23,000 Japanese Restaurants in the United States?? Latest Information on the Japanese Food Industry in the U.S.

Washoku Agent is a specialist agency placing Japanese chefs across 26 countries with over 200 successful placements and an 8-language website. If you’re visiting this site, you’re likely interested in trends within the global Japanese food industry—and when it comes to major market movements outside Japan, the United States leads the charge.

Currently, 500,000 Japanese citizens reside in the United States, alongside approximately 1.5 million Japanese Americans. These deeply rooted Japanese communities sustain and champion the culture of Japanese cuisine across the nation. JETRO (Japan External Trade Organization) released a report titled “Survey of Japanese Restaurants in the United States” in March 2023. Drawing on that report and Washoku Agent’s own placement experience across North America, this article provides the latest insights into the Japanese food industry in the U.S.

1. About 23,000 Japanese Restaurants in the United States

First, let’s examine the sheer number of Japanese restaurants operating in the United States. According to JETRO’s 2023 report, the count surged by almost 24%—from 18,600 in 2018 to 23,064 in 2022. This growth reflects both sustained demand for Japanese cuisine and the resilience of the market through economic and pandemic-related challenges.

Below is the list of the top 20 states with the most Japanese restaurants as of 2022. In our placement work at Washoku Agent, we frequently hear from chefs and restaurant owners that location matters enormously—not just for customer demographics, but also for visa pathways, cost of living, and community support.

Rank	State	2010	2018	2022
1	California	3,963	4,468	4,995
2	New York	1,439	1,892	1,936
3	Florida	941	1,266	1,501
4	Texas	494	802	1,197
5	Washington	827	898	1,016
6	New Jersey	523	736	893
7	Pennsylvania	287	485	729
8	North Carolina	422	584	717
9	Georgia	431	594	667
10	Illinois	377	573	644
11	Massachusetts	276	428	627
12	Virginia	308	451	544
13	Hawaii	438	467	515
14	Arizona	311	404	491
15	Oregon	287	316	442
16	Colorado	257	336	409
17	Maryland	201	314	402
18	Tennessee	203	330	398
19	Michigan	151	209	378
20	Ohio	169	312	357

Japanese restaurants are concentrated along the West and East Coasts—California, New York, New Jersey, Washington, and Florida—regions where Japanese immigration historically took root and where Asian immigrant communities have long supported Japanese food culture. California, ranked first, is famous for the California roll invented by a Japanese chef in the 1960s. The 2022 Michelin Guide California awarded stars to 25 Los Angeles restaurants, ten of which serve Japanese cuisine—a testament to the genre’s prestige and popularity.

Texas has seen steady population growth, and Japanese restaurants there increased by 49% from 2018 to 2022 (802 → 1,197). Many restaurant owners and investors view this demographic expansion as a prime opportunity to launch or expand Japanese dining concepts. Meanwhile, some estimates suggested the pandemic might have closed 10% of New York’s 1,900 Japanese restaurants between 2018 and 2022. Yet the 2022 data shows the count actually rose to 1,936—a clear sign of market recovery and enduring demand.

In summary, the United States now hosts over 23,000 Japanese restaurants, with California, New York, and Florida leading the charge—and rapid growth emerging in states like Texas, underscoring the nationwide appetite for authentic Japanese cuisine.

Q. Which U.S. state has the most Japanese restaurants?

A. California leads with 4,995 Japanese restaurants as of 2022, driven by historic Japanese immigration, a large Asian-American population, and major cities like Los Angeles and San Francisco that champion high-end Japanese dining.

Q. Did the pandemic significantly reduce the number of Japanese restaurants?

A. While some closures occurred, JETRO data shows the total count rose from 18,600 (2018) to 23,064 (2022)—a 24% increase. The market proved resilient, and demand for Japanese cuisine remained strong post-pandemic.

2. Current Trends of Japanese Cuisine in the United States

Until the 1990s, most Japanese restaurants in the United States offered comprehensive menus—sushi, sashimi, teriyaki chicken, tempura, and more under one roof. As diners’ palates matured and demand for authenticity intensified, specialization took hold around the year 2000. Restaurants focusing exclusively on kaiseki, robatayaki, soba, yakitori, ramen, and udon began opening one after another, each carving out a loyal following.

