast food restaurants offer decent quality at reasonable prices. Many chains offer interesting seasonal choices that are quite tasty. Some chains to look out for:

There are also a number of Japanese "family restaurants" (ファミレス famiresu), serving a wide variety of dishes, including steak, pasta, Chinese style dishes, sandwiches, and other foods. As the name says, they're geared for families and young children with high chairs, baby food, kid-friendly meals etc. Though their food is relatively uninteresting, these restaurants usually have illustrated menus, so travellers who cannot read Japanese can use the photos to choose and communicate their orders. Some chains across the country are:

• Gusto (ガスト) is the most ubiquitous local chain. Jonathan's is owned by the same company and has similar fare, including a cheap and unlimited "drink bar," which makes these restaurants good places for reading or resting over extended periods. Prices are higher in key locations.
• Saizeriya (サイゼリヤ) serves inexpensive Japanese-style Italian dishes (pizza, pasta, salads, focaccia, etc.) with most main dishes around ¥400–500. They also offer olive-oil, pepper and salt for self-seasoning. It offers a great break from Japanese food if you just had enough of it, and is also plays soft classical music while serving.
• Coco's (ココス) is another leading chain with decent food and menus. Some of their restaurants offer eat-as-you-like breakfast.
• Denny's also has many stores in Japan, with a rather fascinating half-Japanese/half-American fusion menu.
• Royal Host tries to market itself as a bit up-scale.
• Volks specializes in steaks, and offers a large salad bar.

If you're travelling on the cheap, Japan's numerous convenience stores (コンビニ konbini) can be a great place to grab a bite to eat, and they're almost always open 24/7. Chains include 7-Eleven, Lawson, Family Mart, Ministop, Poplar (ポプラ), Daily Yamazaki and NewDays. You can find instant noodles, sandwiches, meat buns, and even some small prepared meals, which can be heated up in a microwave right in the store. An excellent option for food on the go is onigiri (or omusubi), which is a large ball of rice stuffed with (say) fish or pickled plum and wrapped in seaweed, and usually cost ¥120-200 each.

Most convenience stores in Japan also have a restroom located in the back. While most of the stores located in suburban and rural areas will let customers use their bathrooms, many in large cities, especially those in downtown areas and amusement districts of Tokyo and Osaka, will not. Therefore, you should ask whether you can use the bathroom at the cashier first, then buy an item later if you want to show your appreciation.

For those on a budget, most supermarkets (sūpā) have a wide variety of ready-to-eat meals, bentos, sandwiches, snacks and the like, generally cheaper than convenience stores.

• MyBasket (まいばすけっと) is a chain of mini-supermarkets specializing in food and drink that is rapidly growing in urban areas.
• On the other hand, Seijo Ishii (成城石井) is a food specialist known for high-quality selection, including many imports. Their shops are always located in high-rent areas and the prices are equal to or higher than convenience stores.

Some other supermarkets are even open 24 hours a day.

Another great place to find affordable and overwhelming amounts of food: department store basements, known as depachika (デパ地下) . They are often huge spaces filled with expansive amounts of fresh food from throughout the country and local dishes. You can get fresh sushi, bento boxes, take out food on a stick, bowls of soup, and often find samples of treats to try. Desserts are also plentiful, including exquisitely packed tea ceremony candies. Department stores are great places to browse with the locals. They're often a little upmarket pricewise, but there are always a few reasonably priced ones in the mix.

You can also find restaurants in every single department store, often on the top floors, serving a variety of genres of food in nice settings and varied prices.

Good department stores also have an upper floor dedicated to limited term events, including some for food, such as "Products of Hokkaido", "All-Japan ekiben (railway lunchbox) Festival" or "Sweets World Expo". Check it on posters when you visit there for depachika.

