Once the menu is presented, the strange and often thrilling journey outside the comfort zone begins. Though Japanese cuisine is based on the familiar — rice, noodles, soups, tofu, fish, livestock — it also appears to embrace most of the other creatures that inhabit the region, with the exception of Hello Kitty. About 450 types of seafood are sold at the city’s Tsukiji fish market, the main restaurant supplier, and chefs aren’t shy about serving up their odder parts, such as abalone liver, fugu fins and those squid guts.

“One of the interesting things about living in Japan is that you end up eating things you have no idea what it is, so you just have to go with it,” Spreckley says. “As long as you view it as a constant adventure, it can be fun. Things change all the time.”

Of course, for more enlightenment and ideas on what you should look out for and which you should better not dare try, head on for more Tokyo eats at the Tokyo Traveler.

Photo Credit: Gustty

Post from: Let's Visit Asia