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Foreigner Unfriendly
I have been living in Tokyo for six years, and am perfectly fluent in Japanese. However, I got rejected to make a reservation just because I'm a foreigner and has a non-japanese surname.
Be the first to ReplyUnique sushi restaurant in Tsukiji
Keita Oyakata (master) worked at three unique sushi restaurants. That is to say, Wakichi in Sapporo, Mizutani, and Taichi in Ginza. Mizutani has been closed already, but the other two are representative sushi restaurants in Japan obviously. And, when I visited sushi Keita, several international travelers visited. Keita Oyakata welcomes international travelers. The features of Sushi Keita Though Keita Oyakata is around 30 years old, his techniques are remarkable. For example, shari made by him bursts like balsams. He uses only red vinegar, mixing three different types. However, the taste is mild. In general, shari with only red vinegar, made from fermented sake lees, is very sour and vinegary. Keita Oyakata controls the tastes of red vinegar well, so his shari is filled with umami based on red vinegar but not so sour. Moreover, the temperature of shari is quite appropriate. Furthermore, he has a good sense of otsumami (dishes before nigiri). Otsumami at sushi restaurants won't be the leads. Because sushi restaurants are the place to eat sushi. Recently, there are Japanese customers who would like to have dishes at sushi restaurants with sake, however, it is nonsense in my opinion. If you would like to have the dishes based on complex cooking ways, you'd better visit Japanese cuisine restaurants. The shari (sushi rice) of Sushi Keita The hardness of rice: hard The temperature of shari: just right Saltiness: slightly strong Sourness: slightly strong Sweetness: weak Cost: Not cheap, but so affordable
Be the first to ReplyDECENT NEW SUSHI PLACE IN TSUKIJI
fresh sashimi and sushi with more cooked food than your average moriawase. young sushi chef that has recently set up shop i believe in the last 18 months or so. tuna/toro was good if not a bit basic. octopus a bit bland. shellfish and some of the white fish quite good. good atmosphere and frequented by locals which is a nice change. reasonably priced versus a ginza/nishi azabu moriawase
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