Dinner @ Sushi Suzuki 鮨 鈴木 (Tokyo, Japan)

October 12, 2020 in Japanese

For my February 2018 meal at Sushi Suzuki, my hotel concierge assisted to make the reservation in January 2018. And I was pre-informed that the omakase course would cost about ¥30,000. And for my 7pm appointment, I managed to arrive at the restaurant punctually although I was slightly thrown off-guard by Google map. For some odd reason, Google map directed me to the smaller road behind the building when one should really enter the building from the main road.

Seats were pre-arranged. I was led to sit between pairs of men dressed in suit and engaged in some pretty serious conversation (by the tone of their voices). Guessed they must have come for dinner after work. And the ambience at Sushi Suzuki was pretty quiet and solemn. And after taking my drinks order, I commenced my omakase dinner (¥30,000) with:-

1) Dish #1 (above) – Blow fish.

2) Dish #2 (above) – Grouper with salt, and Japanese spotted prawn (botan-ebi) with wasabi.

3) Dish #3 (above) – Whale with ginger.

4) Dish #4 (above) – Steamed oyster with yuzu.

5) Dish #5 (above) – Blow fish (fugu) milt with caviar. And I was cautioned by chef-owner Takao Suzuki that it was going to be hot.


6) Dish #6 (above) – Steamed abalone. Very tender and nice.

7) Dish #7 (above) – Black throat sea perch (nodoguro).

8) Dish #8 (above) – Saba bozushi (mackerel stick sushi). This was good! Pretty stoked that this was served as 2 pieces too.

9) Dish #9 (above) – Mullet roe (karasumi).

10) Dish #10 (above) – Monkfish liver (ankimo). I was surprised this was a cold dish.

  
  
  
  

  
  
  

11) Dish #11 (above) – Sushi assortment; Flounder (hirame), striped jack (shima aji), tuna (maguro), medium fatty tuna (chutoro), premium fatty tuna (otoro), baby gizzard shad (shinko), needlefish (sayori), sea urchin (uni) rice, squid, ark shell claim (akagai), tiger prawn (kuruma-ebi), clam (hamaguri), sea eel (anago) and rolled egg omelette (tamago).

At this point, head chef Suzuki san asked if I was full. Since I’m one who eats till I’m 120% full rather than 80%, I said “1 more”. He asked me to choose the fish I would like to have, but I asked him to recommend instead. And as I was having my baby snapper nigiri sushi, I watched head chef Suzuki san dish out scallop nigiri sushi for the pair beside me. And it looked so good and tempting. So when head chef Suzuki san followed up and asked if I was full, I couldn’t resist but say “1 more” again. Haha. I really was just being greedy by this point cause I was already 110% full.

  

12) Add-ons (above) – Baby snapper (kasu) and scallop (hotate).

Now, the pair beside me showed no sign of ending their omakase meal yet. I watched them being served giant penshell nigiri sushi. And as with my previous sushi, head chef Suzuki san checked to see if I was full after I finished my (additional) scallop nigiri sushi. But this time round, I nodded instead of letting greed get the better of me. Ha!

With the 2 additional sushi and my green tea, my dinner came up to ¥40,000 (inclusive of tax and service charge). And I have to say this was one expensive dinner. It was even more expensive than some of my sushi dinners at restaurants which had Michelin star. Uh huh. Sushi Suzuki has no Michelin star, though one may argue that it’s ranked Bronze by Tablelog.

So a brief history about Sushi Suzuki… Head chef Suzuki san trained for 12 years at Sushi Aoki (in Ginza, Tokyo) before opening his own restaurant in 2015.

It was pretty amazing watching head chef Suzuki san make his sushi cause he was fast! When I was still chewing (slowly) on my sushi, he was already preparing my next sushi. And that’s even when there were 5 of us! And for his sushi, his sushi rice (shari) was warm. And one could taste the slight distinct sourness of the vinegar used to season the rice. Don’t get me wrong. I actually like my sushi rice that way.

