A fresh newcomer who first came on the scene in November 2019. This young 28 year old chef comes from the popular restaurant, "Sushi Sho Masa," the foremost of the "Sushi Sho" group restaurants. He has the unique experience of having spent a year learning in Sazenka's kitchen for a year before going independent, Sazenka being a Michelin 2-star restaurant.
The omakase course handled by this young chef is relatively ambitious, containing "grilled oshi-zushi (pressed sushi)" and "mushi-zushi (steamed sushi)," both rare menu items for a Tokyo sushi restaurant. If you ask him what they intended in making this course, the chef responded logically and showed his reliable spirit of inquiry. The nigiri still have room for improvement, but whereas other "Sushi Sho" group restaurants tend to be impersonal, the personality in his dishes leads us to have large hopes for him.
Kitajimatei "lamb grilled encased in a rock salt crust"
At restaurants like Quintessence and NARISAWA, French cuisine that is constantly striving to highlight the subtlety of the ingredients has become the norm, but Kitajimatei stands apart with its characteristically strong seasonings that bring it passionate support from meat lovers.
This is one of their specialties: lamb grilled encased in a rock salt crust.
It is grilled to juicy perfection, every bite releasing the lamb's flavour and meat juices.
This restaurant even has a regular customer who comes over from Taiwan to eat here 50 times a year!
And it's no wonder; last night's dinner course was simply superb as alway
This may not be exactly counter manners but “no-show” is becoming a huge problem as well. Sushi Arai, introduced in this guide, said that because of increased number of no-shows, they have no choice but to limit the number of reservations they take from tourists. It is such an unfortunate situation that some tourists’ bad manners are reflected upon all the other guests losing a chance to visit the restaurant.