Japan Travel Guide

Andrew heads to Japan, where the people have a passion for food and are willing to eat just about anything. He tries some octopus eggs, fermented sushi and an unusually flavored milkshake at a ...


Activities
Ichiban Huruman Stand
This small eatery is located in the backstreets of the former red-light district of Dotonburi. Andrew tries an Osakan food style called Horumonu or throwaway bits. He samples pig's windpipe, cow's uterus and cow's large intestine.

Ichiban Huruman Stand

This small eatery is located in the backstreets of the former red-light district of Dotonburi. Andrew tries an Osakan food style called Horumonu or throwaway bits. He samples pig's windpipe, cow's uterus and cow's large intestine.
,
Creo-ru Takoyaki Stand
Andrew tries his hand at making takoyaki, octopus mixed in wheat batter and fried.
  • 2-11-21 Sonezaki, Kita-ku, Osaka, Osaka Pr
  • Osaka, Kansai Japan

Creo-ru Takoyaki Stand

Andrew tries his hand at making takoyaki, octopus mixed in wheat batter and fried.
2-11-21 Sonezaki, Kita-ku, Osaka, Osaka Pr Osaka, Kansai, Japan
Koshin
Andrew visits a place that serves bar food for the late-night crowd. He samples takoyaki with matsutake (mushrooms with fresh octopus) and raw horse mane sashimi.
  • Osaka 2-1-2 Sennichimae, Chuo-ku, Osaka 542-0074, Japan
  • Chuo Ward, Osaka Prefecture 542-0074 Japan

Koshin

Andrew visits a place that serves bar food for the late-night crowd. He samples takoyaki with matsutake (mushrooms with fresh octopus) and raw horse mane sashimi.
Osaka 2-1-2 Sennichimae, Chuo-ku, Osaka 542-0074, Japan Chuo Ward, Osaka Prefecture, Japan
Tsukiji Market
Andrew visits the world's largest fish market where the diversity of offerings can delight any seafood lover's cravings. He eats a live, miniature river eel and fresh, raw slices of giant bluefin tuna.
  • Tsukiji 4-13-5, Chuo-ku, Tokyo, Japan
  • Chuo, Tokyo Japan

Tsukiji Market

Andrew visits the world's largest fish market where the diversity of offerings can delight any seafood lover's cravings. He eats a live, miniature river eel and fresh, raw slices of giant bluefin tuna.
Tsukiji 4-13-5, Chuo-ku, Tokyo, Japan Chuo, Tokyo, Japan
Makishi Market
Andrew heads to the bustling market where he gets a taste of the unusual foods that make this island so special. He samples sea snake soup, goat ball and testicles and yako-gai -- giant sea snail.
  • Naha City, Okinawa Island, Japan
  • Ogimi, Okinawa Japan

Makishi Market

Andrew heads to the bustling market where he gets a taste of the unusual foods that make this island so special. He samples sea snake soup, goat ball and testicles and yako-gai -- giant sea snail.
Naha City, Okinawa Island, Japan Ogimi, Okinawa, Japan
Traditional Ryuku Meal
Andrew eats a traditional Ryuku meal with a family in the southernmost prefecture of Okinawa. He eats goya fruit stir-fry, squid ink soup, and giant tuna eyeballs, stewed in mirin, garlic, ginger, and brown sugar.
  • 3-24-29 Moromizato, Okinawa City, Okinawa 904-0032, Japan
  • Okinawa, Okinawa Japan

Traditional Ryuku Meal

Andrew eats a traditional Ryuku meal with a family in the southernmost prefecture of Okinawa. He eats goya fruit stir-fry, squid ink soup, and giant tuna eyeballs, stewed in mirin, garlic, ginger, and brown sugar.
3-24-29 Moromizato, Okinawa City, Okinawa 904-0032, Japan Okinawa, Okinawa, Japan

Restaurants & Bars
Hafu
Andrew has the seafood he purchased at Tsukiji Market prepared at this eatery. He eats raw, sliced sea squirt served with a marinade of vinegar, scallions and chili pepper.
  • Tsukiji 4-13-5, Chuo-ku, Tokyo, Japan
  • Chuo, Tokyo Japan

Hafu

Andrew has the seafood he purchased at Tsukiji Market prepared at this eatery. He eats raw, sliced sea squirt served with a marinade of vinegar, scallions and chili pepper.
Tsukiji 4-13-5, Chuo-ku, Tokyo, Japan Chuo, Tokyo, Japan
Mayonnaise Kitchen
Everything on the menu, savory or sweet, is made with the creamy, white stuff. Here Andrew samples mayonnaise fondue, sausage made with mayonnaise and chicken cartilage and mayonnaise milkshake.
  • S & H Boulevard 4F 2-5-17, Akebono-cho Tachikawa, Tokyo, Japan
  • Tachikawa, Tokyo Japan

Mayonnaise Kitchen

Everything on the menu, savory or sweet, is made with the creamy, white stuff. Here Andrew samples mayonnaise fondue, sausage made with mayonnaise and chicken cartilage and mayonnaise milkshake.
S & H Boulevard 4F 2-5-17, Akebono-cho Tachikawa, Tokyo, Japan Tachikawa, Tokyo, Japan
Nobu Tokyo
Chef Nobu Matsuhisa treats Andrew to an evening of sublime dishes, including sea cucumber eggs and turtle blood drink.
  • Toranomon Office Tower 1F-4-1-28, Toranomon, Minato-ku, Tokyo, Japan
  • Minato, Tokyo Japan

Nobu Tokyo

Chef Nobu Matsuhisa treats Andrew to an evening of sublime dishes, including sea cucumber eggs and turtle blood drink.
Toranomon Office Tower 1F-4-1-28, Toranomon, Minato-ku, Tokyo, Japan Minato, Tokyo, Japan
Kitashina Restaurant
Andrew travels to Lake Biwa and visits a fish hatchery and an old restaurant to learn about the ancient art of sushi. Andrew tries funazushi, fermented fish and vinegar rice, which takes up to 6 years to make.
  • Shiga Katsuno 1287, Takashima-shi, Shiga-ken, 520-1121, Japan
  • Takashima, Shiga Japan

Kitashina Restaurant

Andrew travels to Lake Biwa and visits a fish hatchery and an old restaurant to learn about the ancient art of sushi. Andrew tries funazushi, fermented fish and vinegar rice, which takes up to 6 years to make.
Shiga Katsuno 1287, Takashima-shi, Shiga-ken, 520-1121, Japan Takashima, Shiga, Japan
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