Japanese cuisine is more than “food”—it is a culture that embodies the beauty of the four seasons and harmony with nature. From kaiseki that celebrates seasonality, to sushi as culinary art, Zen-inspired shōjin ryōri, exquisite Wagyu, and delicate matcha desserts—what you should try in Japan is wide-ranging and profound, offering an experience that speaks not only to your palate but also to your sensibilities and philosophy.
For luxury-minded travelers visiting Japan, “eating Japanese cuisine on its home turf” is a cultural experience far beyond a meal. Essential to the allure of washoku are its fine-tuned expression of seasonal change, a cooking philosophy that unites beauty and wellness, and its globally recognized cultural value.
For example, the traditional meal style of ichijū-sansai (one soup, three sides) is considered an ideal for balanced nutrition; by leveraging umami, it keeps animal fats to a minimum for a healthier composition. This approach is said to support longevity and help prevent obesity among the Japanese (*1).
At the table, seasonal leaves and flowers adorn the dishes, while tableware and interior décor also weave in hints of the season—expressing nature’s beauty and a keen sense of timing that is one hallmark of washoku culture (*2). This aesthetics-driven devotion to seasonality conveys Japan’s climate and philosophy through food and speaks to all five senses.
Washoku is highly regarded at home and abroad. In 2013, “Washoku: Traditional Dietary Cultures of the Japanese” was inscribed on UNESCO’s list of Intangible Cultural Heritage, recognized as a food culture rooted in respect for nature (*3).
Japan is also known as a capital of gastronomy: since 2008, Tokyo has consistently had the world’s highest number of Michelin-starred restaurants (*4). Artistry that makes full use of seasonal ingredients, balanced nutrition, and the value of an inherited food culture—tasting washoku in Japan is a luxurious way for you to experience Japanese culture with both body and mind.
Evolving alongside the spirit of the tea ceremony, kaiseki (cha-kaiseki) is renowned within Japanese cuisine for its artistry and formality. Its name traces back to a Zen tale of monks warming stones against the stomach to stave off hunger; within the worldview of wabi-cha, a simple yet harmoniously composed ichijū-sansai format became the ideal (*1). Kaiseki uses seasonal ingredients and avoids heavy seasoning or strong spices, bringing out the ingredients’ inherent flavors (*1).
Originally a humble fare influenced by Zen, it grew more elaborate under the ethos of ichigo-ichie—cherishing a once-in-a-lifetime encounter. From seasonal combinations of ingredients to the choice of vessels, plating, and even the timing of service, hosts refined every detail to delight their guests (*1). The aesthetics and hospitality cultivated through this tradition continue to pulse through contemporary Japanese cuisine.
In kaiseki, you don’t just enjoy the food—the tableware is also meant to be appreciated. In Japanese cuisine, vessels are often called the clothing of a dish. Lacquerware, earthenware, and porcelain have developed in dazzling variety, many adorned with nature’s motifs and scenes of the changing seasons to lend each course a seasonal mood (*2).
Spaces that welcome guests are staged with ikebana and hanging scrolls to express the time of year; seasonal plants may garnish the dishes; and every element of décor reflects a host’s thoughtful care (*3). Deeply influenced by the tea ceremony, kaiseki embodies the spirit of tea as a total art form expressed through “food” (*3).
Notice how the textures and patterns of the vessels harmonize with each dish; feel the weight in your hand and the sensation at your lips. Through the chef’s seasonal curation of plates and plating, you’ll sense the Japanese eye for beauty and the heart of hospitality.
If you’re savoring kaiseki in Kyoto and Tokyo, seek out houses that pair tradition with creativity. In Kyoto, the storied Kikunoi Main Restaurant is foundational. Founded in 1912 and set in a refined Higashiyama residence, its seasonal kaiseki brims with polish and surprise. Chef-owner Murata Yoshihiro champions the ethos of kirei-sabi—continuously innovating while sharing Kyoto’s ryōtei culture with the world (*4). Kikunoi is a world-renowned house where each plate reflects Kyoto’s seasonal beauty (*4).
Another Kyoto icon you cannot miss is Hyotei, a 400-year-old ryōtei near Nanzen-ji. Its setting, rooted in a former tea room, radiates elegance; its seasonal Kyoto kaiseki is both graceful and profound. The unique course beginning with morning rice porridge carries the tea tradition forward to this day (*5).
In Tokyo, head to Ishikawa in Kagurazaka. Tucked away on a back lane, this intimate counter is beloved by international gourmets for its seasonal omakase kaiseki. Chef Hideki Ishikawa crafts dishes that draw on tradition while remaining original—bringing out seasonal ingredients’ character to its peak (*6). Handed across a warm counter, each plate blends Edo chic with modern sensibility for a blissful time.
