tyeater 5 个月 ago
I am thinking about going bc it is easy to book and fairly reasonably priced. Does anyone have any reviews of it? Would you recommend it for the 20k range of sushi?
guest 12 天 ago
kk1337 2 个月 ago
Wondering if anyone here has tried it yet, if so please share your impression !
kk1337 2 个月 ago
thetokyogourmet 3 个月 ago
I stopped reading Luxeat a while back as there wasn't enough on Japan but this post is actually quite good.
thetokyogourmet 3 个月 ago
Just_Ingest 6 个月 ago
More sushi reviews - hope people find this interesting once again!
Note(1): I know everyone is trying to get into Namba, Sugita, Arai etc. but how about trying one of these sushiya instead? Most are very easy to book and you will likely have a good time :) One thing I noted was that many of them had unfilled seats, and almost all of them had foreigners (besides myself) dining at the counter. Just to give a flavor, I've indicated the number of occupied seats and foreign visitors at each place.
Note(2): Disclaimer as always that reviews are personal/subjective, in case the food police or cult worshippers of a certain sushiya want to come after me.
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1. Sushidokoro Yamada (2nd visit)
Nigiri: 7/10, CP: 5/10
Seats Occupied: 2/11 (me and my sister)
Sushidokoro Yamada has moved to a new building in Ginza and now has an upgraded, refined interior. Unfortunately, that was probably the only improvement. Compared to my first visit just a few months ago, I thought the sushi here devolved despite the 30-40% price increase. I’m not sure whether it was because my sister and I were the only 2 guests, or whether Yamada-san was trying new things, or whether the taste profile has now become more “Ginza-esque”, but there was not much of the umami/interesting flavor notes that I got on my first visit. The fish looked way too clean and not aged (lol) while the shari had almost no flavor. Pieces like hirame, sumi ika, and kuruma ebi which I thought were incredible on my first visit now tasted like run-of-the-mill Kanesaka-style stuff. It’s a huge shame because Yamada-san’s sushi has a lot of personality (his signature items like shiitake mushroom, “dehydrated kinmedai”, and mashed ebi still tasted very solid and clearly stood out as truly original items), but overall I left disappointed this time around. I much prefer the old Yamada, where the decor was akin to a craftsman’s workshop and the chef was more like a mad scientist than a Ginza chef. I can only pray that he reverts to his old style in the future because this is one of those restaurants that has no skill ceiling - or so I thought!
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2. Ishiyama (2nd visit)
Nigiri: 8.2/10, CP: 8.5/10
Seats Occupied: 9/11 (5 foreigners)
This was my first return visit after 5 years and I don’t remember Ishiyama-san’s sushi being this solid! While it is true that the shari is on the lighter side and the pieces are on the smaller side, I think that Ishiyama-san makes sushi that’s very well-balanced both in terms of proportioning as well as flavoring. I opted for the ~20-sushi course and thought that at least 70% of the pieces were high-impact, oozing with strong and vivid flavors. Ishiyama-san is especially well-rounded too, preparing pretty much all categories of neta pretty well; kohada, chutoro, hamaguri, and the famous tamago were the standouts on my visit. Importantly, the flow of his course was very good and never left me nauseous/overwhelmed (this was an issue I had with some of the other places I visited; read on to find out).
While perhaps Sushi Ishiyama has a reputation for being a “foreigner counter” or “not trending” or whatever, I think it’s really good and my #1 safest recommendation to anyone looking for excellent, reasonably-priced sushi. I haven’t heard of a single person who has straight up disliked this place, and anyone from sushi beginners to hardcore diners would be able to enjoy it. (In fact, my sister thought it was a level above Saito, lol.) A huge plus point is that it’s easy to book, although you may wish to request sitting with Ishiyama-san as there is now a second chef who makes nigiri as well. Most importantly, I thought the sushi here has improved over time, which can’t be said for some places that I made return visits to.
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3. Sushi Akira (1st visit)
Nigiri: 6.25/10, CP: 3/10
Seats Occupied: 8/8 (8 foreigners)
Ever since Sushi Akira moved towards two seatings for dinner, it has been much easier to reserve, so I decided to try it out. As most people already know, Maeiwa-san worked at Sazenka and Sushi Sho Masa before striking out on his own. For starters, the tsumami was pretty decent / acceptable, although nothing really stood out. Notably, I didn’t understand why he grilled the luscious-looking botan ebi, and the only thing I remember about it was that the room became shrouded in smoke after the prep - poor ventilation! The sushi course wasn’t much to write home about, either. The lineup of ingredients was fish-heavy and many of the items served were very fatty/buttery, to the point that many successive items had the same textural consistency, and left me craving for sweetness/acidity/refreshing items which were basically absent from the meal. (In fact, the course started with chutoro, ootoro, and akami, which knocked me out from the get-go, lol)
To be fair, most of the fish was high quality, but good fish alone does not make good sushi. The shari was forgettable (it had some kind of akazu flavor that wasn’t too strong and very quickly degraded to room temperature), the nigiri molding was not the best (the shari often disappeared way too quickly and sometimes didn’t stick well to the neta), and the heat lamps felt like a gimmick (why bother when you can't even control the temperature of shari properly?). Original items like a rice ball wrapped in steamed nodoguro and zuwaigani served atop hot shari were interesting but not too impactful. The ending was very weak: bafun uni was served with soggy seaweed that got stuck in my mouth, anago was among the most mediocre variant I’ve ever had, and tamago was almost a waste of calories. I also didn’t feel good at the end due to all the fatty stuff accumulating on my tongue and in my stomach (lol). On the one hand, Maeiwa-san was very friendly and spoke pretty good English to everyone, but on the other hand, he and his staff looked tired; plus his team was all coughing throughout the night. He is still young, to be sure, but given my experience and the very poor CP, I can't recommend this place to any serious sushi foodie right now.
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4. Shimazu (1st visit)
Nigiri: 7.8/10, CP: 6.5/10
Seats Occupied: 8/8 (4 foreigners)
Shimazu is difficult to reserve; seats are pretty much gone within a few seconds of being released on Omakase. If you manage to grab some, though, you’ll be treated to a good meal spearheaded by boisterous young talent. The thing that stood out to me the most was the upbeat ambiance; the staff and diners were all joking around and having a good time. Shimazu-san speaks decent basic English and will entertain you throughout the night, so service is A+ here. To start off, the ~6 or so tsumami were extremely solid. Kue and botan ebi sashimi were generously sliced and fatty; katsuo in ginger soy sauce was amazing; ankimo narazuke is no longer an original thing but it was nonetheless well done. Deep fried shishamo was paired with rice and rolled into temaki; not bad! The sequence ended with a heartwarming chawanmushi with hamaguri dashi and plenty of kegani inside it. Overall, very good execution of quality ingredients.
Now the sushi: I can definitely see the appeal in the style. The pieces are large and chonky; they break apart beautifully in the mouth so you are eating “wholesome” pieces of nigiri here. The aka-shari was more strongly-vinegared than at many other places although still short of the most aggressive preps. The neta was, for the most part, high-quality and generously sliced, with a good range of textures and flavor dimensions (his nama sanma and kawahagi were particularly amazing). And despite his young age, I believe that Shimazu-san’s nigiri molding skill is as good as, or better than, many veterans’. It was all quite exciting, but why did I feel it was also a bit lacking?