Due to foreign influence, there are an increasing number of vegetarian and vegan restaurants in the largest cities of Tokyo, Osaka, and Kyoto, and even small towns and rural inns are starting to offer vegetarian options. Outside of those options, vegetarians (much less vegans) may have serious difficulty finding a meal that does not include animal products to some degree, particularly as the near-ubiquitous Japanese soup stock dashi is usually prepared with fish and often pops up in unexpected places like miso, rice crackers, curry, omelettes (including tamago sushi), instant noodles and pretty much anywhere salt would be used in Western cuisine. (There is a kelp variant called kombudashi, but it's fairly uncommon.) Soba and udon noodle soups, in particular, virtually always use bonito-based katsuodashi, and typically the only vegetarian-safe item on the menu in a noodle shop is zarusoba, or plain cold noodles — but even for this the dipping sauce typically contains dashi.

An excellent option is the kaiten (conveyor belt) sushi shop. Westerners tend to associate sushi with fish, but there are several kinds of rolled sushi available in these shops that does not include fish or other marine creatures: kappa maki (cucumber rolls), nattō maki (sushi filled with stringy fermented soy beans, an acquired taste for many), kanpyō maki (pickled-gourd rolls), and, occasionally, yuba sushi (made with the delicate, tasty 'skin' of tofu). These types of sushi tend to be less popular than the sushi using marine animal products, so you may not see them revolving in front of your eyes on the conveyor belt. Just shout out the name of the type of sushi you want and the sushi chef will prepare it for you right away. When you are ready to leave, call the waitress over and she'll count your plates. The vegetarian sushi options are always inexpensive.

For anyone living in big cities, especially Tokyo, an excellent option is organic or macrobiotic food, known as shizenshoku (自然食). While "vegetarian food" may sound boring or even unappetizing to Japanese ears, shizenshoku is quite in vogue as of late, although meals may cost about ¥3000 and menus may still contain seafood items. While considerably harder to find, it's worth looking out for a restaurant (often run by temples) that offers shōjin ryōri (精進料理), the purely vegetarian cuisine developed by Buddhist monks. This cuisine is highly regarded and thus often very expensive, but is often available at reasonable prices if you stay at temples.

Fortunately, traditional Japanese cuisine contains an ample amount of protein through its great variety of soy products: tofu, miso, nattō, and edamame (tender green soy beans in their pods), for example. In the prepared food sections of supermarkets and department store basements, you can also find many dishes including various types of beans, both sweet and savory.

Availability of halal food in Japan is very limited. The JNTO has a dedicated website that lists all restaurants that are certified halal, and the location of mosques and prayer rooms all across the country.

Muslim travelers should look for food that indicates if they are served with pork (豚肉 butaniku or ポーク pōku) or indicate to the server that you refrain from it. Sushi restaurants are often the safest bet since all of their meats are seafood, while ramen stalls are the places where one should exercise the most caution.

As there is no local Jewish community in Japan, kosher food is very hard to come by. That said, there is a community of Jewish expatriates from Israel and Western countries, and there are two Chabad houses in Tokyo, one in Kobe and one in Takayama catering to that community. Your best bet in finding kosher food is to contact them for assistance.

Travelling in Japan with life-threatening food allergies (アレルギー arerugī) is very difficult. Awareness of severe allergies is low and restaurant staff are rarely aware of trace ingredients in their menu items. Japanese law requires that seven allergens be listed on product packaging: eggs (卵 tamago), milk (乳 nyū), wheat (小麦 komugi), buckwheat (そば or 蕎麦 soba), peanuts (落花生 rakkasei or ピーナッツ pīnattsu), shrimp (えび ebi) and crab (かに kani). Sometimes these are listed in a handy table, but more often you'll need to read the tiny print in Japanese only. Packaging is also often less than helpful for anything outside these seven, with ingredients like "starch" (でんぷん denpun) or "salad oil" (サラダ油 sarada-abura) that can contain basically anything.

A serious soy (大豆 daizu) allergy is basically incompatible with Japanese food. The bean is used everywhere, not just the obvious soy sauce and tofu, but also things like soybean powder in crackers and soybean oil for cooking.

Keeping a strict gluten-free diet while eating out is also close to impossible, as celiac disease is very rare in Japan. Most common brands of soy sauce and mirin contain wheat, while miso is often made with barley or wheat. While sushi is traditionally made with 100% rice vinegar and pure wasabi root, commercially prepared sushi vinegar and wasabi may both contain gluten. If you have some tolerance, though, Japan and its vast variety of rice dishes is quite navigable. While udon and ramen noodles are both made from wheat, and soba noodles are usually 80:20 buckwheat/wheat, tōwari or jūwari (十割) soba is pure buckwheat and thus gluten-free, although the stock it's cooked in or served with will usually have trace quantities.

