Ooh, ok! Thank you for clarifying that. I will add it to my notes. From the times I've seen the technique, I thought it was to tense up a fish, prior to serving it as sashimi. It also seems an excellent technique for cooking shrimp rare. I did not know it was a component of a zuke process.
@guest I was also thinking you probably prefer the one on the right. I think u should go with your gut feeling on the cut you prefer. Personally, I think Maruyama Kippei’s cut with fat is pretty good. But if u scroll down, tanse away would also prefer leaner cut so I don’t suggest going against your preferred cut.
You can just show the lady there the pic you wanted and say ‘one’ for one ticket. (You can save my picture or download from google map. They can speak simple English.
You can also choose Japanese language menu on the ticket machine and use google translate from your cell phone. But I think the best way is just show them the picture and they can help you at the ticket machine.
I downloaded these two pics from google map. The thick one looks very nice too if u like red meat and medium rare.
Next time I visit, I will snap the pic from the Japanese menu in the ticket machine for comparison.
Hi. Thanks for the insight on subtle language nuances.
I am clearly not a master at lines, as I wouldn't arrive late, and get stuck waiting if that was the case, haha.
In the case of Tomato Curry, I would have appreciated a bit more 'caring' human treatment, in an attempt to help a little bit on the part of the lady. I believe she might be the chef's wife. As a customer, you've invested in waiting a long time in line for them, the least she can do is speak to us for a few seconds. Rather than just leaving people in line with no answers. After her brief nod and apology, she wouldn't listen to anything else we asked, quickly walked away, and went back inside. Basically ignoring us. At most, she might gesture her hand, to please wait in line. And it was a Japanese speaker with me, who was trying to talk to her. I've never encountered this level of casually dismissing someone in Tokyo. I waited 2 hours, and was treated like this, before I ran out of time. Apologize, as I realize I am now ranting. Mostly all the waiting line establishments I've gone have been very professional, or at least kind. I value kindness.
If you are thinking of March, you almost certainly won't be able to get reservations anymore at Sonoji.
If you still haven't tried Zezankyo, I think you should visit the legitimate Zezankyo before trying Nakagawa.
It's nice to know that Usuhari glass is not just for show. Really well crafted I think.
If you're looking for it, just for reference. On bilibili, but you can find the episode if you search: 191229 古畑前田のえにし酒 ep11
The sake izakya in Shimbashi is the first half. The Toyobijin is brought out during the 5 minute mark, and Juyondai around 10 minute.
(I'm not sure if that website is doing anything to conflict with Japan tv contracts, but as a person in Japan who already has BS included in their tv package, I think it should be acceptable to rewatch.)
The silver cups, with handles and a thermometer, look like parts that would be inserted into a kandouko. The big pot more or less looks like something that could be used for oden. And is that a portable heater underneath? I do like this method though, I've seen izakayas where they do use a square oden bath for heating up sake. And according to the website above, you can actually custom make an oden + kandouko combination piece, that fits your restaurant counter.
Going back to your comment above, about only ordering cheap sakes warm. I used to think the same thing, but I've been rethinking the whole thing lately. And I've found a few people at restaurants in the west, that have also learned the difference between cheap and high quality hot sake, if done so properly. I do occasionally come across a restaurant that simply microwaves it still.
Really appreciate your kind words. I’m glad to hear that you find it useful. Many TTT readers are experienced diners.
In the west, Whole Foods are in! Nose to tail dining has been picked up since 2004 or so. Recently, beak to claw is the new nose to tail dining. Now u see bird’s claw on the plate in posh French restaurants. For Asian, this is hardly anything new. Pig ear is one of many Asian delicacies.
Sushi Ichijo - 8
Adding to Yeehow's review :)
Had Sushi Ichijo for lunch before the returning fight from Narita Airport. We ordered the 12-piece lunch set. The lunch last a good 50 minutes. From Ichijo, it takes about 1hr to reach Narita.
Shari is sour and umami. It seems that the chef had trained at Shimizu before, but his shari is not a pure recreation of Shimizu's shari. In addition to two vinegar blends, he told us that he had added something special. We enjoyed his shari a lot and ordered some plain shari to taste, without neta. Good sushi pieces included: hamaguri, kohada, chutoro, ika, kampyo.
The chef was very nice, funny, and down to earth. The lunch was 11k including tax and service, very good value. The place seems quiet somehow for a Saturday, maybe because it was rainy. We would love to go back again some time.
Most of the top hotel concierge services in Tokyo can easily book this shop, too. If you are staying at a 5 star hotel and they are telling you they cannot secure a reservation at Takamitsu, I'd recommend moving to a different hotel.
I’ve recently had Chef Tanaka’s cold noodles with sudachi citrus. It’s amazing and refreshing. I ate lots of neungmyeon in seoul and always hope to find excellent cold noodles in Japan.
His beef dashi got depth of flavor without pungent beef smell. Tanaka San is very proud of his beef sourcing. Very nice and friendly chef.
Exactly my thoughts Eric - I make tonkatsu at home, and since I'm coming all the way to Tokyo I want to be able to eat phenomenal tonkatsu, as opposed to a good/decent tonkatsu!
I think you have swayed me to try out Maruyama Kippei - would you say get there for 30 minutes early before a queue forms? I'll put Marugo next if I have any spare meal slots on this trip!
Thank you for your advice!
Unfortunately, it seems that promising young chefs tend not to choose "Kyubey" as a place of training recently.
(For Kyubey, I have heard that a chef called Shigihara-san at the Okura branch is the most skilled by far, although he is not young.)