A TASTE OF TOKYO

#CULINARY #EXPERIENCES

From hearty hotpots to delicate sushi, Tokyoites love their food. Join them and delight in the sheer variety of tastes this city has to offer.

Tokyo is one of the world’s most exciting dining destinations and, for many, the food here is reason alone to visit. In fact, its top restaurants have accrued more Michelin stars than London, Paris and New York combined, and establishments often specialise in one dish – chefs having spent generations perfecting it. There’s just as much to love about bowls of ramen or yakitori served in izakaya as top-notch sushi. Here are some of the must-try dishes and gastronomic experiences in the capital.

LOCAL SPECIALTIES

Tokyo’s local fare has evolved over a period of around 400 years. Today, some of the must-try specialties include everyone’s fave: sushi. It comes in a number of forms, including nigirizushi (a mound of rice with raw fish), makizushi (a sushi roll) and temakizushi (a seaweed cone). Then there’s soba, those delicious bowls of noodles that can be served either hot or cold. Fun fact: they symbolise long life. The other noodle of note is ramen, served in a steaming bowl of broth and topped with all manner of condiments, from eggs and vegetables to slivers of pork (chashu). When you smell the aroma of grilling meat, it’s likely you’ve found a yakitori restaurant, where proteins are cooked to perfection on skewers over hot coals.

EAT & DRINK LIKE A LOCAL

Eating and drinking in Tokyo doesn’t have to break the bank. Follow the lead of locals and visit an izakaya, Japan’s version of a pub. Some are hole-in-the-wall joints where you can order a beer or sake and the house speciality – sometimes there are only a handful of dishes on offer. You’ll often find them down a yokocho (alley). But there are also chains, dishing up small bites to workers who have clocked off. Other great options include ‘family restaurants’ (casual dining places that offer Japanese and Western dishes) and food halls in department store basements – always a whirlwind of culinary offerings. Most convenience stores are also packed with goodies, from sandwiches to elaborate sushi packs.

FINE DINING

It’s no secret that Tokyo is one of the world’s gastronomic epicentres. In fact, there are some 212 restaurants across the city with Michelin stars. Among them are high-end sushi restaurants where every mouthful is handmade as you watch on, with every bite placed in front of you a true work of art. Needless to say, being a sushi chef in Japan is considered a true honour, with every course more delectable than the last. There’s also kaiseki (read more to the right), and shabushabu, a classic hotpot dish where you cook your meal in a bubbling broth placed in the centre of the table. Another speciality is teppanyaki, which sees your food prepared on an iron griddle. It’s not tossed around (a la TV shows), but instead focuses on the finest seasonal ingredients available.

KAISEKI

Well before locally-sourced menus starting trending around the world, Japan had already built a longstanding tradition around this concept. Known as kaiseki, this multi-course meal began in 19th-century Kyoto and is focused on the seasonality of its ingredients and regional flavours, and has evolved to become the haute cuisine of Japan.

DID YOU KNOW

Every kaiseki meal is exquisitely presented to showcase the seasons. Which means that throughout the year, you’ll receive not only dishes that hero the region’s produce, but also decorative touches that speak of the bounty.

OPENING SPREAD, FROM LEFT: Dining out at an izakaya © TCVB; steaming bowl of ramen THIS PAGE,

CLOCKWISE FROM ABOVE: A kaiseki spread at Ukai Chikutei © Junchi Otsuki; slurping soba; tempura; a sushi bar © TCVB ICON Sushi by IronSV/ Noun Project

EATING ETIQUETTE

• Give thanks for your food: “Itadakimasu” and “Gochisosama-deshita” are two essential phrases to learn, and are used before and after your meal.

• Don’t rub, tap or play with your chopsticks, and place them neatly together at the end of the meal.

• While slurping your noodles is widely accepted, do not make loud chewing noises in general.

• If the restaurant requires you to take off your shoes, remember that barefoot is considered bad manners.

Always carry a spare pair of socks.

• Be mindful of how much you order; waste is not appreciated.

• Do not start eating until everyone at your table has their food in front of them.

• Sniffing or smelling raw food (such as sashimi) can offend the chef.

• Avoid blowing your nose during your meal. It’s not considered polite.

• Don’t pour your own drink.

Others will do it for you, as you should then do for them.

• Worried you won’t be able to understand the menu? Search the Multilingual Menu website to discover establishments that list offerings in different languages.

• Tipping is not customary in Japan.

So unless you are in an extremely high-end restaurant, don’t worry about adding on a service fee.