What to Eat in Japan: Best of Meat and Seafood

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Ever wondered if Japanese food really lives up to the hype? After trying sushi, maki, and teriyaki chicken in Thailand and India, I had to find out for myself!

During my first trip to Japan which was for 24 days in December, I ate my way through the country as a non-vegetarian traveller. From cosy Izakayas and street food stalls to convenience stores, I tasted all!

Whether it was famous dishes like Sushi, Takoyaki, and Chicken Noodles, or unique regional seafood like Shirasu Butter Bowls and Ebi Furai, I didn’t hold back.

So, if you’re wondering what to eat in Japan as a non-vegetarian, where to find local food, and how to do it without blowing your budget, you’re in the right place!

Finding good, affordable local food in Japan is a bit of a challenge—believe me, hardly anything is affordable for traveller in Japan.

In this food guide for non vegetarians, I’ll spill the beans on the best street food, non veg food in Japan, including some must-try Japanese seafood.

Must Try Japanese seafood dishes

Sushi

Sushi and Japan go hand in hand. It’s the most famous Japanese dish made with vinegared rice, fresh fish, or vegetables, usually served with soy sauce and wasabi (that spicy Japanese condiment made from horseradish).

The best places to have sushi in Japan are Osaka and Tokyo.

Pieces of salmon and tuna nigiri sushi displayed on a black plate with a sushi counter in the background — Nigiri Sushi

Honestly, I wasn’t a fan of sushi until I tried it in Japan. I’d tasted it in Thailand and never got the hype.

So, I decided to take a tuna auction tour to see those gigantic tuna fish and soak up the fish market vibes. Thank goodness that tour showed me how real sushi tastes!

There are different types of sushi:

Uramaki – Meaning ‘inside-out roll.’ The rice is on the outside, wrapping seaweed and fish inside.
Temaki – Seaweed rolled like a cone (just like the paper cones we use for chaat in India), with the fillings inside. Often made at house parties as they’re easy to serve.
Maki – Similar to temaki but smaller, with rice and fish on the outside, wrapped in a seaweed leaf.
Nigiri – My favourite! It’s raw or cooked fish on top of a small rice ball, sometimes with a bit of wasabi in between.

For the ultimate sushi experience, join a food tour in Osaka or check out a tuna auction tour in Tokyo. A local guide will share all the sushi secrets—like how to eat it properly and even why vegetarian Sushi which is actually part of Japanese food culture.

Sashimi

Sashimi is a dish of raw meat, usually served with soy sauce and wasabi.

Until I tried sushi and sashimi, I never realised they were two different things!

Many people confuse sashimi with sushi, but while sushi is served with vinegared rice, sashimi is simply a slice of raw meat.

The raw meat can be various types of fish or even beef!

The best Japanese cities where you must try Sashimi is Tokyo and towns of Toyama like Takaoka.

Honestly, I was hesitant at first, not being a fan of raw meat. But when I tried maguro (tuna) and sake (salmon) sashimi at Takaoka on my way to Shirakawa-go, I absolutely loved it!

Takoyaki – Octopus balls

Takoyaki, a must-try street food in Japan and also my favourite. It is cheap and super delicious.

These octopus-filled balls are a flavour explosion, combining tender octopus strips with the zing of pickled ginger and the crispness of green onions.

They’re topped with a special Takoyaki sauce, which looks like soy sauce but has a unique, savoury flavour all its own. Plus they do taste sweetish – I really thought it is a Japanese desserts, until the Chef told me it is meant for breakfast.

Takoyaki is everywhere in Japan. But Tokyo and Osaka is where I found the best.

Takoyakis aren’t just tasty, but cute to look at

In Osaka’s Dotonbori or Tokyo’s Shinjuku neighbourhoods—you’ll find at least ten shops selling it within 100 metres!

Ebi Doria (Shrimp Rice Gratin)

Craving traditional Japanese seafood with a cheesy twist? Try Ebi Doria, which translates to Shrimp Rice Gratin.

Ebi Doria is Japan’s take on a rice gratin, topped with shrimp, a rich béchamel sauce (made with butter, flour, and milk), and loads of melted cheese.

