For Anyone Who Thinks They Dislike Wasabi or Seafood, Give Japan One More Chance:
A lot of travelers arrive in Japan already convinced they don’t like wasabi, or that seafood just isn’t for them. If that’s you, it’s genuinely worth reconsidering once you’re here. What you’ve tried before and what Japan actually serves are, in a lot of cases, not really the same thing.
If You Think You Don’t Like Wasabi, Try the Real Thing
The wasabi sold in most countries outside Japan is, more often than not, not real wasabi at all. It’s typically a mix of horseradish, mustard, and green food coloring, formulated to mimic the sharp, sinus-clearing heat people associate with wasabi, but with a much harsher, more one-dimensional bite. Genuine Japanese wasabi, freshly grated from the actual wasabi plant, is a completely different experience: more aromatic, more complex, and with a heat that fades quickly rather than lingering and burning. If your only experience with wasabi has been the imitation paste served alongside sushi elsewhere in the world, it’s worth trying the real version here with an open mind.
Wasabi and Steak: A Combination Worth Trying
Wasabi is most commonly paired with sushi and sashimi, but at teppanyaki restaurants, it’s also completely standard to eat wagyu beef steak with nothing more than a bit of salt and a small dab of wasabi, no sauce at all. For a lot of foreign visitors, the idea of putting wasabi on a steak sounds strange at first. But with a well-marbled cut of wagyu, the wasabi actually cuts through the richness of the beef, leaving a clean, refreshing finish rather than overwhelming the meat’s flavor. It’s a genuinely good pairing, and one worth trying even if it sounds unusual on paper.
One more tip if you’re at a teppanyaki restaurant: toward the end of the course, garlic rice is typically served as one of the final dishes. It’s excellent, made from rice fried in the same garlic and beef fat used to cook your steak, and it’s absolutely worth saving room for rather than filling up beforehand.
If You Think You Don’t Like Seafood, Japan’s Freshness Changes the Equation
The same open-minded approach is worth applying to seafood. A lot of people who say they don’t like seafood are really responding to a specific issue: the “fishy” smell and taste that comes from seafood that isn’t especially fresh. In Japan, seafood handling and freshness standards are taken seriously at nearly every level, from the fish market to the restaurant kitchen, and what actually reaches your plate is rarely anything close to what put you off seafood elsewhere. Sashimi, grilled fish, and even simple fried dishes like ebi fry (breaded fried shrimp) tend to have a clean, mild flavor rather than the strong fishy taste that turns a lot of people away from seafood in general.
If seafood has been a hard pass for you in other countries, it’s genuinely worth trying sashimi, grilled fish, or ebi fry while you’re in Japan. This kind of fresh, well-handled seafood is difficult to find in a lot of other places, and it may end up changing your mind entirely.
Frequently Asked Questions
It’s a completely standard pairing at teppanyaki restaurants specifically, particularly with high-quality wagyu, so it’s not considered unusual or experimental within that context.
That’s a perfectly reasonable outcome, and no single dish changes everyone’s mind. But given how different fresh, well-handled seafood can taste compared to what’s put people off elsewhere, it’s worth giving it a genuine try rather than assuming your past experience will repeat itself.
Next Steps
If wasabi or seafood have been on your “no thank you” list, use your trip to Japan as a chance to reconsider both. Try real wasabi with sushi or a wagyu steak at a teppanyaki restaurant, and don’t skip the garlic rice at the end of the course. For seafood, start with a simple piece of sashimi, some grilled fish, or ebi fry, and see if Japan’s freshness changes how you feel about it.
This post is part of an ongoing series on Japan travel planning. Check back for more guides on Japanese food worth reconsidering.
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