Sukiyabashi Jiro Roppongi Hills скачать в хорошем качестве

Sukiyabashi Jiro Roppongi Hills

Takashi Ono (Jiro Ono's son) guided our culinary experience. Our group of 5 was the only one inside the 8-person sushi bar, and we were fortunate enough to have a very intimate, private experience with Chef Takashi (he even cracked some jokes along our culinary journey). The service was excellent. Our plates were cleaned immediately after each piece. Any grain of rice dropped beside our plates was picked up within less than a minute. Our glasses were refilled just before we finished the water inside. Takashi's assistant was incredibly accommodating and attentive. Every single fish served is caught at a specific time in its lifetime to preserve flavor concentration and optimum taste quality. After it is caught, each fish is put on reserve for Takashi and Jiro. This restaurant receives the best of the best, and nothing less. If Master Takashi finds one flaw in any of the raw ingredients he receives, he stops buying from that seller and effectively ruins that seller's reputation for all other future sales to premium sushi restaurants. It's insane. After transport to the restaurant, each item is individually temperature controlled until served to the customer. Each. Item. That means different parts of tuna are kept at different temperatures. The rice is perfectly warm. The shrimp is boiled and then taken out an exact time before serving so it is consumed while slightly above room temperature. Each piece of nigiri had the perfect amount of wasabi. Some slightly more or less than others, but for good reason. The order the pieces were consumed in was important as well. We were told exactly how to consume each piece and whether or not to add any of the side sauces/vegetables to them. Most of the sushi was unlike anything I have ever tasted. I must say that one, maybe two, of the pieces tasted better at a sushi restaurant I ate at the night before called Kyubey, in Ginza, but nevertheless it was outstanding and I could barely taste the difference. The ikura (fish egg) had no fishy/salty taste - it was marinated to perfection and isn't processed in a factory like most ikura. The uni (sea urchin) was soft, very creamy, and delicately sweet. When Takashi's apprentice brought out the tamago (sweet egg) prepared for us that night, Takashi looked at the batch, felt it for a few seconds and immediately sent his apprentice back to bring a new batch for us to eat. Takashi scolded his apprentice in Japanese after doing this. He was genuinely angry at the slightest sign of imperfection. Evidently, perfection is what Takashi strives for, and he takes his work very seriously. The tamago was the best piece of food/dessert I have ever consumed in my entire life. It went from sweetened egg to egg pudding and the more you chewed on it the more the pudding sweet flavor started to replace itself with the egg, but it wasn't so sweet as to overpower the egg's taste in the back of my mind. This piece was so simple, yet tasted absolutely incredible. Keep in mind, it takes 10 years of training to be allowed to prepare and serve tamago to customers at this restaurant. The squid's texture was perfect. The anago (saltwater eel) was deliciously smooth and transitioned back and forth between two similar but distinct tastes while eating it. Takashi carefully makes each transition from piece to piece as optimum as possible for your tongue to noticeably approve. For example, the uni (sea urchin) taste was sweet, and the piece we had immediately after (the giant clam) was served with a sweet sauce that complimented the previous item's sweetness and effectively preserved the same familiar "sweet" aftertaste while concentrating the taste buds more on the giant clam by the time we were done eating it. Not every piece I ate is pictured above. I will say that I did not find every single piece extraordinary, simply because I am not a huge fan of some of the fish (kohada and mackerel to be specific). However, this restaurant did make me rethink my predilections, and made both of those pieces not only enjoyable to eat but left me wanting more. I have heard that Takashi Ono's branch (the one I visited) is more friendly with foreigners compared to his father's branch. Customers usually spend a longer dining time at the son's branch as well. I thought I had eaten much less, but I went back through my camera roll, and I counted exactly 30 pieces of sushi (including an array of nigiri, sashimi, and original pieces created and prepared differently with multiple ingredients). I ordered 2 extra pieces of toro roll after the omakase (I received 3). I spent about $330 (1 person). To date, this is the best sushi restaurant I have ever eaten at and most likely the best overall sushi experience I will ever have. I highly recommend the movie "Jiro Dreams of Sushi" and eating at Sukiyabashi Jiro (the son's location if you don't speak Japanese well) if you want to gain a new perspective about sushi and more so meticulous, purpose-driven food preparation itself. 5/5