Baked ebi doria with purple rice, shrimp tomatoes, and melted cheese in a white bowl on a excelsior café table

The best places to enjoy Ebi Doria in Japan are at Kissaten (coffee shops) like Excelsior Caffe or Tully’s Coffee all over Japan.

I loved Ebi Doria because of its salty flavour with a hint of sweetness from the cream and cheese. It’s gooey and very filling!

Ashrith smiling at a table in a café with two cups of coffee and a baked dish. — Cappuccino went very well with Ebi Doria at Excelsior Cafe in Shibuya

Ebi furai ( Fried Shrimp)

Ebi Furai is Japanese-style fried shrimp. They’re coated in flour, dipped in egg, rolled in breadcrumbs, and fried until crispy.

It sounds a lot like tempura, and I thought it was just another version of tempura with different appearance, but it’s not.

The best city in Japan to enjoy Ebi Furai is Nagoya

Fried prawns and croquettes served on a bed of shredded cabbage in a rectangular container. — Ebi Furai

Ebi Furai isn’t usually on most people’s must-try seafood list in Japan. However, it’s quite popular in Nagoya, Aichi—a place famous for its high shrimp consumption and as the hub of Toyota car manufacturing.

While our main reason for visiting Nagoya was to see a castle that looks like something straight out of the movie Spirited Away, the Ebi Furai we tried near Nagoya train station quickly became one of my favourite seafood dishes in Japan!

Kaki-yaki (Grilled Oysters)

Kaki Yaki, or grilled oysters, is one of coastal Japan’s finest foods.

These are made by grilling large, fresh oysters in their shells over high heat until they pop open, revealing juicy, tender meat. The grilling adds a smoky, slightly charred flavour, which pairs perfectly with a squeeze of lemon or a splash of soy sauce.

The best places to enjoy Kaki Yaki in Japan are Miyajima near Hiroshima

Two large oysters on the half shell with butter and seasoning on a green plastic tray. — Ready to be devoured Oysters in Miyajima

These grilled oysters reminded me a bit of Turkish street food, Midye Dolma (Stuffed Mussels), but Japanese grilled oysters definitely win the race!

Satsuma Age (Fried minced fish)

Looking to fill up on inexpensive and delicious street food in Japan? You’ve got to try Satsuma Age, a fried minced fish cake!

Satsuma Age are fish cakes made from surimi (minced fish) mixed with flour, often combined with seafood or vegetables, shaped into patties, and deep-fried.

The best city to enjoy Satsuma Age is Kyoto and Kagoshima region (The birthplace of Surimi)

kewered rectangular fish cakes arranged on a serving tray at a food stall. — Satsuma Age in Kyoto

I stumbled upon it by accident on our first day in Kyoto while wandering around the Higashiyama Ward.

The moment I tried it, I knew I’d be heading back to Sannen-zaka Road and Inenzaka road every day just for another bite!

Shirasu Butter bowl

One of the most unique seafood dishes I tried in Japan was the Shirasu Butter Bowl. It’s a rice bowl topped with tiny, whitish translucent “Shirasu” fish mixed with a bit of butter for extra flavour.

The best places to enjoy a Shirasu Butter Bowl are coastal cities like Kamakura.

Bowl of small whitebait fish garnished with spring onions and ginger, served with kimchi on the side — Shirasu Butter bowl with Kimchi

The scallion topping adds a peppery, spicy kick. The buttery richness, sharp pepperiness, and saltiness of the shirasu, combined with the nutty, sticky Japanese rice, made me savour every spoonful.

Honestly, it’s usually served in a small bowl, and it wasn’t enough for me when I tried it in Kamakura! So I had to go for second round of snacking at nearby 7/11.

Must-Try Chicken Dishes in Japan

Chicken Karaage

Fried chicken in Japan is another rare “fish-less” dish that pairs perfectly with rice. It’s flavourful, juicy, ultra-crispy, and mildly spicy.

The best place to enjoy Chicken Karaage in Japan is at any Yoshinoya outlet.

