Japanese Dishes
83 dishes with allergen safety information
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Allergen safety
Omurice
オムライス
A yoshoku (Western-influenced) dish of ketchup-flavored fried rice wrapped in a thin omelet, often topped with more ketchup or demi-glace sauce. A nostalgic comfort food popular at family restaurants across Japan.
Onigiri
おにぎり
Triangular or cylindrical rice balls often wrapped in nori seaweed, filled with various ingredients like pickled plum, salmon, or tuna mayo. Japan's most portable meal, widely available at convenience stores.
Oyakodon
親子丼
A comfort food rice bowl where simmered chicken and onion are bound together with softly set egg, served over steamed rice. The name means 'parent-and-child bowl,' referring to the chicken and egg combination.
Sashimi
刺身
Thinly sliced raw fish or seafood served without rice, considered one of the finest expressions of Japanese cuisine. Accompanied by soy sauce, wasabi, and often garnished with shredded daikon radish and shiso leaves.
Shabu-Shabu
しゃぶしゃぶ
A communal hot pot dish where paper-thin slices of beef and vegetables are swished briefly through simmering broth at the table. Popularized in Osaka in the 20th century, named for the swishing sound the meat makes in water.
Shio Ramen
塩ラーメン
The oldest style of ramen, distinguished by a clear, light broth seasoned primarily with salt. Often associated with Hakodate in Hokkaido, the delicate soup is typically made from chicken or seafood stock and paired with straight thin noodles.
Shoyu Ramen
醤油ラーメン
A soy sauce-based ramen with a dark, savory broth that is one of the oldest and most traditional ramen styles. The clear brown broth is typically made from chicken or pork stock mixed with soy sauce, served with curly wheat noodles.
Soba
蕎麦
Traditional Japanese buckwheat noodles dating to the Edo period, served hot in broth or cold with a dipping sauce (tsuyu). The nutty-flavored thin noodles can be found in specialized soba restaurants across Japan.
Somen
素麺
Very thin wheat noodles typically served chilled in ice water during summer, dipped in a cold tsuyu sauce. Known for nagashi somen, where noodles flow down a bamboo flume and diners catch them with chopsticks.
Sukiyaki
すき焼き
A beloved Japanese hot pot of thinly sliced beef, tofu, vegetables, and glass noodles simmered in a sweet soy-based broth called warishita. Traditionally, cooked pieces are dipped in raw beaten egg before eating.
Taiyaki
たい焼き
A fish-shaped cake made from a waffle-like batter, traditionally filled with sweet red bean paste (anko). A beloved street food named after the tai (sea bream) fish shape of the mold, symbolizing good luck.
Takoyaki
たこ焼き
Ball-shaped snacks from Osaka made of wheat flour batter filled with diced octopus, pickled ginger, and tempura scraps, cooked in a special molded pan. Topped with takoyaki sauce, mayonnaise, bonito flakes, and dried seaweed.
Tamagoyaki
卵焼き
A sweet or savory Japanese rolled omelet made by layering thin sheets of seasoned egg in a special rectangular pan. Dashimaki tamago includes dashi stock for a softer, more flavorful version. A sushi topping and bento staple.
Tekkadon
鉄火丼
A simple donburi featuring slices of sashimi-grade raw tuna over vinegar-flavored rice, garnished with nori seaweed and scallions. A light and refreshing rice bowl popular at sushi restaurants.
Temaki
手巻き寿司
Cone-shaped hand rolls made by wrapping nori seaweed around sushi rice and fillings. A casual, fun-to-eat style of sushi that is meant to be eaten immediately to keep the nori crisp.
Tempura
天ぷら
Seafood and vegetables coated in a light, airy batter of flour, egg, and ice-cold water, then deep-fried to a crisp. Historically influenced by Portuguese missionaries in 16th-century Japan, it is now an iconic Japanese dish.
Tempura Soba
天ぷらそば
Buckwheat soba noodles served in hot dashi broth or cold with dipping sauce, topped with a large piece of shrimp tempura. Combines two iconic Japanese dishes into one popular meal.
Tendon
天丼
A donburi rice bowl topped with crispy tempura pieces, typically shrimp and vegetables, drizzled with a savory-sweet tentsuyu sauce made from dashi, soy sauce, and mirin.
Teppanyaki
鉄板焼き
A style of cooking where meat, seafood, and vegetables are grilled on a large iron griddle (teppan) by a chef in front of diners. Features premium beef, shrimp, and seasonal vegetables cooked with theatrical flair.
Teriyaki Chicken
照り焼きチキン
Chicken glazed with a sweet and savory teriyaki sauce made from soy sauce, mirin, and sugar, grilled or pan-fried until the sauce caramelizes into a shiny glaze. A widely recognized Japanese cooking style.
Tonkatsu
豚カツ
A breaded and deep-fried pork cutlet that emerged in the late 19th century as a Western-influenced dish. Sliced and served with shredded cabbage, rice, miso soup, and a sweet Worcestershire-style tonkatsu sauce.
Tonkotsu Gyoza
浜松餃子
A distinctive gyoza style from Hamamatsu city where dumplings are arranged in a circular pattern and pan-fried with a crispy connected crust (hanetsuki). Traditionally served with a topping of bean sprouts in the center.
Tonkotsu Ramen
博多ラーメン
The definitive Fukuoka-style ramen featuring an ultra-rich, creamy pork bone broth with ultra-thin straight noodles. Diners customize firmness (kata, barikata) and can order extra noodles (kaedama) in the same broth.
Tsukemen
つけ麺
A ramen variation invented in 1955 at Taishoken in Tokyo where cold or room-temperature noodles are served separately from a concentrated dipping broth. Diners dip the noodles into the rich, flavorful soup before eating.