WHAT TO EAT IN JAPAN

BY DESTINATION

What to Eat in Each Destination

One of the most interesting ways to decide what to eat in Japan is to notice what changes as you travel. Around Mount Fuji, look for hearty local noodles. In Nagano and the Nakasendo towns, try soba, stuffed oyaki and grilled gohei-mochi.

Nagoya has its own collection of miso dishes and eel specialties, while Kyoto offers tofu, seasonal meals and tea traditions. Osaka gives you plenty of opportunities for takoyaki, okonomiyaki and fried skewers.

Destination	Foods to prioritize
Tokyo	Sushi, tempura, ramen, soba, yakitori, monjayaki and taiyaki
Kawaguchiko and Fujiyoshida	Hōtō and Yoshida udon
Nagano	Shinshu soba and oyaki
Nakasendo towns	Gohei-mochi, soba and regional chestnut sweets
Nagoya	Hitsumabushi, miso-katsu, kishimen, miso-nikomi udon and tebasaki
Kyoto and Uji	Yudofu, yuba, obanzai, kaiseki, matcha and yatsuhashi
Nara	Kakinoha-zushi, with kuzu sweets particularly associated with Yoshino
Osaka	Takoyaki, okonomiyaki and kushikatsu
Throughout the trip	Onigiri, egg sandwiches, bakery foods, packaged snacks and convenience-store desserts

Think of this as a map of what to eat in Japan by region, with useful priorities rather than strict boundaries. You can eat excellent ramen outside Tokyo and find takoyaki outside Osaka, but looking for local specialties gives each stop its own food memories.

SUSHI AND SEAFOOD

Sushi, Seafood and Rice Bowls

Seafood is an obvious place to start when you are working out what to eat in Japan. Not all of it is raw, and not all of it is sushi, so the names below help you order what you actually want.

Sushi — 寿司

Sushi is built around vinegared rice, with toppings or fillings that can include seafood, egg and vegetables. It does not automatically mean raw fish. Nigiri is the familiar hand-shaped rice topped with another ingredient, while maki is rolled sushi and inari uses a sweetened fried-tofu pocket.

Its history developed from older methods of preserving fish, with modern nigiri closely associated with Edo, now Tokyo. That makes Tokyo a meaningful place to try an Edomae-style sushi meal, although sushi is available at many price points across Japan. The official sushi guide explains the different preparations.

To my surprise, sushi in Japan was much simpler than what we are used to in Europe. There were no cream cheese fillings or deep-fried rolls; instead it was mostly nigiri and sashimi, with soy sauce and wasabi added to taste.

Conveyor-Belt Sushi — Kaitenzushi (回転寿司)

At a kaitenzushi restaurant, plates travel past your seat on a belt, and many places also let you order from a tablet so your dish arrives on its own little express track. Plate colors or the menu show the price, so you can keep an eye on the bill as the stack grows.

It was one of the most fun meals of our trip. We were rushed while ordering, the “high-speed train” kept arriving, and we definitely went overboard: I ordered the fatty tuna (toro) way too many times, and we ended up with far more plates than two people should.

💡 Car’s Tip: Order a few plates at a time rather than everything at once. The food arrives faster than you think.

Sashimi — 刺身

Sashimi is sliced seafood served without sushi rice. The focus is on the ingredient itself, so it is a different experience from eating a roll with several fillings and sauces.

If you enjoy seafood, try a small selection at a restaurant specializing in it. You do not need to order a large platter immediately, and you should not assume that every raw-fish dish is called sushi.

Seafood Rice Bowls — Kaisendon (海鮮丼)

Kaisendon brings seafood together over a bowl of rice, often with several different toppings. It can be a substantial lunch rather than a series of individual sushi pieces.

Tokyo is a practical place to look for it during a seafood-focused meal. Read the menu carefully, since the combination of fish, shellfish and other ingredients varies between restaurants.

Grilled Eel — Unagi (うなぎ)

Unagi is freshwater eel, often grilled with a savory-sweet sauce and served with rice. It offers a cooked seafood option with a different flavor and texture from sushi or sashimi.

You can find eel restaurants in several cities, but Nagoya is especially worth considering for hitsumabushi, its distinctive way of serving and enjoying grilled eel. That regional version deserves its own place in your food plans.

NOODLES

Japanese Noodles to Try

Noodles were the backbone of our trip, and they are one of the easiest answers to what to eat in Japan on any given day. These are the main types, and how they differ.

