Q&A 東京美食餐廳指南
TokyoTableTrip為您提供有價值且令人印象深刻的美食旅程!製作到訪Restaurant計劃時遇到的不明之處和問題以及擔心的內容等請咨詢我們。
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Comments 1887
guest
Hello, has anybody been to Sushi Meino? Is it worth the price? Any tips for a reservation? Calling? Instagram? or is it just cancellations through Omakase? Thank you.
guest
I've only got two days in Tokyo and managed to book Hashiguchi and Sushisho Saito for dinner. Can i get some feedback on my options? Considering the limited number of days in Tokyo, should i look for other sushiyas or stick to my reservations.
guest
"Hashiguchi" isn't difficult, but I believe making a reservation for "Saito" on the desired date might be a bit challenging.
guest
Sushisho Saito looks like more towards tourists. If I were you will try Sushi Yuuki.
guest
@guest Hi, how long in advance did u call to make a reservation at Hashiguchi? Thanks!
guest
one month.
guest
Hello all, has anyone been to Sushi Yuki after its relocation? Do they take phone bookings apart from omakase web? Thank you
guest
Even after the relocation, it remains excellent as always. Reservations are only available through omakase.
guest
I just checked online and shows no reservations available (even though I checked exactly at 3pm JST when new reservations are released). Maybe it's currently only accepting existing clientele given recent opening? I have a similar issue with Shimbashi Shimizu. Under my favorites on Omakase, they say reservations are available but I never see a single opening when I take a look in the calendar. Would appreciate anyone's insight into this
guest
@guest
U need a jpn omakase acc to see seats
Wanderlusting
IG: whimsofawanderlustShimizu usually has seats, I think this might be only showing seats to Japanese phone number accounts
guest
Thank you to the 2 commenters above re reservation access on Omakase. I need to get a Japanese cell number when I visit next so I can have a Japanese Omakase account for future trips lol
guest
How do i make a reservation at Kodaiji Wakuden? And are reservations easy to get?
guest
pocket concierge.
guest
The chef's skills are is solid, but the taste is quite classic (or, to put it bluntly, outdated)
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