Food is a main reason many people travel to Japan, and a food-focused trip is more than sushi. Japanese cuisine, called washoku, was registered by UNESCO in 2013 as an intangible cultural heritage, the first Asian cuisine to be listed. This page explains the main styles you will meet, and how a private food itinerary is built.
| Washoku | UNESCO intangible cultural heritage since 2013; first Asian cuisine to be registered |
|---|---|
| Kaiseki | the meal served at a tea gathering; the one-soup, three-dish form was set in the Tensho era (1573 to 1592) |
| Takoyaki | credited to Endo Tomekichi of Aizuya in Osaka’s Nishinari ward; octopus added in 1935 |
| Okonomiyaki | made in Osaka and Hiroshima styles; the word entered the Oxford English Dictionary in 2024 |
What makes Japanese food
Japanese sources link the cuisine to geography: seas rich in plankton, where the cold Oyashio and warm Kuroshio currents meet off the northeast coast, one of the world’s great fishing grounds; a long and complex coastline, sixth longest in the world; and a temperate wet climate that grows many vegetables. Most dishes are served as side dishes to rice, and they are matched with rice and sake. The Ministry of Agriculture, Forestry and Fisheries describes washoku as a living culture that keeps evolving.
Kaiseki
Kaiseki began as the meal served before the tea in a formal tea gathering. The word is tied to Zen temples; one account says monks tucked a warmed stone into their robes to ward off cold and hunger. In the Tensho years, when wabi tea took shape among the townspeople of Sakai, the one-soup, three-dish pattern became the standard, and in the Edo period the three dishes were fixed as sashimi, a simmered dish and a grilled dish. Kaiseki is the fine dining style you will meet in Kyoto ryokan and restaurants.
Osaka street food
Takoyaki are round batter balls with octopus, usually 3 to 5 centimeters across, cooked in a hollowed iron plate. Endo Tomekichi of Aizuya in Nishinari, Osaka, is credited as the founder: he began selling radio-yaki with beef in 1933 and started using octopus and egg in 1935, after a customer pointed out that octopus is used in Akashi. Okonomiyaki is a griddled pancake of flour, egg and cabbage with ingredients chosen by the diner, and Osaka and Hiroshima cook it in different styles. A guided walk through Osaka’s markets and side streets is the best way to try them. See our Osaka page.
How a private food itinerary works
We build days around meals: a morning at a market in Tokyo, a kaiseki dinner in Kyoto, and street food in Osaka, with a guide who explains the dishes and handles bookings. Popular restaurants fill up, so we request tables well ahead, but we cannot guarantee a seat at any given restaurant. Tell us about dietary needs and the age of children when you plan. For Japan overall, see our Japan tours and Japan trip cost.
Planning with Absolute Asia Tours
Absolute Asia Tours has planned private trips in Asia since 1989. We’re rated 4.8 out of 5 across about 900 traveler reviews. See tell us your dates.
Sources (read in Japanese, Japanese Wikipedia): 和食, 懐石, たこ焼き, お好み焼き. Last checked November 2026.
Japan food tours: FAQ
Is Japanese food on the UNESCO list?
Yes. Washoku was registered as an intangible cultural heritage in 2013, the first Asian cuisine to be listed.
What is kaiseki?
A formal meal that began as the food served at a tea gathering, now a fine dining style in Kyoto.
Who invented takoyaki?
Endo Tomekichi of Aizuya in Osaka is credited with it; octopus was added to the batter in 1935.
What is the difference between Osaka and Hiroshima okonomiyaki?
The two regions cook it in different styles, with different ways of layering the batter and ingredients.
Can you book Michelin-starred restaurants through a tour?
We request tables well in advance, but we cannot guarantee a seat at any given restaurant.