Combien coûte un cours de cuisine au Japon ?

Comptez 3 000 à 10 000 yens par personne pour un cours de 2 à 3 heures. Les ateliers de sushis ou de ramen à Tokyo coûtent 5 000-8 000 yens ; les cours de cuisine de rue (izakaya) à Osaka, 4 000-6 000 yens ; les cours de wagashi (pâtisserie) à Kyoto, 3 000-5 000 yens. Les cours en anglais sont plus chers (8 000-12 000 yens) mais plus accessibles aux débutants. Réservez 1 à 2 semaines à l'avance, surtout en haute saison. Certains cours incluent la visite d'un marché (Nishiki à Kyoto, Kuromon à Osaka).

Quels sont les plats incontournables à goûter lors d'un premier voyage au Japon ?

Cinq plats sont accessibles à tous : les sushis (comptez 1 500-4 000 yens pour un repas correct) ; les ramens (800-1 200 yens le bol) ; les tempuras (1 000-2 000 yens) ; les okonomiyaki (800-1 500 yens) ; et les bentos de konbini (500-800 yens). Pour une découverte plus large, ajoutez les yakitoris (100-200 yens la brochette), les takoyakis (300-500 yens la barquette) et les onigiris (150-250 yens l'unité). Un repas complet au restaurant coûte en moyenne 1 500-3 000 yens par personne. Les konbini permettent de manger pour 500-800 yens.

Que boivent les Japonais au quotidien ?

Les boissons les plus consommées sont le thé vert (ryokucha, 100-300 yens la bouteille), le thé mugi (orge, 100-150 yens), l'eau minérale (100-150 yens) et le café en canette (120-180 yens). L'alcool est également très présent : saké (500-1 500 yens le verre au restaurant), bière (500-800 yens la pinte), shochu (400-800 yens le verre), whisky (600-1 200 yens le verre). Les distributeurs automatiques proposent plus de 200 références, dont des boissons chaudes en hiver. Le konbini reste le meilleur rapport qualité-prix.

Peut-on manger végétarien ou végan au Japon ?

Oui, mais avec quelques précautions. Le shojin ryori (cuisine bouddhiste végétarienne) est une excellente option : comptez 3 000-8 000 yens par personne dans les temples de Kyoto (Koyasan, Daitokuji). À Tokyo, les restaurants véganes se multiplient (1 500-3 000 yens le plat). Évitez les ramens (bouillon souvent à base de porc ou de poisson) et vérifiez la présence de dashi (bouillon de poisson) dans les soupes et les plats. Les konbini proposent des onigiris au konbu (algue) et des salades végétariennes à 300-600 yens.

Quels souvenirs culinaires rapporter du Japon ?

Cinq souvenirs faciles à transporter : le miso en poudre (300-800 yens les 200 g), le thé vert en vrac (500-1 500 yens les 100 g), le wasabi en tube (300-600 yens), les wagashi à longue conservation (1 000-2 500 yens la boîte) et le saké (1 500-5 000 yens la bouteille, à vérifier avec les règles douanières). Évitez les produits frais (interdits à l'importation) et privilégiez les boutiques d'artisans plutôt que les aéroports. Le konbini propose des kits à petit prix (500-1 000 yens) pour découvrir la cuisine japonaise à la maison.

Learn more about Japanese cuisine and drinks

Japanese cuisine is not limited to sushi and ramens. Behind the konbini, izakaya and restaurant fronts hides a world of flavours, rituals and know-how. This guide brings together nearly 40 articles to understand what Japanese eat and drink every day — from fermented chinmi to seasonal wagashi, koji, sake, whisky and cooking classes.

Japanese dishes and specialities

Japanese cuisine is first discovered by its iconic dishes, regional specialities and fermented ingredients. Here are 18 essentials to understand what Japanese eat.

Main dishes

Japanese cuisine: specialties, drinks and ingredients

Unmissable dishes in Japan

Soba, ramen, udon: what differences?

Sushi: all you need to know

Kaitenzushi: turning sushi

Japanese nabe: Japanese fondue

The Japanese curry

Ankimo: Japanese sea foie gras

Regional specialities

Ishikawa Regional Cuisine: Japanese Sea Flavors

Kyoto Kitchen

The kaiseki: the gourmet Japanese meal

The Omakase: Let the Chief guide you

The culinary specialties of matsuris

Ingredients and ferments

The chinmi: Japanese fermented specialities

Kinako: Japanese soy flour

Shiso: Japanese Peril

Sugar and wagashi

The Okuizome: the ritual of the first meal

Beverages and fermentation

Japan is a civilization of fermentation. From sake to whiskey, green tea and anti-wood chop remedies, here are 12 items to understand what’s behind Japanese drinks.

