And assuming Matsuura is Jiro style (looks like the shari is seasoned with komezu only in photos), how does it compare to Ao in Omotesando and Mizukami in Hanzomon?
What additional information can you share about Matsuura-san?
Thanks!
Updates: Takeguchi san, former bar master of of Chinju No Mori Animism Bar, has opened his own sake bar, although now the establishment pairs sake as well as Japanese wine with lacto-ovo vegetarian food (there are no meat dishes). The name of the bar is called Polyphony and I am not clear on specifics regarding reservations or if they are only doing existing customers.
Aoshima Sosuke, who ran front of house / director for L'Effervescence for the last 8 years and likely was the one who spearheaded the sake pairing program as well as developing unique relationships to sake breweries, has left the restaurant to pursue his dream of working in sake (he will be relocating to Akita prefecture and work directly for Aramasa). I'm sure sake pairing will continue at L'Effervescence, but at what level is unknown. I can only hope they will resume and keep the sake pairing program (and strengthen it somehow). Aramasa already has created a special brew for L'Effervescence, so I see that continuing.
Kiyoi has delayed re-opening (it is a very small space), until coronavirus cases are under control and more people are vaccinated. I believe Firenze Sake Tokyo and Oyster are both open, as is Kirakutei in Ginza.
Thanks saito-san for the detailed report! Although it is expensive, I am sure alot of the TTT readers hope to have a meal there with Jiro-san when Japan re-opens.
Some informative content a bit different from usual. This time we have summarized an article about "Wagyu" which is popular on a global basis now. If you eat Wagyu after reading this article, delicious Wagyu beef should become even tastier.
Thanks so much for the report back Shi, and for your support of sake and the industry! I recently used the same Riedel Junmai glasses again after not using them for a while, and was surprised at the results. It seems to work particularly well with the newer seasonal releases of fall/autumn sake (more so if they are Jumai), so give it a try with those.
Hi. Thanks for the insight on subtle language nuances.
I am clearly not a master at lines, as I wouldn't arrive late, and get stuck waiting if that was the case, haha.
In the case of Tomato Curry, I would have appreciated a bit more 'caring' human treatment, in an attempt to help a little bit on the part of the lady. I believe she might be the chef's wife. As a customer, you've invested in waiting a long time in line for them, the least she can do is speak to us for a few seconds. Rather than just leaving people in line with no answers. After her brief nod and apology, she wouldn't listen to anything else we asked, quickly walked away, and went back inside. Basically ignoring us. At most, she might gesture her hand, to please wait in line. And it was a Japanese speaker with me, who was trying to talk to her. I've never encountered this level of casually dismissing someone in Tokyo. I waited 2 hours, and was treated like this, before I ran out of time. Apologize, as I realize I am now ranting. Mostly all the waiting line establishments I've gone have been very professional, or at least kind. I value kindness.
4366
