Crisp, dry days average 17 °C / 63 °F; nights dip to 9 °C / 48 °F.
What to eat in Tokyo in November: Seasonal delicacies
November brings cool, dry weather and a fiery canopy of leaves to Tokyo. Ginkgo-lined avenues and tranquil gardens turn golden, while the city's temples and parks host quiet rituals and autumn flower shows. This is prime time for photography, leaf-peeping, and soaking up Tokyo's contemplative side. Weekends can get crowded at foliage hotspots, so aim for early visits or explore midweek.
Popular parks like Rikugien or Shinjuku Gyoen are calmest before 10am.
Plan outdoor activities by 4pm—sun dips early and many gardens close by 5pm.
Visit foliage hotspots midweek to avoid weekend bottlenecks and tour groups.
Days are pleasant but nights chill quickly—bring a scarf and layers.
Some close Mondays (including during Culture Day week).
Rikugien and Koishikawa Korakuen often offer timed night entries—book ahead.
Stable visits are easier to book early month before rikishi leave town.
Street snacks and Torinoichi stalls may not accept cards.
Skip Meiji Gaien if you're sensitive—fallen leaves can irritate.
Yes—clear weather, peak foliage, and cultural events make it one of the best months.
Layers: sweater or hoodie by day, a coat at night. Scarves help with cold evenings.
Weekends at leaf-viewing spots are busy; weekdays are calmer, especially outside central parks.
Rare—Tokyo’s typhoon season typically ends by October.
Yes—garden light-up entries, weekend restaurants, and sumo stable tours.
Traditional shrine fairs on rooster days selling decorative rakes for luck. Great food and energy.
Most are—and many offer free entry or special events on Nov 3.
Rikugien, Shinjuku Gyoen, Meiji Jingu Gaien, and Mt. Takao for views.
Yes—normal schedule applies; note that garden light-ups may finish before last trains.
Yes, but expect snow at the summit. Consider lake area views instead of climbing.
Sold hot from trucks or stalls, these sweet, caramelized potatoes are a nostalgic snack best eaten curbside.
Where to eat: Throughout parks like Ueno or at seasonal street stands.
Earthy pine-scented mushrooms steamed in teapots with broth, lime, and seafood. Autumn-only delicacy.
Where to eat: Tempura Kondo, Ginza
Mildly bitter chrysanthemum greens tossed with sesame and tofu dressing. Light, fragrant, and seasonal.
Where to eat: Daigo (vegetarian kaiseki), Minato
Grilled whole with grated daikon—this oily fish is an autumn staple.
Where to eat: Sumibiyaki Shinobuya, Shibuya
Aromatic rice cooked with sweet chestnuts—simple comfort food with fall flavors.
Where to eat: Homestyle diners like Odayasu in Ueno
