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Posts Tagged ‘ginza’

Brought K to my favourite sushiya — literally Sushiya! After my wonderful dinner barely a month ago, I had high expectations and didn’t leave disappointed. Almost every piece was a hit, except the chewy squid despite Chef’s superb knife skill. And this time, I requested for two unagi — one lightly glazed, the other sprinkled with shio and yuzu zest. Bliss!

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Shinji in Singapore is famous among local foodies and Sushi Kanesaka in Tokyo is a must try for fans of Shinji. We opted for 15 pieces (excellent value!) and left very satisfied. Standouts for me include the chutoro, shima aji and shiro ebi. It’s also where I had my first taste of kisu – a Japanese silver fish in season now.

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新橋鶴八 分店 does serious sushi but the location is arguably sleazy with massage parlours and sex toy shops. Reminds us of Orchard Tower which we go often (for food, not for anything else!) haha.

Anyway. There are a few pieces which I really like — katsuo, kohada, anago (omg don’t get me started on this), the signature trio tuna maki (best!) and uni, of course! K even let me have his share of uni sushi, a sign of true love right! That said, we agree that the shari is too dry and the finale of tamago is forgettable.

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I read some IG/online raves over this matcha chocolate cake from Jean-Paul Hévin but… it’s so underwhelming.

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Happy birthday to me!!! I’m all ready to splurge in omakase style at Sushiya すし家, one of the up and coming artisan sushi restaurants in Tokyo. Chef Takao speaks good English so that’s a plus! Dinner consists of 10 otsumami and 13 pieces of sushi before ending with a slice of pudding-like tamago #mindblown

I love everything except the hirame (flounder) and ika (not a fan of squid) sushi. The otsumami are wonderful: water shield (amazing texture, we drank it like a soup), shiroebi with fish guts (sounds gross but tasty), kegani (hairy crab peeled and stuffed back into the shell!), hotaru ika (one of the highlights for me as it’s my first time trying firefly squid), bafun uni, aburi bonito, toro cheek (this is so tender!), ankimo liver, grilled nodoguro and the signature aged mackerel roll.

Then the sushi other than flounder and ika (both too chewy): buri (yellowtail), masa (the trout looks dark because Chef dunks the whole thing in a bowl of marinade), three cuts of tuna (I really really like the tuna cuts here; even the leanest akami sushi melts in the mouth, let alone chutoro and otoro), ebi, kohada (another first for me!), aji, baby scallop, uni (amazingly clean tasting, I’ve never had uni like this before), anago and lastly the tamago.

Omg the tamago! I want two next time! (hinting to K hahaha because I’ve made a reservation for us next week yay!)

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44 days since moving to Tokyo and tonight is one of the best I have so far in terms of company! We brought an American guest to izakaya Uoshin Ginza 魚真 銀座店 and as you can imagine, the sake/beer/umeshu (that last girly drink is for me!) flow steadily along with an array of delicious “bar grub”. Assorted sashimi, nokezushi, kegani, simmered nodoguro, fried potato shreds salad, now excuse me while I go into #foodgoma

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This Tsujiri 辻利 is not the same Tsujiri in Singapore. A long established teahouse in Uji, it has opened a take-away outlet at the newest chi-chi mall in Tokyo — Ginza Six. An exclusive to said mall, the “extra rich” matcha soft serve is expectedly good but I’m one of those annoying customers who want a stronger dose of matcha ha.

koicha

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