Sushi Saito

Ventured all the way to Sushi’s Jerusalem for this

Sushi Ko Honten 銀座寿司幸本店

If you’re a fan of Anthony Bourdain you would have seen this sushiya in one of his episodes of Parts Unknown: Tokyo,where he visits Sushiko with renowned NY sushi chef Masa Takayama, who incidentally is an alumnus and close friend of the current fourth generation head chef Mamoru Sugiyama. Sushiko is one of the oldest…

Tsuruhachi Bunten 鶴八 分店

I LOVE THIS PLACE I am usually a very cynical person but I still believe in love(lust?) at first sight….especially for sushi. Interesting side fact is the location of this sushi-ya: it is located right smack in between a floor of massage palors- I found it a stark change from the glitz of Ginza. “Onii-san,…

Miyaha すし処 宮葉

Miyaha is one of those classic sushi joints with zero pretentiousness but serves up sushi that can make your heart flutter. I found out about this place some time back when Tabelog was still not so gaijin-friendly and I just discovered the ambrosia by the name of akazu (sake lees vinegar), and foolishly banished this…

Sushidokoro Suzu 寿し処 寿々

Sushi Suzu comes highly recommended to me from two foodies whose views I respect and rely upon when choosing restaurants to dine in Japan. They both take much better photos and I liked what I saw, and away to Suzu in Tameike-Sanno I went (not far from Shinzo Abe’s place). Sushi Suzu possesses a very special…

T-Sushi

Curiousity killed the cat, someone said. Fortune favours the bold, said someone else. In the case of my hunt for T-sushi, the second quote rings true. To be absolutely frank, it was more curiosity than anything else that led me to this quaint sushi restaurant. After seeing it being featured endlessly on Mesubim, I just had…

Kaiseki (Kyoto & Tokyo)

A brief overview of what Kaiseki is (at least to myself) and the list of places I’ve eaten in Tokyo & Kyoto thus far.

Kanemasu (Tokyo, April 2015)

  Kanemasu is one of those normal stand-up izakayas that is so prevalent in Tokyo. Or is it? Well, for starters, the elderly taisho here trained at Kitcho in Kyoto. Yes, that Kitcho, which is often thought of as the pinnacle of courtly Kaiseki cuisine. The same that breaks the bank and purportedly the same…

Aikawa Unagi (Tokyo 2015)

A direct contrast to Nodaiwa and Akimoto, Aikawa specialises in Kansai-ryu Unagi, where the steaming step is left out resulting in a crispier finish and stronger eel flavour. Which is exactly what the doctor ordered

Nodaiwa (Tokyo, April 2015)

So this is probably everyone’s favourite 1* unagi joint. Too bad it wasn’t the case for me. Although the unagi can beat any other in the rest of the world, in Tokyo it does not reign supreme. Please note that this does not mean that Nodaiwa sucks or is overrated, it is just not to…

Akimoto Unagi Revisited (April 2015)

Akimoto lost its Michelin star since my first visit but no matter, the unagi here is still stellar I tried the shirayaki this time, which is the eel without the sauce, and it was marvelous. Full of eel flavour and fattiness.I also had my usual kabayaki, and it was as good as my first visit,…