If you approach mealtimes like it’s a competitive sport, you’ll be impressed by the food on offer at this year’s Tokyo Olympic Games.

Just picture the food court of your dreams, with cuisines from all over the world and more than 700 different dishes to choose from, with new options every day. This is what eating at an elite level looks like.

Japan’s ongoing coronavirus restrictions prohibit the competitors from visiting local restaurants, but they can still get a taste of the local culture in the casual dining area.

Athletes can choose from two main dining halls, a two-storied main dining hall that focuses on international cuisine, and the casual dining area, which gives competitors the chance to sample local specialities in a relaxed setting.

The casual dining area serves both popular Japanese dishes and regional offerings from across all 47 prefectures of Japan. Tablets have been installed in the area to give a cultural introduction to the different food items, as well as the localities that produced the ingredients.

The local menu includes a broad range of offerings, such as ramen, teriyaki, tempura, okonomiyaki, sushi, somen noodles, gyoza, as well as regional dishes like oden, a chilled soup with tomatoes and vegetables, and zunda de panna cotta, a flan-like dessert made from sweetened edamame beans.

The only thing that’s missing is raw fish, which is off the menu due to food safety concerns.

Gyoza has proved a favourite with American rugby player Ilona Maher, who said: “Not to be dramatic, but these are the best gyoza dumpling things I’ve ever had in my life,” in a recent TikTok video.

Many athletes prefer to stick to familiar foods to avoid upsetting their stomachs with something new prior to competition.  All countries are represented on the menu, which includes pizza, pasta, noodles, stir-fries, curries, dumplings, salads, sandwiches, burgers, churros, and more. All diets are also catered to, with a range of vegetarian, gluten-free, halal, and specialty options available.

Each dish is accompanied by detailed nutritional information that includes the amount of calories, protein, fat, carbohydrates and sodium per serving. There are also dieticians on hand to answer questions about the food.

Naturally, there are protocols in place to promote social distancing and minimise person-to-person contact. Sanitising stations are located at the entrance of the dining halls, including disposable gloves and face masks.  Each diner is separated from each other with plexiglass screens, and there are also disinfecting wipes on every table.

Menus are also available to peruse on a smartphone app, preventing congestion and allowing athletes to plan ahead.