Avoiding dairy products is straightforward, as they are uncommon in traditional Japanese cuisine. Butter (バター bataa) does make an occasional appearance, but is usually mentioned by name. Pseudo-Western dishes also often feature dairy, so be cognizant of this if you are lactose intolerant.

Peanuts or other tree nuts are basically not used in Japanese cooking, with the exception of a few snacks and desserts, where their presence should be obvious (and marked in the ingredients). Peanut oil is rarely used.

See § Eating vegetarian above for the difficulty of avoiding fish and shellfish.

If you're looking for an evening of food and drink in a relaxed traditional atmosphere, go to an izakaya (居酒屋, Japanese-style pub), easily identified by red lanterns with the character 酒 ("alcohol") hanging out front. Many of them have an all-you-can-drink (飲み放題 nomihōdai) deals at about ¥1,000 for 90 minutes (on average), although you will be limited to certain types of drinks. Very convenient, an izakaya will usually have a lively, convivial atmosphere, as it often acts as a living room of sorts for office workers, students and seniors. Food is invariably good and reasonably priced, and in all, they are an experience not to be missed.

While Western-style bars can also be found here and there, typically charging ¥500-1,000 for drinks, a more common Japanese institution is the snack (スナック sunakku). These are slightly dodgy operations where paid hostesses pour drinks, sing karaoke, massage egos (and sometimes a bit more) and charge upwards of ¥3,000/hour for the service. Tourists will probably feel out of place and many do not even admit non-Japanese patrons.

Dedicated gay bars are comparatively rare in Japan, but the districts of Shinjuku ni-chome in Tokyo and Doyama-cho in Osaka have busy gay scenes. Most gay/lesbian bars serve a small niche (muscular men, etc.) and will not permit those who do not fit the mold, including the opposite sex, to enter. While a few are Japanese only, foreigners are welcome at most bars.

Izakaya, bars and snacks typically have cover charges (カバーチャージ kabā chāji), usually around ¥500 but on rare occasions more, so ask if the place looks really swish. In izakayas this often takes the form of being served some little nibble (お通し otōshi) as you sit down, and no, you can't refuse it and not pay. Some bars also charge a cover charge and an additional fee for any peanuts you're served with your beer.

In some old liquor shops, you can drink at the counter what you just bought; the shop acts as a simple standing bar without cover charges. This no-frills way of drinking is called kaku-uchi (角打ち). These liquor shops usually offer some no-cook foods such as dried nuts or canned fish.

Karaoke parlors serve drinks and snacks, which is a fun way to drink and party noisily at the same time. Orders are placed via a phone on the wall, by pressing a button to summon staff, or in high-tech ones using the karaoke machine's tablet or remote control.

Vending machines (自動販売機 jidōhanbaiki, or jihanki for short) are omnipresent in Japan and serve up drinks 24 hours a day at the price of ¥100-150 a can/bottle, although some places with captive customers, including the top of Mount Fuji, will charge more. In addition to cans of soft drinks, tea and coffee, you can find vending machines that sell beer, sake and even hard liquor. In winter, some machines will also dispense hot drinks — look for a red label with the writing あたたかい (atatakai) instead of the usual blue つめたい (tsumetai). Vending machines that sell alcoholic beverages are usually switched off at 23:00. Also, more and more of these machines, especially those near a school, require the use of a special "Sake Pass" obtainable at the city hall of the city the machine is located in. The pass is available to anyone of 20 years of age or over. Many vending machines at stations in the Tokyo metropolitan area accept payment using the JR Suica or PASMO cards.

Sake is a fermented alcoholic beverage brewed from rice. Though often called "rice wine", in fact the sake making process is completely different from wine or beer making. The fermentation process uses both a mold to break down the starches and yeast to create the alcohol. The Japanese word sake (酒) can in fact mean any kind of alcoholic drink, and in Japan the word nihonshu (日本酒) is used to refer to what Westerners call "sake".

