Japanese Cuisine

Japanese cuisine, or washoku, is one of the most refined food cultures in the world, recognised by UNESCO, built on seasonality, precision and deep respect for the finest ingredients. From the artistry of sushi and sashimi and the comfort of a steaming bowl of ramen to crisp tempura, grilled yakitori and the exquisite multi-course kaiseki, eating is a national passion, from Michelin temples to humble noodle counters.

What to look for

• Sushi and sashimi - the art of raw fish and vinegared rice.
• Ramen and noodles - the beloved noodle bowls, from ramen to udon and soba.
• Tempura and yakitori - the crisp fried seafood and grilled skewers.
• Kaiseki and the izakaya - the refined multi-course meal and the lively pub.

When to go

Year-round; each season brings its own specialities, celebrated on the plate. A morning visit to a fish market, a lunchtime noodle counter and an evening in an izakaya together capture the range of the food culture.

Practical notes

The finest sushi and kaiseki restaurants can be very expensive and hard to book, some requiring an introduction, but superb food is also cheap and everywhere, from noodle counters to convenience stores. Dining etiquette matters, and language can be a barrier at smaller places, though pointing and set menus help.

Nearby

Every region has its specialities; Osaka is famed as Japan's kitchen and Tokyo is one of the world's great restaurant cities.