All eyes will soon be on Tokyo for the Rugby World Cup. provides food for thought if you’re thinking of a visit
SIMON MURFITT
IWAS feeling nervous about approaching the plate of raw fish and rice in front of me, especially as this was the first time in my life trying Japanese food. But all of my order had yet to arrive at my table. And my nerves weren’t helped when I saw one of the chefs approaching a big tank full of swimming fish.
Two minutes later, one of the unfortunate mackerel had been whipped out, chopped up, and was now looking up at me.
At this point it became clear this trip would be like none other I had experienced. And I was right, in a good way.
Tokyo offered two extremes of culture: one a bustling, futuristic city that never sleeps, the other a haven of peaceful mindfulness.
And the two somehow manage to co-exist right on top of each other.
Japan hosts the Rugby World Cup from September 20 to November – and it’s a year before the 2020 Tokyo Olympics.
I would definitely recommend that sports fans make a holiday out of it. Or, indeed, anyone wanting to experience a completely different culture.
Especially if you like fresh fish. My initial sushi experience only served to make food more daunting, but I went home a complete convert.
There are so many restaurants in Tokyo – streets that are lined with eight-storey buildings with different restaurants on each level – it’s a good idea to make a plan of where to go before you arrive.
Eateries will normally specialise in one type of cuisine, so here are a few to try.
■ YAKITORI: Skewered chicken and veg cooked over charcoal.
We started off with chicken breast, before taking a tour around
the animal’s body, including tail, gizzard and liver. It was nice to know there would be little wastage and it was a good sociable meal with new skewers brought out every few minutes.
Torikei in the Shinjuku area is recommended for this. There are also several restaurants, some with space for just around five visitors, packed into Omoide Yokocho near Shijuku Station.
We stopped in one for a few drinks after dinner one night, but decided against ordering from a yakitori menu that included raw chicken.
■ UNAGI: Barbecued eel served over a bed of rice.
Some may be put off by eel, but it tasted similar to common white fish we have in the UK. A good, hearty lunch that gave us the energy for a day of exploring.
I would recommend Gansounatetsu in the Shibuja area for this.
■ KAISEKI: Japan’s haute cuisine This is a special meal that locals might have only around 10 times in their lives.
Ours was provided by our hotel in a traditional Japanese restaurant setting with private rooms for each group, and tatami flooring.
It’s well worth trying for a traditional experience over several courses, with sake rice wine.
■ SOBA: Noodles made from buckwheat. Ours were served cold alongside a plate of tempura veg and the biggest prawn I had ever eaten. The best place for these is the Chofu area, where several restaurants line the quiet, leafy streets heading to the Jindai-ji temple. We ate in a restaurant called Yuusui and loved it.
Meanwhile, if you’re looking for a great shopping city that never sleeps, then Tokyo certainly won’t disappoint. Shoppers looking for high fashion, tech or souvenirs have everything – absolutely everything