BEST 10 FOODS YOU MUST TRY IN TOKYO, JAPAN ｜Food and Travel Guide 2025

BEST 10 FOODS YOU MUST TRY IN TOKYO, JAPAN ｜Food and Travel Guide 2025

Discovering a country often starts with its food! it’s one of the most exciting ways to understand a place. Food carries so much of the culture,
yet when you’re somewhere new, figuring out what to try first can feel overwhelming, especially with unfamiliar dishes and a different language. On my first visit to Japan, I explored ten iconic foods that completely won me over — and I’m sharing them so you can add them to your own trip. Stick around, because for each food I’ll also highlight a Tokyo spot where you can taste it at its best！ You can’t talk about Japanese food without mentioning sushi. Fresh fish, perfectly seasoned rice — it’s simple, but nothing else tastes like it. One bite and you’ll get why it’s become a worldwide obsession. The history of sushi actually goes back a long way. It started as a way to preserve fish for months. People would pack fish with salt and rice to ferment it, and this style was called nare-zushi. Back then, the rice wasn’t eaten — only the fish was. Later, fermentation times got shorter and a new style called haya-zushi appeared. This is when vinegar was added to give the rice a light sourness and make it easier to eat. By the Edo period, what we now know as nigiri sushi was born. Fresh fish was available in Edo, which is modern-day Tokyo, so people skipped fermentation and
served raw fish over rice. It was quick to make and sold at street stalls — basically the fast food of that era. Today, sushi is loved all over the world. But it’s surprising to think it all started as
a way to store fish. Sushi in Japan comes in a few different styles and each one feels totally different. There’s the classic counter seat style where the chef makes everything right in front of you. You can ask about seasonal fish and recommendations and it feels more like a conversation than just a meal. Because it’s served the moment it’s made you get the perfect balance of fresh fish and warm rice. It’s usually for omakase courses or special seasonal pieces so it’s perfect when you want a memorable experience. Then there’s kaiten sushi where plates move around on a conveyor belt. You pick what you like or order from a screen and each plate has a different color that shows the price. It’s casual and easy to enjoy alone or with friends and there are even side dishes like ramen or tempura. You can eat at your own pace and try a little bit of everything. And there’s tachigui sushi which is literally standing sushi bars with no seats. It’s quick and casual and you can just stop by for one or two pieces when you’re short on time. You see them a lot in busy stations or even airports and they’re usually cheaper because there’s no seating charge. Out of all the sushi places in Tokyo, I wanted to highlight one that really stands out. It’s the Kura Sushi Global Flagship in Asakusa ROX. It’s just a one minute walk from Tsukuba Express Asakusa Station, right inside the ROX shopping complex
on the fourth floor. This location is part of their “Muten Kura” concept. Unlike regular Kura Sushi, Muten Kura focuses on being completely free of chemical seasonings, artificial sweeteners, colorings, and preservatives. They use natural broths and ingredients so you can really taste the flavor of the fish and rice. It’s designed to be safe and enjoyable for everyone, which is why it’s popular with both locals and tourists. When I visited, most of the customers were travelers. The space is huge — about 270 seats — and the atmosphere is bright with touches of Asakusa-style decor. It feels relaxed and works perfectly for a meal between sightseeing or shopping. Plates start at 150 yen, and there’s more than just sushi. You can get things like chawanmushi, miso soup, even desserts like cake. They also take reservations, which is nice because Asakusa can get really busy. If you’re sightseeing around here and want a casual but good sushi stop, this is definitely one to keep in mind. Tonkatsu is one of those Japanese comfort foods that somehow makes you feel stronger after eating it. It’s said to have been created in Ueno during
the Meiji era. The story behind tonkatsu is actually pretty interesting, and there’s even a reason why people associate it with feeling energized. Its roots go back to a Western dish called cutlet, or katsuretsu in Japanese, which became popular in Japan during the Meiji period. The word cutlet originally referred to lamb or beef