Ramen

A noodle dish served in a rich broth (tonkotsu, shoyu, miso, or shio), often topped with chashu pork, soft-boiled egg, nori, and scallions. Ramen surged in popularity in the U.S. during the 2010s.

Omakase

A chef-curated tasting menu—literally “I’ll leave it up to you”—where diners entrust the chef to select seasonal, premium ingredients and prepare them at the sushi counter. Omakase experiences often command premium prices ($200–$950+ per person) at high-end establishments.

Kaiseki

A traditional multi-course Japanese haute cuisine that showcases seasonal ingredients, delicate presentation, and meticulous technique. Kaiseki restaurants target discerning diners seeking an immersive cultural and culinary experience.

Ramen, in particular, gained remarkable traction in the 2010s. Today, more than 6,000 ramen shops operate across the United States—a figure that continues to climb. In Los Angeles alone, several notable openings occurred in recent years: AFURI (known for Yuzu Shio ramen) opened in 2021; Ramen Nagi (famed for niboshi-based broths) launched its third U.S. location in 2022; and Ramen King Keisuke (specializing in “kuro miso”—dark miso ramen) debuted in 2022 as well. From our placement experience at Washoku Agent, we hear restaurant owners say that recruiting ramen chefs who can maintain consistent broth quality and noodle texture is one of their top priorities.

Sushi has also diversified dramatically. On one end, affordable sushi rolls are now ubiquitous in supermarkets and casual dining chains. On the other, high-end omakase sushi—featuring seasonal fish flown in directly from Japan and served at intimate counters—has firmly established itself in urban markets, targeting affluent clientele. As of 2023, one prominent New York sushi venue charges $950 USD per person for its omakase course. This price point reflects not only premium ingredients but also the chef’s expertise, impeccable service, and an elevated dining atmosphere. Through our placements, we’ve seen firsthand how top-tier sushi chefs command salaries reflecting their skill, reputation, and the revenue they generate.

Macrobiotics—a dietary philosophy rooted in Japanese Zen principles—has also drawn attention in health-conscious American circles. This trend has inspired innovative offerings like brown-rice sushi, which is relatively rare in Japan but popular among U.S. diners seeking whole-grain, nutrient-dense options. It’s an example of Japanese cuisine adapting and evolving within the American market, creating new styles that blend tradition with local wellness trends.

In essence, the U.S. Japanese food scene has matured from all-in-one menus to laser-focused specialty concepts—ramen, omakase sushi, kaiseki, and macrobiotic adaptations—each carving out its niche and attracting dedicated audiences.

Q. What is omakase, and why is it expensive?

A. Omakase means “chef’s choice.” Diners entrust the chef to select and prepare the best seasonal ingredients—often flown in from Japan. High-end omakase commands $200–$950+ per person due to premium fish, expert technique, intimate counter service, and the chef’s reputation.

Q. How many ramen shops are in the United States now?

A. Current estimates suggest over 6,000 ramen shops operate nationwide. The genre exploded in popularity during the 2010s and continues to grow, with new regional and international brands entering the market each year.

3. Japanese Restaurant Management in the United States

Until approximately the year 2000, roughly 70% of Japanese restaurants in the United States were owned and operated by Japanese nationals. Over the past two decades, this trend has reversed: today, more than 80% of Japanese restaurant owners are estimated to be non-Japanese, predominantly Asian Americans (Chinese, Korean, Vietnamese, and others with culinary training or business acumen in the restaurant industry).

In the past, first-generation Japanese immigrants ran many of these establishments. As decades passed, aging owners faced a scarcity of successors willing or able to continue the business. Consequently, many sold their restaurants to Asian-American entrepreneurs who recognized the value and profitability of Japanese cuisine. However, even when ownership changes hands, the challenge remains the same: securing skilled chefs who can authentically prepare Japanese dishes.

