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.
7 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...
- Tokyo BettarazukeTokyo
Bettarazuke is lightly salted daikon pickled with rice koji and sugar, giving it a crisp bite and gentle sweetness.
- 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 Yanagawa NabeTokyo
Yanagawa nabe simmers opened loach with shaved burdock in a sweet-savory broth and binds it with egg.