Hi Saito-san,Do you think Takagaki no Sushi's shari is about as powerful as Shimizu's?Do you know if they serve the dinner omakase for lunch?Thanks!
When and why did "powerful" become an adjective to describe shari, exactly? I see more and more people use it, but it is not really an appropriate descriptor. Do you mean "strongly seasoned"?
In the context of this person's language, I'd say 'powerful' is synonymous with 'impactful'? "Makes a strong impression..."
@guest @MenchikatsuFrom my research, Shimizu is known for his heavily akasu flavored shari. You are right, powerful is not the best word. Since Saito-san has had Shimizu, (I believe it is one of his top sushiyas) I was wondering if Takagaki no Sushi's shari is as heavily akasu flavored as Shimizu's.
Dear,When someone say this place procure high quality neta, how could you spot one out that this is high qulaity? Thank you
I've seen some sushi shops bring out the contract they signed with Yamayuki, when using their Oma tuna.
Recently, it seems that sushi chefs point out what's great about the ingredients without the customers even asking, so I suppose that there are many people who assess the quality based on this.
Saito-san, are you saying... that these days, if a chef tells people, his fish is the best quality, many customers will believe it, without thinking for themselves?"This restaurant I ate at, has the best tasting fish."-You can tell from the taste?""No, he told me."They're being tricked, haha. I myself have been in a situation, where people recommended me a sushi restaurant that's supposed to use the highest quality fish. But when I went, I noticed something was off. And I had to admit to myself, after thinking it over: it smells funny, tastes off, and isn't at its peak potential. It's deteriorating, going spoiled. And it's not on purpose. Someone tells me, "this is the best way it's supposed to be." And yet, I ate the exact same fish 3x that week at other top-tier sushi restaurants, and this was the only one that smelled/tasted unpleasant.@guest , I think the only real answer here, is experience at many places. You can tell differences, when you've eaten the same ingredient many times. Like an heirloom tomato vs. normal grocery store tomato, and when it's at peak ripeness.Thank you Saito-san, this observation of customers really amused me.
Hi Saito san,How would you rank the suburban sushi restaurants like Obana and Takaoka among your previously shared sushi ranking?
I have only visited each of the restaurants once, so it is difficult for me to rate them accurately, but I felt that both Obana and Takaoka are at least on a par with Keita and Kurosaki.
@leo saito so if you have a chance where you will visit between kurosaki and obana
If it's between October and December, I would choose Obana. The reason is that Obana stocks hon maguro of the highest quality, and during this time period, you can also enjoy their unique ikura.
Hi Saito san, :) I would like to inquire about Omakase option:I'm planning to book for Namba and Kimura for dinner, would you say I should choose Sushi Hashimoto over Namba?Also, I am planning to book for 3 lunch. Would you recommend the following places for lunch?Shimizu, Ryusuke, Suzuki, Sushi Tsu. You've been mentioning Keita a lot and I wonder if I should try? Also, may I ask you if it right that we rely on Tabelog rating? Do you personally take the rating seriously?Huge thanks :)))
FYI Sushi Nanba has been getting very difficult to reserve. I'd try it first before moving to Kimura which starts later and hashimoto (easier)
・This is just my personal opinion, but I feel like Namba is at a much higher level compared to Hashimoto.(If you can get a reservation, I recommend going to Namba.)・For Shimizu, they only do not accept reservations by foreigners who can't speak Japanese, so it would be better for you to go to Keita instead.(Both restaurants are similar in that they use shari that packs a strong punch from the red vinegar.)・Recently, I care more about the critiques from friends I trust compared to the scores on Tabelog.(For what it's worth, I still generally check the reviews on Tabelog before I go somewhere.)
Guest and Saito san, thanks for your kind reply!I've submitted a request for Namba on TableAll, hopefully, it works out!Saito san, as for Keita and Shimizu, I see that I can reserve Keita through Pocket Concierge, would you recommend reserving through them? Also, how long in advance should I make my reservation? Should I go for only nigiri or with tsumami? For Shimizu, so if I ask my Japanese friend to call for me for reservation and I manage to speak basic Japanese, will I be welcomed? hearing many great things about them, I just really hope that I could try ... Sorry for sounding a bit desperate :)Huge thanks !!!!
And thanks so much for sharing your thought on tabelog ratings, Saito san! :)
@Summer, Shimizu doesn't do proxy reservations. If you go, have your Japanese friend go as well. If you walk in, and he finds out you didn't set up the reservation, he probably won't be happy with that. I had someone make the call, and accompany us. When he heard us speaking English, he wasn't exactly thrilled. And my typically outgoing Japanese acquaintance, was too nervous to speak after he scolded him, haha. He's quite intimidating, but with a sense of humor.Yes, the sushi is very tasty, large, and well made. But that can be said of a lot of places.There's a no pictures policy too, unless he favors you. And the atmosphere is eerily quiet.If you can speak fairly fluent Japanese, you should be fine going alone.
◆KeitaI understand that they accept reservations from overseas tourists either through a hotel concierge or through Pocket Concierge.The course served would only be the chef's selection of nigiri with tsumami.For a popular restaurant like Keita, I would recommend booking one or two months in advance.◆ShimizuI am not precisely sure what level the restaurant defines as "being able to speak Japanese".If you're able to contact them via telephone, then I suggest just calling and speaking to the restaurant directly.(Unfortunately, Shimizu does not have any English-speaking staff.)
What is the best time to call Keita (10:00, 14:00, etc.)?Is he a sushiya that answers his phone? I know some sushiya do not, or rarely do like Takamitsu.
Menchikatsu, what did Shimizu scold your friend about? Speaking English?If so, strange. I've been in there several times with English speakers and he seemed fine with it. Was happy to take a picture with us as well.
@guestHe might've been in an off mood. We were given the 3 prime seats right in front of him. I think he was expecting a group of locals to speak with, and was caught off guard by the English. He said to my Japanese acquaintance "You do know what kind of place this is right?" That's when our friend got shy, and basically hushed for the rest of the meal. It was the first time for all of us. I suppose you're a regular? If he knows you, it's probably fine.Shimizu did crack the occasional joke here and there, but he seems to get frustrated if he can't understand you. Sign language, like a thumbs up, doesn't seem to work in warming up to him, haha. He never smiled at me. His staff seemed to be trying to contain their smiles watching this hilarity.After we left, my Japanese speaking friend told us how he was explaining, that "Japan is a traditionally a self sustained isolationist country. They've failed to keep foreigners out, but I'm still trying/succeeding." More or less, that's the translation. Could be a joke of course.
@SummerI'd like to add, can you at least recognize when he asks if you'd prefer to order just nigiri or some otsumami to start? Because I sure couldn't tell! Haha. If you can do at least that part, and ordering a drink... you can basically stay quiet the entire meal, without saying a word. We were on the far left of the counter, and pretty much every Japanese person to my right, stayed silent the entire meal.
It seems like Namba is tough to get through Tableall. I heard about a November request on Oct. 1st and Namba gave Tableall only one slot for the whole month. Hopefully you will be luckier than I was!
Thank you Saito san.
Copyright © 2015 TokyoTableTrip All Rights Reserved.
By signing up, I agree to the