The Edo-Tokyo Museum chronicles the development of Japan’s capital city, from its early days as a sleepy fishing village through the years of expansion and foreign trade wars to its transformation into a major metropolis. The museum building itself also draws visitors as a fine example of postmodern architecture.
Visitors to the Edo-Tokyo Museum start their journey way back in the 1600s when the city that is now Tokyo was a small coastal village. Through both life-size and miniature versions of houses and streets combined with fascinating artifacts and informative panels, the museum traces lines through the life and infrastructure of the city all the way to the present day.
Visitors often stop at the museum as part of a private customizable tour of the city. Highlights include a life-size wooden replica of the Nihonbashi Bridge (which means Japan Bridge) that has linked the two sides of the city across the Nihonbashi River for the past 400 years.
Things to Know Before You Go
Entry to the museum is via paid ticket.
The museum is wheelchair-/stroller-friendly—wheelchairs and strollers can be rented on-site.
Guided tours are available but must be booked in advance.
There is a café/restaurant and souvenir shop on-site.
How to Get There
The museum is located at 1-4-1 Yokoami, in Sumida-ku, close to the Ryogoku train/metro station (a short walk away). Alternatively, visitors can choose to take part in a guided tour that includes transport.
When to Get There
The museum is open Tuesday–Sunday. It is closed on Mondays, unless a national holiday falls on a Monday, in which case it remains open and closes the following day. Opening times are 9:30am–5:30pm. Last entry is at 5pm.
Explore Ryogoku—Tokyo’s Sumo Town
The Edo-Tokyo Museum is located in the Ryogoku district, known for being the home of sumo wrestling in Japan. Visitors can go to the 10,000-seat sumo stadium to see a match or try the staple food of sumo wrestlers, Chanko Nabe (Sumo Stew), at one of the local restaurants. It is a soup-style dish with seafood, meat, and vegetables served in a hot broth.