Tokyo
Join Andrew as he returns to the vibrant and trend-setting city of Tokyo for more unforgettable adventures in food from legendary seafood markets to becoming a horumon chef for a day serving up intestines from cows and pigs.
Travel Guide
Find restaurants, accommodations and activities from this episode.
Andrew's Top 5 Tokyo Moments
Find out where eating a 30-lb. tuna head ranks in Andrew's Top 5.
03:02
Tokyo Slideshow
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Travel Guide
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Kurobatei
Try the 20 lb. oven-roasted tuna head cooked and served whole.
1-9-11 Kurobatei, Misaki 1-9-11, Miura-shi, Kanagawa
Restaurant
Café Edelstein
Enjoy one of many restaurants Andrew visited while in Tokyo.
Champs-Élysées Bldg. 2F, 4-28-14 Jingumae, Harajuku-ku, Tokyo, Japan
Restaurant
Alcatrazer
Try the pig liver, cow tongue and Wasabi octopus balls, stuffed with ginger, dried shrimp and boiled octopus. Be sure to taste the brain matter martini, too.
Harvest Bldg 2F, 2-13-5 Dogenzaka, Shibuya-ku, Tokyo, Japan
Restaurant
Arashio Sumo Table
Andrew tries chankonabe, a traditional sumo stew made with fried fried tofu, mushrooms, cabbage, and spring onions, with a base of chicken and onion broth. It is rich in fiber and protein.
Shinjuku District, Tokyo, Japan
Activity
Misaki Tuna Market
Andrew visits a tiny seaside district at the mouth of the Tokyo Bay where he eats bloodline and tuna skin gelatin.
Tokyo Bay, Tokyo
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