Tokyo food is a strong reason to visit Tokyo, we are not exaggerating. This cuisine heaven of Japan has received more Michelin stars than any other country in the world outside France, thanks to decades of dedication and precision to the art form. Are you ready for a gourmet trip of a lifetime?
Tokyo Food and Suggested Spots
The name is a combination of the word’s “tempura” and “donburi.” As a result, tendon is a white rice bowl topped by deep-fried fish and veggies. Tempura has blossomed into its own genre, with some specialized establishments costing tens of thousands of yen for an intricate set menu, but tendon maintains a simple, inexpensive meal beloved by the public. Tendon is a go-to fast-food when you need something full and gratifying. It’s made with fresh fish that’s fried in sesame oil (typically) till golden and crunchy.
Tsukemen is a Japanese word that means ‘dipping noodles.’ This ramen’s noodles and broth are delivered in different bowls, and you essentially dip the former into the latter and enjoy. Chef Kazuo Yamagishi originated it in Tokyo in the early 1960s, and other tsukemen eateries quickly followed, expanding the variety. Dipping udon and soba are also available nowadays. Tsukemen noodles are thicker than ramen noodles, and the broth is much more concentrated in flavor and not as diluted as ramen broth. Naokyu is a suitable location for Tokyo Food.
This delicacy, which literally means ‘oil noodles’ (don’t worry, they’re not as greasy as you might think), originated in Musashino, western Tokyo. Chinchintei and Sankou, two noodle shops in Tokyo, claim to have invented this combination of soupless noodles, toppings, and vinegar, which they began selling almost half a century ago. It’s odd that the term has remained, given that the meal includes little to no oil. Some claim it’s to distinguish it from tsukemen, while others believe it’s because the sauce contains oil, but we prefer the theory because you’re ‘coating’ the noodles with sauce as you devour.
A suitable location for Tokyo Food is Miharu Ebisu.
Monjayaki is Tokyo’s answer to okonomiyaki, the classic cuisine of Hiroshima and Osaka. It’s a form of pan-fried batter or savory pancake. Much when cooked, monjayaki has a slightly liquid appearance, like melted cheese, but the delectable mixture tastes even better than it looks. Monja, as it’s lovingly regarded in Tokyo, has its roots in a crêpe-like delicacy known as mojiyaki from the late Edo period.
Here is a suitable location for Tokyo Food Edo Monja Hyotan.
Fukagawa, a small fishing hamlet in eastern Tokyo, thrived during the Edo period (1603-1868), owing to the availability of high-quality asari (short-neck clams) and oysters found in the area. Bukkake-meshi, a clam soup with green onions and tofu served over cold rice, was a fisherman’s favorite back then. Because clams were inexpensive and abundantly available, this simple dish became popular in Fukagawa households, earning the name Fukagawa-meshi (Fukagawa rice dinner). While purists maintain that real Fukagawa-meshi is rice cooked with broth, the phrase is now more commonly used to describe rice cooked with clams.
Sumo wrestlers consume massive quantities of this protein-rich recipe throughout their weight-gaining period. The soup is typically made with dashi or chicken stock, while the hotpot is primarily made with chicken. Because chicken is connected with triumph, a warrior should always be on two feet in a contest, much like the bird (he loses if any part of his body besides his soles touches the ground). Nevertheless, chanko nabe with pork is available to enhance the flavor of the soup.
© DK.YOZAWA.CEO / Tokyo Food
In Japan, bread, or wheat for that matter, has a long history in Tokyo Food. When the nation officially opened to the Westerners in the 1850s, it was introduced to bread, but it didn’t catch on until after World War II. Wheat was provided by America to nourish the nation, and wheat-based foods such as ramen, udon, okonomiyaki, and pastry grew in popularity. Bread demand has recently surpassed rice demand. Japanese bakers have not only perfected the art of breadmaking but have also produced novel breads that have become popular around the world, as exemplifies a nation of visionaries.
Tokyo, the planet’s sushi capital, is where you’ll get next-level sushi that distinguishes them apart from the remainder of the world’s sushi. The availability of fresh seafood and the time-honored techniques involved in creating the vinegared rice, also known as sushi rice, are two important winning reasons. Sushi is, after all, the food most closely associated with Japanese cuisine.
It was first offered as a fast snack for Edoites at roadside booths across Tokyo in the 1820s, with rice vinegar functioning as a preservative for the fish and rice. It was popular dish in Japan. You can now enjoy omakase courses in top-of-the-line sushi restaurants, eat sushi as fresh as it gets at the fish market, or eat sushi at conveyor belt (kaitenzushi) or standing sushi restaurants for a fraction of the price. A suitable location for Tokyo Food is Tsugu Sushimasa.
Anago (saltwater conger eel) is much less fatty, oceanic brother of unagi (freshwater eel). Anago is also far less uncommon than unagi, which has been on the critically endangered list for decades, making it a more common menu item. Because the fish is endemic to Tokyo Bay, it has found its way into numerous forms in local cuisine, where it is prized for its clear, subtle flavor. Tokyo specialties include anago tempura and stewed anago as a sushi topping, although anago is also widely served in methods similar to unagi, such as with a sweet-sour kabayaki sauce or simply grilled in a shirayaki style.
Omelettes are presented over flavored rice, with a variety of soy sauces, rice flavors, and other accompaniments (even a hamburger patty!) to choose from. There’s also roast chicken, roast beef, soup, and other dishes. Rengatei, a Ginza restaurant, is credited with inventing this yoshoku (western-style Tokyo Food) staple in the early 1900s.
Nobody does it better than Japan when it comes to food specialties. Though Tokyo Food has it all and Kyoto is known for its traditional cuisine, there are plenty of other sites to see along the road. Every side street, every floor in every large structure, the top and bottom (and middle) of every stairway, every featureless frontage, every inconspicuous flicker of light, every chasm between two planks of wood – every door, every window, every protruding neon sign or hanging banner, you will find a wonderful place to eat.
Featured Photo Susann Schuster / Tokyo Food