As noted earlier, the number of Japanese restaurants grew by 24% between 2018 and 2022. Demand for qualified Japanese chefs has surged accordingly, yet supply has not kept pace. Through our placements at Washoku Agent, we consistently hear restaurant owners express frustration: “We found a great location and secured funding, but we can’t find a head sushi chef” or “Our ramen shop is ready to open, but we need a ramen chef who can craft our signature broth.”

H-1B Visa (Specialty Occupation)

A non-immigrant work visa for foreign professionals in specialty occupations. Chefs may qualify if they possess specialized culinary training and the employer can demonstrate the role requires such expertise. Subject to annual caps and lottery.

O-1 Visa (Individuals with Extraordinary Ability)

For individuals who have demonstrated extraordinary ability in their field (arts, sciences, business, athletics, etc.). Accomplished chefs with awards, media recognition, or proven track records may qualify.

EB-3 Visa (Skilled Worker / Professional)

An employment-based immigrant visa category for skilled workers with at least two years of training or experience. Employers must obtain labor certification (PERM) and sponsor the candidate. Processing times vary; pathways to permanent residency exist but depend on individual circumstances and priority dates.

Since 2017, U.S. immigration policy tightened under the previous administration, making it more challenging to obtain work visas (H-1B, O-1) or employment-based green cards (EB-3). Even chefs with solid Japanese culinary experience have faced visa denials or prolonged processing times. Many restaurant owners tell us, “We tried recruiting on our own and couldn’t navigate the visa maze,” or “We hired a chef, but the visa was denied.”

Important note on permanent residency: Pathways to U.S. permanent residency (green card) exist through employment-based categories such as EB-3 (skilled worker). However, exact timelines and conditions vary significantly by individual case, country of origin, priority date, and changing USCIS policies. There is no guaranteed timeframe for obtaining permanent residency. Candidates and employers should consult official USCIS resources and qualified immigration attorneys for case-specific guidance. Washoku Agent can introduce you to experienced immigration partners as part of our placement support.

These are the latest updates on Japanese restaurant management in the United States, informed by JETRO’s 2023 report and Washoku Agent’s direct experience placing chefs across North America. If you want deeper insights into the U.S. market, assistance navigating visa processes, or help recruiting skilled Japanese chefs, please reach out to Washoku Agent.

The ownership landscape has shifted from predominantly Japanese (70% pre-2000) to over 80% non-Japanese today—but the core challenge persists: finding and retaining skilled Japanese chefs, a task made harder by tightened visa policies and surging demand.

Q. Why are so many Japanese restaurants now owned by non-Japanese?

A. Aging first-generation Japanese owners lacked successors, so many sold to Asian-American entrepreneurs. These new owners recognize the profitability and prestige of Japanese cuisine but often struggle to recruit authentic Japanese chefs.

Q. What visa options exist for Japanese chefs moving to the U.S.?

A. Common pathways include H-1B (specialty occupation), O-1 (extraordinary ability), and EB-3 (skilled worker/green card). Each has specific requirements, caps, and processing times. Consult USCIS and an immigration attorney—or contact Washoku Agent for referrals.

4. What If I Have a Problem in Hiring?

Many restaurant owners and managers face these challenges when recruiting Japanese chefs:

• “I don’t know what benefits or features will attract top Japanese chefs to my restaurant.”
• “I have a clear idea of the chef profile I need, but I don’t know where or how to find them.”
• “We tried recruiting on our own before without success—this time, we want a truly skilled, reliable chef.”
• “No one on our team speaks Japanese, so we want to entrust the entire hiring process—from outreach to contract negotiation—to an expert.”

If any of these sound familiar, Washoku Agent is here to help. With over 200 successful placements across 26 countries and an 8-language website, we specialize in matching restaurants with qualified Japanese chefs—sushi masters, ramen artisans, kaiseki specialists, teppanyaki experts, and more. Our service includes:

• Candidate sourcing: Access to a vetted network of Japanese chefs worldwide
• Skill assessment: We evaluate technique, menu development ability, and cultural fit
• Visa & immigration support: Guidance on H-1B, O-1, EB-3, and referrals to trusted immigration attorneys
• Negotiation & onboarding: We facilitate contract terms, relocation logistics, and smooth integration into your team
• Multilingual communication: Our team bridges language barriers in English, Japanese, and six other languages

Visit Washoku Agent to learn more about our services and start a confidential consultation. Whether you’re opening a new concept, expanding an existing restaurant, or replacing a departing chef, we’re ready to connect you with the talent that will elevate your kitchen and delight your guests.

