As Japan’s capital, Tokyo is a thriving metropolis where ingredients and cuisine from across the country converge. The diverse collision of food cultures colors Tokyo’s rich gourmet scene. In addition, Tokyo boasts many "Tokyo-only" local dishes that have been handed down since the Edo period. Below, we introduce some local gourmet specialties recommended for visitors to Tokyo!
About Tokyo’s Food Culture
Tokyo is the center of Japan and the gateway to the capital via Tokyo Station.
It is a melting pot where people and cultures from all over Japan gather, and when it comes to food, a wide variety of ingredients and dishes are available—making Tokyo truly the center of culinary excellence.
Moreover, Tokyo is famous for its down-town local foods such as Edomae sushi, monjayaki, and Fukagawa-meshi that originated in Tokyo.
With a culinary heritage that has existed since the Edo period as the center of Japan, Tokyo’s unique food culture is enriched not only by its traditional dishes but also by regional specialty restaurants.
Edomae Sushi
Edomae sushi is Japanese cuisine recognized worldwide as sushi.
The very origin of Japan’s traditional sushi lies in Tokyo, and sushi born in Tokyo is called Edomae sushi.
The term “Edomae sushi” refers to sushi made using fish caught in Tokyo Bay.
Its characteristics include various techniques such as marinating the fish in vinegar or salt, steaming, and dipping it in sauces.
While the fish itself is flavored, the rice is only mildly sweet, resulting in a well-balanced taste that is the charm of Edomae sushi.
Recommended Tip!
When you enjoy Edomae sushi in a restaurant, the key to experiencing it at its best is simple: eat it quickly.
This is because Edomae sushi is prepared with the expectation that it will be eaten immediately—down to the perfect temperature of the rice.
So, refrain from taking photos for SNS or chatting too much; eating it quietly is the best way to enjoy Edomae sushi.
Region: Tokyo / Kichijoji, Tachikawa, Hachioji, Takao, Machida, Okutama, Ome, Izu Seven Islands, Ogasawara, the 23 wards, Ueno, Okachimachi, Asakusa, Skytree, Nippori, Kita-Senju, Tokyo Station, Marunouchi, Akihabara, Ginza, Nihonbashi, Tsukishima, Akasaka, Roppongi, Odaiba, Shinjuku, Shibuya, Harajuku, Omotesando, Ebisu, Daikanyama, Meguro, Nakameguro, Ikebukuro, Nerima, Itabashi, Shimokitazawa, Sangenjaya, Nakano, Ogikubo, Shinagawa, Kamata, Kameido, Kasai, Monzen-Nakacho, Jiyugaoka, Futako-Tamagawa, Higashimurayama, Kodaira, Fuchu, Chofu
Season: All year
Monjayaki (Tsukishima)
When you think of Tsukishima, many people immediately associate it with monjayaki.
On a street known as “Monja Street,” over 80 monjayaki restaurants line the area.
The specialty of Tsukishima monjayaki is that the ingredients such as cabbage and pork are first stir-fried on an iron griddle before forming a “moat” into which the batter is poured.
Since the freshly grilled monjayaki is extremely hot, be careful not to get burned.
Recommended Tip!
Although different shops offer various types of monjayaki, the cooking process is generally the same:
1. Oil the griddle and place your ingredients on it.
2. Finely chop the ingredients with a spatula while stir-frying.
3. Once the cabbage softens, shape the ingredients into a donut-like form.
4. Pour the batter into the center of the donut shape.
5. Once the moisture evaporates, mix everything together and enjoy with a small spatula.
Monjayaki is quite easy to make once you get the hang of it, and if you’re new, the restaurant staff can cook it for you.
Region: Tokyo (23 wards), Ginza, Nihonbashi, Tsukishima
Season: All year
Chanko Nabe
Ryogoku, known as the sacred venue for sumo tournaments at the Ryogoku Kokugikan, is also famous for its delicious chanko nabe restaurants.
Chanko nabe is a hearty hot pot filled with a variety of ingredients, including meat and vegetables, that sumo wrestlers traditionally eat to build their physique.
There are many famous chanko nabe restaurants in Ryogoku where you can enjoy the very same dishes eaten by sumo wrestlers.
Recommended Tip!
Chanko nabe comes in various forms and flavors, with each sumo stable having its own unique recipe passed down through generations.
Chanko nabe was originally created to help sumo wrestlers gain weight and strength efficiently, and it is renowned for its balanced nutrition as well as its delicious taste.
Region: Tokyo / Kichijoji, Tachikawa, Hachioji, Takao, Machida, Okutama, Ome, Izu Seven Islands, Ogasawara, the 23 wards, Ueno, Okachimachi, Asakusa, Skytree, Nippori, Kita-Senju, Tokyo Station, Marunouchi, Akihabara, Ginza, Nihonbashi, Tsukishima, Akasaka, Roppongi, Odaiba, Shinjuku, Shibuya, Harajuku, Omotesando, Ebisu, Daikanyama, Meguro, Nakameguro, Ikebukuro, Nerima, Itabashi, Shimokitazawa, Sangenjaya, Nakano, Ogikubo, Shinagawa, Kamata, Kameido, Kasai, Monzen-Nakacho, Jiyugaoka, Futako-Tamagawa, Higashimurayama, Kodaira, Fuchu, Chofu
Season: All year
Shindai-ji Soba
Shindai-ji Soba is a type of soba enjoyed near Shindai-ji Temple in Chofu, known as a filming location for the serial drama “Gegege no Nyobo.”