on the bone, but later came to mean breaded meat cooked in butter. For centuries, meat wasn’t common in Japan due to Buddhist influence. But after Japan opened to the world in the late Edo period, restaurants began serving beef to meet the demands of foreigners living here. The Meiji government also wanted to encourage meat consumption for better nutrition. In 1872, Emperor Meiji famously ate beef for the first time, and the news sparked a nationwide boom
in beef dishes, including katsuretsu. The difference between katsuretsu and today’s tonkatsu is how it’s prepared. Tonkatsu uses thick cuts of pork, fried in plenty of oil like tempura, then sliced before serving. It’s usually paired with shredded cabbage, rice, and miso soup — the classic combo you see everywhere now. There’s also a cultural twist. The word “katsu” sounds like “victory” in Japanese, so people often eat it before exams or sports competitions for good luck. Maybe that’s why it feels like a food
that gives you energy. And tonkatsu comes in several varieties, so let’s break those down next. If you’re coming to Japan, you probably want to enjoy tonkatsu at its best. What makes a big difference in flavor is
actually the cut of pork. Knowing the types of meat changes the texture and taste completely. The two most common cuts are rosu katsu and hire katsu. Rosu katsu is all about juiciness. It’s cut from the loin, which has a layer of sweet, rich fat that gives every bite a perfect balance of flavor and tenderness. Hire katsu, on the other hand, is lean. It’s made from the tenderloin with almost no fat, so it feels lighter and healthier. Choosing between them really depends on
what you’re craving. If you want something juicy and rich, go for rosu. If you prefer something lighter or aren’t into fatty cuts, hire is the way to go. When you’re at a restaurant, check the menu descriptions or ask the staff
for their recommendation. Understanding the difference between these two cuts makes eating tonkatsu so much more satisfying. Try both and see which one becomes your favorite. So today, let’s check out Katsukichi! inside the Shin-Marunouchi Building,
right in front of Tokyo Station. This place is on the 5th floor
and directly connected to the Marunouchi North Exit through an underground passage. This tonkatsu specialty restaurant has been around for 60 years, keeping its traditional flavors alive. The interior is designed
with natural wood, pushing the limits of the building’s regulations. At the entrance, you’ll also see 700 soba choko cups, adding a strong touch of Japanese tradition. I went for their special lunch set, buta tegone katsu teishoku,
which is limited to 20 servings per day and costs ¥1,880/$12.40. This handmade menchi katsu is
made from 100% premium domestic pork. The set includes white rice or perilla rice, red miso soup, pickles,
and a fresh vegetable salad. The salad is refillable, which is a rare
find for a lunch like this, so I made sure to take full advantage of it. A little while later,
my red miso soup arrived, and after about 10–15 minutes, the menchi katsu was served. This katsu is made using premium Japanese pork like Iwanaka pork, coated in fresh egg
and the finest breadcrumbs, then deep-fried slowly in fresh corn oil—a technique perfected over 60 years. The moment I took a bite, I knew it was on another level. Super crispy,
perfectly juicy, and just incredible. They offer two sauces:
regular and extra spicy. I tried the spicy one, but honestly, it wasn’t
that spicy—just really well-balanced. Surprisingly, the regular one had
more of a tangy taste, so I’d personally
recommend the spicy version. I also added plenty of mustard
for that extra kick. The meat was tender,
the filling had a nice crunch, and the whole dish was super satisfying. Ramen actually came to Japan from China. Its origins trace back to a Chinese noodle dish
called lamian. But over time, Japan developed its own styles with different broths, toppings, and noodles. Now it’s considered a unique part of Japanese food culture. In 1958, instant ramen was born with the release of Nissin’s Chicken Ramen. That changed everything, making ramen something you could enjoy anytime, anywhere. From street shops to instant packs, ramen became a national favorite. Ramen has a few main styles, and the easiest way to tell them apart is by the soup flavor. The most classic is shoyu ramen. It’s made with a soy sauce base, usually combined with chicken or pork broth, and it’s the flavor you’ll often find in Tokyo’s classic chuka soba. Then there’s miso ramen. It started in Sapporo, Hokkaido, with a rich miso broth topped with vegetables and buttered corn. It’s hearty and perfect for cold weather. Shio ramen is lighter, with a clear broth. It tastes clean and lets the flavor of the ingredients really stand out. Tonkotsu ramen is famous in Hakata and Kurume. It has a cloudy pork bone broth that’s been simmered for hours, served with thin noodles and often enjoyed with extra servings called kaedama. There are also unique regional styles. Kitakata ramen has flat thick noodles in a light soy broth. Tokushima ramen is sweet soy-pork broth topped
