88 places
Recommended order reflects each shop's listing plan and how complete its information is.
Kita-ku / Tokyo
Three generations of rice, chosen by a five-star rice master
From a wagashi shop called Osakaya to Akabane's hometown bakery
Rice crackers and nostalgic candy since 1927
Niboshi ramen since 2000, one minute from the station
Hand-pulled noodles since 1974, marked by a tanuki statue
A secret sauce tasted fresh every morning by husband and wife
A century of expertly chosen fresh fish
Ginza Tenichi-trained tempura, paired with a legendary sake
From a liquor store's corner bar to Akabane's legendary standing bar
Edomae sushi through three generations, born in the postwar black market
Blade sharpening from 700 yen, Akabane's cutlery specialist
A secret sauce for eel and chicken, passed down since just after the war
Sweetness since 1937, born as a mochi confectioner
Lighting up Akabane's station front since 1952
Standing-bar oden with handmade fish cakes and shochu
Carp and sake from morning — the face of Akabane Ichibangai
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