Shinagawa is a bustling district in Tokyo with a mix of traditional and modern cuisine. Here are ten must-try local foods:
1. Sushi
Preparation: Fresh seafood is sliced and placed atop vinegared rice, often garnished with wasabi and soy sauce. Sushi chefs in Shinagawa use high-quality fish and precise techniques to ensure perfect texture and flavor.
Taste: Clean and delicate, with a balance of sweetness, saltiness, and umami. The rice provides a subtle tang that enhances the freshness of the seafood.
History: Sushi has been a staple in Japan for centuries, evolving from a preservation method to an art form. Shinagawa is home to some of Tokyo’s best sushi restaurants.
Ingredients & Vegetarian-Friendly: Contains seafood and rice. Vegetarian options available.
2. Tempura
Preparation: Seafood and vegetables are battered and deep-fried until golden and crispy. The batter is made with flour, eggs, and cold water to create a delicate texture.
Taste: Light and crispy, with a delicate crunch and mild sweetness from the batter. The dipping sauce adds a savory contrast.
History: Tempura was introduced to Japan by Portuguese traders in the 16th century and became a refined dish in Edo-era Tokyo. Shinagawa’s tempura restaurants are known for their meticulous frying techniques.
Ingredients & Vegetarian-Friendly: Contains wheat and seafood. Vegetarian options available.
3. Yakiniku (Japanese BBQ)
Preparation: Premium beef is grilled at the table and dipped in a savory sauce. The meat is carefully sliced to maximize tenderness and marbling.
Taste: Rich and buttery, with a melt-in-your-mouth texture. The smoky aroma enhances the umami depth of the beef.
History: Yakiniku became popular in Japan after World War II, influenced by Korean barbecue traditions. Shinagawa’s high-end yakiniku restaurants serve some of the best wagyu cuts available.
Ingredients & Vegetarian-Friendly: Contains beef. Not vegetarian.
4. Tonkatsu (Pork Cutlet)
Preparation: A thick pork cutlet is breaded with panko and deep-fried until golden brown. It is served with shredded cabbage and a tangy tonkatsu sauce.
Taste: Crispy on the outside, juicy and tender inside, with a rich, savory flavor.
History: Tonkatsu became popular in Japan in the early 20th century, influenced by Western-style breaded meats. Shinagawa’s tonkatsu restaurants are known for their high-quality pork.
Ingredients & Vegetarian-Friendly: Contains pork and wheat. Not vegetarian.
5. Kaisendon (Seafood Rice Bowl)
Preparation: Fresh sashimi-grade seafood such as tuna, salmon, shrimp, and uni (sea urchin) is arranged over a bowl of warm rice, garnished with wasabi and shredded nori.
Taste: The seafood is fresh and buttery, with a delicate sweetness. The rice provides a neutral base that enhances the umami flavors.
History: Kaisendon became popular in Shinagawa due to the abundance of fresh seafood available at nearby markets.
Ingredients & Vegetarian-Friendly: Contains seafood and rice. Not vegetarian.
6. Tamagoyaki (Japanese Omelet)
Preparation: Eggs are whisked with sugar, mirin, and soy sauce, then cooked in thin layers and rolled into a rectangular shape.
Taste: Slightly sweet and fluffy, with a delicate umami flavor.
History: Tamagoyaki has been a staple in Japanese cuisine for centuries, often served as sushi toppings or breakfast dishes.
Ingredients & Vegetarian-Friendly: Contains eggs and sugar. Fully vegetarian.
7. Udon
Preparation: Thick wheat noodles are boiled and served in a hot dashi-based broth or chilled with dipping sauce. The broth is made from kombu and bonito flakes for deep umami.
Taste: Soft and chewy, with a mild, slightly sweet flavor. The broth is light yet flavorful.
History: Udon has been a staple in Japan for centuries, originating in Buddhist temples. Shinagawa’s udon shops often serve refined variations with premium ingredients.
Ingredients & Vegetarian-Friendly: Contains wheat. Fully vegetarian.
8. Gyoza (Japanese Dumplings)
Preparation: Dumplings are filled with minced pork, garlic, and cabbage, then pan-fried until crispy. The filling is seasoned with soy sauce and sesame oil.
Taste: Crispy on the outside, juicy and flavorful inside, with a garlicky kick. The dipping sauce adds a tangy contrast.
History: Gyoza was introduced to Japan from China and became a popular street food. Shinagawa’s gyoza shops often serve gourmet versions with unique fillings.
Ingredients & Vegetarian-Friendly: Contains pork and wheat. Not vegetarian.
9. Matcha Desserts
Preparation: Matcha is blended into cakes, ice cream, and traditional sweets like mochi. The tea powder is carefully whisked to ensure smooth texture and balanced bitterness.
Taste: Slightly bitter with a rich, earthy sweetness. The creamy texture of matcha desserts enhances their depth.
History: Kyoto’s matcha culture influenced dessert trends in Shinagawa, where matcha sweets are now widely available in high-end cafés.
Ingredients & Vegetarian-Friendly: Contains tea and dairy. Vegetarian options available.
10. Taiyaki (Fish-shaped Pastry)
Preparation: A pancake-like batter is poured into a fish-shaped mold and filled with sweet red bean paste before baking. The batter is light and fluffy.
Taste: Crispy on the outside, soft and sweet inside. The red bean paste adds a natural sweetness.
History: Taiyaki originated in Tokyo in the early 20th century and remains a popular street snack. Shinagawa’s taiyaki shops often offer premium fillings like custard or matcha.
Ingredients & Vegetarian-Friendly: Contains wheat and sugar. Fully vegetarian.