Know before you go · Osaka, Kyoto, Nara, Kobe
Japan, explained.
The questions our guests ask most, answered by a team that lives here. When to come, how to eat, how to dodge the crowds, and what to do if something goes wrong.
Eat like a local
How eating out works here
Ticket machinesAt many ramen and udon shops you buy a ticket at the machine by the door, then hand it to the staff. Look for the English button.
Otoshi, the surprise starterAt an izakaya, a small dish arrives before you order. It is a seat charge, usually a few hundred yen, and it is normal.
No tippingTipping is not part of Japanese culture. Great service is the standard. Pay at the till by the door, not at the table.
Kushikatsu ruleOne dip in the shared sauce, never two. Use the free cabbage to scoop more.Try it in Shinsekai
Osaka on a plateTakoyaki and okonomiyaki are Osaka’s home cooking. Watch them made on the griddle in front of you.Namba and Shinsekai
Kyoto on a plateObanzai home cooking, tofu cuisine and kaiseki courses built around the season.Higashiyama and Nishiki
Vegetarian? Watch the dashiMany soups and sauces use dashi, a fish stock. Ask for dishes without it, or look for shojin ryori, Buddhist temple cuisine.Temple restaurants in Kyoto
Halal and allergiesHalal-certified restaurants are growing in Osaka and Kyoto. Carry an allergy card in Japanese: your guest portal has one you can show.
Cook at homeMost homes have a kitchen. Kuromon Market in Namba and Nishiki Market in Kyoto for the good stuff, supermarkets for the rest.Evening discount stickers on fresh food
Konbini like a proOnigiri, hot bento, coffee and even train tickets. Pull the numbered tabs on the rice ball wrapper in order.