Food Related Spot　The Ingredients, Tools and Tableware of Tokyo

Discover the Flavors That Can Only Be Experienced in Tokyo

From traditional Edomae cuisine to flavors from all over Japan and the world, Tokyo has melded a vast array of culinary influences together into perfect harmony, evolving the city into a gastronomic capital unlike any other.

As the supervisor of this project, Hamada Takefumi, an internationally renowned gourmet, invited foreign journalists, famous chefs and luxury travel company representatives to Tokyo to experience the city's unrivaled gastronomic culture firsthand.

The three main themes of this project include “experiencing the true essence of traditional Japanese cuisine,” “the development of internationally originated cuisine in Tokyo,” and “the rich diversity of food in Tokyo.” Let's dive in and discover the depth of the city's culinary culture.

Food Related Spot　The Ingredients, Tools and Tableware of Tokyo

Supporting the culinary culture of Tokyo is a network of passionate people working behind the scenes to keep everything running smoothly. A modern logistics system that delivers fresh ingredients, a local shopping street for chefs to purchase their tools, and dedicated artisans creating bespoke tableware. These all make up the framework that supports local restaurants and talented chefs in the biggest city in the world.
We visited several spots that help define Tokyo's dynamic food scene.

Toyosu Market　The Artisanship of Toyosu Market's Wholesalers

Toyosu Market is one of the central points of Tokyo's distribution system, serving as the gathering place for fresh ingredients from across the country. Thanks to this market, we can enjoy a bounty of fresh seafood in Tokyo.From five in the morning, the halls of Toyosu Fish Market are bustling as wholesalers slice and package freshly caught fish that will soon reach the kitchens and counters of Tokyo's countless seafood restaurants and stores.

Mr. Yamaguchi is one such wholesaler, having worked in these halls since his college days when he started helping his father. Now, at the ripe age of 60, he still takes the lead on some of the biggest tasks. Armed with a knife so big it could be mistaken for a katana, Mr. Yamaguchi slices the largest pieces of tuna and decides what cuts get sent to which restaurants. He is passionate about delivering fresh tuna to people around the world.

One important aspect of this symbiotic relationship between supplier and restaurant is the dedication of the chefs to visit the market regularly and develop a deeper connection with suppliers like Mr. Yamaguchi. Building a history and rapport with wholesalers is essential to procuring the best quality catch.

Saito Takeshi, head chef of Sushi Saito, has built a strong relationship with Mr. Yamaguchi. SÉZANNE's Daniel Calvert consistently visits Toyosu Market to chat with wholesalers, check what fish are in season and consider how his dishes could accentuate their flavors.

Toyosu Market is the gathering place for Tokyo's seafood. Thanks to the passion and skill of these wholesalers, you can enjoy fresh, safe and delicious seafood throughout the city.

Depachika & Kappabashi Dougu Street: Tokyo's Culinary Shopping Spots

Supported by the city's efficient distribution system, the flavors of Japanese ingredients extend beyond restaurants to the city's many towering department stores.
Depachika, which combines the Japanese word for department store (depato) and basement (chika), sit on the bottom floors of department stores in Tokyo. They are a popular spot to peruse a vast selection of ingredients, enjoy a snack while shopping or browse specialty goods like alcohol and imported products.

Matsuya Ginza, a large department store in Tokyo's upscale Ginza district, features a multi-floor depachika separated into a grocery store on the bottom floor and a deli on the floor above.

The grocery store features fresh meats, fish and a selection of Japan's famous fruits. With products sourced from all across the country, you can explore regional produce from the comfort of a department store. If you're hungry, head to the upper floor and try culinary delights like piping hot pastries, succulent wagyu or freshly fried croquettes and tempura.

According to Ms. Tatsuno of Matsuya Ginza, it's also a great spot to purchase fresh food or a bento box, which you can then take to the rooftop to enjoy. She also singled out their sweets and snacks as good souvenirs for friends and loved ones.

Step into a depachika, and you'll experience another side of Tokyo's unique culinary culture as you peruse delicious ingredients and food from across Japan.

Tokyo's Kappabashi Dougu Street is the place to go for those in the market for cooking tools.

With a history of over 130 years, this 800-meter-long shopping street is a one-stop shop for chefs, lined from end to end with kitchenware specialty shops. These stores sell everything from large appliances, stoves and store signage for professionals to spatulas and chopsticks for home chefs. This variety of products has made the street popular among foreign tourists.

Kitchen World TDI is one of many shops on the street that stock products for chefs of all skill levels. Cute chopstick holders, Japanese omelet pans, sake cups and matcha products line the store shelves, all useful for elevating your dishes or trying a new recipe. They also stock a variety of imported tools. We got the chance to chat with Mr. Inaba, the Public Relations Officer of Kitchen World TDI.

He mentioned that the shop has the largest selection of directly imported cooking utensils on the street. He also said that his clientele has shifted to include more foreign customers in recent years, showing the growing international interest in Japanese cooking utensils.

Knife shops are also a common sight along the street. Japanese knives are renowned for their sleek designs, gorgeous blades and smooth cutting capabilities. We stopped by Koujin Cutlery and talked with a staff member, who said his greatest joy is finding a knife that perfectly fits a customer's needs and desires.

At Kappabashi Dougu Street, you'll find cooking utensils that embody Japanese tradition and technique, giving you a unique window into another side of Tokyo's food culture

Edo Kiriko　Horiguchi Kiriko: Bespoke Glassware Made With Traditional Techniques

Horiguchi Toru is the head of bespoke glassware maker Horiguchi Kiriko. He carries on the traditions of Edo Kiriko, a type of cut glassware that originally flourished in Tokyo during the 19th century. In 2002, the national government recognized it as a traditional craft.

Horiguchi has carried the teachings handed down to him by three generations of Edo Kiriko masters to the modern day, taking great care to protect tradition while allowing his pupils' creativity to flow. The artisans of Horiguchi Kirko spend hours painstakingly crafting each piece.

According to Horiguchi, Edo Kiriko isn't complete until the customer uses it. Imagining how it will be used is critical when designing a piece. This process involves visiting restaurants to talk with the staff to find out where the glass will sit, the surrounding environment, and what design would be the most beautiful for that particular space. Horiguchi demonstrated as he poured water into one of the glasses before us; we watched the patterns and designs come to life in a new way.

Horiguchi explained that when designing Edo Kiriko, beauty and functionality are the foundation. Sushi Saito procured glassware from Horiguchi Kirkio that featured special cuts around the edges, creating a distinct sensation when drinking from them. They also showcased a jug with rough sections on the sides, making it easy to hold and slip-resistant.

Horiguchi Kiriko carries on a centuries-old Tokyo legacy while innovating with fresh ideas. As restaurant guests lovingly use each piece, the connection with past Tokyo artisans grows, leaving an indelible mark on the city's food culture.

（This article is a report on the promotional project conducted by the Tokyo Metropolitan Government during the 2024 fiscal year to showcase the appeal of Tokyo's culinary culture.）

Project Collaborators

Biography of Takefumi Hamada
Takefumi Hamada is the No.1 ranked restaurant reviewer for six consecutive years as determined by the OAD (Opinionated About Dining) Top Restaurants, having dined at the best restaurants in 128 countries and regions around the world. He is an advisor to businesses in entertainment, food and hospitality, as well as an investor in food technology startups. Takefumi has a background in finance, starting his career as an investment banker before moving on to private equity. He holds a B.A. magna cum laude, with distinction in Political Science, from Yale University.
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