with raw egg. And now there are so many variations — seafood broths, creamy chicken paitan, soupless styles like mazemen and abura soba, even the huge veggie-loaded Jiro-style bowls. Trying ramen in different regions is one of the best ways to see just how diverse it can be. Ichiran started in Hakata and is now one of the most famous tonkotsu ramen chains in Japan and even overseas. They only serve one thing — tonkotsu ramen — which lets them focus completely on perfecting that single flavor. Their most unique feature is
the “flavor concentration booth. Each seat is divided by partitions, and even the front has a curtain, so you can focus on the ramen without distractions. You customize everything on an order sheet — from broth richness and noodle firmness to how spicy you want their signature red sauce. The broth is creamy and mild, without the strong smell tonkotsu sometimes has. The red sauce melts into the soup as you eat, changing the flavor over time. Thin Hakata-style noodles pair perfectly with the broth, and you can order kaedama — extra noodles — if you’re still hungry. A bowl costs around ¥980 to ¥1,200, with plenty of add-ons like soft-boiled eggs or extra sauce. Many locations are open 24 hours, which makes it perfect for late-night meals or an early breakfast after sightseeing. The Shibuya Spain-zaka branch is especially popular with travelers. It’s just a short walk from the Scramble Crossing
and Center-gai, so it’s easy to drop by between shopping and exploring. The setup is the same — partitioned booths, quick turnover, and multilingual menus so ordering is simple even if it’s your first time. When people think of Japan, matcha is often one of the first things that
comes to mind. But do you know what actually makes matcha different from regular green tea? Matcha is a uniquely Japanese tea made by grinding tea leaves into a fine powder and whisking it with hot water. It’s known for its deep umami and slight bitterness, and today it’s enjoyed not only in tea ceremonies but also in lattes and sweets. The leaves themselves come from the same plant as green tea, but the way they’re grown and processed is completely different. Green tea leaves are steamed, rolled, and dried, then steeped in hot water. Matcha leaves are shade‑grown, ground with stone mills, and whisked into water so you drink the entire leaf. That’s why matcha has a richer flavor and delivers more nutrients than regular green tea. The history of matcha go back in the 12th century and spread among Zen monks and samurai. Later, Japan developed its own tea culture known as sado, or the way of tea. These days, matcha isn’t just something you experience in a traditional tea room. There are so many casual ways to enjoy it now. Cafés and specialty shops serve matcha lattes, iced matcha, even frappes. Blending it with milk and sugar makes it smooth
and approachable, and this style is popular overseas too. Pairing matcha with traditional sweets is another great way to enjoy it. At long‑established wagashi shops like Toraya, you can have yokan or seasonal confections with freshly whisked matcha. It’s less formal than a tea ceremony but still feels very Japanese. Matcha as a dessert has also evolved. There are parfaits, tiramisu, and gelato, with shops that let you choose how intense you want the flavor. In Kyoto and Tokyo, photo‑worthy parfaits and soft‑serve cones have become favorites among travelers. You can even try whisking your own matcha
at tourist spots. Experiencing both the quiet tradition of
a tatami tea room and the fun of modern matcha cafés in one trip is what makes Japan’s matcha culture so special right now. For pick up, I will introduce you to Nihonbashi to check out matcha café. They make traditional Japanese sweets
right in front of you. The café is inside COREDO Muromachi, a complex that blends modern stores with a traditional Japanese vibe.
