Tokyo is, after all, the home of edomae sushi, the succulent cuts of fish perched on tiny blocks of vinegared rice that will be familiar to many Western diners. The uninitiated should start with the staples, such as maguro (tuna), ika (squid), tako (octopus), ebi (prawn), but for a more authentically Japanese meal, try awabi (abalone), uni (sea urchin) and anago (broiled eel). If sushi rolls are your thing, forego the rather pedestrian California rolls and go for mashed tuna and spring onion. The incurably incautious should sample natto maki. Don’t be put off by the pungent smell and the slimy texture, the flavour is unforgettable for all the right reasons.

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