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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ChuToroZuke

Sushi Fukumoto (Shimokitazawa) Rating 9.0/10
Date of visit 1/31/2019

Sushi Fukumoto has one Michelin star and was surprisingly easy to book on a weeknight. I went on OpenTable.com and went to the Japanese page, and booked for 8 pm at around 4 pm. You probably don't want to wait too long to the last minute though.

Fukumoto san is a friendly chef with very limited English, but his staff do speak and understand English.

His fish selections are considerably smaller than other placess, but whatever he offers is generally of very high quality with a good spread of seafood from different parts of Japan.

The omakase which includes about 10 pieces of sushi and otsumami is about 16,000 yen which is very good value compared to the higher end places elsewhere.

One thing about the otsumami is that he will place them in front of you almost in succession with very little breaks in between. I don't think this was meant to make you feel pressured but give you the choice of where to start or perhaps if you want to take a full photo spread. The feeling of this is rather weird though.

Sushi Fukumoto carries four different kinds of sake, but none that really fit my preference. I went with the lowest priced option which was clean and dry with medium acidity (Tamanohikari Junmai Ginjo, Kyoto prefecture)

Sashimi: chutoro, hirame, aoyagi
A small portion of shirako that looked a bit medium rare but sooooo good
A small portion of Hokkaido aka uni on top of tsuki imo thin slices (looks like yamaimo but was more crunch and less sticky)
Ni tako (or could be tako sakura ni) - magnificent
Soramame - Japanese fave beans (hot), rididiculously sweet and not as starchy even though they looked plump
Yaki Nodoguro - good

His ginger slices are so perfectly pitched in their marination, devoid of any fibers, and almost ate like a hawthorn berry in sweet/sour with the tenderness of a semi ripe Comice pear. This was one of the best ginger preps I've ever had

Nigiri:

Sumi ika - very good texture. The rice is a bit lighter seasoned to my liking but has enough flavor. The ika's thickness was just right

Hirame - very firm piece with nice texture, Shimizu would have a rendition that is a bit more chewy but in a great way

Bluefin (Oma) - Not bad but not great, just personal preference. The chutoro was more enjoyable

Kohada - Meaty but a well balanced marinade. The salt brings out some natural sweetness

Ma aji - very good

Akagai - not bad, Shimizu's is still better with his marinade/simmering technique

Kurumaebi and head - tasty, though a bit warmer would be nice, but that might be the style

Anago (1 piece with salt, 1 piece with sauce). Sauce always wins the game, no exception here

Tekka (handroll) - a not very interesting way to close the meal.

I was placed in a corner, a bit further away from the Japanese local regulars even though there may have been an empty seat or two in between, but i was perfectly fine in the corner. Unfortunately one couple I observed near me, decided to let their nigiri sit for upwards of 8 minutes while they chatted, and the lady dripped the sushi rice side down into the soy sauce....I felt bad for the chef.

Wanted to ask to try kanpyo if he had any or tamagoyaki, but by then I was more tired and a bit full. The miso shiru had a piece of sea bream in it (or it could have been hirame)

Not earth shattering sushi, but very good value and still has a neighborhood feel, yet is semi upscale.

3 个月 ago

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sharikiri

Has anyone been to Sushi Take?

5 个月 ago

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Yes. Worth a visit if you like Shimizu style sushi. Very good hikarimono and gai. Shari not as good as Shimizu. Easy to book and reasonably priced, and chef Takeuchi-san is friendly.

5 个月 ago

Just_Ingest

IG: Sushisibz

And to wrap up, my last visit to Inomata:

INOMATA
Nigiri: 8-8.5/10
CP: 7-8/10 (¥27,000)

Inomata appears to have been extensively discussed on this site, so I probably won't say too much. I'll instead list a couple of points which sum up my overarching thoughts:

1. The tuna was indeed very good, perhaps the best I've had in all Japan sushiya. A minor gripe, however, is that we were only served zuke versions of chutoro and ootoro. The zuke marinade is on the sweet side and has a discernible (if somewhat repetitive taste). Personally I would have liked to try out some non-marinated tuna but they weren't included in the course.

