Hyperlocal Tokyo

I was a bit apprehensive arriving at the restaurant, having read reviews describing the dining experience as intense and serious. However, Takashi Ono's professionalism and meticulous planning were evident in every detail of the meal, from the exquisite balance of sashimi and vinegared rice to his multilingual fluency, effortlessly conversing in English and Mandarin. For me, it was like attending a masterclass by a culinary maestro – you can learn so much simply by observing his artistry (in this case, cuisine) and absorbing his wisdom. Embrace the experience with an open mind, and I believe everyone will have a wonderful time. P.S.: Please arrive punctually! It's the most basic form of respect you can show this master artisan. Until next time, Mr. Ono!

Since my first visit last October, this has become my absolute favorite sushi restaurant. I've been back in December and April of this year, making reservations whenever possible. I was very nervous when I first visited. Perhaps sensing my nervousness, Master Ono Takashi put me at ease with his friendly conversation, making the entire experience relaxed and enjoyable. I had heard that he was intimidating, but in reality, he was quite the opposite. He was very engaging and made the meal a pleasant experience. The sushi was unlike anything I had ever tasted before. My honest reaction was, "What is this?! It's so delicious! I'm amazed!" The lean tuna was several times better than I had imagined, and the tekkamaki (tuna roll) I ordered as an extra was unlike any I had ever had before. I was shocked to discover that tekkamaki could be so delicious! I've been to many sushi restaurants, but the impact of this one was unlike anything I've ever experienced. What's truly impressive is the quality of the two apprentices. They work in perfect harmony with Master Ono Takashi. There's no wasted movement, and everything runs smoothly. Like the main branch, this restaurant is for those who truly love sushi and are willing to follow the rules. As long as you follow the rules, you won't be reprimanded. Master Ono Takashi is incredibly observant and will immediately explain anything you seem unsure about. It's all about helping you enjoy the food, not about being critical. I consider it advice, not a reprimand. He may seem strict, but he's a kind man. My family, who came with me, have become big fans of Master Ono Takashi. Reservations are easier to get here than at the main branch. While it's not exactly the same as the main branch, it has its own distinct personality. The main branch is the main branch, and the Roppongi branch is the Roppongi branch. They are both established brands with their own unique identities. Also, compared to other sushi restaurants, I think this one offers excellent value for money. Roppongi Hills is right next to Roppongi Station, but the restaurant is a bit hard to find, so I recommend arriving early!

## A Sushi Experience at "Learnable Sushi Restaurant" - Sukibashi Jiro This is a review of my experience at Sukibashi Jiro, a renowned sushi restaurant known for its educational approach. I made a reservation for 7:30 PM on November 9th. The restaurant has two seatings in the evening, at 5:30 PM and 7:30 PM, with only two groups allowed per seating. You can experience the meticulous craftsmanship of traditional Edomae sushi. The chef is a bit intimidating until you get to know him. He speaks his mind, which might come across as blunt, but he explains each piece of sushi in detail, making it a fun learning experience. Some of his interesting insights include: * "Wasabi is meant to be dissolved in soy sauce, not placed on top of the fish. Putting it on top is a sign of being from the countryside." * "Only fishermen and those who don't know good taste think that freshly caught fish is the best." * "Tuna takes time to mature, so it's always available at sushi restaurants, which is why it's written as "鮪" (maguro) in Japanese." * "Aji (horse mackerel) is so delicious that everyone who tries it is amazed, which is why it's written as "鯵" (aji) in Japanese." * "A chef who focuses on the origin of ingredients is one who can't do their job without relying on the source." * "Top-tier sushi chefs only work in Japan, where the best ingredients are available. They can make a good living without going abroad, so they don't." * "Sushi is a rice dish, and it's about finding ingredients that complement the vinegared rice." * "Any 100-yen sushi machine can make rice balls of the same size. A professional chef adjusts the size of each rice ball to ensure that every customer feels satisfied at the end of their meal." * "This abalone is 10 years old. There are five types of abalone, and only the ones that become tender when steamed are worth buying. This is a skill that most sushi restaurants lack." * "The head chef at the main branch is 98 years old and still working. He's practically a god. In his younger days, he was a tough guy." Personally, I recommend the 7:30 PM reservation because you'll have more time to chat with the chef after you're done eating. I felt like the vinegared rice was changing or being adjusted throughout the meal, but maybe that was just my imagination. Everything was delicious, of course, but the flounder, horse mackerel, sweet shrimp, ikura (salmon roe), conger eel, and abalone were absolutely incredible. The chef's amazing ability to explain the sushi in English, Chinese, Russian, and even engage in basic conversation in those languages is truly remarkable. He can even greet people in 40 different languages! I've never seen a chef become multilingual just to explain their sushi. He's also incredibly knowledgeable about international affairs because he speaks so many languages and interacts with customers from all over the world. If you're interested in those topics, you'll be in for a treat. However, this restaurant might not be suitable for everyone. If you're uncomfortable with direct communication, don't want to hear about the chef's sushi philosophy, or aren't interested in international affairs, you might want to consider other options. The only drinks available are beer, sake, tea, and water. So, if you're looking for a wide selection of alcoholic beverages, this might not be the place for you. The cost per person is roughly ¥40,000.

A disgrace to the sushi industry, a disgrace to Roppongi Hills, a disgrace to Japan. I made a reservation for five people and paid a deposit of 50,000 yen in cash. Upon arrival, I was scolded for placing my luggage, scolded for asking for soy sauce, scolded for changing the orientation of the placed sushi... and then... I was scolded so much that I forgot the rest. Four of my companions were mortified and looked like they were at a wake, but I, perhaps a masochist, found it all too amusing. The chef happily regaled us with badmouthing Michelin-starred French restaurants and foreigners. If I were to compare it to something in America, it would be like a KKK-run Texas BBQ restaurant with a focus on authenticity. The sushi itself was of average quality for a high-end restaurant. In comparison, the sushi at Sukiya Aoki is more universally appealing and consistently delicious. As the chef himself said, "I match the ingredients to the vinegared rice. Sushi is about the vinegared rice, not the ingredients." If you don't like the sharp vinegar flavor, you might not find the value in his dedication. It was a very educational experience. The tuition was 25,000 yen per person for lunch, multiplied by five people. We were all splitting the bill among friends, meaning each of the five of us paid out of pocket. If we had liked it, we would have brought our friends back for a repeat visit, but none of us will ever go back.

The seafood was definitely delicious, truly embodying the essence of Edomae sushi. However, I couldn't stand the chef's personality, so I won't be going back. There are many other sushi restaurants that offer better food, superior service, and a more enjoyable dining experience.