Ramen — ラーメン

Ramen uses wheat noodles served in broth with toppings such as meat, vegetables or egg. Its roots are Chinese, but it developed into a wide range of Japanese regional preparations during the twentieth century.

Shoyu refers to soy-sauce seasoning, shio to salt and miso to fermented soybean paste. Tonkotsu describes a pork-bone broth rather than the same kind of seasoning category. Tokyo offers plenty of variety, while Hakata-style tonkotsu is associated with Fukuoka and miso ramen with Sapporo. The official ramen guide provides a useful introduction.

Ramen quickly became my go-to meal, and honestly, you cannot go wrong with it. Many smaller shops have you order and pay at a ticket machine by the door; in Osaka, we ordered our Kinryu ramen from the vending machine outside.

Dipping Noodles — Tsukemen (つけ麺)

With tsukemen, the noodles arrive separately from a concentrated dipping broth. Take a portion of noodles, dip it and eat, rather than pouring everything together as though it were an ordinary bowl of ramen.

It is worth trying if you enjoy noodles and want a different format. Tokyo is an easy place to look for it, although specialist restaurants also exist in Kyoto and other cities.

Udon — うどん

Udon are wheat noodles, commonly thick and pleasantly chewy, served in hot broth or with a dipping sauce. A classic bowl comes in a mild broth of dashi, soy sauce and mirin, topped with crunchy tempura or scallions, but the preparation changes considerably by region.

We loved them, and you can try them throughout the route. On a different trip, Kagawa is particularly associated with Sanuki udon, while Fujiyoshida and Nagoya have local noodle dishes that deserve separate explanations.

Buckwheat Noodles — Soba (そば)

Soba are buckwheat-based noodles served chilled or in hot broth. Some contain a mixture of buckwheat and wheat, so the name does not guarantee that they are gluten-free.

They belong naturally in a Nagano or Kiso Valley visit, where buckwheat grows well at altitude and has a strong regional association. Cold soba is perhaps one of my favorite dishes in Japan, and the sweet walnut dipping sauce we had in Nagano was seriously divine. A hot bowl can also be comforting after time outdoors.

COMFORT FOOD

Grilled Food, Fried Food and Comfort Meals

Some of our best meals in Japan were cooked, crispy or grilled at the table. If raw fish is not your thing, this part of what to eat in Japan could fill your whole trip on its own.

Tempura — 天ぷら

Tempura consists of seafood or vegetables coated in a light batter and fried. It can arrive as a meal of separate pieces, alongside noodles or over rice as tendon.

Its development reflects Portuguese influence on frying techniques, followed by distinctive Japanese preparations. In Edo, tempura became part of the city’s food-stall culture, so Tokyo is a good place to try it, particularly when you want a meal centered on freshly fried pieces.

Tempura is one of my favorite things ever. I got so lost in the moment that I barely filmed myself eating it, which tells you everything.

Chicken Skewers — Yakitori (焼き鳥)

Yakitori are grilled chicken skewers, seasoned with salt or a sauce. Different cuts give different textures, from ordinary meat to skin and organs, so check what you are ordering rather than assuming every skewer is chicken breast.

A specialist restaurant or a counter in Shinjuku can make this a relaxed evening meal; my Omoide Yokocho Guide covers the smoky little lanes known for it. It also fits naturally into a Tokyo visit alongside the neighborhoods in my Things to Do in Tokyo guide.

Dumplings — Gyoza (餃子)

Japanese gyoza developed from Chinese dumplings and are commonly served pan-fried, with a crisp underside and softer upper wrapper. Fillings often include minced meat and vegetables.

They work as a side with ramen or as the focus of a meal at a dumpling restaurant. Utsunomiya and Hamamatsu are particularly associated with gyoza, but you will find them throughout the country.

Pork Cutlet — Tonkatsu (とんかつ)

Tonkatsu is a pork cutlet coated in panko breadcrumbs and deep-fried, often served with shredded cabbage, rice, soup and a thick, sweet sauce a little like barbecue sauce. It belongs to yoshoku, the family of Western-influenced dishes adapted in Japan.

Tokyo’s Rengatei is part of the dish’s historical development, with its account dating a pork cutlet to 1899. Today, you can try tonkatsu across Japan, or look for Nagoya’s miso-sauce version. Remember that tonkatsu is pork cutlet; tonkotsu is pork-bone ramen broth.

