Thanks for the quick summary Saito san! Glad they are still busy and doing well. That pricing is now close to some high end shops in New York, but still cheaper than Masa NYC....understandably the cost of everything has gone up worldwide (especially when operating a sushi omakase restaurant over where I am, especially the cost of fish).
Is Sukiyabashi Jiro Ginza still offering lunch service? Did they relax the policy and allow taking pictures but not taking videos?.
I'm sure we all look forward to your review after your meal! I'm curious if they are still only offering one sake (Kamotsuru small bottle with the small gold flakes inside, having to finish a 375 mL within 12 minutes seems harsh, assuming by the 15th to 16th minute you are eating a slice of musk melon, lol).
Asian countries, especially those in Far East, seem quite conservative in border reopening to foreigners (unless you are going there for business or study). Japan might also have a negative experience in reopening during the summer Olympics.
I went to Musashino yesterday. Arrived 15 mins before open and already 25 people ahead of me! I waited an hour outside and then 10 mins to be served. There are about 30 outdoor seats in a covered area with a couple of electric fans and the rain took the edge off the heat so waiting wasn't too bad. Only unajyu is available between the busy period of 8/3 - 8/22 priced at JPY 5,610 incl clear soup (a little more for kimosu). I found the unagi too sweet and will stick with Tokitou - larger portion, deeper taste, much more convenient, cheaper if you take-out.
@guest Unfortunately there is no “tuna forecast” and no one can predict what tuna, or any wild animal, will taste like in the future. It’s nature, after all.
We also were rejected to book a table in 2008 by fax with the exception that foreigners were not likely to understand the food and culture. We had some Japanese friends to call and explain that we were very well informed about the culture and it would be an honor to visit. We were then allowed and had a fantastic experience with Hachiro Mizutani first watching our reactions and then loosening up to us and ending with free drinks and photo with us.
:)
Lisbet / Denmark
The true roots of sushi even unknown to the Japanese.
Visit a sushi place after reading this article and the sushi on your hand is guaranteed to have an even greater depth of flavor. Yeah, a must read for sushi fans.
Hashimoto has been running an 11K (now 13K) nigiri-only lunch. It didn't much change my mind but I updated my review at https://thetokyogourmet.blogspot.com/2020/08/sushi-hashimoto.html Limited opportunity to get a taste of Hashimoto.
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.
Yes, those stores just carry several bottles of Kamoshibito Kuheiji for the brewery year 2016-2018 and one of the owners told me they got it because it tasted better after being aged for a couple of years. Canadian importers do not normally get fresh new sake.
Just published my review of Hatsunezushi at https://thetokyogourmet.blogspot.com/2021/02/hatsunezushi.html. In short, while there might have been a drop in value over the years there hasn't been a drop in quality. I asked Nakaji-san what happened with Michelin and he said he didn't know.
Love this article! The shari is definitely a very important part of experience. For those of us playing at making sushi at home with access to both akasu and komesu does anyone have any starting points for a shari recipe they'd be willing to share?
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