Tokyo Table Trip

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請求大家合作的地方

◆我們聽到了許多海外旅行者們表達了「TripAdvisor的評分和評論根本沒有辦法拿來參考」、「外國人根本沒有辦法閱讀tabelog(食べログ)上的美食評論」等不滿之聲,因此TokyoTableTrip特地設立了自家的評論網站。
◆網站的訪問者並不只限於日本國內,還有許多來自全世界的美食專家,因此我們認為大家應該能夠在這裡找到許多值得信賴的優質評論。
◆這次餐廳評論的對象首先從大家最為關心的「壽司店」開始。我們非常歡迎大家留下率直、辛辣的各種評論。
◆由於日本人已經習慣了日本本國的商業慣例跟風俗,我們非常期待大家能夠從日本人缺乏的觀點寫下評論!
◆而且對於已經累積了一定數量評論的壽司店,我們還會考慮製作該店家自己專屬的頁面,將評論都集中到上述頁面裡。

評論標準

◆最高分10分,最小刻度為0.5分
1(絕對不會來第二次)⇔5.5(如果還有機會來東京的話,應該會再來看看)⇔10(如果還有機會來東京的話,絕對會再來)

評論範例

銀座久兵衛 銀座本店(對象店家名稱)2018年7月(造訪日期)
4.5/10(評分)
(評論內文)
在比目魚、烏賊、三線磯鱸、比目魚、沙丁魚等多種食材的握壽司上頭都以柑橘類來調味,這種料理方式讓我非常在意。
我想這應該是為了減輕食材油脂感而特別下的功夫,但就結果來說確認這些壽司的魅力跟自我特色都減半了。
這些料理真的能夠叫做「正統派的江戶前壽司」嗎?我個人對此有相當大的疑問。
可能是因為本店食材進貨方面全部都由店長自己1人負責的關係,當天負責調理的壽司師傅對於食材相關資訊(時節、產地等)的表達部分讓人感覺有些不扎實。
而且還會本店跟客人們收取餐點金額的10%做為服務費。
怎麼說呢,我認為本店目前的系統應該很難滿足那些老饕等級的壽司愛好者吧。
不過本店也是我第一次造訪的高級壽司店,我對它有著相當多的回憶。但很可惜的是,我以後應該不會再次來此消費吧。
(我從久兵衛出身的壽司師傅那邊打聽過後,目前久兵衛旗下最能夠拿出像樣壽司的分店據說是「大倉飯店分店」。)

Leo Saito(絕對不要忘記留下評論者的姓名!※也可以使用筆名)

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Just_Ingest

IG: Just_Ingest

Hi all, has anyone been to Sushi Tsubomi? How is the food and atmosphere there? Thank you..

23 天 ago

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Leo Saito

chief editor, TokyoTableTrip

8.0/10.0
The ingredients, shari and nikiri are the same with Sushi Saito, and you can enjoy high-level sushi in a mild and gentle atmosphere created by the chef Maruyama-san.
In the recent omakase course price spikes, Tsubomi's omakase is in the 10,000 yen range and has superb value.

23 天 ago
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Just_Ingest

IG: Just_Ingest

Thanks a lot Saito-san!

23 天 ago
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Benjaminwong

@Just_Ingest
Saito san, any information on how their reservation policy is like?

23 天 ago
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guest

Saito-san, do you mean the price arw in the 10,000-19,999 yen range? I saw tabelog reviews showing price of 18,000yen.

23 天 ago
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Leo Saito

chief editor, TokyoTableTrip

Sorry, 10,000-19,999 JPY range is correct.

23 天 ago
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guest

Does Tsubomi take reservation 2 months ahead? Can Jpneazy get the job done?

22 天 ago
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Leo Saito

chief editor, TokyoTableTrip

It seems that their policy is to accept reservations two months ahead from 9 a.m. on the 1st of every month (which means that they accept reservations in January from 9 a.m. on November 1).

22 天 ago

localtaste

Uni section - Best twenty five pieces from my sushi experience in Tokyo
I have witnessed the rise of uni in global fine dining. Fine diners in the west quickly changed their tone from ‘yack, what’s that?’ to a culinary sensation often spotted at many fine dining establishments in the west. This must be the recent influence of Japanese cuisine to the world. The Italian long enjoyed their pasta ai ricci di mare (pasta with sea urchin) but sea urchin didn’t catch on til the popularity of uni as sushi topping and Japanese cuisine. I remembered lots of uni were found in lobster’s trap in Main and New England fishermen just wondered how to deal with it. In 1990s, almost all were exported to Japan. Then, I had a chance to enjoy my cheap snack, lots of it.

