The Real Reasons Tokyo Leads the World in Gastronomy

“If I had to eat only in one city for the rest of my life, Tokyo would be it.”
These words by the late American food journalist and TV personality Anthony Bourdain resonate today more than ever. 

As international travel to Japan continues to surge, many visitors arrive with high expectations for the local cuisine. Tokyo is a culinary metropolis where tradition meets global innovation, offering everything from humble street food to world-class fine dining. But what exactly makes Tokyo’s food scene so globally admired? 

To find out, we spoke with Takefumi Hamada, a world-renowned gastronome who has experienced a huge range of cuisines across the world. He shares his perspective on Tokyo’s place in the global culinary landscape and the distinctive strengths that define this vibrant city.

As a global gastronome, Takefumi Hamada has explored the culinary landscapes of 128 countries. In the past year alone, he has traveled abroad 14 times, visiting about 10 countries. He asserts that the true value of food lies in its "inevitability"—the idea that a dish offers a sense of place that cannot be replicated elsewhere. "Food is the deepest way to understand a country's culture and history." Given his vast expertise, how exactly does Mr. Hamada define the special appeal of Tokyo's food scene?

What Makes Tokyo the Ultimate Globally Recognized Gastronomy Hub

Mr. Hamada positions Tokyo’s food scene as "the best in the world," a status that is also recognized internationally. He explains this global dominance through four distinct lenses: its historical and cultural foundation, the exceptional quality of ingredients and supply chains, the synergy of expert artisan skills and sophisticated diners, and the overall uniqueness and diversity of its food culture.

Mr. Hamada positions Tokyo’s food scene as "the best in the world."

Historical and Cultural Foundation

The culinary heritage of Tokyo is deeply rooted in the Edo period, a peaceful era that lasted for about 260 years starting in 1603. Urban maturity and economic growth transformed dining from a necessity into a habit of "dining for pleasure" that took hold not only among the elite but also among commoners. This created a historical foundation for the citywide pursuit of gastronomy. Another defining feature is the "specialty shop culture." As seen in Sushi, Tempura, Unagi, and Soba, Tokyo’s food scene is built on establishments that dedicate themselves to a single craft, refining and passing down their expertise through generations.

Exceptional Ingredients and Logistics

As the heart of Japan, Tokyo serves as the nation’s central logistics hub, drawing in the finest ingredients from every corner of the country. Its fresh seafood, in particular, attracts global attention from foodies everywhere. Because the custom of eating raw fish was already established during the Edo period, the nation spent centuries perfecting the art of the seafood supply chain. Today, Tokyo’s logistics infrastructure for fresh fish has reached a level of excellence that is globally unrivaled, maintaining a standard of quality that is truly world-class.

The Synergy of Artisans and Discerning Diners

Tokyo’s unique specialty-shop culture has instilled a deep-rooted artisan ethos across the entire culinary industry. These chefs refine their mastery of techniques through years of rigorous apprenticeship, passing their expertise down from one generation to the next. Their uncompromising dedication has inspired professionals in related fields, such as fishers, farmers, and knife makers, to reach new heights of excellence.  

Of course, great food requires great diners. Historically, the people of Edo held exceptionally high standards, creating a competitive environment where only the highest quality restaurants could survive. This culture of patronage, where guests passionately support their favorite chefs, remains a driving force behind Tokyo’s culinary creativity.

Incredible Diversity and the Preservation of Tradition

Tokyo is renowned for maintaining exceptional food quality across the board, from affordable convenience stores to fine dining. The city’s true diversity lies not just in its vast variety of cuisines, but in the coexistence of establishments at every price point. Each place serves a distinct role in satisfying the city's varied needs that are uniquely characteristic of Tokyo.

Most notable is the preservation of classic culinary arts. Famous traditional styles that are gradually being lost in their countries of origin are often preserved and perfected here by dedicated chefs. This is driven by a culture where the artisans' passion for "pursuing the delicious" often outweighs business efficiency, forming the bedrock of Tokyo’s high-standard culinary landscape.

Visionary Chefs in Focus and the Inevitable Evolution of Global Gastronomy in Tokyo

"Tokyo is now a global hub where chefs from around the world come to find their purpose," says Mr. Hamada, noting that the city attracts more than just tourists and foodies. The city’s magnetic pull lies not only in its first-rate ingredients and logistics but also in its distinctive environment that nurtures talent. 

