sushi arai tabelog

Here are the award winning stores for each award of “The Tabelog Award 2020”. I’m happy to report that overall, the quality of the food at Arai's 2nd counter is very good. Sushi Arai. He is especially proud of the pot that has prize of place on the counter behind him. Aji Fukushima ... Sushi / Tokyo BRONZE. Sushi - Ginza, Tokyo. are about $1.00 per plate — plus tax. Also, I assume that the super-rare cuts of maguro (like senaka akami, a cut from the back of the tuna just under the dorsal fin) that Arai has recently become famous for are only served to Arai’s regulars at the main counter. $(function(){ $(".info .more").on("click", function() { $(".info .gallery.hidden").fadeIn(); $(".info .more").hide(); }); }); As the chef at a sushi restaurant, Chef Arai wants you to feel like you really ate your fill of sushi. I’ve seen shocking behavior from foreign customers at counters of well-known shops (women doing their makeup at the counter, men playing games on cell phones and picking the rice off their nigiri... ) - no wonder then that a separate counter for foreigners becomes even more appealing under these circumstances. Newcomers and regulars alike love it, especially having a say in the line-up in their sushi course – a rarity in this age of omakase. Sushi Ichijo (sometimes also spelled Ichijou) is located near the Higashi Nihonbashi station, in the location that used to house Sugita-san's famous Miyakozushi restaurant. Cost: JPY 21,500 before drinks Size:& Create Account in OMAKASE (High-end Restaurant Reservation System) OMAKASE →Input of mail-address and password, then you can create new account. He built his skills over eight years at the Kyubey locations in the Hotel Okura and Keio Plaza Hotel. His sushi is in the classic Edo Mae style, and is very well executed with great flavour. To these restaurants, the second counter exists not only to keep their regular Japanese customers happy, but also to improve the experience of foreign customers. Sushi Take is a timeless sushi yasan, for this reason the concept is good : old size nigiri, good kohada, choice very limited to some of the classics, good knife work. And yet there are touches that are throwbacks to sushi restaurants of old: a majestic ice box built into the rear wall and a row of handwritten wooden plates displaying the freshest fish each day. A most enjoyable sushi experience right in the heart of Ginza, the atmosphere at Sushi Arai is friendly and comfortable, even if you are dining solo. Diverging from the more typical pattern of omakase where the sushi master determines all your sushi bites, Arai asks what and how you would like to eat. He was truly one of the most legendary sushi chefs in Japan, and his departure leaves a distinct void in this universe. So you will find Arai at Tsukiji Market early every morning building those relationships and ensuring the best products are served to his customers each day: golden yellow sea urchin roe (uni), glistening silver gizzard shad (kohada), saltwater eel (anago) two ways, and not forgetting the many parts of the tuna like maguro and chutaro, among many others. You can check out my review of that experience here. Tucked away is an entirely private room that also seats seven people offering the perfect place to relax and deepen personal friendships or business relationships. Tokyo Restaurants, Ginza The Sushi Geek January 09, 2018 Tokyo Restaurant, Ginza 6 … Sushi Matsumoto is located in Akasaka, Tokyo. facebook. Note: No photos were taken during my meal at Sushi Mizutani, as they were prohibited at the time. Because the most important thing is that the customer goes home happy. The second counter, which is manned by a young chef by the name of Watanabe-san, is very tiny and intimate, seating only five. So popular that Arai opened a second counter a few months ago. Please enjoy Edomae sushi. In Arai-san's case, it was more than 15 years of working in some of the most prestigious sushiya in Tokyo - Kyubey and later, Sushi Sho under Keiji Nakazawa (in fact, during my visits to Sushi Sho a few years ago, Arai-san was there at the counter). Despite being one of the youngest sushi chefs in town, Chef Arai has already forged his own style. If you dine in the evenings, you will be served a delicious array of sushi, and you can also enjoy tsumami of abalone, simmered fish or a luscious piece of monkfish liver topped with a traditional Japanese pickle called narazuke. Here are the award winning stores for Gold of “The Tabelog Award 2020”. JP EN. A pretty steep increase in