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Tempura is one of the three great specialties of Edo. It spread from food stalls at the Nihonbashi fish market during the Edo period and became one of the representative local dishes of Edo-Tokyo. From the end of the Edo period to the Meiji period, tempura restaurants began to open in Nihonbashi and Asakusa, and although there are various theories, it was around this time that the tendon was born.

The setting of the nursery rhyme "Spring Stream" is now a huge IT town. Although redevelopment has caused the scenery of the Showa period to disappear one after another, there are still good bars operating vigorously in the back alleys of the area. Neo izakayas are good, but first, let's take a peek into the depths of Shibuya's streets at the old-established bars on the main road, which are obligatory education for non-believers in Shibuya...

Sasaya Taniguchiya, which was popular in Monzennakacho, has changed its name to Sasaya Taniguchiya and relocated to Ningyocho. Taniguchiya" and relocated to Ningyocho. We are very satisfied with the delicious food and the sake that can only be enjoyed here. TAMA-CHANNEL

Winter is in full swing. It is the season of delicious oden. The name "oden" was created by adding "o" to the word "dengaku. During the Edo period (1603-1867), food stalls serving hot sake and oden appeared, and stewed oden was born in the late Edo period (1603-1868). Oden spread rapidly after the Meiji period (1868-1912), and traditional Tokyo flavors such as chikuwabu and suji fish...

Tama Channel From the Haiphong branch of Kappa, a grilled offal restaurant in Ogikubo, to the World Heritage Site, Tamabukuro Kintaro's Vietnam trip, where he drinks everywhere, is now complete. Tama Channel

Rice is not a snack? That's not true. Fried rice with a strong flavor made by the owner of a Chinese restaurant that has been in town for a long time goes great with beer or shochu. Not only is there the five-meat fried rice stuffed with prawns and fried pork, but there is also the egg fried rice with a firm coating of lard....

Like Akabane in the north, Kamata in the south, and Koiwa in the east, which we will feature here, the edge of Tokyo has a fine drinking district. Koiwa, once a small village that was a base for ferry boats, saw a rapid increase in population after the Great Kanto Earthquake. Throughout its history, the entertainment and shopping district has seen the rise and fall of the city, and eventually...

Vietnam's "Kappa" Kappa, a long-established motsuyaki restaurant in Nakano and Ogikubo, has opened a branch in Hai Phong, Vietnam! This video gives a glimpse of the beginning of a legend, not only in the taste but also in the atmosphere, inheriting the secret sauce. Be sure to check it out! Tamacha...

Drinking at a restaurant has become a standard way of enjoying yourself, so much so that there is even a term for it: "drinking at a restaurant." Tokyo is home to many historic restaurants, including those designated as dining-out ticket restaurants during and after the war. They offer a nostalgic atmosphere that is a little different from the pubs and local Chinese restaurants. This time, we'll be introducing 10 of Tokyo's long-established restaurants...

Tamachan found "Itabashi Cold Noodle" in Okubo through her nose. The restaurant offers a wide variety of excellent dishes, such as the finest raw fish, raw kimchi, and the extremely tasty suyuk and possum. TAMA-CHAN

If you want to enjoy affordable eel, we recommend a pub rather than a specialty restaurant. Grilled eel skewers, the soul food of the Edo period, were primarily sold at food stalls for the common people, but the atmosphere of that time remains strong in Tokyo's many pubs serving eel skewers. Cheap, fast, and delicious! Eat eel at the counter...