Two months have now passed since I returned from Japan, but I'm only starting to write down my culinary experiences there.
Our first "big" meal (discounting the ones we had at Iwaso) was at Kyubey in Ginza. I had never tasted sushi in Japan before, and my best experience for this kind of food was at Yasuda, which I ranked as one of the best meals of my life. Needless to say, I had great expectations.
All in all, it didn't disappoint, but I didn't leave totally satisfied either.
The good: the mood is very relaxed, with our chef (the owner's son) joking with us in English, always smiling, etc. Even if we were late and confused, the staff didn't seem to be offended or anything, and we were really well treated. We also had a chat with the owner, his son and a local customer who spoke very good English, which made the whole experience even more enjoyable.
Also, I loved the rice there. I remember it being warmer than most other sushi places I've tried. It's got a good creaminess too, without being too soft.
As for the fish, for my virgin palate, it ranked from very good to sublime. We tasted things we didn't know at all before (like the ark shell), but what really impressed were the pieces of fish we're used to, that didn't taste the same at all... in a good way! The grilled toro was amazing too, as were the enormous prawns, and many many other things.
So what was the problem? Well, I found that they use too much seasoning for my taste. As I'm a newcomer to this grade of sushi, I would rather have tasted the fish in a simpler way, with less sauce and condiments getting in the way. Not that it didn't taste good, but I was wondering if, maybe, this was sushi for people already tired of excellent traditional sushi.
I guess this also could be a matter of preference, as my experience confirmed what I read before going: there's a lot of difference between different top sushi places, so everyone will probably have his/her favorite...
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