Hi Saito san,I wonder if you have been to 日本橋 誠? If yes, how was it?
I have never been but I did some research. It seems like an old school premium teppanyaki restaurant... If your budget is over 35,000 yen per person and you are willing to pay that much, I would personally recommend going to another restaurant that grills its steaks in a kiln type oven.
Hi Saito-san,Any particular reason why Sushi Masuda seems to fly under the radar among hardcore sushi fans?
I believe the main reason it doesn't receive much attention is due to the presence of Sushi Harutaka, run by Harutaka Takahashi. Chef Takahashi is a more senior figure who is very much a leading force in the Tokyo sushi world and was also an apprentice to Jiro Ono, and unfortunately, Rei Masuda is still in Takahashi's shadow, and has not yet been able to make his own presence equally known.I think another reason is the fact that he is more focused on the business side of things, having opened a second restaurant in Kyoto just three years after opening his first restaurant independently, and this is likely frowned upon by hardcore sushi fans.
Saito San,What's Hakkoku reservation policy?Thanks!
Reservations are accepted from 2 months prior to the requested day. (Reservations for September 19 are available from July 19th)
is there any chance I can make a reservation with Sushi Saito Bekkan for my Early November trip?Thanks!
Unfortunately, I think there is no chance.
Hello Saito san,Do you have any information you have read or heard, or opinion about the recently opened Sushi Kinoshita 鮨 きのした in Roppongi? There is rumored backing or support from Yoshitake (not sure in what form), but chef does not appear to be affiliated with him and I cannot find more information about chef's background.Cheers!
You're really well informed!This sushi restaurant only passes off as "Sushi Yoshitake Produce," but the supplier is not the same, nor is the Kinoshita-san from Sushi Yoshitake. It's simply a place where the interior design, etc was brought forth with the advice of Mr. Yoshitake. This is my personal opinion, but I don't believe there is much value in going out of one's way to go there.
I think the information was gotten probably from the tableall site(https://www.tableall.com/restaurant/139), which suggests he's a top michelin chef and even has his signboard done by owner of Ryugin. Seems like bad marketing from tableall end.
I have not yet been to Sushi Kinoshita, so I cannot say for sure, but at a guess I would largely agree with your opinion. It does seems like a rather lousy marketing ploy.
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