8 Station Bentos Worth Coming to Japan

There are various theories, but the most widely accepted one is that the first station bento in Japan was created in 1885 at Utsunomiya Station in Tochigi Prefecture. It is said that the station bento originated when Shirokiya, an inn operator in Utsunomiya, wrapped two rice balls in bamboo leaves and sold them.

In 1889, the first makunouchi bento was sold at Himeji Station. It featured a luxurious menu with white rice, kamaboko (fish cake), and grilled sea bream with salt, making it a lavish item in an era when white rice was considered a luxury. Even today, buying a station bento can be an exciting experience, and it’s clear that it was a special treat for people back then as well.

As the railway network expanded and long-distance trains became more common, the demand for station bentos also increased. However, just as the station bento culture was about to flourish in various regions, the country entered into war, leading to a period where food supplies were scarce. Despite these challenges, people used their ingenuity and creativity. Records show that during the war, bentos with mixed grains and steamed buns were sold.

In the 1950s, during Japan’s period of rapid economic growth, the railway network was improved, and people had more financial means to travel during leisure time. Consequently, the demand for station bentos increased once again, ushering in a golden age of diverse and flourishing station bento offerings.

However, this era did not last long. In 1964, with the full opening of the Tokaido Shinkansen, the sale of station bentos by platform vendors was banned on Shinkansen platforms. Additionally, more train cars without opening windows were introduced, making it difficult to sell bentos hand-to-hand through the train windows. This marked a challenging period for station bento vendors. Furthermore, the rise of convenience stores, fast food outlets, and other dining options intensified the competition. It seemed like the popularity of station bentos had started to decline.

However, it seems that the station bento was ingrained in the spirit of the Japanese people. Despite the development of various modes of transportation and the diversification of the dining industry, station bentos have survived to this day. Even now, over 4,000 types of station bentos are available at stations across Japan, ready to satisfy the hunger of travelers.

The charm of station bentos lies in their frequent use of local specialties, allowing travelers to experience the unique flavors of different regions. Also, the fact that these bentos can typically only be enjoyed in the places where they are sold adds to their appeal.

It varies by station, but you can purchase them at shops inside the station, shops outside the ticket gates, and sometimes on the platforms. Shops inside the station premises are retail shops that handle multiple types of station bentos, and reservations are not possible.

In local stations, there are cases where the bento manufacturing companies have shops near the station, and you can visit these shops to make a purchase. While you may need to step outside the station, some of these shops accept reservations. They may also prepare your order after you place it, which might take some time but allows you to buy freshly made bentos. Additionally, on days when tourist trains are operating, there may be sales on the platforms timed to coincide with the train schedules.

In addition to the famous station bentos of that station, there are also special bentos such as the “Joushu D51 Bento” sold at Takasaki Station only on days when the SL Gunma runs. So be sure to check them out. They are often limited in quantity, so the rule of thumb is to buy them immediately when you find them.

In addition, Ekibenya Matsuri located within Tokyo Station premises is one of Japan’s largest station bento markets, offering around 200 types of station bentos from various regions across Japan. Similarly, at Ekibenya Odori also located in Tokyo Station, you can purchase carefully selected station bentos. At Itadaki in Shinjuku Station, you can buy station bentos primarily from Tokyo, Kanagawa, and other areas around Kanto.

You can also get station bentos at bento fairs held in department stores and other events. These fairs gather station bentos from all over Japan, including some rare varieties. One famous example is the “Original Famous Station Bento and Nationwide Delicious Foods Fair” held at Keio Department Store. This is a famous event held by Keio Department Store, which, in 2024, will mark its 59th occurrence since it first took place in 1966. You can encounter approximately 300 types of station bentos at this event.

There are also station bentos available for purchase through mail order. Amid the challenges posed by the COVID-19 pandemic, some station bento vendors have started offering mail-order services as an alternative to direct sales. You might find the station bento you’re looking for available through mail order. Be sure to check their websites for more information.

In Hokkaido’s central-southern region along the Muroran Main Line is Bokoi Station. Despite being a very small station, it often sees a surprising number of foreign tourists.

The reason lies in its name. The name “Bokoi” translates to “longing for one’s mother” in Japanese, striking a deep chord among those familiar with Chinese characters. As a result, it has become a popular spot for tourists visiting Hokkaido to take photos in front of the station sign.

The popular station bento at Bokoi Station is Bokoi-meshi. It’s visually distinctive, and when you open it, you'll find a shell-on hokki-gai (Sakhalin surf clam). Alongside, there’s a rice ball cooked with hokki-gai and kelp dashi, smoked cheese and seasoned egg, and it includes peppermint candy.

