Midori-zushi

“What makes Midori-zushi stand out for me is the very generous serving sizes of fresh fish for informal dining,” says Tokyofoodcast.com writer Etsuko Nakamura.

“Their menu is not typical of traditional sushi joints, but has new adaptations of sushi such as Californian spider rolls, which you never see at more traditional places and are a true delight,” she says.

To get an idea of their serving size, they use a whole eel for one piece of anago sushi -- ensuring you will never leave Midori-zushi hungry.

“But you may have to wait some time in line to get in,” warns Nakamura.