Would I recommend Sushi Suzuki? Well… I honestly enjoyed what he dished out. However the price tag just didn’t seem to justify. It’s way too expensive. I would recommend Sushi Suzuki if my dinner cost 25% lesser. But if one really wants to try head chef Suzuki san’s food, probably make reservation for lunch where I heard it’s cost less than half compared to dinner. Yet still being able to enjoy equally quality sushi. But if price isn’t a factor, Sushi Suzuki is relatively easy to make reservation. Pretty handy if one needs a last-minute (ie, same day) booking.

SUSHI SUZUKI 鮨 鈴木
6-5-15 Ginza, Chuo, Tokyo, Japan (東京都 中央区 銀座 6-5-15 銀座能楽堂ビル 5F)
+81 3 5537 6868, Tablelog
Overall: 7
Opening hours:-
Food/Beverage: 8
Tues – Sun : 12:00 – 14:00 (Lunch)
Ambience: 7
Tues – Sun : 18:00 – 22:00 (Dinner)
Value: 6
Service: 7
* Closed on Mon

Dinner @ Tominokoji Yamagishi (Kyoto, Japan)

October 8, 2020 in Japanese

A few days were spent in Kyoto for my February/March 2019 trip to Japan. Well… 2 days to be exact. And for the very short period spent in Kyoto, my dinner reservation at 1 Michelin-starred Tominokoji Yamagishi was made via Tableall. I sent my reservation request as early as July 2018 for my meal in February 2019. Uh huh… Kiasu-ism (fear of losing out) at its best. Haha! Don’t judge me please.

But it was kinda crazy that just 2 days before my dinner, I received an email from Tableall informing that Tominokoji Yamagishi had hiked the price because ingredients in winter were more expensive in general. So the last notice was in no way Tableall’s fault. Pure coincidence as Tableall also offered the option for a full refund if I wasn’t comfortable with the price increase. And for my dinner at Tominokoji Yamagishi, it was planned with another foodie friend @terenceongwh to check out the place together.

  

For our 9pm dinner reservation, we reached early at 8.40pm. And we were directed to a separate hut located just beside the open car park. However, the restaurant wasn’t strict with the first-come-first-sit policy.

A couple arrived after us and was waiting in the waiting hut with us. And because they reached after us, they were nearer to the door of the hut. So when the staff came for us, the couple exited the waiting hut first and entered the restaurant before us. And oddly, I noticed another group was already seated at the counter when we entered. Hmm…

Do note that we had to remove our footwear for both the waiting hut and restaurant. So one may want to make sure no holes in socks, or wear footwear that’s easy to slip in and out. Thank goodness I’m a sneakers person and not a boots or heels person. Keke.

And once all 9 of us customers settled down, chef-owner Takahiro Yamagishi commenced our ¥25,000 dinner with:-

1) Dish #1 (above) – Cod milt with radish.


  

2) Dish #2 (above) – Sandwich of Spanish mackerel (sawara), rice cake and penshell clam (tairagai). And the seafood were all grilled over charcoal. We were each given a wooden plate for us to place the ‘sandwich’ down. But because this was handed to us by head chef Yamagishi san, I didn’t notice the plate and finished it quickly after snapping a picture. Ha.

  

3) Dish #3 (above) – Steamed egg (chawanmushi). There was also another ingredient inside which texture reminded me of fish maw.

4) Dish #4 (above) – Blow fish (fugu) sashimi and blow fish milt with ponzo sauce. I enjoyed this!


5) Dish #5 (above) – Taiza crab in white miso soup. I was really excited for this. Only available during winter, Taiza crabs are snow crabs (matsuba crabs) caught in Taiza Port and are ranked top in quality and flavor. And for this, head chef Yamagishi san started off by cooking the vegetables in the stock. After removing and portioning the cooked vegetables, he skimmed off the scum before continuing to cook the crab meat in the simmering broth (shabu shabu). Such a treat!

