Hyperlocal Tokyo

Through a fortunate connection, I was able to secure a super premium seat at a restaurant run by a master chef who is considered a Living National Treasure! I started with a beer, enjoyed sushi after about 30 minutes, and finished with melon. I think it cost around 50,000 to 60,000 yen, but my memory is a bit hazy! I realized I still have a lot to learn about sushi. This must be what true sushi is all about. I'll definitely study up! It was a great experience. (＾ν＾)

I was so excited and nervous to finally be able to visit the main branch of Sukiyabashi Jiro, a place I had long dreamed of going to. While Mr. Jiro, who is quite elderly, wasn't there that day, his son served us the sushi. I thought the atmosphere would be more formal, but his son was chatting with regulars, creating a warm and friendly vibe. There were times when I noticed the son instructing his apprentices, but it felt like a natural part of their training and didn't bother me. The sushi was even more delicious than I imagined. The rice was slightly warm and easy to eat. Some reviews mention the vinegar being very strong, but I've had sushi with even more vinegar, so it felt just right to me. The uni was piled high, generous and flavorful. The shrimp was large, sweet, and satisfying. The shako (mantis shrimp) was unlike any I'd had before, with a sweet and springy texture that got better with each bite. Even the pickled radish served as a side dish was delicious. While it can be a bit rushed, the silence while you focus on the sushi is a good thing. It's an experience you don't get every day. Essentially, I think their stance is that they want people who truly love sushi, understand its flavors, and are willing to follow the rules to enjoy it. Some reviews mention the staff being unfriendly, but I found both the son and the apprentices to be very attentive. When I dripped some of the anago (conger eel) sauce on my chin, a cold towel was immediately brought out for me to wipe it off. They were consistently attentive to women, serving them the sushi first and presenting the shrimp and tamago (egg) in a way that was easy for them to eat. For first-time visitors, after the tamago is served, they ask if you'd like anything else, so you can order additional pieces of sushi you might want. After the course, they bring out melon, which you can enjoy at your leisure. When you're ready to leave, the son waits outside to say goodbye and take a picture with you. There are various reviews out there, but my family and I were very satisfied. I want to experience that atmosphere again.

We had an amazing, authentic sushi experience. Jiro himself was there with his son and 3-4 other chefs/staff. The food was top quality and the experience lived up to the expectations we had after watching the documentary. This is something we will be talking about for a long time. Definitely put it on your checklist of things to do in Tokyo... if you can get in!

I was introduced by a prominent figure in my field and visited the restaurant. The atmosphere was overwhelming, and I was so nervous that I can't remember what I talked about. However, the food was truly exceptional, as expected from a renowned establishment. Despite the delicious food, I was too tense to relax and felt out of place. For a commoner like me, it's a three-star experience due to the high level of formality. While the restaurant was strict with those who violated etiquette, I found the staff to be accommodating to everyone, including foreigners, as long as they adhered to proper manners.

Sushi made by a sushi god, it couldn't possibly be bad. You can feel the care and attention in every detail of the sushi. However, the sushi chef works at a very fast pace, so it's not a place to relax and linger. The menu consists only of a 20-piece omakase nigiri set for the day and dessert. If you're still hungry, you can order additional nigiri. Photography is prohibited inside the restaurant, so I couldn't take any pictures inside, only outside.