Forget about ramen and sushi (for now) and take your Japan experience to the next level with these 5 mouthwatering Japanese dishes!
1. Sukiyaki (Beef Hot Pot)
Sukiyaki is, in my opinion, the most underrated Japanese dish of all time. Unlike Chinese hotpot, it’s made with a unique sweet soy broth that produces a rich “umami” flavor, that is, the fifth taste sense, which increases saliva for a mouthwatering sensation! If that’s not enough, this broth acts as a cooking pot for succulent pieces of wagyu beef strips, which are swirled around to absorb all the flavor and juices. This fine work of art is then dipped into a delicious condiment of runny egg yolk for the perfect finish. My mouth waters even as I write about Sukiyaki, for it easily left the most lasting impression.
2. Gyukatsu (Fried Beef Cutlet)
Gyukatsu is perhaps my second-favorite Japanese beef dish, for it offers the unique combination of medium-rare wagyu cutlets with a crunchy lightly fried coating. Restaurants such as Katsugyu can be found all over Japan where they specialize in this incredible dish, offering amazing set menus and a vast array of condiments. My personal favorites are the whipped egg yolk dipping sauce (much like the Sukiyaki one) and the thicker, more potent curry dipping sauce! This dish is often enjoyed as a stand-alone plate with sides of salad, or a top a bed of steamed rice like a katsudon.
3. Gyutan (Ox-Tongue)
Gyutan, not to be confused with gyukatsu, is quite literally the tongue of an ox that is grilled and seared on the surface, much like a well-done steak. However, it offers a unique texture that is quite tender and extremely juicy! A staple dish of Japan’s Sendai prefecture, it’s best enjoyed on its own or with a touch of wasabi as preferred. While gyutan is most popular in Sendai, you can find stores all over Japan that sell this delicacy, the most popular being Rikyu Gyutan, as depicted in the photo above.
4. Unagi (Grilled Eel)
Moving away from beef (sorry for the obsession), an absolute must-try dish is Unagi, otherwise known as grilled eel. A crispy seared exterior with a soft, tender interior, it’s one of the most iconic seafood dishes of Japan. I would recommend this succulent dish even to those who aren’t fans of seafood because of its minimal “fishy” taste. Personally, I’d describe the taste as something akin to chicken with a softer texture that’s been marinated by the ocean’s salty water. Topped off with a teriyaki sauce marinade, it has an iconic flavor you won’t forget! Unagi restaurants can be found all over Japan, from cheap restaurants like Sukiya to more upper-end establishments like Kyogoku Kaneyo.
5. Yakitori (Grilled Chicken Skewers)
Last but not least is an actual chicken dish called Yakitori, loosely translated to grilled chicken skewers. A concept that is not uncommon in many cuisines around the world, what makes yakitori unique is its cuts of chicken and the marinade and spices used to flavor them. From delicious teriyaki chicken thighs to more niche options like chicken skin and chicken gristle, these skewers are an absolute favorite among the Japanese and are often associated with izakaya culture. My favorite yakitori chains include Torikizoku and Akiyoshi Yakitori.
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