If you're visiting in September, they should still have around ten kinds of urchins and that time would also be a better season for tuna, so I believe it's a good time to visit them.
Reservation is needed. Even if they don’t need it, going all the way there without reservation is too risky since u don’t live in that neighborhood. It’s really out of the way.
@guest I’m not sure if it’s 牛カシラ. Maybe u can show them that picture or use hand sign?
Jambo was good but I prefer Sutaminaen and Yuuji the most as I thought the taste has more depth. Also, I like the texture of different beef parts, rather than thin slices of wagyu.
@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 :-)
Thanks, localtaste! Yes, I agree with you on suetomo and I was able to get a reservation there less than a month before.
Yes, I am planning to go to kiyama this winter and it exactly sounds like the kind of restaurant I would enjoy. Thank you!
The reason I brought up TOMURA is that I heard sueze uses luxuary ingredients - I feel with that it can go both ways, really good or kind of nonsense .. Tomura is my favorite but I dont feel like trying certain kind of fancy tempura restaurants.
@ChuToroZuke I will ask for Taka next time. I have been more fascinated by water and tea. I thought water got so much uniqueness with its Ph level, effervescence, and TDS. I also love tea with my meal. I would choose gyokuro over expensive wine any day. In general, pairing red wine and seafood is an odd combination.
@guest thank u so much for your feedback. Your experience will help follow diners in this board.
I don’t think it’s hurt to try calling at 9:15am. It really depends on the staff whether he would answer at 9:15 or not. I also tried calling earlier from 8:30am last Monday but nobody picked up the phone even at 9:30am. The seats are gone very quickly like u said. So I don’t think walking in would work anymore for weekday. For weekend, if I were to go buy the ticket in Matsudo, I will go before 7am to avoid disappointment.
I’m also attaching the most update official info here. Again, thanks for everybody who chips in useful info.
For foreigners, they will now only allow reservations to be made online, not even from a hotel concierge. There are 2 booking sites: Omakase and Tableall. The booking fee is less with Omakase. Reservations can be made starting 2 months before the month in which you hope to dine.
https://www.omakase-japan.jp/en/stores/10993
Thank you for the feedback and for reading @Shi! Saito san is right, it is very difficult to find Jikon retail. If you do, it is likely not in metropolitan Tokyo, perhaps somewhere further out in shops that are less visited or have less foot traffic. There are a small number of sake shops that supposedly carry Jikon, but they tend to sell to restaurants and sake bars that have relationships with them, and whatever is remaining doesn't stay in the store for long.
The closest encounter I have come to Jikon is their other label Takasago, which I saw once at Ginza Imadeya (basement of Ginza Six).
There may be some sake bars and restaurants that offer a variety of Jikon, so you can try different varieties from the portfolio that way by the glass.
For alternatives to Jikon, you can also explore other Mie prefecture jizake/local sake. Zaku, Takijiman are some examples. Zaku you can find at Hasegawa Saketen.
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