Nihonbashi Kaisen Donburi Tsujihan is known for its signature kaisendon, layering finely chopped sashimi, marinated fish and ikura (salmon roe) over rice. The result is rich but balanced, with plenty of texture in each bite. Follow the house method: eat most of the bowl as served, then finish the remaining rice and fish with broth for a lighter, comforting end. Expect a queue at any time of day as it’s consistently in demand, but the line moves quickly.

We think you'd be doing yourself a huge favour by heading to Shima for some of the most beautiful god-sent Wagyu we've ever tasted. While you're there, we think you would fancy the steak sandwich too!

While it may be located in an inconspicuous and unassuming location, Fukamachi is deservedly referred to one of Tokyo's finest examples of a tempura temple.

This is not just a station, but a national landmark that is representative of Japan. It is the start and end point of most of the Shinkansen trains, and is an iconic architectural highlight by Tatsuno Kingo.