When it comes to Japanese dining etiquette, a few simple rules can turn your meal into a memorable adventure in Tokyo. You’ll avoid awkward moments, show respect to your hosts, and maybe even make new friends at the table. In this ultimate guide you’ll learn key customs from removing your shoes to slurping noodles—so you can focus on the amazing flavors instead of worrying about faux pas.
Prepare at the entrance
Remove your shoes
In many traditional spots you’ll step into a genkan (entrance area) where shoes stay behind. This practice dates back 2,000 years to Heian-period homes (Provide Cars). Tatami mats are sensitive to dirt, so slipping into slippers or going sock-only keeps things clean. Remember to face the door when sitting to tie or untie laces—that’s polite and practical.
Choose your seat
Seating isn’t random in Japan. The kamiza (seat of honor) sits farthest from the entrance, while the host or junior guests sit closest to the door, the shimoza (Kokoro Cares). If you’re invited, wait to be shown your spot. In casual izakayas or conveyor-belt sushi bars you can usually pick any free seat, but in kaiseki or ryokan dinners, follow your host’s lead.
Handle utensils properly
Use chopsticks correctly
Chopsticks (hashi) are the main tool for most Japanese dishes. Here’s how to avoid the biggest mistakes:
- Hold them about one third from the top, like pencils.
- Keep tips aligned so picking up small items is easier.
- Rest them horizontally on a hashioki (chopstick rest) when not in use (Sylvia Wakana).
Avoid these major taboos from Interac Network’s chopstick etiquette guide (Interac Network):
- Don’t stick chopsticks upright in rice (it resembles funeral rites).
- Never pass food directly between chopsticks (this recalls bone-passing at funerals).
- Don’t point with chopsticks or wave them above dishes.
- Don’t spear food like drumsticks—use chopsticks gently.
Use spoons and forks appropriately
Spoons may pop up with dishes like donburi (rice bowls) or Japanese-style curry (Japan Guide). Forks and knives are reserved for Western-style meals such as yoshoku (Japanese riff on Western dishes). If you’re handed cutlery unexpectedly, feel free to use it, but try chopsticks first—they’re half the fun.
Start and end politely
Say itadakimasu before meals
Just before the first bite, put your hands together and say “itadakimasu,” literally “I gratefully receive” (Japan-Guide). It’s a nod to everyone who helped bring the food to your table, from farmers to chefs. It’s polite, heartfelt, and a surefire way to bond with fellow diners. (Want more useful phrases? Check out japanese phrases for travelers.)
Express gratitude after meals
When you’re done, bring your hands together again and say “gochisousama deshita,” meaning “thank you for the feast.” This small gesture closes the meal on a warm note. In casual spots you might simply nod and smile, but in upscale kaiseki or private dinners, the full phrase shows your appreciation.
Follow table layout
Arrange dishes in ichiju sansai
Many traditional meals follow the one-soup-three-dishes format known as ichiju sansai (Sylvia Wakana). You’ll see:
- A bowl of rice on the left
- A soup bowl on the right
- Three side dishes (vegetable, protein, pickles) in the center
This balanced setup offers a variety of flavors and textures, from warm miso soup to crisp tsukemono (pickled vegetables).
Place chopsticks and dishes
The general rule is rice on your left, soup on your right, chopsticks at the front with tips pointing left (Sylvia Wakana). If a hashioki is provided, use it. If not, place chopsticks neatly on the tablecloth or edge of the tray. Simple placement shows you’re paying attention to local table manners (see more in our japanese table manners guide).
Enjoy signature dishes
Slurp noodles for flavor
Ramen, soba, and udon practically beg you to slurp. That loud inhaling cools hot noodles, boosts aroma, and shows the chef you’re loving every bite (Japan Today). A SoraNews24 survey found 89% of respondents don’t mind the sound—so don’t hold back. Just avoid burping or loud munching elsewhere, those aren’t welcome.
Balance meals with tsukemono
Pickled vegetables add color, crunch, and digestive benefits. You’ll often get small servings of tsukemono in tiny dishes called mame-zara or ko-zara (Sylvia Wakana). Use your chopsticks to nibble between bites of rice or main dishes to refresh your palate.
Pay without tipping
Understand no tipping culture
In Japan the price is the price and service is part of the experience, not an extra cost. Leaving a tip can confuse staff and even be refused. If you want to show extra gratitude, present a small gift from your home country instead (Byfood). For a deeper dive into local money customs, see our tokyo tipping culture guide.
Use cash or card
Many restaurants prefer cash, though credit cards are increasingly accepted, especially in big chains. It’s wise to carry yen for small izakayas, ramen shops, and street stalls. Learn more about paying in Japan at japan cash or card payments.
Explore dining spots
Try conveyor belt sushi
Kaiten-zushi (conveyor belt sushi) offers fun, fast service at budget-friendly prices. Grab plates as they pass, then stack the plates to pay by color-coded pricing. It’s casual and a great way to sample different nigiri without committing to a whole platter.
Book an authentic ryokan meal
A stay in a ryokan often includes kaiseki dinner and traditional breakfast served in your room. These multi-course feasts showcase seasonal ingredients and artful presentation. Reserve a ryokan that bundles meals to get the full cultural dive (many travel sites recommend this tip).
Visit themed cafes and izakayas
Tokyo has everything from Pokémon cafés to ninja-style restaurants. These spots focus on entertainment as much as food. Read reviews before you go—they can be pricey and vary in quality, but they’re memorable once-in-a-lifetime experiences.
Avoid common dining mistakes
- Don’t mix soy sauce and wasabi on your plate in formal settings (Byfood).
- Never bring outside food into a restaurant or hide leftovers to-go (it’s generally discouraged).
- Avoid loud phone calls at the table—modesty and quiet conversation are valued (Jetstar).
- Don’t skip hand sanitizing if requested at the entrance (TDR Explorer).
- If you’re unsure about any rule, just ask your host or staff politely—they’ll appreciate the effort.
Key takeaways
- Respect the genkan by removing shoes, then wait to be seated.
- Master chopstick use and rest them neatly when not in use.
- Start with itadakimasu and finish with gochisousama deshita.
- Follow the ichiju sansai layout and slurp noodles with gusto.
- No tipping, carry cash, and gift small tokens instead.
- Try a range of dining styles, from kaiten-zushi to kaiseki.
Ready to dive into Tokyo’s culinary scene? Keep this guide handy, trust your instincts, and enjoy every bite. If you have a favorite Tokyo dining tip, drop it in the comments—we’d love to hear from you.
Frequently asked questions
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What should I do if I drop food?
Simply pick it up with your chopsticks and eat it or place it on the side of your plate. Dropping food isn’t a big deal if you handle it politely. -
Can I use my phone at the table?
It’s best to keep phones on silent and avoid loud calls. Quick photo snaps are usually fine, just ask permission if you’re with others. -
Is it rude to leave food on my plate?
Leaving small amounts is acceptable, but it’s polite to finish most of your meal. Waste is frowned upon—take only what you can eat. -
How do I handle soy sauce with sashimi?
Pour a little sauce into the small dish provided and dip the fish lightly. Don’t soak rice in soy sauce or mix wasabi directly into it in upscale restaurants. -
What if I don’t like chopsticks?
If spoons or forks are offered, you can use them. In most casual spots the staff won’t mind. Trying chopsticks is part of the experience, though—you might surprise yourself.