There are three main types of edible uni in Japan offered in most uni shop, red uni from Kyushu, Murasaki uni, and Bafun uni which have different peak season. Murasaki is the most photogenic and bafun got the strongest taste. Each diner has his own preference. Uni also tastes different according to its harvesting area due to sea temperature and the kelp which feeds the uni.

Usually, it’s easy to enjoy fresh quality uni. However, in general, uni itself doesn’t test the skill of the chef much, except the sourcing skill.

Here are two uni pieces which I enjoyed the most in Tokyo. The first one is murasaki and bafun uni gunkan from Shimbashi Tsuruhachi. You can see two distinctive colors in a big bite which will send one off to the stratosphere. The second one is a cold dish of uni and dashi jelly. The dashi jelly lifted up the taste of uni in perfect harmony. I got other great uni too outside Tokyo so it’s not included in this 25 pieces of my top 25 Tokyo list.

26 天 ago

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guest

@localtaste can I ask where is the uni and Dashi jelly from? Also Shimbashi Tsuruhachi?

26 天 ago
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localtaste

@guest Shimizu-san. But he doesn’t accept booking from oversea. You really need a Japanese to book and go with you.
This dish isn’t usually served though.

23 天 ago
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localtaste

11th piece - 25 best pieces of my sushi experience in Tokyo

Mirugai - Sushi Amamoto has done at great job at sourcing their seafood. This Mirugai (horse clam) is fresh and crunchy. When I closed my eyes when savoring the bite, it’s indeed the taste of the sea. For the first glance, I thought it were Geoduck from the west coast of USA. Amamoto-San proudly said it was Hon Mirugai. Although many people loosely translate Mirugai as Geoduck /ˈɡuːiˌdʌk/, both bivalve mollusks are different specifies. In fact, they are different genus too although Geoduck is offered as a substitute to mirugai and called Mirugai in many restaurants because of the rarity of Japanese house clam. Their siphons look totally different. Sushi geek’s website is very informative and does an excellent jobs of explaining about different neta. Just google sushi geek and it should lead to his website.

Note - Scientific name of Mirugai is Tresus keenae (Kuroda & Habe, 1950) while Geoduck’s is Panopea generosa. Mr. Kuroda is a Japanese scientist pioneering the taxonomy of Japanese marine and seashell. His shell collection is housed at Nishinomiya Shell Museum in Hyogo if you are interested and happen to be in that area.

22 天 ago

localtaste

Best twenty five pieces from my sushi experience in Tokyo

While I found it impossible to say which sushi ya is the best, these have been 25 pieces which are the highlights of my sushi experience in Tokyo. Although my first experience was 30 years ago, it was dawned on me what real sushi could be after one dinner with a Japanese friend who’s into dining. That led me to Sushi Yasuda, which then was the closest sushi experience without traveling to Japan and subsequently to Japan.

Here are 4 highlight pieces of Akami and Shiromi from sushi experience in Tokyo.

Hoshigarei - Inomata served amazing Hoshigarei in the summer. I mistook this for founder, Hirame. Both are flat fish. The different is their eyes are on the different side. Hirame got eyes on the left while Garei got eyes on the right. Hirame got teeth suitable for biting and got firmer texture. I found Hoshigakei at Inomata is sweet and packed with nice umami flavor.

Maguro - I prefer white fish and silver skin fish. But tuna at Inomata is excellent. His catch is of excellent quality and it’s shown on the label. Inomata is one of those chefs who work hard at sourcing the best fish for his clients, even during holiday he would travel out.

Tuna maki - Shimbashi Tsuruhachi’s tuna maki is enormous. One piece of his tuna maki can fill someone with small appetite. Despite the size, it’s so delicious and filled with different cut of maguro. In the pic, I missed to notice how enormous this is. If you plan your lunch here, it’s advisable to schedule your dinner later than usual. I would have my dinner at 8pm or 9pm after two of this at lunch. Many Japanese sushi geeks are in love with this small simple sushi ya in a dodgy building in Shimbashi full of massage parlors.

Tuna & crab - Sushi Ei serves unconventional nigiri. This piece maybe the cut of tuna around the neck area combining with crab. Although I’m not a big fan of unorthodox nigiri, this piece just melted in my mouth.

