Soy Allergen Guide

Vinegared rice combined with various ingredients, especially seafood. Ranges from simple nigiri (fish on rice) to complex maki rolls. Edomae-style (Tokyo) remains the gold standard, while modern innovations include wagyu beef sushi and truffle-infused rolls trending in 2025.

Chinese-style wheat noodles served in meat or fish-based broth, often flavored with soy sauce or miso, topped with ingredients such as sliced pork, nori, and green onions. Regional varieties include Tokyo shoyu, Hokkaido miso, Kyushu tonkotsu, and Sapporo butter corn ramen. The world's first Michelin Green Star for ramen awarded in 2025.

Breaded and deep-fried pork cutlet served with shredded cabbage, rice, and tonkatsu sauce (sweet-savory blend of fruits, vegetables, and spices). The premium version uses kurobuta (Berkshire black pork) with exceptional marbling. Invented in Tokyo in 1899, tonkatsu represents Japan's Meiji-era Western cuisine adaptation.

Thick, chewy wheat flour noodles served hot in dashi-based broth or cold with dipping sauce (tsuyu). Regional variations abound: Sanuki udon (Kagawa) is firm and square-cut, Hakata udon (Fukuoka) is soft, Inaniwa udon (Akita) is thin and elegant. Toppings range from simple green onions to tempura shrimp, beef, or curry.

Thin noodles made from buckwheat flour with an earthy, nutty flavor. Served cold (zaru soba) with dipping sauce or hot in broth. High-quality soba is made fresh daily with precise water-to-flour ratios. Traditionally eaten on New Year's Eve (toshikoshi soba) for longevity. Nagano Prefecture's soba is legendary.

Japanese hot pot where paper-thin slices of premium beef or pork are swished in boiling kombu dashi for seconds, then dipped in ponzu (citrus soy) or sesame sauce. Accompanied by vegetables, tofu, and mushrooms. The name mimics the swishing sound. Kurobuta pork or A5 wagyu elevate the experience.