2. Ironically, I found his white fish to be even better than the tuna. The three white fish I got were kue, hira-suzuki, and madai. Each was mind-blowing for a white fish, and this is coming from a diner who doesn't particularly appreciate the delicate purity of netas like hirame (or madai, usually). Inomata-san that he aged the white fish for some period of time (10+ days), changing their texture from firm to kind of sticky yet meaty. Each of the white fish had an incredibly deep umami which reminded me of kobujime preparations (but Inomata-san said he didn't do any kobujime). The final product is a 180-degree turn when you compare it to the aging process at Kimura. I would say that Inomata ages not solely to soften texture, but also add flavor; Kimura ages mainly to soften texture (if he also ages to add flavor...well, I couldn't find much)

3. Each and every neta felt like it was of the highest quality. There were some multidimensional, "meta breaking" netas like the overflowing ikura (which had a buttery consistency rather than typical shoyu-marinated flavor) and warm zuwaigani with roe (which was dry, on the salty side, and wholly enjoyable to devour. I say "devour" because that's what you do at this place: you take BIG bites of BIG pieces). Bafun uni, anago, katsuo were all outstanding and generously-sized. Interestingly, all these pieces were so packed with flavor that I could barely taste the shari at times. Nigiri construction and coherence was flawless.

4. This is where I would like to illustrate a paradox. Taken on its own, I would score each nigiri at least 8.5/10. In fact, I'd even give many of the items 9 or 9.5. But I found that the meal, on the whole, was a bit too much for me. It's as if I wasn't given a break; I was continuously overwhelmed by herculean flavors. When someone said that this place was "too powerful", I doubted that comment, thinking to myself, isn't that what sushi should aspire to? After visiting here, I think I understand what he is trying to say. In other words, due to the ultra-meaty and thick-cut neta, each of which contained so much flavor, I suffered from some palate fatigue. The paradox, then, is that the meal - while 100% excellent - might be slightly worse than its individual parts. (Needless to say, I was completely stuffed at the end)

5. The ¥27,000 price sounds really steep but given that the ingredients were absolutely sublime I would think it's understandable. Inomata-san and his wife were charming, lovely hosts. Their hospitality was second-to-none (I felt the same level of hospitality only at Tenzushi). It was raining when we wanted to leave and Inomata-san inquired if we needed a taxi. No, we said, it's alright - we'll walk. As we left the sushi-ya, three umbrellas were prepared for us and Inomata-san insisted that we take them despite our reluctance. That was really heartwarming.

6. Would I revisit? Yes - but for a special occasion. If you want to go all out and experience some of the most formidable neta ever (at least in my opinion), I recommend Inomata without hesitation. But if you want to experience slightly more balanced meals I would recommend somewhere like Ichijo or Daisan Harumi more (see below).

Note: By the way, for those who are interested, my numerical scores of the places I've visited are in this link: http://www.sushisibz.com/sushi-matrix/ It's an evolving list so the numbers are sure to adjust over time, but for the sake of balance I want to be honest as well and say that while the meals I've had on this trip were stellar, I've definitely had some not-so-hot meals in the past. Thanks for reading!

5 个月 ago

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@Just_Ingest Great write-up as always. I second your opinion that inomata's tuna focuses too much on marination that it gets too repetitive and loses sort of the clean umami taste and the unique distinctness between a chutoro, otoro and akami and his shiromi definitely is on a very high level.

I personally feel that inomata's ikura is not bad but definitely not mind-blowing. Do give namba hibiya a try, im sure you will be very impressed with his truffle-infused ikura.

I am suprised that you experienced palate fatigue during the meal as i was still able to down a bowl of ramen after my meal at inomata. Dinner at hakkoku really caused palate fatigue and i was literally counting down to when i can escape from his nigiri barrage.

