Fukagawa rice bowl
Koto Ward
Fukagawa meshi originally referred to green onion and raw clams simmered in miso and poured over rice, it is said...
TOKYO
Tokyo
The surveyed city is Tokyo (23 Wards). Of all 394 items in the household survey, Tokyo stands out most for Wine — 2.2× the national average (Tokyo (23 Wards) 7,460 JPY / national 3,339 JPY).
2.2×Biggest standout
Wine
per household / year
Wine
per household / year
22Items ranked #1 nationally
30Regional dishes
RANK
Furthest above the national average
All figures are annual spending/quantity per household (not per person). 2023–2025 average, showing Tokyo (23 Wards)’s value as a multiple of the national average.
| Item | vs. average | Tokyo (23 Wards) | National | Rank |
|---|---|---|---|---|
| Wine#1Alcohol | 2.23× | 7,460JPY | 3,339JPY | #1 |
| Drinking-out spending#1Dining Out | 2.01× | 36,241JPY | 18,073JPY | #1 |
| Other staple dining out#1Dining Out | 1.94× | 106,115JPY | 54,738JPY | #1 |
| Black tea#1Beverages | 1.84× | 1,618JPY | 878JPY | #1 |
| Other alcohol#1Alcohol | 1.69× | 2,311JPY | 1,369JPY | #1 |
| Pod beansFresh Vegetables | 1.67× | 2,839JPY | 1,700JPY | #3 |
| Cafe spendingDining Out | 1.59× | 16,270JPY | 10,261JPY | #2 |
| Sweet bean jelly (yokan)Confectionery | 1.56× | 1,165JPY | 745JPY | #5 |
| Chinese foodDining Out | 1.56× | 8,005JPY | 5,121JPY | #5 |
| Dining out (general)#1Dining Out | 1.53× | 274,615JPY | 178,909JPY | #1 |
| TunaSeafood | 1.52× | 8,158JPY | 5,356JPY | #3 |
| Dried horse mackerelSeafood | 1.50× | 830JPY | 552JPY | #8 |
#1
Where this prefecture ranks #1
Items where Tokyo (23 Wards) ranked #1 among the 52 surveyed cities.
- Cheese
- Tomatoes
- Pasta
- Wine
- Dining out (general)
- Prepared staple foods
- Dairy products
- Other staple dining out
- Other root vegetables
- Other seasonings
- Other prepared foods, misc.
- Other alcohol
- Dining out
- Processed fruit
- Fresh vegetables
- Black tea
- Leaf & stem vegetables
- Prepared sandwiches/bread
- Prepared foods
- Vegetables & seaweed
- Meal spending
- Drinking-out spending
LINK
Where regional dishes meet the statistics
Ingredients used in regional dishes here that also show up as standout spending in the household survey — cross-referencing MAFF's regional-dish database with Japan's Statistics Bureau data.
Negima nabe (tuna and green onion hotpot)
Main ingredients: Tuna, green onion, mushrooms
→ Tuna is 1.3× the national average in Tokyo (23 Wards) (2,224 g, #11 nationally)
Tsukudani (soy-simmered preserves)
Main ingredients: Icefish, nori seaweed, small shrimp, shellfish, and more
→ Shellfish is 1.3× the national average in Tokyo (23 Wards) (3,658 JPY, #6 nationally)
Korokke (potato croquette)
Main ingredients: Potato, ground meat, onion, egg, flour, breadcrumbs, oil
→ Green onions is 1.2× the national average in Tokyo (23 Wards) (4,321 JPY, #2 nationally)
Oden
Main ingredients: Bonito flakes, kelp, daikon radish, potato, egg, konjac, shirataki noodles, fried tofu, chikuwabu (wheat gluten cake), hanpen (fish cake), g
→ Daikon radish is 1.2× the national average in Tokyo (23 Wards) (2,064 JPY, #2 nationally)
Kanpyo-maki sushi rolls
Main ingredients: Rice, kanpyo (dried gourd strips), roasted nori, vinegar, sugar
→ Dried nori seaweed is 1.2× the national average in Tokyo (23 Wards) (3,753 JPY, #4 nationally)
Okutama wasabi and TOKYO-X pork rolls
Main ingredients: Pork (TOKYO X brand), wasabi root, soy sauce, mirin
→ Pork is 1.1× the national average in Tokyo (23 Wards) (38,126 JPY, #2 nationally)
DISHES
30 regional dishes from Tokyo
From Japan's Ministry of Agriculture, Forestry and Fisheries (MAFF) “Regional Dishes to Pass on to the Next Generation.” Each dish name links to the MAFF page.
Nigiri sushi
Around Tokyo Bay, throughout the metropolis
Nigirizushi, with toppings placed on vinegared rice, is one of Japan's representative dishes. Since the Heian period...
Monjayaki
Tsukishima district, throughout the metropolis
Monja is made by mixing ingredients into flour thinned loosely with water and grilling it on a griddle, with everyone scooping up the hot dish with their own spatula...
Yanagawa hotpot (loach and burdock)Su
Asakusa and Komagata in Taito Ward, Takahashi in Koto Ward
There are two types of dojo soup: "marunabe," where live loach are put whole into boiling sake...
