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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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ChuToroZuke

Sushi Suzuki (Ginza) 9.10 / 10

Overall a very pleasant experience. Was lucky and scored the best seat of the house, directly in front of Suzuki san. They have an English version of the beverage menu, with the Japanese names written in English the way they are pronounced which is hopefully helpful to visitors. Suzuki san is otherwise very polite and does ask you a few questions where appropriate if a certain item you want (or not cool with). He English is very basic/simplistic, so he may be more comfortable if you speak a little Japanese (even if rudimentary restaurant level) which will suffice for the meal.

His shari is more pungent in salt and sour profiles, but not overwhelming. Though some of his curing style lends more salt forward in the profile notably and the sushi overall seems more masculine in terms of taste. Some pieces worked great and some not quite as well. Unlike the current trends in sushi, he does not do extensive aging of all of his fish. What I can perceive of Suzuki san is that he is very technical at what he does, and his movements are almost fighter stance like, but in a more elegant manner (if you have watched the youtube video of Sushi Nakamura, I am reminded of his movements a bit). He is also very quick to try to move to place the nigiri down in front of the customer, particularly if the customer is situated on the opposite ends of the counter.

A few random comments

- The otsumami in general is quite good. One of the best items for me was nodoguro sakamushi with matsutake. The Nodoguro was especially noteworthy as the fat content right underneath the skin was incredible and the skin was so soft and delicate they blended and literally melted together in the mouth, and the sakamushi sauce absorbed into the matsutake upped the umami level

- kurumaebi was served a bit below room temperature, was a bit firmer but otherwise decent enough texture. This style might not be for everyone that prefers juicy medium rare.

- his ni-hamaguri and ankimo were very, very good

- did not like his maguro, which came from Yamayuki: Minmaya, Aomori prefecture. It might be because there wasn't a whole lot of aging, or just perhaps this catch of tuna is not my style (I've had the same type of catch before at Sushi Arai two years ago and disliked it also). Not enough umami and punch, and the same goes for the chutoro and otoro). It just didn't excite. Thus after not enjoying the maguro as much, decided against adding on hagashi and other rare parts. Which makes me wonder, if Arai's tuna currently has this profile, perhaps it's not for me. So maybe this type of tuna needs some marination/aging Inomata style to pack a heavyweight punch to it that I prefer. I remember 4+ years back I had a stellar piece of akami in Osaka, which I noticed the surface has this texture that had some added stickiness to it, which leads me to believe that there are techniques that cause this....so obviously those techniques were not applied to the tuna from Arai and Suzuki. However I've also had stellar Oma tuna from other shops like Kurosaki, so I am not sure what it is that made Suzuki san's akami rather lackluster.

- his tairagi is prety good, but even far far better when you ask for it Isobe-style (basically have him make the nigiri and ask for nori to wrap around it like a handroll) the flavor shoots up exponentially and plain tairagai nigiri might be rather boring.

- his tamagoyaki is wonderful. Katsutera style and I believe it is a mixed fish base (surumi) as it appears some chefs are deliberately not doing shellfish versions due to increased customers having shellfish allergies.

- his kuro awabi otsumami strangely was served without the liver sauce. Same with his sanma nigiri preparation

- last but not least, dinner was over 40,000 yen with two sake and one kanpyo roll add on. Incredibly poor QPR/CP at this price range. I think this is quite known that dinner is pricier but I did not do my research correctly on this one. But perhaps quality of cuts is better during dinner, I do not know for sure. It is hard for me to justify returning for dinner, or at least I may come back for lunch in the future. Nonetheless quite satisfied with the whole experience.

一天 ago

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guest

I think I know what you are saying, had a similar Maguro from hakkoku from yamayuki which did not have a strong punch. Good but not great.

In terms of kuro azabu, not every sushiya serve it with liver sauce. I remember hashiguchi and Ikko(hokkaido) just served it steamed. But the cost performance sounds really quite low.

一天 ago
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2

ChuToroZuke

It is also possible that depending on how the tuna is caught and processed and not all of the blood was drained out of the fish sufficiently, or the fish wasn't allowed to bleed out entirely. I was told that when maguro migrate along the coast of southern Taiwan from Oma and they are caught by local fishermen (a practice frowned upon but it happens), they do not bleed the tuna properly and thus the locals get a more metallic/higher iron taste (ouch) even though they have access to and love the same parts like sunazuri, setoro, etc...so maybe BBQ teriyaki or shabu shabu is better...

And unless techniques are applied to draw more blood or moisture out, the taste will still be somewhat singular or planar. This is why in the past when I've had some simple quick zuke Japanese bluefin tuna that the surface is stickier. It's not just the soy sauce but what the chef does to create this taste/profile/texture and aging will bring that out further.

Entirely possible that some people just want less treated tuna like some locals. Not a profile I agree with, but that preference likely exists. Some people also get too caught up on tuna lineage from the sheet of paper like credentials or class warfare. And there are fans who actually prefer farmed Spanish bluefin chutoro that packs far more umami punch when treated properly, over raw wild bluefin from Oma but get scoffed at by the Michelin diners. In the end taste is very subjective and such variants exist for various reasons.

