Harutaka * ( Chef’s Choice Sushi by ex-Jiro Chef) , Tokyo HARUTAKA * , Ginza,  Tokyo. Pedigree : 1 michelin star. (2 stars in 2011) Harutaka is very well known as chef’s favorite sushi ( Ryugin’s Seiji Yamamoto and even fellow sushi-master 3-star Yoshitake-san) , possibly because this sushi-ya opens till late in time for chef’s supper after work! The chef here is  also a former … Sukiyabashi Jiro Roppongi ** , Tokyo (so near.. yet so far) Sukiyabashi Jiro , Roppongi Branch Pedigree : 2 Michelin Stars run by the son of THE LEGEND – Jiro Ono. By now, the man needs no introduction .. just grab the dvd of ‘Jiro Dreams of Sushi’ ! Location : Within the landmark ROPPONGI HILLS complex (side building). In the vicinity are michelin-loaded restaurants like … Sushi Kimura ** (2013 Debut Michelin 2-star Sushi) , Tokyo /tokyo/A1317/A131708/13026584/dtlphotolst/1/smp0/D-normal/2/ Location : Outside city center. FUTAKO-TAMAGAWA , a relatively new fashionable residential area of the affluent.

Pedigree : Debut in the 2013 Michelin Tokyo guide with 2 stars. sushi grade fish winchester vaConsidering that the sushi category has been relatively ‘untouchable’ with the likes of Jiro, Mizutani, Saito and constant 2-stars like Sawada … jiro dreams of sushi mp4 UMI ** 2 Michelin Star Sushi in AOYOMA, Tokyo. juego sushi cat 2 the great purradeNot far off the main shopping areas of Omotesando/Aoyama. This lively sushi-ya serves over 30 different selections of fishes, including tsumami (sashimi) and nigiri (sushi). Sourcing seafood from all over Japan, the emphasis is on ‘quantity’ and ‘variety’. That’s not taking away anything from the sushi … 2 Michelin Star Sushi in Nishi-Azabu.

Opens till late (last order 1.00am) A very hospitable sushi-ya , as opposed to the initimidating atmosphere of most revered sushi-ya in Tokyo. Owner-chef has background as sommelier , hence, wine is not only served but suggested as a pairing for sushi. The Omakase course offers around 20-30 … 3 Michelin Star Sushi in Ginza For tuna lovers, Araki is certainly THE BEST SUSHI IN THE WORLD. And if you aren’t , Araki is still ONE OF the best sushi in the world. Flashback: In 2010, a sushi-ya little-known to the English-speaking community shot instantly to 3 michelin star status, rubbing shoulders with legendary … Sushi Kanesaka ** , Tokyo 2 Michelin star sushi in Ginza Shinji Kanesaka-san is one of the most highly-revered sushi master in Japan as well as one being one the most successful restauranteur , owning no less than 3 michelin-rated Sushi-yas in Tokyo and being the first sushi brand to successfully make its name overseas with Shinji at legendary Raffles … Sushi Saito ***, Tokyo

3 Star Michelin Sushi in Akasaka. Located next to the American embassy – this is one of the weirdest locations not just for a 3-star michelin restaurant, but FOR ANY RESTAURANT! Literally inside a car-park building, the restaurant itself (if you could call it that!) has a seating area smaller than some restroom cubicle (no … 2 michelin star sushi One of the most highly-rated sushi in Tokyo. Masterchef KOJI SAWADA runs this tiny sushi place single-handedly with his wife as the sole waitress. An immensely intimidating atmosphere where we were told repeatedly not to take photographs. The chef later did however apologize and explained that Japanese his regular customers find … Sushi Mizutani ***, Tokyo One of 4 3-stars Michelin Sushi in Tokyo, and alongside Sukiyabashi Jiro, Mizutani was the first to get the 3 stars ever since the inaugural guide was published. A protege of JIRO , it is reported that Mizutani obtained all the fish from exactly the same source as his ex-boss.

