some of the best Nigiri I’ve had at Sushi Arai, Ginza (Main Counter)
Kohada
Akagai (Red Clam) 2 parts
Torigai (鳥貝 / Japanese Cockle)
Ika (Squid)
Uni
Kuruma Ebi
Double Portion of melt in your mouth Anago
Heartwarming Shirako Rice
Next level Otsumami at Sushi Arai, Ginza 💣
- Oyster
- Scallops with togarashi, shiso, katsuobushi, and nori
- Kinmedai with ponzu and nagi
- Tachio Fish with grated radish and lime
- insanely delicious Kujira from Iceland with negi and shoga sauce
- Gigantic Shirako with ume
@kaoru.hiroo innovative French/japanese tasting. Thanks @tomokohappycamper
- [ ] Spanish mackerel served with turnip and Japanese red daikon radish
- [ ] Ezo deer, roasted radicchio, and walnuts with vinegar sauce (red vinegar, miso, walnut oil)
- [ ] Shirako pasta with clam sauce, sudachi, yuzu pepper
- [ ] Japanese butterfish... More
💣 @tempura_asanuma_ Favorite Fried Egg Tempura Rice Bowl/Tendon topped with more crispy tempura flakes
Shirako Tendon and the Siberian Onion Tendon were both just as delicious with perfectly cooked rice and a super addicting tendon sauce.
Miss this already and hope to return soon @tomokohappycamper
Absolutely incredible Eggplant Tempura
Crazy unique Siberian onion tempura
First time tasting Cauliflower
Champignon Mushroom Tempura soooo good
Fantastic Signature Shrimp Toast (regional dish from the region of Nagasaki) and Crispy Fried Shrimp Heads @tempura_asanuma_
To end the meal at Kawamura: the most intense truffle ice cream with an almost equal truffle-to-ice cream ratio, silky textbook creme caramel, and wagyu katsu sandwiches to bring home. What an unforgettable meal!
Definitely one of the greatest steaks in the world at Kawamura. Chateaubriand Kobe Beef so buttery tender you can cut it with a spoon. Perfectly seared and slow cooked to a perfect medium-rare and served unadulterated with salt on the side. What a special experience especially because it’s a steak unlike any other!
KAWAMURA’s hand-cut Kobe Beef Tartare has ruined all other steak tartares for me. All the best quality ingredients for each component of a tartare expertly mixed together was just insanely incredible.
Also, as mind-blowing was this delicately sweet beef consommé made with 100% beef. Can’t believe it was made without mirepoix (carrot, onion,... More