Tempura, Izakaya, Bento & More

Japan's culinary diversity goes far beyond Sushi and Ramen:

Tempura

Feather-light fried vegetables and seafood in a thin batter — inspired by Portuguese missionaries in the 16th century but perfected by Japan. Shrimp, sweet potato, lotus, shiso leaves. Tendon (Tempura on rice) from ¥800. Tempura-Omakase at the counter: an experience like Sushi-Omakase, from ¥5,000.

Izakaya — Japan's Pub Culture

The Izakaya (居酒屋) is Japan's answer to a pub and tapas bar. Here, people meet after work for drinks and small dishes. The ritual: "Toriaezu Nama!" (First a draft beer!), then Edamame, Karaage (fried chicken), Yakitori, Gyoza, Dashimaki Tamago (omelet), Sashimi. Nomihodai (All-you-can-drink, 2 hours, ¥1,500–2,500) is common.

Bento

The Bento Box (弁当) is Japan's portable meal — artfully arranged compartments with rice, fish/meat, vegetables, and Tsukemono (pickles). Ekiben (station Bento) are a tradition: Each region has its specialty. Buying the local Ekiben at the Shinkansen station is part of the travel experience.

Wagyu — The Most Expensive Beef in the World

Japanese Wagyu beef is so intensely marbled that it almost melts at room temperature. The most famous varieties: Kobe Beef (Hyōgo), Matsusaka (Mie), Ōmi (Shiga), Hida (Gifu). Teppanyaki (grilled in front of you) or Shabu-Shabu (swirled in broth). Lunch menu from ¥3,000, dinner from ¥10,000.

Sake

Nihonshu (日本酒, Japanese rice wine) has experienced a renaissance in recent years. From sweet to dry, warm to cold, fruity to earthy — the variety is enormous. Sake breweries (Sakagura) offer free tastings, especially in Fushimi (Kyoto), Nada (Kobe), and Niigata.

Matcha

Japanese green tea in powdered form — from the tea ceremony to Matcha latte, Matcha ice cream, Matcha Kit-Kat. The best quality comes from Uji near Kyoto. A fresh ceremonial quality Matcha tastes completely different from the powder at home — intense, sweet-bitter, with Umami.