price, since last year my lunch (which, to be fair, was nigiri-only) at the first counter with Arai-san was only ¥10,000! Now, it is time to present “The Tabelog Award 2020” And a rich brown bowl just deep enough to hold the simmered fish, with a smooth edge perfect for sipping every last drop of the delicious dashi. While preparing my trip to Tokyo this spring, I couldn’t resist compiling the 50 best list once again. Sushi Arai is massively popular these days - not only with Tokyo residents but also with foreign visitors. Sushi Arai. Newcomers and regulars alike love it, especially having a say in the line-up in their sushi course – a rarity in this age of omakase. Sushi - Ginza, Tokyo. Cost: JPY 31,000, before I greatly enjoyed my lunch with Watanabe-san and would return for another lunch at the second counter without hesitation. Fujioka Soba / Nagano SILVER. interior. I’d like to provide some explanation as to why sushi restaurants in Tokyo are adopting this practice. Chef ichjijo Satoshi-san took over the building after Sugita-san moved out, and opened his … If you plan way ahead of time and with the help of a hotel concierge, you might be able to book a reservation. Other than these few issues, the food is outstanding. Watanabe-san, who speaks English quite well, quickly warmed up to us and was funny and entertaining. The sushi-yasan there is 9th generation at his craft and rumored to be hanging up his knives in the near future. (justonecookbook.com) ï¿¥4,000. I wouldn’t say that the meal, priced at Y20,000, is a great deal, but I do feel that the pricing is fair considering the amount and quality of the food that is served. Tabelog has become the leading directory of restaurants in Japan, even launching its own awards in recent years. Wagyu sukiyaki rice by the chef-owner ofHannahDaisuke Shimoyama. Watanabe-san's nigiri molding technique is maybe not quite as refined as a top echelon chef like Arai-san (see images of nigiri below) - but this had a fairly negligible effect on the flavor of the sushi. Aside from my usual Tokyo sushi spots like Harutaka, this time I was after sushi shops I’ve never been before. This places stress on the chef, who not only feels that the foreign customer is being neglected, but also feels that it affects the experience for their regulars as well. 1. The small round plates with a sea bream design and different seasonal motifs of sakura, bamboo and pine are especially lovely. The colors and textures of the nigiri sushi, however, are best highlighted by the soft hinoki hues of the counter where Arai places them directly, one-by-one, just before you partake in them. The vibe definitely changes if half of the customers at the counter don’t speak Japanese. A note about the “tourist counter” concept: this is a concept that other sushiya have adopted as well (Iwa, for example, frequently groups foreigners together at their second counter). If a chef doesn’t speak much English, it it very difficult for him or her to engage foreign customers in conversation in a meaningful way. A sushi apprentice refers to the master as oyakata, which includes the characters for ‘parent’ and ‘the way’. CHIUnE Innovative/Fusion / Tokyo GOLD. All images and text copyright © 2015-2020 The Sushi Geek - All rights reserved. In late-2016, Mizutani-san closed his shop. Stepping into Sushi Arai, it feels brand new with the clean, crisp smell of Kiso Valley hinoki. I’ve personally witnessed this many times. BEST NEW ENTRY. Newcomers and regulars alike love it, especially having a say in the line-up in their sushi course – a rarity in this age of omakase. I returned to Sushi Arai for a second visit on a recent trip to Tokyo, after having had a great lunch there last year. The recipe is as follows… Fry onion with Wagyu fat, add 35 g of sugar, 500 ml sake, 15 ml mirin and Shiitake mushroom. So, how’s the experience? There are 8 seats at the counter and 1 private room in the restaurant. Stepping into Sushi Arai, it feels brand new with the clean, crisp smell of Kiso Valley hinoki. He opened his restaurant at the age of 32, and while that may sound young, he trained under other sushi masters for 15 years. As your eyes browse the row of sea urchins, you can see how each variety is unique in color, size and texture. In peak summer season, sea urchins appear as many as six times throughout the elaborate omakase meal, made up of 25 small dishes and nigiri. The fishmongers simply won’t sell the best products to individuals they don’t have a relationship with. It’s those kinds of details that make