Well, it might be a personal opinion but I am getting a little bored of “textbook” aka-shari places these days; they’re all starting to feel like more of the same. Yes, aka shari pairs very well with a range of ingredients, especially tuna. But then what? These days, I am craving something more; something distinctive; or perhaps just something that’s less mainstream. Here were the nitpicks I had with this meal: 1) The aka-shari didn’t taste particularly unique; 2) the tuna was WAY too oily and buttery; 3) as at Sushi Akira, the non-fish items were forgettable, and the nigiri course really went downhill after the tuna sequence; 4) the meal was very heavy and lacking in balance (although some people surely enjoy the generous portions served), 5) I get the sense that the diners who come here are of a certain “type” and may be more interested in taking pictures / having a good time with the taisho than concentrating on the sushi itself. Objectively the meal was very good, but if I may, I believe it is a bit overrated and also a bit unimaginative. It is undoubtedly easy for anyone to enjoy, but also lacking in the complexity and personality that characterize some of my favorite places. Shimazu-san is still 30 years old, though, and I really hope that he’ll tinker around with some unusual preparations / come up with a few signature items, not just slap a bunch of high-quality fish onto aka-shari. I hope his restaurant doesn’t turn into just another trendy place that’s hard to book.
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5. Sushi Muto (1st visit)
Nigiri: 8.8/10, CP: 7.5/10
Seats Occupied: 5/8 (3 foreigners)
Sushi Muto is following in the footsteps of Sushi Ao, where I had one of the very best meals of my life earlier this year. It should come as no surprise, then, that Muto-san’s new place is the kind of sushiya I’m excited about nowadays. The focus is on a degustation of precisely-prepared ingredients, shiro-shari with a punchy yet addictive flavor profile, and an almost restrained minimalism that removes all the unessential elements of sushi. It’s just sophisticated sushi calibrated to a tee; sushi where justice is done to each and every ingredient; sushi where nothing is mind-blowingly good but the whole meal is greater than the sum of the parts.
As at Sushi Ao, nothing was remotely close to bad here, and most pieces were good or very good. The ~20-piece nigiri course is not cheap but I feel it is worth the money. To share some highlights: kijihata, sumi ika, shima aji, and hirame kobujime - the starting sequence of stuff - were all excellent. Shime saba was beautiful. Maguro from Fujita is used here, and it was absolutely of the “blood flavor” kind rather than the fatty and oily kind (which I already had enough of at this point). It paired so well with the shari, contributing to my appreciation for Muto-san’s refined sense of taste. Several clams were served (young chefs - take note!!); hokkigai and hamaguri were especially good. Aji, shima ebi, and katsuo were deliberately served on the colder side and tasted so luscious and clean. Where other places serve bland kuruma ebi, Muto-san’s - which were still warm and which he peeled and shaped into nigiri one after another throughout a 15-minute+ sequence - had plenty of lovely, concentrated prawn flavor. Anago was the star of the show, so soft and sweet (yet the anago flavor still shone through!) that I kind of yelped while eating it. His tamago I did not understand - it had a texture similar to frozen cheesecake and was topped with crushed kurumi or something - but my sister loved it and it was nice to see an older chef still trying to experiment with new things. Kanpyo had Sushi Ao vibes (I had the best kanpyo of my life there). The entire meal was bound together by a very beautifully-seasoned shari - not as sour as at other Jiro-style places and slightly less salty than at Sushi Ao - that retained good temperature and a consistent vinegar flavor throughout the whole ~150 minutes, which is an achievement by itself. (Young chefs, take double note??) Truly impressive; the kind of sushi course that makes me jump for joy nowadays. I felt like I could eat 10 more pieces at the end and still not be bored.
In my opinion Sushi Muto is not as good as Sushi Ao and there are obvious things that need improving (e.g. Muto-san did everything by himself and the course dragged on longer than I preferred) but for a place that has opened for only 6 months, I believe the future is bright. Muto-san and okami-san are soft-spoken, warm, and genuine, able to speak basic English and offer all guests a very comfortable time; I am a fan of his personality and his approach to sushi. Where komezu-style restaurants are concerned, I actually enjoyed Sushi Muto even more than Hashiguchi and definitely much more than the Jiro-style places I’ve tried (Honten, Harutaka, Mizukami, Tokiwazushi), except Sushi AO. I will return without hesitation.
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6. Sushi Zai (1st visit)
Nigiri: 7.8/10, CP: 5/10
Seats Occupied: 7/8 (5 foreigners)
This is a sushiya that I certainly underestimated going in. Unable to get a reservation at Sushi Yuu, I diverted to sister shop Sushi Zai, run by the charming Okada-san (who looks like he’s mid-30’s but actually 47??). He and his team are used to dealing with foreign visitors and are quite well-versed at English, offering warm service without being pretentious. The course kicked off with ~7 tsumami, and I have to say that even though I’m not a tsumami person, all the courses were daring and frankly excellent, some of the best I've had at a sushiya. A dish of unagi paired with chestnuts in warm broth was sublime; sawara sashimi paired with edible flowers was very good; ankimo paste served with fried nori and wasabi was simple but really hit the nail on the head; awabi liver and risotto was wonderful and somehow not boring; deep fried amadai and matsutake mushrooms was awesome. The dishes may sound way too modern or heavy but the flavoring was actually very well-balanced and did not overload my palate. Ironically, I thought the weakest thing served in the tsumami course was the Sushiyuu-signature kegani/bafun uni with shari and nori; it was too predictable and nothing special. Everything else, though, was very good indeed!
Places that "wow" with the tsumami sometimes regress significantly in terms of nigiri, so I was bracing myself for a subpar sushi course, but it turned out to be well above expectations. The aka-shari was assertive but somehow not tiring to eat, unlike at Shimazu where I was getting bored towards the end. The neta was cut in generous slices, resulting in big and bulky sushi, yet the proportioning was very well-balanced, and there was a clear harmony between neta and shari. In fact, I thought the flavor profile of the sushi here was very beautiful and high-level overall. Although only 8 pieces of nigiri + tamago were served (which I thought was odd, but then again, everyone at the counter received the same course), most of the nigiri was very good, the highlights being kasugo, aji, and chutoro. It’s a shame because I thought the course was therefore overpriced and I thought Okada-san was genuinely skilled - I wanted to eat more of his stuff - but I was sufficiently full at the end and ordered just an extra kanpyo maki, which was very good.