On this rare occasion, we … Sukiyabashi Jiro*** , Tokyo For the past 3 years, and most recently in January 2011 (before the tsunami devastation hit Japan) , sfreelife tasters embarked on a ‘sushi journey’ to the reputably ‘greatest sushi restaurants’ in the world (ie. Without a doubt, sushi is a favorite amongst our tasters, who self-admittedly play a part in pushing those rare … Tsukiji Market (part 2 – the sushi) Another main attraction of visiting the market is the famous row of Sushi-Ya in the outer layer. There are too many to count but 2 are crazily popular – Sushi Dai and Sushi Daiwa – both located next to each other. According to most people, there isn’t much to separate the two although Sushi Dai … Tsukiji Market (part 1 – the market) Tsukiji Market needs no introduction. So i’ll just quote directly off Wikipedia : ‘..the biggest wholesale and seafood market in the world and also one of the largest wholesale food markets of any kind.

There are two distinct sections of the market as a whole. The “inner market” (jonai shijo) is the licensed wholesale market, … Midori Sushi , Shibuya Extremely popular Sushi-Ya from Umegaoka Expect long queues, at least half to one-and-a-half hour at meal times! Shibuya Branch @ Mark CityWhat are the necessary ingredients for to popular opinion, they are not just rice and fish/seafood. that the rice used for sushi is specially seasoned with one or several of the following: vinegar (usually a special type of vinegar used only for cooking sushi rice), salt, sugar, sake (or sake wine mirin), even a broth of edible kelp kombu. In addition, the rice used for making sushi is short-grained and not the same as the rice common in other Asian cuisines. that the seaweed wrapper nori is a necessary ingredient for every sushi – an opinion popular among those who are familiar mainly with Western-style sushi rolls. Surprisingly, the strong flavor

of wasabi is not a compulsory condiment either. chefs add wasabi only to certain sushi pieces that go well with it. and pickled ginger, on the other hand, are almost always indispensable.Sushi is originally not Japanese at all? this is actually true. The history of sushi dates back to the first centuries of the previous millennium and takes us to Southeast Asia where local people used to preserve fish by storing it in salt and under fermented rice for months in order to make it edible for a long time. Around the 8th century this practice entered Japan and evolved first into traditional fermented fish dishes with a strong odor (known as funazushi and still offered in Shiga prefecture) before vinegar was added to shorten theEventually the people in the Edo period started consuming the fresh fish and rice together and laid the grounds of what modern sushi isAround the same time, the popular “Edo-mae” style was created, which uses only fresh seafood caught in the Tokyo Bay (and nowhere else).

high-end restaurants in Tokyo still follow this traditional Edo-mae style ofThere are more sushi types than just rolls travelers are often surprised to see in Japanese stores sushi types that differ greatly from their expectations. In fact, the sushi rolls (makizushi) and the cylindrical pieces of rice with a seafood topping over them (nigiri-zushi) are only two of the common types in Japanese cuisine. Even among them there are plenty of varieties (in thickness for the rolls, or the popular gunkan-maki seaweed-wrapped rice with toppings that was originally developed by the Ginza Kyubey restaurant). well-known sushi types are temaki (cones wrapped in seaweed), inari-zushi (rather sweet rice stuffed in tofu pouches), the flat oshizushi made by pressing the rice and the fish, and the chirashi-zushi which is essentially seafood spread over a bowl of rice. In recent years, Western-style creative sushi, such as California rolls, has also entered the Japanese market.

traveling throughout Japan will be thrilled to find out that each local region has its own specific sushi type that has peculiar ingredients and shapes and cannot be seen anywhere else. Such are the examples of datemaki-zushi (sushi rolls covered with an egg roll, famous in Chiba and Osaka), mehari-zushi (rice rolled in edible plant leaves, popular in Nara and Wakayama), funa-zushi (fish stuffed with fermented rice, native to Shiga), and others. What are the most common seafood toppings? every type of seafood can be an ingredient for sushi. from various types of fish (blue fin tuna, horse mackerel, yellowtail, flounder, salmon, sardine, amberfish, bonito, sea bream, etc.), roe, whelk, clam, shellfish, eel, octopus, squid, shrimp, abalone, scallop, oyster, sea urchin, and many more. However, the classical red tuna meat is what people oftenThere are various parts of the blue fin tuna that can be consumed, ranging from the inexpensive akami