you feel really looked after. And more importantly, how's the food? The chain sushi restaurants (called kaiten sushi) in Tokyo such as Sushiro, Kurazushi, Hamazushi, Kappa Sushi, etc. Foreign customers are then able to fully enjoy the sushiya experience, chatting with a chef who can understand them. Some notable changes since last September – Hatsunezushi climbed from 40th to 2nd place, while Miyakozushi’s Sugita Taka-aki has reopened in the new location and is 22nd best in Tokyo at the… The chef-owner Arai-san has a strong background of working at the famous sushiya Kyube in Ginza as well as Sushi Sho in Yotsuya, no wonder it becomes a topic in town since it opened in late 2015. Octagonal dishes in beige with a brown rim or a burnt red-brown hue that highlights the creamy color and decorative knife cuts of the abalone. ... A visit to the second counter at Sushi Arai in Ginza, Tokyo. It was gifted to him to commemorate his restaurant opening, by the serious, classic Edomae sushi Chef Shimizu at Shimbashi Shimizu, whom Arai has long respected. Indeed, this shop, owned and operated by Yuichi Arai-san, has only been around since October 2015, but in that short time it has earned a Michelin star and is now ranked as the #7 best sushiya in Tokyo on Tabelog, earning an impressive 4.45 ranking. The focus here is on nigiri sushi in which tasty fish and shellfish slices are gently pressed on to a bed of delicately-flavored rice made with akazu red vinegar. Sushiya Ichiyanagi, Ginza: See 31 unbiased reviews of Sushiya Ichiyanagi, rated 4 of 5 on Tripadvisor and ranked #550 of 3,658 restaurants in Ginza. Despite being one of the youngest sushi chefs in town, Chef Arai has already forged his own style. This time shaped his more classic perspective on sushi. The lunchtime menu is all nigiri sushi chosen from the market-fresh fish selection displayed on wooden menu plates on the wall behind the chef. Sushi Sugita is a 1-Star Michelin restaurant in Tokyo run by Takaaki Sugita-san. Yes, Yamane Ryusuke san & Arai san were at sushi Kyubei at the same period. We hope you will fully enjoy our food without worrying about time. The maguro I was served, from Aomori prefecture, was very good but not particularly memorable -  and it certainly was not a particularly rare or prized cut. According to Tabelog, there are over 350 kaiten sushi restaurants around Tokyo. The article has been quite popular since then. Unlike my previous visit though, this time, I only managed to book a seat at the second counter - which I’ve dubbed “the tourist counter”. Nothing flashy, just genuinely delicious sushi. ... Sushi / Tokyo GOLD. And the tough times there instilled in him the idea that young people should go through hard training to gain experience and maturity. The talk of the town to start the year has been the opening of Sushi Namba's second location at the brand new Hibiya Midtown which opened in March of 2018. It's a perennial Tabelog Tokyo top 20 (currently ranked as the 16th best sushi shop in Tokyo with a very respectable 4.25 score) and it is helmed by a legendary, 3rd generation sushi chef, Nazuo Nagayama, who is highly respected for his encyclopedic knowledge of sushi. Could anyone recommend a sushi restaurant that will accept my reservation? Also, only one option is offered to foreign tourists at lunch, a ¥20,000 lunch that includes both otsumami and nigiri. Looking for something $300 and under. This is the annual restaurant award on the basis of evaluation by ordinary customers, not by industry experts. Last year, we shared an article on the highly-rated Yakiniku restaurants in Tokyo among local Japanese. Cost: JPY 25,000, before drinks Size: <12 seats Reserved: About 5 weeks in advance Miyaha came recommended by a sushi chef whom I hold in high regard. I was a little apprehensive about it, but it turned out to be an enjoyable (albeit expensive) lunch. I've been doing my research on tabelog but I keep reading that most of these places do not take reservations for new or foreign customers. Sushi Arai 8-10-2 Ginza, Ruan Building B1F, Tokyo, https://tabelog.com/tokyo/A1301/A130101/13188186/. ... Aji Arai Japanese Cuisine / Oita BRONZE. Today, we’ll share the list of genuinely popular (and the most exclusive, I should say) Sushi restaurants in Tokyo among local Japanese people. I don't know what is doing ? Sushi Arai (鮨あらい) Sushi Arai is currently one of the hottest sushiya in Tokyo. And yet there are touches that are throwbacks to sushi restaurants of old: a majestic ice box built into the rear wall and a row of handwritten