5 个月 ago
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ChuToroZuke

Thanks for this updated review! For me Inomata was one of the best meals last year, and I did not mind the nigiri festival. Again this is all pure personal preference and I do enjoy the punch from the tuna he uses, as I find less aged and less treated wild bluefin to be significantly less enjoyable. My most recent trip, I had issues with Minmaya and Oma bluefin that was not zuke, and not aged sufficiently...almost had this more metallic taste to it and lacking umami despite the nikiri and shari (which did not bring things for me into the right balance), and I suppose add to the fact that tuna wasn't in season. I believe the owners do realize their location is far out of the way for visitors and super appreciate the recognition and fame they have been getting on social media (especially when the heavy hitters have gone and one of their friends lives around that area, can walk to Inomata and goes almost bi weekly). I too was offered an umbrella on my way out, as it was raining heavily on the way up, plus had their help and a regular to look up the last train from Kawaguchi station back to Shinjuku at night, the hospitality is super impressionable.

5 个月 ago
Tinyfin

Just_Ingest

IG: Sushisibz

@Guest: I agree that the ikura is not mind-blowing. I would say it's "meta breaking" because I haven't had anything like it before, but that is not to say I thoroughly enjoyed it. (I did think it was extremely creative) Regarding palate fatigue, indeed, I was overwhelmed - the akami/chutoro/ootoro handroll at the end just did me in! In fact, I didn't suffer from the same issue at Hakkoku as you seem to have; it just goes to show how we're all different, eh? Love the term "nigiri barrage" though - that's the best way to describe both Inomata/Hakkoku!

@ChuToroZuke Thanks for sharing. I suppose I just found it odd because I'd seen some pictures on Instagram wherein Inomata served both zuke and non-zuke versions of various toro cuts. I also read that you can't order extra pieces here, implying that those non-zuke versions were included in the course. That's a shame - I would have really liked to see what Inomata could pull with natural non-zuke tuna.

5 个月 ago
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ChuToroZuke

I guess I got super lucky then November last year. Inomata was only open for dinner at the time (now he does lunch and dinner), and I suppose the increased demand for fish and reservations (as well as continued interest driven by the Instagram sushi influencers) naturally drove up the price (I think it was 20,000 ish yen when I first went). I was able to ask for kanpyo, another oyster nigiri, another cut roll, and another piece of bluefin otoro zuke because it was just that good. I suppose it's better for someone to go by themselves to actually see and ask if add on's is allowed, rather than rely on one person's data point (which could have been circumstantial at the time and not the norm. I am willing to bet one of the top Instagram influencers, if he were to go, he would be able to add on to his heart's content.

I passed up on Hakkoku to try other things. 30+ pieces of nigiri would have been fine a couple decades ago when I could eat like a horse. That's probably like eating the equivalent of a ramen Jiro jumbo size kaisendon with aka shari seasoned rice in one sitting, lol.

5 个月 ago
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I went in september and i had 4 pieces of maguro(with 1 piece of non-zuke maguro). I think it just boils down to luck. Probably can DM his instagram account(managed by his wife) to request for add-on and see what they say.

5 个月 ago
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Ahmingahshing

@Just_Ingest Great post! I went to Inomata last week and their Ikura had a fantastic egg yolk texture with rich salmon flavour, their マカジキ aged since October and 15 days aged クエ was bomb as well! The only place that broke my palate was Tenzushi in Tobata, and I’m one of those guys that had Hakkoku and Takumi Shingl on the same night

5 个月 ago

Just_Ingest

IG: Sushisibz

Continuing on with the last 2 sushi-yas I tried,

SUSHI ICHIJOU
Nigiri: 9/10
CP: 6.5-7/10 (¥19,500)

I decided to visit Ichijo after hearing great feedback from Sushi Geek, Saito-san, and a kind guest who posted in the Q&A thread. I was super interested in Ichijou-san's rustic, old-school style which purportedly bears resemblances to the Shimizu/Taichi style and which places significant emphasis on shellfish and silver-skinned fish. To summarize, my expectations were very high and they were exceeded!

