Page 27 - DreamScapes Magazine | Fall/Winter 2025

FUN FACT
Sumo originates from the Japanese word sumafu
meaning “to fight” and “to resist.” Deeply rooted
in tradition and religion, there are strict rules
around eating. Top-division Japanese Sumo
wrestlers are not allowed to eat breakfast, but
enjoy a traditional lunch of chankonabe after
training. This simmering stew of fish, chicken,
meatballs and vegetables, all cooked at the table
in a richly flavoured broth, is nutritious and hearty
and can be enjoyed at restaurants in the Ryogoku
District of Tokyo. Some of these Chanko restau-
rants even offer sumo experiences like meeting
and interacting with former sumo wrestlers, and
even challenging one in the ring!
here to unwind with a glass of wine or a
refreshing beer, which they pair with the
neighbourhood’s fabled dish. Think you
know curry? There are more than 100 curry
restaurants that simmer their signature
recipes there. From European and Indian to
homegrown Japanese styles, this spicy smor-
gasbord celebrates the city’s obsession with
depth and umami. October’s Curry Festival
lasting several weeks lets visitors curate their
own spice adventures, armed with a curry
map and plenty of appetite.
When Tokyoites need a breather, they head to nature.
The mountains of Okutama are just two hours away,
offering forest therapy, river hikes, and wasabi farming.
You’ll never go back to green horseradish paste after
tasting freshly grated wasabi root—its sweetness and
warmth are almost spiritual. Visitors can join harvesting
tours and learn about the root’s cultural and environ-
mental significance.
Okutama’s cuisine mirrors its landscape, too—robust,
wild and grounded in tradition. In this area, the local
specialties at restaurants can include grilled venison and
onions, miso-broth boar stew with tofu and shirataki
noodles, and green tea soba with chestnuts. Wake to pris-
tine rivers and breakfasts of grilled salmon, yuzu
yoghurt, chestnut rice, and silky Japanese eggs.
Head southeast to the Izu Islands, and the scene
shifts again. Here, the cognoscenti surf, soak in the
seaside onsen, and sample sashimi and unique island-
distilled shochu.
Hachijojima Island is a sub-tropical wonder; a rela-
tively untouched beach paradise of seaside hot springs
and water sports. The distinct food culture here is based
on the rich aquatic life and local traditions. Sushi is
composed of fish marinated in soy sauce served over
rice mixed with slightly sweet rice vinegar. Instead of
wasabi, they use a dab of hot mustard. The result is an
unctuous parcel of beautifully textured sushi, totally
unique to this island.
Tokyo is bursting with such a rich range of high-stim-
ulus settings and experiences to accompany its diverse
gastronomy, from boho eats to neon streets and idyllic
oases. The ingredients for this dynamic taste of place are
sourced from ancient traditions and reimagined into
eclectic new directions, ever-evolving to excite your
palate and your imagination.
What are you waiting for?
DS
TRAVEL PLANNER
For more travel information about Tokyo and its sur-
rounding regions, visit tokyotokyo.jp and gotokyo.org
FALL/WINTER 2025 DREAMSCAPES 27