大约 17 小时 ago

ChuToroZuke

Review:

Shinbashi Shimizu 10/10

I had the pleasure of being invited to Shimizu recently (thank you so much!!!!), and this was literally the opportunity of a lifetime. If you are a hardcore sushi freak, geek, fanatic, addict, you must come here and experience true Edomae style sushi, or else your life and experiences are not complete.

Shimizu san's sushi is definitively old school, but the balance of flavors and textures is incredibly notable. Shimizu san's presence is extremely masterful but subdued in a way that you won't feel like you're being scrutinized too much (although I would highly recommend you brush up on your sushi etiquette before coming here, the more you are aware, the better your experience will be). Watching him work in complete silence (with the cooperation of the other guests of course) was quite an experience in itself. So when people overuse they words "zen" and "temple" when describing sushi or Jiro, they have not come to Shimizu yet maybe.... He keeps a tight eye on everything and even if you know he is not looking at you directly he quickly makes observations and knows that he got you captured in his spider web of addiction when you close your eyes and grip your fist in pure pleasure as if you just exploded from having the best piece of nigiri ever (more so than watching Japanese AV). I cannot say many other places bring out the sushi beast in me... (probably less than a handful!)

His shari is mostly akasu based with the right amount of salt, but what is absolutely incredible is that he is able to draw out the aromatics of the mixture and take that to the next level, and in combination with the neta, brings out a delicate balance that thus far I have not yet experienced elsewhere. If you are a fan of textures, mouthfeel, Shimizu is KING. I have yet to have shari at this level thus far. The Japanese have a term for "kaori" which means fragrance or aroma, but that is a bit scratching on the surface....but Shimizu's shari definitely reigns supreme in "kaori".

Shimizu san is probably one of very few chefs where I can taste almost every bit of work (or at least sense) of what he put in, to make that piece of sushi. The techniques, the knifework, the crafting/molding of the nigiri, the temperature control, and mouthfeel/texture, and to the way it feels and makes me feel. Holy XXXX.

OK neta... pretty much everything is wicked, but some of the highlights and relevations for me include:

madai konbu jime - I've never had madai marinated with kelp to the point where the texture became very firm, but it enhanced the bite of the fish. Very masterful

kurumaebi - he cooks it medium well, the texture/bite is increased but does not sacrifice on the flavor

shellfish - he is legendary for shellfish and his steamed abalone blew away what I have had so far.

sanma - it's the season now for it and I couldn't help but notice the ridiculously beautiful section of fat on the side and remarked. And the way it felt on my fingers was a bit perverted, but it was oh so delicious :-)

anything with tsume - whether he uses the tsume on anago, shako, ika geso, it's all so good and pleasant

kohada - he seems to marinate it longer than others and the texture is thus a bit firmer but oh wow heavenly texture

ni hamaguri - probably one of the most definitive pieces for me. Just dead perfect. Not too soft, and just the right chew/bite

Tamagoyaki - this is the classic thin omelette style similar to Bentenyama or maybe Kizushi. Delightful. Shimizu san suggested nigiri style with rice and you better listen to the master.

So yes, I am a fan, and an addict! :-)

2 天 ago

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Shun

thesushigeek

www.thesushigeek.com

Welcome to the Shimizu fan club!

一天 ago

ChuToroZuke

Review:

Sushi Marufuku (Nishi Ogikubo) 9.25/10

Sushi Marufuku is a bit off the radar in a very good way, and only those in the know will go all the way westward to avoid the Ginza crowd and enjoy nice sushi in a neighborhood that is upscale and good QPR / CP.

Okamisan was wonderful and knowing that I was visiting from abroad, hand wrote the entire menu (just the names of the fish in English and hiragana/kanji) which was a very thoughtful and warming gesture. Chef owner Isayama san has been working in sushi over 30+ years and only became independent about 7 years ago. He employs various techniques and does aging of fish, some work very interestingly more than others. For those who are particular about tuna, the evening I went he used Boston USA tuna and to be fair, that actually tasted better than the tuna I had at Sushi Suzuki (Minmaya, Aomori)...

While I was not seated and served by Isayama san, his apprentice who spent ten years with the master did the work impeccably, and I was also warmed by Isayama san's hospitality as there was an implicit understanding and mutual respect between customer and chef (it may have been him overhearing me requesting certain sake with okami san, which turned out to be a mixture of her choice and my preferences/request)

Some of the aging of fish was done longer than I expected, and for the ones that worked really well (e.g. meichidai, aged 13 days), brought out a wonderful stickiness and improved texture/bite. His shari is a three types of akasu blend with an interesting additonal apple vinegar added to the mix, which ended up being far more balanced than some of the other shari styles out there. Most of the otsumami were excellent, very nuanced and classic washoku style and relaxed kind of dining, and some intertwined with sushi but done in a flow that works far better than some other restaurants that are trying to do this style. Isayama san's pickled wasabi stems (sabi zuke) is ridiculous good and was plated with the grilled madai (shoyu zuke first, then grilled). Sanma was served with liver soy sauce (Sushi Suzuki did not serve it with any liver) and the kuroawabi steamed at Marufuku was better than at Suzuki (strangely no liver sauce there too). One of the absolute best pieces of the night was shimaebi with its miso and shimaebi oboro on top, literally shrimp explosion.

