Tokyo
Tokyo Hotspots Part 1:
Tokyo’s Out-of-This-World Food Scene
An essential guide for those looking for adventure.
TOKYO
Anthony Bourdain put it best, “If I had to eat only in one city for the rest of my life, Tokyo would be it.” Coming from the West, the flavors of Tokyo can be otherworldly. For most, it’s a magical experience into a wonderland of belly-pleasing delights. Here’s what makes Tokyo cuisine so special.
Sushi – In the West, Sushi is almost as polarized as Democrats vs. Republicans. People who love sushi, love sushi, and people who don’t, really fucking don’t. For those that do, it’s a perfect first date spot if you’re into long pauses in conversation while stuffing your face with raw fish. In Japan, sushi began in the 8th century as a preservation method. Local fishermen would ferment freshly caught fish with rice and salt. Over time, this evolved into the fresh fish being placed on small beds of seasoned rice. Hanaya Yohei revolutionized sushi in the 19th century with the introduction of vinegared rice. Sushi gained popularity around the world in the 20th century in part due to its unique concepts like eating uncooked food, using chopsticks, and wheeling out dishes on conveyor belts. Today, Japanese sushi is one of the finest cuisines in the world.
Steak – Most people will go to Japan for its sushi. But if you’re super picky like my father, you can still be lured to Japan by its incredible steaks. In all fairness, I took him to a Bibimbap last year and he enjoyed it so we’re working on the Asian flavors. As for Japanese steaks, Japan has more styles of cooking steak than David Beckham has haircuts. First, Teppanyaki is a style of cooking where the chef grills meat on an iron griddle. You can find high-quality teppanyaki restaurants in Tokyo offering a variety of beef, including Wagyu. Next, Yakiniku refers to grilled meat, often enjoyed at barbecue-style restaurants. While it’s not specifically steak, you can find cuts of beef, including Wagyu, that you grill yourself at your table. Sukiyaki and Shabu-Shabu while not traditional steaks, are Japanese hot pot dishes where thinly sliced beef is swirled in boiling broth. It’s a delicious and interactive way to enjoy beef in Tokyo. For those who are a bit adventurous, some restaurants in Tokyo also serve grilled horumon which refers to beef or pork organs such as heart, kidney, liver, and tongue.
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We cannot forget about the world-famous Wagyu. Tokyo is renowned for its high-quality Wagyu beef, known for its marbling, tenderness, and frequent appearances on TikTok. Different varieties of Wagyu, such as Kobe, Matsusaka, and Omi, have unique flavors and textures. The specific characteristics of each type are attributed to the region, breeding techniques, and the meticulous care given to the cattle. Here’s a breakdown for 3 of the most popular varieties. DM if you’d like us to continue developing this list.
- Kobe
- Origin: Kobe beef comes from the Tajima strain of Japanese Black cattle raised in Hyogo Prefecture, with Kobe being its capital.
- Marbling: Known for its exceptional marbling, Kobe beef features intricate fat patterns that contribute to its tenderness, juiciness, and rich flavor.
- Quality Standards: Kobe beef is subject to strict standards, including being born and raised in Hyogo Prefecture and meeting specific criteria for meat quality.
- Matsusaka
- Origin: Matsusaka beef comes from Matsusaka City in Mie Prefecture. It is a type of Kuroge Washu (Japanese Black) cattle.
- Marbling: Similar to Kobe beef, Matsusaka beef is prized for its high marbling content, resulting in a buttery texture and intense flavor.
- Production Process: The cattle are carefully raised and undergo a unique feeding regimen that includes a diet rich in grains and beer, contributing to the meat’s characteristic taste.
- Omi
- Origin: Omi beef comes from Shiga Prefecture, particularly from the region around Lake Biwa. It is produced from Japanese Black cattle.
- Texture: While still known for its quality and tenderness, Omi beef tends to have a slightly leaner texture compared to Kobe and Matsusaka beef.
