This was my 11th visit.Everyone has their own standard for comparing different types of cuisine. For me, Sukiyabashi Jiro has always been that benchmark. Chef Okazaki, who has fully inherited the true skills of Sukiyabashi Jiro, uses the finest ingredients that represent traditional Edomae sushi. Jiro Ono's unique cooking techniques have greatly influenced the development of modern sushi, and here, those techniques are showcased perfectly (including temperature control, specific preparation methods based on the ingredients, and how to enjoy the first bonito and returning bonito).Every dish was perfectly delicious. This is the ideal place to enjoy sushi in a quiet and calming atmosphere. It was a great meal.Menu:1. Mako Flatfish2. Sumi Ika (Cuttlefish)3. Shiro Uo (White Fish)4. Shima Aji (Striped Jack)5. Akami (Lean Tuna)6. Fujita Tuna - Chutoro (Medium Fatty Tuna)7. Fujita Tuna - Otoro (Fatty Tuna) Hand Roll8. Kohada (Gizzard Shad)9. Akagai (Red Clam)10. Aji (Horse Mackerel)11. Kuruma Ebi (Sweet Shrimp)12. Katsuo (Bonito) Grilled over Straw13. Simmered Clam14. Uni (Sea Urchin)15. Miso Soup16. Anago (Sea Eel)17. Tekka Maki (Tuna Roll)18. Tamagoyaki (Japanese Omelette)19. Melon
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