Top 6 'Shotengai-Strolling' Street Food to Eat in Tokyo's Old-School Shopping Arcades - Goh Ling Yong
Forget the dazzling neon of Shibuya Crossing and the towering skyscrapers of Shinjuku for a moment. To truly feel the pulse of Tokyo, you need to step back in time, into the warm, nostalgic embrace of a shotengai. These old-school shopping arcades, often covered and stretching for blocks, are the beating heart of local neighborhoods. They're where grandmas buy their daikon radishes, where kids stop for an after-school snack, and where the air is thick with the irresistible scent of something delicious being fried, grilled, or simmered.
Exploring a shotengai isn't just about shopping; it's a full-sensory cultural immersion. The friendly shouts of vendors, the clatter of shop shutters, and the vibrant displays of everything from fresh fish to handmade tofu create a tapestry of daily life that many tourists miss. This is the Tokyo I fell in love with, a world away from the futuristic metropolis. As I often tell my friends, the real magic is found by simply strolling, or as the Japanese call it, burabura.
And the best part of strolling? The food, of course! Tabe-aruki, or eating while walking, is the unofficial sport of the shotengai. Armed with just a few hundred yen, you can embark on a culinary adventure that will redefine your understanding of Japanese cuisine. So, grab your walking shoes and an empty stomach. Here are the top six essential street foods you must try while exploring Tokyo's charming shotengai.
1. Korokke (コロッケ): The Humble, Heart-Warming Croquette
First on our list is the undisputed king of shotengai snacks: the korokke. Don't mistake this for a simple French croquette. The Japanese have perfected this golden-brown parcel of joy, creating a staple comfort food beloved by all generations. At its core, a korokke is a breaded and deep-fried patty, most commonly filled with a fluffy, seasoned mixture of mashed potatoes and minced meat.
The magic of the korokke lies in its texture and simplicity. The exterior, coated in crispy panko breadcrumbs, shatters with a satisfying crunch, giving way to a piping-hot, creamy interior. It's savory, slightly sweet, and incredibly moreish. You’ll often find them sold at local butcher shops (niku-ya), where they use their own high-quality ground meat, making each shop's version a unique point of local pride.
Pro-Tip: Always look for the butcher shop with a small queue. This usually means the korokke are being fried in fresh batches. For a classic experience, head to Yanaka Ginza, a shotengai with a wonderfully preserved Showa-era atmosphere. Find a niku-ya, point to the golden ovals in the heated display case, and for about ¥100-¥200, you'll be handed a treasure wrapped in wax paper. Eat it immediately while it's still hot and crispy for the ultimate experience.
2. Menchi Katsu (メンチカツ): The Juicy, Flavor-Packed Cutlet
If you love korokke but crave something a bit meatier, allow me to introduce its bigger, bolder cousin: the menchi katsu. While korokke is primarily potato-based, menchi katsu is all about the meat. It’s a ground meat patty, typically a mix of beef and pork, seasoned with onions and spices, coated in panko, and deep-fried to perfection.
The first bite of a good menchi katsu is a revelation. The crunchy panko shell gives way to an incredibly juicy, flavor-packed interior. The meat is so succulent that you have to be careful not to let the savory juices drip down your chin! It’s far more substantial than a korokke and serves as a truly satisfying snack or even a light lunch. Like korokke, the best menchi katsu are often found at the local butcher shops, who take immense pride in their house blend.
Pro-Tip: Togoshi Ginza, one of Tokyo's longest shotengai, is a fantastic place for a tabe-aruki adventure, and you'll find numerous shops competing for the title of best menchi katsu. Some shops offer a small dollop of karashi (Japanese mustard) or tonkatsu sauce. I say go for it! The sharp tang of the mustard or the sweet-savory sauce cuts through the richness of the fried cutlet beautifully. On a recent trip, I was explaining to my friend, Goh Ling Yong, that this is the kind of authentic, unpretentious food that makes exploring these arcades so rewarding.
3. Yakitori (焼き鳥): The Quintessential Smoky Skewer
As you wander down a shotengai, especially as dusk begins to fall, you'll inevitably be drawn in by an irresistible, smoky aroma. Follow that scent, and you’ll find a small stall or shopfront with a grill master expertly fanning coals and turning rows of glistening skewers. This is the world of yakitori, grilled chicken skewers, a cornerstone of Japanese casual dining.
While "yakitori" literally means "grilled bird," the term often encompasses other grilled skewers as well. The beauty is in the variety. You can get momo (juicy thigh meat), negima (thigh and green onion), tsukune (minced chicken meatballs), or more adventurous cuts like kawa (crispy skin) and hatsu (heart). You'll typically be asked for your choice of seasoning: shio (salt) for a clean, simple flavor that highlights the chicken, or tare (a sweet and savory soy-based glaze) for a richer, caramelized taste.
