A summer icon, kakigōri is Japan’s answer to the heatwave. Finely shaved ice topped with syrups like matcha, strawberry, or melon — sometimes layered with condensed milk or red bean paste. You’ll find it at festivals, cafés, and even convenience stores.

Where to try : Trendy dessert cafés in Harajuku or classic matsuri stalls.

This chilled noodle dish is a colorful medley of sliced cucumber, ham, egg, and tomato atop springy ramen noodles. Served with a tangy soy or sesame dressing, it’s light, flavorful, and perfect for humid days.

Where to try : Ramen shops and convenience stores across Japan.

Grilled over charcoal and lightly salted, ayu is a summer delicacy often found at festivals. Its subtle sweetness and crispy skin make it a favorite seasonal treat.

Where to try : Street food stalls or izakaya specializing in seasonal fish.

Japanese watermelon is juicy, sweet, and sometimes square! It’s a staple at summer picnics and beach outings. Don’t miss the traditional game suikawari — smashing a watermelon blindfolded!

Where to try : Supermarkets, fruit stands, or as part of a summer dessert.

While available year-round, yakitori shines during summer festivals. Grilled to perfection and paired with a cold beer, it’s the ultimate street food experience.

Where to try : Matsuri stalls or yakitori bars like those in Shinjuku’s Omoide Yokocho.

A playful and refreshing dish where diners catch thin noodles flowing down a bamboo chute. Dip them in chilled tsuyu sauce and enjoy — it’s as fun as it is tasty.

Where to try : Specialty restaurants in Kyoto or DIY setups at summer parties.

Simple yet satisfying, hiyayakko is silken tofu topped with green onions, grated ginger, and soy sauce. It’s a cooling side dish that pairs well with any meal.

Where to try : Traditional restaurants or as part of a Japanese breakfast set.

Eaten during Doyo no Ushi no Hi (Midsummer Day of the Ox), unagi is believed to restore stamina. Rich, smoky, and glazed with sweet soy sauce, it’s a luxurious summer indulgence.

Where to try : Specialty unagi restaurants or department store food halls.

Originating from Iwate Prefecture, these chewy noodles are served in a chilled broth with kimchi, boiled egg, and watermelon. A fusion of Korean and Japanese flavors.

Where to try : Morioka city or Korean-Japanese fusion restaurants.

A delicate wagashi (traditional sweet) made from red bean paste and agar. Served cold, it’s light and subtly sweet — perfect with iced green tea.

Where to try : Wagashi shops or teahouses in gardens and temples.