Major station exits are named by direction — Higashi-guchi (East Exit), Nishi-guchi (West Exit) etc. When your hotel says "use the East Exit," look for 東口. At massive stations like Shinjuku or Osaka, follow the romaji signs first and only ask for help once you're outside the gates — station staff at the 案内所 (Information Desk) are extraordinarily helpful.

The most important phrase at any restaurant is the dashi question — だし（出汁）は何ですか？ Dashi is nearly invisible but present in most soups, broths, sauces, and even some vegetable dishes. It's almost always made from katsuobushi (bonito fish flakes) or niboshi (dried sardines). The exceptions are kombu dashi (seaweed-only, fully plant-based) and shiitake dashi. Always ask.

Japan's tax-free threshold is ¥5,000 per store per day for consumables and ¥5,000 for general goods (combined purchases count). Look for the 免税 (Menzei) / Tax Free signs at department stores and larger shops — you'll need your passport. Omiyage (お土産) culture is deeply ingrained; expect beautifully packaged regional specialties at every train station. These make the best gifts to bring home — and they're already wrapped.

Every itinerary I design reserves at least one unscheduled afternoon — what I call a wander day. No transfers, no reservations, no must-sees. Just the neighborhood, a good pair of shoes, and permission to get beautifully lost. That's where Japan reveals itself.