大约一个月 ago

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Leo Saito

chief editor, TokyoTableTrip

Thank you very much for your very interesting viewpoint in your review contribution!

大约一个月 ago
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localtaste

@localtaste here are 4 memorable shrimp pieces from my Tokyo sushi experience.

Shiro ebi - I don’t get to have Shiroiebi very often. Amamoto serves the best one. They are sweet and got light taste. Their umami flavor lingers even after the whole piece is gone.

Shima ebi - Shima ebi is quite rare. Usually, I got Botan ebi or amaebi served. On one fine day, Inomata surprised me with this rare delicious shima ebi.

Botan ebi - this botan ebi was served by Imamura-San. I felt like it has just been peeled off and its freshness is so evident.

Kuruma ebi - there are many places who serve good Kuruma ebi. Sushi Namba and Harutaka served really huge one. Amamoto also always got hold of great Kuruma ebi. But the favorite one I got is Daisan Harumi’s wild caught shrimp in his lunch set which is less than 6,000 yen. The shrimp is so succulent. Everything is so right. Freshly cooked, moist, texture, freshness, taste, and the serving temperature.

大约一个月 ago
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localtaste

@leo thank u for your kind words. Here I’d like to sum up my 20 years of sushi in Tokyo in 25 most memorable pieces. (Tokyo & vicinity only in respect to the topic focusing on Sushi in Tokyo)

大约一个月 ago
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guest

@localtaste Wonderful review! Don't mind me chipping in, 1 of the most memorable piece of shiromi was a 14 days aged amadai from inomata which is just umami. Shiroebi from saito was really memorable, oni ebi from inomata was just so wonderfully sweet that I missed snapping a photo of it and kurumaebi from takaoka which was boiled and subsequently marinated was so succulent and filled with intense flavour.

大约一个月 ago
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localtaste

@guest that’s wonderful. Thanks for chipping in. I also liked kuruma ebi at Takaoka. Young Chef Takaoka got lots of potential.

大约一个月 ago

localtaste

Sushi Shokunin Hatano Yoshiki
7.7/10 booked via tableall or hotel concierge.

This sushi shop is one of my good friend’s favorites. It’s relatively easy to book, reasonable price, friendly chef, and approachable. Some of the dishes are fun and easy to get for oversea visitors.

I thought 15,000yen ++ for sushi dinner in Azabujuban is a good deal for the food I got. Although tableall charges 22,500yen, I thought the price is still affordable comparing to other shops.

Hatano Yoshiki serves many interesting otsumami despite it might not be 100% traditional. He got interesting take on his menu. When the sous chef brought the whole cooked ankimo plate, I wished I could finish the whole plate. Abalone in nori sauce was interesting. His anago and tamago as well as the mixed maki were delicious.

His shari is on the small size, so not strictly edomae. It would suit lady diners who don’t want to take too much rice.

Some pieces of his nigiri are quite good. His aka uni is very nice. I’m surprised by what I got for 15,000++ yen. Although he doesn’t get the best ingredients to keep the cost down, the dinner here is indeed respectable. I still recommend this sushi ya to those who are new to sushi or don’t want to spend too much effort booking a sushi ya.

+1
大约一个月 ago

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ChuToroZuke

I went about a year ago and had a good time there overall. The atmosphere is far more laid back and ended up joining my local neighbors who were downing yuzu highballs, and I got one too to try for the heck of it....it almost felt like a neighborhood izakaya for a moment!

I enjoyed the otsumami far more than the sushi, I don't think I enjoyed the rice much and some of the neta were just ok....I think I remember there was an eggplant sushi (hmmmmm?!) The oyster nanbanzuke was super excellent, and the chiai (bloodline) of bluefin marinated in sesame oil was great with sake. Loved the tamanegi shoyu he used for making katsuo zuke (no yakishimo prep / no straw smoking). There are definite Sushi Sho/Nakazawa san influences, as last year I got a dish of ankimo with narazuke pickles on one plate. The akasu marinated ginger was strangely addicting and I think I cleared three plates worth. The most fun appetizer I had was the "kan pie" which was a puff pastry with kanpyo paste inside, which reminded me of a cross between a croissant and moon cake filling a little. The kuruma ebi preparation which I did not enjoy as much overall but I identified as the shape and preparation similar to how Kizushi in Ningyocho would prepare it. He had Oma bluefin that night, but it failed to impress as much.

Head chef towards the end did this humongous roll of many ingredients, part futomaki, part maguro festival roll with takuan and it was very messy to eat.