Sake is around 15% alcohol, and can be served at a range of temperatures from hot (熱燗 atsukan), lukewarm (ぬる燗 nurukan) to room temperature (常温 jō-on, or "cool" 冷や hiya), down to chilled (冷酒 reishu). Contrary to popular belief most sake is not served hot, but often chilled. Each sake is brewed for a preferred serving temperature, but defaulting to room temperature is in most cases safe. If you are inclined to have one hot or chilled in a restaurant, asking your waiter or bartender for a recommendation would be a good idea. In restaurants, one serving can start around ¥500, and go up from there.

Sake has its own measures and utensils. The little ceramic cups are called choko (ちょこ) and the small ceramic jug used to pour it is a tokkuri (徳利). Sometimes sake will be poured into a small glass set in a wooden box to collect the overflow as the server pours all the way to the top and keeps pouring. Just drink from the glass, then pour the extra out of the box and back into your glass as you go. Occasionally, particularly when drinking it cold, you can sip your sake from the corner of a cedar box called a masu (枡), sometimes with a dab of salt on the edge. Sake is typically measured in gō (合, 180 mL), roughly the size of a tokkuri, ten of which make up the standard 1.8 L isshōbin (一升瓶) bottle.

The fine art of sake tasting is at least as complex as wine, but the one indicator worth looking out for is nihonshu-do (日本酒度), a number often printed on bottles and menus. Simply put, this "sake level" measures the sweetness of the brew, with positive values indicating drier sake and negative values being sweeter, the average today being around +3 (slightly dry).

Sake is brewed in several grades and styles that depend upon how much the rice is milled to prevent off flavors, if any water is added, or if additional alcohol is added. Ginjō (吟醸) and daiginjō (大吟醸) are measures of how much the rice has been milled, with the daiginjo more highly milled and correspondingly more expensive. These two may have alcohol added primarily to improve the flavor and aroma. Honjōzō (本醸造) is less milled, with alcohol added, and may be less expensive; think of it as an everyday kind of sake. Junmai (純米), meaning pure rice, is an additional term that specifies that only rice was used. When making a purchase, price is often a fair indicator of quality.

A few special brews may be worth a try if you feel like experimenting. Nigorizake (濁り酒) is lightly filtered and looks cloudy, with white sediment at the bottom of the bottle. Turn the bottle gently once or twice to mix this sediment back into the drink. Though most sake ages badly, some brewers are able to create aged sake with a much stronger flavor and deep colors. These aged sake or koshu (古酒) may be an acquired taste, but worthwhile for the adventurous after a meal.

Worth a special mention is amazake (甘酒), similar to the lumpy homebrewed doburoku (どぶろく) version of sake, drunk hot in the winter (often given away free at shrines on New Year's Eve). Amazake has very little alcohol and it tastes pretty much like fermented rice glop (better than it sounds), but at least it is cheap. As its name implies, it is sweet.

If you are curious about sake, the Japan Sake Brewers Association has an online version of its English brochure. You can also visit the Sake Plaza in Shinbashi, Tokyo and taste a flight of different sakes for just a few hundred yen.

Shōchū (焼酎) is the big brother of sake, a stronger tasting distilled type of alcohol. There are largely two types of shōchū; traditional shōchū are most commonly made of rice, yam, or grain, but can be made of other materials like potatoes, too. The other is rather industrially made out of sugar through multiple consecutive distillation, often used and served as a kind of cooler mixed with juice or soda known as a chū-hai, short for "shōchū highball". (Canned chū-hai sold on store shelves do not use shōchū but even cheaper alcoholic material.)

Shōchū is typically around 25% alcohol (although some varieties can be much stronger) and can be served straight, on the rocks, or mixed with hot or cold water at your choice. Once solely a working-class drink, and still the cheapest tipple around at less than ¥1000 for a big 1L bottle, traditional shōchū has seen a resurgence in popularity, and the finest shōchū now fetch prices as high as the finest sake.