It feels totally different from Ginza more about history and culture
than fashion and luxury. The place I was looking for
Tsuruya Yoshinobu Tokyo Mise! They do live demonstrations of Japanese namagashi, those delicate seasonal sweets! And there’s a tea lounge where I can enjoy them fresh. I didn’t book in advance
or anything, just decided to wing it. Luckily, there was a spot open! Slip into the next session started in 5 minutes. A skilled wagashi artisan started shaping
a beautiful sakura sweet. It felt like watching a chef at a sushi counter!
Super immersive. He even turned toward me a few times
to show the process…! The sweet looked like a little piece of art. I had a nice little chat with the artisan, too. Even on my own, I had a great time. Afterward, I enjoyed the fresh sweet
with a cup of matcha. And since it’s spring, the cherry blossoms
in Nihonbashi just gorgeous. Recommend for a stroll after tea! Tempura is one of Japan’s most iconic dishes. It’s made by coating seafood or vegetables in a light batter and deep‑frying them until crispy. What makes it special is how it stays delicate and airy, letting the flavor of the ingredients shine through. It’s simple, but it feels refined — something you can enjoy everywhere from street stalls to high‑end restaurants. The history of tempura goes back to the 16th century. It began when Portuguese and Spanish traders introduced their style of deep‑fried cooking to Japan. The name is said to come from the Portuguese word “tempero” or the Latin “tempora.” At first, it was simply fish or vegetables coated in flour and fried in oil. In Japan, the method evolved and by the Edo period tempura was sold at street stalls as an everyday food. It became known as one of Edo’s three iconic dishes, alongside sushi and soba, with a rich flavor from sesame oil frying. By the Meiji era, tempura was being served at fine dining restaurants and specialty shops. Both the oil and the batter were refined, creating a lighter texture. Regional differences also appeared — in Kanto, the Edo‑style uses sesame oil for a bold flavor, while in Kansai, the batter is thinner and more delicate. Today, tempura ranges from high‑end tasting menus to home cooking and even Japanese restaurants overseas. It’s now one of Japan’s most loved dishes
around the world. Tempura actually comes in so many varieties depending on the ingredients and style. Seafood is the classic choice. Shrimp is the most iconic — sweet and springy when freshly fried. You’ll also find white fish like kisu, anago, or even squid and octopus. Vegetable tempura is just as popular. Pumpkin and sweet potato are naturally sweet. Eggplant and shishito peppers pair perfectly with the oil. Seasonal vegetables are another highlight — fukinoto and nanohana in spring, corn and asparagus in summer, mushrooms in autumn, lotus root and ginkgo nuts in winter. Styles vary by region too. Edo‑style tempura from Tokyo uses sesame oil for a rich aroma and focuses on seafood. Kansai‑style has a thinner batter and a lighter texture with plenty of vegetables. There’s also kakiage, where small shrimp or chopped vegetables are fried together in a patty, and shojin tempura made entirely from vegetables. These days, you’ll even find fun variations like matcha salt or curry salt for dipping. Knowing these different types and regional styles makes choosing tempura a whole new experience. This tempura restaurant is located on the 5th floor
of Shin-Marunouchi Building just a 2-minute walk from Tokyo Station and directly connected to the Marunouchi North Exit underground passage. This place offers high-quality tempura at a reasonable price, even for lunch. Since 2018, it has been supervised
by a Michelin one-star chef for six consecutive years,
ensuring perfectly fried tempura. At the counter seats,
there’s a special omakase course where tempura is prepared
right in front of you. The restaurant is great
not just for lunch but also for dinner, making it a versatile choice
for different occasions. This time, I ordered a Shrimp Tempura
Rice Bowl for 1,980 yen/$13.24! Tendon, short for tempura donburi, is a traditional Japanese rice bowl dish
where crispy tempura is served over rice
with a special soy sauce-based glaze. It’s a well-loved,
casual Japanese comfort food, often featuring shrimp and vegetable tempura. The presentation alone made it clear
that this was going to be delicious. It looked like the perfect treat—visually stunning
and incredibly appetizing. The ebi tendon set