Tonkatsu is my number one favorite food in Japan, and I would honestly consider it a crime to leave without trying it. Our dinner at Tonkatsu Yamasaki (とんかつ 山さき), near Akebonobashi Station in Shinjuku, was one of the best meals of the whole trip.

💡 Car’s Tip: Many restaurants close early, so aim to arrive by about 8 PM for dinner.

Beef Cutlet — Gyukatsu (牛カツ)

Gyukatsu uses beef rather than pork, with a breaded exterior and a preparation that varies by restaurant. Some places provide a small hot plate so you can finish cooking pieces at the table.

It is an option to look for in Tokyo or Osaka if beef appeals to you. Choose by the menu and portion rather than assuming you need to spend hours queuing at one particular branch.

Japanese Curry — Karē Raisu (カレーライス)

Japanese curry is commonly a thick sauce served over rice, sometimes with a cutlet or other toppings. Curry reached Japan through British connections in the late nineteenth century before developing into its own familiar food.

It makes a straightforward meal when you want something filling, but it is not universally mild. Check the restaurant’s heat options instead of assuming every curry will taste the same.

Omelet Rice — Omurice (オムライス)

Omurice combines an omelet with seasoned fried rice, often finished with ketchup or another sauce. It is another example of yoshoku rather than a dish from Japan’s oldest food traditions.

Tokyo and Osaka both offer opportunities to try it at restaurants specializing in this style of cooking. The presentation can be elaborate, but a simple version can be just as appealing.

Tabletop Barbecue — Yakiniku (焼肉)

Yakiniku usually involves grilling selected pieces of meat at the table, with sauces or seasonings alongside. Modern Japanese yakiniku has important Korean influences, which are part of its story. Osaka’s Tsuruhashi district is a useful place to consider for this kind of meal.

Yakiniku was actually the first thing I ate in Japan. We arrived late and, by pure coincidence, walked into a restaurant that was still open, where we grilled our own meat and vegetables on a little grill at the table. Our yakiniku dinner with wagyu was another winner.

Hotpot — Shabu-Shabu (しゃぶしゃぶ)

Shabu-shabu uses thin slices of meat swished through simmering broth before dipping them in sauce. Vegetables and other ingredients make it a meal to enjoy at the table over time, and the name evokes the swishing action.

You can find it in Tokyo, Osaka and elsewhere, making it a good option when you want a shared meal rather than another individual noodle bowl. It is one of the eleven dishes in my food vlog, and a cozy choice on a cooler evening.

Wagyu and Kobe Beef — 和牛 / 神戸ビーフ

Wagyu is a cattle category, not a cooking method, and not every piece of beef produced in Japan is wagyu. Kobe beef is a specifically certified brand from qualifying Tajima cattle in Hyogo Prefecture.

Kobe is an obvious place to explore that regional association, although certified restaurants elsewhere can serve it too. My first taste was a Kobe beef skewer of approx. ¥2,000 at Nishiki Market in Kyoto, and it was really nice. Choose a clearly described cut and portion, and use the official Kobe beef information to understand what the name actually means.

REGIONAL FOOD

Regional Foods Along Our Japan Route

This is where working out what to eat in Japan gets really fun. Each stop on our route had its own specialties, and some of my favorite food memories came from small towns rather than big cities.

A Traditional Ryokan Breakfast — 和朝食

A traditional Japanese breakfast usually includes freshly cooked rice, miso soup, grilled fish, rolled egg, nori and small vegetable and pickle dishes. It is often served at ryokan, the traditional inns, and gives you a very different start to the day than toast and coffee.

Ours was at a last-minute ryokan in Narai-juku on the Nakasendo, and it was the first time I had ever eaten fish for breakfast. It may not be everyone’s cup of tea, but I loved it, it kept me going until lunchtime, and one-year-old Noah was the star of the breakfast room. The stay is in my Nakasendo Trail guide.

Hōtō Around Kawaguchiko — ほうとう

Hōtō is a hearty Yamanashi dish with wide wheat noodles cooked directly in a miso-based broth with vegetables, often including pumpkin. Cooking the noodles in the pot helps bring the broth and vegetables together into something almost stew-like.

It reflects the region’s flour-based food traditions and is a useful local meal to seek out around Kawaguchiko. Build it into the food break during a visit like the one covered in my Mount Fuji Day Trip guide.

Yoshida Udon in Fujiyoshida — 吉田のうどん

Yoshida udon is especially known for its firm noodles, often served with cabbage and a miso-and-soy-based broth. It is a separate local preparation from hōtō.

