Tokyo Table Trip

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  • Blackglasses1
    Menchikatsu about 5 hours ago
    A question for you @localtaste. I will be traveling to Shizuoka in the near future. I was wondering, if it would be worth going further west to Hamamatsu. And if so, is there a particularly noteworthy unagi restaurant to visit there, and sample the freshly caught eels from nearby rivers? It is the source of the very best unagi in the country? It sounded to me like a pilgrimage site for unagi fans. I don't need to be doing a fancy meal at Shun on this trip, but I would like to have some sort of special rustic local unagi fisherman's experience. Thank you. And also to Saito-san, and any others, who have been to Hamamatsu, and have some tips.
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    thetrashmouth 1 day ago
    Hi, I stayed at the Grand Hyatt Hotel. The concierge was lovely, even though they failed to get seats at Tenzushi - which we were told should be done more than 3 months in advance. Hotel was a bit old but decent for the price range. Also just to provide a report on Chisou Nakamura. Lovely kaiseki meal with modern touches here and there. Nakamura-san was also a great host despite speaking very little English. Really appreciated how he tried to joke with us and use Google Translate to show us rare ingredients during the meal. Would definitely recommend
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    Leo Saito 2 days ago
    Sushi Take takes 20,000jpy for their omakase course.
  • Blackglasses1
    Menchikatsu 6 days ago
    I'm actually very drawn in by a restaurant owner's 'story'. When I bought my Tokyo Michelin guidebook in 2012 or so, the thing that stuck out most in my mind about their writing, was when they (as though going on a tangent) comment on how the chef is a fisherman that likes to adventure, and goes out to find their own ingredients, or spent years endeavoring to open their own place, etc... I like that sort of thing, when they describe the personality and background of the person. These days, I'm starting to grow more interested in trying local sake, rather than big name labels. It's exciting, and I feel more like an insider, and less like a tourist. However, I will say that well known brands are useful to 2 things: 1) impressing people when you bring a bottle back as a gift that they know is hard to get. And 2) it's more exciting to try something that you've seen over and over again, that you eventually come to recognize. If you try a sake that you only just saw for the first time, it might taste great, but it's difficult to feel as excited when you haven't spent a sufficient amount of time memorizing it, getting hyped about wanting to try, and eventually committing yourself to seeking it out. On another note, because of your reference to katsuo shuto, I curiously asked my local sushi ya about it, and he brought out his secret personal stash for me to try, with some Denshu. Stuff stinks (haha), but really does go well with sake.
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    marksound 7 days ago
    Great, thanks! Will get the hotel to call when I arrive and try for lunch.
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    guest 14 days ago
    Thank you very much @guest and @localtaste!
  • Blackglasses1
    Menchikatsu 17 days ago
    I tried going to the restaurant in August, after watching an episode of Nhk's Japangle, featuring the chef Yasushi Matsumura 松村康史. I foolishly arrived after 7pm, well before they were supposed to close at 9. All the chairs were stacked up, and no customers, just staff inside, with all the lights dimmed out. I thought, did I mistakenly go on a day they're closed? After asking, I discovered they were indeed open, but done for the day, as all the soup ran out. I was recommended to come another day, before 5, no later than 630. I think I'll try to go again this time. Here's the video below. His section starts at 16 minutes 15 seconds. Interestingly, the ramen he made for the show, is not at all what he serves at the restaurant. https://www.nhk.or.jp/sougou/japangle_en/?das_id=D0005180337_00000
  • User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2
    guest 19 days ago
    No differences. Generally they have different sets according to the numberof pieces you will get to have, but the quality remain the same.
  • Blackglasses1
    Menchikatsu 19 days ago
    Yes, thanks for writing such articles. I think the appeal for me, is in trying things that are up there, but just under that point of being overly heralded as 'the best'. 2nd place things don't get enough notice, especially by people just struggling to learn as newbies. Juyondai is having its moment, but I would like to know what else would be as coveted to try, and taste on that level of amazing. You know... the chef I visited said the same thing. That the black bottle was a bit better. It was definitely stronger, and to me had a much more fruity taste at first. I think you're right, Harushika. I am always getting those two mixed up. I am actually visiting Shizuoka in the early summer, so I intend to find some of the higher level Isojiman when I get there. Drink a cup, with a view of Mt. Fuji.
  • Blackglasses1
    Menchikatsu 25 days ago
    Ooh, ok! Thank you for clarifying that. I will add it to my notes. From the times I've seen the technique, I thought it was to tense up a fish, prior to serving it as sashimi. It also seems an excellent technique for cooking shrimp rare. I did not know it was a component of a zuke process.
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    localtaste 28 days ago
    How lovely to hear so! Thank u for sharing your experience.
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    localtaste 28 days ago
    Pen magazine just published a very nice article about Sota Atsumi in his own words. I hope TTT readers might like it. https://pen-online.com/food/sota-atsumi-a-natural-chef/?scrolled=2
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    localtaste 28 days ago
    @Guest it should be grilled matsuba kani. The price depends on number of people in your group.
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    localtaste 30 days 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 about 1 month 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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    Leo Saito about 1 month 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 about 1 month 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.