What's TSUMAMING ?
I eat one dish at a time, and walk here and there, looking for the “snacks” I'm interested in. A “city pleasure” that satisfies both your stomach and heart just right. That is “tsumamingu.” It's not about “eating well,” or “drinking on a ladder,” but “picking, walking, and meeting.” It's a new urban tourism style where you can enjoy the charm of the town little by little.
Don't overstay. Savor the specialty, then move on.
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You can’t go wrong with the local favorites. Follow your first instinct.
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A good shop will always be there. Don’t force your way in.
Sharing is nice, but don’t forget to dive into the moment.
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Tsumaming is a shared culture. Let’s make it a great experience for everyone.
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“Tsumamingu Club” is a selection team composed of editors, writers, and food culture experts with deep knowledge of food and the city. Gyoza, motsuyaki, potato salad, etc... While seriously dealing with so-called “snacks,” we carefully decipher not only the taste, but also the atmosphere of the store and its relationship with the city, and select famous restaurants that make you think “I want to go eat this one plate.” Stores listed in the guide are picked up on the recommendation of club members. We will work to bring the fun of walking around the city to as many people as possible.
Debuted in 1996 as Vo & Key of “Hofdiran.” Besides music activities, expanded his work to radio, TV, and magazines, holding great influence on culture and trends among his generation. Known as a gourmet, he has written many columns and appeared on TV and radio programs, earning the nickname “Gourmet Boss of the Music World.” Published three curry cookbooks compiling original recipes. Since 2022, appointed CEO (Chief Eat Officer) of Shibuya Ward, where he was born and raised.
Operates the YouTube channel “Sakayama Nintaro Channel” introducing izakayas and drinking spots mainly in Tokyo. Shares recommended izakayas by area such as Shimbashi, Akabane, Ueno, and Kitasenju in ranking formats and short videos. Focuses on affordable restaurant selections usable even in unfamiliar areas, creating videos appealing to drink lovers for after-work drinks or weekend bar hopping.
“gubi gubi” is a “mobile wine bar” hosted by wine selector Junichi Hirasawa. Without a fixed store, it travels around Japan as well as France, Germany, and other places, holding events in collaboration with local chefs and restaurants. Its style features proposing encounters with local culture and food centered on natural wine. It also sells to restaurants and individuals, promoting ways to enjoy wine freely.
After PR and editing, in 2021, "stacks bookstore" opened in Tomigaya. It relocated to Jimbocho in 2024. In addition to a selection of books that shine with originality, it attracts much attention as a culture space where you can enjoy various contents that greatly expand the scope of the bookstore, such as wine, beer, and art. It is also trusted for its sincere attitude towards food and drink.
During university, it was found through sensory food testing that he has a tongue sensitive to umami, and he has been traveling to eat both domestically and internationally for 25 years. After working in an editorial department of an information magazine, he became independent in 2013 and established the food-related content production company "Tongue Inc." He mainly edits the Isetan Shinjuku food catalog "FOODIE" (2019–2024) and contributes to media such as "dancyu" WEB and "Marie Claire Digital."
Head of the editing office "Kichi" / Member of the sustainable creative studio "MEIAN." Practicing "broad editing" in media, advertising, branding, and more. Former executive director of Magazine House's "&Premium" and creative director of Kodansha's "Harumi Kurihara." Loves "tsumaming," running, and public baths.
Raised by parents who frequented Shinjuku Golden Gai, longing for bottled beer. Interest in taverns deepened through eating around the Chuo Line area, expanding activity range. Hobby of bar hopping eventually became a profession. After product development and planning/public relations at a major manufacturer, became independent in 2016. Winner of "TV Champion Extreme Popular Tavern Senbero Championship" and frequent guest on "The World Unknown to Matsuko," expanding activities with solid knowledge and experience.
A writer and culinary researcher who loves food, drink, and travel. Writes for books, magazines, and the web, also proposes recipes and produces cooking utensils. Author of "Mainichi Sake Gohan Nikki" (Gentosha), "Tsurezure Hanako's Own Bento" (Shogakukan), "Tsurezure Hanako's Delicious Famous Restaurant Travelogue" (Sekai Bunka Publishing), "A Woman Builds a House Alone" (Kawade Shobo), and "Tsurezure Hanako's Body Conditioning Donburi" (Gakken). Instagram: @turehana1
Born in Tochigi Prefecture in 1988. After graduating from Tohoku University, worked at educational and food industry publishers. Since March 2019, editor-in-chief of the food business magazine "Food Stadium," mainly distributing trends of restaurants in Tokyo. Inspects about 300 restaurants annually, mainly izakayas, and interviews 100 restaurant owners. Instagram: @manami_ohzeki
Born in 1966. Visiting professor at Nihon University College of Art and iU Graduate School of Information Management Innovation. Engages in art direction in a wide range of fields including advertising, packaging, and character design. Serializes "Akiyama Gugi's This Month's NEW Noodles" in Tabelog Magazine. Appears on TV Asahi's "Kitchen Car Operation!" and J-WAVE's "ALL GOOD FRIDAY." Holds a pottery exhibition at Kaikai Kiki Gallery in 2025. Book "This is How Sense is Born" to be released on February 25, 2026.
Representative of the creative consulting firm "LOWERCASE" with clients across various industries. Former creative director at BEAMS. Known as a pioneer of cross-industry collaboration. Expert in fashion and digital, also famous as a gourmet. Author of the carefully selected Tokyo dining guidebook "TRANSIT TOKYO Gohan" (Kodansha). Instagram: @kajiwara_lc
Born in 1978, from Tokyo. Passionate about alcohol, transitioned from company employee to bar writer. Since the late 2000s, has been writing articles related to alcohol and bars, traveling nationwide to visit bars daily. Active in columns, manga serialization in magazines, and contributions to websites. Author of many books including "Sakabako" (Stand Books), "Goriyaku Sake" (Aki Shobo), and "Parikko's Capital Sake Legend File" (Futabasha).
After experience in hall and kitchen at an Italian bistro in Harajuku, moved to the magazine industry. Started as an exclusive writer for Magazine House's "relax," then edited and wrote for men's fashion and culture magazines such as "POPEYE." Also involved in editing KADOKAWA's "Tokyo Walker" and producing LINE mook "Weekend This One Drink." Loves food, bars, and walking around town. Currently belongs to media production company "Rhino."
*This project is supported by a grant from the Tokyo Metropolitan Government and the Tokyo Convention & Visitors Bureau for the promotion of nighttime tourism.
