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 ...

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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


Try the 20 lb. oven-roasted tuna head cooked and served whole.

1-9-11 Kurobatei, Misaki 1-9-11, Miura-shi, Kanagawa

Café Edelstein

Enjoy one of many restaurants Andrew visited while in Tokyo.

Champs-Élysées Bldg. 2F, 4-28-14 Jingumae, Harajuku-ku, Tokyo, Japan


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

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


More Tokyo Travel Guides

Bizarre Foods: Japan

Andrew heads to Japan, where the people have a passion for food and are willing to eat just about anything. ...

No Reservations: Tokyo

Tony is off to Tokyo in search of the relationship between a perfect piece of sushi and a perfect knife blade.

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