What Is Korokke? Japan’s Croquette Culture in Togoshi-Ginza

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๐ŸŸฃ Tokyo-do-must — Only-in-Tokyo experience.

Korokke is a Japanese yoshoku dish that developed from Western-style croquettes. The classic potato korokke became especially popular as a home-cooked dish and a familiar item at butcher shops and delicatessens across Japan.

In this article, I’ll explore Japanese korokke culture through the different kinds of korokke I have actually eaten in Togoshi-Ginza, Tokyo.

Last updated: 2026-10-11

Introduction

When Japanese people hear the word korokke, the first thing many of us picture is a potato croquette.

Mashed potatoes are mixed with ingredients such as onion and minced meat, shaped, coated in panko breadcrumbs, and deep-fried. Korokke can be served as part of dinner at home, or you can buy a freshly fried one from a butcher shop or delicatessen and eat it on the spot.

Here in Togoshi-Ginza, where I live, you can still find this classic style of korokke.

But as you walk through the neighborhood, you will also come across korokke that are completely different.

So how did korokke become part of Japanese food culture?

And how much can the filling change while the dish is still called “korokke”?

What Is Korokke?

The Japanese word korokke is generally considered to come from the French word croquette.

However, the potato korokke that is so familiar in Japan today is not simply a reproduction of a Western croquette.

As Western-style cuisine spread through Japan during the Meiji and Taisho periods, korokke was gradually incorporated into Japanese food culture.

Potato-based korokke eventually became widely popular, and by the Taisho period, korokke had become one of Japan’s representative yoshoku dishes, alongside curry rice and tonkatsu.

Korokke also moved beyond restaurants.

People began making it at home, while butcher shops and delicatessens sold it as an everyday prepared food.

You might take korokke home as a side dish for dinner, or simply buy one freshly fried and eat it right away.

A dish that came from the West had become part of everyday life in Japan.

Korokke Is Not Always Made with Potato

Japanese kani cream korokke, a crispy crab cream croquette from Niku no Kumono in Togoshi-Ginza, Tokyo

Potato korokke is the classic Japanese style, but potato is not a requirement.

At Niku no Kumono in Togoshi-Ginza, I ate a kani cream korokke — crab cream croquette.

Instead of mashed potato, the inside is smooth and creamy. In Japan, this is also simply called korokke.

You can also find korokke made with pumpkin and many other ingredients.

๐Ÿ“ Niku no Kumono (Tabelog English)

What to Try

1. Katabami Seiniku Ten — A Potato Korokke Recommended by a Local

Togoshi-Ginza korokke from Katabami Butcher — crisp panko crust, fluffy potato, sauced to order, street-side snack in Tokyo

Let’s start with the potato korokke at Katabami Seiniku Ten.

A longtime Togoshi-Ginza resident told me, “If you want korokke, this is the place,” so I went to try it for myself.

It is a simple, classic potato korokke from an old-school neighborhood butcher shop.

๐Ÿ“ Katabami Seiniku Ten (Tabelog English)

2. Goto Kamaboko Ten — Oden Korokke from a Long-Established Oden Shop

Oden Korokke (Oden Croquette) at Togoshi-Ginza

Goto Kamaboko Ten is a long-established oden shop in Togoshi-Ginza.

One of the things you can try here is oden korokke.

Inside is a piece of daikon radish that has soaked up the flavor of the oden broth.

It is a korokke that could only come from an oden shop, and one that I particularly enjoyed.

๐Ÿ“ Goto Kamaboko Ten (Tabelog English)

3. Tori & Deli — Hida Beef Korokke

Hida beef korokke at Tori & Deli in Togoshi-Ginza, Tokyo

Tori & Deli specializes in gluten-free karaage, but the korokke I tried here was made with Hida beef, a premium wagyu brand from Gifu Prefecture.

