Japanese Restaurants: Your Beginner's Guide to Ordering, Paying, and Insider Tips

On my first day in Japan, craving a hot bowl of ramen for dinner, I boldly entered a restaurant. But I froze at the entrance for over five minutes. The moment I opened the door, I was greeted not by a staff member, but by a giant vending machine emitting an unfamiliar glow. My mind went completely blank in front of buttons packed with hiragana and kanji, without a single picture.

Sweat trickled down my back from the silent pressure of the locals lining up behind me. In the end, with an 'oh well, I don't know' attitude, I pressed the top-most and most expensive-looking button. Fortunately, the ramen was delicious, but the anxiety of 'what did I even order?' and the awkwardness of that moment were enough to diminish the joy of my trip.

In fact, this kind of bewilderment doesn't just happen in front of vending machines. When faced with a handwritten menu with no English translation or even pictures, when you have to frantically search your wallet because of a 'cash only (現金のみ)' sign, or when you're just trying to figure out whether to leave your finished dishes on the table or put them on a shelf, constantly glancing around. The excitement of travel often shrinks in these small but overwhelming moments.

This article was written for travelers who want to avoid such awkward situations. To help you easily cross the threshold of Japanese restaurants, which are similar to Korea but subtly different, I'll share realistic tips I've learned through trial and error: from kiosk ordering to payment methods only locals know, and etiquette in quiet restaurants. So, shall we start with the biggest hurdle, 'ordering'?

The menu is all Japanese? How do I even order?

That machine that frustrated me in the previous chapter is the first hurdle in ordering at Japanese restaurants: the 'kenbaiki' (券売機), or ticket vending machine. You'll often find them in ramen shops, donburi (rice bowl) shops, and curry shops, especially those with many solo diners and a need for quick turnover. It's a simple system: insert money first, then press the button for your desired menu item. But when you're faced with dense text and no pictures, it can feel utterly daunting.

The most reliable solution here is your smartphone's translation app with its camera function. Just point it at the screen, and it will translate in real-time, helping you avoid ordering miso ramen when you wanted tonkotsu ramen. If you can't use a translator or feel self-conscious about the people behind you, remember the 'top-left' rule. Most shops place their signature, most confident dish – their '看板メニュー' (kanban menu) – in that spot. It's the safest choice with the lowest chance of disappointment.

Hold on! The hidden challenge of kenbaiki: extra option buttons
What makes kenbaiki even harder are the small extra option buttons next to the main menu items. Knowing them in advance can help you order exactly what you like.
• 大盛り (Oomori): Large portion. Essential for those with a big appetite!
• 替玉 (Kaedama): Extra noodles. For when you have broth left but want more noodles (mostly in ramen shops).
• 味玉 (Ajitama): Flavored egg. A soft-boiled marinated egg that enhances the ramen's flavor.
• チャーシュー (Chashu): Extra sliced pork topping.
• トッピング (Toppingu): Various other toppings.

Of course, not all restaurants stick to these analog methods. Recently, tablet ordering systems are rapidly spreading, especially in izakayas, family restaurants, and conveyor belt sushi chains. This is a true godsend for travelers. Most support Korean, English, and Chinese, allowing you to leisurely browse menu photos and order without the stress of making a mistake. If you suddenly crave a draft beer (namabiru) in the middle of your meal, you can simply add it via the tablet without needing to call a staff member – it couldn't be more convenient. If it's your first time in Japan and you're worried about ordering, checking reviews on Google Maps for restaurants that mention tablet ordering can be a good strategy.

What if there's no kiosk or tablet, just a local restaurant? Now it's time to bravely face the staff directly. Once you're seated and have the menu, look it over carefully, then call a staff member. Instead of shouting "Excuse me!" loudly, it's common to gently raise your hand, make eye contact with the staff, and say "Sumimasen (すみません)". If you don't know what to choose, simply point to a picture on the menu and say "Kore, onegaishimasu (これ、お願いします)" (This, please), and everything will be fine. If you want to order like a local, ask "Osusume wa nan desu ka? (おすすめは何ですか)" which means 'What do you recommend?'. This increases your chances of discovering an unexpectedly delicious dish.

Now, you've conquered the biggest mountain: ordering. Soon, your food will be placed in front of you. But don't relax just yet. There are subtle rules, different from Korea, hidden in every step of eating, paying, and leaving the restaurant.

Nobody told me about these! The 'unspoken rules' of Japanese restaurants

Thanks to the tips in the previous chapter, successfully ordering isn't the end. From the moment you wait for your food until you leave the restaurant, Japanese dining culture, similar yet subtly different from Korea, is hidden everywhere. These small details, if known, can help you enjoy a much more comfortable meal without any awkwardness.

