@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.
Some informative content a bit different from usual. This time we have summarized an article about "Wagyu" which is popular on a global basis now. If you eat Wagyu after reading this article, delicious Wagyu beef should become even tastier.
Thanks so much for the report back Shi, and for your support of sake and the industry! I recently used the same Riedel Junmai glasses again after not using them for a while, and was surprised at the results. It seems to work particularly well with the newer seasonal releases of fall/autumn sake (more so if they are Jumai), so give it a try with those.
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.
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.
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.
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.
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