Chicken Karaage is usually served as part of a set menu in Japan, and you can add toppings like raw egg or vegetables. It’s one of the popular choices for those seeking non veg food in Japan on budget

Bowl of crispy fried chicken pieces on shredded cabbage kept on table — The Chicken Karaage at Yoshinoya

Sumibi-yaki chikin (Charbroiled Chicken with Yuzu Pepper)

Sumibi-Yaki Chicken is charbroiled chicken seasoned with yuzu pepper, a Japanese condiment made from yuzu citrus and chilli peppers. Grilled over charcoal, it has a smoky flavour, while the yuzu pepper adds a tangy, spicy kick.

The best place to enjoy Sumibi-Yaki Chicken is at 7/11 convenience stores across Japan!

It was my go-to meal for at least 10 days during my 24-day trip, perfect for those who want to try unique Japanese food non veg options.

Teriyaki chicken

Teriyaki Chicken is a deliciously sticky and flavourful dish made with chicken cooked in a sweet and savoury teriyaki sauce, a mix of soy sauce, mirin, sugar, and ginger.

While you can enjoy a plate of Teriyaki Chicken on its own, I wouldn’t recommend it because of its sweetness, even with the ginger and soy sauce.

Instead, try a Teriyaki Chicken burger or wrap at McDonald’s, KFC, or Mos Burger. The other ingredients of wrap and burger balance out the sweetness, making it taste much better!

Other Meat-Based Famous Foods of Japan to Try

Noodles – Udon, Ramen and Soba.

Whether you’re fine dining in Japan, grabbing a quick bite before your shinkansen, or looking for a cheap lunch at convenience store, noodles are your go-to thing in Japan.

They’re the most versatile famous food of Japan—healthy, delicious, and packed with endless toppings!

Just like many other popular Japanese foods, noodles in Japan come in an elaborate and got variety.

Udon are thick, chewy wheat noodles, often served in a hot broth.
Soba are thin, buckwheat noodles with a nutty flavour, enjoyed hot or cold.
Ramen are wheat-based and thinner, typically served in a rich, savoury broth.

As a staple food in Japan, you find good ramen, soba and udon all over Japan

Hot pot filled with udon noodles, vegetables, and tempura, served on a wooden tray with a soup spoon. — The Best Udon I had was in Kawaguchi!

Toppings for noodles in Japan can include a lot of different ingredients. Most food joints have a set menu with toppings, while some places let you customise your bowl.

Nori (Seaweed): Adds a subtle, salty flavour – Most common ingredient in all types of noodles
Negi (Spring Onions): Adds freshness and a bit of a bite, goes along with seaweed
Menma (Bamboo Shoots): Fermented bamboo with a slightly crunchy texture
Ajitama (Marinated Soft-Boiled Egg): A creamy, flavourful addition.Chashu (Braised Pork Belly): Tender slices of pork for a rich taste
Kamaboko (Fish Cake): Often seen as a pink-and-white swirl, adds a mild, fishy flavour.
Katsuobushi (Bonito Flakes): Dried fish flakes that enhance the umami.
Tofu or Aburaage (Fried Tofu Skin): Adds a soft or chewy texture.
Corn and Butter: Common in Hokkaido-style ramen, adding sweetness and richness.
Meat pieces – Beef, Pork, Seafood like shrimps and prawns, chicken

My favourite is always soupy chicken Udon with lots of Seaweed and Negi.

Okonomiyaki

Okonomiyaki, a Japanese pancake with a hint of American influence, is one of the must-try Japanese non veg dishes.

Made with eggs, flour, shredded cabbage, and usually pork belly, it’s mixed and cooked to create a delicious, savoury sensation. You can also find versions with seafood like oysters or octopus. I tried the seafood version, and it was delicious!

The best place to enjoy Okonomiyaki is in Hiroshima, where it originated.

I loved its unique blend of textures—crispy on the outside, soft and comforting inside.

The Hot Okonomiyaki is just what I needed on my first day in Hiroshima when it snowed that year!

Menchi Katsu ( Ground Meat Cutlet)

Menchi Katsu is a Japanese meat cutlet made from ground beef, pork, and sometimes chicken. It’s breaded and deep-fried until crispy.

