Introducing the top 10 unmissable local gourmet dishes from the Tokyo region.
Introducing the top 10 unmissable local gourmet dishes from the Tokyo region.
When visiting the Tokyo region, be sure to enjoy the authentic local gourmet dishes at their best.
Table of Contents
Hachioji Ramen
Chanko Nabe
Tsukishima Monjayaki
Edomae Sushi
Jindaiji Soba
Dozeu (Dojo) Hot Pot
Anmitsu
Tendon (Tempura Rice Bowl)
Fukagawa Meshi
Kuzumochi
Hachioji Ramen
A delightful soy sauce ramen from Hachioji, accented with aromatic chopped onions
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 dish features a clear soy sauce-based bro...
Chanko Nabe
Nutritious and hearty! The secret to sumo wrestlers' strength
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). Chanko Nabe (Chanko Nabe) is a tradit...
Tsukishima Monjayaki
Tokyo's local comfort food – Tsukishima Monjayaki!
Tsukishima Monjayaki (月島もんじゃ, Monjayaki) is a unique dish with an interesting origin: its name is said to come from writing characters with the batter on a hot griddle (“moji-yaki,” meaning “...
Edomae Sushi
Nigiri sushi made with fresh seafood from Tokyo Bay
Edomae Sushi (江戸前寿司, Edomae sushi) refers to nigiri sushi and sushi rolls crafted by skilled sushi chefs using fresh seafood sourced from Tokyo Bay. At traditional Edomae sushi restaurants,...
Jindaiji Soba
Traditional soba from Jindaiji in Chofu, Tokyo!
Jindaiji Soba (深大寺そば, Jindaiji soba) originated in Chofu, Tokyo, where the land was unsuitable for rice cultivation but ideal for growing soba due to its well-drained soil and abundant spring ...
Dozeu (Dojo) Hot Pot
A beloved taste of the Edo period: Dojo Hot Pot
Dozeu (Dojo) Hot Pot (どじょう鍋) is a traditional dish from the Edo period with over 200 years of history. There are several variations of this dish, such as Yanagawa-Nabe, where dojo fish are ...
Anmitsu
A delightful treat as beautiful as it is delicious
Anmitsu (あんみつ) originated in the 1930s in the Ginza district of Tokyo, inspired by mitsumame (みつ豆), a dessert from Asakusa that was enhanced with sweet red bean paste. Now a classic Japan...
Tendon (Tempura Rice Bowl)
A celebrated Edo specialty and one of the "Three Delights of Edo"
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 its own, tendon brings a unique harmony of...
Fukagawa Meshi
A traditional dish from Edo Fukagawa—also known as Fukagawa Don or Asari Rice Bowl!
Fukagawa Meshi (深川めし, Fukagawa meshi) originated as a simple, hearty meal for fishermen in the Fukagawa area and became a staple of common folk. In the Edo period, it was traditionally made ...
Kuzumochi
A surprising fermented treat! Kanto’s “Kuzumochi”!
Kuzumochi (くずもち, Kuzumochi) from the Kanto region is believed to have been named with alternate kanji to differentiate it from Kansai’s “Kuzumochi,” which uses arrowroot starch. The Kanto versi...
