鮨食べる人 アメリカ人

Maybe not surprisingly, the sushi course here hits every traditional edomae technique. Konbujime for shiromi, sujime for hikarimono, oboro with kurumaebi. Tuna and uni are part of the course and not centerpieces or featured items (in fact, uni was only offered as an add-on on this evening). No branded boxes or broker labels are displayed. The entire meal lasts a little more than an hour, even with some additional add ons. Some might call this experience "casual" (which wouldn't be wrong) but the better descriptor feels like "typical" - the same word you might hear throughout Europe if you're looking for a local restaurant rather than a tourist destination. Less

Maybe not surprisingly, the sushi course here hits every traditional edomae technique. Konbujime for shiromi, sujime for hikarimono, oboro with kurumaebi. Tuna and uni are part of the course and not centerpieces or featured items (in fact, uni was only offered as an add-on on this evening). No branded boxes or broker labels are displayed. The entire meal lasts a little more than an hour, even with some additional add ons. Some might call this experience "casual" (which wouldn't be wrong) but the better descriptor feels like "typical" - the same word you might hear throughout Europe if you're looking for a local restaurant rather than a tourist destination. Less

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. Ingredient quality across the board is excellent. Less

First tsumami plate was a knockout - wara-smoked meji maguro and local baigai. 🐚
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#sushi #sushilovers #omakase #foodporn #sushichef #foodies #eeeeeats #instagood #gourmet #japanesefood #seafood #eater #寿司 #おまかせ #鮨 #鮨スタグラム #クルメ #michelin #netashari_japan Less

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 #eater #寿司 #おまかせ #鮨 #鮨スタグラム #クルメ #michelin #netashari_japan Less

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. Ingredient quality across the board is excellent. Less

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 or topped with tsume. Of course, there are exceptions. Ultra fatty iwashi might appear late in the course, or crunchy, briny clams might appear earlier. But the logic is consistent.
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I'm fairly sure that if one were to compare Jiro-san and Okazaki-san's menus month-to-month they would be close to identical. One giveaway in this picture grid is the presence of boiled tako, a relative rarity these days. As an American, the rubbery vacuum-sealed never-order-this-voluntarily item that is familiar from your local suburban spicy tuna roll factory comes to mind. But in this format it's a study in texture with incredibly subtle flavor and just a bit of salt and citrus on top. Every element from the slicing to cooking time needs to be calibrated perfectly to make the right impact. Less