24 Must-Try Local Tokyo Dishes: A Guide by Area, Including Tsukishima and Fukagawa

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This restaurant specializes in monjayaki, a classic dish representing Tokyo's downtown cuisine. Conveniently located about a 3-minute walk from Tsukishima Station, it can be found on Sanban-gai of Nishinaka-dori, also known as "Monja Street."

Known for its popularity, the restaurant sometimes draws lines of eager diners. With many tables available, however, seating moves quickly and wait times are kept to a minimum.

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Monja Kura offers an extensive menu of monjayaki, allowing guests to customize their dishes with a variety of toppings. The most popular choice is the signature "Kura Special Monja."

This hearty dish is generously filled with seafood including crab, scallops, clams, squid, shrimp, octopus, and spicy cod roe, along with chewy rice cakes and noodles for added substance.

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Monja Kura is known for its monjayaki, which features a well-balanced dashi broth that maintains its flavor without becoming overly salty, even as it cooks. Thanks to this, you can easily enjoy two or more varieties in one visit.

If you are unfamiliar with how to cook monjayaki, the staff are happy to prepare it for you or teach you the proper technique.

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This monja restaurant is operated by a seafood wholesaler based in Tsukiji. Located on the 4th Avenue of Tsukishima's famous Monja Street, it also has a branch nearby.

There are even teppan grills at the counter seats, creating a welcoming atmosphere where even solo diners or pairs can easily enjoy monja.

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The signature dish here is the "Mentaiko Mochi Monja." The diced mochi melts as it cooks, blending perfectly with the savory batter.

Another popular choice is the "Squid Ink Monja." Despite its striking black appearance, it is known for its rich, delicious flavor. It pairs especially well with toppings like cheese or tomato.

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In addition to monjayaki and okonomiyaki made with fresh seafood, Tsukishima Monja Moheji also offers teppan-yaki dishes featuring seafood delivered directly from Tsukiji Fish Market.

Depending on the season, you can enjoy specialties such as whole grilled squid seasoned with a savory soy sauce made with squid liver, or plump, large oysters grilled in butter.

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This restaurant offers traditional downtown Tokyo-style monjayaki, prepared with the same care as fine Japanese cuisine. Rojiura Monja Koboreya Yui is conveniently located about a 4-minute walk from Kachidoki Station.

The interior features a refined Japanese ambiance, with both counter and table seating available, providing a relaxed and comfortable dining experience.

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The signature dish here is the "Koboreya" Monja, featuring a generous mix of ingredients such as conger eel, red shrimp, and scallops.

The staff expertly prepare the monja right in front of you on the teppan grill. Made with plenty of vegetables and a savory sauce, it pairs perfectly with the rich seafood dashi.

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In addition to monjayaki, the menu also features okonomiyaki. The classic pork okonomiyaki is said to have a familiar taste, but is made even more delicious with its fluffy texture.

Course menus with all-you-can-drink options are also available, allowing you to enjoy a full range of popular dishes—from monjayaki and yakisoba to a sweet dessert to finish your meal.

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Iroha is a monjayaki restaurant that has been serving customers in Tsukishima for nearly 70 years. Located on the second floor of a building on Tsukishima's famous Monja Street (Sanbangai), it offers a lively and casual atmosphere reminiscent of an izakaya, making it the perfect place to enjoy monjayaki and drinks with friends.

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A distinctive feature here is the use of dried "sakura ebi" (cherry shrimp) instead of ordinary small dried shrimp. Combined with sliced squid, these ingredients create a rich, flavorful dashi broth.

A wide variety of toppings are available, allowing you to create your own original monjayaki. Options include unique choices such as Baby Star ramen snacks and Camembert cheese.

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One of the restaurant’s specialties is the "Sapporo Monja," a creative take on monjayaki inspired by Sapporo ramen. This unique dish features noodles, butter, and corn, all seasoned with miso.

Guests typically cook the monja themselves at the table, but if you are unsure how to proceed, the staff are happy to assist.