Not only its appearance but also the background story behind this bento is truly unique. The father, who was a craftsperson specializing in hokki-gai, always had a lot of leftover meat after crafting his works. Seeing this, the mother ingeniously incorporated the clam meat into various dishes, with clam-cooked rice being particularly well-received. This led to the origin of Bokoi-meshi when she started packing it in her daughter’s bento.
This bento has another surprising feature—it doesn’t come with chopsticks. Instead, each component is individually wrapped, allowing it to be eaten by hand. This idea came from the mother’s desire to make the bento easier to eat on a moving train. It truly embodies the mother’s love and care.

The name of the place Bokoi, though, actually comes from the Ainu word “poku oi,” meaning “a place with plenty of hokki-gai.” The rice ball with hokki-gai, which condenses the umami flavor of the clams, spreads a rich aroma of the sea when you take a bite. The smoked cheese and seasoned egg that accompany it are also exquisite. The cheese, meticulously smoked with apple chips, is outstanding even as a standalone snack, and many people are said to seek it out separately.
Bokoi-meshi is a bento full of love and care. It’s definitely a bento you should try when you visit Hokkaido.

Let us introduce you to a gem of a bento that gathers 24 exquisite bites of Aomori’s flavors, focusing on local specialties and dishes from the Tsugaru region of Aomori Prefecture. When you open the lid, you’ll find meticulously crafted side dishes lined up like jewels, prompting exclamations of delight.

There may be bentos divided into 9 parts, but finding one divided into 24 parts would be difficult anywhere in Japan. To start with, this bento offers four types of rice. The contents change slightly with the seasons, but it is packed with side dishes made from seasonal ingredients. It includes local dishes such as chrysanthemum ohitashi (blanched and seasoned chrysanthemum), “sushiko,” which is made by steaming glutinous rice, Tsugaru-style inari-zushi with red pickled ginger, and local gourmet foods like Kuroishi yakisoba. Eating this bento will give you an understanding of Tsugaru’s food culture. Another charm of this bento is that it allows you to taste both traditional and modern flavors at once. And as you may have guessed, it pairs wonderfully as a snack with alcohol. However, it tends to sell out by noon, so securing it early is advisable. Purchasing it first thing in the morning and then leisurely enjoying sightseeing is the golden rule.

In 1993, with the opening of the Yamagata Shinkansen, a relatively new bento was introduced, although it has been around for 30 years now. One notable feature is its traditional vertical style. Why vertical? It’s because when people used to carry and sell bentos on the platforms, it was easier to stack them in boxes for handing over. With a vertical shape, they could be handed over with one hand. Additionally, when eating bentos inside train cars, a horizontal box would make your arms bump into the person next to you, but a vertical box allows for compact eating without disturbing neighboring passengers. This style symbolizes a meticulous consideration typical of Japanese culture.

The reason it can be considered the ultimate beef bento is undoubtedly its flavor. It may not be apparent at first glance, but this bento actually contains two types of beef: simmered beef loin and minced beef.

Experiencing the flavors of two types of beef simultaneously is truly the pinnacle of bliss. This bento uses Domannaka, a rice variety from Yamagata Prefecture known for remaining delicious even when cooled. The rice’s characteristic firmness and stickiness allow it to absorb the rich flavors of the beef fully, creating an exquisite balance of power with the beef.
By the way, the manufacturer of this bento, Shinkine-ya, is a long-established Japanese confectionery founded in 1921. Since 1957, they have been selling bentos at Yonezawa Station. One of the secrets to the deliciousness of this beef bento is a secret sauce made with carefully selected soy sauce, incorporating the expertise developed as a traditional Japanese confectionery.

When it comes to the original gourmet station bento, this is it. Created in 1985 as part of a TV program called “Tanken Restaurant,” this bento was born from the passion of well-known personalities who were railway and bento enthusiasts.

Just the fact that it is a nidanju (two-tiered bento) raises excitement, but what’s even more thrilling is that the top tier is supervised by the well-established Kyoto restaurant Kikunoi, while the bottom tier is supervised by the Tokyo eatery Kissou, bringing together expertise from both eastern and western Japan’s top restaurants.

The charm lies in being able to enjoy the bento twice over. Each tier contains its own variety of side dishes and rice. The top tier features walnut rice, lotus root kinpira (stir-fried and simmered), trout simmered in Koshu style (using wine), konjac simmered in miso, and simmered butterbur, shiitake mushrooms, and carrots, among others. The bottom tier includes chestnut and shimeji mushroom mixed rice, chicken with yuzu miso, wakasagi (smelt) with vinegar marinade, and mountain burdock in miso marinade. Even after finishing the first tier, you get to enjoy another round of bento. Is there any greater happiness than this?

Many station bento enthusiasts unanimously agree that this bento is the most delicious, and the reason becomes clear when you open the tiered boxes. Each carefully crafted side dish and the delicious mixed rice even when cold contribute to the experience. With every bite, a sense of happiness overflows. Such an experience awaits you.

The wrapping paper illustrated by artist Mizumaru Anzai is lovely, too, isn’t it? The Chuo Line refers to a railway line that connects Tokyo through Yamanashi Prefecture to Nagoya. It’s a cleverly designed station bento where you can enjoy the flavors of renowned restaurants in Tokyo and Kyoto while traveling east to west or west to east.

