I actually like Hikomago and regular Shinkame at room temperature. 40 to 45 C if I'm craving it hot but not hotter than that. You can and should experiment to find your favorite sweet spot for it. Wider wine glass is fun in it too.
Thanks for the recommendation on the Saitama restaurant. I'll keep that one in mind for the future!
Give Takasago a try if you come across it, Jikon's other label from the same brewery. Only tasted it once, can't remember too much about it.
Yes, Obama-san trained at Kyubey and then was involved with opening "Sushi Tokai". (The name "Tokami" is said to have been created using the first initial of the wives of the chefs at "Singapore Aoki", "Yamayuki", and "Obama".). It seems he has a very good pipeline with the largest tuna merchant in Japan "Yamayuki".
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.
Thanks Saito san for the reply. I have currently booked Chisou Nakamura due to a higher average tabelog review score, have you heard of it?
Yes, really excited to try the sushi and izakaya in Fukuoka. Managed to score a seating at kikuzushi, and according to the concierge, there are still openings at sushi karashima and osamu. Thank you for the helpful suggestions in the article.
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.