Kiba’s Hidden Culinary Treasures: Where Iron Chefs Meet Local Legends
In Tokyo’s Kiba district, nestled between Toyocho and Monzen-Nakacho, food enthusiasts can discover a remarkable collection of culinary gems that showcase both Japanese and Chinese cuisine. The area boasts Rairaiken, a beloved establishment since 1959 known for its masterfully crafted soy sauce ramen and gyoza, alongside Tsukasa, a specialist bluefin tuna restaurant founded by a Toyosu Market trader offering exceptional seasonal fish dishes. Chinese cuisine aficionados can savor authentic Sichuan flavors at Chen Kenichi Mapo Tofu Kiba, established by the legendary Iron Chef himself, while ramen connoisseurs flock to the exclusive Menya Kisso, which opens just four days a week and is celebrated for its sophisticated pork bone and seafood ramen crafted with premium ingredients like Rausu kelp and donko shiitake mushrooms.
Rairaiken (来々軒)
Rairaiken, a Tokyo restaurant established in 1959, is renowned for its Chinese cuisine, especially its soy sauce ramen. Their signature dish features a complex broth made from chicken, pork bones, dried sardines, and kelp, complemented by medium-thin curly noodles. The restaurant’s popular ramen and gyoza set pairs their famous ramen with dumplings filled with sweet cabbage and chicken, creating a meal that exemplifies decades of culinary expertise.
Tennen Hon Maguro Senmonten Tsukasa (天然本マグロ専門店 司)
Tsukasa, a restaurant in Tokyo’s Koto Ward, specializes in Hon Maguro (bluefin tuna) and was established by Toyosu Market trader Ishiji. The restaurant is famous for its Sunday-exclusive Marugo-don and offers two main options: a Bluefin Tuna Sashimi Set and a Daily Fish Set. The tuna is sourced from both Katsuura (Chiba Prefecture) and Ireland, offering different textures and flavors. Located near Kiba Station, Tsukasa requires advance planning due to limited availability of certain dishes. Bottom of Form
Chen Kenichi Mapo Tofu Kiba (陳建一麻婆豆腐店 木場)
Chen Kenichi’s Mapo Tofu Kiba in Japan represents authentic Sichuan cuisine, stemming from the pioneering Shisen Hanten restaurant. Chen Kenichi, renowned from “Iron Chef,” helped popularize Sichuan cuisine in Japan through his restaurant and media presence. The restaurant’s signature Mapo Tofu showcases traditional Sichuan flavors, maintaining authenticity while many Japanese-Chinese dishes have been adapted for local tastes. Through his work, Chen Kenichi has fostered Japanese appreciation for Chinese cuisine and built cultural bridges between the two nations.
Menya Kisso (麺屋 吉左右)
Menya Kisso is a renowned Tokyo ramen shop in Kiba, famous for its pork bone and seafood ramen, open four days weekly for lunch. The intimate 10-seat counter restaurant prohibits photography and sharing bowls. Customers must purchase tickets from a vending machine before entering.
The menu focuses on ramen and tsukemen, featuring their signature pork bone and seafood soup paired with daily-made medium-thick noodles. The soup incorporates premium ingredients like Rausu kelp and donko shiitake mushrooms, while the char siu uses domestic pork shoulder, reflecting their dedication to quality.
