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Posts Tagged ‘tokyo sushi restaurants’

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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K and I once queued at Midori Sushi Ginza 梅丘寿司の美登利銀座店 for more than 2 hours omg. The quality is not worth such a long queue but I guess we like to do crazy things like that. Compared to the kaiten sister restaurant, I prefer the “proper” sushi branches because the set menu is of great value and the staff is always willing to accommodate my un-Japanese-ish “I want to change A for B” requests. My first visit to Midori was in 2011 and kudos to them for maintaining the consistency over the years. Anago, chutoro and the complimentary kani miso salad are the best here!

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