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Sushi Juubee (鮨 十兵衛)

5 Chome-17-5 Bunkyō, Fukui-shi, Fukui-ken 910-0017, Japan

Kuro saki (くろ﨑)

Japan, 〒107-0062 Tokyo, Minato City, Minamiaoyama, 4-chōme−16−15 FPG links MINAMIAOYAMA B2F

Sushi Ao (鮨 あお)

Japan, 〒107-0061 Tokyo, Minato City, Kitaaoyama, 3-chōme−10−13 FPG links OMOTESANDO B棟2階

Jukuseizushi Yorozu

Japan, 〒150-0011 Tōkyō-to, Shibuya City, Higashi, 4-chōme−6−5 ヴァビル 301

Sushi Hashimoto (鮨 はしもと)

Japan, 〒104-0041 Tokyo, Chuo City, Shintomi, 1-chōme−8−2, Grandir Ginza East, 1F

Arai (鮨 あらい)

Japan, 〒104-0061 Tokyo, Chuo City, Ginza, 8-chōme−10−2 ルアンビル 地下1F

Ha tou (波濤)

5 Chome-7 Kagurazaka, Shinjuku City, Tokyo 162-0825, Japan

Tsukada-san's sushi is beautiful. Slicing, draping and shari size are all in excellent proportion. I would say the neta selection tends towards richness, but overall the progression was very well balanced. Standouts were local saba, nakazumi (served instead of kohada), and raw botan that had just been lightly shocked in ice water to firm the flesh.... More

The other January tsumami at Sushi Jubei:
- buri shabu shabu (note the cut with bloodline 🩸)
- madarako chawanmushi
- Echizen kani
- boiled tako
- ankimo

Tsukada-san lays out all the neta in nearly identical slices. I'm going to name this technique the "Saito rainbow". 🌈
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#sushi #sushilovers #omakase #foodporn #sushichef #foodies #eeeeeats #instagood #gourmet #japanesefood #seafood... More

Tsukada-san's sushi is beautiful. Slicing, draping and shari size are all in excellent proportion. I would say the neta selection tends towards richness, but overall the progression was very well balanced. Standouts were local saba, nakazumi (served instead of kohada), and raw botan that had just been lightly shocked in ice water to firm the flesh.... More

The other January tsumami at Sushi Jubei:
- buri shabu shabu (note the cut with bloodline 🩸)
- madarako chawanmushi
- Echizen kani
- boiled tako
- ankimo

Just some big shrimp guys. Kuruma ebi here are always served "untrimmed" at room temp, with all the head and tail meat visible.

Sushi Ao, January 2024. Jiro-san is widely credited as one of the creators of the "progression" that now feels familiar in a omakase course - first lean white fish, then some fatty white fish and squid, then (depending on season) red fleshed fish or silver fish, and finally clams/shellfish. The meal culminates in the fattiest, richest items, often grilled... More

Supplier relationships are a cornerstone of the sushi business. Loyalty and dependability are always paramount, especially for a shop where the product has a daily variance in quality. Tuna wholesalers are probably the only supplier whom most sushi otaku would know by name, partially because they provide the most expensive fish at most restaurants,... More