13 Must-Try Street Foods When Traveling in Tokyo

Tokyo is a city that never ceases to amaze, especially when it comes to its food. Down below the skyscrapers and neon lights, you’ll find an incredible street food scene.

What makes Tokyo’s street food so special is its ability to bring together the old and the new. Traditional favorites like Takoyaki and Taiyaki sit side by side with modern creations like Harajuku Crepes, each offering a unique experience that reflects the city’s culture.

As you plan your journey, make sure to leave room in your itinerary (and your stomach) for these 13 must-try street foods that will leave you craving more of Tokyo’s culinary delights.

Takoyaki

Takoyaki consists of small, round balls of dough filled with pieces of tender octopus, tempura scraps, pickled ginger, and green onions. These savory snacks are cooked in a special takoyaki pan, which gives them their signature shape.

Once cooked, they are typically topped with a generous drizzle of tangy takoyaki sauce, a sprinkling of bonito flakes (dried fish flakes), seaweed, and a dash of mayonnaise.

Taiyaki

Taiyaki is a popular Japanese dessert shaped like a fish, traditionally filled with sweet red bean paste. The cake itself is made from a type of pancake batter, which is poured into a fish-shaped mold and cooked until golden brown.

While the classic red bean paste filling remains a fan favorite, modern variations include custard, chocolate, and even savory fillings like cheese or sweet potato.

Okonomiyaki

Okonomiyaki is a savory pancake that’s a favorite among Tokyo’s street food offerings. The name “Okonomiyaki” translates to “as you like,” reflecting the dish’s versatility and the variety of ingredients used.

Typically, the batter is made from flour and shredded cabbage and is then mixed with ingredients such as pork, seafood, or cheese. The mixture is grilled on a hot plate until it’s golden and crispy on the outside.

Menchi Katsu

Menchi Katsu is a deliciously hearty street food that consists of ground meat, typically a mix of pork and beef, that’s seasoned, shaped into patties, and then breaded and deep-fried.

It is often served with a side of shredded cabbage and a drizzle of tangy tonkatsu sauce, which complements the rich flavors of the meat.

Kakigori

Kakigori is a shaved ice dessert that’s especially popular during Tokyo’s hot summer months. This refreshing treat is made by finely shaving ice and then drizzling it with sweet, flavored syrups such as strawberry, melon, or matcha.

Some versions are topped with condensed milk, sweet red beans, or fruit, adding layers of flavor and texture.

Yakitori

Yakitori, or grilled chicken skewers, is one of Tokyo’s most popular street foods. The skewers are made from various parts of the chicken, including thighs, wings, and even heart or liver, and grilled over a charcoal fire. The grilling process imparts a smoky flavor to the tender, juicy chicken, making each bite delicious.

Yakitori is often enjoyed with a cold beer and is a staple in Tokyo’s izakayas (Japanese pubs) and street food markets.

Imagawayaki

Imagawayaki, also known as Obanyaki in some regions, is a round, thick pancake filled with sweet or savory fillings. The most traditional filling is sweet red bean paste, but other versions may include custard, chocolate, or even cheese.

The batter is poured into a special mold, and the filling is added before it’s sealed with more batter and cooked until golden brown on both sides.

Senbei

Senbei are rice crackers that come in a variety of flavors and textures. These crunchy snacks are typically made from rice flour and can be either sweet or savory, depending on how they are seasoned.

The most common type is grilled Senbei, which is brushed with soy sauce while being cooked over an open flame, giving it a smoky, umami-rich flavor.

Dango

A dumpling made from rice flour, Dango is typically served on skewers and enjoyed as a sweet treat. These chewy, round dumplings are often glazed with a sweet soy sauce or topped with sweet red bean paste, giving them a unique combination of savory and sweet flavors.

Dango is closely associated with Japanese festivals and tea ceremonies, making it a popular street food during seasonal celebrations.

Korokke

Korokke, or Japanese croquettes, are a popular snack that offers a satisfying blend of crispy and creamy textures. These deep-fried patties are typically made from mashed potatoes mixed with ground meat, vegetables, or seafood, and then coated in panko breadcrumbs before being fried to a golden crisp.

Korokke can be found at street vendors, markets, and even convenience stores throughout Tokyo.

Onigiri

These handheld snacks are made from lightly salted rice, typically shaped into triangles or rounds, and wrapped in nori (seaweed). Onigiri is often filled with various ingredients, such as salmon, pickled plum (umeboshi), or tuna mayo, offering a wide range of flavors to suit different tastes.

Onigiri is widely available throughout Tokyo, from street vendors to convenience stores, and it’s a perfect snack for when you’re on the move.

Harajuku Crepes

This very trendy street food offering comes from Tokyo’s vibrant Harajuku district. These thin, French-style crepes are made to order and filled with an array of sweet or savory ingredients. Once filled, the crepe is rolled into a cone shape, making it easy to eat while strolling through the fashionable streets of Harajuku.

The visual appeal of these crepes is just as important as their taste, with many crepe stands offering beautifully arranged creations that are almost too pretty to eat.

Mochi

Mochi is a rice cake that is pounded into a sticky, chewy texture. Some of the most popular variations include Mochi filled with sweet red bean paste, dusted with kinako (roasted soybean flour), or served with sweet soy sauce.

The preparation is often a spectacle in itself, especially during the New Year when it’s traditionally made in a ceremony called Mochitsuki.