OdenAuWi
Throughout the metropolis
Oden is a dish of ingredients such as fried fish cake, daikon, konjac, and chikuwabu (wheat gluten cake) simmered in a broth made from bonito flakes and kelp...
Tempura
Throughout the metropolis
Tempura is made by dusting seafood and vegetables with flour, dipping them in a batter of egg and flour...
Ozoni (New Year's mochi soup)Wi
Throughout the metropolis
Ozoni is a New Year's dish of grilled mochi topped with cooked chicken and greens, served in a clear broth. Since the Muromachi period...
Bettara-zuke pickled daikonAuWi
Throughout the metropolis
Bettara-zuke is a pickle made by first salting daikon, then pickling it in rice malt and sugar. Since the Edo period...
Shokkara soup (fermented mackerel scad soup)AuWi
Shikinejima, Niijima, and Mikurajima islands
Shokkara-jiru is a soup made with "shokkara," small round scad minced whole, salted, and fermented...
Korokke (potato croquette)
Throughout the metropolis
Korokke is made by mashing steamed potatoes, mixing in sauteed onion and ground meat, shaping the mixture, coating it...
Tamagoyaki (rolled omelet)
Throughout the metropolis
Tamagoyaki is a thick omelet made from seasoned eggs. In the Kanto region, it is seasoned on the sweeter side, with a slight char...
Oyakodon (chicken and egg rice bowl)
Throughout the metropolis
Oyakodon is made by simmering chicken and onion in dashi and seasonings, binding it with egg, and serving it over rice...
Kanpyo-maki sushi rolls
Around Tokyo Bay, throughout the metropolis
Kanpyo-maki is a sushi roll with nori wrapped around vinegared rice and a core of kanpyo (dried gourd strips) rehydrated in water and simmered in a sweet-savory sauce...
Jisuke potato with green onion misoAu
Okutama region
Jisuke-imo no negi-miso is a dish of steamed jisuke potato served with green onion miso...
Okutama wasabi and TOKYO-X pork rolls
Okutama region
Okutama wasabi TOKYO-X rolls are made by wrapping chopped fresh wasabi root in pork and grilling it...
Noshikomi udonAuWi
Okutama region and surrounding areas
Noshikomi udon is chewy udon noodles served in a broth made from dried sardines and shiitake mushrooms, seasoned with sake, salt, and soy sauce...
Sukiyaki
Throughout the metropolis
Sukiyaki is beef simmered with green onion, chrysanthemum greens, grilled tofu, and other ingredients in a sauce base of soy sauce, sugar, and sake...
Anago sushi (conger eel sushi)
Around Tokyo Bay
Anago sushi is made by topping vinegared rice with simmered conger eel, brushed with a reduced sauce called "tsume"...
Shima-zushi (island-style sushi)Sp
Hachijojima and the Ogasawara Islands
Shima-zushi, from Hachijojima, is made by thinly slicing fish and marinating it in a soy-based sauce before pressing it onto vinegared rice...
Soba noodlesWi
Throughout the metropolis
Soba is a noodle dish made by kneading buckwheat flour with a binder and water, then cutting it into thin strands...
Kohada no awazuke (millet-pickled gizzard shad)Wi
Throughout the metropolis
Kohada (gizzard shad) has been a signature Edomae ingredient since the Edo period, its preparation demanding a craftsman's skill...
Sakura mochiSp
Sumida Ward
Sakura mochi originated in 1717, when a man named Yamamoto Shinroku, who lived in front of Chomeiji Temple and served the temple...
Imo yokan (sweet potato jelly)
Taito Ward
Imo yokan is made by steaming and kneading sweet potato, its main ingredient, then shaping it...
Grilled eel (unagi kabayaki)AuWi
Throughout the metropolis
Edomae-style unagi kabayaki is made by splitting live eel, skewering it, grilling it plain, steaming it...
Tsukudani (soy-simmered preserves)Sp
Throughout the metropolis
Tsukudani, eaten as a preserved food since the Edo period, is named after Tsukudajima (present-day Tsukuda area of Chuo Ward)...
Negima nabe (tuna and green onion hotpot)
Katsushika Ward and surrounding areas
Negima nabe, tuna and green onion cooked in soy sauce, is a common people's dish that originated in Edo. Back when tuna was considered a lowly fish...
Kinpira (sauteed burdock root)
Throughout the metropolis
Kinpira takes its name from Sakata Kinpira, likening the firm texture and crunch of burdock root and the spiciness of chili pepper to...
Chanko nabe (sumo wrestler's hotpot)
Sumida Ward
Chanko nabe is said to have originated in the Meiji era. Chanko refers to the meals eaten by sumo wrestlers...
Kushi dango (skewered rice dumplings)
Throughout the metropolis
Dango is said to derive from dangi, a Chinese confection introduced from Tang China in the Heian period. Made from rice...
Udo with vinegared miso
Kitatama district
Udo (Japanese spikenard), one of the few vegetables native to Japan, is used in udo no sumiso-ae...
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