The Best Street Food & Michelin-Starred Restaurants in Japan
Japan’s food scene is a remarkable journey through flavours, tradition and innovation, offering something for every type of food lover. From street stalls serving stir-fried noodles and fish-shaped pastries to the world’s highest concentration of Michelin-starred restaurants, Japan is a true culinary paradise that’s as diverse as it is delicious.
Japan’s Street Food
Japan’s street food scene is an unexpected mix of traditional flavours and modern twists, offering a variety of delicious sweet and savoury snacks that reflect the country’s rich culinary heritage. Whether you’re strolling through vibrant festivals or exploring markets, here are some of the best Japanese street foods you must try:
Okonomiyaki (Savoury Pancakes)
Okonomiyaki, which translates to “grill what you like,” is a savoury Japanese pancake that can be made with literally “whatever you like” - eggs, meat or seafood, vegetables and cheeses. Cooked on a hot griddle and drizzled with okonomiyaki sauce, mayonnaise, and bonito flakes, this dish is a staple across Japan but is especially popular in Osaka and Hiroshima.
Taiyaki (Fish-Shaped Pastry)
Taiyaki is a fish-shaped waffle traditionally filled with sweet red bean paste, though modern versions offer fillings like custard, chocolate, or even cheese. Made in special fish-shaped moulds, taiyaki is crispy on the outside and warm and soft on the inside. It is a popular street snack, especially at festivals.
Takoyaki (Octopus Balls)
A quintessential street food from Osaka, Takoyaki are round, bite-sized balls of batter filled with tiny octopus pieces, tempura, green onions and pickled ginger. Cooked in special moulded pans, they’re crisp on the outside and soft on the inside, topped with savory takoyaki sauce, mayonnaise, bonito flakes, and seaweed. It’s a flavorful snack that you find from both street stalls and tiny hole-in-the-wall restaurants.
Dango (Rice Dumplings)
Dango is a sweet Japanese dumpling made from mochiko - a glutinous rice flour - served on a skewer. Dango is eaten year-round, with different varieties eaten in different seasons. For example, cherry blossom season sees the appearance of hanami dango, named after the blossoms and coloured pink, white and green to represent the flowers. The most common variety is Mitarashi Dango which are coated in a sweet soy sauce glaze for the perfect sweet-salty balance.
Yakisoba (Stir-Fried Noodles)
A festival favorite, Yakisoba is a wok-fried noodle dish tossed in a tangy-sweet sauce with pork and vegetables, such as cabbage and carrots, and sometimes topped with an egg. It's cooked on large griddles at food stalls and often garnished with pickled ginger and seaweed. Some vendors offer them served in a hot dog bun which is called yakisoba pan.
Ikayaki (Grilled Squid)
Ikayaki is grilled squid on a stick. Served without tentacles, it is typically slathered with a sweet soy sauce and grilled over charcoal, giving it a smoky flavour and chewy texture. This popular street food is especially prevalent at Japanese festivals and beachside stalls.
Michelin-Starred Restaurants in Tokyo
With deep-rooted respect for seasonal ingredients, precision and artistry, Japan continues to maintain its reputation for world-class dining. As of February 2024, Tokyo became the city with the most Michelin-starred restaurants in the world, with no less than 194 establishments boasting at least one star. Whether it's a perfectly crafted sushi experience or a 14-course tasting menu, these are the Tokyo restaurants on our bucket list:
L’Effervescence
With 3 Michelin Stars and 1 Green Star, L’Effervescence is a Japanese-French fusion restaurant that has been ranked as one of Asia’s 50 best restaurants. Known for its innovative menu and playful take on classic dishes with a Japanese twist, chef Shinobu Namae uses an abundance of wild vegetables (more than 30 types each season) and wild herbs to create unusual yet delicious combinations. L’Effervescence has 40 seats and a large open kitchen with a wood-fired oven, from where you can watch the team of chefs at work.
nôl
One of 11 Michelin Green Star restaurants in Tokyo, nôl was awarded a green star for its commitment and philosophy towards a more sustainable approach to gastronomy. nôl consciously uses seasonal domestic produce and through his partnerships with farmers, the chef returns compost to revitalise the soil. To reduce food waste, their well known “Garbage Soup” is made using vegetable ends and they also find value in sturgeon meat, which would otherwise be discarded in the process of domestic caviar production.
Harutaka
Located in the district of Ginza, sushi restaurant Harutaka rose to the top of the world's gastronomic scene when it was awarded its third Michelin Star in December 2023. In this peaceful establishment, guests can either choose to sit at the counter, or book a private dining room to enjoy authentic edo-style sushi crafted by chef Harutaka Takahashi who is known for creating outstanding tastes and textures.
Kabi
Since opening in 2017, Kabi (which translates as “mould”) has become one of the busiest dining spots in Tokyo and is a favourite for pop-ups and collaborations with visiting chefs. Despite focusing on Japanese ingredients, Kabi is not a Japanese restaurant and instead Chef Shohei Yasuda brings a Nordic style of cuisine to his dishes, serving a regularly changing tasting menu of 14 courses featuring cured fish, foraged greens and fermented foods, alongside natural wines and sake. Kabi received its first Michelin Star last year for its innovative menus.
Ubuka
Many of Tokyo’s restaurants specialise in a particular dish, ingredient or cooking technique and that’s usually all they have on the menu. One perfect example of this is Ubuka whose menu focuses on hardshell crustaceans. With only five or so tables and simple decor, this is the go-to restaurant for seafood that is particularly popular with Tokyo chefs.
ZURRIOLA
ZURRIOLA, which was named after a beach in San Sebastián, offers a more unusual culinary offering - ‘modern Spanish’ cuisine with a Japanese flair. Inspired by his stay in Spain’s Basque Country, the owner chef applies the skills he learned there, such as using the plancha (steel grill) and asado (barbecue) to serve authentic Spanish cuisine alongside a selection of vintage wines imported from Spain. The specialty dish is smooth foie gras with the aroma of Pedro Ximénez, provided to every guest visiting ZURRIOLA.
If you’re looking to book a foodie trip to Japan, designed around top street food and restaurant experiences please get in touch with one of our Japan destination experts by calling 020 7819 9770 or email info@ampersandtravel.com