Ramen, a flavorful soup made with alkaline wheat noodles, a rich broth, and a seasoning sauce known as tare (plus toppings)—has quickly become one of the country’s most famous foods. Tokyo’s signature style is flavored with soy sauce (shoyu tare), but look around the city, and you’ll also find versions from pretty much every other part of the country. For a classic bowl, head to Kazuya (Kaduya), which has outposts in a few different neighborhoods and serves a version with a light, complex broth.

Sushi was once a street food in Edo (as Tokyo was called until 1868). It’s original format, Edomae-zushi (Edo-style sushi) consisted of vinegared rice topped with preserved seafood that had been caught in what is now Tokyo Bay. Later, the version we’re most familiar with—made with raw fish—became popular. Sushi’s city of origin is still one of the best places in the country to enjoy it. For a really upscale bite, try the two Michelin-starred Ginza Sushi Kanesaka.

Kakigori, shaved ice topped with bright fruit syrup, is a summer staple, often sold from stands at local festivals. In recent years, kakigori has become so popular that you can enjoy it year-round, and shops have started making premium versions with ice shavings so fine and fluffy they melt like gossamer, accompanied by toppings such as natural fruit syrups, condensed milk, matcha tea, and cheese. For a particularly delicious version, try the yuzu yogurt at Kanna.

The earthy buckwheat noodles known as soba are a staple almost everywhere you go in Japan. Served hot in a broth or cold with a dipping sauce, the noodles can be slurped on a train platform between connections or lingered over in a fine dining setting. For some of the best versions in town, try Soba Osame (which boasts a Michelin Bib Gourmand award), where Chef Osame kneads up 100 percent buckwheat noodles for a toothy, rich offering; or Dashin Soan, which serves a variety of flavorful options.

Tempura consists of the freshest possible vegetables and seasonal seafood dipped in a special batter and fried until the outside is shatteringly crisp. Common ingredients include eggplant, shrimp, kabocha squash, lotus root, and shiso leaves—but most anything can be battered and given the tempura treatment. You can sample a high-end version at the two Michelin-starred Tempura Kondo, or enjoy a classic presentation at local favorite Tenshige, a cheap and cheerful joint established in 1965.

Anmitsum consists of a jewel-like assortment of chilled agar cubes, sweet red bean paste (the “an” of anmitsu), and bits of fruit, all served with a molasses-like syrup (the “mitsu”) to pour over the top. Newer variations also include a variety of other treats, ranging from ice cream and whipped cream to mochi. For a bowl in an atmospheric setting, head to the Takemura teahouse; or, for a version made with matcha ice cream, visit Amamidokoro Hatsune, which was first established in 1837.

Okonomiyaki has been likened to an omelet, a savory pancake, or a Japanese pizza—among other things. Originally from Osaka, it is made with a flour-based batter mixed with cabbage, eggs, and grated yam, cooked on an open griddle, and covered with a variety of toppings. For a classic version, head to Okonomiyaki Kiji (originally from Osaka). Alternatively, to try Tokyo’s local, thinner version, called monjayaki, head to Tsukishima Monja Street.

Nabemono, or hot pot dishes, are popular in Japan. These include sukiyaki (thinly sliced beef and vegetables cooked in a soy sauce broth), chanko nabe (a thick stew), and the classic shabu shabu. This dish’s name is an onomatopoeia meaning “swish swish,” and it consists of thinly sliced pieces of meat, tofu, and vegetables that you cook yourself by dipping in a simmering clay pot set on the table. For a meal boasting high-end wagyu beef and beautiful presentation, head to Rokkasen.

Shojin ryori is not just a dish but an entire style of vegetarian cuisine, traditionally eaten by Buddhist monks in training. The ingredients are seasonal and uber local—sometimes even farmed or foraged nearby—and the presentation is minimalist and elegant. You can try this dish at restaurants like Kashiwa Tei, or by visiting a restaurant at a local temple. At Yakuoin Temple on Mt. Takao, for instance, you can combine a day of mindfulness (and hiking) with an ascetic but delicious lunch.