  

6) Dish #6 (above) – Taiza crab in white miso reduction.


  

7) Dish #7 (above) – It’s only after my meal at Tominokoji Yamagishi that I learnt this dish was called ‘Sugi Hassun’; A tray of tidbits made with ingredients from the seas and mountains. Typically 1 kind of sushi and several smaller side dishes. And supposedly the ultimate signature dish that symbolized the essence of the restaurant.

8) Dish #8 (above) – Belt fish (tachiuo) topped with chopped onion, and served alongside burdock.

  

9) Dish #9 (above) – Mackerel stick sushi (saba bozushi) with shiso leaf, sesame seeds and ginger.


10) Dish #10 (above) – Sea urchin hand roll. And for this, head chef Yamagishi san went round and asked how full we were. I guess he adjusted the sushi rice (shari) portion according to our responses. But now… One may have seen pictures of this hand roll with 2 rows of sea urchin. But that’s really for his regulars. Everyone, in that 9pm seating, were given just 1 row of sea urchin. Still a lot (of sea urchin), I say!

11) Dish #11 (above) – Baby white anchovy (shirauo) and urui (a type of mountain herb).


  

12) Dish #12 (above) – Grilled sardine (iwashi). We were also given pollock roe (mentaiko), nameko mushroom and dried baby sardines to enjoy with the fish and rice. White radish (daikon) was also available. But instead of placing the radish in bowls for us to help ourselves, the staff would go round and ask if we wanted the radish. Which they would then put into our bowls upon request.

13) Roasted tea (above)

14) Dish #13 (above) – Sticky renkon (lotus root) mochi, served slightly warm. And I liked how the leaves left a refreshing mint aftertaste.

15) Matcha (above)

I had always thought Tominokoji Yamagishi was a kaiseki restaurant. But again, it was only after my meal that I learnt Tominokoji Yamagishi’s cuisine was cha-kaiseki; Based on the tradition of tea ceremony. Interesting…

Would I recommend Tominokoji Yamagishi? Well… I am actually on the fence for this. A good meal is made up of many factors, and not just food alone. And I was slightly thrown off guard by head chef Yamagishi san. Based on all the pictures shared on Instagram, I imagined him to be a very friendly and smiley person, and always gamed to pose for the camera. But he wasn’t all that. He did pose for the my camera, but was selective in who he posed generously for. So it was disappointing because it was pretty obvious that I was among the few who were into ‘camera eat first’. I ended up feeling slightly awkward and extra conscious of myself during the meal. And am pretty sure I wasn’t being over sensitive.

But food wise, it was a pure treat. Winter was definitely the right season to visit Tominokoji Yamagishi. I especially enjoyed the blow fish and crab dishes. Although I be outright honest too that I wasn’t impressed with the sea urchin hand roll. Yes, it’s great for Instagram, but any chef could pull off that ensemble. One just needed the right ingredients.

And because I booked my meal at Tominokoji Yamagishi through Tableall, I pre-paid ¥32,000 (including tax, Tableall’s handling fee, etc). And for my drinks order (hot green tea), I topped up another ¥1200 at the restaurant.

TOMINOKOJI YAMAGISHI 富小路 やま岸
560 Honeyanocho, Nakagyo, Kyoto, Japan (京都府 京都市中京区 富小路通六角下る骨屋之町560)
+81 75 708 7865, Website, Tablelog
Overall: 8
Opening hours:-
Food/Beverage: 8
Mon, Wed – Sun : 18:00 – 23:00
Ambience: 8
Value: 8
Service: 7
* Closed on Tues, 2nd & 4th Wed

Dinner @ Nishiazabu Taku 西麻布 拓 (Tokyo, Japan)

October 4, 2020 in Japanese

Unlike my Japan trip in 2018 which my sushi planning was based on recommendation from a Japanese foodie instagrammer, my February 2019 trip was planned to my foodie friends’ recommendations. In particular @zachdevours‘. Whom I also nick ‘InstaGram Bottomless Pit’ on my blog. My gosh. It has been a long while since I mentioned IGBP here. Keke.

