Soy Allergen Guide

Vinegared rice paired with other ingredients, most often seafood. It runs from plain nigiri (fish over rice) to elaborate maki rolls. Tokyo edomae remains the benchmark, though newer takes like wagyu sushi and truffle rolls have caught on.

Chinese-style wheat noodles in a meat or fish broth, usually seasoned with soy sauce or miso and topped with sliced pork, nori, and green onions. The regional styles run from Tokyo shoyu to Hokkaido miso, Kyushu tonkotsu, and Sapporo butter corn. In 2025 a ramen shop earned the first Michelin Green Star ever given to the dish.

A breaded, deep-fried pork cutlet served with shredded cabbage, rice, and tonkatsu sauce, a sweet-savory blend of fruit, vegetables, and spices. The premium version uses well-marbled kurobuta (Berkshire black pork). It dates to Tokyo in 1899, one of the dishes Japan reworked from Western cooking during the Meiji era.

Thick, chewy wheat noodles, served hot in a dashi broth or cold with a dipping sauce called tsuyu. The regional styles differ a lot: Sanuki udon from Kagawa is firm and square-cut, Hakata udon from Fukuoka is soft, and Inaniwa udon from Akita is thin and delicate. Toppings go from a scattering of green onion to tempura shrimp, beef, or curry.

Thin buckwheat noodles with an earthy, nutty flavor, eaten cold as zaru soba with a dipping sauce or hot in broth. The best shops make it fresh each day and fuss over the water-to-flour ratio. People eat it on New Year's Eve (toshikoshi soba) as a wish for a long life, and Nagano Prefecture has a long reputation for it.

A hot pot where paper-thin slices of beef or pork are swished through boiling kombu dashi for a few seconds, then dipped in ponzu (citrus soy) or sesame sauce, with vegetables, tofu, and mushrooms alongside. The name imitates the swishing sound. Kurobuta pork or A5 wagyu makes it special.