11 Must-Try Local Cuisine from Japan’s Kanto Region

Edomae Sushi is an especially famed dish to try among traditional Japanese favorites.
This sushi, which hails from Tokyo, is what set the standard for the iconic Nigiri style that so many know and love. With edomae sushi there’s plenty of ways to prep each topping, including simmering, vinegar-marinating and so much more.

Sukiyaki is arguably the quintessential beef dish of Japan. With Kanto-style sukiyaki, pots are made by simmering beef, along with ingredients like green onions, chrysanthemum leaves, and grilled tofu, in a seasoning known as 'warishita'—a mixture based on soy sauce, sugar, and sake. The combination of the sweet and savory warishita along with marbled wagyu beef is truly a delicacy to be savored.

Tempura is one of Tokyo’s local mainstay dishes, made typically of seafood and vegetables coated in batter and fried to a crispy crunch. The origin of this crowd favorite dates back to the Edo period (1600-1868) when it served as a fast and affordable street food option. The ratio of water, flour, and egg in the batter, as well as the precise temperature of the oil determined by the ingredients, known as 'tane', greatly influence the taste of tempura, and the final execution of these elements is what allows the artisanal skill of chef to shine.

Utsunomiya gyoza standards apart from its potsticker brothers because of the generous use of veggies inside and its resulting sweet and sumptuous flavor. While gyoza from other locales are typically served with a dipping sauce made of vinegar, soy sauce, and chili oil, Utsunomiya gyoza are commonly eaten with the simple taste of vinegar and chili oil. Inside the city itself you can even find a “gyoza themepark” where a hub of different eateries are clustered together. Utsunomiya today is known as a local eats destination, drawing some 800,000 visitors annually just for a taste of its world-famous gyoza.

Sanma-men is a lip-smackingly good bowl of noodles born in Yokohama in Kanagawa Prefecture, a city beloved for its bustling Chinatown. Inside each bowl you’ll find pork and stir-fried veggies like bean sprouts, cabbage, and wood ear mushrooms cooked until still lightly crispy, which are then thickened into a sauce and dredged over thin noodles. This gravy-style goodness means the toppings fill you up and stay hot longer, which is why so many locals have come to love this menu item and more and more Chinese-style restaurants in the region tend to keep it on hand.

Stamina Hiyashi Ramen features thick, chewy noodles that are boiled and then quickly cooled with cold water, then finally served with a hot sauce poured on top. This sauce is generously filled with ingredients like liver, pumpkin, garlic chives, and carrots, among other green and yellow vegetables, all tied together with a sweet and savory soy sauce flavor. This dish is one local favorite where you can enjoy the combination of the chewy noodles against the many textures of the various ingredients.

The monkfish, known as 'Anko' in Japanese, is a unique fish with a flat body, a head that seems to make up almost half of its body length, a large mouth, and fins that have evolved to resemble legs, allowing it to walk along the sea floor. The dish made using this fish is called Anko Nabe. Its lean and delicate white flesh is rich in collagen, and it's typically prepared in a light-flavored pot dish seasoned with either miso or soy sauce. There's also a richer, more adventurous version of the dish which uses an ample amount of the monkfish's liver, creating a strong and intense flavor known as 'Dobu-jiru'.

This spicy noodle dish, with its distinctive red broth, originated in the Katsuura region of Chiba. Designed to warm fishermen and divers during cold months, it has a clear, spicy chicken broth loaded with ingredients like onions, minced meat, garlic chives, and leeks.

The defining feature of Kounosu Kawahaba Udon is its hand-made noodles, which are a staggering 8-10cm (about 3 inches) wide, resembling the flow of a river. It's no coincidence that it looks this way; this unique local delicacy was inspired by the Arakawa River flowing through Kounosu City, which boasts the widest river width in Japan. While the width, shape, and taste of the noodles may vary depending on the restaurant, one thing is consistent: their unforgettably striking look and feel.

A katsudon bowl so jam-packed its overflowing – that’s Waraji Katsudon. This local favorite hails from Chichibu in Saitama Prefecture. True to its name, which alludes to a thinly spread straw sandal known as 'waraji', the standard serving consists of two large pork cutlets. Each shop offers its own uniquely crafted sweet and savory sauce, briefly dipping the cutlet in before placing it atop a steaming bowl of rice.

Mizusawa udon originates from Gunma Prefecture, a region in Japan where wheat cultivation has thrived for centuries. With a rich history of about 400 years, Mizusawa Udon is crafted using locally sourced wheat, salt, and the pristine waters of Mizusawa. The result is thick, translucent noodles prized for their remarkable smoothness. Along the street in front of Mizusawa Temple gate, you'll find many specialty stores, so numerous that the area has been called "Mizusawa Udon Kaido" or "Mizusawa Udon Road."