Time Out Tokyo's 100 best restaurants list features both traditional and modern Japanese cuisine. Kaiseki/kappo restaurants showcase seasonal, artful Japanese cuisine with minimal decor. Michelin-starred establishments like Ohara and Ryugin offer premium kaiseki experiences. French-Japanese fusion cuisine and pizza are included in the list
Sushi is the most famous Japanese dish, featuring raw fish on vinegared rice. Sashimi is thinly sliced raw seafood served cold with soy sauce. Tempura originated in 16th century Japan, featuring fried seafood or vegetables. Ramen originated in China, served in meat or fish broth. Gyudon is beef bowl with rice and soy sauce-based broth
Guide focuses on approachable restaurants in main urban hubs. Most restaurants can be visited without reservations. Food tours available through GetYourGuide and Klook
Japanese cuisine follows "rules of five" for variety and balance. Five colors, cooking techniques, and flavors guide traditional cooking. Single meal typically consists of one soup and three sides
Ramen noodles are made from flour, water, kansui and wheat flour with 10-13% protein. Noodles are categorized by water ratio: low (25-31%), medium (32-39%), high (over 40%). Regional variations include Hakata Tonkotsu, Sapporo Ramen, and Asahikawa ramen. Typical toppings include braised pork (Char-siu) and pickled bamboo shoots
Sushi is raw fish served on rice with vinegar, originating from street food. Ramen features four soup styles: tonkotsu, miso, soy sauce, and salt. Unagi is grilled river eel served with barbecue sauce, available May-October. Tempura is deep-fried seafood and vegetables served with soy sauce broth. Kaiseki is haute cuisine with seasonal, seasonal dishes arranged on crockery