Regional cuisine of Tokyo region
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Hachioji Ramen
Hachioji Ramen (八王子ラーメン, Hachioji rāmen) is a beloved local specialty of Hachioji City in Tokyo, celebrated for its simple yet unique charm. This d...
Tendon (Tempura Rice Bowl)
Tendon (天丼) is a delightful dish combining crispy tempura with rice, generously topped with a sweet and savory sauce. Different from enjoying tempura on it...
Yanagawa Hot Pot
Yanagawa Hot Pot (柳川鍋, Yanagawa nabe) is a traditional hot pot dish from the Edo period, featuring loach fish as its star ingredient. Similar to "Dozeu...
Kanto Oden
Oden, a beloved Japanese hot pot dish, is referred to differently depending on the region. In the Kansai area, it is often called "Kanto-ni" or "Kanto-daki,"...
Chanko Nabe
Ryogoku, known as the heart of sumo wrestling, is home to the famed Ryogoku Kokugikan arena and is revered as the sacred ground of Chanko Nabe (ちゃんこ鍋). ...
Hanetsuki Gyoza
Hanetsuki gyoza originated in Kamata, Ota City, and are said to have been sold there since the 1980s. Their crispy, crunchy edges and juicy filling make them...
Shima-zushi
Shima-zushi uses fish caught around the island, such as mahi-mahi, Japanese butterfish, alfonsino, striped jack, amberjack, and bonito. The fish is marinated...
Tokyo Agepan
Did you know that agepan originated in Tokyo’s Ota City? It was reportedly created to improve the nutrition of children who were not getting enough calories....
Sakura Nabe
A traditional dish from Tokyo’s old downtown, Sakura Nabe dates back to the Meiji period. Horse meat is known as sakura-niku, or “cherry blossom meat”; the n...
Dozeu Nabe
An Edo regional dish with a history of more than 200 years. There are several versions: Yanagawa nabe, made with opened loach simmered in warishita sauce wit...
Negima Nabe
An Edo-style local dish made by simmering leeks and tuna in a sukiyaki-style broth of soy sauce, sake, mirin, and dashi. A popular everyday dish since the Ed...
Edomae Sushi
Edomae sushi refers to nigiri and nori rolls made with fresh seafood caught in Tokyo Bay. Sushi chefs prepare it. Edomae sushi restaurants also have their ow...
Fukagawa-meshi
Originally a meal prepared by fishermen near Fukagawa, Fukagawa-meshi was once a humble everyday dish. In the Edo period, it was made with surf clams; from t...
Kuzumochi
Kanto’s kuzumochi (久寿餅) is said to use these substitute characters to distinguish it from Kansai’s kuzumochi (葛餅). The Kanto-style version is made by di...
Anmitsu
Anmitsu originated in Ginza in the 1930s, when sweet bean paste was added to mitsumame, which originated in Asakusa. It is also a seasonal word for summer, a...
Jindaiji Soba
Rice was not well suited to the area’s land, while its well-drained soil and abundant spring water were ideal for growing buckwheat, and soba cultivation too...
