The task of choosing where to eat out (gaishoku, がいしょく, 外食) in Japan can be a difficult one. Upon venturing out to a busy area in the evening in Japan, you will be met by a dazzling array of neon, endless signs for eateries, often from basement up to the seventh or eighth floor or above and stretching off into the distance in all directions, with menu-bearing touts (yobikomi, よびこみ, 呼び込み) intent on herding potential customers in the direction of their particular restaurant. How can you navigate through this to a meal that fits both your palate and your wallet?
Low-budget Eateries
For the frugal, there are three donburi (どんぶり, 丼) chains that you cannot fail to come across in Japan: Sukiya (すき家) , Matsuya (松屋, ), and Yoshinoya (吉野家). At these establishments, open 24 hours a day, you can buy a filling meal starting at just 250 or 290 yen, generally variants of bowls of rice covered with beef and vegetables (gyuudon, ぎゅうどん, 牛丼), although other options such as eel (unagi, うなぎ, 鰻) are also available. Selection of a dish and payment are often made via a machine, sometimes situated outside the restaurant to save space, so even foreigners with no spoken Japanese can order if they can read the text on the buttons, or try ‘pot luck’ and press a random button to select their meal.
Another option besides the donburi chains is yatai (やたい, 屋台), small food stalls with a few stools for customers. Ramen noodles are often the dish of choice at these places, and they are great in winter to warm you via both the food and being huddled around the stove/cauldron where the food is prepared. Alternatively, octopus balls (takoyaki, たこやき, たこ焼き) are a quick and tasty dish served at yatai that is particularly prevalent in Osaka.
Regular restaurants
A step up from the Japanese fast food options above is the izakaya (いざかや, 居酒屋). For an authentic Japanese eating experience, these are hard to beat. Often referred to as a Japanese pub, this translation really fails to do it justice. There are certainly similarities in the way that you will be greeted upon entering and leaving, the crowded seating arrangements that encourage interaction between tables and groups, and the ready flow of beer and other alcoholic beverages.

However, food takes a far more central stage in an izakaya than in a pub, and indeed, taking up a table just to drink without sampling the food is frowned upon. A visit to an izakaya can be challenge to one’s Japanese, as the menu is often written by hand on pieces of paper attached to the wall, which can make the kanji even more difficult to decipher than usual. However, as a meal at an izakaya usually involves many small dishes, if you are not sure of the meaning of an item on the menu then you can always order it and see without risking spoiling your meal. Other signs to look out for at particular izakaya are for tabehoudai (たべほうだい, 食べ放題) and nomihoudai (のみほうだい, 飲み放題). These refer to systems in which you eat or drink, respectively, as much as you like in a 60-, 90-, or 120-minute period for a set fee.
Besides the izakaya, there are a number of other middle-range restaurant options, at which, in contrast to the izakaya, the specific type of food available is reflected in the name of the category. Restaurants can specialize in food items such as yakitori (skewered chicken; やきとり, 焼き鳥), okinamiyaki (Japanese omelette/pancake; おこのみやき, お好み焼き), monja (pan-fried batter; もんじゃ), tempura (battered seafood or vegetables; てんぷら, 天ぷら), shabu shabu (Japanese hot-pot; しゃぶしゃぶ), and noodle dishes such as udon (うどん), soba (そば), ramen (らめん), and reimen (れいめん, 冷麺). Of course, sashimi (さしみ, 刺身) and sushi (すし, 寿司) are also always available. One particularly enjoyable option is the kaitensushi (rolling sushi; かいてんすし, 回転すし) , where the dishes pass by you on a conveyor belt, and the bill is determined by the number and colors of the various dishes that you are left with at the end of your meal (again not requiring too many Japanese language skills).
Foreign options
Despite the huge variety available within the category of Japanese food, you may sometimes hanker after something from outside the country. One budget option is Japanese curry, such as curry rice (kare-raisu, カレーライス), a hugely popular and somewhat watered down version of the traditional Indian dish. Alternatively, Korean food is a widely available option, which includes kimuchi (spicy Korean cabbage; キムチ), chijimi (Korean pancake; チジミ), and yakiniku restaurants (Korean barbecue; やきにく, 焼肉), at which you can grill food just like a barbecue at your own table. Such restaurants should be sought out in the Korean districts of the major cities, such as Shin-Okubo (しんおおくぼ, 新大久保) in Tokyo and Tsuruhashi (つるはし, 鶴橋) in Osaka, where the alleys around the station are clouded with the smoke of grilled beef. Any gourmet will really be spoilt for choice in terms of food in Japan.