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Monja Kondo is one of the most historic monjayaki restaurants in Tsukishima, said to have started serving monja in the corner of a candy shop shortly after World War II. It is located about a 5-minute walk from Tsukishima Station.

The tables are set close together, creating a lively, traditional downtown atmosphere where guests can enjoy their meal.

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The "Classic Nostalgic Monja" features the same ingredients as when the restaurant first opened: cabbage, sliced squid, dried shrimp, and crispy tempura bits. This simple combination lets you fully enjoy the flavors of shrimp and squid.

A customer favorite is the "Mochi Cheese Mentaiko" monja. The chewy mochi and melted cheese blend perfectly with the savory mentaiko, creating an irresistible taste that will have you coming back for more.

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Several varieties of monja are available in half sizes, making it perfect for those who want to sample a little of everything.

After enjoying monja or okonomiyaki, be sure to try the Japanese-style crepe for dessert. The thinly grilled crepe is filled with ingredients like sweet red bean paste or apricot, then rolled up for a delightful finish.

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Located about a 3-minute walk from Exit 10 of Tsukishima Station, Monja Maguroya offers monjayaki and teppan-yaki dishes prepared with fresh ingredients from Tsukiji Market.

The restaurant features glass doors, allowing you to see inside and creating a welcoming atmosphere. Seating is available on both the first and second floors.

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Enjoy monjayaki generously filled with large-cut seafood pieces. The "Sakai Special" is especially popular for its abundance of fresh seafood ingredients.

Monja Maguroya also offers a unique "Maguro Monja," featuring the restaurant's signature diced tuna combined with the classic monjayaki mix. Even cooked in monja style, the quality of the tuna stands out.

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The signature dish here is the "Exquisite Tuna Steak." Large cuts of fresh tuna are delivered directly from Toyosu Market and stir-fried with bean sprouts.

The tuna takes on a meaty texture, while the flavorful juices soak into the bean sprouts, making this dish a perfect accompaniment to drinks.

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Kappou Miyako is renowned for serving Fukagawa-meshi, one of Tokyo’s signature local dishes. The restaurant is located about a five-minute walk from Morishita Station, heading toward Fukagawa Basho Street.

Founded in the Taisho era as a traditional kappo-style restaurant, it retains the nostalgic charm of old Tokyo. Guests can enjoy their meal seated at low tables in spacious tatami rooms, and private rooms are also available.

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You can enjoy "Fukagawa-meshi," a traditional rice dish cooked with petite asari clams. The clams are first gently simmered in dashi broth and seasonings, and then cooked together with rice in the flavorful broth.

The dish is served in a round wooden container called a wappa, with the rice steamed to perfection. When you lift the lid, a delicate aroma of clams greets you.

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The wooden box holds about one and a half servings of rice. In addition to the "Fukagawa-meshi Set," which comes with clear soup, there are also sets that include sashimi or tempura.

Along with the signature Fukagawa-meshi, the nostalgic atmosphere—reminiscent of the Taisho and early Showa eras—adds to the restaurant's unique charm.

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Located near the Fukagawa Edo Museum, this restaurant is easy to spot thanks to its distinctive sign featuring a traditional cooking pot along the street.

The interior has the casual feel of a diner or izakaya. The first floor offers table seating, while the second floor features traditional tatami rooms suitable for banquets and group gatherings.

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There are two local specialties here: "Fukagawa-meshi" and "Fukagawa Donburi," both generously featuring clams.

Pictured is the "Fukagawa Donburi"—a rice bowl topped with clams, green onions, and fried tofu simmered in dashi broth, then finished with a raw egg yolk. It offers the comforting flavor of a luxurious clam porridge.

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Fukagawa-meshi is a traditional dish where rice is cooked together with clams and shimeji mushrooms in a flavorful dashi broth. The rice fully absorbs the rich taste of the clams.

For those who want to enjoy a variety of flavors, the "Fukagawa Set" is available. This set offers a generous portion that is sure to satisfy your appetite.