And like me, IGBP travels to Japan annually. Well okie… Minus 2020 cause of COVID-19. However, while I preferred checking out different places, IGBP and his family would religiously return to their regular sushi-hunts. So I was keen to check out IGBP’s recommendations (Nishiazabu Taku and Sukiyabashi Jiro Roppongi) and understand the ‘pull factor’.

My hotel concierge assisted to make the reservation at Nishiazabu Taku. Got them to specifically request for head chef Kenji Ishizaka as I read that customers at Nishiazabu Taku would be served by either head chef or sous chef. And it would have been nice too if I managed to match my appointment date with IGBP’s, but somehow our meal schedules just couldn’t align. Boohoo.

The L-shaped counter could sit up to 8 people. And at 6pm, I was the first to arrive at the restaurant. I guessed I must be the only one eating early that evening because once I settled down, head chef Ishizaka san immediately commenced my ¥21,600 omakase dinner with:-

1) Dish #1 (above) – Broad bean. And I was unsure how exactly to eat these when head chef Ishizaka san placed the dish in front me. Seeing my puzzled look, I was told to pick it up with my hands and squeeze the bean out from the skin. Ahhh…

2) Dish #2 (above) – Sea cucumber with jelly.

3) Dish #3 (above) – Flounder.

4) Dish #4 (above) – Grilled flounder fin.

5) Dish #5 (above) – イボダイ. Am able to share the fish’s Japanese name (and in Japanese character) because head chef Ishizaka san made reference to a book while trying to explain the fish that was served. And yup! It’s a small butter fish.

6) Dish #6 (above) – Clam, lightly grilled. And was told to enjoy it with salt.

7) Dish #7 (above) – Baby snapper. And to give me a gauge of how ‘big’ the baby snapper was, head chef Ishizaka san said he could only get 2 such pieces from it.

8) Dish #8 (above) – Ice fish with fresh sea weed.

9) Dish #9 (above) – Needlefish.

10) Dish #10 (above) – Cod milt.

11) Dish #11 (above) – King salmon from Hokkaido.


12) Dish #12 (above) – Short spine sea urchin.

13) Dish #13 (above) – Purple sea urchin.

14) Dish #14 (above) – Shiitake mushroom with ponzu sauce.

15) Dish #15 (above) – King squid, aged for 5 days.

16) Dish #16 (above) – Squid legs, served with a little salt.

17) Dish #17 (above) – Steamed egg (chawanmushi) with clam stock.

18) Dish #18 (above) – Spanish mackerel belly.

19) Dish #19 (above) – Smoked Spanish mackerel. And for this, I was told it’s a cut from the back.

20) Dish #20 (above) – Rock fish. And interestingly, I was told to eat the fish & vegetables separately.

21) Dish #21 (above) – Sandwich of daikon, shiso leaf and Japanese plum (ume).

22) Dish #22 (above) – Baby tuna (meiji maguro).

23) Dish #23 (above) – Swordfish. And instead of serving a (solid) slice of swordfish, he made the topping with swordfish scrape.

24) Dish #24 (above) – Premium fatty tuna (otoro).

25) Dish #25 (above) – Gizzard shad.

26) Dish #26 (above) – Japanese spotted prawn (botan ebi) with wasabi & soya.

27) Dish #27 (above) – And from the same Japanese spotted prawn (from the earlier dish), the remaining portion was grilled and served as a nigiri sushi.

28) Dish #28 (above) – Mackerel and turnip.

And by this point, I couldn’t resist but tell head chef Ishizaka san that I was full. His sushi was like size L, by the way. Very big mouthful! And he replied me by saying “Last one.” Last one? Okie!

