Tokyo Cuisine Through the Ages: Traditional, Modern & Sustainable Dining Experiences You Can Only Find in Japan’s Capital

Tokyo’s culinary landscape is a vibrant blend of history, innovation, and forward-thinking philosophy. From Edo-era cooking techniques to modern fusion plates and sustainable shojin-ryori, the city’s chefs are constantly shaping the way people eat, without ever losing sight of Japan’s deep-rooted culinary traditions.

Recently, the Japankuru team found its way to a special media event titled “A journey to unravel Tokyo’s diverse food and spirit,” presented in collaboration with three of Tokyo’s most renowned chefs. The event spotlighted how Tokyo cuisine has evolved, and where this “Culinary Capital” is heading next.

Tokyo’s Culinary Roots: Edo Era Origins and Global Influences

Tokyo, once known as Edo, became the cultural heart of Japan at the same time as it became the political capital, during the peace of the Tokugawa shogunate in the 1600s. This political stability, and the steady flow of influence between Edo and Japan’s regional centers, helped the city develop an intricate food culture that prized fresh seafood, regional ingredients, and creative preservation techniques in the days before refrigeration.

The Meiji Restoration in the late 1800s opened Japan to global trade and ushered in a wave of foreign influences, especially from Western Europe. Many Tokyo chefs adapted by welcoming these ideas, giving rise to yoshoku (Western-influenced Japanese cuisine) and a new era of cross-cultural cooking.

Now the city remains one of the world’s most cosmopolitan food capitals, incorporating culinary culture from around the world, and offering halal, kosher, and vegan options alongside traditional fare. Tokyo’s food scene embraces global creativity while looking toward sustainable dining practices to meet the needs of future generations. The city’s whole history can be seen in the delicacies offered by Tokyo chefs today!

Edo-Era Flavors with Chef Yoshiyuki Funyu

Owner of Kappo Funyu in Sumida Ward, Chef Yoshiyuki Funyu kicked off his portion of the event by discussing the ins and outs of Edo-period (1603–1868) cooking methods, highlighting how early Tokyoites adapted their cooking to match the city’s bounty and lifestyle. The clever tricks and unique flavors of the era could be seen in a marinated lean tuna served over red akazu sushi rice, a nod to how fatty cuts were traditionally avoided due to spoilage risks, and an accompanying fatty tuna soup made with Senju negi and tofu. Wild boar miso-yaki offered a chance to talk about the wild-hunted meat once prized for its supposed medicinal qualities — today, wild boar and other game meat (generally referred to by the French term “gibier”) is embraced for its sustainability as a local, overabundant resource. Funyu’s dishes showcased how traditional techniques remain relevant in modern kitchens, particularly in an era that emphasizes resourcefulness and avoids food waste.

Fusion Cuisine Meets Tokyo Flavor with Chef Yusuke Goto

At Amour in Nishi-Azabu, Chef Yusuke Goto creates refined French-Japanese fusion with locally sourced ingredients — food that represent the city’s globally inspired present — and his presentation showcased the way that Japan welcomes contributions of all kinds to turn out some of the best food in the world. Examples included hairy crab with kani miso over cauliflower purée, a French-Japanese hybrid dish with artful presentation, as well as Mont d’Or cheese and cod shirako with Hokkaido potatoes, an indulgently rich mix of flavors. One dish was even interactive, with diners rolling up their own sukiyaki-inspired crepes dyed with chrysanthemum greens, and stuffed with wagyu beef. Each plate reflected Tokyo’s signature creativity, using global techniques and local sourcing to push the culinary envelope.

Shojin-Ryori for the Future with Chef Yusuke Nomura

As the 4th-generation chef at Daigo, a Michelin-starred shojin-ryori restaurant, Chef Yusuke Nomura offered a forward-looking approach rooted in tradition. His cooking celebrates a form of traditional Japanese vegetarian cuisine, using plant-based ingredients to create deep flavors that go above and beyond regular meat, and each of his dishes reimagined traditional techniques in order to meet modern expectations of flavor and sustainability. There were miso-coated vegetables served between dried leaves, evoking woodland aromas, and seasonal bites themed around the spring festival of Setsubun, creatively shaped to reflect the festival spirit and encourage zero waste.

The 99% water agar dessert, paired with the tiniest touch of syrup and fruit, put the spotlight on Tokyo’s high-quality water, which the chef calls a key element in Japanese cooking. Chef Nomura emphasized that sustainable food must be delicious — a joy, not a duty — and that traditional Japanese techniques offer powerful insights for building a more responsible culinary future.

Tokyo Cuisine: A Journey Through Time and Taste

From Edo-era simplicity to global fusion and future-forward vegetarian creations, this event captured the rich timeline of Tokyo dining. If you’re planning a visit to Tokyo, you’ll want to experience this diverse food landscape firsthand. Whether it’s a quiet kaiseki meal, a bold fusion tasting menu, or a seasonal vegetarian feast, Tokyo’s culinary spirit is always evolving and ready to welcome curious diners from around the world.

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Find Chef Funyu at
Kappo Funyu (割烹 船生)
3–5–6 Higashikomagata, Sumida City, Tokyo
Official Instagram

Find Chef Goto at
Amour
1–6–13, Hiroo, Shibuya City, Tokyo
Official Website / Reservations (jp)

Find Chef Nomura at
Daigo (精進料理 醍醐)
2–3–1 Atago, Minato City, Tokyo
Official Website (en)