You may call me crazy but I thought the level of sushi here was very similar to that of Shimazu, plus reservations are very easy to get. And despite what you may think of Sushi Yuu-style sushi, I did not find that Sushi Zai reeked of opulence / Instagram fad-chasing nonsense. The modern/original elements in the meal were surprisingly well-calibrated and not obnoxious at all. I think that Sushi Zai’s Tabelog rating of ~3.9 is actually very fair and legitimate, and I would not mind returning at all. (It also made me think that Shimazu should be closer to 4.0 than 4.4 where he currently is)
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7. Sushi Take (3rd visit)
Nigiri: 7.7/10, CP: 8.5/10
Seats Occupied: 1/8 (me although I came early and 1 more guy came when I was leaving)
I think I’ve finally made up my mind about Sushi Take: it is what it is. I feel like Take-san’s sushi has stabilized over time, and has now reached a point where I wouldn’t be surprised if nothing much changes in the years to come. This is NOT a bad thing at all. I feel like the flavor profile of nigiri here has diverged significantly from her training location (Shimizu), with a paradoxically sour-yet-light aka-shari and traditional but clean preparations. I especially like Take-san’s somewhat subdued preparation of hikarimono (the kohada, iwashi, and sanma were all on point during my visit), which does not go heavy on salt and vinegar and instead accentuates the neta’s “pristine fishiness,” if that makes sense. I also like how stuff like awabi and tako are served as nigiri, each coming packed with a strong oceanic aroma. There doesn’t seem to be much innovation going on but the sushi now tastes distinctive and personal, as if Take-san has a very clear idea of the kind of sushi she wants to serve. To me, this is a very successful case of a disciple branching out from their master, infusing their own sensibilities into their own sushi rather than straight up carbon-copying their boss. It is not the "best," whatever the heck that means, but I really enjoy Sushi Take.
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8. Shimizu (4th visit)
Nigiri: 9.25/10, CP: 8/10
Seats Occupied: 7/7 (one or two more foreigners besides our group?)
Return visit after ~4 years and I was stunned at how much has changed. For starters, there are new youngsters helping out (one of them looks like he’s in high school). Next, Shimizu-san’s personality seems to have taken a 180-degree turn as he is now smiling to everyone and speaking in gentle, tranquil tones - he is nowhere as intimidating as he was before, and maybe even speaking 3 words of English?? Finally, and most importantly, the shari is nowhere as strong/sour as it was before, so the most noteworthy element of his sushi is no longer there. Nevertheless, the shari is still on the relatively sour and savory side and paired wonderfully with all his neta. There were less mind-blowing pieces on this visit (hamaguri and kohada, which I used to think were among the best in the entire world, have mellowed out) although still plenty of standouts (sanma, his clams, and his classic anago were amazing). The size of Shimizu-san’s sushi, the marvelous way in which it is packed and breaks apart in your mouth, and the old-school flavor profiles have thankfully still been retained. The same cannot be said about the C/P of the meal: the price, while reasonable, has gone up quite a notch. The entire meal felt much more balanced than before, which is strange to say about a place like this. Yet after some reflection, I think Shimizu is still one of my top picks in Tokyo.
mx 3 个月 ago
az 12 个月 ago
Hello, let me start out by thanking the amazing folks! I am planning a food-focused trip to Japan in Sep'23 and came across this website while attempting to research places. I know that there are an endless number of options and I was hoping to get some advice from the community re. my picks. This will be my 2nd visit to Tokyo. The last time I was there was a long time ago and I was fortunate enough to dine at Sushi Iwa, Sushi Taichi & Daisan Harumi and liked them in that order.
I don't think I enjoy extremely sour (Keita?) or salty shari but I would like to try a few different styles if possible. I would like to concentrate on nigiri more than tsumami but since I would like to plan a few meals, I can mix it up. I'm looking at about 6 meals, maybe 2 in the ¥40k-50k range, 2 in the ¥30k-35k range & 2 in the ¥20k-25k range. Weekend lunches would work!
I was planning to stay at Four Seasons but I read that the concierge at Tokyo Station Hotel might be better. Should I look into switching to that? I do not speak Japanese but I can try to request friends who do to call on my behalf if that helps (the friends do not live in Japan though so they may not have a Japanese phone number in case that's needed). My only priority is deliciousness. Don't really care about prestige or cool pictures or stuff.
Based on my research, I've come up with a few names:
* Sugita: I wasn't planning on using Tableall. Taking that into consideration, should I even think about this or forget it and not even try?
* Hashiguchi: I'm not sure if they allow solo diners to make reservations?
* Kimura: Aged fish sounds interesting. Ichimura san in NYC used to do this and I loved his sushi! Don't know if a reservation is possible here though.
* Hatsunezushi: Do they also age fish?
* Tachigui Sushi Akira
* Harutaka: Jiro Style
* Inomata: Since this is also aged, I guess this could be a backup to Kimura?
* Tokiwazushi: I understand that this is Mizutani style but what is this style? I think this may be an option for a Saturday lunch
Of course a whole bunch of other places came up in my research - Saito (I wish! :), Sushisho Masa, Keita, Namba Hibiya, Ryujiro (heavy on the salt?), Sushi Ao, Hashimoto, Sushi Watanabe, Hakkoku, Suzuki, Ishiyama, Namba Hibiya, Sawada (strangely the reviews I saw were mixed), Amamoto, Arai, etc. to name a few.
I would appreciate any feedback on the above and suggestions to improve my list! Thank you all very much!
guest 6 个月 ago
Just_Ingest 一年多 ago
Fudomae Sushi Iwasawa
不動前 すし 岩澤
Nigiri: 6.25/10 Tsumami: 7.5/10 CP: 6/10
Correct me if I’m wrong, but recently I’ve been getting the impression that Sho-style restaurants (except maybe the honten) have fallen out of favor. A few years ago there were new openings left and right - see the TTT article on “The Sushi Sho Mafia Sweeping Over Tokyo” - but nowadays it’s up-and-coming disciples from famous places that are absorbing all the attention. Also, when it comes to Sho-style restaurants, it seems increasingly difficult to evaluate what makes one different from another. They are all practicing the main elements of Keiji Nakazawa’s style (random flow of tsumami/nigiri; different types of rice for different types of neta etc.), but it may be hard to pinpoint what makes them stand out from each other, resulting in a lack of originality. This is mostly what I felt at Iwasawa.
The sushi-ya is a ~10 minute walk from Gotanda Station. It is located on the street level of a building near the road and is very easy to find. On the day of my meal, the 9-seat counter was occupied by at least 5 foreigners (including us) and a few Japanese men who were able to speak foreign languages. As you may know, Iwasawa-san hails from Sushi Sho Saito and is able to speak English and Chinese well. A tall and steady figure, he provides warm hospitality and introduces all the fish names in English, making this a charming experience for sushi newbies and foreigners. There is certainly a lack of “local ambiance” here as you do not hear tons of Japanese spoken at the counter. I do not mind this - I place foremost emphasis on the food, but unfortunately I was not very impressed :(
In total there were around 10 tsumami, 3 pickled vegetable “courses”, and 10 pieces of nigiri. Most of what was served was very small and bite-sized compared to other places I visited. For instance, the two aji rolls (tsumami) were so tiny that both of them would equal the size of one roll served at, say, Hashimoto! The tsumami could really be described as “tiny snacks” rather than “appetizers” (for comparison, the portions were much smaller than at Takumi Shingo). Overall, the tsumami was pretty good, with highlights being the ika somen and grilled mehikari. Flavor profiles were clean and not heavy at all, although nothing really stood out as being extraordinary.
Nigiri was interspersed throughout the course, and shiro or aka shari was used depending on the neta, as is the case at Sho-style restaurants. The nigiri here was like delicate glasswork, so beautiful and shiny that they almost looked too pretty to eat. While the nigiri was not bad, several issues I had were:
- Both kinds of shari, especially the shiro shari, were extremely mildly seasoned, to the point that I could taste almost no vinegar in the rice.