also included miso soup, pickles, and hijiki seasoned seaweed. The bowl featured two large shrimp
tempura, three types of vegetable tempura, fish tempura, and squid tempura. The shrimp tempura was generously sized, covering the plate,
offering great satisfaction. The fish tempura was soft and fluffy, delivering a comforting taste. For an extra kick, adding yuzu kosho, a Japanese citrus
pepper paste is a great way to change up the flavor. Udon is one of Japan’s classic noodle dishes. Made from wheat flour, it’s thick, chewy, and has a soft, springy texture. It’s usually served in a broth made from bonito or kombu with soy sauce, and you can enjoy it hot or cold. Different regions have their own styles — Sanuki udon, Inaniwa udon, and Mizusawa udon all vary in thickness, texture, and flavor of the broth. That regional variety is part of what makes udon so interesting to try while traveling. In Japan, udon is an everyday comfort food. At home, people make it quickly using dried or frozen noodles for lunch or dinner. It’s also seasonal — warm nabeyaki or kake udon in winter, chilled zaru udon or hiyashi udon in summer. You’ll also find standing‑style udon shops and self‑serve Sanuki udon restaurants everywhere. They’re quick, cheap, and perfect for a casual meal. And in tourist areas, trying the local specialty udon is part of the fun. From daily comfort food to something worth seeking out on a trip, udon has a special place in Japanese food culture. Onigiri is one of the most familiar rice dishes in Japan. Cooked rice is shaped by hand, often wrapped in salt or seaweed, and sometimes filled with ingredients inside. It’s easy to carry, can be eaten with one hand, and has been a staple snack or lunch in Japan for centuries. The history of onigiri goes back a long way — all the way to the Yayoi period. Archaeological sites have revealed carbonized remains of rice balls from that era. They were simple, just steamed rice pressed together without
salt or seaweed. By the Kamakura and Sengoku periods, samurai were eating onigiri as portable food during battles. They were round or oval, sometimes seasoned with salt or miso, and served as a convenient ration. In the Edo period, seaweed cultivation expanded and onigiri wrapped in nori appeared. This became popular among commoners and shaped the style we know today. From the Meiji era onward, onigiri was sold as ekiben at train stations and later in shops. In modern times, convenience store onigiri has taken it even further with clever packaging that keeps the seaweed crisp. The fillings have also expanded — from classics like umeboshi and salmon to tuna mayo and mentaiko — and now “onigiri” is loved worldwide. One of the best things about onigiri is how many different fillings there are. The simplest version is shio‑musubi, just rice with salt. With no filling, you can really taste the natural sweetness and flavor of the rice itself. Classic fillings include umeboshi for its tartness, grilled salmon for a savory touch, and okaka — bonito flakes with soy sauce — for a sweet‑savory flavor. There are also regional specialties. Fukuoka is known for mentaiko and takana, Hokkaido has ikura, and in Shinshu and Tohoku you’ll even find miso‑grilled rice balls. Modern variations have become popular too. Tuna mayo, cheese, fried chicken, or even mixed‑rice onigiri are common now. You’ll also see influences from abroad, like Okinawa’s spam musubi. Seasonal ingredients make it even more fun — sakura shrimp and nanohana in spring, mushrooms and chestnuts in autumn. Knowing these varieties makes visiting
convenience stores or specialty shops on your trip even more exciting. Oyakodon is one of Japan’s classic rice bowl dishes. It’s made by simmering chicken and beaten eggs in broth and pouring it over rice. The name “oyako,” meaning “parent and child,” comes from using both chicken and its egg in the same dish. The base is simple — chicken simmered in dashi, soy sauce, and mirin, then finished with eggs that stay soft and slightly runny. The result is a sweet‑savory flavor and a melt‑in‑your‑mouth texture. The dish originated in the late Meiji era at Tamahide, a chicken restaurant in Tokyo’s Nihonbashi district. They took their existing chicken‑and‑egg simmered dish and served it over rice, creating the first oyakodon. It started as a high‑end specialty but quickly spread and became a staple in homes and diners across Japan. These days, you’ll also see modern versions — some topped with raw egg or onsen‑style eggs for an extra creamy layer. It’s a simple dish. but the combination of rich broth and fluffy eggs makes it uniquely Japanese and incredibly comforting. I’m stopping by a long‑established oyakodon restaurant in Kagurazaka. They use two types of premium chicken — Fuji Kogen‑dori from Yamanashi and Nanbu‑dori from Iwate — switching between them depending on the dish. It’s all about bringing out the natural flavor of
