My first visit to Sukiyabashi Jiro Honten felt a little surreal and having the chance to meet Jiro san actually made me nervous. My first meal there was actually pretty good but I was more excited by the fact that I was meeting Jiro. So I decided to revisit this place again. Continue reading
As a young sushi chef in the sushi scene, Ishiyama San gained quite a lot of attention especially among foreigners. Continue reading
Harutaka is a very good sushiya in general, I liked the texture of the shari and also the slight kick of saltiness the blended in very well with the vinegary rice.
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Sushi Shikon is a crazy sushiya. They fly everything from Japan, including the cooking water. Not only that, they fly their fish directly from Japan twice a day. Yes, TWICE a day. Continue reading
It’s always good to be back to Den, my view stays the same for my second visit. Continue reading
Kyubey is the place were a lot of sushi chefs are nurtured in. Somehow it’s like a “noble” school for sushi chef. Kyubey isn’t a place to offer you a sushi-making show like many other small sushi places does and it isn’t really a place that demonstrates the style of any sushi chefs. Continue reading
K's Luxe Dining Table 