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An izakaya located near Exit 2 of Monzen-nakacho Station, Monzen Chaya has been serving robatayaki and its signature "Asari-meshi" (clam rice), a local specialty of Fukagawa, for over 40 years. The restaurant features a unique cooking style developed in-house.

Guests can enjoy the lively atmosphere from semicircular counter seating that surrounds the grill, allowing them to watch the chefs at work.

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The restaurant’s signature dish since its founding is the “Fukagawa Asari Seiro-meshi.”

Prepared using a traditional Japanese steaming method called takiawase, generous amounts of fresh clams are placed atop rice and steamed together. The result is a flavorful combination of tender clams, savory broth, and perfectly fluffy rice.

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During the Edo period, the Fukagawa area became famous for its abundance of clams, giving rise to a variety of local clam dishes. At Monzen Chaya, you can enjoy not only clam rice but also other clam specialties.

Classic offerings include "Asari no Sakamushi" (steamed clams with sake) and "Asari no Kakiage" (clam tempura fritters). In season, you can also savor large clams grilled over the robata hearth.

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Issui is located about a 5-minute walk from Kiba Station, right by the Shiomibashi Bridge. While the sign says "Japanese Cuisine," the restaurant has the warm, casual atmosphere of an izakaya, with a focus on fresh seafood.

There are both table and raised tatami seating options, and if you choose the counter, you can enjoy friendly conversation with the owner and hear nostalgic stories about Tokyo.

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Fukagawa-meshi, a signature rice dish from the old downtown area of Edo, is often served as a mixed rice dish, but Issui offers it in the traditional "bukkake" style.

A generous serving of clam miso soup is poured over steamed rice, creating a gentle and comforting flavor.

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Negima Nabe, a hot pot featuring tuna and green onions, is another specialty here. This historic dish was created during a time when lean tuna was the norm, offering a way to enjoy the rich, fatty toro.

Despite its simple ingredients—tuna, green onions, and tofu—the flavorful tuna fat makes this hot pot both delicious and warming.

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Located about a 3-minute walk from Ryogoku Station, Chanko Kawasaki is a well-known restaurant often mentioned as the go-to place for chanko nabe.

The restaurant features a traditional Japanese ambiance, including private tatami rooms. It is open only for dinner and tends to get crowded, so making a reservation is recommended.

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The restaurant’s signature "Nadai Chanko" hot pot features a carefully prepared chicken bone broth, generously filled with chicken and a variety of fresh vegetables.

At first, the mountain of vegetables may seem overwhelming, but once simmered in the rich chicken broth, they become irresistibly delicious—so much so that you’ll find yourself enjoying every last bite.

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The menu focuses on chicken dishes and a select range of alcoholic beverages, but the hot pot alone offers a satisfying experience—from the main course to the finishing touches of rice porridge or mochi.

The optional tsukune (chicken meatballs) are also highly regarded. Their savory soy glaze, grilled to perfection, pairs especially well with drinks.

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Named after the sumo wrestler Tomoegata, Chanko Tomoegata is located on the former site of the Tomozuna stable. The restaurant spans four floors and offers ample seating.

Just a three-minute walk from JR Ryogoku Station, it is a popular spot for diners heading to sumo matches after their meal.

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There are four types of chanko hot pot to choose from, each named after a sumo wrestler who once belonged to the Tomozuna stable. The options include chicken soy sauce, chicken salt, mizutaki-style (clear chicken broth), and miso.

The most popular choices are the chicken salt and mizutaki-style, both featuring the restaurant’s specialty—iwashi tsumire (sardine meatballs). Not only is the broth exceptionally flavorful, but the light and fluffy tsumire are also highly praised.

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There are individual servings of chanko hot pot available, as well as set menus that include rice and a small side dish. For rice, you can also choose a limited-quantity takikomi gohan (seasoned rice cooked with various ingredients).

Even the single-serving hot pots feature the same flavorful broth and ingredients as the larger portions, making them a perfect match with rice.