the ingredients, and their signature dish is oyakodon. The building has a traditional sukiya‑style design with counter seating, table seats, private tatami rooms, and even a spacious hall. It feels calm and refined, perfect for a leisurely meal. You can order the oyakodon on its own, but I went for the Oyakodon Gozen, a slightly more indulgent set meal. It comes with the famous oyakodon, plus chilled tofu, pickles, simmered mackerel, salad, miso soup, and lemon jelly for dessert. The first bite made it clear why this place is so popular. The chicken had a firm bite but stayed tender, releasing rich flavor as you chew. The creamy egg and perfectly cooked rice blended with the slightly sweet sauce for an incredible balance. The flavor wasn’t too heavy, so it stayed enjoyable until the very last bite. And that refreshing lemon jelly at the end was the perfect way to finish the meal. Yakiniku is one of the most popular ways to eat meat in Japan. You grill different cuts of beef and vegetables right
at the table on a wire grate or hot plate and eat them as they cook. Each cut has a completely different flavor and texture. Tongue or gyutan, is chewy with a crisp bite and pairs perfectly with salt and lemon. Rosu or loin, is balanced with just the right amount of fat and lean meat, making it versatile. Kalbi is fatty, juicy and naturally sweet. Harami is tender and packed with umami but lighter on fat. For offal, shima‑cho is known for its rich, fatty flavor, while mino has a distinctive chewy texture. Knowing the unique qualities of each cut helps you decide the order to grill them and the seasonings to pair with each one. If you’re looking for a luxurious yet
affordable yakiniku experience in Ginza, I’ve got the perfect spot for you. Located on the 8th floor of PUZZLE Ginza, this hidden gem offers high-quality
Kagoshima beef at an incredible price. What makes this place special? It’s fully private dining! Every table is in a completely private room, creating a cozy and intimate experience. The restaurant has about 52 seats,
and each room even comes with its own closet
to store your coat and bags. Now, let’s talk about the food! This restaurant is run by a former meat
industry expert with over 40 years of experience, so the quality of the meat is top-notch. At dinner,
you can enjoy premium yakiniku courses, but for lunch, they serve affordable sets starting from just ¥1,000/$6.59! I ordered the Premium Yakiniku
Set ¥1,800/$11.87, which lets you choose
between short ribs or skirt steak, plus two types of tongue. I went for the tongue,
and it was absolutely amazing! The thick-cut tongue
had just the right amount of fat, and grilling it
brought out the perfect balance of flavor. Instead of dipping the meat in sauce,
they serve it with rock salt, enhancing the natural flavors. You get a small plate of salt
alongside your meal, making for a simple yet
refined dining experience. Another great thing? The restaurant uses smokeless roasters and advanced ventilation systems, so even after enjoying yakiniku, your clothes won’t smell like smoke! If you’re in Ginza
and craving some high-quality yakiniku, definitely check this place out!. Yakitori is one of Japan’s most loved street‑style dishes. It’s made by cutting chicken into bite‑sized pieces, skewering them, and grilling over charcoal or gas. They’re usually seasoned with either salt or a sweet soy‑based sauce, and you can enjoy different parts of
the chicken — thigh, breast, skin, liver, heart, even gizzard. Chicken has been eaten in Japan for centuries, but yakitori as we know it spread from the late Edo period into the Meiji era. At that time, whole‑roasted chicken and hot pot dishes
