Tokyo is one of the world's leading gourmet cities. Spend a day—at least!—to experience and enjoy its incredibly diverse food scene. You can find everything from exquisite Japanese cuisine served at classy traditional restaurants to conveyor-belt sushi.
Komuro Mitsuhiro, the owner of Kaiseki Komuro, a high-end traditional restaurant in Kagurazaka, Tokyo, tends to matsutake mushrooms. The term kaiseki refers to two types of Japanese food styles: the simple modest fare born from the spirit of the tea ceremony, and the banquet-type of meal that originated in the Edo period (1603—1868). The two styles have converged as they were passed down to modern times.
