Written by hand, not generated. Dishes, markets, timing and prices for Tokyo.
Tokyo holds shops that make one dish for a lifetime and food from everywhere else in the world, in the same city. Many places seat barely ten people at a counter, which is why lunch service moves so fast. Restaurants split clearly into those you must book and those where you simply queue.
Many counters serve the same fish at lunch for around half the evening price. At the counter you eat each piece as it is set down.
Named by how much buckwheat is in the flour. The local way is to dip only the end of the noodles into the sauce.
A loose batter worked flat on the griddle and scraped up with a small spatula. A Tokyo dish.
The Tokyo baseline is a clear soy broth, but every regional style is represented, so you can compare them in one city.
Tempura over rice with a sweet-salty sauce poured over. A common lunch set.
The shopping streets that stayed after the wholesale market moved. Open from early morning.
Old soba, tempura and sweet shops clustered around the temple.
A narrow alley packed with grilled skewer bars — an evening drinking quarter.
A street given over to monjayaki restaurants.
A dense commercial area of izakaya, cafes and newer restaurants.
What it costs — Ramen or soba runs JPY 900-1,300, a sushi lunch set JPY 1,500-3,000, and an izakaya evening JPY 3,000-5,000 per person.
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