His tamagoyaki was very interesting (though not my favorite): shiba ebi, yamaimo, and shark meat...

大约一个月 ago
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localtaste

@chutorozuke I think the chef has to balance between quality and his cost as 15,000yen is quite tough so his neta couldn’t match a shop that charges 35,000yen. U should share where you had your favorite tamagoyaki too.

大约一个月 ago
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ChuToroZuke

Favorite one would be Shimizu's classic Edo style thin tamagoyaki as nigiri (similar to Bentenyama in Asakusa but Shimizu's version is way better) on this trip, but I also enjoyed the dual styles at Takumi Shingo (last year), and found Kimura's tamagoyaki with aged amadai paste mixed in also interesting. In Tsukiji inner market, Sushi Bun's was quite interesting for another old school place, although it was super thick (atsuyaki style) with a lot of chives inside.

大约一个月 ago

localtaste

Sushi Kimura

Two things came to my mind when I think of Sushi Kimura: no tuna and aged fish. My first sushi experience was 30 years ago. I thought salmon sushi was what people in Japan would normally have. Back in end 1990s, I went out for Sushi in Boston with a Japanese friend. While we had salmon and unagi sushi, my Japanese friend said Sushi ya in Japan wouldn't serve salmon or unagi in a respectable sushi ya. But what surprised me more was tuna wasn't really authentic edo-mae sushi as well.

Tuna isn't my favorite neta and I always wish to cut down tuna consumption. I have been trying to find a good sushi ya which does't serve Tuna and I was happy to find Sushi Kimura. Many sources said Sushi Kimura didn't serve Tuna as he thought Tuna was over-rated but my personal observation led me to believe that he might be into sustainable fishing. Regardless of reasons, tuna wasn't common during edo time due to lack of refridgeration. Tuna wasn't in Tokyo bay. Then, tuna, especially, was also regarded as inferior fish. Otoro, the highly prized part of tuna, was once canned as cat food. Tuna became more popular after JAL's effort to find suitable cargo to be brought back from North American in early 1970s and Tuna consumption was subsequently promoted. Around that time, Japan exported a lot to North America while couldn't find much to fill the near empty flight back to Japan til they found Atlantic bluefin which wasn't popular among the local as it was regarded as too fat. Local would hunt them and paid to have them removed. Therefore, tuna wasn’t original staple in traditional old days so not serving tuna at all could also be the way to go.

Shari at Kimura got a nice balance and he was so confident about it that he started his nigiri session with just shari and seaweed. I quite enjoyed his nigiri. The highlight from my last meal was 50 days aged Iwashi which got intense flavor. I noticed that aging fish became more popular at other shops as well these days. However, aging meat is practiced in many cultures. Aging meat to tenderize the meat and made the flavor more intense is very common. In Europe, pheasant was hunt and hung for days to produce the similar effect. I remember when I was very young they even buried those game birds for weeks before consumption.

Kimura is one of few stores including Sugita who served Sujiko, rather than Ikura. When I first saw Sujiko, I didn't know the difference. Sujiko is the whole sack of Ikura. Ikura was prepared from Sujiko and got marinated. Kimura's anago was nice and fluffy. Overall, I did enjoy the variety of different neta in his Shari.

His tsumami would work well with sake. As a non drinker, some of the dishes like drunken crab with uni wasn't my favorite. Many diners raves about his uni soba and I couldn’t get them. His otsumami also included shirako with rice which tasted creamy. But if I were very picky, the texture might not fit my liking as I can still see the seperation of shirako, rice, and water. You can see from the photo. Having said that, risotto is a very difficult dish. One would need 16 mins to prepare a good risotto with nice texture and broth has to be gradually added to make sure the rice absorb all the liquid.

Many people raves about aged uni and uni soba. Aged uni there was compared with blue cheese by certain diners. Both items didn’t quite my cup of tea. I would prefer fresh uni.

Overall, nigiri at sushi Kimura was an enjoyable experience.

Booking: 3 ways that I know of. Tableall, Omakaze (coming soon), and via Facebook.
Sushi Kimura never picks up the phone so calling them isn't advisable. For foreign visits, Tableall and Omakaze would be the way to go. For his facebook’s friends, diner can participate on weekly announcement.

+5
大约一个月 ago

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guest

@localtaste would you be willing to share your rating score on sushi kimura? Sounds like it would be good for drinkers but not so great for non-drinkers.

