10 Must-Try Viral Restaurants in Japan for Food Lovers

From towering seafood rice bowls to hidden alleyway ramen shops, when a restaurant goes viral in Japan, it evolves into a cult-like phenomenon that often sparks lines that wind around city blocks and a loyal mass of fans for years. 

Think of the legendary Ichiran ramen shops, where travelers and late-night locals seek out solo ramen booths, or the sizzling beef cutlets on hot stones at Gyukatsu Motomura, recently catapulted to fame through TikTok. 

Yes, visiting these hot spots can feel a bit touristy, even a hit or miss. But sometimes, there's a reason these restaurants manage to keep their doors open for decades, outlasting the fads and evolving into cultural icons.

Were you even in Japan if you didn’t stop by at least one of these hot spots? We're diving into Japan’s must-visit viral restaurants that have raked in millions of views, likes and, let’s be honest, customers. 

Are they worth the buzz? Let’s find out!

The Fukuoka-born Ichiran has been a Japanese institution for over 60 years and is practically a destination on its own; your trip to Japan feels incomplete until you’ve slipped into one of their single, semi-private booths and captured a snapshot of their glossy, golden ramen.

The brand specializes in tonkotsu ramen, a Hakata noodle dish with creamy pork bone broth and long, thinner noodles. Ordering begins at a vending machine, and guests complete their form by selecting options such as broth richness, spice level and noodle firmness.

Anyone with a bonafide fear of dining alone in Tokyo will likely feel at home at Ichiran. The individual booths resemble office cubicles with partitions, making it the perfect quick dine-and-go haven for introverts seeking a satisfying meal without the pressure of social interaction. 

While opinions on the ramen vary (some purists feel these spots could never compete with the best ramen shops in Tokyo), it’s a place you must try at least once.

Dining tip: With locations in Tokyo hot spots like Shibuya and Shinjuku, expect crowds. For those with dietary needs, the Dotonbori branch even offers halal options.

Featured in countless TikTok, Instagram and YouTube videos, you don’t have to be a serious foodie to know Gyukatsu Motomura’s red beef cutlet slices sizzling on a hot stone when you see one. 

The restaurant is one of the places that has popularized gyukatsu, the ridiculously delicious crispy, breaded cutlets that are the counterpart to the beloved tonkatsu (pork cutlets).

The menu, as it should be, features only one thing: the beef cutlet set meals or teishoku. Each set includes barley rice, refillable cabbage soup, soup and a small dessert of warabimochi. 

The cutlets are flash-fried for a crispy crust, while the center remains dark red and rare, ready for diners to sit to their preferred doneness on hot stones. The cutlets can be enjoyed with soy sauce, wasabi or a dash of pink Himalayan salt.

Dining tip: As with most viral restaurants in Japan, waiting times can be brutal, with reservations typically not an option. Fortunately, reservations are accepted at only two locations — the Tachikawa branch, located west of central Tokyo, and the Shinjuku branch near Seibu-Shinjuku Station.

The thick, chewy udon is given a Western twist in Menchirashi, an American-Japanese hybrid eatery tucked in an alley near Harajuku’s Cat Street. 

Originally popular for its fried-to-order tempura and flavorful onigiri rice balls paired with house-made, springy udon, Menchirashi has recently gained fame for one dish in particular: carbonara udon.

This udon comes with freshly grated Parmigiano Reggiano, tender, juicy ham and a hidden egg yolk nestled beneath the toppings. The noodles are perfectly chewy, and the sauce is creamy yet balanced — not overwhelmingly rich, just right. 

The stylish, hip interior may feel upscale, but the prices are refreshingly reasonable.

Quentin Tarantino’s Kill Bill solidified its cult status with yellow-jumpsuited Uma Thurman’s showdown against the sword-wielding Crazy 88 gang members, filmed in none other than Gonpachi, an izakaya-style restaurant in Tokyo’s Nishiazabu district. 

With its sprawling wooden beams and taiko drums, on top of the staff who will chant “irasshaimase,” coming here feels like you’re ready to pick up the fight.

The restaurant is now billed as that “Kill Bill restaurant,” which might solicit a few eye rolls if you mention your visit, but it actually offers some delicious Japanese fusion food that can stand on its own merit. 

The menu features a variety of favorites, from yakitori chicken skewers and grilled fish to tempura and sushi. For those seeking vegan options, there are vegetable and mushroom sushi rolls and creamy avocado rolls.

Move aside, thin, flimsy, soggy tonkatsu — Tonkatsu Marushichi is here to demonstrate that unapologetically thick, extra juicy pork cutlets are where it’s at. 

Tucked away in a back alley in Monzen-Nakacho, near Ginza, this eatery offers an entirely Instagrammable and equally delicious katsudon: a panko-breaded, deep-fried pork cutlet so ginormous it completely blankets the bowl, with the lid perched precariously on the side.

The pork cutlet rests atop fluffy egg rolls, infused with a sweeter taste reminiscent of tamagoyaki, and is draped in rich tonkatsu sauce. The chefs focus on a streamlined menu, featuring only pork cutlets available in four sizes, ranging from nama (normal) with a 150-gram rib rosu (rib) to the gokuatsu, a jaw-dropping 600-gram portion. 

No drink menus here, either — at Tonkatsu Marushichi, the star of the show is undoubtedly the katsu bowl.

Read more: Best Tonkatsu Restaurants in Tokyo

Foodies across the internet rave about this restaurant, claiming it serves one of the best seafood bowls in the city without breaking the bank. 

