Japanese food is precision and umami: a counter of hand-pressed sushi, a steaming bowl of ramen slurped fast, meat grilled at your own table as yakiniku. It runs on rice, dashi, and the seasons, from a deep noodle culture to delicate sweets, and nowhere goes deeper than Tokyo.
403 dishes ranked·38 in the global top 1,000
·14,689 diner ratings·Best rank Nº 60
16KaisekiAssorted Small Dishes or Ritual · JapanNº 412
17Hamamatsu gyozaDumplings · JapanNº 431
18KatsudonRice Dish · JapanNº 447
19KushiyakiBarbecue · JapanNº 487
20OkonomiyakiPancake · JapanNº 548
Open the Complete Ledger ↓of 10,833 worldwide
Fig. 1
Where 403 ranked japanese dishes were born.
Dish origin
Drag to pan · Double-click or +/− to zoom · Select a marker for its
entry
The Signature Dishes
The twelve highest-ranked Japanese dishes, by global position.
Plate IIBarbecue · Japan
1
Nº 60 worldwide
Yakiniku
Barbecue · 焼き肉 · 焼肉
Japanese tabletop barbecue, bite-sized cuts of beef and vegetables grilled by the diners over a sunken charcoal or gas grill, then dipped in a soy-based tare sauce. Korean in origin but wholly its own in Japan, it is a social, order-as-you-go feast, and our top-ranked Japanese dish.
★ 4.5|91% positive
|148 ratings
Plate IIINoodle Dish · Japan
2
Nº 81 worldwide
Ramen
Noodle Dish · ラーメン · Shina Soba · Chūka Soba
The noodle soup that took over Japan and then the world, curly wheat noodles in a broth that ranges from clear to thick and fatty, topped with pork, egg, and scallion. It arrived from China around 1910 and grew into a national obsession with endless regional schools.
★ 4.4|85% positive
|756 ratings
3Shoyu ramenNº 84
Noodle Dish · Also Shina soba
The soy-sauce style of ramen, and the Tokyo classic: a clear, brown, savory broth seasoned with shoyu, with springy noodles, chashu pork, bamboo, and a soft egg. The oldest of the four main ramen schools, it is the balanced, unshowy benchmark.
★ 4.4|202 ratings
4GyozaNº 85
Dumplings · Also Jiaozi
Japan's pan-fried dumplings, thin wrappers folded around pork and cabbage, crisped golden on the bottom and steamed through on top. Descended from Chinese jiaozi and brought back after the war, they are the near-obligatory side to a bowl of ramen.
★ 4.4|597 ratings
5Maguro nigiri sushiNº 90
Rice Dish · Also Tuna Nigiri Sushi
Nigiri sushi at its most classic, a hand-pressed pillow of vinegared rice topped with a slice of maguro, lean bluefin tuna, and a dab of wasabi. Simple and exact, it is the piece a sushi chef is judged by, meant to be eaten in a single bite.
★ 4.4|82 ratings
6Tonkotsu ramenNº 138
Noodle Dish
The rich style from Kyushu, a ramen built on tonkotsu, pork bones boiled hard for hours until the broth turns milky, thick, and deeply porky. Served with thin, firm noodles, melting chashu, and a jammy egg, it is the most indulgent of the ramen family.
★ 4.4|271 ratings
7Otoro nigiri sushiNº 152
Rice Dish
The luxury nigiri, topped with otoro, the fattiest cut from the belly of the bluefin tuna, so richly marbled it melts on the tongue. The most prized and expensive piece at the sushi counter, it needs nothing but the warm rice beneath it.
★ 4.4|43 ratings
8Miso ramenNº 200
Noodle Dish · Also 味噌ラーメン
Hokkaido's contribution to ramen, a hearty bowl built on fermented miso stirred into the broth, giving it a thick, savory, faintly sweet body. Loaded with corn, butter, bean sprouts, and ground pork, it is the warming answer to a northern winter.
★ 4.3|270 ratings
9MakiNº 212
Rice Dish · Also 巻き寿司
Rolled sushi, vinegared rice and fillings wrapped in a sheet of nori seaweed and sliced into rounds, the most familiar sushi outside Japan. Invented in the 18th century, it runs from slim single-filling hosomaki to the fat, many-ingredient futomaki.
★ 4.3|229 ratings
10SukiyakiNº 249
Beef Dish · Also すき焼き
A sweet and savory beef hot pot cooked at the table, thin slices of beef and vegetables simmered in a broth of soy, sugar, and mirin, then dipped in raw beaten egg before eating. Winter and celebration food, communal and cooked as you go.
★ 4.3|61 ratings
11KaraageNº 252
Technique
Japanese fried chicken, bite-sized pieces marinated in soy, ginger, and garlic, dusted in potato or arrowroot starch, and fried until shatteringly crisp. An izakaya and bento staple, juicy inside and light outside, served with a wedge of lemon and mayonnaise.
★ 4.3|176 ratings
12TsukemenNº 297
Noodle Dish
The dipping style of ramen, where thick cold noodles are served separately from a small bowl of intense, concentrated broth into which each mouthful is dunked. Keeping the noodles firm and the soup hot and strong, it is a favorite of Tokyo ramen devotees.
★ 4.3|49 ratings
The Departments
Every Japanese dish in our ranking, grouped the way you'd
order them.
Japanese food, frequently asked. Answered from the data.
Q.
What is the most popular Japanese food?
By ratings, the global icons: Sushi leads, then Ramen and Gyoza. Our best-ranked Japanese dish is Yakiniku, the tabletop barbecue, at #60 worldwide. The ramen category alone runs deep, from Shoyu ramen to Tonkotsu ramen to Miso ramen. All 128 Japanese noodle dishes →
Q.
What food is Japan known for?
Sushi and ramen, above all. Japan over-indexes hugely on noodles, with ramen splitting into Shoyu, Tonkotsu, and Miso schools, and on the raw-fish art of sushi, from Maguro nigiri sushi to rolled Maki. Add Gyoza, karaage, and the tabletop grill of Yakiniku. All 41 Japanese meat dishes →
Q.
What is Japan's national dish?
Curry rice, Karē raisu, adopted from Britain, is often called the de facto national dish, though sushi and ramen are the faces Japan shows the world. Washoku, traditional Japanese cuisine, is UNESCO-listed. In our data the top-ranked Japanese dish is Yakiniku, the tabletop barbecue.
Q.
What are the types of Japanese ramen?
Ramen is defined by its broth and seasoning. Shoyu ramen is soy-sauce based and clear; Tonkotsu ramen is a rich, milky pork-bone broth from Kyushu; Miso ramen is thick and savory from Hokkaido. Tsukemen serves the noodles cold to dip in a concentrated soup.
Q.
What is the difference between nigiri and maki sushi?
Nigiri is a hand-pressed finger of vinegared rice topped with fish, like Maguro nigiri sushi with lean tuna or the fatty Otoro nigiri sushi. Maki, or Makizushi, is rolled sushi, rice and fillings wrapped in nori seaweed and sliced into rounds.
Q.
What should I eat in Tokyo?
Tokyo is Japan's deepest food city on our map, and a ramen and sushi capital. Slurp a bowl of Shoyu ramen or dip into Tsukemen, then sit at a counter for Nigiri, hand-pressed one piece at a time. The city set the standard for both.