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 restaurant ...
Go to EpisodeTsukiji 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
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
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
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.
Located on Dotonburi Street
Creo-ru Takoyaki Stand
Andrew tries his hand at making takoyaki, octopus mixed in wheat batter and fried.
Located on Dotonburi Street