According to Mr. Hamada, Tokyo’s staggering density of restaurants makes it relatively accessible for skilled chefs to open their own small-scale establishments. Within this dynamic landscape where tradition and innovation seamlessly coexist, chefs are constantly tested and their skills refined. This fertile ground for continuous growth is precisely why Tokyo consistently creates globally recognized stars.

So, who are the specific chefs Mr. Hamada is watching as he looks toward the future of Tokyo’s gastronomy?

Hidetoshi Nakamura: Myoujyaku

Mr. Hamada describes Hidetoshi Nakamura as "an icon of a new era in Japanese cuisine." Mr. Nakamura has gained international acclaim by evolving traditional Kyo-ryori (the five-tier culinary system rooted in Kyoto’s history and landscape) into a form of innovative Japanese cuisine. 

His approach is defined by the concept of "Leaving one’s spirit in the water." In a fundamental shift away from tradition, he rarely uses the standard blended Dashi (broth), choosing instead to extract the pure, intrinsic essence of his ingredients. Deeply conscious of Japan as a nation surrounded by the sea, he creates refined dishes that use every part of the ingredient, from skin to seeds, seamlessly connecting the water that flows from the mountains to the ocean.

A water-inspired dish

Natsuko Shoji: été

Mr. Hamada highlights Natsuko Shoji as an exceptional talent who "embodies a new archetype for the modern chef." Her French cuisine is a masterful blend of traditional technique and innovative sensibility, seamlessly fused with her distinct artistic vision.

Opening her own restaurant at just 24, Ms. Shoji first captivated the world with her signature mango tart, which resembles a jewelry box. Driven by an uncompromising artisan spirit, she continues to pursue her concept of an "ideal paradise." Her aesthetic reaches far beyond the kitchen, manifesting in collaborations with the worlds of fashion and contemporary art. Such a multifaceted career is a product of Tokyo’s original landscape, where a rich concentration of creative energy serves as the fertile soil for her innovations.

A Mango Tart That’s a Work of Art

Mineko Kato: FARO

As a pastry chef at FARO, Mineko Kato pursues universal values through sustainable desserts that are designed to be borderless and accessible to all. She believes food is a powerful medium that uses deliciousness to deliver awareness and provoke thought on social issues. With a deep sense of responsibility for the present, she actively incorporates endangered heirloom plants into her creations, seeing this as her duty to the next generation.

Her philosophy that gastronomy is a "circulation of wisdom" between the landscape, ingredients, producers, and diners brought her back to Tokyo after years of training abroad. From this perspective, she gained an objective appreciation for the unparalleled quality of Japanese produce and the high literacy of diners in Tokyo who deeply understand her vision. Mr. Hamada notes that Ms. Kato’s ability to balance artisan skill with social consciousness "presents a new future for gastronomy, born in Tokyo."

A Floral Tart—or a Dish Rooted in Indigenous Varieties

Accelerating Globalization and the Next Frontier of Creative Fusion

"Tokyo is stepping into a new era," says Mr. Hamada, reflecting on the innovators mentioned above. A key trend in recent years is not just the rise of multinational cuisines, but a creative fusion where international chefs blend their native flavors with Japan’s exceptional ingredients and culinary heritage.

According to Mr. Hamada, an increasing number of global chefs are drawn to the depth of Japan’s culinary landscape, seeking to "realize culinary visions that are only possible in Tokyo." Tokyo’s collaborative environment, which fosters connections between chefs, allows for a unique balance of traditional artistry and modern creativity. As Tokyo continues to lead as a global gastronomic capital, its diversification and internationalization will only intensify. With sustainability and inclusive dining becoming standard, the evolution of Tokyo’s gastronomy will lead to an even more profound and multifaceted future.

A Destination of Endless Wonder: Capturing the Best of Tokyo in Every Season

"Even if you are already familiar with Japanese cuisine in your country, I want you to come to Tokyo and experience the staggering quality of daily dining," says Mr. Hamada.

He points out that even casual establishments, such as Kaiten-sushi (conveyor-belt sushi) shops or Horumon-yaki (grilled offal) eateries offer surprising freshness and seasonal ingredients that are simply unparalleled. This accessibility to top-tier quality is a hallmark of the Tokyo dining experience.

Mr. Hamada believes that Tokyo is a destination that never stops giving. "Every trip here promises a new sense of wonder," he says, recommending that visitors return in different seasons to see and taste the city’s ever-changing culinary brilliance.