Its history is associated with Fujiyoshida’s textile industry, including an account of men preparing substantial noodles while women worked at weaving. Try it in Fujiyoshida rather than assuming any udon restaurant around the mountain specializes in it.

Oyaki in Nagano — おやき

Oyaki are filled flour-dough dumplings, with cooking methods that vary by maker. Fillings can include greens, eggplant, pumpkin or sweet red beans. They are associated with Nagano’s mountainous food traditions, where grain-based foods played an important role.

In Magome, we shared vegetable and eggplant versions, taking a bite each and passing them along. That made them a fun way to taste a few fillings without choosing just one.

Gohei-Mochi in the Nakasendo Towns — 五平餅

Gohei-mochi uses partly mashed rice shaped onto a skewer, grilled and coated in a savory-sweet glaze. Depending on the place, the sauce can contain ingredients such as miso, soy sauce, walnuts or sesame.

It belongs to a wider mountain-food tradition across parts of Nagano, Gifu and Aichi, with several explanations for its name and origin. We tried it in Magome too, and one of us thought it could have used a little more soy sauce.

Hitsumabushi in Nagoya — ひつまぶし

Hitsumabushi serves chopped grilled eel over rice, with accompaniments that let you enjoy portions in different ways. You typically begin with the eel and rice, then try condiments and a portion with broth or tea, following the restaurant’s guidance. It is a distinctive Nagoya meal worth setting aside time for rather than treating it as a quick snack.

Miso-Katsu in Nagoya — 味噌カツ

Miso-katsu takes a breaded pork cutlet and adds a miso-based sauce. It is a clear way to taste the region’s strong association with soybean-miso flavors. If you already enjoy tonkatsu, trying this version gives you a regional comparison without needing to choose an entirely unfamiliar dish.

Kishimen and Miso-Nikomi Udon in Nagoya — きしめん / 味噌煮込みうどん

Kishimen are broad, flat wheat noodles, while miso-nikomi udon uses firm noodles simmered in a rich miso broth. They offer different textures and preparations, even though both belong in Nagoya’s noodle story. Choose kishimen if the flat noodles appeal to you, or miso-nikomi udon for a substantial, hot meal.

Tebasaki and Ogura Toast in Nagoya — 手羽先 / 小倉トースト

Nagoya-style tebasaki are seasoned fried chicken wings, a useful choice for an evening meal with several dishes. Ogura toast belongs to the city’s café culture, combining toast with sweet red-bean paste and commonly butter. They show how varied a city’s food identity can be: one suits dinner, while the other gives breakfast or a café break a regional flavor.

Yudofu and Yuba in Kyoto — 湯豆腐 / 湯葉

Yudofu is gently heated tofu served with dipping sauce. Yuba is the skin that forms on heated soy milk and can appear in several preparations.

Both are prominent in Kyoto cuisine, particularly around its temple-area food traditions. Their appeal is more subtle than a heavily sauced fried dish, so give yourself time to notice the textures and accompanying flavors.

Obanzai, Kaiseki and Shojin Ryori in Kyoto — おばんざい / 懐石・会席 / 精進料理

These names describe different meal traditions rather than individual dishes. Obanzai is associated with everyday Kyoto cooking; kaiseki offers a carefully arranged multicourse experience; shojin ryori connects to Buddhist plant-based cuisine.

Choose according to the kind of meal you want. A kaiseki booking deserves its own time and budget, while obanzai can introduce a selection of smaller dishes. These experiences can sit alongside the sightseeing in my Things to Do in Kyoto guide.

Kakinoha-Zushi in Nara — 柿の葉寿司

Kakinoha-zushi is pressed sushi wrapped in persimmon leaves, commonly using mackerel or salmon. Its history connects to transporting preserved fish inland and food traditions around Yoshino and Gojo.

You can find it around Nara, making it a useful regional choice during a visit. Unwrap the leaf before eating the sushi.

Takoyaki in Osaka — たこ焼き

Takoyaki are round batter snacks with pieces of octopus, often with tempura scraps and ginger, cooked in molded pans and finished with toppings. They belong to Osaka’s well-known flour-based food culture, although you will literally see them all over Japan. They make an easy stop during a city walk, but let them cool a little before taking a big bite: the center can be much hotter than the outside suggests.

Okonomiyaki in Osaka — お好み焼き

Osaka-style okonomiyaki generally mixes cabbage and other ingredients into batter before cooking it on a griddle. Hiroshima-style preparations usually layer the ingredients and commonly include noodles.

