The true roots of sushi even unknown to the Japanese.
Visit a sushi place after reading this article and the sushi on your hand is guaranteed to have an even greater depth of flavor. Yeah, a must read for sushi fans.
Yotsuya Sushi Sho
The headquarters of the Sushi Sho group that Master Nakazawa stood by for many years. Currently, Mr. Keita, who has worked as main assistant under the Master for many years, has taken over the position of head. Mr. Keita has also trained at Arashiyama Kitcho, one of Japan’s representative restaurants. He keeps faithfully to the Nakazawa style, while also repeatedly doing trial and error to show his own unique style, which makes us excited to see his future growth.
This is a popular place in Shibuya and it's just the place you want to be when you're craving for seafood.
You can enjoy fresh seafood delivered every morning from the market starting from just 3000yen per person. Service staff has a lively and energetic atmosphere that makes you feel like you're really in the fish market.
Kushi-katsu(Deep fried brochette) Tanaka
If seafood's not your first choice, this is another great place to go. This place features Kushi-katsu, which is a signature dish from Osaka. Various ingredients are put on a skewer, crusted with panko and then deep-fried.
Here I strongly recommend you choose the High-ball(whisky soda) instead of beer.
They will let you throw dice, and if you get the right roll, your drink might be served in a larger glass, or you might even get another one on the house!
You can also cook your own Tako-yaki, another signature Osaka dish, and I'm sure children will love it.
If inexpensiveness is your top priority, nobody will beat this guy. It's a chain standing Izakaya, which is gaining outstanding popularity recently.
The food menu has around 30 items on it, and almost everything is from 100yen to 200yen, including sashimi. And don't be surprised- the taste is decent enough.
You won't hesitate to talk with strangers, because of the lively atmosphere and close distance from other guests.
Kitajimatei "lamb grilled encased in a rock salt crust"
At restaurants like Quintessence and NARISAWA, French cuisine that is constantly striving to highlight the subtlety of the ingredients has become the norm, but Kitajimatei stands apart with its characteristically strong seasonings that bring it passionate support from meat lovers.
This is one of their specialties: lamb grilled encased in a rock salt crust.
It is grilled to juicy perfection, every bite releasing the lamb's flavour and meat juices.
This restaurant even has a regular customer who comes over from Taiwan to eat here 50 times a year!
And it's no wonder; last night's dinner course was simply superb as alway
Nogizaka Shin (Kappo)
A wonderful place that I discovered this summer.
A new store opened up by a chef of Michellin regular 'Kojyu' in Ginza.
Summer vegetables, ayu, eel, as well as steak cuisine accompanied by sudachi citrus fruits.
Seasonal ingredients are cleverly incorporated into dishes with intricate tastes.
I ate the 20,000 yen evening course.
I hear that the lunch menu starts at a mere 5,000 yen! I'll definitely be back to try it!
I was at the 2nd branch of Mitani, one of the best sushi restaurants in Japan, where reservations are always full.
Chef Takano, the second best chef in Mitani, was manning the bar counter.
The highlight of this restaurant would be the marriage between sushi and alcohol.
I had always had the opinion that wine wouldn’t go with Japanese cuisine,
But that preconceived notion disappeared after coming here…
After a long string of appetizers made with expensive ingredients, it was finally time for the nigiri sushi.My expectations were pushed to the maximum, but unfortunately the sushi was extremely average, and didn’t leave any deep impression at all. Hmm, this is probably not the best place for sushi…
The lunch menu here, which doesn’t differ too much from the dinner menu, was about 35,000 yen including alcoholic drinks.
Mitani without the charismatic Chef Mitani left quite a strange aftertaste…
DOMINIQUE ANSEL BAKERY TOKTO
Unique, and possibly the worlds first 'Onigiri Soft Serve'.
A fun-loving product made with soft rice and corn with seaweed fragrance.
If you think this product is just about the laughs, wait until you taste how delicious it is..
New SushiSho@Waikiki Ritz-Carlton finally opened on September 10th!
All eyes are on Mr. Nakagawa (Japan's most respected sushi chef) for his new challenge. photo:http://www.ritzcarlton.com/en/hotels/hawaii/waikiki/dining/sushi-sho
Since they changed (innovated) the flavor of their ramen at the end of August, I decided to go try it out as soon as I could.
The shoyu(soy sauce) ramen has a stronger chicken flavor now and overall it feels like it has more "umami".
It was also notable that enoki mushrooms were added as a topping.
The shio(salt) ramen had an element of coolness added to the dish with mint as an accent, and seems like it now has stronger elements of "Western" flavor.
I think I may have liked this one better before...
This may not be exactly counter manners but “no-show” is becoming a huge problem as well. Sushi Arai, introduced in this guide, said that because of increased number of no-shows, they have no choice but to limit the number of reservations they take from tourists. It is such an unfortunate situation that some tourists’ bad manners are reflected upon all the other guests losing a chance to visit the restaurant.