Regional cuisine of Tokyo region

Tokyo
Kusaya
Tokyo Seafood

Kusaya

“Kusaya” is a unique fermented food that has been made since ancient times in the Izu Islands in Tokyo. It is completed by soaking fresh fish such as turban ...

Tokyo
Tsukishima Monja

Tsukishima Monja

When baking on a teppan, from where you wrote letters with tane, “character yaki” → “monjayaki” came from... It is a dish in which flour is melted in water a...

Tokyo
Negima Nabe
Tokyo Nabe dish

Negima Nabe

It is a regional dish of Edo where green onions and tuna are boiled in warishita (soy sauce, sake, misho, and soup stock), such as sukiyaki. It is still favo...

Tokyo
Chanko nabe (chankonabe)
Tokyo Nabe dish

Chanko nabe (chankonabe)

Ryogoku, known as the town of sumo, is home to Ryogoku Kokugikan, famous for sumo, and is said to be the sacred place of “chanko nabe.” Chanko nabe (chankon...

Tokyo
Shima-zushi
Tokyo Sushi

Shima-zushi

Use shiira, medallis, alea, camellia, amberjack, and bonito caught on the island. Soy sauce is soaked in soy sauce, and vinegared rice is used with sugar and...

Tokyo
Yanagawa nabe (Yanagawa nabe)
Tokyo Nabe dish

Yanagawa nabe (Yanagawa nabe)

Yanagawa nabe (Yanagawa nabe) is a hot pot dish born in Edo that uses loaches. Like “doze-nabe”, it is a loach hot pot dish, but it is often distinguished f...

Tokyo
Fukagawa Meshi
Tokyo Don dish

Fukagawa Meshi

Originally it was a cover for fishermen near Fukagawa, and it was a dish for the common people. In the Edo period, the dishes were made using ao-goats, but c...

Tokyo
Tendon
Tokyo Don dish

Tendon

“Tendon,” where you eat tempura with crispy batter with rice and a sweet and spicy sauce, is a bit different from “tempura” that you eat alone, and it captur...

Tokyo
Kanto oden
Tokyo Nabe dish

Kanto oden

Oden is not a common name throughout Japan, and in the Kansai region, it is sometimes called “Kanto ni” or “Kanto cooked.” There are various theories that o...

Tokyo
Hachioji ramen
Tokyo Ramen

Hachioji ramen

It is a ramen that brings out the sweetness of the onion. The soup is based on soy sauce flavor and features sweetness and unique richness by lard. In additi...

Tokyo
Jindaiji soba
Tokyo Soba & Udon

Jindaiji soba

Originally, the land was not suitable for rice production, and the abundance of water draining and spring water was suitable for making soba, so it is said t...

Tokyo
Kuzumochi

Kuzumochi

There seems to be a theory that Kujumochi in Kanto used the guitsuji to distinguish it from the Kansai region's “Kuzumochi”. How to make the Kanto version is...