Sushidokoro Yamada doesn't appear to want foreign customers, claiming to be full many many weeks in advance so as to avoid accepting the booking. Wanted to point this out, since this web site's intended audience is foreigners. Maybe others will have more luck securing a booking, but this was my experience.
We also were rejected to book a table in 2008 by fax with the exception that foreigners were not likely to understand the food and culture. We had some Japanese friends to call and explain that we were very well informed about the culture and it would be an honor to visit. We were then allowed and had a fantastic experience with Hachiro Mizutani first watching our reactions and then loosening up to us and ending with free drinks and photo with us.
:)
Lisbet / Denmark
@guest Unfortunately there is no “tuna forecast” and no one can predict what tuna, or any wild animal, will taste like in the future. It’s nature, after all.
The true roots of sushi even unknown to the Japanese.
Visit a sushi place after reading this article and the sushi on your hand is guaranteed to have an even greater depth of flavor. Yeah, a must read for sushi fans.
Hashimoto has been running an 11K (now 13K) nigiri-only lunch. It didn't much change my mind but I updated my review at https://thetokyogourmet.blogspot.com/2020/08/sushi-hashimoto.html Limited opportunity to get a taste of Hashimoto.
Yes, those stores just carry several bottles of Kamoshibito Kuheiji for the brewery year 2016-2018 and one of the owners told me they got it because it tasted better after being aged for a couple of years. Canadian importers do not normally get fresh new sake.
Just published my review of Hatsunezushi at https://thetokyogourmet.blogspot.com/2021/02/hatsunezushi.html. In short, while there might have been a drop in value over the years there hasn't been a drop in quality. I asked Nakaji-san what happened with Michelin and he said he didn't know.
Love this article! The shari is definitely a very important part of experience. For those of us playing at making sushi at home with access to both akasu and komesu does anyone have any starting points for a shari recipe they'd be willing to share?
13
