Q&A -Tokyo Restaurants and Dining Guide
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1444
guest
Saito-san, have you been to nasquillo? And what are your thoughts of it?
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Leo Saito
chief editor, TokyoTableTripIt's one of those restaurants I've been wanting to go to, but haven't had the chance!
guest
Saito-san, can I ask what are the seasonal fishes for sushi for every month of the year?
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guest
Is it common to change the sugar / salt / vinegar in the Shari at high end sushi restaurants throughout the year, the sushi I ate just a few months ago was more sweet, different vinegar maybe?
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Leo Saito
chief editor, TokyoTableTripYoung chefs in particular are constantly adjusting the taste of shari in search of the optimum.
guest
@guest
Just ate at Jiro honten today, was there in
July and it tasted very different
ChuToroZuke
I don't speak for chefs in Japan but I wouldn't be surprised if new chefs experimented to test and eventually find their path with shari seasoning change that fits their style better (I remember Sushi Arai did this in 2016 when Arai san was more inspired by Shimizu and his shari at the time was extremely sour and salt driven but lacking the aromatics), while more experienced and really good chefs adjust shari seasoning based on the seasonality, flavor profile, and fat content of the fish to better match and balance.
guest
Hi Saito san, could you recommend some casual yakitori restaurants for lunch, preferably around ginza please? Thank u
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guest
Has anyone been to the new Kurosaki location? How does it compare to when it was in Shibuya?
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Leo Saito
chief editor, TokyoTableTripHeard that the atmosphere has become much more gorgeous, but I haven't heard that the taste has gotten better or worse.
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