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Chanko Kirishima offers authentic chanko hot pot, prepared according to the traditional recipe of the Mutsu stable, where former Ozeki Kirishima trained. Conveniently located near the west exit intersection of Ryogoku Station, the restaurant is easy to find thanks to its large sign on the building.

With seating available across eight floors, the spacious interior allows guests to experience the rich traditions of sumo wrestling while enjoying their meal.

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The restaurant's specialty is "Kirishima-style Chanko Nabe," a hot pot recipe passed down from the Mutsu sumo stable. The broth is made from chicken and pork bones, seasoned with both soy sauce and miso for a rich, distinctive flavor.

Generous cuts of meat, seafood, vegetables, and tofu are used as ingredients. As the hot pot simmers, the flavors become deeper and more robust.

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Lunch sets are available, allowing you to enjoy a single serving of chanko nabe with ease. On weekdays, you can enjoy these meals at even more affordable prices.

There are also set menus that include the restaurant’s signature "Kirishima Tebasaki" (special chicken wings), as well as rice bowls topped with salmon and ikura (salmon roe), ensuring a satisfying and hearty meal.

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Ami is an izakaya specializing in chanko hot pot, conveniently located just steps from the East Exit of JR Ryogoku Station. The restaurant occupies the second and third floors of a building with several dining establishments.

Coasters and chopstick wrappers are printed with fun trivia, making the experience enjoyable even for guests who may not be familiar with sumo culture.

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The restaurant’s signature dish, "Yokozuna Chanko," is inspired by the flavors of the Isegahama sumo stable. This luxurious hot pot is packed with fresh seafood, chicken, pork, and beef, and can be enjoyed with either a soy sauce or miso-based broth.

The "Ami Chanko" features a soy sauce broth. While the flavor starts out light, it gradually deepens as the meatballs and other ingredients release their rich umami, creating a truly satisfying taste.

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Ami offers individual servings of chanko nabe for both lunch and dinner. During lunch hours, you can also enjoy their daily special chanko.

The "Nishoku Tsukune Chanko" features two types of meatballs: one made with sardines and the other with chicken cartilage, allowing you to enjoy both unique flavors and a pleasantly crunchy texture.

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This restaurant is owned by the eldest of the "Idutsu Three Brothers," a family of sumo wrestlers who belonged to the Idutsu stable. It is located near the Ryogoku 2-chome intersection.

The interior offers a calm, traditional Japanese atmosphere. While there are many tatami seating areas, semi-private table seating is also available with advance reservation.

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You can choose from five different types of chanko hot pot broth, with the soy sauce-based option being the most popular. The rich soy sauce is blended with a savory chicken bone broth, creating a well-balanced flavor that you can enjoy to the last bite.

The house specialty is the chicken and pork meatballs, which are seasoned with garlic to add depth and richness to the soup.

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There are also lighter options such as "Ponzu Chanko" made with a delicate chicken broth and simple "Salt Chanko."

A unique choice is the "Curry Chanko," featuring a Japanese-style dashi soup. Not only are the ingredients delicious, but the dish is also enjoyed to the very end with udon or Chinese-style noodles.

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Located near the famous Jindaiji Temple in Chofu, Tokyo, this restaurant is situated in an area long known for its ideal conditions for growing buckwheat, making soba noodles a local specialty.

The restaurant features a traditional Japanese exterior, with both indoor table seating and outdoor seats surrounded by greenery.

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The signature dish is "Jindaiji Soba." Made with a higher ratio of wheat flour, this "san-nana soba" features thin noodles with a pleasantly chewy texture.

It is served with a mildly sweet dipping sauce, making it light and easy to enjoy. Even the regular portion is quite generous, while the medium size offers enough for about three servings.

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Tempura is highly praised here, with many guests ordering the "Ten-zaru" (cold soba with tempura) or the assorted tempura platter as an appetizer.

The recommended dish is the "Assorted Vegetable Tempura Platter," featuring a colorful selection of seasonal vegetables, wild herbs, and mushrooms, all beautifully fried to complement the soba.

