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.
Kitajimatei "lamb grilled encased in a rock salt crust"
At restaurants like Quintessence and NARISAWA, French cuisine that is constantly striving to highlight the subtlety of the ingredients has become the norm, but Kitajimatei stands apart with its characteristically strong seasonings that bring it passionate support from meat lovers.
This is one of their specialties: lamb grilled encased in a rock salt crust.
It is grilled to juicy perfection, every bite releasing the lamb's flavour and meat juices.
This restaurant even has a regular customer who comes over from Taiwan to eat here 50 times a year!
And it's no wonder; last night's dinner course was simply superb as alway
This may not be exactly counter manners but “no-show” is becoming a huge problem as well. Sushi Arai, introduced in this guide, said that because of increased number of no-shows, they have no choice but to limit the number of reservations they take from tourists. It is such an unfortunate situation that some tourists’ bad manners are reflected upon all the other guests losing a chance to visit the restaurant.