Tokyo Food Guide — What to Eat & Where to Start

Core categories to try

Ramen: Regional styles (shoyu, miso, tsukemen) appear in dedicated shops—many use ticket vending machines at entry; observe ordering flow before sitting.

Sushi: Ranges from standing sushi bars to omakase counters requiring reservations weeks ahead. Tsukiji Outer Market area offers seafood bowls and grilled items—not the same as inner wholesale market operations of past decades.

Tempura, tonkatsu, and yakitori each have specialty houses; set menus often include rice, miso soup, and pickles.

Everyday eating

Convenience stores (konbini) sell onigiri, sandwiches, and hot snacks acceptable for quick meals—not a replacement for sit-down specialties but reliable late-night.

Department store basement food halls (depachika) sell high-quality bento, wagashi sweets, and seasonal gifts—good for picnic lunches in parks.

Chain gyudon (beef bowl) shops and curry houses serve budget meals with clear picture menus.

Etiquette and logistics

Many shops prohibit photography at counters—ask or watch others. Slurping noodles is normal; tipping is not practiced.

Cash still helps at smaller shops though card acceptance grows. Lunch sets (teishoku) often offer better value than dinner menus at same restaurants.

Reserve popular spots via hotel concierge, online booking platforms where accepted, or phone—walk-in queues at famous ramen shops can exceed an hour on weekends.

Official sources

• JNTO — Food & Drink