Tokyo also offers houses that reinterpret kaiseki through an innovative lens—Nihonryori RyuGin, for instance, a Michelin three-starred pioneer with overseas outposts. Between tradition and innovation, experience authentic kaiseki culture at these exemplary ryōtei.
Known worldwide, sushi is emblematic of Japanese food culture. Its origins trace back to Southeast Asia’s fermented “narezushi,” later inspiring Japanese forms like funa-zushi made by fermenting rice with fish. In the Edo period, as the city swelled past a million people, hayazushi (quick sushi) emerged. Cooks began seasoning rice with vinegar and placing fresh seafood, omelet, and more on top to form nigiri-zushi—a style prepared on the spot (*1).
This Edomae sushi captured the hearts of townspeople and spread nationwide. Chefs around Japan incorporated local seafood and ingredients, cultivating distinct regional sushi cultures. Variations such as oshi-zushi (Osaka’s box sushi), chirashi, and maki took root and continue to this day (*1). While nigiri is dominant now, this diversity speaks to sushi’s depth.
Sushi evolves while honoring tradition. In recent years, toppings go beyond seafood: vegetables and even meats appear. The “canvas” atop a small pad of rice now welcomes seasonal produce, tofu, torched Wagyu, and even foie gras—imaginative materials expanding what sushi can be (*2).
Creative combinations—like basil or mint as accents—breeze past the boundary between Japanese and Western styles; others layer flavors with soy-marinated cheese or a hint of truffle salt. For vegan guests, chefs craft nigiri composed only of seasonal vegetables or maki with soy-based “meats,” reflecting sushi’s embrace of diverse foodways (*2).
At the same time, there’s renewed focus on classic Edomae techniques. Aged sushi, in which tuna or white fish is rested to concentrate umami, has become a favorite among connoisseurs. Proper aging yields deeper sweetness, richness, and a melting texture (*3). Tradition and innovation intertwine; each artisan’s personality shines, and sushi keeps evolving.
When you sit at a sushi counter, watch the craft unfold. Years of training are folded into each piece. First, note the knife work. Using a yanagiba, the chef slices sashimi with a smooth, single pulling motion—hikigiri—to avoid tearing fibers and to present a flawless surface, maximizing flavor and mouthfeel (*4).
Fish cut with a keen blade gleams, and the bite is pristine. Thickness and angle vary by species—a lightly vinegared kohada is cut thin; lean akami is sliced along the grain—small decisions that change the experience.
Next, note the handwork of forming nigiri. In one fluid sequence, the chef shapes a small shari ball in the right hand while the left hand holds the topping, then unites the two in an instant—movements as graceful as a dance. Freshly made nigiri won’t fall apart when picked up with chopsticks, yet once in your mouth it loosens lightly—an ideal balance achieved by calibrating size, firmness, and temperature of the rice to meld with the topping (*5). For shrimp nigiri, for instance, it’s said to be ideal if you can lift it by the tail without the shari slipping off (*5): visual poise meets ease of eating.
Between pieces, watch the subtle touches. The chef gauges each topping and adjusts wasabi on the fly, or brushes on a whisper-thin sheen of soy. The glimmer on the fish’s surface, the vinegar aroma rising from warm rice—engage every sense and you’ll feel the true force of the craft. Handed to you the instant it’s ready, nigiri is alive in the moment: temperature and texture are timed to the second so “right now” is the most delicious instant—this is the hallmark of a top sushi artisan.
In Ginza—Tokyo’s competitive gourmet district—consider these three for an exceptional experience:
Sukiyabashi Jiro – The first name that comes to mind in Ginza, famed by the film Jiro Dreams of Sushi. Jiro Ono’s ostensibly simple sushi reaches ultimate refinement, captivating gourmets worldwide with masterful technique and uncompromising sourcing. Its renown grew even further after President Obama’s visit—a once-in-a-lifetime stop in Ginza (*6).
Sushi Yoshitake – Currently the only three-Michelin-star sushi restaurant in the Ginza area, led by chef Masahiro Yoshitake, a master who brings innovation without severing tradition. With roughly seven counter seats, it’s an intimate hideaway with a sterling reputation. Since earning three stars in 2012, it has maintained that standing (*7). Red-vinegared rice paired with marinated tuna, sake-steamed abalone, and other distinctive toppings form a course that embodies “innovation along the axis of tradition.”
Sushi Kyubey – Founded in 1935, this Ginza stalwart is another essential. First-generation Imada Yūji is often called the “godfather of Edomae sushi,” and the second and third generations carry that spirit forward. Unlike many hushed, small sushi temples, Kyubey’s flagship is larger and lively—welcoming even for first-timers. The quality, however, is uncompromising: from medium-fatty tuna and simmered conger eel to crisp-biting squid and marinated tuna, the balance with the rice earns praise as “unforgettable” (*8). Once Michelin-starred (not currently listed), it remains beloved by VIPs from Japan and abroad. Feel both Ginza’s elegance and warmth as you savor tradition-steeped sushi.