Give it a proper meal break rather than treating it as a tiny snack. The sauces and hot-plate preparation make it a satisfying option while exploring the areas in my Things to Do in Osaka guide.

Kushikatsu in Osaka — 串カツ

Kushikatsu are breaded, deep-fried skewers of ingredients such as meat, seafood and vegetables. Shinsekai is particularly associated with them.

Order a selection that interests you and follow the restaurant’s sauce arrangements. Where a communal sauce container is used, do not dip a bitten skewer back into it.

Ten-Yen Coin Pancakes in Dotonbori — 10円パン

These coin-shaped waffles are pressed with the design of a ten-yen coin and filled with stretchy cheese, so they taste sweet and savory at the same time. You will spot them at snack stands in busy food streets such as Dotonbori. We tried one while eating our way down Dotonbori, and judging by my reaction, I am a real Dutch girl when it comes to cheese.

SWEETS

Japanese Sweets to Look For

I am not a big fan of sweets, but Japan made me rethink that. From jiggly pancakes to fish-shaped cakes, these are the treats worth leaving room for when you plan what to eat in Japan.

Soufflé Pancakes — スフレパンケーキ

Japanese soufflé pancakes are exceptionally thick, airy and jiggly, made with whipped egg whites and cooked slowly. They usually come with syrup and toppings such as fruit, whipped cream or nuts.

We waited two hours in the rain for ours in Tokyo, and they were worth every minute. We also loved the pancakes at Flipper’s. Even as someone who rarely orders dessert, I would say this one you simply have to try.

💡 Car’s Tip: Popular pancake cafés often have long lines, so go early or check whether the café takes reservations or uses a ticket system.

Taiyaki — たい焼き

Taiyaki are fish-shaped cakes, often filled with sweet red-bean paste, although other fillings exist. The shape does not mean they contain fish.

Tokyo has historic taiyaki shops, making it a lovely place to try one during a neighborhood walk, and we also picked one up at Nishiki Market in Kyoto. Look for a freshly prepared version and check the filling before ordering.

Mochi and Daifuku — 餅 / 大福

Mochi is a rice-cake category, while daifuku is a filled confection with a soft mochi exterior. Sweet bean paste is a familiar filling, with fruit and cream versions also available.

The terms are related but not interchangeable. A sweets shop is a good place to see the difference and choose a small selection.

Dango — 団子

Dango are rice-flour dumplings, often served on skewers with a sauce or other topping. Mitarashi versions have a savory-sweet glaze, while other varieties offer different flavors. They have a place in seasonal traditions as well as everyday snacking, and you can find versions in Tokyo, Kyoto, Osaka and beyond.

Matcha and Yatsuhashi in Kyoto — 抹茶 / 八つ橋

Matcha is finely powdered green tea, used both as a drink and in sweets. Uji has a major historic tea tradition, making it a meaningful place to try tea alongside a dessert. I tried matcha for the very first time in Tokyo, and a matcha latte quickly became a favorite café order.

Yatsuhashi is a Kyoto souvenir sweet, with baked and soft unbaked versions. The soft form, nama-yatsuhashi, is often sold folded around a filling. Try a small amount before buying a large souvenir box, especially if you are unsure about cinnamon flavors.

Kuzu Sweets Around Yoshino — 葛餅 / 葛切り

Kuzumochi and kuzukiri use kuzu starch to create jelly-like sweets or translucent strips, often served with syrup or other accompaniments. They are especially associated with Yoshino, which is a separate outing from central Nara. Look for the regional preparation rather than assuming every sweet called kuzumochi elsewhere uses the same ingredients.

7-ELEVEN SNACKS

Snacks to Try at 7-Eleven in Japan

A stop at a Japanese convenience store, or konbini, can become part of the food experience itself, and it belongs on any list of what to eat in Japan. At 7-Eleven, you can put together a quick breakfast, pick up something for a train journey or browse for a sweet you have never seen before.

You can look for these foods throughout the trip rather than saving them for one city. Stock varies by shop, region and season, and packaged brands such as Pocky are sold elsewhere too. In Tokyo, we ate more convenience-store onigiri on a curb at midnight than I would like to admit.

Egg Sandwich — Tamago Sando (たまごサンド)

The egg sandwich is a simple place to start: soft bread with a creamy boiled-egg filling. It works as breakfast or a light lunch when you want something quick between sightseeing stops.

