Between the sushi at the counter or the high-end sushi … the most I`ve learnt are from the masters, in the high class restaurant I have taken ideas, learnt new taste , in sushi places also, there was a first surprise to test sushi as never tried somewhere else as ‘’torigai’’, ‘’toro’’, ‘’kobashira’’ and especially the best ‘’uni’’.
Going there alone is a true pleasure, observing, discovering and in front of the eyes of the masters will eat my 20-24 pieces.
My best experiences are Jiro for his work, Kanesaka to have learnt to count (pin=1, ryan=2, geta=3), Masa for his “akagai” and shari perfumed in red vinegar, Sawada for his genius on seefoods, Bentenyama for his classic Edomae, Mizutani (same order as Jiro, bad work on the Shari ), Dai san harumi (strong impact sushi and good maki, toro katsuo, shinka), …
For sure, I want to try the other disciple of Jiro (=Harutaka) and want to try some more. Give your opinions on other place you liked,… I will subscribe to them.
In advance, thanks.
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