Yes, Obama-san trained at Kyubey and then was involved with opening "Sushi Tokai". (The name "Tokami" is said to have been created using the first initial of the wives of the chefs at "Singapore Aoki", "Yamayuki", and "Obama".). It seems he has a very good pipeline with the largest tuna merchant in Japan "Yamayuki".
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.)
thanks for sharing. I was told his regular menu in winter is 38,000 yen. actually got a resy at one point but the time didn't work out. Didn't realize they are 3* now, and that means the reservation will be even harder.
Thanks Saito san for the reply. I have currently booked Chisou Nakamura due to a higher average tabelog review score, have you heard of it?
Yes, really excited to try the sushi and izakaya in Fukuoka. Managed to score a seating at kikuzushi, and according to the concierge, there are still openings at sushi karashima and osamu. Thank you for the helpful suggestions in the article.
As a foreigner who speaks little to no Japanese, who had recently dine in Karashima, Kiku and Sakai, I would much preferred the later 2 for the overall experience. Seguchi-san and Sakai-san try their best to make sure you are not out of place, sometimes even getting extra attention to make sure you like every pieces.
The quality is definitely there in Karashima, and I have no doubt he will be a great sushi chef, but I second to every unfortunate event the gentlemen above has mentioned.
I had such a great time at Okonomiyaki Fukutake. Out of all Japanese food, the idea of having okonomiyaki never got on my priority list. I always regard okonomiyaki as typical food for young people. Fukutake is a reminiscence of local neighborhood restaurant, attended by an
I overestimated my dining experience as I always got away with not speaking Japanese in any kaiseki, kappo or sushi ya who don’t speak English at all. It seems that I wouldn’t be able to make it here without any help of my good Japanese friend who took me there.
It is a soft texture which the chef just excels in turning chopped cabbage and seafood into something magical. The ambience there is very nostalgic. A must for okonomiyaki lover who an get an accompany by a local.
Normally Kappo restaurants wouldn't accept walk-in guests.
It is necessary to book in advance through your hotel, concierge service offered by your credit card company, or paid online reservation service.
@ChuToroZuke I will ask for Taka next time. I have been more fascinated by water and tea. I thought water got so much uniqueness with its Ph level, effervescence, and TDS. I also love tea with my meal. I would choose gyokuro over expensive wine any day. In general, pairing red wine and seafood is an odd combination.