Regional food and famous sweets of Tokyo
A layered food culture spanning old downtown cooking, modern city dining, and specialties associated with former Edo.
Tokyo is part of the Kanto region. This page lists the guides currently available in English.
14 guides in English
- Fukagawa MeshiTokyo
Fukagawa meshi is an old Tokyo clam dish associated with the former fishing community of Fukagawa. One style pours miso- or soy-seasoned clams and...
- Izu Islands KusayaTokyo
Kusaya is fish soaked in a repeatedly maintained fermented brine and then dried, giving it an exceptionally strong aroma and concentrated savory...
- Izu Islands Shima-zushiTokyo
Shima-zushi tops sweet vinegared rice with local fish marinated in soy sauce and commonly uses mustard instead of wasabi.
- MonjayakiTokyo
Monjayaki is a Tokyo griddle dish made from a thin, seasoned batter mixed with cabbage and ingredients such as seafood, meat, cheese, or mentaiko. It...
- Shinagawa MeshiTokyo
Shinagawa meshi originally referred to rice cooked with plentiful Tokyo Bay mantis shrimp. Recorded and revived versions also place sweet-soy simmered...
- Tokyo BananaTokyo
Tokyo Banana is a soft banana-shaped sponge cake filled with smooth banana custard, designed as an individually wrapped modern travel gift.
- Tokyo BettarazukeTokyo
Bettarazuke is lightly salted daikon pickled with rice koji and sugar, giving it a crisp bite and gentle sweetness.
- Tokyo Chomeiji SakuramochiTokyo
Tokyo-style sakuramochi, also called Chomeiji style, wraps smooth azuki paste in a pale pink wheat-flour crepe and then in an aromatic salt-pickled...
- Tokyo Dojo NabeTokyo
Dojo nabe cooks whole loaches in a shallow iron pot with a sweet soy-based seasoning and plenty of green onion.
- Tokyo Edomae Nigiri SushiTokyo
Nigiri-zushi places sliced seafood over a small hand-formed mound of vinegared rice, with Edomae techniques such as marinating, simmering and curing...
- Tokyo Edomae TempuraTokyo
Edomae tempura coats seafood from Tokyo Bay traditions, such as conger eel, shrimp and sillago, in a thin batter and fries each piece to emphasize...
- Tokyo Kaminari OkoshiTokyo
Kaminari okoshi binds roasted or puffed rice grains with sugar syrup into light, crisp blocks, sometimes adding peanuts, sesame or other flavors.
- Tokyo Ningyo-yakiTokyo
Ningyo-yaki are small castella-like cakes baked in detailed molds, commonly shaped as deities, dolls, birds or local landmarks and often filled with...
- Tokyo Yanagawa NabeTokyo
Yanagawa nabe simmers opened loach with shaved burdock in a sweet-savory broth and binds it with egg.