Tokyo Food Tips & Trends

Tokyo Food Tips & Trends

January 2019


The base for the ramen served at Ramen&Bar ABRI from Kanazawa is nodoguro, the rich black throat fish from the Sea of Japan. The first Tokyo branch has opened in Ebisu. The broth is delicate and the restaurant uses Kutaniyaki (Kutani ware) ceramics for ramen bowls and for decorating the interior.

Japanese companies are offering up soybean-based snacks and foods. Not only for vegetarians but also as a healthy option. Otsuka Foods has a soybean-based “zero meat” hamburger in a demi-glace sauce. Kameda Seika has soybean-based snacks similar to dried squid and beef jerky.

In Asakusa, near Sensoji, MUSUBI is a new vegan and halal-friendly restaurant and bar (which also serves meat and seafood). The menu is made up of traditional Japanese dishes like Inaniwa udon (a variety of wheat noodles from Akita), tempura, sashimi and temari zushi (traditional Japanese ball-shaped sushi). There is a selection of sake, shochu and small dishes.

Beer Boy is a tachinomi (stand and drink) craft beer shop in Nakameguro run by the Craft Beer Market team. It is open for lunch and dinner.

Singapore Bak Kut Teh is a dish of pork ribs simmered until falling off the bone. Head to Azabu-Juban for a shop which serves the dish with fried dough fritters.

Soy sauce company Kikkoman is collaborating with Fujitsu in a new dining experience at Kikkoman Live Kitchen Tokyo in Yurakucho. Notable chefs such as Yoshihiro Murata and Yuji Wakiya will give talks and demonstrations. Non-Japanese speakers can follow along on tablets as their explanations are translated into 20 languages. The course meals start at ¥10,000.

Enjoy hand-drip coffee and lattes at INOKA, a cafe located on the banks of the lake in Inokashira Park.

Tapioca tea shops are still bubbling up around the metropolis. Check out THE ALLEY, which serves milk tea as well, in Shibuya and Shimokitazawa.