- The sushi was really quite small. In Singapore, we frequently have people coming into sushi restaurants requesting small rice or (god forbid) no rice at all. Iwasawa-san’s sushi reminded me of some of those Singapore style nigiri. The nigiri still spread apart nicely in the mouth, although I prefer bigger sushi, especially when I’m in Japan.
- Iwasawa-san barely brushed shoyu onto each piece - it was literally maybe one light tap of the brush on each fish. While this allowed the natural flavors of the neta to shine through, the bland shari did not help at all, making for a balance that seemed almost too clean, too pristine.
While there were some very good pieces (kohada, ankimo narazuke, kuromutsu skin), many of them also did not leave a lasting impression. Vocabulary I would use to describe the sushi would include “kirei,” “kawaii,” “chiisai,” “petite,” effeminate even (think Kanesaka/Ichiyanagi style sushi) and while I’m sure some people like this, I have a feeling hardcore sushi eaters would not enjoy it so much. And back to what I mentioned at the start: I felt that while Iwasawa-san was able to produce sushi that came straight out of a textbook - they would get straight A’s in terms of appearance and proportioning - his food also lacked personality. He did introduce a selection of items you could add on - including a dashi-marinated kuruma ebi, kuromutsu skin which would be grilled and made into nigiri, and plum (ume) nigiri - and these were more unique. I only wish they were included in the main course so that the meal would be more interesting. Instead, Iwasawa-san’s selection of nigiri neta was very “safe” (ika, kohada, tuna, etc.) and although I did get the infamous ankimo narazuke, I didn’t get any other Sho-style originals like kinmedai grilled with its skin or the “ohagi” toro taku nigiri. In general, the impact of his nigiri was restrained, muted, and extremely clean tasting. It comes down to preferences, but surely I prefer more old-school and more intense Edomae preparations.
The price came up to ¥25,500 per person including 2-3 add ons; I would not consider this to be great value. I would still rank the food above Sushi Sho Masa although definitely below Takumi Shingo. I do buy some foodies’ criticisms that it is difficult to focus on the nigiri here given there are so many tsumami thrown in between, although I was fully expecting this from the start. Overall, I’d say Iwasawa is a perfectly decent Sho-style restaurant, with a cozy ambiance and good hospitality. It’s just that if you asked me to recall, in a year’s time, some interesting/idiosyncratic properties about this place, I doubt I’ll be able to share that much. . .
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NOTES
1. I don’t drink, which may have contributed to my reduced enjoyment at this place (and Sho-style restaurants in general). I think I'm going to take an extended break from Sho places now . . .
2. Compared to other Sho-style places, Iwasawa-san seems to do a few things differently. First, there is a clearly-defined course that everyone gets - that is to say, although nigiri and tsumami are interspersed, all diners get the same stuff in the same order. This was not the case when I went to Shingo, where every group got a different flow of items, i.e. our 3rd nigiri might be their 10th. It was still immensely interesting to watch the well-coordinated nature of the chefs here. Second, Iwasawa-san served all the sushi with shiro shari before moving onto all the sushi with aka shari. This was not the case when I went to both Shingo and Sho Masa (they switched back and forth between the rice numerous times).
guest 6 个月 ago
Leo Saito 一年多 ago
Nigiri: Hirame(flounder), Shimaaji(striped jack), Sumiika(black squid), Aji(horse mackerel), Buri(yellowtail), Ara(saw-edged perch), Iwashi(sardine), Saba(mackerel), Akami, Chutoro, Otoro, Hokki(Sakhalin surf clam), Ikura, Ebi(shrimp), Uni(sea urchin), Anago(conger eel), Tamago
It was my first visit in half a year.
The neta was large, the shari was a little larger, and the acidity of the red vinegar was a little stronger.
Hmmm, not very tasty this time. I would rate the sushi at A- or even B+ level with this taste. And my impression is that the portion was too large for lunch.
Maybe my tastes have changed …
Recently I don't really like sushi with large pieces of fish …
guest 6 个月 ago
Leo Saito 一年多 ago
After training at "Ishikawa" in Kagurazaka, Mr. Muroi, who also worked as the second chef at "Kimoto" for a long time, opened what is now the trendiest restaurant.
I had heard for a long time about Muroi-san's good sense as a sushi chef, so I visited the restaurant with high expectations, but the food was not very good...
The only thing that tasted good was the rice cooked over a wood fire at the end of the meal.
His overly confident attitude was also a negative point. I felt he should polish his culinary skills more and more before he becomes unduly arrogant without reason.
It seems that reservations are already difficult, but personally, I will not be going back for a while.
guest 6 个月 ago
Waffle 12 个月 ago
Hi everyone! Was doing some last minute research on Kaiseki lunch in Tokyo and thought I'd see if anyone had any thoughts. For context, I am trying to book a Kaiseki lunch in Tokyo on a Wednesday. I am looking for something convenient to more central Tokyo and hoping for a restaurant that offers the dinner menu at lunch. It would be the final meal before leaving Japan and would like to end it on a good note trying the full experience which I generally consider to be dinner. On that note, also aiming for relatively good reviews while being not too hard to book. I think a budget under 40K JPY (hopefully closer to 30K) per person should cover most options I think.
I remembered a great article here: https://tokyotabletrip.com/en/342. I noted a few restaurants on here no longer seem to offer lunch though: Ginza Koguma, Shirokanedai Kobayashi, and Sekihoutei.
I used the article last time to try Tagetsu and liked it. Was planning to revisit but they are renovating their restaurant during the time I'm planning to be there so now I'm trying to find an alternative.
Of the places open for lunch on a Wednesday and otherwise fitting what I'm looking for, Nogizaka Shin looks most promising, though online reservations only seem to open about 2.5 weeks in advance on Tablecheck unless I'm missing something.
Seika Kobayashi looked possible, though it seems like a call would be required to reserve the dinner menu at lunch as I could not find that option through online reservation services.
Another restaurant I saw was Tsu no Kamizaka Koshiba: https://tabelog.com/en/tokyo/A1309/A130903/13200286/ I've never really heard anything about this restaurant before though and while lunch reservations appear possible they don't seem possible online and I see nothing about the menus available.
As a final back up, I heard of a restaurant named Genyadana Hamadaya but I prefer counter-style and this one didn't look like that. The 20% service charge also seemed quite high vs. everything else I've noticed before.
Would love to hear people's thoughts, especially if I'm missing a good place that does dinner at lunch or if a restaurant's lunch menu is close enough to their dinner menu that I shouldn't exclude it. Even if I can't include it in this trip, there's always next time! Thank you!
guest 6 个月 ago
az 11 个月 ago
Hello, I'll be visiting Tokyo for 2 weeks later this year. I'd like to have some Kaiseki while I'm there. Based on what I read, I came up with a few options and would appreciate any help in refining the list. A couple of important points:
1. I'll also be spending about a week each in Kyoto & Osaka so if there are places there that I should go to instead of Tokyo, I can do that.
2. I usually prefer relatively stronger flavors compared to very mild, delicate flavors. I read in a few places that even though Kyoto is known for Kaiseki, a lot of places there tend to have muted flavors.
3. I was thinking maybe 4-5 places total across Tokyo, Osaka & Kyoto but I'm flexible on that. Maybe 1 meal in the ~50k range and the rest lower than that?
