Give food the right role
Reserve meals that are small, popular, expensive, special-diet sensitive or central to the trip. Keep everyday meals flexible.
What to book
Book omakase, kaiseki, special occasions, ryokan dinners and restaurants with few seats.
What to leave open
Keep ramen, udon, market food, department-store food and many lunches flexible around the actual day.
Practical rule
Use three categories: booked anchors, saved neighborhood options and easy fallback meals near the hotel.