They are very popular at the moment so I think it's essential to make a reservation beforehand.
As far as ikura goes, it's not in season right now, so I would say that it's practically impossible to find a place where it will taste good.
Either Ikko or Wakichi is high end sushi restaurant rivaling that in Tokyo.
If you prefer sushi rice with red vinegar, I recommend Wakichi; If you prefer sushi rice of neat taste with rice vinegar, I recommend Ikko.
Thank you for pointing that out! I also heard something similar yesterday about Tagetsu. I think I will still try it but know to expect something not as traditional. What places would you consider more traditional? I have reserved Ishikawa for dinner and was considering Toyoda Ginza for lunch.
And thank you for sharing about Yakumo Saryo as well! I will have to try and drop in. Sounds like a nice relaxing place to have a meal!
Sushi Fukumoto (Shimokitazawa) Rating 9.0/10
Date of visit 1/31/2019
Sushi Fukumoto has one Michelin star and was surprisingly easy to book on a weeknight. I went on OpenTable.com and went to the Japanese page, and booked for 8 pm at around 4 pm. You probably don't want to wait too long to the last minute though.
Fukumoto san is a friendly chef with very limited English, but his staff do speak and understand English.
His fish selections are considerably smaller than other placess, but whatever he offers is generally of very high quality with a good spread of seafood from different parts of Japan.
The omakase which includes about 10 pieces of sushi and otsumami is about 16,000 yen which is very good value compared to the higher end places elsewhere.
One thing about the otsumami is that he will place them in front of you almost in succession with very little breaks in between. I don't think this was meant to make you feel pressured but give you the choice of where to start or perhaps if you want to take a full photo spread. The feeling of this is rather weird though.
Sushi Fukumoto carries four different kinds of sake, but none that really fit my preference. I went with the lowest priced option which was clean and dry with medium acidity (Tamanohikari Junmai Ginjo, Kyoto prefecture)
Sashimi: chutoro, hirame, aoyagi
A small portion of shirako that looked a bit medium rare but sooooo good
A small portion of Hokkaido aka uni on top of tsuki imo thin slices (looks like yamaimo but was more crunch and less sticky)
Ni tako (or could be tako sakura ni) - magnificent
Soramame - Japanese fave beans (hot), rididiculously sweet and not as starchy even though they looked plump
Yaki Nodoguro - good
His ginger slices are so perfectly pitched in their marination, devoid of any fibers, and almost ate like a hawthorn berry in sweet/sour with the tenderness of a semi ripe Comice pear. This was one of the best ginger preps I've ever had
Sumi ika - very good texture. The rice is a bit lighter seasoned to my liking but has enough flavor. The ika's thickness was just right
Hirame - very firm piece with nice texture, Shimizu would have a rendition that is a bit more chewy but in a great way
Bluefin (Oma) - Not bad but not great, just personal preference. The chutoro was more enjoyable
Kohada - Meaty but a well balanced marinade. The salt brings out some natural sweetness
Ma aji - very good
Akagai - not bad, Shimizu's is still better with his marinade/simmering technique
Kurumaebi and head - tasty, though a bit warmer would be nice, but that might be the style
Anago (1 piece with salt, 1 piece with sauce). Sauce always wins the game, no exception here
Tekka (handroll) - a not very interesting way to close the meal.
I was placed in a corner, a bit further away from the Japanese local regulars even though there may have been an empty seat or two in between, but i was perfectly fine in the corner. Unfortunately one couple I observed near me, decided to let their nigiri sit for upwards of 8 minutes while they chatted, and the lady dripped the sushi rice side down into the soy sauce....I felt bad for the chef.
Wanted to ask to try kanpyo if he had any or tamagoyaki, but by then I was more tired and a bit full. The miso shiru had a piece of sea bream in it (or it could have been hirame)
Not earth shattering sushi, but very good value and still has a neighborhood feel, yet is semi upscale.
@guest dear Angelina, thank u for your kind words. Uemura started accepting new booking request two months on the 1st before the target dining month. Sometimes, I got in two weeks in advance. I’m not sure if it’s going to be so after they got Tabelog silver. I recommend booking as soon as your trip is fixed. The sooner the better.
@Guest I visited Mekumi on 30 Dec.
Regarding sushi restaurants, I have not been to the superstars like Sugita or Amamoto but my current two favorites would be Shimizu and Ichijo.
Shimizu is just fascinating to me, especially after visiting a few times. Although the sushi looks deceptively simple, it feels like so much effort has been put into the conception and execution of each piece. Extraordinarily consistent meal from start to end with many standout pieces. Shimizu-san's anago is one of the few nigiri that forces me to smile while eating.
I also like the nigiri at Ichijo a lot and there are many standout pieces as well, although the overall balance does not reach Shimizu-level heights :-)
Yet another great article. There are two parts of the beef that I really like. 1. It’s what they called calotte in France or Saeu (새우) in Korea as its shape resembles shrimp. 2. Porter house. I have always wondered if they serve similar cuts in Japan and always curious if they got any name in Japanese.
@guest the shop you linked to instagram carries a selection of fairly popular brands in Japan but are also limited, smaller production. No two shops have similar inventories at all (there will be overlaps in some areas), so you can probably approach almost all of the shops I mentioned already to find what you want. There was a limited Christmas release (of Aramasa) not long ago but it must have sold out at a lot of places.
結城酒造株式会社 Yuki Shuzo - looking this up it is a sake brewery from Ibaraki prefecture. I have seen it around but never tasted their offerings. They have two product lineups <結ゆい> (yui yui) and ＜富久福＞(fuku fuku). A quick search shows that Hasegawa Saketen carries two of the yui yui sake but it is not clear which store will (if Kameido doesn't have it, try Omotesando and Tokyo Station).
@guest Tenzushi: starting this year all foreign visitors including normal old customers are required to book through Tableall.com only. No other third parties. But I’m not sure if few hotels might be exceptions.
The reason is some foreigners booked last year and no show. Tableall.com does protect the restaurant while foreign diners pay the price of the reckless fellow foreign diners.
I would love to hear from other readers who are regular at Tenzushi if anyone or any hotel can be the exception to this new rule.