- Flavor Profile: Omi beef is celebrated for its well-balanced flavor, combining the umami-rich taste associated with Wagyu beef and a slightly firmer texture.
Ramen – I had no idea Ramen was Chinese. Ramen, a staple of Japanese cuisine, has a history rooted in Chinese street food. Introduced to Japan in the late 19th century, ramen became popular in Japan during the post-World War II era when food shortages led to the widespread consumption of wheat-based noodles. In the mid-20th century, Momofuku Ando’s invention of instant ramen revolutionized the industry, providing a convenient and accessible way to enjoy this flavorful noodle soup. Ramen’s global popularity surged in the late 20th century, with ramen shops expanding internationally. The dish continues to evolve, with many flavor profiles, ingredients, and regional variations emerging across Japan and around the world. Growing up in Chicago, there was nothing more comforting than a hot bowl of Ramen after stepping out of the freezing cold of winter.
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Fast Food – The Japanese fast food scene is bonkers. McDonald’s has been slinging burgers in Japan since 1971, but the enduring reverence for the American fast food chain is evident from the smiles on the local’s faces as they enjoy their golden yellow french fries and quarterpounders with cheese. In Japan, McDonald’s menu prices are affordable and the food is consistent, but for me, the spicy nuggets were the draw. Stuff of legends. You can’t get them anywhere else. Japanese McNuggets are mouthwatering and they come with a spicy dipping sauce that rockets the nuggets to outer space. If these nuggets were available in the States there would be lines out the door. 7/11’s are quite special in Japan as well. Shockingly, the sushi at 7/11 in Japan is better than half the sushi restaurants in the US. It’s fucking fantastic. As far as local fast food. Mos Burger and Sukiya take the cake to me. Take a look at five tasty options:
- MOS Burger: Known for its high-quality ingredients and its variety of burger options, MOS Burger’s burgers have a meaty rich flavor of beef and pork, a special soy-based sauce, and topped with chilled tomato slices.
- Sukiya: Sukiya is an affordable quick-service chain specializing in gyudon, a bowl of rice topped with thinly sliced beef and onions simmered in a savory soy-based sauce.
- Yoshinoya: Yoshinoya is a similar concept to Sukiya. It’s one of the oldest and most widespread fast-food chains in Japan, with a history dating back to 1899.
- Coco Ichibanya: Specializing in curry rice, Coco Ichibanya has customizable curry dishes with various toppings, spice levels, and rice portions. It boasts incredible flavors and diverse curry options.
- Mister Donut: Mister Donuts started as a donut chain in the US, was bought out by Dunkin Donuts and now only 1 store remains in the States. Nowadays, Mister Donut is consistently ranked as Japan’s 3rd most popular chain for its delicious doughnuts and coffee.
Tonkatsu – Tonkatsu, was introduced to Japan in the 19th century by Japanese students returning from abroad. Tonkatsu is a derivative of the European breaded and deep-fried cutlet. The dish gained popularity in Tokyo’s food scene after local chefs adapted it to Japanese tastes. Tonkatsu typically features a pork cutlet, though variations with beef or chicken also exist, breaded with panko (Japanese breadcrumbs) and deep-fried until golden brown. Served with shredded cabbage, tonkatsu sauce, and often accompanied by rice, this dish has become a staple in Japanese cuisine. The name “tonkatsu” is derived from the Japanese words “ton” (pork) and “katsu” (cutlet). Over the years, tonkatsu has evolved into diverse styles, including katsudon (tonkatsu served over rice with egg and condiments) and various regional variations, solidifying its place as a comforting and flavorful dish enjoyed in Japan and beyond.
Tokyo’s food scene is off the charts! The distinct flavors and quality of Japanese food are something you cannot get anywhere else in the world. It’s not surprising that Tokyo has some of the best food talent in the world. Coming next, we’ll deep dive into Tokyo’s hot spots so you can know where to go when you plan your Tokyo adventure. Like and subscribe on TikTok and Instagram to show your support.
More Adventures Coming Soon!
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