You can find Menchi Katsu all over Japan, but I recommend trying it at the Yoshinoya food chain in any city – Cheap and best

set meal with rice, miso soup, pickles, tofu, and menchi katsu, arranged on a wooden tray.

This tasty comfort food is usually served with cabbage, rice, or a bit of tangy sauce. It’s perfect when you’re craving something hearty, delicious, and inexpensive—I personally prefer and always go for Chicken Katsu.

Menchi Katsu is usually made in small, family-run restaurants or little food joints where the working crowd stops by for a quick lunch. It’s super popular among locals in Japan, making it one of the favourite comfort foods for a tasty midday bite!

Famous Japanese Egg Dish to Try

Tamagoyaki

Tamagoyaki is a delicious Japanese egg dish that’s slightly sweet with a soft, custardy texture. It even looks a bit like a fluffy cheese cube!

It’s made by carefully spreading beaten eggs on a hot pan, then frequently flipping and rolling them layer by layer until it becomes a thick, fluffy omelette. Watching chefs make Tamagoyaki is truly hypnotic and satisfying.

As one of the most common foods in daily Japanese life, you can find great Tamagoyaki all over Japan.

A slice of tamagoyaki, a Japanese rolled omelet, placed on a black sushi counter — Tamagoyaki- Doesn’t it look like a cheese bloc?

Omu Rice

If you’re after a Japanese dish that’s packed with multiple flavours and leaves your taste buds tingling, try Omu Rice. Omurice, or omelette rice, is a fun fusion of Japanese comfort food with a Western twist.

Omurice is one of the few Japanese dishes without fish!

Instead, it’s made with fried rice, veggies, and your choice of chicken, pork, or beef, topped with either a rich beef sauce or soy sauce.

The fluffy omelette on top is slathered with ketchup—yep, ketchup is the star here!

Best place to try Omu Rice in Japan is Kyoto.Head to the famous Kichi Kichi Omurice—great taste, awesome show, and a chef who’s full of life!

A chef in a red hat and apron plating a golden omelet over fried rice at a restaurant — Chef Motokichi Yukimura at Kichi Kichi Omu rice

If you don’t want meat, you can place the order prior and make the rice with eggs and vegetables without meat like Sahana did.

While Japanese cuisine often highlights the natural flavours of each ingredient, Omu Rice is different. It’s got a mix of elements, with ketchup bringing it all together. It might not be a daily staple for locals, but tourists love it!

Tamago Sando (Egg Sandwiches)

The Japanese Egg Sandwich (Tamago Sando) is a super fluffy and creamy sandwich made with soft white bread and a filling of mashed boiled eggs mixed with mayonnaise.

It’s simple but incredibly tasty, and you can find it in convenience stores across Japan. It was almost my everyday breakfast choice from 7/11 during my three and a half week trip!

What makes the Japanese Egg Sandwich special is its ultra-soft, pillowy white bread and the creamy, rich egg filling made with Japanese mayonnaise, which is a bit tangier and sweeter than regular mayo.

It’s often served in a bento box (a train lunch box), as part of a traditional Japanese breakfast, or even on top of sushi.

I loved its light, airy texture and the delicate balance of sweet and savoury flavours.

Collage of meat and seafood dishes including ramen with pork, grilled fish, and Japanese sides, with text that says Japan Meat Food You Can't Miss — Pin it for Later

Best Affordable Restaurants for Non-Veg Food across Japan

Tokyo

Kyushu Jangara Ramen: Known for its rich tonkotsu broth; I loved the creamy, melt-in-the-mouth chicken slices. (Check various branches across Tokyo)

Izo Sushi: A hidden gem for fresh sushi at Toyosu, I had Sushi breakfast here and love dit. Even Jeff Bezos and Tom Holland have had Sushi here! (Get Directions)

Rokurinsha in Tokyo Ramen Street: The best tsukemen (dipping noodles) ever! (Get Directions)

Nogota Yakitori Restaurant, Omoide Yokocho : Delicious grilled skewers; the smoky aroma, friendly owner and lively vibe at Memory Lane (Get Directions)