There are many soba restaurants in the area around the temple, and the soba served there is known as Shindai-ji Soba.
The origins of Shindai-ji Soba trace back to the Edo period when the land around Shindai-ji could not support rice cultivation, so tenant farmers instead produced soba.
The harvested soba was then offered to the temple, and it became customary for the temple to prepare soba for visiting guests.
Recommended Tip!
The area around Shindai-ji offers ideal conditions for making soba:
・The temperature difference between day and night exceeds 5°C.
・The spring water’s temperature remains consistently around 17°C, irrespective of the season.
Such conditions result in Shindai-ji Soba that has a robust flavor and firm texture—it’s simply exquisite.
Region: Tokyo / Fuchu, Chofu
Season: All year
Yanagawa Nabe
Yanagawa Nabe is a traditional Japanese hot pot dish originating in the Edo period. It consists of loaches and burdock simmered in a sweet and savory broth, then finished with an egg.
Loaches may be unfamiliar to many, but thanks to their nutritional benefits, they have long been enjoyed as a stamina food.
Recommended Tip!
There is also “Dozeu Nabe,” a similar dish using loaches.
The primary difference is the cooking method for the loaches:
・Yanagawa Nabe: Loaches are simmered after removing internal organs and bones, then finished with an egg.
・Dozeu Nabe: Loaches are simmered whole.
The final, egg-finished Yanagawa Nabe has an overall mellow flavor.
Region: Tokyo / Kichijoji, Tachikawa, Hachioji, Takao, Machida, Okutama, Ome, Izu Seven Islands, Ogasawara, the 23 wards, Ueno, Okachimachi, Asakusa, Skytree, Nippori, Kita-Senju, Tokyo Station, Marunouchi, Akihabara, Ginza, Nihonbashi, Tsukishima, Akasaka, Roppongi, Odaiba, Shinjuku, Shibuya, Harajuku, Omotesando, Ebisu, Daikanyama, Meguro, Nakameguro, Ikebukuro, Nerima, Itabashi, Shimokitazawa, Sangenjaya, Nakano, Ogikubo, Shinagawa, Kamata, Kameido, Kasai, Monzen-Nakacho, Jiyugaoka, Futako-Tamagawa, Higashimurayama, Kodaira, Fuchu, Chofu
Season: All year
Fukagawa Meshi
Fukagawa Meshi is a fisherman's dish in which miso-simmered clams and long green onions are poured over rice.
It originated in Fukagawa, a fishing town during the Edo period known for its abundance of clams and oysters.
Although the sea in Fukagawa has been reclaimed and no longer exists, Fukagawa Meshi has been revived as a local specialty.
Recommended Tip!
The clams used in Fukagawa Meshi are rich in taurine and vitamins, which promote liver function and improve blood circulation.
The long green onions are known to help with fatigue recovery and possess antibacterial properties, making them effective in preventing colds.
Fukagawa Meshi is celebrated as a health food locally and is available at restaurants in the Fukagawa area or as a bento at Tokyo Station.
Region: Tokyo (23 wards), Kameido, Kasai, Monzen-Nakacho
Season: All year
OgiKubo Ramen
The neighborhood of OgiKubo, once known as a fiercely competitive ramen district, saw many ramen shops after World War II selling ramen made with a soy sauce-based seafood broth, and these became collectively known as "OgiKubo Ramen."
The concentrated seafood umami in OgiKubo Ramen quickly turned it into the soul food of the area, and it eventually came to be recognized nationwide as a representative local ramen of Tokyo.
Even today, numerous ramen shops operate around the OgiKubo Station, and the area remains a major battleground for ramen aficionados.
Recommended Points!
The original OgiKubo Ramen is based on a soy sauce seafood broth.
However, nowadays, a variety of ramen types have emerged in OgiKubo—not only seafood-based ramen but also tonkotsu (pork bone) soy sauce ramen and other styles.
The charm of OgiKubo Ramen lies not only in the original ramen served by long-established shops but also in the vibrant diversity of ramen offerings, each with its own unique personality across different eateries.
Region: Tokyo, including the 23 wards, Nakano, and OgiKubo
Season: All year round
Summary
Tokyo, as the heart of Japan, offers a rich tapestry of local gourmet dishes that blend traditions from the Edo period with regional flavors.
With a wide array of dishes such as Edomae sushi, monjayaki, chanko nabe, Shindai-ji Soba, Yanagawa Nabe, and Fukagawa Meshi available year-round, visitors can experience a uniquely Tokyo culinary adventure that cannot be enjoyed anywhere else.
Enjoy the distinct taste of Tokyo's local cuisine when you visit!