Kimoto: This seems very expensive
Goryukubo: This seems very expensive
Ishikawa
Myoujaku
Kohaku
Ensui
Guchokuni
Ginza Fujiyama
Suetomi
Shinohara
Other places that came up in my research include Kakiden, Kadowaki, Ichita, Kasumicho Yamagami, Saryo Miyasaka, etc.
Thank you!
guest 6 个月 ago
Leo Saito 一年多 ago
〇Park Hyatt Niseko
Spacious rooms, plenty of ski lockers and ski rentals.
Wide variety of restaurants.
△Hyatt Regency Tokyo Bay
30-minute walk from the station … a hotel only for visiting Disneyland.
△Hyatt Centric Ginza
For people who just want a room to sleep.
〇Andaz Tokyo
Rooms are large and functional. Pool is comfortable. Good breakfast too.
〇Grand Hyatt Tokyo
Many strange couples, few children.
Selection of restaurants is good.
〇Park Hyatt Tokyo
Building is old but well maintained.
Fitness center, pool, and spa are attractive.
xHyatt Regency Tokyo
Building is old but basically well maintained.
Walls of the room are thin.
Accommodation rates are cheap and good value. However, rumors are that it will be closed soon.
〇Hyatt Regency Yokohama
Rooms are small but new and functional.
Location right next to Yamashita Park is also excellent.
×Hyatt Regency Hakone Resort and Spa
Slightly noisy as many guests have children.
While the spa is a key selling point, the hot springs are not good enough.
Rooms are poor value given the price.
〇Hyatt Centric Kanazawa
Good value. Conveniently located near the station. Breakfast is delicious.
◎Hyatt House Kanazawa
Strong value for money. Similar to the Hyatt Place.
〇Park Hyatt Kyoto
Good clientele. Service is perfect although very expensive.
Japanese breakfast is delicious.
Excellent location for sightseeing along Ninenzaka.
◎Hyatt Regency Kyoto
Price changes a lot depending on the season.
Old but well maintained.
Afternoon tea service is high quality.
◎Hyatt Place Kyoto
Best value for money. Conveniently located near the station.
×Hyatt Regency Osaka
Old but spacious rooms.
Located far from the city center so it’s not convenient.
〇Grand Hyatt Fukuoka
Building is old but well maintained.
Walls are thin and noisy.
No children allowed in the pool.
〇Hyatt Regency Okinawa
Excellent value for money.
There are few guests with children, and it is rare for a luxury hotel in Naha City to offer such a relaxing stay.
×Hyatt Regency Seraga Island Okinawa
Quite noisy as many guests have children.
guest 6 个月 ago
Justeat 一年多 ago
I feel like Kaiseki is an experience that one should try. However, I feel like not everybody will understand what Kaiseki cuisine want to communicate to us. So it would be better to start off from low price range and to upscale places.
So I would love to know best Kasiseki (can belike 3-5) in each price range from your guys
Under 30,000 Yen
30k-40k yen
40k-60k yen
60k yen++
guest 6 个月 ago
Leo Saito 一年多 ago
1. Narikura（成蔵）
https://tabelog.com/tokyo/A1319/A131905/13236380/
2. Kippei（吉平）
https://tabelog.com/tokyo/A1310/A131002/13237293/
3. Chawanbu（車力門ちゃわんぶ）
https://tabelog.com/tokyo/A1309/A130903/13234679/
4. Tonkatsu Keita（とんかつけい太）
https://tabelog.com/tokyo/A1319/A131907/13241723/
5. Katsu Puripo（Katsuプリポー）
https://tabelog.com/tokyo/A1304/A130401/13264309/
6. Tonta（とん太）
https://tabelog.com/tokyo/A1305/A130503/13003984/
7. Hasegawa（はせ川）
https://tabelog.com/tokyo/A1312/A131201/13019126/
8. tonaktsu.jp
https://tabelog.com/tokyo/A1306/A130602/13264557/
9. Tonkasu Iwai（とんかついわい）
https://tabelog.com/tokyo/A1314/A131401/13170377/
10.Tonkatsu Daiki（とんかつ大希）
https://tabelog.com/tokyo/A1315/A131503/13263034/
guest 6 个月 ago
Justeat 一年多 ago
The name has popped up multiple times so I'm interested to opt for their lunch course. Would love to know your guys thought! Thanks
guest 6 个月 ago
Yee How 一年多 ago
Is there any recommended patisserie? Hopefully with little queue/waiting time.
guest 6 个月 ago
Wanderlusting 大约一年 ago
Kawdowaki has all the accolades, 3 michelin star, Tabelog Bronze, 4 of us in a private room, had the crab course. While the crab was nice, we thought it was overpriced at 20k+ yen extra pp. The tempura was average, the shabu hamaguri was good and the truffle rice definitely lives up to the hype. The dessert finale was amazing and I dont usually like dessert. I think overall the meal was delicious but a little overpriced, there was inconsistencies with the different course and I think Tabelog bronze or even silver is an accurate. Not sure about the 3 stars. I would definitely go again and maybe try the Uni caviar somen and sit on the counter. The ease of booking is a major plus.
guest 6 个月 ago
Justeat 一年多 ago
Plan to go to Dal Matto but it close on the day I want to go. So I neeed a recommendation for casual Italian places in Tokyo, preferably with great pasta
guest 6 个月 ago
Yee How 一年多 ago
Has anyone been to ishimaru in saitama? Any background on the style of sushi served?
Compared to matsunosushi in shiinamachi, which is more recommended?
guest 6 个月 ago
kk1337 7 个月 ago
Hi all,
A handful of us have been considering a meet-up in Tokyo.
If you have an established username, some contribution history to this platform, and you're free on October 29th, feel free to drop me a message on Instagram (@KK1337).
We'll sort out the specifics via DM, but we're leaning towards a casual izakaya setting.
Justingest and myself are confirmed attendees. We're looking forward to potentially seeing many more of you there!
JJ 6 个月 ago
Justeat 8 个月 ago
Any recommendation for sake bar in Tokyo (can include food and not include food as well.)
I'm looking at Sanchokuya Taka on Omakase. If anyone have any suggestion, please share
Thanks!
mirugai 8 个月 ago
Just_Ingest 一年多 ago
Sushi Mizukami
鮨 みずかみ
Nigiri: 7.9/10 CP: 5/10
Mizukami-san trained at Jiro Roppongi for 15 years before starting his own restaurant in 2018. The interior is warm, stylish, and mainly illuminated by white colors and tones of light wood. The counter seats merely eight, with Mizukami-san serving four diners and a sous chef serving another four (more on this later; suffice to say we breathed a sigh of relief when we were seated in front of Mizukami-san!). Mizukami-san began conversing in perfect English; “what would you like to drink?” “Please place your mask on the area underneath the counter; do you see it?” Well, surely because Jiro Roppongi entertained a lot of foreign visitors, Mizukami-san must have developed excellent customer service and linguistic skills besides just sushi techniques :)
For our dinner, we ordered the nigiri-only course, consisting of ~20 pieces of sushi. Perfect, I thought - a sushi fest with no appetizers, just the way I like it. The meal commenced with what I like to call the “mostly predictable set of 7 starting nigiri served at Jiro-school restaurants”: white fish, squid, another white fish, akami, chutoro, ootoro, and kohada. What immediately jumped out to me was the shari, which was seasoned with rice vinegar. Although it was assertive, with Mizukami-san commenting it was "more sour than at many other places," it was much less sour than the shari at Jiro Honten. (Also, when comparing to Harutaka, I’d say Harutaka-san’s shari is saltier but Mizukami-san’s is more sour). While the shari mostly overpowered the white fish, it turned out to be fantastic overall with all of the other neta - tart yet refreshing! The tuna was of high quality; the akami was not marinated but had sour and minerally flavors, as did the chutoro and ootoro. The sour/sour combo of tuna and his Jiro-influenced shari seems odd but I found it particularly divine, with wonderful balance. The kohada was decent although nothing to write home about. Overall, a pretty strong start!
