Japon

Que manger : Tokyo

Tokyo’s food scene blends centuries‑old street fare with cutting‑edge cuisine, offering everything from cheap noodle stalls to high‑end sushi. The city’s dense network of markets, izakayas and department‑store basements makes sampling easy and affordable.

Plats locaux à goûter

Sushi

Vinegared rice topped with fresh fish, eaten at sushi bars or conveyor‑belt restaurants, especially for lunch or dinner.

Ramen

Wheat noodles in broth, served in countless styles across the city, popular for any meal.

Tempura

Battered and deep‑fried seafood or vegetables, often enjoyed at specialty tempura shops for dinner.

Takoyaki

Octopus‑filled batter balls, a street snack sold at festivals and food stalls.

Monjayaki

Savory pan‑fried batter with seafood and vegetables, a specialty of the Tsukishima area.

Onigiri

Hand‑shaped rice with fillings, sold in convenience stores and train station kiosks for quick meals.

Katsudon

Breaded pork cutlet over rice with egg, a comfort dish often eaten for lunch.

Matcha Latte

Powdered green tea mixed with milk, common in cafés throughout Tokyo.

Où manger

1
Tsukiji Outer Market
Fresh seafood, sushi and street snacks like grilled scallops and tamago.
2
Ameya‑Yokochō (Ueno)
Bustling market lane with yakitori, takoyaki and cheap izakaya fare.
3
Shinjuku Omoide Yokocho
Narrow alleys of tiny yakitori and ramen stalls serving late‑night bites.

Photos : Wikipédia / Wikimedia Commons

Conseils pour manger au restaurant

Cash is preferred; many places don’t take cards.
Reservations are advisable for sushi bars with counters of 10 seats or fewer.
Meals are typically served promptly; don’t expect long waiting times for casual eateries.