Shibuya is a bustling district with a diverse food scene. Here are ten must-try local dishes:
1. Shibuya Ramen
Preparation: Shibuya ramen features a rich, soy-based broth simmered for hours with pork bones, garlic, and miso. The noodles are firm and chewy, topped with chashu (braised pork), green onions, and a soft-boiled egg.
Taste: Deeply savory with a strong umami kick. The broth is thick and flavorful, while the noodles absorb its richness.
History: Ramen culture in Shibuya grew alongside the area’s nightlife, catering to late-night diners and workers.
Ingredients & Vegetarian-Friendly: Contains pork and wheat. Not vegetarian.
2. Takoyaki (Octopus Balls)
Preparation: A batter made of flour and eggs is poured into round molds, filled with diced octopus, and cooked until golden brown. It is topped with takoyaki sauce, mayonnaise, and bonito flakes.
Taste: Crispy on the outside, soft and creamy inside, with a savory and slightly sweet flavor.
History: Originally from Osaka, takoyaki became popular in Shibuya as a quick street snack.
Ingredients & Vegetarian-Friendly: Contains wheat and seafood. Not vegetarian.
3. Sushi
Preparation: Fresh seafood is sliced and placed atop vinegared rice, often garnished with wasabi and soy sauce.
Taste: Clean and delicate, with a balance of sweetness, saltiness, and umami.
History: Sushi originated in Japan centuries ago as a method of preserving fish and evolved into an art form.
Ingredients & Vegetarian-Friendly: Contains seafood and rice. Vegetarian options available.
4. Shibuya Toast
Preparation: Thick-cut bread is toasted and topped with butter, honey, whipped cream, and fruit.
Taste: Sweet and buttery, with a crispy exterior and soft interior.
History: Shibuya toast became popular in themed cafés, offering a visually appealing dessert experience.
Ingredients & Vegetarian-Friendly: Contains wheat and dairy. Fully vegetarian.
5. Udon
Preparation: Thick wheat noodles are boiled and served in a hot dashi-based broth or chilled with dipping sauce.
Taste: Soft and chewy, with a mild, slightly sweet flavor.
History: Udon has been a staple in Japan for centuries, originating in Buddhist temples.
Ingredients & Vegetarian-Friendly: Contains wheat. Fully vegetarian.
6. Gyoza (Japanese Dumplings)
Preparation: Dumplings are filled with minced pork, garlic, and cabbage, then pan-fried until crispy.
Taste: Crispy on the outside, juicy and flavorful inside, with a garlicky kick.
History: Gyoza was introduced to Japan from China and became a popular street food.
Ingredients & Vegetarian-Friendly: Contains pork and wheat. Not vegetarian.
7. Matcha Desserts
Preparation: Matcha is blended into cakes, ice cream, and traditional sweets like mochi.
Taste: Slightly bitter with a rich, earthy sweetness.
History: Kyoto’s matcha culture influenced dessert trends in Shibuya, where matcha sweets are now widely available.
Ingredients & Vegetarian-Friendly: Contains tea and dairy. Vegetarian options available.
8. Taiyaki (Fish-shaped Pastry)
Preparation: A pancake-like batter is poured into a fish-shaped mold and filled with sweet red bean paste.
Taste: Crispy on the outside, soft and sweet inside.
History: Taiyaki originated in Tokyo in the early 20th century and remains a popular street snack.
Ingredients & Vegetarian-Friendly: Contains wheat and sugar. Fully vegetarian.
9. Yakiniku (Japanese BBQ)
Preparation: Thin slices of beef or pork are grilled at the table and dipped in a savory sauce.
Taste: Smoky and rich, with a slightly sweet and salty marinade.
History: Yakiniku became popular in Japan after World War II, influenced by Korean barbecue traditions.
Ingredients & Vegetarian-Friendly: Contains meat. Not vegetarian.
10. Nikuman (Steamed Pork Bun)
Preparation: A soft, fluffy bun is filled with seasoned pork and steamed until tender.
Taste: Warm and juicy, with a slightly sweet dough and savory filling.
History: Nikuman originated from Chinese-style steamed buns and became a popular winter snack in Japan.
Ingredients & Vegetarian-Friendly: Contains wheat and pork. Not vegetarian.