Bottom line, nowhere near as fancy as those highly sought after Ginza restaurants, and not all of the ingredients are high end, but very technical and overall solid and enjoyable. So perhaps this places and style is not for everyone. There are some notable Sushi Sho style influences, but what Isayama san is doing is entirely his own. Pretty easy to book, and as long as you understand what they are about and what they are setting out to do, you may enjoy it. The locals seem to love it, as do I and I think that's all that matters.

2 天 ago

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Just_Ingest

IG: Just_Ingest

Dear all, love reading all these reviews. Was wondering if anyone (Saito-san also!) been to some of these places?

- Mekumi (Kanazawa)
- Karashima (Kyushu)
- Sushidokoro Tsukuta (Kyushu)

2 天 ago

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Leo Saito

chief editor, TokyoTableTrip

Tsukuda (June 2015)
7.5/10
This sushi restaurant was opened in the home town of the head chef, who was allegedly trained by Takeaki Niitsu, legendary sushi chef and the second head chef at the famous Ginza sushi restaurant Kiyota.
For this nigiri-zushi, they take ingredients from the Karatsu area, and use it to make sushi in the Edomae style, so it's called Karatsumae-zushi.
According to the chef, about 80% of their ingredients are locally produced, and the remaining 20% are ingredients that you can't find in Tokyo, selected from areas all over Japan.
Their slightly hard shari, made with akazu vinegar and the perfect amount of salt, is just like traditional Edomae sushi rice.
Despite the shop's location in the rural Karatsu area, they make sushi so good, it puts Ginza sushi restaurants to shame.
The lunch set is priced at ¥4500 (at the time I visited). It's amazing value for your money.
However, the speed at which the head chef makes sushi is even faster than that of Sukiyabashi Jiro owner Jiro Ono, and my meal was over not 10 minutes after I'd entered the store.
I had no time to sit and enjoy the aftertaste, and as I'd traveled for over an hour to get here from Hakata, I was left feeling slightly conflicted.
Today, the head chef's son, the second generation chef, stands behind the counter.
He apparently makes very high-quality sushi despite his young age, and I'd like to try it out one day if I ever get the opportunity.

大约 5 小时 ago

localtaste

Sushi Imamura in Shirokane
N/A 15,000-20,000yen Booked through concierge. Booking starting at 11:00 on the 1st of the month before the month you like to visit.

A few years back I visited one lovely sushi ya, Sushi Ohata which was operated by young husband and wife duo, in Osaka. At one point during my dinner, Sushi Imamura in Tokyo popped up by the chef and confirmed by one diner as his favorite sushi ya in Tokyo.

My meals at Sushi Imamura always start with shiromi sashimi. Chef Imamura can draw nice umami flavor from the white fish, highly likely by using technique called Kombu jime which placed the fish between brown algae to enhance the flavor by letting the fish absorb amino acid from the kelp. I was impressed by the O tsumami (sashimi and cold dish) and cooked food at Imamura. In fact, I liked their grilled fish even more than many ones I had at many well known kaiseki places. Later, I heard that the chef once worked as a chef in Belgium which maybe the reason their cooked seafood is very good. His fish is always perfectly grilled which remind me of the word à point when the French describe how their steak should be cooked, not too much nor less. Grilling fish is tricky as a tad too long will make the fish too hard while a tad undercooked fish would be unpleasant. Also, to cook fish well inside while keeping the fish skin crispy is quite tricky. Their chawan mushi is delicious, sometimes peppery which was very nice, as well as seasonal so I had had matsutake version, hamaguri version, suppon version, etc. Shari at Imamura was seasoned so well with a hint of sourness which tasted just right for me. My favorite items are white fish sashimi, cold dish and grilled fish. However, if I were to be really really picky, I prefer my grilled fish a tad more on the bland side as I don’t drink sake but I assumed the taste might be just right with alcohol. Sushi Imamura is about good standard raw material, nothing flamboyant, but the execution lifted up the whole thing to another level. Sushi Imamura is always filled with mostly local diners in the neighborhood. Many seems to visit regularly. Sushi Imamura is around residential area, not extremely glittering, but I love the ambience with nice fellow diners / regulars here. Nobody came with DSLR. Everybody at the counter always showed up on time.

Everything there is spotless from staff uniform, Mrs Imamura’s elegant kimono always looks crisp, to chefs’ perfect manicure. I always watched when any chef formed his Shari and I would felt awkward if his nail collected some dirt. After I finish each nigiri, they always wiped the plate clean.

Overall, dinner at 8 seats Sushi Imamura is my wonderful experience although it might not be for everyone. I enjoy simple dinner with solid execution. No ultra luxury items nor super upscale neighborhood. Excellent value with warm service.
Sushi Imamura should be a sushi ya that one should visit at least once if you like the idea of simple but great dinner.

3 天 ago

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