Japanese cuisine

Menus with Japanese options on SeEat. Tap a card to open the visual menu.

Japanese cuisine (washoku) is organized around seasonality, umami, and restraint: dashi stock made from kombu and bonito underlies most savory dishes, and rice, miso, and soy sauce are the constants. It runs from sushi and sashimi to noodle bowls (ramen, soba, udon), tempura, grilled skewers (yakitori), and multi-course kaiseki dining.

What to order

Nigiri sushi omakase — the chef’s selection, eaten soon after each piece is set down
Tonkotsu or shoyu ramen — pork-bone or soy-based broth with fresh noodles
Tempura moriawase — assorted seafood and vegetables in a light, crisp batter
Yakitori — charcoal-grilled chicken skewers, salted or glazed with tare
Unagi don — grilled eel lacquered with sweet soy over rice

48 menus

Frequently asked questions

What is the difference between sushi and sashimi?

Sushi is vinegared rice paired with toppings — raw fish is common but not required. Sashimi is sliced raw fish or seafood served alone, without rice.

Is Japanese food all raw fish?

No. Most of the cuisine is cooked: ramen, tempura, yakitori, sukiyaki, curry rice, and grilled fish are as central as sushi.

What should I order at a Japanese restaurant for the first time?

A set meal (teishoku) — main, rice, miso soup, and pickles — shows the kitchen’s range at a fair price. SeEat pictures each dish and flags raw items, so you know what arrives before you commit.