Tokyo. A city of superlatives: superbig, subershaky, superexpensive, superkind, superfast, supertechnology, superfood, superscenic. And some great persons inhabit it  
City pulse is constant and quick. Subway gets busy after 5 AM and stays so until 10 PM. Roads run in stories, trains aswell and the whole city feels and vibrates like one giant organism, which seems pretty friendly to an individual. From users pespective, of course..
 
In the centre it is best to get around on foot. Great railway and subway connections make commuting a breeze. You can easily get from one side of the city to the other in one hour.
People don't steal here. at least they don't mug on streets. If you leave your bags on the central subway station, it will remain there, as did ours, when we left it there for 2 hours.
Yep, discipline wise and law abiding, the japanese are way ahead of where we will never get.
Tokyo Railroad network is represented on this map, which gets into hands of every foreigner who wants to navigate through the system. It only takes a day or two, then you feel like at home.
Shinjuku space Arts theatre is a magnificent building with amazing roof structure, many stupendous details, superlong escalator and all the little somethings that make it interesting from cellar to the top.
Entrance to the Space arts Theatre.
 
on the balcony of the Space art theatre..
Bycicles are a popular means of transportation in Tokyo. They are not stolen, only moved, if you park them on a no-park area.

Destination Tsukiji: Unsuited for: delicate nostrills, weak stomacks and fanatical animal lovers.

For the rest, one of the most interesting places in Tokyo. It makes a fish turnover for 13 million people, every day.

The largest fish market in the world. You should come here at 5 AM, wearing a down jacket and a sufficient amount of photo material. Then you just cruise in awe. And take care not go get rammed by a cart or splashed with a bucket of blood.
This is the road that 200 kilo tunas take after they are bough in auction. Like logs in a woodmill they are cut to portions that find their ways to hotels, restaurants, supermarkets and so on. Debris, left on the floor is carefully collected and put in buckets to be consumed aswell. Probalby as contents of one of those fancy looking tuna cans on shopshelves.
Fresh, bloody tuna steak.
Sweet tasty and slightly artificial looking beauties, only 2 bucks a piece. Not a box.