Then came a lightly-grilled hokkigai; aji (served with no condiments and minimal sujime); kuruma ebi; ikura; sanma; uni; and saba. For some of the pieces, Mizukami-said, “please be careful with this, it is very delicate,” and I was thinking damn, this guy’s English is GOOD. But the more important thing was that his sushi was also GOOD. The kuruma ebi was the standout of the night - “this was just cooked, it’s still warm,” Mizukami-san said, as he sliced it into half, even for all the gents. The prawn was cooked just the right amount, retaining a soft crunch, and the miso sandwiched underneath the head made for a fantastically savory bite. Meanwhile, the hikarimono were all executed well, although not as perfectly as some of the more old-school places, and the nori he used for his gunkanmaki was immaculately crispy (I still don’t get why so many other places serve soggy nori). All throughout, the rice remained noticeable in the background, sour but never overpowering, maintaining its nice hard texture through the night. I think this rice is much less oppressive than Jiro Honten’s rice, reflecting a more modern, middle-of-the-road approach that should appeal to the younger generation of diners while still adhering to the spirit of Jiro-style flavors.
Hamaguri with tsume sauce signaled the near-conclusion of the course, and it was followed by smoked katsuo, toro taku rolls (I don’t know why he serves this as I thought some hardcore Jiro-school chefs like Mizutani-san would throw you out if you asked for negi toro rolls or something), and anago. The tsume was very well done as it had the distinct aroma of sake built into it, and it made the toppings more complex. I added on an akami, shako, and kanpyo maki; the former two were splendid, but sadly his kanpyo was completely overwhelmed by the shari. The meal finally ended with tamago. I love the sweet Jiro-style yam/shiba-ebi based tamago, and Mizukami-san's was pretty good although inferior to Harutaka's and the Honten's.
On the whole, if I were to nitpick, some of Mizukami-san’s fish was served a bit too cold, and there was nothing that really made me jump out of my seat except the kuruma ebi. On the other hand, every single piece of sushi I had was at least decent or good (there were no bad pieces), with the meal being very well-balanced from start to finish. The variety of ingredients served, including ones that required skill to prepare well, was also compelling. Finally, the size of the sushi was above average - definitely not as large as Jiro Honten or Harutaka. I found it about right and was comfortably full at the end.
Mizukami-san is not super in-your-face friendly but he does make the effort to ask where you’re from and how you heard about his restaurant. Otherwise, he was quite immersed in his work, and did not chat much even with the two other Japanese diners he served. ***At this point I’d like to mention again that there is a sous chef who serves four guests at the counter, and he shapes nigiri for them as well! More intriguing yet, this chef was talking heartily to the four customers, who in turn pretty much ignored Mizukami-san himself. I have no idea who this chef is and what his relationship to Mizukami-san is, but I know some chefs are sticklers about making ALL the nigiri for ALL of the customers at the counter, especially if the sushi restaurant bears their name. And by virtue of the sous chef being so boisterous, it did not really feel like Mizukami-san was in command. Hmm, this was a strange dynamic I haven’t seen at any other place. ***The much more important implication of this, of course, is that if you’re planning to visit here, you may wish to request Mizukami-san (although I don’t know if it’s possible). It is, after all, “Sushi Mizukami,” not “Sushi Mizukami where Mizukami-san only makes nigiri for half the counter" . . .
The bill came up to ¥29,500 per person. This was hardly ideal, and I non-jokingly joke that Jiro-style restaurants always find ways to overcharge people, although to be fair 1) I felt that Mizukami-san’s neta quality was pretty good and 2) The sushi was better than what I had at some other places at the same price level. I had an enjoyable time here, and I give high marks for the shari. For sure I’d recommend a visit!
guest 一年多 ago
mirugai 大约一年 ago
Hi all,
I've gotten curious about Jizouzushi or Sushi Imamura. Any recent experiences with them? I'd be attempting to book by calling myself, as a foreigner, with just enough Japanese to get by---worth a shot or no chance? In general I'm always happy to hear of any relatively welcoming under-the-radar shops that are fun, delicious, and not trendy at all. :)
Yee How 11 个月 ago
Just_Ingest 大约一年 ago
Hi TTT members,
I've got 1 extra seat at Sushi Ao on March 31st, lunch, at 12:30PM.
If you're in Tokyo at that time, might anyone with a registered TTT username + history of posting on TTT like to join me?
Thanks a bunch!
(Link: https://omakase.in/en/r/ut138135)
Shi 大约一年 ago
Just_Ingest 一年多 ago
Kiyota (not Hanare)
きよ田
Sashimi: 8/10, Nigiri: 6.5/10, CP: 4/10
Alongside Jiro and Sawada, Kiyota is one of Ginza’s legendary sushi temples. Its decorated ~60 year history began with the first-generation chef Shigezo Fujimoto, who was said to be one of the most skilled chefs of his time. (He was also the master of the chef Kikuo Shimizu who authored the informative book “Edomae Sushi”, available in English.) The second generation chef, Niizu Takeaki, was also reportedly very skilled and particular about tuna; the third generation chef, Masashi Kimura, has been described on TTT by Saito-san as one of the leading sushi chefs in Japan, and he helms the notoriously expensive Kiyota Hanare. The fourth generation chef is Norihiko Yoshizawa, and it is he who stands behind the counter at the main shop today.
The space inside the restaurant is evidently luxurious. Like Namba Hibiya, the floors are carpeted and evoke a posh feel. The perfectly smooth hinoki counter is suave and maybe a bit too bright, thanks to a row of seven penetrating lightbulbs that dangle right above. A shelf towards the left of the counter holds numerous cups and glasses, some of which have the characters “きよ田” ingrained onto them, so I imagine they are custom-made. Behind the counter, a long and well-lit shoji screen, plus sinks with golden faucets, also add to the sense of opulence. The entire space is completely isolated from the outside world; I felt like I was in a secret underground bunker.
Kiyota used to be one of the most expensive sushi restaurants in Japan, but today this is no longer the case. I went for dinner and ordered a “nigiri-centered course” that was quoted at ¥~38,500. Granted, there is a ~¥55k menu, but then again top sushi-ya like Hatsune, Tenzushi, and maybe even Sugita are charging close to or more than that amount. While Kiyota used to be introduction-only and a favorite gathering spot of socialites, individuals with boundless corporate expense accounts, and perhaps sketchy characters (these categories are not mutually exclusive btw), today it seems to have fallen out of favor, with people gravitating towards trendier and more modern restaurants. As such, it’s very easy to get seats at here; there are plenty of empty slots on Omakase.