Alcohols and sake

Japanese sake (nihonshu)

Shochu and sake: Japanese spirits

Shochu, awamori, mirin: Japanese spirits

Shochu mimai: the art of drinking shochu

Koji: the key ingredient in Japanese alcoholic beverages

Kurozake: Kagoshima’s Black Alcohol

Japanese whisky

The Sapporo Beer Museum

Teas and coffees

Japanese green tea

Wakoucha: Japanese black tea

The Kissaten : Japanese retro coffees

Wood ware and remedies

Japanese remedies against hangover

Culinary places and experiences

Japanese cuisine is also found in restaurants, izakaya, konbini and cooking classes. Here are 10 experiences accessible to all travelers.

Restaurants and places

Where to eat in Japan: from the restaurant to the konbini

The izakaya: the Japanese bar and restaurant

Family restaurants in Japan

The Konbini: a culinary guide for Japanese chefs

ATMs in Japan

Tabelog: the app to find the best restaurants

Tabehodai and nomihodai: eating and drinking at will

Specific schemes

Vegetarian or vegan eating in Japan

Travelling to Japan as a Muslim

Culinary experiences

Take cooking classes in Japan

Japanese cuisine: recipes and techniques

From chinmi to konbini, from sakes to wagashi, Japanese cuisine is discovered in small touches: a street dish, a kaiseki, a cooking class, an izakaya evening. This guide is just an entry: each article opens a more precise track, to explore according to your desires and appetite.

Need advice on your trip to Japan?

Custom itinerary, reservations, cooking classes: our team will accompany you.

Discover our travel planning service

” A valuable accompaniment for our first trip to Japan: itinerary, reservations, off the beaten track addresses. »

See Google reviews

Frequently asked questions about Japanese cuisine and drinks

How much does a cooking class in Japan cost?

Count 3,000 to 10,000 yen per person for a 2 to 3 hour course. Tokyo sushi or ramen workshops cost 5,000-8,000 yen; Street cooking classes (izakaya) in Osaka, 4,000-6,000 yen; Wagashi (pastry) courses in Kyoto, 3,000-5,000 yen. English courses are more expensive (8,000-12 000 yen) but more accessible to beginners. Book 1-2 weeks in advance, especially in high season. Some courses include visiting a market (Nishiki in Kyoto, Kuromon in Osaka).

What are the essential dishes to taste on a first trip to Japan?

Five dishes are accessible to all: sushi (count 1 500-4,000 yen for a correct meal); ramens (800-1 200 yen the bowl); tempuras (1 000-2 000 yen); okonomiyaki (800-1,500 yen); and konbini bentos (500-800 yen). For a wider discovery, add yakitoris (100-200 yen skewer), takyoakis (300-500 yen tray) and onigiris (150-250 yen unit). A full meal at the restaurant costs an average of 1,500-3,000 yen per person. The konbini allow to eat for 500-800 yen.

What do the Japanese drink every day?

The most consumed drinks are green tea (ryokucha, 100-300 yen a bottle), mugi tea (barley, 100-150 yen), mineral water (100-150 yen) and canned coffee (120-180 yen). Alcohol is also very present: saké (500-1,500 yen the glass in the restaurant), beer (500-800 yen the pint), shochu (400-800 yen the glass), whisky (600-1 200 yen the glass). ATMs offer over 200 references, including hot drinks in winter. The konbini remains the best value for money.

Can we eat vegetarian or vegan in Japan?

Yes, but with some caution. Theshojin ryori(Vegetable Buddhist cuisine) is an excellent option: count 3,000-8,000 yen per person in Kyoto temples (Koyasan, Daitokuji). In Tokyo, vegan restaurants multiply (1,500-3,000 yen a dish). Avoid ramens (often pork or fish) and check for presence ofdashi(fish broth) in soups and dishes. Konbini offer onigiris with konbu (algae) and vegetarian salads at 300-600 yen.

What culinary memories bring back from Japan?

Five easy-to-carry souvenirs: miso powder (300-800 yen per 200 g), bulk green tea (500-1,500 yen per 100 g), tube wasabi (300-600 yen), long-storage wagashi (1,000-2,500 yen per box) and sake (1,500-5,000 yen per bottle), to be checked with customs rules. Avoid fresh products (import bans) and prefer craft shops rather than airports. The Konbini offers low-cost kits (500-1,000 yen) to discover Japanese cuisine at home.