Umeshu (梅酒), inaccurately called "plum wine", is prepared by soaking Japanese ume plums (actually a type of apricot) in white liquor so it absorbs the flavor, and the distinctive, penetrating nose of sour dark plum and sweet brown sugar is a hit with many visitors. Typically about 10-15% alcohol, it can be taken straight, on the rocks (ロック rokku) or mixed with soda (ソーダ割り sōda-wari).

Whisky (ウイスキー uisukī) has been popular in Japan for over 150 years. Japanese whisky (called, straightforwardly enough, ジャパニーズ・ウイスキー japanīzu uisukī) began almost a century ago as a fairly exacting recreation of the style of Scotch whiskies. Distilleries' modern efforts to broaden their range of styles without compromising quality have won Japanese whisky numerous international awards.

While fine Japanese whisky can certainly be had neat/straight (ストレート sutorēto) or on the rocks (オン・ザ・ロック on za rokku or simply ロック rokku), it's much more common to dilute it, the same as with shōchū. The most common preparation is a highball (ハイボール haibōru), 1 part whisky and 2 parts soda water over ice; the light flavor and easy drinkability (particularly in hot, muggy summers) suits Japanese palates and is very traditional. Another common drink uses cold mineral water (水割り mizu-wari) in the same proportions, or in the winter, hot water (お湯割り o-yu-wari).

There are several large brands of Japanese beer (ビール bīru), including Kirin, Asahi, Sapporo, and Suntory. A bit harder to find is an Okinawan brand, Orion, which is excellent. Yebisu is also a popular beer brewed by Sapporo. Most Japanese beers are dry pilsners, with strengths averaging 5%, which pair well with Japanese food but are definitely light in flavor. Even the few dark beers like Asahi Super Dry Black are actually dark lagers, so despite their color they're still not very full-bodied. Microbreweries are quickly picking up steam, and their kurafuto biiru (クラフトビール "craft beer") or ji-bīru (地ビール "local beer") bring some welcome diversity to the market. They haven't caught on in most restaurants yet, but they're not too difficult to find; besides brewpubs and good liquor stores like the widespread Yamaya (やまや) and Kakuyasu (カクヤス), other good places to look are department store basements and shops near train stations selling local specialties.

You can buy beer in cans of all sizes, but in Japanese restaurants, beer is typically served in bottles (瓶 bin), or draft (生 nama meaning "fresh"). Bottles come in three sizes, 大瓶 ōbin (large, 0.633 L), 中瓶 chūbin (medium, 0.5 L) and 小瓶 kobin (small, 0.334 L), of which medium is the most common. Larger bottles give you the opportunity to engage in the custom of constantly refilling your companions' glasses (and having yours topped off as well). If you order draft beer, you each receive your own mug (jokki). In many establishments, a dai-jokki ("big mug") holds a full liter of brew.

Some Japanese bartenders have an annoying habit of filling half of your mug with head so that you only have half a glass of actual beer. Though the Japanese like their draft beer poured that way, you may find it irritating, especially when you pay ¥600 for a glass of beer as in many restaurants and bars. If you have the gumption to ask for less head, say "Awa wa sukoshi dake ni shite kudasai" ("Please, just a little foam"). You will baffle your server, but you may get a full glass of beer.

Guinness pubs have started appearing all over the country.

For those with a more humorous tastes in beer, try kodomo bīru (こどもビール, literally "children's beer"), a product that looks just like the real thing but was actually invented with children in mind (there is 0% alcohol content).

Japanese wine is actually quite nice but costs about twice as much as comparable wine from other countries. Several varieties exist, and imported wine at various prices is available nationwide. Selection can be excellent in the larger cities, with specialized stores and large department stores offering the most extensive offerings. One of Japan's largest domestic wine areas is Yamanashi Prefecture, and one of Japan's largest producers, Suntory, has a winery and tours there. Most wine, red and white, is served chilled and you may find it hard obtaining room-temperature (常温 jō-on) wine when dining out.

