The Charm of Japan’s Western-Style Cuisine

In recent years, more travelers to Tokyo have been discovering a different side of Japanese cuisine — not washoku like sushi or tempura, but yoshoku, Japan’s own take on Western food. Born in the late 19th century, yoshoku began when Western dishes first arrived in Japan and local chefs reimagined them using Japanese ingredients, seasonings, and techniques. The result was something entirely new — a uniquely Japanese food culture that reflects the nation’s enduring passion for evolving its culinary traditions in sustainable, creative ways.

Dishes like tonkatsu, now a global favorite, and omurice, the Japanese twist on the humble omelette, are classic examples of yoshoku. They use familiar ingredients — pork, eggs, ketchup — yet feel unmistakably Japanese. You eat them with chopsticks, often alongside rice and miso soup. It’s this perfect blend of the familiar and the uniquely Japanese that makes yoshoku so captivating to visitors from around the world.

Just like washoku, yoshoku holds a special place in the hearts of the Japanese. As you explore Tokyo, take the time to experience the depth and charm of this “Western-style” cuisine that has grown and evolved in its own uniquely Japanese way.

What Is Yoshoku? The Delicious History Behind Japan’s Western-Style Comfort Food

When it comes to yoshoku in Tokyo, a few dishes instantly come to mind — tonkatsu, omurice, hamburg steak, and Japanese curry rice. To learn more about how these beloved meals came to be, we spoke with Yuriko Aoki, a researcher of local cuisines, who helped us trace the fascinating history of yoshoku in Japan.

Tonkatsu

Tonkatsu traces its roots to the French côtelette de veau — a breaded veal cutlet that found a new identity in Japan. The real innovation came when Japanese chefs applied tempura techniques to it. Instead of pan-frying in a shallow layer of oil, they deep-fried the ingredients in dedicated pots and coated them with coarse panko, creating that perfect contrast of a crispy exterior and a juicy interior.

Another Japanese touch? It’s sliced into bite-sized pieces for easy eating with chopsticks. And, of course, there’s tonkatsu sauce — Japan’s take on British Worcestershire sauce, tweaked to be thicker, sweeter, and richer. These details transformed the dish into the tonkatsu we know and love today.

Omurice

Omurice takes its inspiration from the Western omelette but adds a distinctly Japanese twist. Since rice has always been central to Japanese meals, the dish evolved into a Western-style creation by folding a thin omelette around a simple chicken rice.Once the recipe was shared, it quickly became a beloved home-cooked dish. Even today, omurice continues to evolve, from fluffy, half-cooked omelettes to nostalgic diner-style plates. It’s a dish with two sides to enjoy — one that’s easily made at home, and another perfected by professionals at specialty restaurants.

Hamburg Steak

The Japanese hamburg steak traces its roots back to Germany’s steak tartare. It became a popular home-cooked meal in Japan during the 1960s and eventually evolved into a restaurant favorite. According toYuriko Aoki, a researcher of local cuisines, “Because there are techniques that can’t be easily reproduced at home, the culture of going out to eat hamburg steak began to grow.” From the precise mix of spices to the perfect level of doneness, chefs elevated hamburg steak from a simple home-cooked meal to a dish worth going out for. Today, it’s enjoyed at restaurants across Japan — from family chains to specialty establishments, each offering its own distinctive take.

Curry Rice

Curry rice has its roots in Indian spice dishes that were adapted in Britain before making their way to Japan. Here, restaurants develop their own spice blends and secret ingredients, and the dish has become so beloved that Japan even has dedicated “curry critics.”  “It’s rare in other countries to have critics for a single dish,” notes Yuriko Aoki, a researcher of local cuisines. This shows just how deeply curry has become part of Japanese food culture, evolving over time into a dish that’s uniquely Japanese.

The rise of yoshoku is closely tied to Japan’s shift toward eating meat in the late 19th century. In the Edo period, which lasted for roughly 260 years from 1603, when samurai still existed, eating meat was officially prohibited. But as Japan entered an era of modernization and began embracing Western culture and technology, the ban was lifted. It all started with gyūnabe — a hot pot dish of thinly sliced beef simmered with soy sauce, sugar, and vegetables, known today as sukiyaki. At first, some people were hesitant to try it, but once its flavor caught on, Japan’s new meat-eating culture spread rapidly across the country.

As Western cuisine transformed into yoshoku in Japan, several important Japanese adaptations took place. Dishes were redesigned so they could be eaten easily with chopsticks, and rice with miso soup became a standard part of the meal, adding familiar Japanese flavors and balance to these Western-inspired dishes.

Substituting ingredients also played an important role. For example, veal, which was hard to find in Japan, was replaced with pork, making the dishes more accessible to everyday people. This approach reflected a kind of wisdom that still resonates today — using ingredients that can be sustainably produced and sourced locally.

Yoshoku has become a staple of the Japanese dining table, standing alongside traditional cuisine as one of the country’s everyday favorites. It’s enjoyed both at home and in restaurants — a balance that explains why yoshoku has remained loved in Japan for more than 150 years.

For travelers, the biggest appeal of yoshoku is its familiarity — it sits somewhere between the “exotic” side of Japanese food, like sushi, and the comfort of Western cuisine. “Eating something exotic every day can be tiring,” explains Yuriko Aoki. “Yoshoku feels approachable for foreign visitors, yet it still has that distinct Japanese character, and that’s what makes it so popular.”

