Understanding Japanese Dining Etiquette and Unspoken Norms: A Practical Guide for Visitors

What to Know Before Entering

The Importance of Reservations

Japanese restaurants maintain strict attitudes toward reservations. Popular establishments often make walk-in dining difficult, and advance reservations are recommended particularly for weekends and dinner hours.

Tolerance for lateness is narrow. Many restaurants will cancel reservations for arrivals more than 10-15 minutes late. If traffic or train delays are anticipated, contacting the restaurant in advance is essential. Given Japan's complex address system, departing with extra time is wise.

In recent years, no-show cancellations have become a social problem, leading some establishments to require credit card information or advance payment when booking. This is a protective measure for restaurants, not a hostile practice.

Advance Notice for Dietary Restrictions and Allergies

If you have food allergies or dietary restrictions, communicating them at the time of reservation is important. Many restaurants cannot accommodate same-day requests. Particularly at establishments serving course meals or kaiseki cuisine, ingredients are procured in advance, making last-minute changes difficult.

From Seating to Ordering

Using the Oshibori

Upon being seated, you'll immediately receive an oshibori (warm or cold wet towel). This is meant for wiping your hands—avoid using it on your face or neck. Folding it neatly after use is considered proper etiquette.

About Otoshi (Table Charge Appetizer)

At izakaya and bars, a small dish you didn't order may be served first. This is called "otoshi" or "tsukidashi"—essentially a form of table charge. It generally cannot be refused, and a few hundred yen will be added to your bill.

Some foreign tourists protest that they "didn't order this," but it's a long-standing Japanese custom, best understood as a combined cover charge and appetizer.

Ordering Etiquette

At many restaurants, ordering drinks first is expected. The expression "toriaezu beer" (beer for now) reflects this—order drinks first, then decide on food while reviewing the menu.

Even without Japanese language ability, pointing at photo menus or food samples to order is perfectly acceptable. Pointing at the menu while saying something like "kore o onegaishimasu" (this please) or simply gesturing is widely understood.

Manners During the Meal

"Itadakimasu" and "Gochisousama"

Saying "itadakimasu" before eating and "gochisousama deshita" after finishing is Japanese custom. These express gratitude to those who prepared the food and to nature for providing the ingredients—they carry no religious significance. Foreign visitors using these phrases often make a positive impression.

Chopstick Usage and Taboos

Several taboos exist around chopstick use. Sticking chopsticks upright in rice (tate-bashi) should be avoided as it resembles offerings at funerals. Passing food from chopsticks to chopsticks (hashi-watashi) is also taboo, as it resembles the bone-picking ceremony after cremation.

When chopstick rests are provided, place your chopsticks there between bites. Without a rest, folding the chopstick wrapper into a makeshift rest is common.

About Making Noise While Eating

Slurping noodles (ramen, soba, udon) is not considered problematic in Japan. In fact, slurping is said to enhance the aroma experience and cool the noodles. However, this applies only to noodles—eating other dishes noisily should be avoided.

The Importance of Finishing Your Food

Japan has the concept of "mottainai" (regret over waste), and leaving food is considered unfavorable. Leaving rice in particular may be seen as disrespectful to farmers. Order amounts you can finish, and if food remains, expressing apologetic sentiment is appropriate.

At all-you-can-eat (buffet-style) restaurants, additional charges may apply for leaving food—a measure to prevent food waste.

Payment and Departure

What "Last Order" Means

Japanese restaurants have a "last order" concept. Final order times are set 30 minutes to an hour before closing, after which additional orders cannot be placed. At izakaya particularly, different last order times may exist for food and drinks.

Reservation-based restaurants often have time limits—two-hour or 90-minute seatings to accommodate subsequent reservations. Time restrictions are generally explained in advance.

Payment Methods

At many Japanese restaurants, payment occurs at a register near the exit—paying at the table is not common. Take your bill to the register and pay there.

Cash remains predominant, though establishments accepting credit cards and electronic money are increasing. However, many small or traditional restaurants remain cash-only, so carrying cash is recommended.

Tipping Is Unnecessary—and Can Cause Confusion

Japan has no tipping custom. Service charges are considered included in prices, and offering additional tips may cause confusion. Leaving money on the table might result in staff chasing you down thinking it's forgotten property.

To express gratitude, saying "gochisousama deshita" upon departure is sufficient.

Additional Considerations

About Volume Levels

Japanese restaurants expect quiet conversation out of consideration for others. At upscale establishments and sushi counters particularly, loud conversation disturbs other guests. Izakaya are relatively more tolerant of liveliness, but shouting should still be avoided.

About Perfume

At sushi restaurants and kaiseki establishments serving cuisine with delicate aromas, strong perfume should be avoided. It may be viewed negatively for interfering with the food's scent.

About Takeout

Taking leftover food home ("doggy bags") is not common at Japanese restaurants. Many establishments decline for hygiene reasons. Ordering amounts you can finish is important.