Japanese Dishes
83 dishes with allergen safety information
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Agedashi Tofu
揚げ出し豆腐
Lightly coated tofu deep-fried until crispy, served in a warm dashi-soy broth and topped with grated daikon, ginger, and bonito flakes. A popular appetizer at izakaya and traditional restaurants.
Ajitsuke Tamago
味付け卵
Soft-boiled eggs marinated in a soy sauce and mirin mixture until the egg whites turn amber and the yolks become custard-like. The most popular ramen topping, also enjoyed as a snack or bento item.
Butadon
豚丼
A rice bowl originating from Hokkaido topped with sliced pork simmered or grilled with a sweet soy-based sauce. The pork equivalent of gyudon, it became especially popular during beef import restrictions in the early 2000s.
Chankonabe
ちゃんこ鍋
A hearty, protein-rich hot pot traditionally eaten by sumo wrestlers for bulking up. Contains chicken, tofu, vegetables, and sometimes fish in a savory broth. Available at specialized restaurants in the Ryogoku district of Tokyo.
Chashu
チャーシュー
Japanese-style braised pork belly slowly simmered or roasted until melt-in-the-mouth tender, glazed with soy sauce, sake, and mirin. The quintessential ramen topping, also served as a standalone dish or in rice bowls.
Chazuke
茶漬け
A simple comfort dish of steamed rice with green tea, dashi broth, or hot water poured over it. Typically topped with ingredients like salmon, pickled plum, wasabi, nori seaweed, and rice crackers.
Chicken Katsu
チキンカツ
A breaded and deep-fried chicken breast cutlet coated in panko breadcrumbs. Served sliced with rice and katsu sauce, a tangy sweet Worcestershire-like condiment. A popular alternative to pork tonkatsu.
Chirashizushi
ちらし寿司
A bowl of vinegared sushi rice topped with an artful scattering of sashimi, vegetables, and garnishes. A festive dish popular for celebrations, with toppings varying by season and region.
Curry Pan
カレーパン
A deep-fried bread filled with Japanese curry, coated in crispy panko breadcrumbs. One of the three main ways to enjoy Japanese curry and a popular bakery item found throughout Japan.
Curry Udon
カレーうどん
Thick udon noodles served in a rich Japanese curry-flavored broth that combines elements of traditional dashi stock with curry roux. A fusion dish that marries two Japanese favorites into a soul-warming meal.
Dango
団子
Chewy rice flour dumplings served on skewers, available in sweet and savory varieties. Mitarashi dango is glazed with a sweet soy sauce, while hanami dango features three colored balls enjoyed during cherry blossom viewing.
Dorayaki
どら焼き
A popular Japanese confection consisting of two fluffy, sweet pancakes sandwiched around a filling of sweet red bean paste (anko). A beloved snack famously associated with the character Doraemon.
Ebi Furai
エビフライ
Large prawns dipped in egg, coated in panko breadcrumbs, and deep-fried until golden and crunchy. A popular yoshoku (Western-influenced) dish served with tartar sauce or tonkatsu sauce alongside shredded cabbage.
Edamame
枝豆
Young green soybeans boiled or steamed in their pods and sprinkled with salt. A ubiquitous appetizer at izakaya gastropubs and a popular snack across Japan, often served alongside beer.
Gyoza
餃子
Japanese-style pan-fried dumplings with a thin wheat wrapper filled with ground pork, cabbage, garlic, and ginger. Cooked using a steam-fry method that creates a crispy golden bottom and soft steamed top.
Gyudon
牛丼
A popular fast-food rice bowl featuring thinly sliced beef and onion simmered in a sweet soy-based sauce, served over steamed rice. Widely available at chain restaurants like Yoshinoya and Sukiya across Japan.
Gyukatsu
牛カツ
A breaded and deep-fried beef cutlet, similar to tonkatsu but made with beef. The interior is typically served rare to medium-rare, and it is accompanied by dipping sauces including soy sauce, wasabi, and rock salt.
Gyutan
牛タン
Grilled beef tongue that became a specialty of Sendai after World War II. Thinly sliced and grilled over charcoal, served with barley rice, oxtail soup, and pickled vegetables. Prized for its tender, rich flavor.
Hiyayakko
冷奴
Chilled silken tofu served simply with soy sauce, grated ginger, scallions, and bonito flakes. A refreshing summer dish and common izakaya appetizer prized for its simplicity.
Imagawayaki
今川焼き
Round, cake-like confections filled with sweet red bean paste or custard cream, cooked in a special mold. A traditional festival and street food also known by regional names like obanyaki or taiko-manju.
Inarizushi
稲荷寿司
Sweet, deep-fried tofu pouches (aburaage) stuffed with vinegared sushi rice. Named after the Shinto god Inari, whose fox messengers are said to love fried tofu. A popular bento item and casual sushi option.
Japanese Curry Rice
カレーライス
Japan's unofficial national dish, a thick, sweet, and mildly spicy curry served over rice. Introduced via the British during the Meiji era, it is darker and sweeter than Indian curries, typically made with a flour-based roux.
Kaisendon
海鮮丼
A vibrant rice bowl topped with an assortment of fresh sashimi, popular in coastal areas like Hokkaido. The seafood selection varies by season and location, often including tuna, salmon, shrimp, sea urchin, and salmon roe.
Kakiage
かき揚げ
A tempura fritter made by combining julienned vegetables and sometimes small shrimp, held together with a light tempura batter and deep-fried into a crispy disc or dome. Often served over rice or on soba/udon.