In accordance with the Buddhist way, one 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. The sprawling Tsukiji Fish Market is the source for all things fishy, and if it swims in the sea, some Tokyo chef has found a way to cook it into a tasty meal. As well as endless sushi/sashimi, there's also squid, octopus, stingray, eel, crab, sea urchin, and sea grapes. 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. This sense of adventure, tempered with an appreciation for high-grade ingredients and a culture that insists on perfection, has turned Tokyo into a culinary force to be reckoned with, beating out New York, Paris, and London in the Michelin-star race since 2007. The fact that most menus are written exclusively in Japanese further adds to the appeal of this culinary capital. 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.