Japanese menus can look intimidating with all the kanji, but here is the secret: most restaurants use the same 50-80 common words. Learn them once, and you can confidently order at 90% of restaurants in Japan — from ramen shops to upscale izakaya. This guide is organized by category so you can quickly find what you need.
How to Use This Guide
Save this page on your phone. When you sit down at a restaurant, open it and search for the Japanese characters you see on the menu. Each entry shows: Kanji → Reading (in romaji) → English meaning. You can also use Google Translate’s camera mode alongside this guide for instant translation.
Meat (肉 / Niku)
牛肉 Gyuniku = Beef. 豚肉 Butaniku = Pork. 鶏肉 Toriniku = Chicken. ラム Ramu = Lamb. 馬肉 Baniku = Horse meat (a delicacy in some regions).
和牛 Wagyu = Premium Japanese beef, graded A1-A5. A5 is the highest marbling grade — incredibly tender and rich. 黒毛和牛 Kuroge Wagyu = Japanese Black cattle, the most prized breed.
ホルモン Horumon = Offal/organ meats — very popular at yakiniku. Includes: タン Tan (tongue), ハラミ Harami (skirt steak/diaphragm), カルビ Karubi (short rib), ロース Rosu (loin).
Pork alert for dietary restrictions: Watch for 豚 (buta/ton) in dish names. 豚カツ Tonkatsu = pork cutlet. 豚骨 Tonkotsu = pork bone broth (different word, different dish!). 豚バラ Butabara = pork belly. チャーシュー Chaashuu = roasted pork slices (in ramen).
Seafood (魚介 / Gyokai)
Sushi and sashimi staples:
鮭 Sake/Shake = Salmon (#1 most popular sushi topping). マグロ Maguro = Tuna. 中トロ Chutoro = Medium-fatty tuna (premium). 大トロ Otoro = Fatty tuna belly (most expensive). エビ Ebi = Shrimp. 甘エビ Amaebi = Sweet shrimp (raw). イカ Ika = Squid. タコ Tako = Octopus. ホタテ Hotate = Scallop.
ウニ Uni = Sea urchin (creamy, rich, expensive). イクラ Ikura = Salmon roe. タイ Tai = Sea bream. サバ Saba = Mackerel. アジ Aji = Horse mackerel. カニ Kani = Crab. 牡蠣 Kaki = Oyster. アナゴ Anago = Saltwater eel. ウナギ Unagi = Freshwater eel.
Cooking Methods (調理法)
Understanding how food is prepared helps you choose dishes that match your preference:
焼き Yaki = Grilled (yakiniku, yakitori, teriyaki). 揚げ Age = Deep-fried (karaage, tempura, tonkatsu). 煮 Ni = Simmered in broth (nikujaga, oden). 生 Nama = Raw (sashimi). Also means “draft” for beer (生ビール nama biiru). 蒸し Mushi = Steamed. 炒め Itame = Stir-fried.
炭火焼 Sumibiyaki = Charcoal grilled (premium flavor). 鉄板焼 Teppanyaki = Iron griddle cooking (like Benihana). 天ぷら Tempura = Light batter deep-fry (seafood and vegetables). 唐揚げ Karaage = Japanese-style fried chicken (lighter coating than Western fried chicken).
Common Menu Sections
前菜 Zensai = Appetizers (formal restaurants). おつまみ Otsumami = Drinking snacks (izakaya — order these with beer). サラダ Sarada = Salad. 一品料理 Ippin ryouri = A la carte/side dishes. ご飯もの Gohan mono = Rice dishes. 麺類 Menrui = Noodles. 汁物 Shirumono = Soups. デザート Dezaato = Dessert. 〆 Shime = Final dish (usually rice or noodles to end an izakaya meal).
Special Menu Types
飲み放題 Nomihodai = All-you-can-drink. Usually 90-120 minutes for 1,500-2,500 yen. Includes beer, highball, sake, shochu, soft drinks. 食べ放題 Tabehodai = All-you-can-eat. Common at yakiniku and shabu-shabu. 90 minutes for 2,500-4,000 yen.
コース Kousu = Set course meal (multiple dishes, fixed price). Great value at izakaya: 3,000-5,000 yen for food + drink course. 定食 Teishoku = Lunch set: main dish + rice + miso soup + pickles. The best lunch deal in Japan at 700-1,200 yen. ランチ Ranchi = Lunch special (usually available 11:00-14:00 only).
Size, Quantity, and Price Words
Sizes: 小 Sho = Small. 中 Chu = Medium. 大 Dai = Large. 並 Nami = Regular (gyudon chains). 大盛り Omori = Large portion (often free or +100 yen at ramen shops). 特盛 Tokumori = Extra large. 替え玉 Kaedama = Extra noodles refill (ramen only, ~100-150 yen).
Price words: 税込 Zeikomi = Tax included (what you see is what you pay). 税抜 Zeinuki = Tax NOT included (add 10%). 時価 Jika = Market price (used for premium seafood — ask before ordering!). おすすめ Osusume = Recommended by chef — usually the best value and freshest items.
Flavor and Taste Words
辛い Karai = Spicy. 甘い Amai = Sweet. しょっぱい Shoppai = Salty. 酸っぱい Suppai = Sour. 苦い Nigai = Bitter. 濃厚 Noukou = Rich/thick (broth). あっさり Assari = Light/refreshing. こってり Kotteri = Heavy/rich.
At ramen shops you may be asked: 味の濃さ Aji no kosa = Flavor intensity (light/regular/strong). 麺の硬さ Men no katasa = Noodle firmness (soft/regular/firm). 油の量 Abura no ryou = Oil amount (less/regular/extra).
Allergy and Dietary Keywords
Japan’s 8 mandatory allergens: 卵 Tamago (Egg), 乳 Nyu (Dairy), 小麦 Komugi (Wheat), エビ Ebi (Shrimp), カニ Kani (Crab), 落花生 Rakkasei (Peanut), そば Soba (Buckwheat), くるみ Kurumi (Walnut).
Additional: 大豆 Daizu (Soy), ごま Goma (Sesame), ゼラチン Zerachin (Gelatin).
For a complete allergy guide, see our Food Allergies in Japan article.
Pro Tips for Reading Any Menu
1. Google Translate camera: Open the app → tap camera icon → point at Japanese text. Real-time translation appears on screen. Works about 80% accurately for printed menus. Download the Japanese language pack before your trip for offline use.
2. Plastic food displays (食品サンプル): Many restaurants have hyper-realistic food models in a glass case outside. Prices included. When in doubt, go outside, point at the display you want, and tell staff.
3. Photo menus: Ask Shashin tsuki no menu arimasu ka? (写真付きのメニューありますか？/ Menu with photos?). Or: Eigo no menu arimasu ka? (英語のメニューありますか？/ English menu?)
4. Osusume: When overwhelmed, just say Osusume wa nan desu ka? (おすすめは何ですか？/ What do you recommend?). Japanese chefs take pride in their recommendations, and this often leads to the best meal.
FAQ
Related Guides
How to Order at a Japanese Restaurant