This sushi restaurant was opened by Ishibashi-san in November, 2017. He was trained at Ginza-Sushi-Ichi, from which Yamane-san @Ryusuke also graduated.
I went there just after it was opened, and felt that its level was quite high.
They offered the latest trend sushi rice flavored with red vinegar.
I liked the fresh tuna from “Hicho” of Tsukiji Market.
I hear that the restraint is already getting pretty many guests from abroad now.
They are now bookable on Pocket Concierge. The tabelog score currently is 3.08 but I feel it is a bit too low to be more fair to them. However I can see some people not liking this place as much, as aging now is almost becoming like a bragging right...much like how sake breweries are rushing to release the lowest possible polish for a rice grain. For example: Takenokawa released a Junmai Daiginjo polished to 8%, then a year later a version at 1%...and most recently there may be one where they were able to reach almost 0%...it's a bit silly and super expensive (it takes so many days just to polish off an additional percentage). The sake is now more an apertif and a sipper versus to drink to pair with food.
There are sweet spots for fish aging duration...age too much and it doesn't taste as good, or the exterior starts to look more rotten. And there are instances where aging doesn't add much additional value....recently I went to a non Michelin sushi restaurant that aged kohada for 2 weeks, and unfortunately the only effect was that the fat content firmed up a bit more and was a bit more pleasant to eat, but no change in other profiles. Or some chefs rely too much on aging and don't apply additional work to increase the item's deliciousness. Or there are other elements going on in addition... for example I did not particular enjoy the 51 day aged makajiki at Sushi Kimura as much as I had hoped. But I would go to another place that does aging well, to the point where a 2 weeks aged kue or amadai has more umami and better mouthfeel, or an aged piece of aori ika, sumi ika, or meichidai has additional texture with good stickiness (nebari),
Some are critical of the aging techniques used...if salt is applied and the fish is let sit for several days in salt in cold storage before removing, it's more like curing and preservation, and not really proper low temperature aging (like sake).
But yes, the fact that Yorozu is probably not hard to book despite the interest level, and he is another option serving this style that many fans are clamoring for, it is a good to try to have a data point of additional reference. Personally I think some of the aged fish were actually more enjoyable at Sushi Marufuku, but I give Yorozu credit for more creative yoshoku based otsumami, and the aged sujiko was pretty good. Plus the chef is young, friendly, and I think plenty of room to grow. The atmosphere is intimate enough that a couple can enjoy a date there, or solo diners who want to relax or have a little fun can chat with the chef (though one would have to brush up a bit more in Japanese to do so more effectively). No problems with chef informing number of days an item has been aged in English.
Hi Saito san, I recently tried reserving Tempura Nakagawa through our hotel's concierge but was told that Tempura Nakagawa is unable to take reservations from foreigners due to communication difficulties. Is that your understanding?
That aside, this website is a treasure trove! I am always on the look out for hidden gems not discovered by tourists yet, so thank you.
I went a couple of years a go. Queued for at least an hour in. The restaurant is so small and they don't make people share tables. In the end my curry was burnt, small and expensive. One of my worst food memories.
Sorry for the late reply but I think that they only accept reservations via facebook from Japanese customers . I actually gave the contact of one of my friends in Japan instead of my own information. (+ I wrote to them in Japanese). They must've thought I was Japanese haha. Maybe next time you should try that instead.