Shōjin ryōri is a traditional cuisine that, based on Buddhist precepts, uses no animal products such as meat or fish. It arrived with Zen Buddhism around the 13th century (*2). More than a vegetarian diet, it is a culinary philosophy born from non-killing, reflecting a Japanese cultural value that honors harmony with nature (*2) (*1).
Central to shōjin ryōri is focusing on what you can eat, not what you can’t—using every part of vegetables from root to leaf with ingenuity. In many ways, it is an age-old answer to today’s call for sustainability (*1).
A diet that limits animal products also reduces environmental impact. As livestock production is a major source of greenhouse gas emissions, plant-forward shōjin ryōri is drawing attention as one avenue for addressing climate change and resource issues (*4). Its resourceful methods for achieving balanced nutrition with limited ingredients also align with modern wellness priorities.
Shōjin ryōri is tightly bound to Zen practice, where cooking and eating are part of training. In the Kamakura period, Dōgen—founder of the Sōtō school—wrote Tenzo Kyōkun (Instruction for the Cook), teaching the temple cook to handle ingredients with utmost care so that no life is wasted; this ethic forms the bedrock of today’s shōjin ryōri (*3).
In Zen temples, even vegetable trimmings are used for stock or side dishes—thoroughly practicing mottainai, the refusal to waste even a fraction of the life you’ve received (*3).
In recent years, more programs let travelers experience this culture. At Eiheiji, the Sōtō Zen head temple in Fukui, you’ll find public retreat options, zazen sessions, and English-friendly shōjin ryōri experiences, allowing international visitors to taste temple life while dining in the Zen way (*5). Across Kyoto and beyond, temple lodgings offer morning zazen or sutra copying alongside shōjin breakfasts; eating with monastic etiquette gives you a tangible sense of spiritual training.
Kyoto has long been a center for shōjin ryōri, with major temples carrying on distinct traditions. In the World Heritage Tenryū-ji of Arashiyama, Shigetsu serves seasonal shōjin cuisine with garden views—a favorite among visitors. At Ajikō in the Myōshin-ji temple complex, a Michelin-starred establishment, delicate dishes showcase Kyoto’s seasonal produce. Near Daitoku-ji, Issen offers tetsuhatsu ryōri, recreating the monk’s dining style. These addresses pair cuisine with serene temple settings, delivering moments where food and art blend seamlessly.
“Wagyu” refers to four native Japanese beef breeds (Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled) and their crosses—only cattle born and raised in Japan may bear the name (*6). Over 90% of Wagyu nationwide is Japanese Black, famed for its fine marbling and the foundational bloodline behind most brand beef (*7).
Beef quality is graded by yield (A–C) and meat quality (1–5); the highest is A5. Of roughly 900,000 head graded annually, less than 20% achieve A5 (*8)—true “edible artworks.” The misuji (chuck tender/shoulder clod cap) around the scapula yields only about 2–3 kg per animal, a coveted cut revered for its buttery texture and deep flavor (*9).
Kobe Beef comes from Tajima-bred calves raised around Kobe; its global fame began in 1868 as foreign residents in the newly opened port first tasted it (*10). Matsusaka Beef, raised in Mie’s Matsusaka area and known for heifers, gained nationwide renown after winning the Honorary Award at the 1935 National Livestock Exposition in Tokyo’s Shibaura (*11).
Hida Beef in Gifu advanced rapidly after the 1981 introduction of the Tajima sire “Yasufuku-gō,” followed by the 1988 establishment of the Hida Beef Brand Promotion Council (*12). Kobe’s rich aroma, Matsusaka’s melting sweetness, Hida’s profound savor—each represents a pinnacle of Japanese food culture.
In Kobe, try Kobe Beef Steak Restaurant Mouriya (founded 1885) or Kobe Beef Steak Ishida (Main Restaurant), which buys whole cattle and serves only A4–A5—teppan counters awaken all five senses (*13).
In Matsusaka, the venerable Wadakin (founded 1878) is famous for sukiyaki featuring cattle raised on its own ranch; in a tatami private room, an attendant grills to tradition—unforgettable (*14).
In Takayama, Steak House Kitchen Hida uses a unique method—steam with aromatic vegetables, then finish over open flame—to draw out A5 Hida’s full character (*15). Across regions, savor the traditions and techniques that shaped Japan’s proud Wagyu culture.
Matcha is one form of Japanese tea, and at its cultural pinnacle stands the tea ceremony (chanoyu)—an art elevating the act of boiling water, whisking tea, and serving guests, embodying the spirit of wabi-sabi.
