As said before, generally there are not much changes in terms of style for established shops.
To summarise, if you like traditional edomae prep(shellfish, nimono, anago etc) and big sour akazu-based sushi pieces, you would love it there. Flow is good, not too fast, not too slow. It might not be the most welcoming place if you are expecting to have a jovial conversation with the chef especially if you do not know Japanese.
It is a place for hardcore sushi lover but not recommended if you have not visited a good number of sushi restaurants.
Just finished a long trip and managed to try a few on this list:
Suetomi: typically I prefer washoku outside of Tokyo since the flavours are too bold and strong for me. Very much enjoyed Suetomi though some might find the seasoning too light. Very expensive but good quality ingredients3
Seirin: a restaurant very focused on ingredients and went during Fugu season with almost all dishes making use of some part of it. While the ingredients is good, I don't find the execution on the dishes to be as high as I would expect. Only temptation is to go back and try their natural eel season but not high on priority list
Kyodai Sushi: see below in another comment
Sezanne: for those who know Daniel's food, think of it as an elevated version of Belon with use of Japanese ingredients
Oryori Fujii: never realised that it is located right next to Masuizumi. Flavor profile is very light also and went during early Hotaru ika season and the grilled ones were excellent. Uses mostly Toyama ingredients and very good execution
Hello, may I ask - I tried to get a reservation through a high-end hotel concierge about 3 months in advance, but they were unsuccessful when calling on the first of the month for the following month.
Is it ok to try to come in person to schedule myself with a cash deposit and over 10 days advance notice? To be clear, I don't have a reservation yet, but I will be in Tokyo for almost a month, so I can give a cash deposit for a reservation in advance if they'll let me.
If so, is there an advisable time to go? After lunch service, perhaps 14:15 or so? Thank you
Yes, Tomoei is one of my favorite eel restaurant. It’s soft and melt in your mouth, in contrary to Kaisei style. If u like Kanto style, this is the place to visit. U should try their grilled eel liver as well.
Oh and by the way, the son of the gentleman that you wrote about was in charge - there is probably a generational transition. I cannot compare between them but as I wrote above, I am coming back. Hopefully several times.
I’m happy to hear that u enjoyed Ichimatsu. Leo likes Kasahara in Tokyo too, originally moved from Sannomiya.
Kuchibashi Modern in Kyoto is quite nice. Their staff is very friendly and booking isn’t too difficult.