Sushi tokami

Sushi tokami follow my delicious lunch at KyubeyI headed to Sushi Tokami currently ranked as the 5 best sushiya in Tokyo on Tabelog for dinner.

March 08, If you think I'm in Japan again, guess again! The original Sushi Tokami in Japan was established in and immediately earned its Michelin star status in I haven't been to Sushi Tokami in Tokyo but it is quite famous for its tuna since the owner of Tokami also owns a renown specialty tuna shop in Tsukiji that supplies tuna to many top-rated sushiyas in Tokyo. As it is currently ranked in the Top 10 for sushi in Tokyo on Tabelog , I was excited to give it a try to see how the sushi compares to Tokyo so I came here for lunch with J. I ended up ordering the 12 piece set while J went for the 16 piece set. The space in Hong Kong is huge and spacious since it has not one but two sushi counters which I hear is much bigger than the one in Tokyo.

Sushi tokami

This is primarily to pair with the shop's calling card, which are its maguro selections see 2 below. There are a variety of sushiya in Tokyo that exclusively use akazu but none in my experience where the flavor is as strong as at Tokami. Some of the most famous sushiya in Tokyo, including king-of-the-heap Sushi Saito , are rumored to use the same tuna supplier. My meal there included a well-executed series of otsumami most notable: the aforementioned hand roll, steamed abalone with liver sauce a Yoshitake riff , ozaki wagyu, and grilled sanma. The nigiri are slightly larger and the shari has a slightly "rounder" shape than what many might consider to be "standard" in Ginza, but I found the sushi to be very well-balanced. Several pieces particularly the tuna, sanma, and aburi kamasu konbujime reached best-ever status in my book. While the preference for akazu was a bit too strong in some pieces though not nearly as sharp as, say, the gomezu-seasoned rice at Sawada , the quality of shari was generally very good, if not excellent. The one lackluster item was the tamago - it wasn't close to the level you'd expect from a top-tier sushiya, and I would have preferred a store-bought version to what I was served. My experience with Tokyo sushiya is quite limited, but in my book Tokami was a better experience than other more expensive shops with more Michelin stars. Sato-san is extremely friendly, open, and earnest, and also speaks decent English. With only one itamae and a single server, the experience felt very friendly and intimate and is one which I would highly recommend. My hunch is that getting a reservation here will become more difficult as word spreads. View fullsize.

First was flounder, squid, pincer, and then baby snapper. Facebook 0 Twitter Tumblr Pinterest 0 0 Sushi tokami.

On our first trip to Tokyo we got reservations at Sushi Tokami, a Michelin star restaurant in Ginza, where we were introduced to high end sushi. With the last day of our trip, we wanted to cap our time in Japan with a truly great meal. We managed to get reservations at Sushi Tokami after a recommendation and some help from the concierge at the Park Hotel. Getting to Sushi Tokami is pretty easy. We walked inside the corner building and took the elevator down to the basement. Down the hallway to the right was the door to Sushi Tokami. We were greeted at the door and shown to our seats.

To follow my delicious lunch at Kyubey , I headed to Sushi Tokami currently ranked as the 5 best sushiya in Tokyo on Tabelog for dinner. The restaurant is located in the basement of the Seiwa Silver building in Ginza, not far from Shimbashi station, in the former location of the celebrated Sushi Mizutani. The counter sits ten and is quite comfortable. Sato-san is quite the stand-up comedian and showman and is quick to make his customers feel at ease. About half of the patrons on this visit were foreigners - I'm assuming that Tokami's popularity with foreigners has to do with Sato's English speaking skills as well as Tokami's Michelin star.

Sushi tokami

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Paddle board with electric motor

This means Sushi Tokami gets some amazing cuts of maguro. Large, juicy, nicely warm. As indicated by their Tabelog ranking, Tokami has gained a very strong following in the three years since the shop's opening. Kasugodai, or baby red snapper, in peak season. With the appetizers done the main course was about to begin. Both times we ate here the meals were nearly identical. We walked inside the corner building and took the elevator down to the basement. Followed by chu-toro. Kuruma ebi is one of my favorite tane and this piece didn't disappoint. Once the meal was done and the check paid for we left, but as we were waiting in the hallway for the elevator Chef Sato came out and thanked us for coming.

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Tokami's strongly seasoned shari paired beautifully with the hon-maguro pieces. But that was not an issue at Sushi Tokami at all. The original Sushi Tokami in Japan was established in and immediately earned its Michelin star status in Sato-san is extremely friendly, open, and earnest, and also speaks decent English. The quality of the sushi is still fantastic and especially the tuna. While the preference for akazu was a bit too strong in some pieces though not nearly as sharp as, say, the gomezu-seasoned rice at Sawada , the quality of shari was generally very good, if not excellent. After that was onion and seaweed with dipping sauce, and vinegared crab. Tsukiji Outer Market Shima Steak. I look forward to visiting Tokami again, but next time I'll go in the late fall or winter when the maguro will be in season and should taste even better! The meal began shortly after we ordered a sake and an Asahi. Two types of akazu sake lees vinegar are used, rendering the rice brownish in color. Next up was red soldierfish, Spanish mackerel, and tiger prawn. Other restaurants also had rather quick dining times as little as roughly 30 minutes on the low end.