29) Dish #29 (above) – Sea eel. And I could tell head chef Ishizaka san used lesser sushi rice for my last piece of my sushi. Keke.

30) Dish #30 (above) – Egg omlette (tamago). And it’s interesting that there’s 2 different textures within the 1 piece; The top half was smooth while the bottom half was like custard cake. Nice!

31) Dish #31 (above) – Miso soup.

32) Dish #32 (above) – Just when I thought I had come to the end of my meal, head chef Ishizaka san asked if I wanted ice cream. Oh my god. But not being able to resist even though I was full, he went on to mention there’s 5 flavours. Unable to choose 1 (since I would want 1 of each), I asked him for his recommendation. To which he said “3?” HAHA! And he must have noticed my eyes widening because he continued by saying “small ones!” Too cute.. And I went with his recommendation of kinako, shouyu and houjicha.

So on the night of my dinner, head chef Ishizaka san attended to 5 (including me) while the other 2 seated at the counter were attended by the sous chef. There was also another group in the private room. And while head chef Ishizaka san didn’t speak much, one could tell he takes a lot of pride in the dishes he put in front of us. He would often gently gaze at me to check my reaction and to make sure I was enjoying myself. He’s pretty chilled (or open-minded?) too because he didn’t mind the pair of (Japanese & non-Japanese) customers conversing loudly. And I noticed he alternate cooked dishes (otsumami) with the sushi-s. A pretty ingenious idea actually to prevent sushi ‘saturation’ especially since his sushi was pretty big.

IGBP who always had head chef Ishizaka san for their previous meals at Nishiazabu Taku suddenly had the sous chef for their 2019 meal. And he shared with me that there’s definitely a difference. So I would say it’s necessary to request for head chef Ishizaka san if one decides to dine at Nishiazabu Taku.

And a little more about head chef Ishizaka san… He didn’t start off being the head chef at Nishiazabu Taku. Kenji Ishizaka san was training at Ginza Kyubey when he crossed path with Takuya Sato san. On the fifth year of opening Nishiazabu Taku (2010), Sato san got Ishizaka san to come onboard as the second chef. And it was in 2016 when Sato san decided to relocate to Hawaii to help a friend (master chef Keiji Nakazawa of Sushi Sho-Tokyo) to open a sushi restaurant (Sushi Sho Honolulu) that Ishizaka san stepped up to become head chef of Nishiazabu Taku.

So do I recommend 1 Michelin starred Nishiazabu Taku? Yes, but it wouldn’t be a restaurant that comes immediately to mind if one asked me for sushi-ya recommendation in Tokyo. How should I better put it… It was a good meal but the dining experience didn’t leave a deep impression. But that’s because rather than trying to impress by taking out slabs of fishes, etc, head chef Ishizaka san allowed his dishes to speak for themselves. And that also meant he had minimal interaction with customers. It was as though he didn’t want to disturb us unnecessarily. So yes, if one is in a big group and would like a place where one could converse freely yet still be able to enjoy safe and good sushi, Nishiazabu Taku is definitely the place to go to.

And the lack of attention on social media meant if one left planning to the very last minute or have extra meal slots for filling, one should be able to get a seat at Nishiazabu Taku pretty easily. But having said that, don’t take the risk by booking a few days ahead only. At least 1.5 weeks notice please!

My meal came up to ¥21,600, including tax and service charge.

NISHIAZABU TAKU 西麻布 拓
1F, 2-11-5 Nishiazabu, Minato City, Tokyo, Japan (東京都 港区 西麻布 2-11-5 カパルア西麻布 1F)
+81 3 5774 4372, Tablelog
Overall: 8
Opening hours:-
Food/Beverage: 8
Mon – Sat : 18:00 – 22:30
Ambience: 7
Value: 8
Service: 8
* Closed on Sun