Once a somewhat in-the-know gem, its fame has skyrocketed, thanks to videos of its kaisendon piled high with chopped tuna and yellowtail, crowned with overflowing ikura salmon roe and uni sea urchin, circulating the internet. It’s now so popular that the wait begins an hour before the doors open.

While Tsujihan has several branches in Tokyo, its Nihonbashi branch is the most famous, with queues infamously known to stretch around the block and wait times spanning over two hours.

You’d have to taste it yourself to see if the food is worth the wait. Tsujihan's kaisendon is best enjoyed in two ways. First, pour in soy sauce and mix everything before diving in — but don’t finish it all. Save half of your portion and request the restaurant's signature seabream broth, transforming the leftovers into a warm ochazuke.

Dining tip: If you want to avoid the crowds and simply enjoy the kaisendon, consider visiting one of Tsujihan's other branches located in Kagurazaka, Ark Hills Akasaka or Tokyo Midtown Roppongi.

If you've stumbled upon viral videos featuring a cheerful, colorful-haired chef in a beret flipping a runny omelet, only to slice it open and reveal a golden cascade of egg over ketchup-flavored fried rice, you’ve likely witnessed the magic of Yukimura Motokichi, the lively owner of Kichi Kichi Omurice — one of Kyoto’s most famous restaurants.

Tucked away in a cozy alley just minutes from Keihan Sanjo Station, Kichi Kichi Omurice has taken social media by storm with its dramatic omurice presentation.

Omurice, a beloved Japanese comfort food, typically combines fried rice with a fluffy omelet. But at Kichi Kichi, Yukimura isn’t just preparing a meal; he’s putting on a performance. Thriving in the spotlight, he embraces the attention, delivering a lively show for his customers.

With every flip, stir, and nestling of the omelet, he adds a dramatic flair, complete with playful sound effects that enhance the experience. Then, in a climactic slice — voila! The golden egg spills open, creating a show-stopping finale that leaves guests in awe.

Dining tip: Kichi Kichi Omurice now only accepts same-day reservations. For lunch, reservations are available from 9 - 10 am, and for dinner, 1 - 2 pm. 

Find out more: Best Omurice in Tokyo

We’ve explored giant tonkatsu, solo-booth ramen and social-media-sensation kaisendon, but nothing quite embodies comfort like the handmade nori-wrapped rice balls from Onigiri Bongo.

Chef and owner Ukon Yumikon established the shop by Otsuka Station with her late husband in 1960. Her onigiri are larger than the pocket-sized rice balls you’d find in convenience stores, with two or three of them enough for a satisfying meal.

Ukon uses Koshihikari rice from Iwafune, Niigata Prefecture, grown in terraced fields with pristine water and minerals, seasoned simply with Okinawan salt. With over 55 onigiri fillings, each rice ball is made to order. 

While most people tightly squeeze the rice together to form onigiri, Onigiri Bongo maintains a light and fluffy texture by avoiding excessive pressure. Diners love the salted salmon roe paired with salmon, ground meat topped with raw egg yolk, and modern twists like bacon and cheese or mayonnaise-dressed fried chicken.

Today, Onigiri Bongo produces around 1,500 rice balls daily, and the store has become so popular that customers often wait up to five hours in line. Everything is served in an unpretentious atmosphere, making it a neighborhood darling. 

You know a chef is serious about their craft when their store goes viral yet remains a small spot with just six counter seats and a couple of tables. But the artistry and dedication behind a bowl of Udon Shin’s signature udon make it worth the wait.

The thick, chewy noodles are elevated to new heights thanks to an overnight aging process. The dough is aged to achieve optimal moisture and salt levels, then cut and cooked to order right before you, ensuring the noodles maintain their springy texture.

While people flock to try its unique carbonara udon topped with grated Parmesan cheese, a runny soft-boiled egg, butter, pepper and a thick slice of bacon tempura (you heard that correctly: battered, fried bacon), we recommend saving room to try the zaru udon, cold noodles served with a dipping sauce to appreciate the noodles purely. 

Or opt for the comforting niku udon, featuring thinly sliced beef and a soft poached egg in a savory broth.

Dining tip: Udon Shin now uses a ticketing system. Arrive early to grab a ticket, then explore the area before returning for your meal!

Aozora Sandaime’s sister restaurant Yakuo Ishikawa bills itself as a yakiniku restaurant that grills seafood instead of meat, a concept incepted by third-generation owner Motonobu Ishikawa, who wanted to blend Edomae-style sushi techniques with yakiniku.

The result is a “fish yakiniku” concept where sashimi-grade seafood is grilled tableside, like what you would find in a Japanese barbecue joint. If you’re following the rave reviews, don’t miss the “Shifuku No Sanshokudon” rice bowl. 

This dish features a bed of rice topped with creamy sea urchin and salmon roe, along with thickly-cut tuna kalbi that is lightly seared before being placed in the center, giving rise to the name “three-colored rice bowl.”

The menu also includes other seafood, like bluefin tuna, yellowtail, anago conger eel and even fugu puffer fish. 

Get another taste of Japan’s viral dishes or swap social media for Michelin Stars with Tokyo’s 2025 Michelin Star restaurants.

A few famous Japanese restaurants are Ichiran, Gyukatsu Motomura, Tsujihan and Gonpachi. 

Some restaurants, particularly smaller stores like ramen booths and tonkatsu joints, do not accept reservations.

Currently, Kichi Kichi Omurice in Tokyo only accepts same-day reservations. For lunch, reservations are available from 9 - 10 am, and for dinner, 1 - 2 pm.