Tokyo Table Trip

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    Leo Saito about 10 hours ago
    I did hear that they were looking for a place to relocate, but I don't believe they've decided on when or where they'll be relocating yet.
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    localtaste about 20 hours ago
    @guest I was also thinking you probably prefer the one on the right. I think u should go with your gut feeling on the cut you prefer. Personally, I think Maruyama Kippei’s cut with fat is pretty good. But if u scroll down, tanse away would also prefer leaner cut so I don’t suggest going against your preferred cut. You can just show the lady there the pic you wanted and say ‘one’ for one ticket. (You can save my picture or download from google map. They can speak simple English. You can also choose Japanese language menu on the ticket machine and use google translate from your cell phone. But I think the best way is just show them the picture and they can help you at the ticket machine. I downloaded these two pics from google map. The thick one looks very nice too if u like red meat and medium rare. Next time I visit, I will snap the pic from the Japanese menu in the ticket machine for comparison.
  • Blackglasses1
    Menchikatsu 2 days ago
    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.
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    ChuToroZuke 5 days ago
    I don't know how I missed this article, but thanks so much for it, and also for the shoutout/mention of my review for Sushi Fukumoto. What happened was that for my last Japan trip, I booked it rather last minute... I made whatever reservations I could and then figured I would leave room for what I can score when I arrived. Fukumoto reservation was literally made 4 hours before the meal! I doubt I'll get that lucky or close ever again. At 12,000 yen for nigiri omakase or 16,000 I think for otsumami then slightly fewer number of nigiri, is indeed an absolute bargain, given the variety and quality of the neta (even though there are no brand name vendors for some of the fish, but very respectable). I actually liked otsumami more than sushi, but that's entirely preference. Glad to see Bentenyama Miyakosushi mentioned here, despite some negative feedback from one or two readers. Yes the rice is softer, but they are legendary and iconic to old school Edomae sushi. I must try Sushi Take, and Sushi Taichi for sure when I return (Taichi has been using Iio Jozo vinegar, and I've been told by those who are huge fans, who visited within the past year that the shari has improved drastically for the better).
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    Leo Saito 6 days ago
    Yes, professional staff prepare for you at almost all sukiyaki restaurants, so you don't have to worry about it.
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    Leo Saito 6 days ago
    If you are thinking of March, you almost certainly won't be able to get reservations anymore at Sonoji. If you still haven't tried Zezankyo, I think you should visit the legitimate Zezankyo before trying Nakagawa.
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    localtaste 6 days ago
    @guest sorry, I missed your question earlier. But here’s the info about Maeda. https://www.tokyotabletrip.com/en/419
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    guest 7 days ago
    i have flown JAL first class north america route for over dozen time or more, dating back to the days where the washoku option used to be created by Ryugin instead of Kohaku/Ishikawa combo, and the western option created by Edition Koji instead of Sugalabo. I had dined on all the restaurant meal both on the ground and up in the air. JAL first class meal is still my top 3 of all the first class meal among the airlines i have tried ( singapore, air france, ana, emirates, swiss,cathay pacific, asiana, qatar, lufthansa, garuda, ...etc) but there is still a considerable gap from what you get when you dined at the restaurant in the ground, mainly because food are served a la minute especially the hot meal
  • Blackglasses1
    Menchikatsu 23 days ago
    It's nice to know that Usuhari glass is not just for show. Really well crafted I think. If you're looking for it, just for reference. On bilibili, but you can find the episode if you search: 191229 古畑前田のえにし酒 ep11 The sake izakya in Shimbashi is the first half. The Toyobijin is brought out during the 5 minute mark, and Juyondai around 10 minute. (I'm not sure if that website is doing anything to conflict with Japan tv contracts, but as a person in Japan who already has BS included in their tv package, I think it should be acceptable to rewatch.)
  • Blackglasses1
    Menchikatsu 28 days ago
    @Shi The silver cups, with handles and a thermometer, look like parts that would be inserted into a kandouko. The big pot more or less looks like something that could be used for oden. And is that a portable heater underneath? I do like this method though, I've seen izakayas where they do use a square oden bath for heating up sake. And according to the website above, you can actually custom make an oden + kandouko combination piece, that fits your restaurant counter. Going back to your comment above, about only ordering cheap sakes warm. I used to think the same thing, but I've been rethinking the whole thing lately. And I've found a few people at restaurants in the west, that have also learned the difference between cheap and high quality hot sake, if done so properly. I do occasionally come across a restaurant that simply microwaves it still.
