I'm planning a trip to Tokyo in about 6 months and I've read a lot of very useful informations on this site.
I'm particular curious about different shari in some of the top sushi restaurants in Tokyo.
On my last visit I've been to Harutaka and Hashiguchi, two wonderful experiences but with very different styles of rice, recognizable even for a beginner like me.
Now I want to ask some of the experts on this forum about shari in these restaurants and how they compare to the strong shari of Harutaka and the mild shari of Hashiguchi:
Sugita (I know i would not be able to get in, just curious :)
Thank you very much for your help :)
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