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In accordance with the Buddhist way, you should always maintain an open mind when experiencing the culinary whirlwind of Tokyo cuisine. Even veteran foodies will be surprised by what ends up on their plate. As well as endless sushi and sashimi—with the sprawling Tsukiji Fish Market as the source for all things fishy, Tokyo's sushi redefines freshness—there's also squid, octopus, stingray, eel, crab, sea urchin, and sea grapes. If it swims in the sea, some Tokyo chef has found a way to cook it into a tasty meal. An equal zeal for meats and vegetables complements this seafood obsession: Think yam paste, nose-burning curries, sukiyaki (strips of beef or pork simmered shabu-shabu style and then dipped in raw egg for an artery-hardening bite), yakitori (skewers of grilled chicken gizzards, cartilage, heart, other bird bits), and noodles of all varieties, with a special emphasis on soba and ramen. The fact that most menus are exclusively written in Japanese further adds to the mystery. Be fearless, be bold, even if you're not exactly sure what you just ordered. But avoid the tempting novelty of kaiten sushi (dishes served on conveyor belts) unless you know how long those pieces of raw fish have been making the rounds.
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