The most popular beverage by far is tea (お茶 o-cha), provided free of charge with almost every meal, hot in winter and cold in summer. There is a huge variety of tea in bottles and cans in convenience-store fridges and vending machines. Western-style black tea is called kōcha (紅茶); if you don't ask for it specifically you're likely to get Japanese brown or green tea. Chinese oolong tea (ウーロン茶 ūron cha) is also very popular.

The major types of Japanese tea are:

• sencha (煎茶), the common green tea
• matcha (抹茶), soupy powdered ceremonial green tea. The less expensive varieties are bitter and the more expensive varieties are slightly sweet.
• hōjicha (ほうじ茶), roasted green tea
• genmaicha (玄米茶), tea with roasted rice, tastes popcorn-y

And some caffeine-free alternative "tea" in a wider sense are:

• mugicha (麦茶), a drink of roasted barley, served iced in summer
• sobacha (そば茶) is a tea made by roasting buckwheat. It may be provided for free at restaurants, so those with allergies should be careful.

Just like Chinese teas, Japanese teas are always drunk neat, without the use of any milk or sugar. However, Western-style milk tea can also be found in convenience stores and most of the American fast food chains.

Uji is often called the "tea capital of Japan"; it's famous for matcha, which it has produced for over a thousand years. Shizuoka grows 45% of Japan's tea crop, and more than 70% of Japanese teas are processed there (even if grown elsewhere). Kagoshima is the second-largest grower, where the warm sunny climate and different varieties of the tea plant yield teas that are known for their distinctive, full-bodied flavor. Kyoto is considered to be the spiritual home of the traditional Japanese tea ceremony (茶道 sadō).

Coffee (コーヒー kōhī) is quite popular in Japan, though it's not part of the typical Japanese breakfast. It's usually brewed to the same strength as European coffee; weaker, watered down coffee is called American. Canned coffee (hot and cold) is a bit of a curiosity, and widely available in vending machines like other beverages for about ¥120 per can. Most canned coffee is sweet, so look for brands with the English word "Black" or the kanji 無糖 ("no sugar") if you want it unsweetened. Decaffeinated coffee is very rare in Japan, even at Starbucks, but is available in some locations.

There are many self-service coffee shops in Japan, including Starbucks and Tully's (which closed in the US but survived in Japan). Major local chains include Doutor (known for its low prices), its upscale version Excelsior, St.Marc Cafe and Caffe veloce.

A few chains, such as Mister Donut, Jonathan's and Gusto, offer unlimited refills on coffee for those who are particularly addicted to caffeine (or want to get some late-night work done). This is called "drink bar" (ドリンクバー dorinkubā) in Japan by analogy to "salad bar". You can self-serve all available soft drinks any number of times at a set price around 300-500 yen. Discounts are applied when ordered with a dish or dessert.

There are many uniquely Japanese soft drinks and trying random drinks from vending machines is one of the little traveller's joys of Japan. A few of note include Calpis (カルピス Karupisu), a kind of yogurt-based soft drink that tastes better than it sounds, and the famous Pocari Sweat (ポカリスエット Pokari Suetto), a Gatorade-style isotonic drink. A more traditional Japanese soft drink is ramune (ラムネ), nearly the same as Sprite or 7-Up but noteworthy for its unusual bottle, where you push down a marble into an open space below the spout instead of using a bottle opener.

Most American soft drink brands (Coca-Cola, Pepsi, Mountain Dew, etc.) are widely available. The only choices for diet soda will be Diet Coke, Coke Zero, or Diet Pepsi. Root beer is nearly impossible to find outside of specialty import food shops or Okinawa. Ginger ale is very popular, however, and a common find in vending machines. Caffeinated energy drinks are available in many local brands (usually infused with ginseng).

In Japan, the term "juice" (ジュース jūsu) is a catch-all term for any kind of soft drink — including even Coca-Cola and the like — so if it's fruit squeezings you want, ask for fruit juice (フルーツジュース). There are also things other than 100% juice. Drinks in Japan are required to display the percentage of fruit content on the label (Example, 果汁100%, kajū 100%); this can be very helpful to ensure you get the mixture ratio juice you were wanting.

As the last note of this Beverages section, tap water in Japan is safe and drinkable. The rainy and mountainous country has lots of clean water sources and modern purifying facilities.