Getting a booking at Ichijou doesn't seem to be too difficult. I got a lunch booking about a week in advance; two days before, two extra dining companions wanted to come with me and there were still open seats. Dinner bookings seem more difficult (try at least a few weeks in advance). The great news is, for lunch, you can order one of three options:
- Okimari set, which comes with 7 nigiri and a roll (I believe), for ~¥6,000
- The full dinner omakase set, which comes with ~5-6 otsumamis and ~15 nigiri, for ¥20,000++
- Nigiri-only option, and you can specify the number of pieces you want. I went with this option and asked for 15 pieces+tamago.

To get to the point, the nigiri was absolutely to my liking. Compared to Shimizu, I would say that the pieces are slightly smaller, and I actually preferred the aka-shari here: it was a little less sour and overall weaker but still had outstanding impact. Almost every fish was at least very good, and the hikarimono/gai game is VERY strong here. To name a few highlights:
-Impeccable sawara with just the right amount of smokiness/straw flavor (unlike the version which I found overdone at Hashimoto), finished with only salt. Best sawara I've had to date
-Simmered hamaguri with minimal amount of tsume sauce which was basically a sweet bomb in the mouth. My favorite hamaguri of all time is at Shimizu; I thought that very little came close to it...until I came to Ichijou
- Akagai. It seemed like Ichijo-san worked some sorcery on this because it was crunchy but soft, and super sweet. Best akagai I've had to date (you'll notice that I had a lot of "bests" here...)
- Kurumaebi, also the best I've ever had (you get the idea, but it's true). Gigantic kurumaebi usually suffers from being slightly bland, but Ichijo's version was oh-so-pleasantly-sweet and such a gorgeous mouthful.
I can go on and on, especially about the "kai" (I also got superb mirugai, hokkigai, and kobashira) but I'd probably sound like a broken record so I'll stop.
With respect to the nigiri, the two complaints I'd make are:
1) The tuna was very average, which was totally fine by me because I didn't come to Ichijou expecting great tuna. I expected great "everything else", particularly simmered item preparations, and my wish was fulfilled and then some more.
2) Some of the netas were served very cold, so on some instances I thought the balance was a bit odd (but it was still very much serviceable, unlike the straight-out-of-the-freezer-and-pressed-into-nigiri stuff I got at Sawada)

At ¥19,500 my 15-piece course plus tamago was certainly pricey. But I felt that the sushi here was so high-level and delectable that I didn't mind too much. The ambiance was relaxing and Ichijo-san was serious but friendly (he seemed more focused on preparing sushi than talking to anyone, Japanese customers included). I also noticed that he constantly closed his eyes when shaping nigiri which, perhaps coincidentally, is reminiscent of Sugita-san's motions (FYI, Ichijo-san's shop is currently where Sugita-san's Miyakozushi used to be). As a final note, I didn't see any apprentices helping Ichijo-san out and he looked like a one-man show, which was nothing short of impressive.

After having tried around 15 sushiyas, I can safely say that I prefer the more robust/flavor-packed/old-school style than some of the Ginza greats or maguro-focused sushiyas. Sushi Ichijo is in this category and I'd 100% like to revisit in the future. It's a no-nonsense sushi-ya that focuses on bringing out intense flavors in neta, then pairing them with powerful akashari: a perfect fit for me.

5 个月 ago

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Just_Ingest

IG: Sushisibz

HARUTAKA
Otsumami: 5/10
Nigiri: 8/10
CP: 3/10 (¥43,500 - Tableall)

Although Harutaka has bounced back and forth on the Michelin guide in the past few years, it recently won back its second star, and its score has been consistently high on Tabelog. Apparently Harutaka-san accommodates up to 3 seatings per night with 12 guests per seating, so contrary to what you may have read, bookings are not too challenging (I got mine a week in advance for a 9pm seating).