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    localtaste 29 days ago
    I haven’t been to the new Narikura and haven’t planned so. Narikura is frying at lower temperature. The diff is the texture / color of poncho coat. Narikura got lighter color. I would describe as more feminine. When you fry at higher temp, you will get golden brown and crunchier coating which I would describe as more macho. If u like frying at lower temp, I would recommend Narikura. Fans of low temp frying will definitely curse if they go to Yao and waste one day based on my recommendation. Manger got truffle salt which is so aromatic. Also, the tonkatsu sauce is the best and wins other shops by landslides. For pork, it depends on the brand of pork u choose at each shop. As for rice, almost not much differences unlike Rice at kaiseki places. The best person to have the answer if u should visit is yourself. Each person has different criteria and assign different values to each criteria. I would give different recommendation based on each diner if I know more eg what u r looking for, your like and dislike, your experience with tonkatsu, how much u could spend on waiting, etc. I should have mentioned truffle salt at manger. If u like truffle, it’s another reason u would like this shop. For me, I like porcini, Matsutake, maitake, morels, etc more than truffles, with the exception of tartufo bianco from alba. Hope this helps.
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    localtaste about 1 month ago
    Really appreciate your kind words. I’m glad to hear that you find it useful. Many TTT readers are experienced diners. In the west, Whole Foods are in! Nose to tail dining has been picked up since 2004 or so. Recently, beak to claw is the new nose to tail dining. Now u see bird’s claw on the plate in posh French restaurants. For Asian, this is hardly anything new. Pig ear is one of many Asian delicacies.
  • Blackglasses1
    Menchikatsu about 1 month ago
    @Shi Actually... I was wondering if this was actually the true reason! I decided to look it up online, and a few sites actually cite this as the historic reason unagi is not cut from the front in Kanto. As we all know, sticking chopsticks vertically in a bowl of rice is also a taboo, that changes the way you're allowed to eat. So this certainly makes some sense.
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    Viv about 2 months ago
    Sushi Ichijo - 8 Adding to Yeehow's review :) Had Sushi Ichijo for lunch before the returning fight from Narita Airport. We ordered the 12-piece lunch set. The lunch last a good 50 minutes. From Ichijo, it takes about 1hr to reach Narita. Shari is sour and umami. It seems that the chef had trained at Shimizu before, but his shari is not a pure recreation of Shimizu's shari. In addition to two vinegar blends, he told us that he had added something special. We enjoyed his shari a lot and ordered some plain shari to taste, without neta. Good sushi pieces included: hamaguri, kohada, chutoro, ika, kampyo. The chef was very nice, funny, and down to earth. The lunch was 11k including tax and service, very good value. The place seems quiet somehow for a Saturday, maybe because it was rainy. We would love to go back again some time.
  • Blackglasses1
    Menchikatsu about 2 months ago
    @localtaste In my younger years eating unagi... the rice, after the sauce from the unajyu had soaked into it, was the part I most looked forward to. Still is, in some ways, hard not to think of that as the main event. Although now, I look more to the quality of the actual eel. In your evaluating section, #10 is one of the five major criteria of the Michelin inspector, and I think the one most chefs don't even know about or understand. #6 is a surprising red flag for them, if it comes to the table cold. The second part of your #4 seems to go hand in hand with #10: none of the present elements distracting from each other. Actually, many of these are subsections of their 5 main criteria: attempt at mastery of cooking, ingredient sourcing, balance in equilibrium/harmony, consistency over time. The only one you've left off is creativity/personal touch. I can see your depth of experience in this list.
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    guest about 2 months ago
    Most of the top hotel concierge services in Tokyo can easily book this shop, too. If you are staying at a 5 star hotel and they are telling you they cannot secure a reservation at Takamitsu, I'd recommend moving to a different hotel.
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    Shi about 2 months ago
    Thanks so much for the response, as always appreciate the insight