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.
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.)
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.
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.
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.
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.
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.
I’ve recently had Chef Tanaka’s cold noodles with sudachi citrus. It’s amazing and refreshing. I ate lots of neungmyeon in seoul and always hope to find excellent cold noodles in Japan.
His beef dashi got depth of flavor without pungent beef smell. Tanaka San is very proud of his beef sourcing. Very nice and friendly chef.
Exactly my thoughts Eric - I make tonkatsu at home, and since I'm coming all the way to Tokyo I want to be able to eat phenomenal tonkatsu, as opposed to a good/decent tonkatsu!
I think you have swayed me to try out Maruyama Kippei - would you say get there for 30 minutes early before a queue forms? I'll put Marugo next if I have any spare meal slots on this trip!
Thank you for your advice!
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.
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.