Hi Saito-san and everyone, I'm trying to decide between SATO Briand Nigou and Sumibi Yakiniku Nakahara for my next trip. Any advise? I'm not sure if Pocket Concierge can get the counter seat in Nakahara though. Is it something to consider?
A question for you @localtaste. I will be traveling to Shizuoka in the near future. I was wondering, if it would be worth going further west to Hamamatsu. And if so, is there a particularly noteworthy unagi restaurant to visit there, and sample the freshly caught eels from nearby rivers? It is the source of the very best unagi in the country? It sounded to me like a pilgrimage site for unagi fans. I don't need to be doing a fancy meal at Shun on this trip, but I would like to have some sort of special rustic local unagi fisherman's experience. Thank you. And also to Saito-san, and any others, who have been to Hamamatsu, and have some tips.
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
I'm actually very drawn in by a restaurant owner's 'story'. When I bought my Tokyo Michelin guidebook in 2012 or so, the thing that stuck out most in my mind about their writing, was when they (as though going on a tangent) comment on how the chef is a fisherman that likes to adventure, and goes out to find their own ingredients, or spent years endeavoring to open their own place, etc... I like that sort of thing, when they describe the personality and background of the person.
These days, I'm starting to grow more interested in trying local sake, rather than big name labels. It's exciting, and I feel more like an insider, and less like a tourist. However, I will say that well known brands are useful to 2 things: 1) impressing people when you bring a bottle back as a gift that they know is hard to get. And 2) it's more exciting to try something that you've seen over and over again, that you eventually come to recognize. If you try a sake that you only just saw for the first time, it might taste great, but it's difficult to feel as excited when you haven't spent a sufficient amount of time memorizing it, getting hyped about wanting to try, and eventually committing yourself to seeking it out.
On another note, because of your reference to katsuo shuto, I curiously asked my local sushi ya about it, and he brought out his secret personal stash for me to try, with some Denshu. Stuff stinks (haha), but really does go well with sake.
I tried going to the restaurant in August, after watching an episode of Nhk's Japangle, featuring the chef Yasushi Matsumura 松村康史. I foolishly arrived after 7pm, well before they were supposed to close at 9. All the chairs were stacked up, and no customers, just staff inside, with all the lights dimmed out. I thought, did I mistakenly go on a day they're closed? After asking, I discovered they were indeed open, but done for the day, as all the soup ran out. I was recommended to come another day, before 5, no later than 630. I think I'll try to go again this time.
Here's the video below. His section starts at 16 minutes 15 seconds. Interestingly, the ramen he made for the show, is not at all what he serves at the restaurant.
https://www.nhk.or.jp/sougou/japangle_en/?das_id=D0005180337_00000
Yes, thanks for writing such articles. I think the appeal for me, is in trying things that are up there, but just under that point of being overly heralded as 'the best'. 2nd place things don't get enough notice, especially by people just struggling to learn as newbies. Juyondai is having its moment, but I would like to know what else would be as coveted to try, and taste on that level of amazing.
You know... the chef I visited said the same thing. That the black bottle was a bit better. It was definitely stronger, and to me had a much more fruity taste at first.
I think you're right, Harushika. I am always getting those two mixed up.
I am actually visiting Shizuoka in the early summer, so I intend to find some of the higher level Isojiman when I get there. Drink a cup, with a view of Mt. Fuji.
1) Chateaubriand (180g), 2) Chateaubriand (60g), and Special loin Cutlet (120g) are the same set price of 5780 yen.
Concerning the method for ordering, I believe there will not be a problem because there are staff who can speak English.
Ooh, ok! Thank you for clarifying that. I will add it to my notes. From the times I've seen the technique, I thought it was to tense up a fish, prior to serving it as sashimi. It also seems an excellent technique for cooking shrimp rare. I did not know it was a component of a zuke process.
Pen magazine just published a very nice article about Sota Atsumi in his own words. I hope TTT readers might like it. https://pen-online.com/food/sota-atsumi-a-natural-chef/?scrolled=2
@guest I was also thinking you probably prefer the one on the right. I think u should go with your gut feeling on the cut you prefer. Personally, I think Maruyama Kippei’s cut with fat is pretty good. But if u scroll down, tanse away would also prefer leaner cut so I don’t suggest going against your preferred cut.
You can just show the lady there the pic you wanted and say ‘one’ for one ticket. (You can save my picture or download from google map. They can speak simple English.
You can also choose Japanese language menu on the ticket machine and use google translate from your cell phone. But I think the best way is just show them the picture and they can help you at the ticket machine.
I downloaded these two pics from google map. The thick one looks very nice too if u like red meat and medium rare.
Next time I visit, I will snap the pic from the Japanese menu in the ticket machine for comparison.
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