About Gourmet Food in Tokyo

Tokyo is blessed with diverse agricultural products and abundant marine products, and many cuisines exist that take advantage of the ingredients of each season. Once called Edo, this area flourished as the capital of the Tokugawa Shogunate during the Edo period (1603-1867), and a variety of culinary culture was fostered as many people gathered here. In particular, Edomaezushi, using fresh seafood, is a uniquely developed cuisine that takes advantage of the geographical location facing Tokyo Bay.

Today, Tokyo's gourmet scene has evolved in its own unique way, drawing on international influences while respecting local traditions. Tokyo is home to some of the world's best Michelin-starred restaurants and offers a diverse range of culinary experiences, from fine dining to easy street food.

At the same time, there is a growing interest in "local food" that makes use of local ingredients. One particularly representative dish is Edomae Sushi. This dish symbolizes Tokyo's food culture that has continued since the Edo period. It is made using fresh local fish and the traditional techniques of nigiri and shime, or "closing.

Three carefully selected gourmet restaurants in Tokyo

1. fukagawa-meshi

●The charm of Fukagawa-meshi

Fukagawa-meshi's "bukkake" style and "takikomi" style are both unique cooking methods, and both aim to maximize the flavor of clams. Bukkake style is to pour fresh clam broth and ingredients over hot rice, allowing the broth to permeate the rice and create a unified flavor. The takikomi style, on the other hand, cooks the clams and other ingredients together with the rice from the beginning, allowing the extracts of the ingredients to permeate the entire rice and create a deep flavor.

Both styles of cooking have been traditional since the Edo period, and were invented by local fishermen as a quick source of nutrition between long hours of work at sea. Clams, in particular, have long been valued by local residents for their affordability and rich nutritional value. The bukkake style developed as a quick meal for fishermen to take advantage of freshly caught clams, while the takikomi style became the preferred method for slow cooking at home.

●Fukagawa-meshi History of Fukagawa-meshi

The history of Fukagawa-meshi has its origins in the fishermen's culture of Tokyo during the Edo period, particularly in the Fukagawa area. This area, facing Tokyo Bay, was an important source of food for local fishermen because of the abundance of clams and other shellfish they could catch. Fukagawa-meshi was born from this background and became popular among the fishermen because it was simple and quick to prepare.

There are several theories as to how this dish was first prepared, but it is generally believed that it began when fishermen combined clams and rice as a quick meal on board their boats. In the early days, clams were simply boiled in salted water and then served over cold rice. This method of preparation later evolved to include the addition of soup stock, tofu, and scallions to add more flavor and nutrition.

In the 20th century, with the urbanization of Tokyo, the fishing industry in the Fukagawa area declined, and as a result, Fukagawa-meshi was gradually forgotten. 1986 saw the opening of the Fukagawa Edo Shiryokan, and Fukagawa-meshi was revived by restaurants such as "Fukagawa Yado" (Fukagawa Inn). These restaurants continue to offer locals and tourists alike a taste of good old Tokyo in the Edo period.

●Fukagawa-meshi is the best place to eat Fukagawa-meshi! The best place to eat Fukagawa-meshi!

Name of restaurant: Kappo Miyako
Attraction:
Kappo Miyako is a well-known restaurant that serves traditional Japanese cuisine utilizing Fukagawa clams. In particular, the restaurant's signature dish, "Fukagawa-meshi" (Fukagawa rice), was created by Haruyoshi II, who drew on his prewar training experience to create a unique rice dish that maximizes the flavor of the asari clam. The dish is cooked with scallions, green onions, and a unique miso broth, and is prepared with meticulous attention to detail in the tableware.
The restaurant temporarily stopped serving this dish after the war, but recently, due to improved water quality, high quality scallions have become available again, and the restaurant is now serving a new version of "Honke Fukagawa-meshi," a dish that has been studied and improved upon. This dish has been immensely popular with customers, and the restaurant is crowded with them.
Furthermore, first thing in the morning, clams and fried tofu are cooked over high heat, and ginger is added as a finishing touch to enhance the flavor of the clams and kelp broth. This ingenuity further accentuates the flavor of the dish. When you visit, you can also enjoy other dishes that use clams in abundance, especially with sake.
Access: 5-minute walk from Morishita Station on the Shinjuku and Oedo subway lines.
Address: 2-7-1 Tokiwa, Koto-ku, Tokyo
Google Map: https://maps.app.goo.gl/WTtpWpXKtcps6GMA8

2. edo-mae sushi

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● The Appeal of Edomae Sushi

Edomae-zushi occupies a distinctive position in Japanese sushi culture due to its fresh seafood, skilled craftsmanship, and selection of seasonal ingredients. This style of sushi originally took advantage of seafood caught in and around Edo (present-day Tokyo) and was devised to maximize the freshness of the ingredients. Edomae-zushi chefs assess the characteristics of each individual fish and choose the best way to prepare it. For example, horse mackerels and sardines tend to lose their freshness easily, so they are pickled immediately after processing to preserve their flavor.

Sushi chefs also adjust the interaction between the fish and rice (sushi rice) by subtly varying the pressure during nigiri, so that the perfect balance is achieved in each bite. Because sushi is made on the spot and served immediately, the flavors of the ingredients can be enjoyed at their best.

