Food is inextricably linked to culture. This is the case everywhere in the world. Japanese cuisine offers an abundance of gastronomic delights thanks to its variety of regional and seasonal dishes. For many people in modern society, food can be an unimportant part of everyday life, but historically it has had a huge impact on various elements of human society, and that impact is present today. Food and food preparation are a common element of all existing communities, regardless of geographical location or historical period. Throughout history, food and cuisine have created, combined and separated cultures. People began to travel around the world for various reasons and needs, due to cultural sights, cultural beauties and the like, from which tourism later developed. With the increase in the number of tourists and travel, tourism thus began to develop more and more and turn to their needs. Preservation of national culture or cultural heritage and effective marketing can easily create a recipe for building a unique, profitable and extensive gastronomic tourism. Thanks to modern technology, in today's society there are practically no boundaries. People have access to almost every country in the world, which has led to the global expansion of tourism. There are many different reasons to travel, but curiosity about new culinary experiences is one of the biggest. This thesis explore the components crucial to the efficiency and success of Japanese gastronomic tourism that attracts both domestic and foreign guests. Branding also plays a significant role in promoting a destination. The main goal of this thesis is to show the development of Japanese cuisine in the context of gastronomic tourism. This research can be useful for the advancement and strengthening of the gastronomic sector of tourism in all areas suffering from stagnation or falling traffic. It is based on a theoretical description, analysis of secondary sources and existing literature, written mainly in English. The paper will present concepts such as tourism and gastronomy, explain the concept of Japanese cuisine and focus on the specifics of Japanese gastronomic tourism. The theoretical foundations will be supported by an analysis of the websites Rurubu, Nihon no tabi and Arigato Food Tours Japan, which will be seen into to find similarities and try to explain their subtle impact on the average "consumer".