Capsule hotels are trendy in Asia, lack of space but not of fun. You will find them in Japan, and HK and eg.
They are also very popular in Tokyo and you will find them everywhere, a lot of businessman love to stay overnight in these places in Tokyo, just take a nap and later on back to work.
It would be a shame to come to Tokyo and not take a walk across the famous intersection outside Shibuya Station. On sunny afternoons or clear evenings, the surrounding area is packed with shoppers, students, young couples and commuters. When the lights turn red at this busy junction, they all turn red at the same time in every direction. Traffic stops completely and pedestrians surge into the intersection from all sides, like marbles spilling out of a box. You can observe this moment of organized chaos from the second-story window of the Starbucks in the Tsutaya building on the crossing’s north side.
After experiencing the “scramble,” follow the trendy teens into Shibuya 109, a big shiny mall with more than 100 boutiques, for a look at the latest in disposable fashion. Or duck back into Shibuya Station and down to the bustling Tokyu Food Show for an elegant array of gourmet eats and an education in local tastes: grilled eel, fried pork, tiny fish salad, octopus on a stick, seafood-and-rice seaweed wraps and much more. The prepared dishes and grocery items are all sold from immaculate counters amid a chorus of “Irashaimasen!” (“Welcome!”).
There are aisles full of beautifully packaged treats — rice crackers, mochi cakes, jellied confections — but the pickle counter is my favorite.
House & Hotel Magazine resto tip in Tokyo: ARAKI!
Mitsuhiro Araki is a famous sushi master. He specialises in the simplest form of Edomae-sushi, served in a traditional way. You will find the resto in Ginza. Background story. He opened Araki in the residential area of Setagayaku, an area in the outskirts of Tokyo, but moved to the Ginza after receiving three Michelin stars in 2011. Mr Araki started his career at a hotel in Kanagawa after he graduated from high school, then went to Australia and worked as a chef there. When he was 25, he returned to Japan to be a sushi chef and started training. After eight years, he met his mentor, Takeaki Niizu, who was the head chef of a well-known restaurant Kiyoda in Ginza.
Araki has now relocated to a smart ground floor location in the Ginza. The chef prepars the food in front of you at a wooden counter, the entire restaurant had just nine seats. Try sashimi of red snapper from Akashi. Go ahead with seared bonito, served with a little soy sauce.
Both maguro and otoro are superb, a silky delight. So give a perfect 10 as sushi.
Try to avoid the airport taxi, too expensive, enjoy Tokyo.
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