Dining In Tokyo

Tokyo’s food culture is both deep and diverse. From century‑old sushi counters to modern fusion kitchens, the city offers meals to suit every budget and taste. During the academic conference, participants can experience authentic Japanese dishes as well as international cuisine without travelling far from conference venues. This guide outlines dining districts, meal types, and useful etiquette to help you enjoy meals in Tokyo.

 

Sushi and seafood – markets and Michelin stars

Fresh seafood is central to Japanese cuisine, and Tokyo’s markets and restaurants showcase it in many forms. The Toyosu Market, which replaced the famous Tsukiji inner market, hosts auctions and wholesale vendors. Visitors can watch the early morning tuna auction from a viewing deck with advance reservation and then have breakfast at one of the market’s small sushi bars. Nearby, the Tsukiji Outer Market still operates and sells produce, kitchen tools, and street snacks. For a traditional sushi experience, head to small counters where chefs prepare nigiri right in front of you. While high‑end sushi can be expensive, many mid‑range restaurants offer set menus at lunch that are more affordable.

 

 

Noodles and comforting bowls – ramen, udon, and soba

Ramen is a beloved dish in Japan, and Tokyo has countless ramen shops serving variations from creamy pork broth to light soy‑based soups. Areas such as Shibuya, Ikebukuro, and Shinagawa host famous ramen shops where queues often form outside. Some restaurants have vending machines at the entrance for ordering; after choosing and paying, you hand your ticket to the staff and take a seat. Udon and soba are other noodle options. Udon shops specialise in thick wheat noodles served hot or cold with toppings like tempura or grated daikon. Soba noodles are thinner and made from buckwheat. In summer, try cold zaru soba dipped in a soy‑based sauce.

 

 

Tempura, tonkatsu, and yakitori – crispy delights

Tempura, lightly battered and deep‑fried seafood or vegetables, is considered a refined dish in Japan. Specialty tempura restaurants carefully control oil temperature and use seasonal ingredients. Meals often start with a small bowl of grated daikon and end with a tendon (tempura over rice). Tonkatsu is a breaded pork cutlet served with shredded cabbage and a sweet, savoury sauce. Many tonkatsu restaurants offer unlimited refills of cabbage and rice. Yakitori refers to skewered chicken grilled over charcoal. Yakitori stands range from high‑end counters to simple stalls in Omoide Yokocho. Trying these dishes gives visitors a taste of Japanese comfort food.

 

 

Izakaya and casual dining – eat like a local

Izakaya are Japanese pubs where people gather after work to drink and share small plates. They serve a variety of dishes, from sashimi and grilled fish to pickles and fried chicken. Ordering several plates to share allows you to sample many flavours. Some izakayas specialise in regional cuisine or have themes such as seafood or mountain vegetables. When entering, staff may greet you with a loud “Irasshaimase!” (“Welcome!”). There is often a small cover charge that includes an appetizer. In casual settings, you can also find okonomiyaki (savory pancakes) and monjayaki, a Tokyo variation. Tsukishima, a neighbourhood built on reclaimed land, is famous for monjayaki restaurants where diners cook the batter themselves at the table.

 

 

Vegetarian and vegan options – plant‑based nourishment

While Japanese cuisine uses fish broth and meat widely, vegetarian and vegan dining in Tokyo has improved in recent years. Temple cuisine (shōjin ryōri) served at some Buddhist temples, especially in Asakusa and Ueno, provides seasonal vegetarian dishes based on tofu, mountain vegetables, and sesame. In train stations like Tokyo Station, there are vegan ramen outlets such as T’s Tantan. Neighbourhoods like Shimokitazawa and Daikanyama have cafés offering plant‑based meals and desserts. It is useful to learn or write down common terms such as “niku nashi” (without meat) and “dashi nashi” (without fish broth) to explain dietary preferences.

 

 

Convenience stores and quick bites – surprising quality

Japanese convenience stores, known as “konbini,” are famous for their quality and variety. Chains like 7‑Eleven, FamilyMart, and Lawson sell rice balls (onigiri), sandwiches, salads, and hot snacks that are fresh and inexpensive. These stores are open 24 hours and are handy when you need a quick meal or snack between sessions. Another quick option is department store food halls, called depachika, which offer bento boxes, pastries, and regional specialties on the basement floors. Sampling small portions from different stalls is a fun way to discover new flavours.