My meal actually started off on a high note, with several courses of sashimi. Tai and hirame kobujime were very good, with strong depth of flavor for white fish. Ikura was lightly marinated in soy sauce (every other place I went to served it raw as it’s in season) and was soft, custardy, and well-balanced. Awabi sashimi was soft and oceanic. A sashimi “trio” of shimofuri, akami, and kohada was then presented all at once. To go on a bit of a tangent here: “Harakami” is the belly part of the tuna near the head; it is further divided into categories like “harakami-ichiban” which is closest to the head, followed by harakami-niban and harakami-sanban which are further away from the head. Apparently the cut closest to the head (harakami-ichiban) is the most prized, and fetches ridiculous prices to the tune of ¥50,000-100,000+ per kg. Well, I’m sure you know Kiyota is known for sourcing some of the highest-quality tuna in the nation, and makes extensive use of “harakami-ichiban." The price of the meal reflects this.
The tuna here lived up to my expectations: the toro was the smoothest and most buttery that I have ever tasted, melting in the mouth and leaving plenty of fatty notes on the tongue. The akami was less compelling (I prefer versions that have more blood and iron flavor) but was still pretty good. Kohada sashimi was pure and well balanced. The final appetizer dish was a grilled slab of ootoro, charred to near perfection and dissolving in the mouth like butter once again. Overall, I thought the sashimi was a simple yet formidable degustation of the ingredient quality, and I was very pleased.
Unfortunately, nigiri is where the course started going downhill for me. There were three main reasons as to why. First, the shari was very purist, lacking salinity and virtually any acidity. While the neutrality of the shari made it synergize with all sorts of toppings, I can’t say I enjoyed the seasoning; it reminded me of the shari at Kanesaka / Saito-style sushiyas like Tsubomi that I considered a bit too plain.
Second, I found some of the pieces to be unbalanced in completion. Yoshizawa-san uses hontegaeshi to form nigiri, which is a cool technique that I see less and less in the modern day. I’m not sure if it’s because of that, but the resulting sushi takes on a long, submarine/torpedo-like shape where the fish wraps all around the rice, and the rice is more rectangular than circular. (This is similar to the shape of sushi at Sawada. The polar opposite of this would be the shape of sushi at, say, Tomidokoro, where the rice is more oval and bulbous.) Anyway, I don’t like the way this “long” nigiri breaks apart in the mouth, and also there were some pieces where the shari disappeared within like 0.5 seconds of chewing. If I were to guess, I don’t think Yoshizawa-san has had enough experience forming nigiri, as the proportioning was very inconsistent. It didn’t help that the size of the sushi here was probably the smallest that I’ve had at any sushi restaurant in Japan (petite-size sushi is not to my personal taste) :(
Third, besides the tuna, I thought the neta here was mostly pedestrian. Four ingredients from the sashimi course were repeated in the nigiri sequence as well, and I must say they worked better as sashimi (not a good sign, lol). Throughout the course, we were also served several small maki including uni maki, kobashira maki, and akami/toro maki; none of these stood out. The silver fish was very basic, and the other neta used were very conservatively prepped, again reminding me of Saito-style sushiya where the fish is minimally aged. I was incredibly excited to try the anago with kinome leaf, which is the piece of sushi that reportedly made Yuji Matsuo of “Sushidokoro Tsukuta” want to become a sushi chef (and he actually ended up training at Kiyota!!). Yet it was a letdown, with a fascinating crispy texture but flat flavor reminiscent of grilled codfish. Maybe the best items served during my dinner were tuna, kappa maki, and kanpyo maki, which was disappointing to say the least.
Don’t get me wrong, I perfectly enjoy ultra-simple and purist sushi e.g. at Hashiguchi and Chikamatsu, but I felt that while Kiyota tried to emulate a similar philosophy, the execution was just not great.
The service was polite and efficient, although there were some mix-ups during the meal. The main sous chef, who sliced some of the sashimi, erroneously seasoned some of the akami sashimi with soy sauce, which Yoshizawa-san pointed out (but strangely, he also did not replace those pieces). The sous chef also cut the kohada in some incorrect manner, which Yoshizawa-san also noticed; the result was a few pieces of kohada were wastefully thrown into the trash bin. And a few times Yoshizawa-san asked for some stuff from the kitchen but was met with no response, so he had to yell a few times or go in there himself to sort things out. The overall coordination between the team was not the best (if you want a real and proper show, go to Sakai in Fukuoka or a Sho-style restaurant). Thankfully, everyone was nice and there was some English spoken. I had expected the ambiance to be uptight, but it was actually quite pleasant.
Overall, I’m sorry if I’m offending millionaires, actors and actresses, tuna savants, corporate executives, the Japanese underworld, and lord knows who else; but I can’t seriously recommend Kiyota to any real sushi foodie. I found the sushi here to be more cosmetic and glitzy than anything, and I do not believe it would satisfy a diehard foodie, especially if you enjoy more traditional preparations and value items like kohada, kanpyo, hamaguri, anago, and tamago. I feel like while it might have been a very popular place in the 80's or 90's, Kiyota has had its day in the sun. For the same price, and for those looking for top-class tuna / premium ingredients, I’d recommend Inomata over Kiyota in a heartbeat.
Endnote: During my sushi trip I went to a number of konbini, purchasing and devouring a few pieces of salted tori karaage each time. I have to say all the chicken was really good. As I left Kiyota and walked into the Ginza night, I thought to myself, surely tori karaage is more filling and satisfying than what I just ate. . . ~_~
>.<
thetokyogourmet 一年多 ago
Justeat 一年多 ago
I have a chance to visit Sushi Arai main counter so I would like to share my personal review to all the member of the community
First of all, I could not remember exactly of what’s served due to the fact that Arai-san does not allow picture to be taken anymore but allow me to share some of my favorite dishes
Tsunami
Chawanmushi - very nice to start a meal. Great texture.
Boiled Octopus - very flavorful and the juice inside is exploding while you chew it.
Kujiri (whale tail) - also very flavorful. Come with special Ponzu. No smell at all. Love it
Ankimo and narasuke : Sho-style a bit sweet but very smooth
Disappoint dish
Seiko-kani : source is too salty. The crab is not sweet at all
Sushi
Let’s start from the shari. His shari is very balanced. It’s not a strong flavour like it used too but still impactful. The poor point is that the rice is designed to match best with his tuna while it make less impact with other neta (even though of course not bad at all)
Of course, his tuna is the best. No doubt at all. So at that night, we’ve been served with 4 pieces of tuna ( 1 akami, 2 chutoro, 1 otoro) All of them is super great especially the second piece of chutoro and otoro
Another memorable pieces would be
Sumi-ika - nice crisp sumi ika
Kohada - refresh taste and again it such a showcase what’s he inherit from his time at Sho
Hamaguri - come at very big size and super sweet. The tsume is very nice
Anago - it feel so fluffy
Overall, great meal and I could not complain but the price is fallen in high side (50k each). Would I go back again? Maybe in the next two years.
Justeat 一年多 ago
Justeat 一年多 ago
What do you think ablut both places?
Deciding between Setsugekka and Yoroniku Ebisu premium course. If anyone has any other suggestion, please let me know
JJ 一年多 ago
Just_Ingest 一年多 ago
Shinbashi Tsuruhachi
新橋鶴八
Food: 7.5/10 CP: 7/10
I have wanted to visit this sushi-ya ever since I read Shuto Saito’s TTT article featuring it. Thanks to the help of my friend, I was finally able to go!
