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 Nabe
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
Tsukishima’s beloved local specialty
One account says monjayaki got its name from “mojiyaki” (“grilled letters”), because people used the batter to write characters on the griddle. It is made by mixing wheat flour with water, then pou...
Edomae Sushi
Nigiri sushi made with fresh seafood from Tokyo Bay.
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 own distinctive sushi slang, including “ag...
Jindaiji Soba
Soba originating in Jindaiji, Chofu, Tokyo.
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 took root here. Although buckwheat fields d...
Dozeu Nabe
A beloved Edo-era comfort food made with loach
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 with burdock and finished with egg; maru na...
Anmitsu
A colorful treat that’s a delight to look at
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, and comes in many variations topped with ...
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
Also called Fukagawa-don or asari rice, this is a traditional dish from Edo’s Fukagawa area.
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 the Meiji period onward, other shellfish ...
Kuzumochi
Kanto-style kuzumochi is a fermented sweet!
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 dissolving kudzu starch in water and addin...
