Q&A 東京美食餐廳指南
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Leo Saito
chief editor, TokyoTableTripThe shari is firm, mainly made with red vinegar, and the saltiness is rather mild.
guest
@leo saito thank you Saito-san. What about the grade of material using at Ryujiro?
Leo Saito
chief editor, TokyoTableTripI wouldn't say it's one of the best in Tokyo, but I think they procure a good amount of high quality fish.
guest
@leo saito when you mentioned one of the best, which place come to your mind
Leo Saito
chief editor, TokyoTableTripSaito, Sugira, Jiro, Amamoto, Kiyota and Sawada.
guest
@leo saito i thought Arai procure top quality ingredient too. Would you include Obana or Inomata in this list too?
Leo Saito
chief editor, TokyoTableTripAgreed！
guest
Saito-san, I saw that hatano Yoshiko opened a standing sushi bar called sushi tonari. What do you think of it?
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Leo Saito
chief editor, TokyoTableTripLooks pretty interesting and I'm thinking of going there once myself.
kk1337
Curious about ehomaki -
I was surprised to see you could order ehomaki from Sukiyabashi Jiro at Takashiyama, so I will try it this year. I set my expectation very low given it seems mass produced. But we'll see.
Anything else special people would recommend for fun?
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guest
Hi saito-san, saw that teruzushi Tokyo is opening. Would you be trying it out?
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Leo Saito
chief editor, TokyoTableTripI have purchased a membership and will try to visit at least once when it is open.
kk1337
Speaking about Teruzushi expansion, I just went last week and the chef mentioned his second (Henry) will open a Teruzushi Taipei soon.
guest
Just find Sushi Masuda reopens in Tokyo when browsing Omakase website. Not quite sure about his stores in Taipei and Shenzhen.
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guest
Shenzhen is Shokutei Sushi, store is a consultancy/partnership (not sure the exact working relationship) with a local brand, that shop is still open.
Wanderlusting
Forgot to login, on IG its "managed by Rei Masuda" just FYI
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