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Located about a 2-minute walk from the "Jindaiji" bus stop, Jindaiji Soba Kiyoshi specializes in soba noodles. Guests can enjoy dishes prepared with Kyoto-style dashi broth and carefully crafted ingredients.

The tranquil Japanese-style interior offers both table and tatami seating. It's an ideal setting to relax, enjoy a drink, and sample a variety of small dishes at your own pace.

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The signature dish here is the "Special Kamo Seiro" (chilled soba noodles with duck). Unlike the standard "Kamo-jiru Seiro," this dish features beautifully arranged slices of duck, allowing you to fully savor the rich flavor of the meat.

The duck is tender even in thick cuts and has a refined, savory fat. Adding the duck fat to the dipping sauce for the thin soba noodles enhances the flavor even more.

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Soba topped with tender herring, known for its gentle sweetness and delicate texture that falls apart easily with chopsticks, is a popular choice here. The herring is semi-dried, then carefully rehydrated and simmered in a flavorful sauce.

The "Special NISHIN Soba" features thin soba noodles and herring in a warm broth, offering a clean, subtle sweetness.

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Located about a one-minute walk from the Jindaiji bus stop, this restaurant sits along the approach to Jindaiji Temple and exudes a traditional Japanese ambiance from its exterior.

Both the interior and terrace seating areas offer plenty of tables, allowing guests to relax while enjoying views of the pond and greenery beside the restaurant.

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The restaurant’s specialty is the "Tenmori" set, which features soba noodles served with tempura. The soba is known as "Nihachi soba," made with a blend of 80% buckwheat flour and 20% wheat flour—a traditional ratio that has been cherished since the Edo period.

The dipping sauce is on the sweeter side, a characteristic also dating back to the Edo era. Here, it is customary to enjoy the tempura dipped in the soba sauce as well.

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The menu features several varieties of soba and a selection of side dishes. Among the most popular is the "Miso Oden," a dish of konjac topped with a savory miso sauce, prepared in a style reminiscent of dengaku.

The restaurant also offers local craft beers such as "Jindaiji Beer," making it a pleasant spot to relax after exploring the Jindaiji area.

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Located near the main gate of Jindaiji Temple, which is home to Tokyo's oldest statue of Shakyamuni Buddha, this restaurant is designed in the style of a traditional teahouse along the temple approach.

Inside, guests can choose between table seating and traditional Japanese tatami seating. There are also covered outdoor seats, allowing you to relax and enjoy the natural breeze and sunlight.

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The specialty here is "Teuchi Arabiki Soba"—handmade soba noodles crafted from coarsely ground buckwheat flour, giving the noodles a darker hue than usual.

These noodles are firmer than standard soba, offering a robust texture and a rich buckwheat flavor that unfolds with each bite. They pair exceptionally well with the restaurant’s light, refreshing dipping sauce.

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The "Tororo" (grated yam) dishes are also very popular. Pictured is the "Mugi-toro Set," which includes rice topped with tororo and a small serving of soba noodles. You can enjoy both the classic combination of rice and tororo as well as soba with tororo.

Another nice touch: when you order soba, you are served "Ariheito," a traditional peanut candy.

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Established in the Edo period, this restaurant has preserved its traditional flavors for five generations. It is located about a 3-minute walk from the Jindaiji bus stop, near the main gate of Jindaiji Temple.

The interior offers a serene Japanese ambiance. The first floor features both table and tatami seating, while the second floor can accommodate larger groups.

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Known for its firm, chewy soba noodles and sweet dipping sauce. The soba is made from stone-milled buckwheat flour and chilled with natural spring water to create its signature texture.

The sweet dipping sauce has remained unchanged since the restaurant first opened. While some are surprised by its sweetness, it is said to perfectly complement the soba when enjoyed together.

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The signature dish is the "Musashino" set, which features three varieties of soba noodles served with "Shojin-age"—a selection of tempura made from vegetables and wild herbs.

Each soba bowl is topped with a different ingredient: mountain vegetables, grated nameko mushrooms, and shredded omelet, allowing you to enjoy a variety of flavors in one meal.

