Tokyo and Japan: The Making of a Global Culinary Capital

Quality Pursuit Across All Genres

Living in Japan long enough, certain things begin to feel unremarkable. Take hamburgers, for example. Some of the most refined burgers this writer has eaten came not from the United States but from Japan.

The precision of the patty's sear, the texture of the bun, the balance of sauce—every element is carefully designed. The hamburger, a simple dish found worldwide, is subjected to meticulous refinement here. This tendency extends beyond burgers. Sandwiches, curry, pasta, French toast—Japanese cooks tend to push every genre toward its limits.

The City with the Most Michelin Stars

Tokyo currently holds more Michelin stars than any other city in the world. According to official Michelin Guide data, Tokyo has approximately 190 or more starred restaurants, with a total star count exceeding 250. This figure surpasses Paris, and Tokyo has maintained this position for several years.

For those living in Tokyo, the meaning of these statistics becomes tangible. A small soba shop near a train station may be Michelin-listed. A sushi restaurant in an unremarkable building's basement may hold three stars. Establishments of exceptional quality exist in locations that offer no outward indication of what lies within.

Tokyo is not alone. Osaka and Kyoto are also densely packed culinary cities. Osaka has over 200 Michelin-recommended restaurants, including multiple three-star establishments. Kyoto, as the historical center of kaiseki cuisine, continues to draw food enthusiasts from around the world.

Factors Behind This Culinary Culture

The number of Michelin stars alone does not explain the essence of Japan's food culture. Multiple factors contribute to Japan's seriousness about food.

One factor is the generation of Japanese chefs who trained in Europe. In the domains of French and Italian cuisine, many Japanese cooks traveled abroad. They worked for years at renowned restaurants in France and Italy, standing in kitchens from morning to night, handling everything from dishwashing to preparation while learning techniques through observation. Working conditions were reportedly harsh; some worked for little or no pay. Yet they continued their studies.

Upon returning to Japan, they brought back not only techniques but an attitude toward cooking: reverence for classical methods, attention to detail, and an uncompromising pursuit of quality. When they reinterpreted these principles using Japanese ingredients and a distinctly Japanese sensibility, a unique evolution began. Today, many French restaurants in Tokyo are evaluated as equal to—or surpassing—their counterparts in France. This is not coincidental but the result of decades of training and transmission.

The Cultural Impact of Iron Chef

In 1993, Fuji Television began broadcasting Iron Chef (Ryori no Tetsujin). The format—chefs competing under time constraints—was innovative for its era.

The program's impact on Japanese society was substantial. Chefs were treated as stars, competing on an arena-like stage under dramatic lighting. The perception spread that cooking was entertainment and art. Chefs moved from behind the scenes to center stage. Children began expressing aspirations to become chefs.

This cultural foundation supports today's restaurant landscape. Respect for the culinary profession and seriousness about food itself have become embedded in society.

The Culture of Mastering a Single Discipline

In Japan, mastering a single pursuit is considered a virtue. The sushi chef provides a clear example. Mastering the technique of forming nigiri alone reportedly takes years. Rice cooking, vinegar ratios, fish cutting, grip pressure—each element requires both theory and experience.

One sushi chef has stated, "After ten years, I finally felt ready to serve customers." Ten years of cooking rice, cutting fish, and forming nigiri daily—only then does one reach the starting point.

The same applies to yakitori. What appears simple is pursued by dedicated practitioners who obsess over charcoal types, study skewering techniques, and time each cut of chicken to the second. They butcher chickens themselves and adjust their approach based on each day's quality.

This depth is not confined to high-end establishments. Small bistros, neighborhood coffee shops, curry stands near train stations—disciplined practitioners can be found throughout. This creates the density of Japanese food culture.

The Challenge Created by Abundance

A paradox emerges here. Because quality is high and options are numerous, finding "the right place for you" becomes difficult.

Good restaurants are everywhere. But not every restaurant suits every person. What is truly needed is consideration of: today's budget, current mood, dietary restrictions or allergies, dining companions, desired atmosphere, language concerns—arriving at "the one restaurant right for you" requires weighing all these factors.

The Role of LocalWays

LocalWays addresses this challenge. For those who cannot read Japanese, this "world full of good restaurants" is overwhelming. Menus are indecipherable. Reservation systems are confusing. Determining which restaurant actually matches one's needs is difficult.

LocalWays aims to understand users' intentions through natural language and help them find the right place within this densely packed culinary landscape.

"I want to quietly enjoy seasonal kaiseki cuisine."

"I just want to casually grab some local ramen."

These two requests require entirely different recommendations. LocalWays strives to understand such distinctions and provide appropriate suggestions. The goal is to make Tokyo—this culinary capital—accessible to everyone, lowering the barriers of language and information.