were more common, and skewers became popular later with the rise of street food stalls. After World War II, yakitori specialty shops took off and became a key part of Japan’s izakaya dining culture. Today, you can find yakitori everywhere — from casual bars to convenience stores — making it one of the most familiar and accessible foods in Japan. One of the best things about yakitori is how different each cut tastes and feels. The classic thigh is juicy and packed with flavor, great with either salt or sauce. Breast and tenderloin are leaner and lighter, often paired with wasabi or plum shiso for extra freshness. Chicken skin is crispy and rich, with a sweetness from the fat. Liver is creamy and bold in flavor, while heart has a unique chewy bite. Gizzard is firm and crunchy, and it really shines with just a sprinkle of salt. Knowing these differences makes it even more fun to order a mix of skewers and taste them side by side. This time I’m visiting a yakitori restaurant that serves their skewers in a donburi style. It’s a long‑established spot founded in 1921, over a hundred years ago. The Nihonbashi area is full of historic shops, but this one is among the oldest. The chicken is grilled using far‑infrared heat, sealing in the juices while leaving the outside crisp. Each skewer is carefully cooked by skilled chefs and you can feel the tradition built over a century in every bite. The building has three floors. On the first floor, you can actually see the staff preparing and grilling the skewers, which adds to the experience. The warm lighting makes it comfortable even if you’re eating alone for lunch. I ordered the five‑skewer set meal. It comes with five yakitori skewers, rice, chicken broth soup, and small side dishes. What stood out the most was the balance — the smoky aroma from the charcoal and the juicy meat inside. They use binchotan charcoal, which really draws out the natural flavor of the chicken. The sauce is slightly sweet but never overpowering, letting the meat stand out. There are condiments on the table too, so you can adjust the flavor as you like. That was ten must‑try foods in Japan! Each with its own story, flavors, and places worth seeking out. The best part is how different every dish feels, from street food stands to century‑old restaurants. And honestly, tasting them is one of the fastest ways to understand Japan itself. If you’re planning a trip, keep these spots in mind — or better yet, use them as an excuse to explore a new neighborhood. There’s so much more to try, and every meal could become your favorite memory! Tell me which was your interested one. See you in the next video!

Discovering a country often starts with its food — it’s one of the most exciting ways to understand a place.

On my first visit to Japan, I explored ten iconic foods that completely won me over — and I’m sharing them so you can add them to your own trip. Stick around, because for each food I’ll also highlight a Tokyo spot where you can taste it at its best！

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♢Video Timeline Links♢

-SUSHI
-TONKATSU
-RAMEN
-MATCHA
-TEMPURA
-UDON
-ONIGIRI
-OYAKODON
-YAKINIKU
-YAKITORI

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◼︎Matakoiya
https://g.co/kgs/VW8WTLd

◼︎Kura Sushi Asakusa ROX
https://share.google/JEtip21JOBEqxExpB

◼︎Sushi Take
https://share.google/lNAppvJPE5Olp5L7I

◼︎Tonpachi Tei
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◼︎Tonkatsu Ageike
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◼︎Kurobuta Tonkatsu Horiichi
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◼︎Katsu Kichi Shinmaru Building
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◼︎Tori soba Zagin KITTE Marunouchi
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◼︎Ichiran Shibuya Spainzaka
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◼︎Kakinuma
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◼︎TORAYA AKASAKA
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◼︎COREDO Muromachi Truruya Yoshinobu TOKYO MISE
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◼︎Hakata Tempura Takao Azabudai Hills
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◼︎Tempura Yasuda Ginza
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◼︎Tempura Iyasaka
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◼︎Sururi Dining Shinjuku
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◼︎Mai Mai Yurakucho
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◼︎Bettei Torichaya
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◼︎Yakiniku Naruo Ginza
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◼︎Gyu no Tatsujin
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◼︎Nonotori Nihonbashi
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◼︎Isehiro Kyobashi
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■ DJI osmo pocket 2
https://amzn.to/3zzo8nR
■ DJI osmo pocket 3
https://amzn.to/3BBmjHO
■ SONY VLOGCAM ZV-1
https://amzn.to/47ydmuI

♢Music♢
https://artlist.io/

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