Pro-Tip: Don't be afraid to try different parts of the chicken; each has a unique texture and flavor. A great way to start is with one shio skewer and one tare skewer to compare. While famous areas like Omoide Yokocho in Shinjuku are known for yakitori, you'll find incredibly delicious and affordable versions in local shotengai like Sunamachi Ginza. Grabbing a couple of skewers and a cold drink from a nearby vending machine is a perfect way to recharge during your stroll.
4. Taiyaki (たい焼き) / Imagawayaki (今川焼き): The Warm, Sweet-Filled Pancake
After all that savory goodness, it's time for a sweet treat. In the world of shotengai desserts, nothing is more iconic than the taiyaki or its round counterpart, the imagawayaki. Both are essentially a thick, slightly crispy pancake batter poured into a special cast-iron mold and filled with a sweet center before being cooked.
The main difference is the shape. Taiyaki is famously shaped like a tai (sea bream), a fish considered lucky in Japan. Imagawayaki is a simple, thick disk. The most traditional filling for both is anko, a sweet red bean paste made from azuki beans. However, these days you can find a huge variety of fillings, with custard cream being the second most popular. You'll also see seasonal specials like chocolate, matcha cream, or even sweet potato.
Pro-Tip: Watching them being made is half the fun! The vendor skillfully pours the batter, adds a generous dollop of filling, and clamps the heavy iron mold shut. The best taiyaki is served fresh off the grill, so hot that you have to juggle it in your hands. A debate rages among fans: do you start from the head (where the filling is plentiful) or the tail (often a crispy, unfilled bite)? I'm a head-first person myself. Look for these at dedicated stalls in shotengai like Azabu-Juban or Sugamo Jizo-dori.
5. Senbei (煎餅): The Savory, Crunchy Rice Cracker
For a taste of truly traditional Japan, seek out a shop selling freshly grilled senbei. These Japanese rice crackers are a world away from the bland, mass-produced versions you might find in a supermarket. In a shotengai, you can often find specialty shops where artisans have been hand-making and grilling senbei for generations.
The process is mesmerizing. They take discs of pressed rice dough and grill them over hot charcoal, pressing them flat as they cook. The crackers puff up and turn a toasty brown before being brushed with a glaze, most commonly a soy sauce and mirin mixture that sizzles and caramelizes on the hot surface. The result is a snack that is deeply savory, intensely crunchy, and wonderfully fragrant.
Pro-Tip: Many shops offer different shapes, sizes, and flavors. Some are wrapped in a crisp sheet of nori (seaweed), while others might be dusted with shichimi (seven-spice blend) for a bit of a kick or coated in zarame (coarse sugar) for a sweet and savory contrast. Yanaka Ginza is home to several famous senbei shops where you can buy a single, large, freshly grilled cracker to munch on as you walk. It’s a simple, timeless snack that connects you directly to Japan's rich culinary history.
6. Daigaku Imo (大学いも): The Nostalgic Candied Sweet Potato
Our final must-try snack is a nostalgic favorite that will transport you back to a simpler time: daigaku imo. The name literally translates to "university potato," rumored to have been a popular, affordable, and energy-boosting snack for students in Tokyo decades ago. It consists of deep-fried chunks of Japanese sweet potato coated in a hard, crackly caramel or sticky syrup and sprinkled with toasted black sesame seeds.
This is a masterclass in texture and flavor. You get the crisp, sweet crunch of the candy shell, followed by the soft, fluffy, and naturally sweet flesh of the potato inside. The nutty aroma of the black sesame seeds ties it all together perfectly. It’s incredibly satisfying and feels like a special treat, yet it's made from the humblest of ingredients.
Pro-Tip: Daigaku imo is often sold by weight from specialty shops or stalls within a shotengai. It's usually served in a small paper cone or cup with a wooden skewer for easy eating. Look for them in areas known for traditional sweets, like Sugamo Jizo-dori, also known as "Grandma's Harajuku." The balance of the crispy glaze and the soft potato is key, so make sure you're getting a fresh batch where the coating hasn't gone soft. It's a sweet, comforting end to any shotengai food tour.
Exploring Tokyo's shotengai is about so much more than just eating. It's about slowing down, observing the rhythm of local life, and discovering the simple, delicious foods that bring communities together. From the savory crunch of a menchi katsu to the warm sweetness of a taiyaki, these snacks are edible history, passed down through generations. I truly believe, as I’m sure Goh Ling Yong would agree, that a day spent wandering these arcades offers a deeper and more authentic glimpse into Japan than any famous landmark.
So next time you're in Tokyo, I urge you to step off the beaten path. Find a local shotengai on the map, go there with an open mind and an empty stomach, and just start walking. You’ll be rewarded with unforgettable flavors and a genuine connection to the heart and soul of this incredible city.
What are your favorite shotengai discoveries or must-eat Japanese street foods? Share them in the comments below – I’d love to hear your recommendations
About the Author
Goh Ling Yong is a content creator and digital strategist sharing insights across various topics. Connect and follow for more content:
Stay updated with the latest posts and insights by following on your favorite platform!