Quintessentially Japanese Dishes and Where to Eat Them in Tokyo

This flavorful soup—made with alkaline wheat noodles, a rich broth, and a seasoning sauce known as tare (plus a variety of toppings)—has quickly become one of the country’s most famous foods. Ramen can be eaten as a quick lunch, a satisfying supper, or a late-night snack, and there are a variety of ramen shops in every part of the city. Tokyo’s signature style is flavored with a soy sauce (shoyu) tare, but look around the city, and you’ll also find versions from pretty much every other part of the country, each with its own flavor profile.

For a classic bowl, head to Kazuya (Kaduya), which has outposts in a few different neighborhoods and serves a version with a light, complex broth made from shoyu, pork, chicken, mackerel, sardines, and kelp. Or, for something different and modern, try the plant-based “rainbow vegan ramen” at the Afuri chain of restaurants—it’s packed with vibrant vegetables and made with a noodle dough that incorporates lotus root (instead of egg).

This iconic food has come a long way since its humble beginnings as a street food in Edo (as Tokyo was called until 1868). It’s original format, Edomae-zushi (Edo-style sushi) consisted of vinegared rice topped with preserved seafood that had been caught in what is now Tokyo Bay. Later, the version we’re most familiar with—made with raw fish—became popular.

Sushi’s city of origin is still one of the best places in the country to enjoy it. For a really upscale bite, try the two Michelin-starred Ginza Sushi Kanesaka. Or, for a friendly, affordable—and still excellent—experience Sushi M.

Shaved ice topped with bright fruit syrup is a summer staple, often sold from stands at local festivals. In recent years, kakigori has become so popular that you can enjoy it year-round, and shops have started making premium versions with ice shavings so fine and fluffy they melt like gossamer, and toppings like natural fruit syrups, condensed milk, matcha tea, and cheese. For a particularly delicious version, try the yuzu yogurt at Kanna, or the strawberry milk (made with ice from Mt. Fuji at Atelier Sekka.

The hearty, earthy buckwheat noodles known as soba are a staple almost everywhere you go in Japan. Served hot in a broth or cold with a dipping sauce, the noodles can be slurped on a train platform between connections or lingered over a fine dining setting. For some of the best versions in town, try Soba Osame (which boasts a Michelin Bib Gourmand award), where Chef Osame kneads up 100 percent buckwheat noodles for a toothy, rich offering; or Dashin Soan, which serves a variety of flavorful options in a beautiful garden setting.

Properly made, tempura consists of the freshest possible vegetables and seasonal seafood dipped in a special batter and fried until the outside is shatteringly crisp. Common ingredients include eggplant, shrimp, kabocha squash, lotus root, and shiso leaves—but most anything can be battered and given the tempura treatment. You can sample a high-end version at the two Michelin-starred Tempura Kondo, or enjoy a classic presentation at local favorite Tenshige, a cheap and cheerful joint established in 1965.

This traditional Japanese concoction consists of a jewel-like assortment of chilled agar cubes, sweet red bean paste (the “an” of anmitsu), bits of fruit, all served with a molasses-like syrup (the “mitsu”) to pour over them. Newer variations also include a variety of other treats, ranging from ice cream and whipped cream to sweet mochi. For a bowl in an atmospheric setting, head to the Takemura teahouse; or, for a lovely version made with matcha ice cream, visit Amamidokoro Hatsune, which was first established in 1837.

This famous dish has been likened to an omelet, a savory pancake, or a Japanese pizza—among other things. Originally from Osaka, okonomiyaki is made with a flour-based batter that is mixed with cabbage, eggs, and grated yam, cooked on an open griddle, and covered with toppings that can include mochi, cheese, pork, bonito flakes, green onions, mayonnaise, and more.

For a classic version, pull up a chair at Okonomiyaki Kiji (originally from Osaka). Alternatively, to try Tokyo’s local, thinner version, called monjayaki, head to Tsukishima Monja Street, in the Tsukishima neighborhood, which is home to dozens of different vendors.

Nabemono, or hot pot dishes, are popular in Japan. These include sukiyaki (thinly sliced beef and vegetables cooked in a soy sauce broth), chanko nabe (a thick stew favored by sumo wrestlers that chicken, vegetables, udon noodles, and other meats), and the classic shabu shabu.

This dish’s name is an onomatopoeia meaning “swish swish,” and it consists of thinly sliced pieces of meat, tofu, and vegetables that you cook yourself by dipping them in a simmering clay pot set on the table. For a meal boasting high-end wagyu beef and beautiful presentation head to Rokkasen. Alternatively, for an all-you-can-eat version, visit the local chain Nabezo.

Shojin ryori is not just a dish but an entire style of vegetarian cuisine, traditionally eaten by Buddhist monks in training. These meals consist of numerous small dishes that can include tofu, vegetables, fruit, and noodles. The ingredients are highly seasonal and often extremely local—sometimes even farmed or foraged nearby—and the presentation is minimalist and elegant, designed to encourage mindfulness.

Lay people can try these traditional preparations at restaurants like Kashiwa Tei, located in the Chofu area of western Tokyo, or by visiting a restaurant at a local temple. At Yakuoin Temple on Mt. Takao (on the outskirts of the city), for instance, you can combine a day of mindfulness (and hiking) with an ascetic but delicious lunch.