Best restaurants and what to eat
Japan
Yokohama is one of Japan’s great port cities, and its cuisine reflects centuries of international exchange, maritime trade, and urban innovation. It is especially known for refined Chinese-Japanese food culture, lively Western-influenced dishes, and seafood-forward specialties shaped by Tokyo Bay.
Yokohama’s signature pork-and-shrimp shumai are prized for their juicy bite, delicate sweetness, and savory aroma. Originally popularized by Kiyoken, they are a quintessential station-bento staple and pair beautifully with mustard, pickles, and a cold beer.
A classic Yokohama confection, this soft sponge cake is filled with smooth, mellow bean paste and often wrapped in a tender, buttery crumb. Its nostalgic flavor makes it a beloved souvenir sweet with tea or coffee.
This Cantonese-style steamed sponge cake became part of Yokohama’s Chinese culinary identity through the city’s long-established Chinatown. Light, airy, and faintly caramelized, it is especially good with jasmine tea.
Yokohama Chinatown’s mooncakes are rich, dense pastries with glossy crusts and fillings such as lotus seed paste, red bean, or salted egg yolk. They reflect the city’s deep Chinese heritage and are prized as elegant festival sweets.
Steamed buns filled with seasoned pork are a warming street-food favorite in Yokohama, especially in the cooler months around Chinatown. The pillowy dough and savory filling make them a perfect handheld snack.
These crisp, fragrant Chinese-style cookies are buttery, crumbly, and lightly sweet, often sold in Yokohama’s traditional confectionery shops. Their sandy texture and toasted aroma make them a satisfying accompaniment to tea.
Widely associated with Japan’s modern beer culture and long enjoyed in Yokohama’s port-city dining scene, this lager is crisp, clean, and refreshingly dry. It is served ice-cold and pairs naturally with shumai, ramen, and fried snacks.
A classic Japanese lager with a firm hop edge and balanced malt body, it fits Yokohama’s old port atmosphere and beer-hall culture. Its dry finish makes it a dependable companion to savory, umami-rich dishes.
Yokohama’s own craft beer brand reflects the city’s modern brewery culture and maritime character. Depending on the style, it can be bright and crisp or more malty and aromatic, with a food-friendly profile.
This premium Japanese beer is often enjoyed in Yokohama’s upscale pubs and dining rooms, where its rounded malt richness feels especially polished. It offers a fuller, smoother palate than many standard lagers.
Draft beer is central to Yokohama’s izakaya and Chinatown dining culture, poured cold with a brisk head and a clean finish. It is the standard match for shumai, gyoza, and fried seafood.
This Chinese rice wine is a hallmark of Yokohama Chinatown, valued for its amber color, nutty depth, and warming complexity. Often served warmed or at room temperature, it pairs beautifully with rich dim sum and braised dishes.
Yokohama’s most famous bite-sized dumpling is juicy, savory, and delicately seasoned, often made with pork and shrimp. It is a hallmark of Kiyoken bento culture and a beloved snack in train stations and restaurants.
This iconic Yokohama ramen style features a rich pork bone and soy broth, thick noodles, and classic toppings like nori and spinach. It is bold, comforting, and deeply satisfying, with a customizable intensity.
A Yokohama specialty, this noodle soup is topped with a glossy stir-fry of bean sprouts and vegetables that adds texture and warmth. Its savory broth and silky topping make it a quintessential city comfort food.
This Japanese-style spaghetti is one of Yokohama’s most recognizable retro dishes, made with ketchup-based sauce, onions, peppers, and sausage. Soft, sweet, and nostalgic, it is a coffee-shop classic.
Creamy baked gratin with seafood captures Yokohama’s port-city identity in a rich, Western-influenced dish. The browned top and velvety sauce frame shrimp, scallops, or white fish beautifully.
Yokohama Chinatown’s dim sum tradition offers a wide range of steamed and fried small plates, from dumplings to buns. These dishes are all about variety, texture, and convivial sharing.
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