Creo-ru : Famous for its takoyaki and okonomiyaki; a must-try for street food lovers in Tokyo and Osaka. Hosts are friendly and ambiance is super cool (Check for branches in Tokyo)

A man sitting outside a brightly lit takoyaki and okonomiyaki restaurant in Osaka, Japan, with neon signs and paper lantern — After Takoyaki meals at Tokyo Creo Ru

Kyoto

Kichi Kichi Omu Rice: Famous for fluffy omu rice; Chef’s showmanship and my chicken Omurice were incredible – You need to book your slots in prior. (Get Directions)

Kyoto Ramen Koji: A ramen lover’s paradise with diverse regional flavours. (Get Directions)

Osaka

Creo-Ru Takoyaki & Okonomiyaki Dotonbori: Delicious takoyaki and okonomiyaki in Dotonbori; my favourite street food stop.(Get Directions)

Kani Doraku Dotonbori: The ultimate crab and sushi experience! (Get Directions)

hand holding a small box of assorted sushi pieces in front of a giant red crab sign at a seafood restaurant — Kani Doraku Dotonbori in Osaka

Hiroshima

Nagataya: The best Hiroshima-style okonomiyaki I’ve ever had; loved the noodle-crisp base with seafood. (Get Directions)

Nagoya

Ebidote Shokudo: Perfect for Ebi furai I devoured every bite of that crispy, flavourful shrimp. (Get Directions)

Nagano:

Hanamaru Udon Midori: Simple yet comforting udon; the thick, chewy noodles were just what I needed. (Get Directions)

Japanese Food Overview

What kind of food do Japanese eat?

Japanese people eat mainly meat-based dishes with seafood, beef and pork mainly and add lots of veggies to it. Their traditional diet, “Washoku,” is all about whole foods, lots of seafood, and a bit of rice.

bowl of steamed white rice sprinkled with sesame seeds, with a side of miso soup in a dark setting — PC : Unsplash

To us, Washoku means simple, small, beautifully presented, and healthy meals made with fresh, seasonal ingredients—almost no processed stuff at all!

Japanese dishes really focus on natural flavours instead of masking them with sauces or seasonings. So, if you order Soba with sea kelp, the sea kelp is the star of the show!

Most Japanese food is pretty healthy, thanks to a diet heavily influenced by religion. Even the veggies many of us avoid, like broccoli and seaweed, are super common in Japan!

What is the main food of Japan?

The main food of Japan include rice and meat, regardless of the time. There’s usually no curry with the rice—just fish, seaweed, or boiled veggies with a splash of soy sauce.

Their meat preferences go like this: fish, beef, pork, other seafood, and chicken.

Typical Japanese Breakfast and Meals

Japanese people usually have three meals a day. Lamb is pretty rare. Tamagoyaki, a delicious egg dish, is a popular breakfast choice.

Lunch is often meat with noodles or rice, and don’t be surprised to see a raw egg on the side. And for sweets, red beans (Azuki beans) based food stalls pop up everywhere!

What do Japanese drink with meals?

When it comes to drinks, Japanese restaurants often serve hot green tea, also known as Matcha, and it’s usually unlimited. It has a taste similar to rice water—the kind left after soaking or cooking rice. You’ll often find it in a kettle, so you can pour it yourself.

If you’re in the mood for something stronger, don’t hesitate to ask for a beer at lunch—just avoid doing this at temples.

Even better, try their Sake (rice wine). It pairs wonderfully with meals, gives you a nice buzz without making you feel heavy, and won’t leave you hungover

Interesting facts about Japan’s food

Meat in Japan is a New Trend: Meat-eating is new in Japan, influenced by Western culture since 1872, breaking away from Buddhist restrictions.

Vegetable Abundance but Hard to Find Vegetarian Dishes: There are lots of veggies, but vegetarian dishes are still tough to find.

Realistic Fake Food Displays: Food stalls have super-realistic fake food displays that make you hungry!

Two models of bowls of soba noodles and meat with egg, displayed with their prices in a Japanese restaurant window — Fake Food for display! Looks so realistic

Minimal Use of Oil and Spices: Japanese dishes use little oil, chilli, or garlic. Small portions are surprisingly filling!

