Tempura is a culinary art form that showcases Japan’s mastery of frying techniques and appreciation for seasonal ingredients. Introduced to Japan by Portuguese missionaries in the 16th century, tempura has since been transformed into a quintessential Japanese dish characterized by its light, crispy batter and delicate flavors. In Tokyo, tempura chefs carefully select the freshest seafood, vegetables, and herbs, coating them in a light batter made from flour, egg, and ice-cold water before frying them to golden perfection. From plump prawns to crisp lotus root, each tempura morsel is a testament to the chef’s skill and dedication to quality. Served with a dipping sauce made from dashi, soy sauce, and mirin, tempura is a sensory delight that tantalizes the taste buds and leaves diners craving more.

Ramen, Japan’s beloved noodle soup, is a comforting culinary staple that warms the soul and delights the senses. In Tokyo, ramen aficionados can embark on a quest to discover the perfect bowl, with each shop offering its own unique twist on this classic dish. Whether it’s the rich, pork-based tonkotsu broth of Hakata-style ramen or the clear, soy sauce-based shoyu ramen of Tokyo, every bowl tells a story of craftsmanship and tradition. Topped with succulent slices of chashu pork, tender bamboo shoots, and a perfectly cooked egg, ramen is a celebration of flavor and texture that brings people together in communal slurping sessions. From humble street stalls to Michelin-starred ramenya, Tokyo’s ramen scene offers a diverse array of options for aficionados to explore and savor.