Alexandru Arba
Research expert covering Japan
Eating out in Japan - statistics & facts
There are plenty of mouths to feed and stomachs to fill in Japan, which is populated by more than 125 million people - many of whom, especially in urban areas, regularly visit restaurants. Japan is one of the few countries in the world that had (before the pandemic) more than one million operating restaurants or similar facilities. The industry segment of dining out (focusing on food services, not on drinks), is large, with its market size in metropolitan areas currently estimated at several trillion Japanese yen. Over the course of one year, more than one billion dinners are served at eateries in Japan's metropolitan regions.
The fragility of the gastronomy industry became evident in the aftermath of the COVID-19 pandemic, when companies struggled to stay in business, and the number of restaurant facilities greatly declined. The dining out segment’s sales during the pandemic declined significantly and has yet to catch up to pre-COVID-19 figures. On the other hand, the food delivery segment of restaurants increased during the same period and stabilized at a higher level compared to pre-COVID-19 values.
In general, the most commonly visited restaurant types also offer the cheapest dishes. The price range of dining out at restaurants is wide. Eating out for lunch tends to be cheaper than eating out for dinner, but it is also a matter of the types of restaurants. French and Italian restaurants are the priciest places to go and have dinner, while ramen, soba, and udon shops are the most affordable options.
Dining out environment in Japan
Several features of Japan's society facilitate a sizable gastronomy industry. The country is highly urbanized, with a large portion of the population living in densely populated metropolitan areas. The country's well-developed infrastructure and relatively high living standards are further aspects that provide a good environment for food-related businesses like restaurants to thrive. These and other factors created a highly competitive industry in Japan that is mature and saturated. While the high competitiveness leads to consumer-friendly prices and generous opening hours, many businesses have to deal with tight profit margins. This also has repercussions on the working environment, with most employees in the restaurant industry working long hours for relatively little remuneration when compared to other industries.The fragility of the gastronomy industry became evident in the aftermath of the COVID-19 pandemic, when companies struggled to stay in business, and the number of restaurant facilities greatly declined. The dining out segment’s sales during the pandemic declined significantly and has yet to catch up to pre-COVID-19 figures. On the other hand, the food delivery segment of restaurants increased during the same period and stabilized at a higher level compared to pre-COVID-19 values.
Dining out participation and expenditure
The dining out industry in Japan offers consumers a huge variety of food choices. Sushi restaurants and family restaurants are among the most broadly used types of establishments. Family restaurants, together with running sushi places, are also among the most commonly used types of facilities, comprising a considerable share of overall restaurant visits.In general, the most commonly visited restaurant types also offer the cheapest dishes. The price range of dining out at restaurants is wide. Eating out for lunch tends to be cheaper than eating out for dinner, but it is also a matter of the types of restaurants. French and Italian restaurants are the priciest places to go and have dinner, while ramen, soba, and udon shops are the most affordable options.