Why Tokyo Became the Birthplace of Yoshoku: How Asakusa and Ginza Shaped Japan’s Unique Western-Style Food Culture

Several key factors explain why Tokyo became the birthplace of yoshoku. As the center of Japan’s Westernization policies, the city needed Western cuisine for diplomatic and formal occasions. In response, Western-style restaurants for the elite began opening earlier in Tokyo than anywhere else in the country.

As local cuisine researcher Yuriko Aoki explains, it was the curious and trend-conscious spirit of native Tokyoites — people who have always loved embracing the new — that helped yoshoku take root and flourish in the city.

Most people couldn’t afford high-end Western restaurants, so they began looking for something similar but more affordable. This demand led to the rise of casual yoshoku eateries where anyone could enjoy Western-style dishes at reasonable prices. Tokyo had another advantage — as the nation’s capital, it attracted ingredients from all over Japan. “It was the perfect place to experiment,” says Yuriko Aoki. With trend-conscious locals gathering in the city, new dishes were constantly being tested, refined, and perfected, accelerating the evolution of yoshoku.

Tokyo’s yoshoku culture developed in two very different areas: Asakusa and Ginza. Asakusa, once Tokyo’s busiest entertainment district and a town of craftsmen, gave birth to yoshoku dishes designed to be eaten with chopsticks. Many long-established yoshoku restaurants from that era still remain there today, offering a glimpse into the flavors and atmosphere that everyday Tokyoites enjoyed back in the Meiji period when yoshoku first emerged.

Ginza, on the other hand, developed as a place for families to visit on special occasions. “Ginza is what I call a ‘destination dining district’ — a place you dress up for and go to with a sense of occasion,” explains Yuriko Aoki. If you plan to enjoy yoshoku in Ginza, keep this cultural background in mind. Visiting with that special, slightly formal feeling is the best way to experience yoshoku in true Ginza style.

“In Tokyo, many of the original yoshoku restaurants are still around, letting you experience the same flavors from when the cuisine first began,” says Yuriko Aoki. At the same time, the city is also home to cutting-edge chefs constantly reinventing yoshoku in new and creative ways. This blend of tradition and innovation may be the reason yoshoku continues to be loved in Japan — and being able to enjoy both is one of Tokyo’s greatest charms.

Eating yoshoku during your trip to Japan isn’t just about enjoying a delicious meal. It’s a way to taste Japan’s journey of modernisation in a single dish and to understand the passion this country has for its food. Each dish tells the story of how Japan embraced Western influences and transformed them into something uniquely its own.

First Up: Tonkatsu. From family restaurants to specialty spots — your practical guide to enjoying yoshoku in Tokyo.

If you’re not sure where to start, try tonkatsu — a breaded, deep-fried pork cutlet that’s crispy on the outside and juicy on the inside. “In Tokyo and the rest of eastern Japan, pork has long been part of the food culture, so tonkatsu made with pork can truly be considered a dish that represents Tokyo,” says Yuriko Aoki. With its deep-fried texture inspired by tempura techniques, its chopstick-friendly serving style, and its signature tonkatsu sauce, everything about it reflects Japan’s unique take on Western food.

When you order tonkatsu, pay attention to the set — it always comes with rice and a side of miso soup. This combination captures the essence of yoshoku: Western-inspired dishes that have fully blended into Japan’s everyday dining culture.

At the long-established Ginza restaurant Ginza Rengatei, you can try the original pork cutlet. For over 130 years, the restaurant has stayed true to its roots, preserving the same traditional flavor since its founding.

Trying yoshoku at a family restaurant (a casual, family-friendly restaurant chain offering affordable prices) is also a great option. “Family restaurants are perfect for beginners,” says Yuriko Aoki. “They’re inexpensive and offer a wide variety of dishes. Once you’re curious to explore more, you can move on to specialty restaurants.” Because you can sample many different items at once for a reasonable price, family restaurants are an easy and relaxed way to step into the world of yoshoku.

Some yoshoku restaurants even have counter seating, like a sushi bar. Watching the chefs cook right in front of you adds a fun, lively energy to the meal. It’s a uniquely Tokyo experience — if you spot a yoshoku place with a counter, grab a seat and enjoy the show.

“Through yoshoku, I hope people can feel the passion Japan has for food,” says Yuriko Aoki. “In Tokyo, you’ll find both the classics and the latest innovations. Between sushi and tempura, try a taste of yoshoku too — it’s approachable, yet full of history. That’s its real charm.” More than 150 years since it first appeared, the story of yoshoku is still evolving right here in Tokyo.

researcher of local cuisines
Yuriko Aoki
Representative Director of E-food Co., Ltd. and a researcher of local cuisines. She is also the founder of e-food.jp, a website the features cuisines from around the world. AOKI works as a columnist, a food presenter on the NHK program Chikyu Radio (World Radio), and has served as a food culture advisor for the Cabinet Secretariat’s Host Town Initiative for the Tokyo 2020 Olympic and Paralympic Games. She has reported from over 250 cities across 70 countries. Her numerous publications include Nihon no yoshoku: Yoshoku kara himotoku Nihon no rekishi to bunka (Exploring Japan’s History and Culture Through Western-style Cuisine).