The gastronomy of Tokyo was developed during the Edo period (1603 – 1867). This huge city has countless local specialties. Here, we only talk about some of them:

  • Chanko-nabe: meat, fish or seafood stew and seasonal vegetables, consumed by sumo wrestlers to gain weight.
  • Dojo-nabe: slices of dojo (river fish) cooked with soy sauce and served with chopped leeks.
  • Fukagawa-meshi: rice with clams and chopped leeks.
  • Kaminari-okoshi: biscuit based on roasted sweet rice mixed with peanuts or other ingredients, sugar and “mizuame” (starch syrup).
  • Monjayaki: grilled batter made with flour, water and cabbage in strips, to which you can add different ingredients such as meat, seafood, vegetables…
  • Ningyo-yaki: sweet made with flour, eggs and sugar, which may or may not be filled with anko (sweet bean paste).
  • Tsukudani: fish, meat or vegetables, cut into small pieces, fried in soy sauce and “mirin” (sweet rice wine). It usually accompanies rice.
  • Umeboshi: plum pickled in salt and dried in the sun.

There are endless restaurants throughout the city where you can eat ramen, soba, sushi or tempura, but you will also find specialized neighbourhoods, such as Tsukiji in sushi or Shinjuku in ramen.

Tokyo has more than 200 Michelin-starred restaurants, which doesn’t mean you can’t eat for cheap price. Try the areas around Ueno and Yurakucho stations where you will find many alleyways, called “yokocho”, full of traditional “izakaya” (Japanese bar), where sometimes you can only pay in cash.

“Ikadakimasu” – Enjoy your meal!

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