大约一个月 ago
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Viv

I didn't quite get Kimura's otsumamis but I kinda admire Kimura san. It's probably easier to steam abalone well than coming up with and preparing drunken crabs. He did all those alone himself.

大约一个月 ago
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guest

How does Kimura compare to Imomata?

大约一个月 ago
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localtaste

@guest thank u for checking out my review and your question. I was just saying that I enjoyed their nigiri. For Otsumami, I shared Viv’s view. I didn’t get some of the dishes and I was wondering it might work better for a drinker to tone down the sodium level.

Kimura and Inomata are different. Sushi Inomata would suit my personal taste better. But Kimura’s Shari is quite nice.

I didn’t put down score as it could be misleading. I usually do price adjusted score and I normalized it against its peer in the same price range. With my method, I would say 7.5-8.0. 8 for nigiri and 7.5 for otsumami.

大约一个月 ago
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localtaste

@viv thank you for chipping in, Viv. Do u like abalone? Or would u prefer drunken crab?

大约一个月 ago
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ChuToroZuke

Thank you for this review!

I actually went to Kimura and Inomata last year around October 2017, and Kimura was the first meal in town (via TableAll). I will say that meal was good but was not completely earth shattering, and what some people thought were the absolute best pieces turned out to be just ok to me.

Kimura san's rice is supremely good and aromatic at lukewarm/body temperature when served with his nori as preview prior to the nigiri. I have read conflicting reports that he blends both akasu and komesu together (including blogs in Japanaese), although he has shown me the bottle of junmai [pure rice] premium vinegar he uses which is sourced to an all natural organic fertilizer source (the vinegar brewery is in Kyoto area) that has an incredible amount of umami and is of course very costly. Either way, if you can appreciate the rice and its nuances, your enjoyment is already halfway there.

His otsumami is certainly eclectic, and I unfortunately did not have the marinated crab (would have been interesting to compare it with the Korean version but I'm personally not a fan of that). To me he has a good selection of jizake, but the pairing with his food seems off (the sake are perfectly fine enjoyed separately but the interaction with food I don't know why...I just did not get it and this is just my own opinion). However I give HUGE respect to both Inomata and Kimura (especially Kimura san) for serving hot sake. Those large 1.8L bottles behind the counter at Kimura are his hot sake selections for the day. For a shokunin to do what he does AND be his own sake somm (and serve hot sake while controlling the temperature) is no easy feat. His hot sake selection is quite enjoyable too, which a lot of people skip and just focus on either cold sake (or I've seen regulars bring in champagne), which is a bit of a shame.

Kimura's kuro awabi (and watching him do the ridge slicing of it) is incredible and the mouthfeel/texture of it. I liked his anago (not aged), and definitely the aged white fish, hikarimono (iwashi and kohada for sure), and fattier white fish like kinmedai and of course the sujiko....all good stuff.

Going back, the uni soba did little for me. But I did like his "seafood chowder" which he joked was a seafood cappuccino since it was served in a little espresso cup with a little crostini.

So I would say that you can still appreciate and enjoy Kimura even if you don't drink sake.

Inomata does not serve otsumami (with the exception of the ikura over rice), so it's either nigiri, hosomaki or that super tuna combo handroll. For me I enjoyed Inomata more, but still would recommend people try as many different styles as possible to 1) expand your horizon 2) develop a better understanding of the styles 3) self discovery and keep an open mind.

To me none of the food I had there was salty or extremely salty. Perhaps the fermented marinated raw crab overpowered the rest of the items? To be fair I did not have that, and when I arrived last year, a week before there was a major typhoon that swept through Tokyo causing a bit of a seafood shortage for sushi restaurants, but that did not seem to affect Kimura since his supply of fish at hand comes from his refrigerators (already prepped far ahead of time!). The one otsumami that was completely outstanding was the nameta-garei (Hokkaido) grilled fish, super oily and sweet, and a delicacy matching that of fresh kinki.

大约一个月 ago
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Viv

Kimura is said to be one of those sushi-yas for non-beginners. Probably due to my limited experience, I failed to be able to appreciate Kimura. I didn't expect those otsumamis. They were unique for sure but some were too salty(drunken crab). The nigris were good. Softer neta as a result of long time aging balanced well with firm and slightly warm shari. The kawahagi piece with liver was the highlight. Looking at Kimura san cutting awabi and the awabi piece itself were also enjoyable. I came out of the meal with a mixed feeling. Kimura is so unique and untraditional. For myself, I'm probably still one of those who would still prefer sake steamed awabi.

大约一个月 ago

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