Here’s How to Eat (and Drink) Your Way Through Tokyo

Ramen: Although ramen originally came to Tokyo from China, this notable noodle dish has become a force throughout Japan. There are thousands of ramen outposts in Tokyo alone. Quick, convenient, and customizable, there’s an endless combination of broth types (shio, tonkotsu, shoyu, miso), noodle styles (thick, thin, soft, chewy), and toppings (meats, seafood, soft-boiled eggs, seasonal vegetables). And don’t hold yourself back from slurping—it’s actually considered the “correct” way to eat ramen.

Tempura: Another breakout star of Japan’s culinary scene, tempura can be found on menus all over the globe. An ancient practice, it was common for people to batter and deep-fry seasonal vegetables. But throughout the Edo Period, chefs got creative and began incorporating seafood and other ingredients. Today’s light and crispy tempura is sold everywhere from street vendors to award-winning eateries.

Tsukudani: This traditional food is commonly made with small fish, shelled clams, or seaweed. The ingredients are simmered in soy sauce and mirin (a type of sweet Japanese rice wine), which preserves the dish for long periods of time. Salty and sweet, it’s become a prevalent side dish, often eaten with a bowl of cooked rice.

Japanese sweets: It’s no secret Tokyo has a sweet tooth, and there are plenty of tasty treats and wagashi to choose from. Ningyo-yaki (small red bean paste-filled cakes that come in playful doll-inspired designs), dorayaki (a sweet pancake pastry), and anmitsu (a dessert from the Meiji era typically made with agar jelly, mochi balls, and fruit topped with sweet black sugar syrup) are all sure to impress.

Japanese Whisky: Of all the spirits, Japanese whisky reigns supreme. Japan’s whisky production began around 1870 and the first commercial production kicked off in 1924 with the opening of the country’s first distillery, Yamazaki. Today, there are lots of players to choose from, including Nikka and Suntory. A staple with Japan’s salarymen (hardworking white-collar professionals), whisky is usually served mixed with ice and a splash of water.