Wood-fire cooking, fermentation and omusubi rice balls; tariffs, rising food prices and record inbound tourism; farewells and new arrivals aplenty ... 2025 brought blessings and challenges in equal measure to Tokyo’s ever-changing dining scene.
While the glitter of the Michelin stars may catch the eye and lure in the visitors, for locals the sweet spot still lies at the center of the culinary Venn diagram — the intersection of quality ingredients, cooking skills and cutting-edge style with comfort and affordability. And when it comes to Japanese food, that inevitably means taking the laid-back ethos of the izakaya tavern as the starting point.
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