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 ...
Go to EpisodeMisaki 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
Kurobatei
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
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