The spirit of wabi-cha, perfected by Sen no Rikyū, finds beauty in using simple tools in a modest tea room, seeing the eternal within quiet restraint. Step into a tearoom and you leave daily noise behind; a moment begins in which host and guest treat one another with the utmost respect.
The charm of tea lies not only in a bowl of matcha, but in ichigo-ichie—a once-only human connection shared in that room. Strangers become host and guest, follow considered etiquette, and share time together; the unrepeatable nature of that encounter is a key reason tea continues to captivate.
Seasonality and total art are also essential: from scrolls and tea flowers to bowls, scoops, and the garden view, every detail reflects the host’s sensibility and welcome. To evoke the cool of early summer, one might place green maple leaves; in autumn, a scarlet-lacquered natsume tea caddy—bringing nature indoors is central to tea.
In a hushed space, breathe in the aroma rising from freshly whisked deep-green matcha and taste the refined sweetness of seasonal wagashi; your senses sharpen and your mind settles. This intellectually rich hospitality culture draws admiration well beyond Japan. In fact, tea-ceremony experiences are increasingly popular with visitors, and alongside matcha’s layered flavors and wellness appeal, they’re spreading interest in Japanese tea culture worldwide.
A matcha-dessert boom is flourishing in Japan and beyond, and both Tokyo and Kyoto—where tradition meets modernity—host standout cafés.
In Tokyo, historic Uji tea houses have opened elegant cafés. In Ginza, Nakamura Tokichi Ginza (from an Uji house founded in 1854) is known for parfaits and nama-cha jellies made with authentic Uji matcha—an ideal place to enjoy superb tea and sweets in a refined setting.
In Hibiya, Hayashiya Shinbei carries the lineage of Kyoto’s Kyō Hayashiya, said to have originated the matcha parfait, serving a wide range of creations. From silky matcha kudzu custard to rich matcha cheesecake, these desserts fuse tradition with Western pastry craft—irresistible for matcha lovers.
Casual, playful spots are rising too. Suzukien in Asakusa is famous for “the world’s richest matcha gelato,” with seven intensity levels to choose from—an Instagram favorite. The artisans’ blends yield ultra-intense ice cream balancing bitterness and sweetness, offering a fresh way to enjoy Japanese tea.
Kyoto, long a tea heartland, abounds with atmospheric tea cafés. Saryō Tsujiri in Gion, run by the 150-year-old Tsujiri, is celebrated for luxuriant Uji-matcha parfaits layered with rice dumplings, candied chestnuts, and dense matcha ice cream—letting you taste matcha’s many expressions at once. Near Karasuma Oike, Marukyu Koyamaen Nishinotōin / Tea Room “Gen’an” welcomes you with premium Uji matcha and wagashi in a renovated townhouse. There’s even a beginner-friendly menu where you can enjoy a bowl of whisked matcha—perfect for a first true Kyoto matcha moment.
A newer venture by a venerable tea house, ATELIER MATCHA (Ginza, Tokyo)—from the 160-year-old Yamasho Koyamaen—champions a “third-wave matcha” concept. Expect barista-style matcha drinks and chef collaborations on desserts. Here, a historic tea farm explores matcha’s possibilities with a contemporary sensibility.
From matcha lattes in varied strengths to matcha terrines and fresh-piped matcha Mont Blancs, each café’s personality reveals the depth of this single ingredient. A tour of Tokyo and Kyoto matcha cafés becomes a delicious, insightful way for you to experience Japanese tea culture.
After dessert, try a class in tea ceremony or brewing techniques. In Tokyo, Nippon Culture Experience An an Tokyo offers popular English-friendly private tea-ceremony sessions—perfect if you’re new and want guidance with etiquette.
In Kyoto, many programs are presented under the supervision of Urasenke Konnichian, letting you experience authentic gatherings in townhouse or temple tearooms. At the venerable Ippodo Tea, periodic free tastings at the shop let you sample seasonal teas and learn brewing tips. Between sightseeing stops, join a session to deepen your understanding of matcha and sencha—so you can recreate a refined Japanese tea time back home.
Indulging in Japan’s must-try dishes is a direct encounter with the country’s rich culture and history. The ichigo-ichie spirit within kaiseki, the precise artistry of sushi chefs, the Zen philosophy and environmental mindfulness of shōjin ryōri, the regional pride embodied by Wagyu, and the wabi-sabi aesthetics alive in the tea ceremony—each cuisine carries meaning and story far beyond “delicious.”
The techniques and passion of the artisans who create these dishes convey Japanese aesthetics and hospitality through reverence for seasonality, ingredients, and guests. Whether you choose an unforgettable course at a Michelin-starred house, a contemplative temple meal, or soothing matcha sweets, a culinary journey in Japan is a richly textured cultural experience that nourishes all five senses. Come, taste this deep world for yourself in Japan—and let it captivate you.