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.
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
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
Sukiyabashi Jiro has been on the top of my list since everyone raved about it. But I have always been doubtful on its ‘magical power’ in capturing ‘everyone’s’ appetite and likings. The fact that Jiro Ono is making your sushi definitely creates an emotional experience for diners and that alone is a ‘life changing’ experience. Continue reading
Sushi Hatsune is 30 minutes away from Tokyo by train. Located at Kamata, it ranked as the top three restaurant in the area ( the first one is a tonkatsu place called maruyichi). Continue reading