In Tokyo, the accumulation of various restaurants is realized as resources of food culture. Nowadays, “eating experiences” in restaurants is getting important. However, the study on the quality of eating experiences and its geographical characters has hardly been conducted. Thus, it is important to reveal the empirical value of eating in the urban area. The purpose of this study is to identify the geographical characteristics of restaurants accumulation and “eating experiences” within Tokyo wards area. Through this research, the following has been identified:<br><br> 1) The distribution characteristics of restaurants accumulation<br> In the 3^rd chapter, the correlations among the geographical distribution trend of 19 types of restaurants were revealed. They were divided into 3 similar groups and 7 independent groups. Then these accumulations were categorized into 3 similar groups. “Types with correlation between diner (A. - E.)” accumulated along Yamanote line and the linear area spreading from central Tokyo area to Shibuya area. “F. Traditional food and Japanese Food” accumulated into northern Tokyo wards area. “G. Soba and Udon and Chinese Food” accumulated into eastern Tokyo wards area.<br> Second, the accumulation characteristic of all restaurants was figured out and it became clear that restaurants accumulated in 5 areas; (a) area with some parallel lines in Tokyo wards area, (b) lines from Shinjuku to eastern wards area, (c) lines from Shibuya to eastern wards area, (d) around Ikebukuro, and (e) some station areas on the suburban railroads. Third, based on these characteristics of restaurants accumulation and the number of passengers, station areas could be divided into 4 similar groups; (a) Multiple types, Few passengers, (b) Multiple types, Many passengers, (c) Single type, Few passengers, and (d) Single type, Many passengers.<br><br> 2) The typology of eating experiences and its differences among station areas<br> In the 4^th chapter, station areas with noticeable trend of each groups based on the characteristics of restaurants accumulation and the number of passengers were extracted. These were 9 station areas, which are Keiseiueno, Uenookachimachi, Shinjuku, Shibuya, Higashishinjuku, Daikanyama, Kitasenju, Ohtemachi, and Meguro. Second, regional characteristics based on “eating experience” were cleared. As a result, 82 types of enjoyable “eating experience” in Tokyo wards area were extracted. Then, they are divided into “contents (32)”, “spaces (26)”, “events (15)” and “surroundings (9)”. With respect to “contents”, Higashishinjuku and Daikanyama shows original trend but others didn't have distinguished trend. With respect to “spaces”, there were no differences by station areas. With respect to “events”, there were no differences by station areas without Higashishinjuku and Ohtemachi. With respect to “surroundings”, it was identified that the “surroundings” is the most unique “earing experiences” which differs by station areas. Then, summarizing characteristics of station areas based on these 4 “eating experiences”, 5 regional characteristics based on specialized cluster within “contents” and extra specialization in eating experiences were identified; (a) enjoy contents (Uenookachimachi and Higashishinjuku), (b) enjoy alcoholic drink and spaces, (c) enjoy ambience, (d) enjoy events, and (e) enjoy location and night view. These characteristics were different from those we have seen in the analysis of restaurants accumulation and the number of passengers. Therefore these were unique characteristics seen from “eating experiences”.