Sukiyabashi Jiro is not only one of the best sushi restaurants in the world, it’s also one of the hardest to get into. The tiny Tokyo establishment was a destination of choice for Barack Obama and Japanese Prime Minister Shinzo Abe during Obama’s visit back in April, and it was also featured prominently in the documentary, “Jiro Dreams Of Sushi,” inspiring sushi fans from around the world to seek out a seat at the counter. We spoke with three foodies who have traveled to the sushi mecca and eaten Chef Jiro Ono’s 20-course omakase menu, which costs around $300, or 30,000 Japanese yen. Here is their best advice on getting a reservation at Sukiyabashi Jiro (all emphasis ours). When I went, booking was not especially difficult as such, but I had to go with a Japanese speaker (a friend who lives in Tokyo came with us, so that was not a problem). I had my friend who lives in Tokyo call and get some intel. I found out that they start taking reservations the first of the month, the month prior to when you want to go.

As I was going to be there in March, I would need to call on February 1st. So on February 1st Tokyo time, I had my native Japanese speaker friends mobilized to call — a couple people in Tokyo, and one in New York. The line was busy for FOUR DAYS. By the time they got through, of course all of March was booked. Of course, this made me even more determined to score a res. After a few other desperate attempts failed, I finally had my hotel concierge in Tokyo call. They got me in, but to the Roppongi branch, not the original one in Ginza. For Jiro, the official rule is that you should call in the first day of each month to reserve for next month’s seating. However, most people that I know who got reservations are through local Japanese people who know the restaurant well, or they have some industry connections. Concierges from prestigious hotels may be able to help, but not always. Personally, I also have to book through a Japanese friend who is a regular here and so I can’t attest to the level of difficulty to book a seat at Jiro as a new customer, especially from overseas.

One thing I do know is that they only take phone reservations. In both of my visits, I had seen people (foreigners and local Japanese) who tried to walk in to grab a seat either on the same day or for future, and they would immediately turn them down and tell them to call instead.  So don’t bother to think you can just go to the shop and make a reservation in person. They won’t allow it to happen. I’ve visited Sukiyabashi Jiro three times. The first time I visited in 2008, I called and made the reservation myself. sushi in suhl wahre geschichteI spoke to them in Japanese, and explained that I ate everything without exception. haru sushi menu lodi caI sensed reluctance on the phone. sumo sushi menu cinnaminson

I made the reservation three weeks to the day. When I tried calling again in 2010 it was more difficult. There “wasn’t any availability.” I had the hotel concierge call and they were able to get three seats at the sushi counter. The same went for 2012. These reservations were made 3-4 weeks to date. Foreigners who don’t speak Japanese are known as gaijin, and may have a hard time getting a reservation at Sukiybashi Jiro or being served once they do. Chef Ono doesn’t speak English and his son speaks very little, so bringing along someone who speaks fluent Japanese is not only highly recommended, but often necessary.jiro dreams of sushi session times melbourne Guests should also be aware that the meal may cost $300 (or more, depending on the exchange rate), but will last no more than a half an hour. sushi grade fish vons

Chef Ono encourages a fast pace with each bite size piece of fish coming out every minute or so. “My last meal lasted 19 minutes,” Goldberg told us. “The meal never felt rushed, but each slice of fish is bite-sized and as soon as I took a bite there was another piece of fish waiting.” “The experience was worth it in 2008, but I no longer think it’s the best sushi in Tokyo,” Goldberg added. Hayler agreed, saying that while his meal at Sukiyabashi Jiro was “objectively good,” it still did not compare to other sushi restaurants in Tokyo such as Sushi Saito, Yoshitake, Mizutani, and Sawada.sushi grade fish portsmouth nh And for those who love to Instagram their meals, feel free to bring along a camera. “The restaurant, and chef Ono, have evolved very much from 2008 to 2012,” Goldberg told Business Insider. “In 2008 photography was discouraged. In fact, I remember Chef Ono reminding me to ‘eat quickly’ because it would affect the texture and temperature of the fish and rice.

In 2012, Chef Ono encouraged photography — even posing and smiling with guests.”President Obama Dines at Jiro Dreams of Sushi Restaurant One of the perks of being the President of the United States: You don’t need a reservation to get into a hot Tokyo restaurant where the waiting list is two months. Shortly after arriving in Japan’s capital on Wednesday for a state visit with Shinzo Abe, the country’s prime minister, President Obama made a beeline for Sukiyabashi Jiro, reports ABC. The tiny sushi bar gained worldwide fame after being featured in 2011 documentary Jiro Dreams of Sushi. While the White House didn’t reveal what the president ate, typical menu offerings include flatfish, squid, yellowtail tuna, mackerel and octopus. And though the 10-seat shop is located in a basement attached to the Ginza metro station, prices rival upscale establishments: Lunch runs about $230 per person while the 19-piece chef’s selection comes in at just less than $300. The president had plenty of company, including Abe, U.S. Ambassador to Japan Caroline Kennedy and National Security Adviser Susan Rice.

The eatery’s 89-year-old owner and master chef, Jiro Ono — the world’s only sushi chef to receive a rare three stars from Michelin — became an overnight sensation after the doc’s debut. “I’ll continue my climb, trying to reach the top, but no one knows where the top is!” says the hard-working octogenarian in the film. Still, having one of the world’s most important leaders eat your raw fish has to count as a high. And President Obama seemed impressed: As he left the restaurant, he reportedly told the press, “That’s some good sushi right there.” FILED UNDER: Barack Obama , Food , Restaurants , Stars & Chefs , Travel On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants.

In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks. “What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic. Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”