Tokyo is renowned for its dynamic and diverse food scene, combining centuries-old traditions with cutting-edge innovation. As a global food capital, the city attracts over 19 million international visitors annually. Tokyo's food culture is deeply influenced by its Edo-period origins, where food practices evolved through cultural exchange and regional influences. With a rich history of respect for ingredients, seasonality, and craftsmanship, Tokyo’s gastronomy continues to lead the world. In 2013, UNESCO recognised Washoku, Japan's traditional dietary culture, as an Intangible Cultural Heritage.
How Tokyo’s Food Culture Evolved
Tokyo's food culture began to take shape during the Edo period (1603-1868). The rapid growth of the population and the Sankin Koutai system—the policy where regional lords and their entourages would travel to Edo—led to a rich blend of regional cuisines and ingredients. These exchanges contributed to the evolution of popular Japanese dishes such as sushi, tempura, and eel. Edo’s construction of its iconic castle further influenced the city's culinary growth, with ingredients and cooking methods from all over Japan contributing to Tokyo’s rich culinary heritage.
Discovering Tokyo’s Culinary Heart: A Special Event
On January 31st, 2025, Chef Yusuke Nomura, the 5th-generation head chef of Shojin Ryori Daigo, led an exclusive event exploring Tokyo’s food culture. Chef Nomura is known for his modern interpretation of Shojin Ryori (traditional Buddhist cuisine), blending age-old techniques with contemporary flavours. The event, A Journey to Unravel Tokyo’s Diverse Food and Spirit, shed light on how Tokyo’s culinary scene continues to evolve while honouring its roots. Chef Nomura's sustainable approach to dining earned him a Michelin Green Star, and his insights offered a glimpse into the city's ever-changing food landscape.
Chef Nomura’s Perspective on Tokyo’s Global Food Appeal
Chef Nomura shared his thoughts on Tokyo’s global food appeal. He emphasised that Tokyo's diversity in cuisine—ranging from French to Kazakh and Peruvian dishes—is a major draw for food lovers worldwide. “There are no bad restaurants in Tokyo,” Chef Nomura remarked, underscoring the city's commitment to unique culinary experiences.
He also spoke about the artistic nature of food, stating, “To be able to change the values of the world, even just once, is the essence of art.” His passion for sustainable dining led him to advocate for vegan cuisine, expressing his desire for people to see veganism as "cool."
Reflecting on history, Chef Nomura discussed the impact of the Sankin Koutai system, which facilitated the exchange of ingredients and techniques, shaping Tokyo into the culinary powerhouse it is today.
A Culinary Time Capsule: The Event Menu
The event featured a specially curated menu by pioneering chefs, tracing Tokyo’s culinary evolution from the Edo period to the present, while also offering a glimpse into the future of food. Divided into three sections—Variety of Edo, Variety of Modernity, and Variety of the Future—the menu highlighted the city’s rich heritage, contemporary influences, and forward-thinking approach to gastronomy.
Scene 01: Variety of Edo (江戸の多彩性)
Variety of Edo was crafted by Kappo Funyu’s chef, Yoshiyuki Funyu, showcasing the flavours of Tokyo’s culinary past. His dishes paid homage to Edo-period traditions with:
Bluefin Tuna and Green Onion Hot Pot – A fragrant yuzu-infused broth highlighting Edo’s love for fresh seafood.
Marinated Tuna Nigiri Sushi – A refined take on a classic Edo street food staple.
Wild Boar Loin Marinated in Sweet Miso – A bold and hearty dish rooted in Edo’s rich food culture.
Scene 02: Variety of Modernity (近代の多彩性)
Chef Yusuke Goto of AMOUR presented a menu that captured the evolution of Tokyo’s cuisine, blending classic techniques with modern creativity:
Hairy Crab Tartare with Cauliflower Cream – A contemporary dish showcasing refined Japanese techniques, with kombu jelly enhancing the delicate sweetness of the crab.
Pan-Seared Cod Milt with Mont d'Or Cheese and Black Truffle – A luxurious combination of creamy cod milt, rich Mont d'Or cheese, and aromatic black truffle.
Japanese Wagyu with Scrambled Eggs and Chrysanthemum Crepe – A reimagined take on sukiyaki, balancing umami-rich Wagyu with soft, silky eggs.
Scene 03: Variety of the Future (未来の多彩性)
Envisioned by Daigo’s chef, Yusuke Nomura, the final session offered a forward-thinking take on Tokyo’s evolving food landscape. His dishes championed sustainability, seasonality, and innovation with:
Hobayaki – A vegetable-forward creation featuring ginkgo nuts, pumpkin, and morel mushrooms, embracing the future of plant-based dining.
Hassun – A thoughtfully curated selection of seasonal ingredients, such as kumquat and udo, highlighting the potential of locally sourced produce.
Shimizuyose – A delicate, minimalist dessert crafted with agar powder and sugar, presenting a light and refined conclusion to the meal.
Each dish told a story of Tokyo’s rich past, its innovative present, and its aspirations for the future of food. The focus on sustainability and creativity highlighted Tokyo’s commitment to pioneering new culinary experiences.
Tokyo’s Place as a Global Culinary Leader
Tokyo remains at the forefront of the culinary world, continuing to earn accolades for its exceptional food scene. In 2025, the Michelin Guide awarded 170 restaurants in Tokyo stars, cementing the city’s position as the world’s gastronomic capital for the 18th consecutive year. Tokyo’s ongoing dedication to sustainability and culinary innovation ensures that it will remain a leader in the global food landscape.
Chef Nomura’s insights reaffirm that Tokyo’s food culture is constantly evolving. The future of food in Tokyo is as diverse, sustainable, and forward-thinking as the city itself.
Tokyo’s food culture is not just about eating—it’s about experiencing the blend of tradition, regional influences, and cutting-edge innovation. Whether you're a seasoned food lover or a curious traveller, Tokyo invites you to savour its history, embrace its present, and look forward to a future filled with culinary discoveries.
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