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Located about 280 km from central Tokyo, Hachijojima is accessible by a one-hour flight. Just a five-minute drive from Hachijojima Airport, this izakaya offers a unique taste of the island’s regional cuisine.

The restaurant is housed in a traditional Japanese-style home, providing a warm and friendly atmosphere where both solo diners and first-time visitors can feel at ease.

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The signature dish here is "Shima-zushi," featuring fresh seafood from the waters around Hachijojima marinated in a soy-based sauce, served atop slightly sweet sushi rice. Uniquely, Japanese mustard is used instead of wasabi.

Many diners are surprised by how well the mustard complements the seafood. Please note that advance reservations are required.

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Enjoy dishes made with cheese crafted from Hachijojima-raised milk, as well as unique specialties such as simmered green sea turtle. The restaurant also offers a selection of shochu distilled on the island.

Local favorites include tempura made with ashitaba greens and thick, flavorful shiitake mushrooms, both known for their rich taste. These pair especially well with the refreshing Ashitaba Sour.

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Located about a 10-minute drive from Hachijojima Airport, this restaurant is operated by a local seafood processing company. It is open for both lunch and dinner, and also sells dried fish as souvenirs.

The spacious, warehouse-style building offers a relaxed and comfortable atmosphere.

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The local specialty of Hachijo Island, "Shima-zushi," features fresh fish marinated in a flavorful soy-based sauce, with a hint of mustard added between the fish and rice. The type of fish used varies depending on the day's catch. The result is a sushi with a rich, savory taste and a pleasantly chewy texture. The restaurant also offers a "Marinated Local Fish Rice Bowl," featuring the same marinated fish served over rice.

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The signature dish here is "Nama Kusaya" (fresh kusaya fish).

Muroaji (horse mackerel) and flying fish are marinated in a secret sauce, resulting in a dish with a distinctive aroma but a surprisingly mild and savory flavor. Adding mayonnaise makes it even milder and more approachable.

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Located along the road leading from Hachijo Chuo Road to the Hachijo Town Hall, Sushi Dokoro Ginpachi is a popular sushi restaurant. During the tourist season, it often fills up with reservations, so booking in advance is recommended.

The restaurant features a traditional sushi counter, raised tatami seating, and tables that can accommodate groups.

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The restaurant’s signature "Shima Sushi" features nine pieces per serving, each topped with a variety of marinated fish.

While most of the sushi uses white fish, which takes on the color of the marinade and may look similar, each piece offers a unique flavor and texture when tasted.

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The restaurant offers both Chirashi Sushi and Edomae-style sushi, featuring not only seafood unique to Hachijo Island but also classic toppings commonly found in central Tokyo.

Two types of sushi rice are available: the slightly sweet Hachijo Island style and the red vinegar Edomae style. The Edomae-style rice is used for all sushi except "Shima-zushi."

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Located midway between Hachijojima Airport and Sokodo Port, Uohachi Tei specializes in local island seafood dishes. The restaurant serves breakfast, lunch, and dinner, making it a convenient option at any time of day.

The interior has a relaxed izakaya-style atmosphere, with counter seating, tables, and traditional raised-floor seating areas, providing a comfortable space for guests.

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You can choose between 5 or 9 pieces of "Shima Sushi," a specialty of Hachijo Island, with about three types of fish toppings. The fish is marinated in a flavorful soy-based sauce and paired with mustard, creating a delicious combination.

For lunch, the "Shima Sushi Set Meal" is available, which includes small side dishes and a soup. The soup is made with fish bones and leftover parts, resulting in a rich and savory dashi broth.

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The assorted sashimi platter featuring local fish is a customer favorite. The selection varies depending on the day's catch, but you can always look forward to enjoying the freshest seasonal flavors.

Uohachi Tei also offers a range of shochu from Hachijo Island, as well as a liqueur made with locally grown Hachijo Island lemons. With an extensive menu, you'll be tempted to sample a variety of dishes and drinks.