Look in the chilled sandwich section for an egg-salad version. Sandwiches containing sliced eggs or additional fillings are different products, so check which one you are picking up.

Rice Balls — Onigiri (おにぎり)

Onigiri are shaped rice portions with fillings or seasonings, sometimes wrapped in nori seaweed. Look for tuna mayonnaise, salmon or ume, the pickled-plum filling with a sharper, salty taste.

For individually wrapped seaweed versions, follow the numbered opening instructions. The packaging is designed to keep the seaweed separate until you open it.

Fried Chicken — Nana Chiki (ななチキ)

For a savory snack, look at the hot-food counter beside the register for Nana Chiki, 7-Eleven’s fried chicken. Ask the staff for the item rather than opening the display yourself. The crisp coating makes it a different choice from the chilled snacks, and it is easiest to enjoy soon after buying it.

Steamed Buns — Nikuman (肉まん)

Nikuman are warm steamed buns with a savory meat filling, usually pork. They come from the broader Chinese-style steamed-bun tradition and make a comforting snack in cooler weather.

Other buns may contain curry or different fillings, so check which one you are choosing. Availability changes with the season and store.

Melon Bread — Melonpan (メロンパン)

Melonpan is a sweet bun with a crisp, cookie-like topping. Despite the name, a classic version does not necessarily taste of melon; its patterned surface is part of the familiar appearance.

Look for it among the breads when you want an alternative to a chilled breakfast sandwich. Flavored and filled versions may also appear.

Cream Puffs and Chilled Desserts — Shūkurīmu (シュークリーム)

The chilled dessert cabinet is worth checking for cream puffs, custard puddings and filled sweets. Shūkurīmu is choux pastry filled with cream, while purin (プリン) is a custard-pudding style of dessert.

If you choose a daifuku, expect a soft mochi exterior around a filling. These offer different textures, so choose what appeals to you rather than treating the whole cabinet as one kind of dessert.

Crunchy Potato Snacks — Jagarico (じゃがりこ)

Jagarico are crunchy potato sticks sold in a cup, useful when you want a savory packaged snack. Calbee first released them in 1995, and the cup makes them easy to recognize among the bags of chips.

Jagabee is a separate potato-snack range. The similar names do not mean you are buying the same product.

Biscuit Sticks — Pocky (ポッキー)

Pocky are thin biscuit sticks partly covered in chocolate or another flavored coating, leaving an uncovered end to hold. Glico introduced them in Japan in 1966.

Start with a familiar flavor or look for a seasonal version if one is available. Limited editions change, so a flavor photographed on an earlier trip may no longer be on the shelf.

Chocolate Bars — Black Thunder (ブラックサンダー)

Black Thunder combines chocolate with a crunchy biscuit-and-cocoa-cookie texture. It is an option when you want a small packaged chocolate snack rather than a large dessert. The brand began in 1994 in Toyohashi, Aichi, giving it a regional connection even though it is now sold much more widely.

Ice Cream and Frozen Treats — Aisu (アイス)

Check the freezer for ice-cream bars, wafer sandwiches and fruit-based frozen desserts. Choose by the flavor and format you find rather than searching for one specific limited-edition product. These are snacks to enjoy nearby, while packaged biscuits or chocolate are more practical to save for later.

Machine-Blended Smoothies — Sumūjī (スムージー)

Some 7-Eleven shops have a machine that blends a purchased frozen smoothie cup. Choose a cup from the freezer, pay, then follow the instructions at the machine, keeping the barcode available until you have scanned it. The official smoothie page (in Japanese) explains the process.

This was my daily ritual in Japan. The machine does the blending for you, and I still think about those smoothies. Not every 7-Eleven has the machine, so treat finding one as a little win rather than a guarantee.

💡 Car’s Tip: For a first convenience-store visit, choose one savory item, one sweet and a drink, then try something different at your next stop. Have a proper break to eat instead of walking through busy streets with your food, and check whether the shop has an eating area before assuming you can sit down there.

The most enjoyable plan for what to eat in Japan leaves space for both restaurant meals and konbini finds. Choose a few dishes you are curious about, try something local as the route changes and give yourself permission to stop when a menu or a sweet catches your eye.

KEEP EXPLORING

More Japan Guides

Now that you know what to eat in Japan, here’s where to eat it. These guides cover the alleys, cities and very cute distractions we found between meals, and the full route lives in my Japan Travel Guide.