๐Ÿ“ Tori & Deli Togoshi Ginza (Tabelog English)

4. CoCo Ichibanya — Togoshi-Ginza-Only Korokke Curry

Togoshi-Ginza Korokke Curry at CoCo Ichibanya in Tokyo

Our last stop is CoCo Ichibanya, a Japanese curry chain with restaurants around the world.

At its Tokyu Togoshi-Ginza Station location, you can order a Togoshi-Ginza Korokke Curry available only at this branch.

A large korokke sits on top of the curry rice.

It is also served with Togoshi-Ginza Korokke Sauce.

๐Ÿ“ CoCo Ichibanya Tokyu Togoshi-Ginza Ekimae (Tabelog English)

Why Are There So Many Korokke in Togoshi-Ginza?

It is not a coincidence that so many different kinds of korokke can be found along one shopping street.

In 2009, Togoshi-Ginza began promoting the korokke sold by different shops under a shared local brand: “Togoshi-Ginza Korokke.”

What makes the idea interesting is that there is no single recipe that every shop has to follow.

Butcher shops, oden shops, and restaurants can each participate with a korokke that reflects what they do best.

Instead of everyone making the same korokke, each shop makes its own.

That is the idea behind Togoshi-Ginza Korokke.

Togoshi-Ginza is a long shopping street, stretching for about 1.3 kilometers.

Rather than eating one korokke and leaving, you can keep walking in search of the next one — and discover another shop along the way.

Korokke gives you one more reason to keep exploring the street.

Tokyo or Trip?

๐ŸŸฃ Tokyo-do-must — Only-in-Tokyo experience.

Korokke is a familiar everyday food that you can find throughout Japan.

In Togoshi-Ginza, each shop creates a korokke with its own character.

They share one dish, but each does it differently.

As you walk in search of your next korokke, you naturally start noticing shops that have nothing to do with korokke at all.

Looking for different korokke adds another layer of fun to a walk through Togoshi-Ginza.

Explore Nearby

Korokke is only one reason to explore Togoshi-Ginza. As you continue walking along the shopping street, you can discover everything from everyday Japanese comfort food to wagyu and sweet potato desserts. Here are five more tastes to look for along the way.

Similar Dishes

Korokke is part of a much wider world of Japanese fried food. From panko-coated classics to unexpected ways of serving korokke, these dishes show how Japan has made deep-fried food part of everyday eating.

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I travel across Japan to discover local food culture and share it in English for visitors from around the world. If this guide helped you enjoy Japan a little more, I'm truly grateful.

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About "Taste of Japan"

Hello, I'm Yuta.
Born in landlocked Yamanashi and having lived in the gourmet city of Sendai for 10 years, I now call Togoshi-Ginza home. My frequent business trips across Japan allow me to constantly explore the diversity of regional flavors.

Why Togoshi-Ginza?

This street is Tokyo’s longest shopping street (about 1.3 km), but it holds a special history. It was the very first street in Japan to adopt the "Ginza" name—a tradition that later spread across the country—after receiving bricks from the famous Ginza district following the 1923 Great Kanto Earthquake.

My Wish as a Local

I am not a culinary expert. However, as a Japanese local who knows both the convenience of Tokyo and the origins of regional food, I want to share the "atmosphere" and "personal feelings" that you won't find in standard guidebooks.

The Concept: "Tokyo or Trip?"

Visiting every region of Japan in a single trip is nearly impossible. Some food experiences are worth the travel to the source, while others offer a fully satisfying experience right here in Tokyo.

This blog is a guide to help you make that choice. Based in Togoshi-Ginza, I share my honest experiences and "my personal answer" to help you maximize your culinary journey in Japan.

Our Rating System:
  • ๐ŸŸ  Local-First: Best experienced in its home region. Worth a trip.
  • ๐ŸŸข Great-in-Tokyo: A nationwide favorite or regional specialty that offers a fully satisfying, authentic experience right here in Tokyo.
  • ๐ŸŸฃ Tokyo-Do-Must: A unique food culture born in or exclusive to Tokyo.
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