Another key feature of Edomae Sushi is the use of seasonal seafood. Seasonal fish has a flavor that is unique to the season, and by taking advantage of this flavor, a variety of tastes can be enjoyed throughout the year.

●History of Edomae Sushi History of Edomae Sushi

The history of Edomae-zushi dates back to the Edo period (1603-1867) in Japan, in present-day Tokyo. At the time, Edo was a rapidly developing metropolis with a rapidly growing population. During this period, a wide variety of fish were abundantly available around Edo Bay, and the food culture that took advantage of this abundance flourished, especially sushi.

Nigiri-zushi, a style of sushi that was originally developed by sushi chefs in Edo (present-day Tokyo), became widely popular. The characteristic of this style of sushi is its freshness. Fishermen brought freshly caught fish to the market at dawn, and sushi chefs immediately processed them and served them to customers, allowing them to enjoy sushi in a very fresh condition.

Another characteristic of Edomae-zushi is the skill with which the fish is handled. For example, techniques to bring out the flavor of the fish by aging it, and techniques for closing the fish have been refined, thereby creating even more flavorful sushi. These techniques were originally developed by sushi chefs in the Edo period and have been passed down to many sushi chefs to this day.

●The best place to eat Edomae Sushi! Come to the sushi restaurant! Sushi Restaurant

Store Name: Sukiyabashi Jiro
Attraction:
Sukiyabashi Jiro Honten is a world-renowned sushi restaurant, and the man behind it is Jiro Ono, a sushi chef at the level of a living national treasure. 95 years old and still making sushi at the counter every day, Ono is known for his exceptional skills and passion for sushi. The restaurant has been awarded three stars in the "Michelin Guide" for 12 consecutive years and is internationally recognized for its quality.
The charm of the restaurant lies not only in its outstanding technique, but also in the superb ingredients Mr. Ono chooses and his unique cooking methods to make the most of these ingredients. Each sushi dish is carefully crafted to bring out the optimum flavor and understanding of each ingredient's unique characteristics. Furthermore, the location is well known for its status as the place where former Prime Minister Shinzo Abe had dinner with former President Barack Obama, and is also the chosen venue for important political meetings.
Address: Tsukamoto Building B1F, 4-2-15 Ginza, Chuo-ku, Tokyo
Access: 1 minute walk from Ginza Station (right next to Exit C6), B1F
Google Maps: (Japanese only) https://maps.app.goo.gl/2K5GfT4p9snL2XHLA

3. tsukishima monja

●The Appeal of Tsukishima Monja

Tsukishima monjayaki is a local Japanese dish widely loved in the Tsukishima area of Chuo-ku, Tokyo. The distinctive feature of this dish is the style in which the liquid dough is cooked on a griddle and mixed with a variety of ingredients. The basic batter for monjayaki is made of water, flour, and soup stock, to which are added selected ingredients such as cabbage, mochi, cheese, and seafood, which are then grilled together.

The charm of monjayaki lies in its cooking process. The dough is mixed directly in front of the teppan and baked to your liking, allowing you to enjoy the fun of cooking as well as eating. In addition, the fact that the ingredients can be freely chosen allows for an infinite number of variations to be enjoyed.

Furthermore, monjayaki is known as a dish that promotes communication. The style of eating monjayaki with a large number of people around the teppan makes it easy for conversations to naturally become lively, making it ideal for a happy reunion with family and friends.

●History of Tsukishima Monjayaki

The history of Tsukishima monjayaki is that of a flour-based dish called "monja," which evolved into its current form. Monja is a dish that was born out of the wisdom of people trying to maximize nutrition from limited ingredients during the food shortages of wartime and postwar periods. In particular, unlike other flour-based dishes such as yakisoba, monjayaki uses a liquid batter and is cooked on a griddle while mixing the ingredients, an ingenious way to conserve ingredients while still providing satisfaction.

In the 1960s, urban development in the Tsukishima area brought many people to the area. Along with the new residents, monjayaki began to be served at restaurants in Tsukishima, and soon became widely known as "Tsukishima monja. As each restaurant competed with each other for the best original recipe, a wide variety of variations were born, and today, monja-yaki has become one of Tsukishima's most popular specialties.

●The best place to eat monja in Tsukishima is here! Monja!

Name of restaurant: Moheji Honten
Attraction:
Moheji Honten has a history dating back to 1871 and is one of the most popular monja restaurants on Tsukishima's monja street. The restaurant is under the direct management of Tsukiji Toyosu Uogashi, and its seafood monja is characterized by its commitment to quality. The Mentaiko Mochi Monja is especially recommended, as the addition of fresh cream gives it a richer flavor than regular monja. Of course, the mozzarella cheese topping enriches its flavor even further.
At Moheji Honten, you can also enjoy seafood dishes such as fresh oysters and goegeoyaki, so you can taste not only monjayaki but also a rich variety of seafood. The restaurant offers an interactive experience of grilling monja on the teppan by yourself, providing more than just a meal for visitors.
Access: 4-minute walk from Tsukishima Station on the Toei Subway Oedo Line and Tokyo Metro Yurakucho Line
Address: 3-16-9 Tsukishima, Chuo-ku, Tokyo
Google Map: https://maps.app.goo.gl/sPEyYQ4HkZ5bXqFZ6

3 carefully selected gourmet foods in Tokyo (including specialties/local cuisine, etc. that you just have to try)