Just finished a long trip and managed to try a few on this list:
Suetomi: typically I prefer washoku outside of Tokyo since the flavours are too bold and strong for me. Very much enjoyed Suetomi though some might find the seasoning too light. Very expensive but good quality ingredients3
Seirin: a restaurant very focused on ingredients and went during Fugu season with almost all dishes making use of some part of it. While the ingredients is good, I don't find the execution on the dishes to be as high as I would expect. Only temptation is to go back and try their natural eel season but not high on priority list
Kyodai Sushi: see below in another comment
Sezanne: for those who know Daniel's food, think of it as an elevated version of Belon with use of Japanese ingredients
Oryori Fujii: never realised that it is located right next to Masuizumi. Flavor profile is very light also and went during early Hotaru ika season and the grilled ones were excellent. Uses mostly Toyama ingredients and very good execution
Yes, Tomoei is one of my favorite eel restaurant. It’s soft and melt in your mouth, in contrary to Kaisei style. If u like Kanto style, this is the place to visit. U should try their grilled eel liver as well.
Regarding well-common toppings at edomae sushi restaurants, I've tried putting together some basic details.
By all means, give it a look before visiting a sushi restaurant!
Oh and by the way, the son of the gentleman that you wrote about was in charge - there is probably a generational transition. I cannot compare between them but as I wrote above, I am coming back. Hopefully several times.
I’m happy to hear that u enjoyed Ichimatsu. Leo likes Kasahara in Tokyo too, originally moved from Sannomiya.
Kuchibashi Modern in Kyoto is quite nice. Their staff is very friendly and booking isn’t too difficult.
+81 75-352-0633
Thanks Shi. To @guest, there will be several cult and very highly sought after brands that will be harder to locate in shops (to almost virtually impossible particularly for the higher end bottles), simply because demand is too high and allocations go to either restaurants or sold via lottery. There could be some exceptions where certain bottles of a producer's portfolio that maybe you can find at random, but it depends on availability and the retail shop's allocation, thus luck and timing in the end. There are other means of getting these bottles also, but it will be aftermarket and you will be paying above retail pricing from unknown sources. There are also unfortunately people who somehow manage to buy cases of these cult brands and bottles, post them on social media, and resell them (including shipping some overseas with no temperature control) to their fellows, and I would strongly advise people to be careful when purchasing through these channels as there is possibility of counterfeiting or improper storage, thus affecting overall quality even if you end up with a legitimate bottle. For the producers that are not as famous or as sought after, but more easily available, their offerings can be amazing too, so please give them a chance as well.
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