Beautifully Wrapped Sweets: The Japanese love sweets with beautiful packaging—it’s a big business!

Regional Food Differences: “Food varies by region—Tokyo sushi tastes different from Osaka’s.

Unique Fishing Techniques: Japan has many patents for keeping fish fresh, like techniques to keep them alive but immobile.

Seafood Markets Are Not for the Faint-Hearted: Seafood markets show giant octopuses and slimy creatures, and cutting tuna at Toyosu is intense!

Red octopus tentacles on display at a fish market, with workers and hanging dried fish in the background — At Kanazawa Market – Aren’t they scary

What is proper dining etiquette in Japan?

Use Wet Towels Correctly: Use wet towels at restaurants to clean your hands only—I once wiped my camera, and the chef looked puzzled!

Say “Itadakimasu”: When receiving food, say “Itadakimasu,” meaning “I receive the food with gratitude.” It’s polite and appreciated!

Remove Shoes on Tatami Mats: Take off your shoes at food joints with Tatami mat flooring.

Ask when confused : These rules are easy to follow, and if you’re unsure, just ask—locals are happy to help with a smile!

An elderly woman setting a large wooden table with a variety of traditional Japanese dishes, including grilled fish, vegetables, and soup — PC : Unsplash

Don’t Pour Your Own Drink: When dining with others, pour drinks for each other rather than for yourself.

Say “Gochisousama” After Eating: At the end of the meal, say “Gochisousama” to show appreciation for the food.

Lift Smaller Bowls: When eating from smaller bowls, pick them up and bring them close to your mouth.

Express Gratitude if Full: If you can’t finish, let the staff know you enjoyed it by saying “Oishi,” meaning “Delicious.”

Use Soy Sauce Sparingly: Only use a small amount of soy sauce, and don’t pour it directly on the rice.

How do you use chopsticks correctly?

Chopsticks Are Everywhere: The Japanese use chopsticks for rice, meat, noodles, salad—pretty much everything. Many traditional and street food joints may not offer forks and spoons. I mastered chopsticks quickly, while Sahana struggled for all 24 days. Learn before you go along with other etiquettes you must follow in Japan.
Avoid Vertical Chopsticks: Never stick chopsticks upright in rice; it resembles a funeral ritual.
Mind Your Chopstick Manners: Don’t hold chopsticks like a sword or cross them. Hold them like a pen and avoid resting them across the bowl.
Move Bowls with Your Hands: Don’t use chopsticks to drag bowls or plates; always use your hands to move them.

man eating a bowl of noodle soup with tempura in a small, cozy Japanese restaurant — I learn Chopsticks using super quick

Sushi eating etiquettes

Use Hands or Chopsticks: It’s okay to eat nigiri sushi (fish on rice) with your hands, but sashimi (just fish) should be eaten with chopsticks.
Dip Fish Side in Soy Sauce: When using soy sauce, dip the fish side, not the rice side, to avoid the rice soaking up too much sauce.
Avoid Drowning in Soy Sauce: Use a small amount of soy sauce—just enough to enhance the flavour without overpowering it.
Eat Sushi in One Bite: Sushi is meant to be eaten in one bite to enjoy all the flavours together.
Ginger Between Bites: Use pickled ginger as a palate cleanser between different types of sushi, not as a topping.

Types of Food Joints in Japan

Boosuseki: Booth seating, common in casual dining places.
Recessed Floor Seating (Horigotatsu): Traditional seating with low tables on Tatami mats, often with cushions. Found in temple food joints and some modern eateries.
Yatai: Movable food stalls with a few stools for seating.
Hibachi: Seating in front of an iron griddle, or tables with built-in griddles.
Izakaya: Lively Japanese pubs filled with laughter, smoke from charcoal grills, and plenty of grilled and finger food.
Shokudo: Small, family-run restaurants offering authentic Japanese food. These are the most affordable and loved by locals.
Kissaten or Coffee Shops: Places serving Western-style drinks and snacks like lattes and donuts. Starbucks reigns supreme here, with Japan being its first international location.
Kauntaseki: Counter seating in front of the chef allows you to chat and learn about Japanese cuisine—our favourite spot!