Don’t let chef recruitment bottlenecks delay your success—Washoku Agent brings 200+ placements of experience, multilingual support, and a proven track record to every search, ensuring you find the right Japanese chef for your vision.

Q. How long does it typically take to place a Japanese chef in the U.S.?

A. Timelines vary based on visa type, candidate availability, and your specific requirements. On average, from initial consultation to chef arrival, expect 3–6 months for H-1B or O-1 pathways. EB-3 (green card) processes can take longer. Washoku Agent provides realistic timelines during your consultation.

Q. What if our team doesn’t speak Japanese—can Washoku Agent still help?

A. Absolutely. Our multilingual team (8 languages including English and Japanese) handles all communication, interviews, contract negotiations, and onboarding. You’ll never need to worry about language barriers.

Frequently Asked Questions (FAQ)

Q. How many Japanese restaurants are there in the United States as of 2023?

A. According to JETRO’s March 2023 report, the United States had 23,064 Japanese restaurants in 2022—up 24% from 18,600 in 2018. This growth reflects sustained demand, market resilience post-pandemic, and ongoing expansion into new states and cities.

Q. Which states have the highest concentration of Japanese restaurants?

A. California leads with 4,995 restaurants, followed by New York (1,936), Florida (1,501), Texas (1,197), and Washington (1,016). These states benefit from historic Japanese immigration, large Asian-American communities, and major metropolitan markets.

Q. What are the most popular types of Japanese restaurants in the U.S. right now?

A. Ramen shops have exploded in popularity (6,000+ nationwide), while high-end omakase sushi experiences and kaiseki restaurants attract affluent diners. Yakitori, robatayaki, soba, and udon specialists also maintain loyal followings. Health-conscious trends have even spurred brown-rice sushi and macrobiotic-inspired menus.

Q. What visa options are available for Japanese chefs who want to work in the United States?

A. Common pathways include the H-1B visa (specialty occupation, subject to lottery), O-1 visa (extraordinary ability—requires awards, media recognition, or proven excellence), and EB-3 visa (skilled worker / employment-based green card, requiring PERM labor certification). Each has distinct requirements and processing times. Consult USCIS and a qualified immigration attorney—Washoku Agent can provide referrals as part of our placement service.

Q. How long does it take to obtain permanent residency (green card) as a Japanese chef in the U.S.?

A. There is no guaranteed timeframe. EB-3 (skilled worker) processing depends on priority dates, country of origin, PERM labor certification approval, and USCIS workload. Timelines can range from under two years to several years in some cases. Always refer to official USCIS sources and consult an immigration attorney for personalized guidance. Washoku Agent can introduce you to experienced legal partners.

Q. Why has Japanese restaurant ownership shifted from Japanese nationals to non-Japanese owners?

A. Pre-2000, about 70% of Japanese restaurants were owned by Japanese immigrants. As these owners aged and lacked successors, many sold to Asian-American entrepreneurs (Chinese, Korean, Vietnamese backgrounds) who recognized the profitability and prestige of Japanese cuisine. Today, over 80% of owners are non-Japanese, but the core challenge—recruiting skilled Japanese chefs—remains acute.

Q. What services does Washoku Agent provide for U.S. restaurants hiring Japanese chefs?

A. Washoku Agent offers end-to-end recruitment: candidate sourcing from our vetted network, skill and cultural-fit assessments, visa/immigration guidance (H-1B, O-1, EB-3), contract negotiation, relocation support, and multilingual communication (8 languages). With 200+ successful placements across 26 countries, we ensure you find the right chef for your concept—whether sushi, ramen, kaiseki, teppanyaki, or izakaya.