The restaurant is located on the 2F of an unglamorous building in Shinbashi. You have to navigate through alleys of massage parlors before you finally reach the entrance. To be frank, in terms of location this was my least favorite sushi place. Thankfully, once you pass through the noren you can forget about the exterior for a while (although there is no restroom inside the sushi-ya, so if you need to do your business, you need to go back into the mall and pass those massage parlors again, RIP)
The taisho is Igarashi-san, and his background has been covered in the TTT article I mentioned. After a quick welcome, we sat down at the compact counter and started off with three courses of sashimi: karei, shako, and mirugai. The 3 slices of karei were humongous (foreshadowing the size of the nigiri); the shako was very good; the mirugai was a bit whatever. Clean flavors shone throughout.
Then we had 14 pieces of large nigiri. My thoughts on the main features of the nigiri:
1) When I say they were large, I mean they were really large. The toppings were ginormously thick-cut, and the shari was seriously sizable. I found the size of the overall nigiri to be a mixed bag: some of the pieces were difficult to put in the mouth and chew (e.g. katsuo, anago were overwhelmingly large), but the slightly smaller/more balanced ones were comfortably wholesome.
2) For its reputation as an “old-school” place and naturally inviting comparisons to the “Shimizu/old school aka shari” style restaurants, the shari was weaker than I expected it to be. It was a combo of somewhat sour and salty but not overwhelming in any way (it was nowhere as strong as the shari at, say, Shimizu). It worked well with most of the neta, and it was not punishing on the palate, so I felt I could eat many pieces without getting fatigued. My only gripe was that it got stickier throughout the night, and it was not as warm as I would have liked, so the texture and temperature were less than perfect.
3) Most notable to me was that the nigiri was NOT brushed with nikiri shoyu. I’ve never encountered this at another high-end sushi place before! Instead, you have to dip the pieces in soy sauce yourself, and the shoyu provided was NOT nikiri shoyu (i.e. not sweetened with sake/mirin). Or you can go really old-school and eat the sushi with no shoyu at all. Certainly Igarashi-san did excellent work with less than top-of-the-line ingredients, so the "unseasoned" nigiri was good, but at the same time I feel that not using nikiri-shoyu prevented the sushi from reaching great heights. (I did not like the shoyu he gave, which reminded me of a generic supermarket product. Oops)
We ended with the infamous Tsuruhachi tuna futomaki and half a kanpyo maki. Usually I can eat a decent amount of kanpyo but I was too full here - be prepared to consume a serious amount of rice at Tsuruhachi, lol. Highlights of the meal were a monstrously fatty iwashi; hamaguri with enticing tsume sauce; and the maguro futomaki (some people may look at this and call it one-dimensional but I thought it was really delicious). However, if I’m being honest there were also a number of particularly average pieces, including akagai, ikura, and uni. And as I mentioned, it didn’t help that I did not enjoy the soy sauce here.
When it came to preparations, from slicing the toppings to shaping the sushi, Igarashi-san was a one-man show. He would also pop into his kitchen from time-to-time to do on-the-spot grilling of several neta. His movements were brisk and dexterous, and he operated quickly and efficiently without being flustered, maintaining a good tempo throughout the meal. He is obviously a very skilled sushi master and it was a pleasure to watch him work.
On the flipside, precisely because he’s a one man show, apparently he sometimes works so much that he ends up spending the night at his shop. I wonder why some sushi masters do not hire apprentices. Besides the obviously brutal nature of the work, could it be that many young trainees prefer to flock to more “sexy” places like Saito, Sugita, Namba, which are more than well-staffed? I also grimly wonder that, if that were the case, would truly old-school sushi restaurants like Tsuruhachi disappear eventually? Would they be replaced by a modernist sushi ecosystem where okonomi is unheard of; where ¥35,000+ meals are the norm; where chefs fight to the death for the most expensive ingredients; where classic items that require technical skill (e.g. hamaguri) fall out of favor; where reservation books are perennially filled by champagne-chugging socialites? Some of these things are happening already, and I shudder at the thought.
The bill came to ~¥18,000 per person. This was slightly less than what I paid at Sushi Take earlier in the day for a similarly generous quantity of food, so it was a good-value meal. My impression of Shinbashi Tsuruhachi is that if I lived near the area and could speak Japanese, I could see myself coming here with relative frequency to order 8-10 nigiri per meal. But as it turns out, I don’t live in Japan, the entry barrier for non-Japanese speakers is high, and the sushi did not blow my mind, so my sushi journey continues!
Shi 一年多 ago
Leo Saito 一年多 ago
Ranjatai, the famous yakitori restaurant that regrettably closed in 2020, has reopened at the same location as before as Toriaroma! This is definitely a place I want to go!
https://tabelog.com/tokyo/A1310/A131003/13000425/
Kengo Yamada 一年多 ago
Not only is the soba delicious, but the tempura is on the level of a specialty restaurant. Highly recommended.
https://tabelog.com/tokyo/A1310/A131002/13208650/dtlphotolst/smp2/
Henry 一年多 ago
Hello Saito San and everyone, I would like to ask if there any good Late Night Dining recommendation in Tokyo? I'm planning to visit Tokyo in Jan for watching live shows and there will be 2-3 night I have to dine after 21:00.
Henry 一年多 ago
I found that my previous post cannot be reached anymore. Hello Saito San and everyone, would there any recommendation for late night dining in Tokyo? I heard NISHIAZABU K+ is quite good and open till mid-night. Any other recommendation?
LTHeracles 一年多 ago
I'm going to Tokyo with my parents that don't eat beef and pork. Can you recommend any restaurant for them to try? I basically want to eat ramen, tempura, unagi and yakitori. If we go to a tonkatsu and yakiniku restaurant, will they be able to eat anything like fish or chicken? We are currently planning to stay in Ginza. Thanks
jc99001 一年多 ago
Hi all - just curious to know about any can't miss sweets. I'll be going in the winter and my accommodations are in Ningyocho. I enjoy all kinds of sweets - both western and eastern. Basically looking to try anything new and interesting/experimental. Primarily based in CA/SF, so have had pretty good exposure to the typical trendy Japanese desserts [fluffy pancakes, soufflé cheesecakes, mochidonuts, daifukus]
1. Looking for any parfait recommendations
2. Any pastry spots worth trying? [Curious about Ringo's apple tarts or anything similar!]
3. How is Patisseriee Mayo? Curious about other dessert tastings in Tokyo!
4. If possible, I'd love to do some kind of sweets/pastries crawl so happy to know if there are any battleground neighborhoods that have an awesome sweets presence.
Thank you!
Justeat 一年多 ago
I’m considering between Sanjuku Toraji and Shimiru Tokujuen. If anyone have any recommendation, please kindly suggest. Thank you
Shi 一年多 ago
Considering trying to visit Narisawa on the recommendation of a friend and was wondering if any of the TTT community had any thoughts or experiences to share
goochmonger 大约一年 ago
I have two options confirmed open for dinner one night in May. Ebisu Endo via Omakase amd Sushi Mizukami via Pocket Concierge (nigiri only for Mizukami). I am open to either style. Both would be new to me. Which would you suggest I book?
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