wooden plates displaying the freshest fish each day. It has two small counters, the chef preparing the sushi in front of you as is traditional. Sea urchin and bluefin tuna are the two delectable icons of the Sushi Takamitsu menu. It should be noted that the first counter with Arai-san is now almost exclusively reserved for regulars. Foreigners, by all accounts, are only able to book the second counter. I’ve posted already about the exellent Sushi-ya, which quality and chef’s skills wise reminded me greatly of the great Sushi Saito. facebook. INGREDIENTS And while the chef adjusts the amount of rice if people would like to drink more, he never compromises on the generous size of the ingredients that top the rice. Sugita is said to be one of the hardest sushi restaurants to make a reservation at. Sushi Ryusuke is already difficult to reserve.., so even I want to go back this is not easy. As does the fact that this chef likes flexibility and welcomes customer input in a style called okonomi, or ‘as you like’. I’ve seen a lot of comments online from people who think this is a racist practice. Kyubey Ginza Honten, Ginza: See 874 unbiased reviews of Kyubey Ginza Honten, rated 4.5 of 5 on Tripadvisor and ranked #7 of 3,661 restaurants in Ginza. Sushi Arai (along with Amamoto) is the new darling of Edomae Sushi in Tokyo. We also have great sake that goes well with the food, and we will serve you with all our heart. One of the sushi restaurants that I had the pleasure of dining at is run by a relatively young chef, Yuichi Arai, who is a mere 33 years old and already has his first restaurant in Ginza, which was awarded One Michelin star and highly ranked on the Tabelog (Score: 4.41/5.0). Actually the only sushi yasan in style close to Shimizu san that is accepting non Japanese speaking is sushi Arai, but now you need to be a regular to go there ! 2020 The chef stands behind the beautiful unvarnished seven-seat hinoki counter under soft lighting, pleased with the authentic atmosphere he has achieved. All rights reserved. Having gained his cooking license during high school, Arai began training at Kyubey immediately after graduating. Saito, Sugita, Mitani, Sukiyabashi Jiro, Arai, Sushi Sho, Sawada, Kimura, Tokami etc. We strive to create a comfortable space for you to enjoy and relax. Chef Arai is completely unwavering in his belief that the sushi master should visit the market every day to select the best ingredients. Arai san, opened his sushi yasan at Ginza in following Shimizu san nigiri style, but now after his star is serving a lot of maguro. Arai Sushi / Tokyo GOLD. During my visit, I lunched along with two chefs from Australia, and the three of us had Chef Watanabe’s undivided attention for the duration of the meal. Below you’ll find a gallery of photos taken during my lunch at Arai’s second counter, with items shown in the order they were served. It should also be noted that foreign customers very frequently misbehave in sushi shops in Japan. JP EN. One of the important aspect of the sushi dining experience is the interaction between chef and customers. Therefore, if they have a capable chef on staff who is more fluent in English, and the space for a second counter, the idea to open a second counter starts to make a lot of sense. TABLEALL. Just like at the main counter, I found the nigiri to be delicious - bold shari that is strongly seasoned with a blend of komesu and akasu, and uniformly high quality neta. Yuichi Arai is just 33 years old and originally from western Tokyo. Sushi Arai is in the basement of an office building called Ruan in the Ginza, accessible via a lift from street level. Note: Since my visit to Hatsunezushi in mid-2015, the shop has exploded in popularity (you can blame some hyperbolic instagrammers for that) and is now quite difficult to book - supposedly, as of end-2016, all of 2017 is already booked for non-regulars! Its chef is relatively young but is a rising star of the Tokyo sushi scene, and reservations are already nightmarish. Omakase lunch course served by Sous chef at Sub counter, The price includes our booking fee of The wall behind the chef stands behind the chef preparing the sushi master should visit the market every day select... That overall, the chef preparing the sushi Takamitsu menu Arai ( 鮨あらい ) sushi Arai is completely in. Days - not only with Tokyo residents but also with foreign visitors ’ praise! Started in 2017 with a sea bream design and different seasonal motifs of sakura, bamboo pine! 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