Tokyo Table Trip

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    Leo Saito 3 天 ago
    Mr. ChuToroZuke, whom even I respect as an expert on Japanese sake, was kind enough to tell me the Japanese sake brands that he recommends to readers.
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    Leo Saito 6 天 ago
    If you're looking for quality, Saito-san is a master of the craft, so I feel like Sushi Sho Saito wins.
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    Leo Saito 6 天 ago
    It is best that you first contact the concierge of the hotel that you plan to stay at.
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    guest 6 天 ago
    I (mostly) agree with the two of you and fully understand why some restaurants elect to go this route. Trying to get some conversation going on this web site outside of boring recommendation requests. :-P Some will definitely see this as outright xenophobia, and I'm sure that in certain cases, that is part of it. Ultimately, I guess the onus is on us foreigners to get off our asses and learn Japanese.
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    guest 24 天 ago
    The details if anyone is interested: Duet of Ice and Fire Introducing “Father of Aged Sushi” Koji Kimura and Tempura Artisan Shuji Niitome (April 12 – 14) The Ritz-Carlton, Hong Kong welcomes one of Tokyo’s celebrated sushi masters Koji Kimura and tempura artisan Shuji Niitome to perform a special duet. The duo will offer a rare opportunity for Hong Kong gourmands to savor their authentic Japanese delicacies. From April 12-14, Ozone will host an exclusive pop-up with both chefs, serving both aged sushi omakase and tempura omakase for lunch and dinner. On April 13, the duo will join hands and present a four-hand dinner for one night only. cid:image001.jpg@01D4E578.29A39690 Sushi Omakase Lunch by Chef Koji Kimura Tempura Omakase Lunch by Chef Shuji Niitome Date: April 12-13, 2019 Time: 12nn – 2:00pm (Sushi Omakase Lunch Fully Committed) Price: HK$2,688 per set for sushi omakase lunch HK$2,288 per set for tempura omakase lunch * With one complimentary glass of Veuve Clicquot Vintage 2008 champagne Sushi Omakase Dinner by Chef Koji Kimura Tempura Dinner Dinner by Chef Shuji Niitome Date: Friday, April 12, 2019 Time: 6pm-8pm (1st seating) 8:30pm-10:30pm (2nd seating) Date: Sunday, April 14, 2019 Time: 7pm-9pm (Fully Committed) Price: HK$3,288 per set for sushi omakase dinner HK$2,888 per set for tempura omakase dinner * With one complimentary glass of Veuve Clicquot Vintage 2008 champagne Four-Hand dinner by Chef Koji Kimura and Chef Shuji Niitome Date: Saturday, April 13, 2019 Time: 6pm-8pm (1st seating) (Fully Committed) 8:30pm-10:30pm (2nd seating) (Fully Committed) Price: HK$3,888 per set for a four-hand dinner * With one complimentary glass of Veuve Clicquot Vintage 2008 champagne *All prices subject to 10% service charge. *Please kindly note that no reservation and holding at the moment.
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    Leo Saito 30 天 ago
    There was some information about them looking for property to to aim to reopen in January, but there have been no further updates at present.
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    guest 大约一个月 ago
    Leo, what are your top 3 musts restaurants NOW in Tokyo and Osaka? Thank you!
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    Leo Saito 大约 2 个月 ago
    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.)
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    localtaste 大约 2 个月 ago
    Yakitori Torila has just changed their booking policy. No more booking via 3rd party. Diner has to book his or her own reservation no longer than one month in advance.
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    guest 7 个月 ago
    @guest https://s.tabelog.com/cn/tokyo/A1301/A130101/13225073/#sel-bkmk/13225073/amp 鮨 いしやま
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    guest 大约 2 个月 ago
    Thank you for posting this article. Our family loves sushi but our son and I are finicky eaters (we only eat about half a dozen types of fish).  We are searching for recommendations for high quality restaurants that have a la carte menus.  I would very much appreciate any recommendations.  We will be staying at the Hyatt Regency. Thank you so much.
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    guest 2 个月 ago
    Thank you for pointing that out! I also heard something similar yesterday about Tagetsu. I think I will still try it but know to expect something not as traditional. What places would you consider more traditional? I have reserved Ishikawa for dinner and was considering Toyoda Ginza for lunch. And thank you for sharing about Yakumo Saryo as well! I will have to try and drop in. Sounds like a nice relaxing place to have a meal!
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    ChuToroZuke 2 个月 ago
    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.
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    guest 3 个月 ago
    @guest餐厅食材涨价,自然价格上涨,这和诚信有何关系。本来去日本吃饭,价格每天就是浮动的,你不加钱难道让人家网站替你补钱吗?
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    localtaste 3 个月 ago
    @guest dear Angelina, thank u for your kind words. Uemura started accepting new booking request two months on the 1st before the target dining month. Sometimes, I got in two weeks in advance. I’m not sure if it’s going to be so after they got Tabelog silver. I recommend booking as soon as your trip is fixed. The sooner the better.
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    Just_Ingest 3 个月 ago
    @Guest I visited Mekumi on 30 Dec. Regarding sushi restaurants, I have not been to the superstars like Sugita or Amamoto but my current two favorites would be Shimizu and Ichijo. Shimizu is just fascinating to me, especially after visiting a few times. Although the sushi looks deceptively simple, it feels like so much effort has been put into the conception and execution of each piece. Extraordinarily consistent meal from start to end with many standout pieces. Shimizu-san's anago is one of the few nigiri that forces me to smile while eating. I also like the nigiri at Ichijo a lot and there are many standout pieces as well, although the overall balance does not reach Shimizu-level heights :-)