What I have been paying attention to for the past few years is a local noodle dish called Musashino Udon.
Japan’s staple food is rice, but production of Japanese rice requires a lot of water. Wheat was produced instead of rice in places where water was not available due to geography.
Wheat dishes were made all over Japan, and a noodle dish called Musashino Udon was made in Tokyo. According to the woman owner of the historic restaurant, until around the 1960s, women were not allowed to marry if they could not make Musashino udon.
Udon is a boiled noodle dish made by mixing wheat flour with water and salt. It’s simple but profound. Depending on the restaurant, the texture and the feeling of swallowing and the smell you feel when chewing noodles are different. I think it is one of the rich food cultures of Tokyo.
Also, I like traveling by motorbike so I would like to recommend something interesting and a small restaurant in the area.