Tokyo,
where I'd eat

Tuna-auction viewing deck; eat at Sushi Dai / Daiwa inside

~400 stalls; kaisendon, tamagoyaki, grilled seafood, knives

Charcoal eel skewers to order; mega-unadon uses a whole eel (~¥2,000)

Stone-ground handmade soba since 1899; ~¥900–1,600

24hr Tsukiji flagship; à la carte nigiri, budget sets

Backstreet stand-up; Amami bluefin, bargain sets

Edomae institution

Conveyor chain; touchscreen order

Great-value chain; long queues

Toyosu legend; 5:30am, no bookings, long line

Premium tuna; faster turnover than Sushi Dai

Charcoal jidori yakitori/izakaya

Chef Hiroyuki Sato, 25-nigiri course; card-only

Rare wine/Champagne list published; ¥500k flagship course

"Art × Sushi" gallery space

8-seat cypress counter, Kanesaka offshoot

Modern room; published wine/sake pairings, English-friendly

Chef Onuki (10 yrs London); foreigner-friendly

Edomae, strong value

8-seat hinoki counter, chef Ooba

Signature yuzu-shio; light citrus chicken broth

Clam/truffle shio; former 1 Michelin star, ticket system

Tori-paitan creamy chicken; Bib Gourmand, 8 seats, queues

1 Michelin star since 2010, binchotan (listed "Toeishiki")

Budget izakaya, 150+ branches

Hida wagyu, whole-cow sourcing

Traditional sets, station-building floor

Wagyu shabu; all-you-can-eat option

Kagoshima kurobuta pork shabu, private rooms

Charcoal over irori in garden pavilions; shuttle from Takaosanguchi

Kobe/Kuroge wagyu; Ise-lobster course, sommelier list