Among over 4000 varieties, the King of Station Bento would arguably be Kiyoken’s Shiumai Bento. What makes it king? It’s the astonishing production number of 28,000 meals per day.

It’s remarkable that despite being limited to the Kanto region—Kanagawa, Tokyo, Saitama, Chiba, and Shizuoka—this bento boasts such a high production number. Loved to such an extent, the Shiumai Bento truly represents Japan’s ekiben. Starting with this and familiarizing yourself with the taste of the King of Station Bento is a good idea before seeking out bentos that suit your personal preferences.

The Shiumai Bento was born in 1954. The “Classic Shiumai,” which was first sold in 1928 and became a huge hit, is characterized by a blend of pork and scallops that remains delicious even when cold. This shiumai is accompanied by side dishes such as karaage (fried chicken) and tamagoyaki (Japanese rolled omelet), along with eight round-shaped onigiri (rice balls). The rice is steamed, not simply boiled, which keeps it fluffy even when it cools down. Another point worth noting is the material of the bento box. The bento boxes are made from thin plates (called “kyogi”) of hinoki cypress or cedar, which help absorb moisture from the rice and side dishes, allowing them to remain delicious even after some time has passed. Despite selling such large quantities, using “kyogi” bento boxes demonstrates Kiyoken’s pride in ensuring that their station bento remains delicious even when it cools down.

Just as we mentioned the true value of station bentos lies in being delicious even when cold, we now recommend a bento that you can enjoy piping hot. After all, if it can be heated, warm food is always delicious, right?
That’s why you should try “Meet Hot Gyu-meshi in Matsusaka!!”

They use a special container called Naruhotto that generates steam at 100°C when you pull the string attached to it, allowing for convection and conduction to heat the food inside. This literally means you can enjoy a piping hot bento. This bento is produced by Aratake, a venerable station bento maker established in 1895. The main ingredient, beef, is sourced from Marunaka Honten, a renowned butcher shop in the local district of Nakamachi, Matsusaka City, using A-4 and A-5 grade beef. Surprisingly, it’s flavored with garlic! However, it’s delicately balanced to avoid being too overpowering, fitting for a station bento.

This bento was born from a collaboration project with the manga “Ekiben Hitori Tabi (solo journey with ekiben)” serialized in Manga Action, published by Futabasha, and Mr. Sakurai actually participated as a supervisor in its development. In fact, although not openly announced, Mr. Sakurai has been involved in the development of over 10 station bentos to date. Amidst many bentos that unfortunately disappear over time, this long-selling bento “Meet Hot Gyu-meshi in Matsusaka!!” has been cherished since its release in 2010 (Heisei 22). Its enduring popularity is undoubtedly due to how delicious this bento truly is.

“The best conger eel rice bento in Japan.” Mr. Sakurai asserts that there would be no disagreement about this claim, given the long history and high quality of Ueno’s conger eel rice. Established in 1901, Ueno uses the golden conger eel, sourced directly from fishermen; this type of eel is so rare that there may be only one in a hundred. These are then grilled with a secret sauce that has been passed down since the Meiji era.

The freshly grilled eel and freshly cooked rice packed in this bento are delicious right away, but the recommended time to enjoy it is actually two hours after it’s prepared. During this time, the flavors of the grilled eel soak into the rice, enhanced by the wooden “kyogi” bento box absorbing any excess moisture. The president of Ueno refers to this period as “nareru,” where everything achieves an exquisite balance after two hours. Ueno’s shop is located on the way from JR Miyajimaguchi Station in Hiroshima Prefecture to the ferry terminal for Miyajima. Purchase the eel rice box and board the ferry to Miyajima. When you arrive in Miyajima and finish sightseeing, it will be just the right time to eat.

It’s such a luxury to enjoy the finest eel rice while overlooking one of Japan’s Three Views, Miyajima. The best timing to eat would be after finishing your visit to Itsukushima Shrine.

When it comes to the best sushi station bento, this bento is it. It’s produced by Sushiyoshi, a popular sushi restaurant located within the Daido Market in Oita Prefecture, Kyushu. The head chef is born into a fishing family in Saganoseki, and is a true professional when it comes to fish. Packed inside are abundant delicacies such as Bungo Strait oshizushi (pressed sushi), Bungo beef aburi (seared beef) nigiri, shiitake butter yaki (grilled) nigiri, and toriten (chicken tempura) nigiri, literally overflowing with blessings from the sea and mountains.

The vinegared rice itself contains intricate ingredients, each remarkably elaborate. It won the Grand Prix at the 11th JR Kyushu Ekiben Contest in 2015, and this achievement is printed on its wrapping paper. The high level of perfection of this bento is such that it might have even elevated the prestige of the JR Kyushu Ekiben Contest itself.