The otsumami consists of pretty generous servings of seafood. Sashimi (on my visit, I got tako, kue with ponzu, hirame) are served in threes (that is to say, 3 takos, then 3 hirame, for example) or fours. After the sashimi come an equally generous sequence of grilled fishes like sawara, kamasu, and managatsuo.
My issue with all of these courses is that the quality of produce did not seem to be very high, or otherwise the processing did very little to bring out their flavors. I may get some pushback on this but most of the items served were pretty bland and had barely any flavor. The grilled dishes were particularly unimpressive and one-dimensional. From a texture perspective the items hit the nail on the head: the chewiness of the tako, for example, was just right. But from a flavor perspective I desperately searched for substance and found little if any at all.
Overall, I'd give the otsumami course a 5/10. I am usually a big fan of otsumami at sushiya; most I've visited would score at least 8/10 but Harutaka's one was very poor in my opinion. Even when I compare it to the esoteric and straight-up-super-weird otsumami course at Jukusei Kimura (not my cup of tea) I would still pick the latter.

Thankfully, the nigiri was a different story, with pieces that were generally very good. While the tuna was nothing to write home about, some of the more "Edomae" items like kohada, saba, hamaguri, were prepared in a superb, textbook manner. I also have to highlight that the tamago here is currently my favorite tamago of all time - it had a distinctive, moist, castella-like texture and insane sweetness that was different to much of what I've tasted before, and had tons of personality. Even for someone who isn't crazy about tamago, and even though I was absolutely stuffed at the end, I had to order some extra tamago. In line with the pretty ludicrous pricing of this sushi-yawhich I'll discuss shortly, two extra tamago cost ¥10,000.
(Just kidding, they were really nice and gave them to me for free...but still, given the pricing of this sushiya, that may actually sound believable :P)

Regarding the shari, many bloggers (at least those who blog in English) have commented that it is a salty onslaught that drastically overwhelms the fish. I did not find this to be the case at all; in fact, I enjoyed the shari a lot. My personal assessment is that Harutaka-san's shari is saltier than Jiro-san's, but less vinegary, creating a similarly powerful and yet slightly different effect. The shari was a little sticky but it wasn't a huge factor for me. Nigiri completion was superb with very good coherence between fish and rice at all times.
(Sidenote: While we're drawing the inevitable comparison between Jiro and Harutaka: would say that at Jiro, 50% of the nigiri flavor comes from the shari and the other 50% comes from the neta. At Harutaka, I'd say it's about 40% shari and 60% neta. The shari is definitely still strong and packs a punch, but I didn't find it oppressive or too salty.)

The atmosphere is lively, with all the guests chatting away merrily. The sous chefs speak pretty good English and attempt to educate you with a Japanese-English book that lists descriptions and names of fish. Harutaka-san himself seems very serious and dignified, but is actually quite nice and tries to interact with you a little bit. Although I didn't feel 100% at ease - I gather that regulars have a great time here - I didn't feel uncomfortable either.

Finally, the elephant in the room: what about the pricing? I understand that there are two courses at Harutaka: a nigiri-only course that starts at ¥25,000 and the otsumami+nigiri course that starts at ¥35,000. Tableall will only allow you to book the latter. After tax, and with booking fees, you can expect to say about ¥40,000++, making this one of my most expensive sushi meals of all time.
My personal preference is that, were I to come here again, I would never order the full course. The nigiri course would be sufficiently filling and the nigiri are the stars of the show anyway, so that would be the way to go. I've also read some comments about potential price discrimination here, but I can't verify that (and, to be honest, nor am I interested in doing so, because I had a great time here). All I know is that Harutaka-san served me and the guests sitting next to me the exact same products since he cut out virtually the same slabs of neta for us, and that I was treated with the utmost respect.

I'm off to try two more sushiyas, Ichijo and Inomata - I'll hopefully report on those soon!

5 个月 ago

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sharikiri

I've heard that Harutaka changed the seasoning of rice about a year ago, so I'll wager that those comments from english-speaking bloggers predate this change.

5 个月 ago
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40k is a pretty steep price to pay for any sushiya.

5 个月 ago
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Well its up to each individual i guess. If their pockets are deep enough, go ahead. Personally i will just stick to those less than 30000 yen sushiyas.

5 个月 ago

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