When you sit down, staff often bring a warm or cold wet towel, called an 'oshibori' (おしぼり). This is meant only for wiping your 'hands', not for your face or neck. Especially on a hot summer day, the temptation of a cool oshibori might be strong, but locals never use it that way, so it's best to resist. Water is usually self-service in many places. There might be a water pitcher on each table, or you can get it yourself from a water dispenser in a corner of the restaurant. If there's no water, politely ask the staff, “Omizu onegaishimasu (お水お願いします).”

Wait, what if I received food I didn't order?
Especially when you go to an izakaya (Japanese pub) in the evening, you might receive a small plate of food you didn't order. This is called 'otooshi' (お通し) or 'tsukidashi' (突き出し), which is a concept of a cover charge or appetizer. Usually, a fee of about 300-500 yen per person is included in the bill. This isn't a rip-off but a unique Japanese custom, so don't be flustered and just enjoy it naturally. While it's usually not possible to refuse, if you truly don't want it, you can try to mention that you don't need the otooshi when you sit down.

How do you pay after finishing your meal? Unlike in Korea, calling staff to your table to pay is rare, except in high-end restaurants. Most of the time, you take the bill (伝票, denpyo) from your table and go directly to the cashier near the entrance to pay. If you want to pay separately with your companions, go to the cashier and say “Betsubetsu ni onegaishimasu (別々にお願いします)” and they will split the bill. Also, remember that there is no tipping culture. Even if you were impressed by the service, giving a tip might confuse the staff, who might try to return it or consider it rude. So, it's polite to pay only the exact amount on the bill.

Finally, the issue of smoking. Since April 2020, Japan's 'Revised Health Promotion Act' has been in effect, generally prohibiting smoking in most indoor facilities, including restaurants. This means travelers can enjoy meals in a much more pleasant environment. However, some older private establishments and certain izakayas still allow smoking. If you're a non-smoker, it's a good habit to check for a 'No Smoking (禁煙)' sticker at the entrance, or conversely, if it says 'Smoking Allowed in All Seats (全席喫煙可)'. For more details, refer to the Japan National Tourism Organization (JNTO)'s guide on smoking in Japan.

When you finish your meal and leave, it's good to lightly say “Gochisousama deshita (ごちそうさまでした, Thank you for the meal).” Especially in small ramen or donburi shops with only counter seating, it's an unspoken etiquette to place your finished dishes on the counter. Such small actions can show you as a respectful and wonderful traveler who appreciates local culture.

Practical Tips for Travelers

Now that you've learned the invisible rules of Japanese restaurants, it's time to pack some smart 'tools' to help you order seamlessly in real-life situations. The most basic yet powerful tools are translation apps like Papago or Google Translate. In particular, the feature that translates menus in real-time just by pointing your camera at them is like magic, allowing you to confidently choose what you want even if you don't speak a word of Japanese. However, sometimes handwritten menus with flowing script or unique fonts might fail to be recognized, so don't blindly trust it 100%. In such cases, don't panic; it might be much faster and more accurate to ask if they have a photo menu (写真のメニュー、ありますか？) or directly ask the staff for recommendations (おすすめは何ですか？).

For finding good restaurants, using apps trusted by locals is usually the best approach. The most prominent ones are 'Tabelog' and 'Gurunavi'. The nature of these two apps is slightly different, so it's good to use them according to your purpose.

You should also consider your payment method in advance. While most chain restaurants and department store eateries in big cities accept card payments, Japan still has strong remnants of a 'cash society'. Especially what we call 'authentic local gems' – humble ramen shops in alleys, standing soba shops in front of stations, or old market diners – often only accept cash. This is due to the circumstances of small shops trying to save on card fees, so it's reassuring to always carry at least 5,000 yen per person in cash as an emergency fund during your trip.

Finally, don't forget the best communication tool that instantly overcomes language barriers: the food models displayed in front of restaurants, called 'shokuhin sample' (食品サンプル). You might wonder if they're truly helpful, but their intricacy is such that they perfectly replicate actual dishes. When the menu looks like a complete enigma, simply go to the display window, point to the model you like with your finger, and say “Kore, onegaishimasu (This, please)” and everything will be resolved. What if there are no models? Discreetly pointing to a dish a local at the next table is enjoying and saying “Sumimasen, are to onaji mono kudasai (Excuse me, please give me the same as that)” is also a very useful local survival skill, so remember it!