Name	What is it?	Price zone	Eat in	Take out	More...
Hoka-Ben shop	Packed lunch. You take it away.	300-700 Yen/box	NG	OK
Gyudon restaurant	Beef bowl. In kyoto, 4 major gyudon chain stores are in fierce competition.	380 Yen /bowl	OK	OK
Ramen shop	Noodles originally from China and highly-developed in Japan.	500-800 Yen/bowl	NG	OK
Okonomi-Yaki restaurant	So-called Japanese Pizza. But completely different besides its round shape. In some okonomiyaki restaurants you can make it by yourself if you want.	500-800 Yen/plate	OK NG	OK
Tako-Yaki shop	It's Golf-ball sized light food and tako(octopus) in it. More popular in Kansai area.	300-600 Yen/plate	OK NG	OK
Chinese restaurant	Chinese food is very popular also in Japan. It's almost like our local food.	500-800 Yen/set meal	OK	OK NG
Curry restaurant	As you know the origin is India. But our curry is a bit different.	400-800 Yen/dish	OK	OK NG
Hamburger shop	There are much better hamburger shops than Mcdonald's	80-300 Yen	OK	OK
Yaki-tori restaurant/bar	Barbequed chicken on a skewer	100-100 Yen/piece	OK	NG
Izakaya	Japanese style pubs. A good variety of food and sake await you.	2,000 Yen/dinner	OK	NG
Supermarket	Most supermarkets sell Bentos (lunch boxes) and some kind of prepared meals	-	NG	OK
Department store	The basement floor of a department store is usually for food shops only	-	NG	OK
Convenience store	Onigiri (rice ball), Bento(lunch box), Bread etc ... Oden in Winter	-	NG	OK
Meat shop	Some meat shops sell Freshly-fried croquettes and pork cutlets.	50 yen -	NG	OK

Oh, it's too...

Natto - Oh, too sticky !

Natto is a traditional Japanese food made from fermented soybeans, popular especially at breakfast. A rich source of protein, natto and the soybean paste miso formed a vital source of nutrition in feudal Japan.
For some, natto can be an acquired taste due to its powerful smell, strong flavor, and sticky consistency. In Japan natto is most popular in the eastern regions including Kanto and Tohoku.

Nare-zushi- Oh, too smelly !

Narezushi is the very prototype of the present Japanese sushi.
River fish such as carp are mixed with rice and are kept under heavy weight without air.
It is lactic-fermented in months or years and turns sour. Also, it becomes smelly very strongly.
There are some kinds of narezushi in japan (Also, this type of sushi can be seen in China and Southeast Asia). Funazushi in Shiga pref. is the most famous narezushi.

Sushi History
http://homepage3.nifty.com/maryy/eng/sushi_history.htm

Horse Sashimi - Oh, too meaty !

Horse sashimi is raw horse meat dipped in soy sauce with ginger, garlic or sliced onion. sashimi of horse. Kumamoto Pref. is the most famous place for horse meat.
The taste is unexpectedly light for the normal basashi (Pink color). The mane part (white color) are fat and a delicacy
About meat sashimi, torisashi (Chicken sashimi) and Gyu-sashi (beef sashimi) are much more popular and you can try them at some izakayas or buy them in the meat shop.

Beef/pork Stomach - Oh, too unwasted !

If you like beef, please try Yakiniku.
Some yakiniku restaurants serve some unique parts of its stomach or something other than the main parts..
There are a lot of parts to eat with a cow. Actually, it seems nothing to throw away.
We call innards of cattle or pigs "horumon" or "motsu".
tsurami (face), harami (midriff), mino(rumen), hachinosu(reticulitis), senmai(3rd stomach), aka-sen(4th stomach), tecchan(large gut), himo(small intestine), kashira(temple), tail(tail), leba(liver), hatsu(heart), urute(cartilage of tube), mame(kidney) korikori(aorta), teppou(rectum), Shibire(spleen), Necktie (gullet), Basa(lung), and so on ...

Sea cucumber - Oh, too chewy !

Sea cucumber is called Namako in Japan. It is a kind of invertebrata living in the sea.
It looks grotesque but it tastes good and light. It is chewy, too. Normally it is eaten fresh with vinegar and soy sauce.
You can try it in some izakaya restaurants or you can buy the sliced one in the supermarket.

Yokan - Oh, too sweet !

Yokan is a thick jellied dessert made of red bean paste, agar, and sugar. It is usually sold in a block form, and eaten in slices. There are two main types: neri yokan and mizu yokan. "Mizu" means "water", and indicates that it is made with more water than usual. Mizuyokan is often chilled and eaten in summer.

Shiokara - Oh, too salty !

Shiokara is a food in Japanese cuisine made from various marine animals that consists of small pieces of the animal's meat in a brown viscous paste of the animal's heavily salted, fermented viscera. The raw viscera are mixed with about 10% salt, 30% malted rice, packed in a closed container, and fermented for up to a month. Shiokara is sold in glass or plastic containers. The flavor is quite strong and is considered something of an acquired taste even for the native Japanese palate. The taste of shiokara lingers in the mouth. One method of enjoying it is to consume the serving at one gulp and to follow it with a shot of straight whisky. Some bars in Japan specialize in shiokara.

Fresh Oyster - Oh, too risky !

Oyster, which is called kaki in Japanese, is a popular food especially in winter. Normally we eat oysters deep-fried (Kaki furai), as a ingredient of Pot dish (Nabe-mono) or as vinegared oysters.
As long as it is cooked, oysters are safe.
However, you had better avoid eating them fresh. Although it is very tasty, it is possible that you are infected with norovirus and you might suffer from terrible stomachache and acute nausea.

Kobe beef - Oh, too expensive !

Kobe beef is considered the most exclusive beef in the world.
Technically speaking, there's no such thing as Kobe beef, it is merely the shipping point for beef from elsewhere in Japan.
What is called "Kobe beef" comes from the ancient province of Tajima, now named Hyogo Prefecture, of which Kobe is the capital.
Real beef connoisseurs, however, still refer to it as Tajima beef. This beef comes from an ancient stock of cattle called "kuroge Wagyu" (black haired Japanese cattle).
Today they are raised on only 262 small farms, most of which pasture fewer than five cows, and the largest of which run only 10 to 15 animals.
Each animal is pampered like a spoiled child. Their diets are strictly controlled and during the final fattening process, cattle are fed hefty quantities of sake and beer mash.
Each animal gets a daily massage. The theory is that mellow, relaxed cows make good beef.
by Ask the meatman
http://www.askthemeatman.com/kobe_beef.htm
If you cannot afford it, please try Kobe croquette instead (100-200 yen). It is also good and much cheaper !

Wanko soba- Oh, too much !

Morioka's famous local dish is "wanko-soba," which is eaten in a very interesting way. As soon as you finish a bite-size portion of soba in a lacquered bowl, a server calls out and tosses the next portion into your empty bowl. Once you become full, you announced that you've finished by placing the lid back on the bowl. But remember, it isn't proper to do so when there are still noodles left in your bowl. This style of eating, unique to the region, was developed long ago in order to serve many customers at once.

Ike-zukuri - Oh, too cruel !

Ikezukuri is a method of preparing sashimi. It requires a living fish. The sashimi is cut directly from the fish. The fish is then laid upon your plate in the order that it is cut. The internal organs are also replaced. This method is somewhat more difficult than the "basic" method of cutting sashimi. Sometimes the fish is still alive or somewhat alive at the end of dinner. This practice is banned in Australia, as it is seen as cruelty to animals. Germany has banned Ikezukuri of shrimp only, as unlike fish shrimp can sense pain.