(red meat) to chutoro (medium fat lighter tuna pieces) and the most expensive otoro (fatty tuna or marbled tuna) which is often served as a special treat at the end of a meal in good-quality sushi restaurants.Sushi should be eaten with fingers?! correct answer is that both eating with fingers and with chopsticks is acceptable, and the staff at high-end sushi restaurants will not sanction eitherSurely, some people will find it much easier to eat nigiri-zushi with their hands, especially if the seafood topping is a shrimp with its tail! Proper etiquette commands that you should never put wasabi in the soy sauce dish – or any wasabi at all, because the chef has already added the necessary quantity of the condiment for each individual sushi piece. Another less-known rule states that you should dip only the seafood topping in the soy sauce and not the rice itself. where eating with fingers will come handy! Check the video below to learn more about the proper manners of eating sushi:What are the best places to relish the

exquisite taste of high-quality sushi?  is home to many high-end sushi restaurants (many of which are awarded with Michelin stars) serving customized menu sets for 25 000 JPY to 40 000 JPY. of these places are located in the little side streets of Ginza and have only about 8-10 counter seats which makes prior reservations extremely difficult, especially for foreign visitors. Our restaurant reservation system will help you in securing seats for restaurants that are otherwise difficult to access. not expect to order a la carte in any good-quality sushi restaurant. will personalize the dinner and will serve you freshly made pieces of sushi oneA typical dinner will start with appetizers (often a soup is included too) before the chef proceeds to making a series of delicious nigiri-zushi with (Japanese layered omelette) is usually served at the end and is believed to demonstrate the culinary skill level of the chef. Jiro and Ginza Kyubey are by far two of the most famous sushi restaurants in

Chef Jiro Ono rose to fame after the release of the documentary “Jiro Dreams of Sushi” in 2011 and President Obama’s visit in 2013 together with Prime Minister Shinzo Abe. Securing seats in Ginza’s Jiro is virtually impossible, but you can make a reservation for the restaurant of his son inGinza Kyubey’s history dates back to 1935. seaweed-wrapped sushi and is widely acclaimed as the “mecca for sushi lovers.” Many of Jiro’s and Kyubey’s apprentices went on to open their own restaurants and become popular sushi chefs. 3-starred Sushi Saito was described by CNN Travel as a “hidden gem” and ranks the highest among Asia’s Best 50 Restaurants. Miyako is called “a Michelin 3-star restaurant without the stars” and treats the guest with rare side dishes such as abalone sashimi and monkfish liver. Yoshitake (Michelin 3-stars) offers a unique combination of traditional Edo-mae style sushi and original artistic gourmet creations.

Sawada has 2 Michelin stars and the dinner often consists of rare items such as dried sea cucumber egg, gingko nuts, and sushi with a wide variety of seafood Mizutani, another holder of 2 Michelin stars, is owned by Chef Mizutani, a former disciple of Chef Jiro Ono. The rice of the sushi served here has a distinctive taste and softness that can’t be found anywhere else. Hashiguchi has no Michelin stars mainly because Chef Hashiguchi refuses to receive ranks and media attention. Here you can savor unique items such as geoduck sashimi, sushi with white fish, and even almost-live clams! Harutaka has 2 Michelin stars and its owner Chef Harutaka follows the culinary traditions of his teacher Chef Jiro Ono. This is especially seen in the fine quality of the sushi rice. Iwa owns 1 Michelin star. The young Chef Iwa speaks English and will chat with you, explaining in details the ingredients used for the dinner. Mitani offers not only a wide selection of Edo-mae style sushi but also an