Just published my review of Hatsunezushi at https://thetokyogourmet.blogspot.com/2021/02/hatsunezushi.html. In short, while there might have been a drop in value over the years there hasn't been a drop in quality. I asked Nakaji-san what happened with Michelin and he said he didn't know.
Love this article! The shari is definitely a very important part of experience. For those of us playing at making sushi at home with access to both akasu and komesu does anyone have any starting points for a shari recipe they'd be willing to share?
Thank you Saito-san. Your sense of humor and clever wit today is at its finest! I appreciate a good joke, haha. (facepalm on the Shinkansen tip) I will swim out to Suruga Bay if I have to. I was thinking of stopping in Fujinomiya on the way back.
So another recommendation of gyokuro. I guess I'll have to have some then. Will look forward to the post meal tea. And also took down your suggestion @localtaste. I thought Yame Gyokuro was the famous variety, but I guess Shizuoka must have something on par.
Hi, I stayed at the Grand Hyatt Hotel. The concierge was lovely, even though they failed to get seats at Tenzushi - which we were told should be done more than 3 months in advance. Hotel was a bit old but decent for the price range.
Also just to provide a report on Chisou Nakamura. Lovely kaiseki meal with modern touches here and there. Nakamura-san was also a great host despite speaking very little English. Really appreciated how he tried to joke with us and use Google Translate to show us rare ingredients during the meal. Would definitely recommend
If you are thinking of March, you almost certainly won't be able to get reservations anymore at Sonoji.
If you still haven't tried Zezankyo, I think you should visit the legitimate Zezankyo before trying Nakagawa.
@Shi
The silver cups, with handles and a thermometer, look like parts that would be inserted into a kandouko. The big pot more or less looks like something that could be used for oden. And is that a portable heater underneath? I do like this method though, I've seen izakayas where they do use a square oden bath for heating up sake. And according to the website above, you can actually custom make an oden + kandouko combination piece, that fits your restaurant counter.
Going back to your comment above, about only ordering cheap sakes warm. I used to think the same thing, but I've been rethinking the whole thing lately. And I've found a few people at restaurants in the west, that have also learned the difference between cheap and high quality hot sake, if done so properly. I do occasionally come across a restaurant that simply microwaves it still.
Really appreciate your kind words. I’m glad to hear that you find it useful. Many TTT readers are experienced diners.
In the west, Whole Foods are in! Nose to tail dining has been picked up since 2004 or so. Recently, beak to claw is the new nose to tail dining. Now u see bird’s claw on the plate in posh French restaurants. For Asian, this is hardly anything new. Pig ear is one of many Asian delicacies.
Most of the top hotel concierge services in Tokyo can easily book this shop, too. If you are staying at a 5 star hotel and they are telling you they cannot secure a reservation at Takamitsu, I'd recommend moving to a different hotel.
I’ve recently had Chef Tanaka’s cold noodles with sudachi citrus. It’s amazing and refreshing. I ate lots of neungmyeon in seoul and always hope to find excellent cold noodles in Japan.
His beef dashi got depth of flavor without pungent beef smell. Tanaka San is very proud of his beef sourcing. Very nice and friendly chef.
Exactly my thoughts Eric - I make tonkatsu at home, and since I'm coming all the way to Tokyo I want to be able to eat phenomenal tonkatsu, as opposed to a good/decent tonkatsu!
I think you have swayed me to try out Maruyama Kippei - would you say get there for 30 minutes early before a queue forms? I'll put Marugo next if I have any spare meal slots on this trip!
Can't wait!
Thank you for your advice!
Thanks for your reply. Would you pick Sushi Suzuki or Mizukami or Takagaki no Sushi?
Unfortunately Keita is already full for my dates as I was interested previously and checked.
Unfortunately, it seems that promising young chefs tend not to choose "Kyubey" as a place of training recently.
(For Kyubey, I have heard that a chef called Shigihara-san at the Okura branch is the most skilled by far, although he is not young.)
thanks for sharing. I was told his regular menu in winter is 38,000 yen. actually got a resy at one point but the time didn't work out. Didn't realize they are 3* now, and that means the reservation will be even harder.
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