The tastes that make Tokyo

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  Small plate

  Monja (もんじゃ)

  Griddle-cooked batter with tiny dried pink shrimp

  Iroha Honten · Tsukishima

  On the map
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  Plate

  Dojo (どぜう)

  Loach hot pot — small whole river fish simmered in a shallow iron pan

  Komakata Dozeu · Asakusa

  On the map
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  Plate

  Oyakodon (親子丼)

  Chicken and egg over rice — the bowl the house calls the original

  Tamahide · Ningyōchō

  On the map
• Tendon (天丼)

  Plate

  Tendon (天丼)

  Tempura over rice: prawns, whiting, conger eel

  Nakasei · Asakusa

  On the map
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  Plate

  Unagi (鰻)

  Grilled eel glazed with soy sauce, over rice in a lacquer box

  Nodaiwa · Azabu

  On the map
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  Plate

  Soba (蕎麦)

  Cold buckwheat noodles on a bamboo tray, with a dipping sauce

  Kanda Yabu Soba · KandaAlso at Sarashina Horii

  On the map
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  Plate

  Sushi (寿司)

  Gizzard shad cured in salt and vinegar, as nigiri sushi

  Kanda Sasazushi · KandaAlso at Sushi Noike, Yoshino Sushi Honten, Kyubey

  On the map
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  Plate

  Oden (おでん)

  Radish simmered in oden broth

  Otafuku · Asakusa

  On the map
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  Plate

  Sukiyaki (すき焼)

  Sliced beef cooked at the table in a broth of soy, sugar and sake

  Imaasa · Higashi-Shinbashi

  On the map

Unless credited, dish pictures are AI-made, not house photos