Foodle

6 days in Tokyo has somehow led to 6 sushi omakase bookings , started off last night with what surely will be the most unique of the 6 in terms of style . Sushi sho masa and its owner Masakatsu Oka is devoted on staying true to his mentor Sushi Sho founder Keiji Nakazawa , one of the most influential sushi chefs in the world today . Nakazawa left Japan in 2016 and opened a restaurant in Hawaii , apparently after 7 years he decided he didn’t think much of Island life and just opened his latest venture in New York a few months ago.
Back in Tokyo , there are around a dozen Sushi Sho disciples who carry on his tradition with his blessing .
While I am far from an expert , it appears the sushi sho style leans very traditional Edomae , with a focus on aging as well as a variety of at times strong garnishes .

Generosity is also a Sushi Sho trademark and chef Oka has taken it to the next level here , offering a 54 piece sushi onslaught ( it hovers anywhere between 40 and 60 on a nightly basis ) . It is an astonishing amount of food but I can honestly say that it was only the last few bites where palate fatigue kicked in .

Favourite pieces were Aji with red miso, milky Hokkaido oyster, best Aori Ika I have ever had , Ankimo , Fresh ikura only marinated for 90 seconds and the signature “Mille feuille” of Otoro which was a pale as good prosciutto , sliced very thinly and layered with 4 dabs of wasabi which cut thru the fat incredibly.
Service takes just shy of 3 hours but time does fly , English speakers are well catered for , with the Chef speaking sneaky good English and his assistant is a young chef from Macau who was very excited to see a Macau phone number on his upcoming booking list !

Seems I managed to snag 48 photos out of the 54 and the whole menu or my attempt at it is listed in the comments below, with a couple of ingredients which I clearly misheard . Less

#tb to a fantastic dinner at @sushi.shunji, where husband-and-wife team Shunji and @ayapan0528 Hashiba create an elegant yet welcoming atmosphere. Highlights included magnificent uni from Ehihime, abalone in a sauce enriched with its liver, sawara nigiri and umami-dense hamaguri clam. Each morsel was enhanced by Ayako-san’s thoughtful wine and sake pairings.

As always, the meal was made all the more memorable by the excellent company. Thanks to my dear friend @keisui! Less

Wonderful dinner at @helvetiabristolfirenze ⚜️ #mostofitaly

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#sustainability #sustainablefood #organicfood #luxurytravel #tuscany #foodtravel #foodie #foodies #naturalfood #chef #farmtotable #naturalwine #finedining #italytour #italianfood Less

On fire 🔥 @smokedroom.dg

- Wagyu A5, caviar, white truffle -
- Motril shrimp, noisette butter, verbena -
- Sturgeon, nitro tomato, caviar, raifort, fingerlime -
- Chawanmushi, baby squid, ginger dashi, caviar -

- Bodet Herold, Physis Brut Nature 2019 -
- Cascina Lieto, Lieto Bianco -
- Odinstal, Muschelkalk 2021 -
- Pernand Vergelesses, Si Tu Sais 2022 -

Foodtastic experience by @massidv @danigarcia7 @baselga_con_b ✨ Less

つけ麺 繁田 (Shigeta in Kobe, Hyogo)

Homemade noodles are thick and wheaty. Be warned that the soup is intense. Pork with massive amounts of dried fish flavors. A tiny sliver of yuzu citrus peel gives some respite from the overbearing nature of this bowl.

The shop also offers a mazesoba that looked particularly tasty. The master’s future goals are to open a ramen shop and a mazesoba-only shop, so keep this one in your sights.

I'm currently breaking down the Top 100 #hyakumeiten #百名店 shops from around Japan. This one is 24/100 on the West Japan list.

Full writeup on the #ramenadventures website. For all my #ramen posts head over there. Links are in the bio. Let's #slurp @ramenadventures

https://ramenadventures.com/listing/tsukemen-shigeta-in-kobe-hyogo/ Less