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
Chanko nabe (chankonabe)
Tsukishima Monja
Edomae sushi
Jindaiji soba
Dojonabe
Anmitsu
Tendon
Fukagawa Meshi
Kuzumochi
Kanto oden
Chanko nabe (chankonabe)
Full of nutrition! The source of power of sumo wrestlers “chanko nabe”
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 (chankonabe) is a hot pot dish that is eaten on ...
Tsukishima Monja
Local food Tsukishima Monja in Tokyo!
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 and poured over a hot iron plate for baki...
Edomae sushi
Nigiri sushi made from fresh seafood from Tokyo Bay
Nigiri sushi and nori rolls made from fresh seafood caught in Tokyo Bay are called Edomae-zushi and are made by sushi craftsmen. In Edomae zushiya, there are unique “sushi words”, such as agari tea...
Jindaiji soba
Soba originated in Jindaiji, Chofu City, Tokyo!
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 that soba making in this area was establi...
Dojonabe
The taste of the common people from the Edo period! Dojonabe
A local dish of Edo with a history of over 200 years. There are Yanagawa-nabe, which is opened and stewed in warishita and cooked with eggs, a round nabe where live dojo is soaked in sake and cooke...
Anmitsu
I'm delighted with the beautiful look
It was the birthplace of Ginza in the 1930s, and is derived from the fact that the bean paste was put on the bean paste, which originated in Asakusa. It is also a seasonal language for summer, and ...
Tendon
Local specialties counted as one of the three flavors of Edo
“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 captures the hearts of eaters. Frying fresh p...
Fukagawa Meshi
It is also called Fukagawa bowl or clam rice. Traditional food in Edo Fukagawa!
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 clams and clams are also used after the M...
Kuzumochi
Actually fermented food! “Kuzumochi” in Kanto!
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 to dissolve the kudzu flour in water an...
Kanto oden
The ingredients are stewed in a dark broth using dark soy sauce to give it a firm flavor and color
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 oden is called Kanto-ni (Kanto cooked) in...