Ozaki Yukitaka Don

This restaurant specialises in tuna, so expect a colourful kaisendon, or opt for rice bowls featuring sea urchin and raw beef. You can customise your kaisendon, too, right down to the type of rice and the vinegar used to prepare it. When possible, the restaurant also serves a delicacy called noten, a special cut of meat from the top of the tuna’s head, which has a smooth, creamy texture. But you have to get in quick – there’s a strictly limited number of bowls of noten on rice per day.