Hi Saito SanWhat’s your opinion of torisawa?Would u recommend this if I only have one slot for yakitori?
I think it's one of the best options, except for Torishiki. Here are some other recommendations of mine.https://tabelog.com/en/tokyo/A1318/A131812/13193012/https://tabelog.com/en/tokyo/A1309/A130903/13240980/https://tabelog.com/en/tokyo/A1307/A130703/13200559/
Dear all,Uni is always an awaiting piece on my sushi omakase meal. Can anyone tell me more about its backstory such as kinds, catch area, how famous brands select uni and etc. Would appreciate it very much. Thank you.
There are many kinds of uni such as Kitamurasaki-uni, Ezobafun-uni, Aka-uni, Murasaki-uni, and bufun-uni, but the overwhelming majority of sea urchins in the market are Kitamurasaki-uni and Ezobafun-uni.The whitish yellow color of the Kitamurasaki-uni and the deep yellow or orange color of the Ezobahun-uni.Aka Unis are mainly from western Japan, and those from Karatsu are a widely known brand.The best time to find a variety of uni is in summer.The fishing season is controlled in all regions, so there are differences, but the best time to eat uni from a variety of regions is from June to August.From mid-August to the end of September is the only time you can eat both Ezobahun and Kitamurasaki at the same time in the region of Hokkaido.(The taste of sea uni changes depending on the food they are fed, and the reason why Hokkaido's top brand of uni, especially on the Sea of Japan side, is because they eat kombu.)In Sanriku (Aomori, Iwate and Miyagi), the season is divided between June and August for Ezo-bafun and September and October for Kita-murasaki, so there is no opportunity to eat them at the same time.There are three types of uni used in sushi restaurants: boxed uni with alum, boxed uni without alum, and packaged in brine without alum, but the ones that sell for very high prices are often the branded uni with alum.As alum has a unique bitter taste, the large amount of alum used will reduce the taste, but in the case of the super high quality sea urchins, the alum is used so well that it is hardly noticeable in most cases.
Thank you so much Saito-san for such an in-depth knowledge
Saito-san, can i ask your views of kurosen in chiba?
Although they don't use top-notch ingredients, it's just amazing that you can enjoy that quality and quantity of wagyu dishes for only 5000-6000 yen there.
Saito San, have you been to sushi さえ喜 in Ginza? Either way may I ask how you think about this place? Thank you
◆Quotes from previous logsIn general the restaurant is delicious. However, compared to the tsumami, the nigiri doesn't leave a good impression, so I wouldn't recommend it to those wanting to binge on sushi. The price is also a little high.-------------------------------------Leo Saito chief editor, TokyoTableTripBooking is not that difficult.-------------------------------------tanseawayWas just there a few weeks ago. Tsumami definitely better than the sushi. Fair bit of imagination. Very good sake selection. Extremely gregarious chef. Practically zero English spoken. Definitely worth a visit though price is a bit high and the place is a bit tricky to locate.
Thank you Saito San!!!
Hi saito san and everyone, I wanted to ask regarding a certain restaurant that appeared on omakase website called Wasa. On the website it says that it is a Chinese restaurant. is it by any chance the same as a chinese restaurant that used to be opened called keyakizaka wasa?thank you
Yes, it's a restaurant that Chef Yamashita is planning to open at a new location in Shibuya.
thank you saito san. Do you know if Chef Yamashita will be the head chef there himself and if the cuisine or quality level will be similar to his previous restaurant?
I heard that chef Yamashita-san is in charge of the kitchen at new Wasa.
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