Cherry Blossoms in Tokyo and some bites here and there

[KitKat]

Continuing Yo****ake

Just interesting to see slight variation to the sashimi/sushi served with LadyC's TR


Smoked spanish mackerel with scallion
PCR 8 always liked mackerel as it is a little salty and slightly oily


Japanese snow crab and japanese citrus
PCR 7.5
I think I just like eating crabs in meatier chuncks... but it was nevertheless good



Preparing the squid sushi
- very good knife work to slice the squid into tiny slivers

finished squid sushi
PCR 7.5 - the preparation was meant to make it tender, it was but I think I preferred the texture of whole pieces

 

[KitKat]

baby snapper sushi
PCR 7.5
good but not spectacular
*for all the Sushi pieces, there was no need to add any soy as the chef had already seasoned it to how it should be..
* also he recommended we use our hands to eat, and not the chopsticks (hard habit to break..)


medium fatty tuna (chu-toro)
PCR 9

fatty tuna (o toro)
PCR 8.5

I preferred the medium fatty tuna..... I have cheaper taste


Gizzard shard (like sardine)
PCR 7.5
good, not spectacular

Ark shell clam
PCR 6
never liked this..

 

[KitKat]

two types of Uni
Lighter shade - from Hokkaido - creamier texture
darker shade - from Miyagi - more Umami
according to the chef


piling on the uni
PCR 9

I do not eat uni in Australia as I find the taste quite bad, not sure if it's not fresh or otherwise..
but the uni here was great (actually small lie as the Uni from Minamishima in Richmond is acceptable)




didn't know the Ebi was grilled
PCR 8
very tasty Ebi sushi

 

[KitKat]

Sea eel roll sushi
PCR 7.5
Good, enjoyed this


Hand roll tuna
PCR 8
Enjoyed this, like the combination of slightly salty seaweed, mild vinegar rice and "sweet" tuna (or was it the rice.. can't remember now)
but very good despite being a simple combination


Yo****ake's tamago
- interesting texture - more cake like than the usual tamago
was sweet, a little desert-like
PCR 7.5 good


Good miso, but not much you could do to make it better
PCR 6

 

[KitKat]

The damage
23000 JPY exc 10% SC and 8% tax
drinks especially sake is reasonably priced
Good meal, we enjoyed ourselves
memorable items for us were octopus, abalone, uni, mackerel, tuna (in all forms) and ebi

Would I go again? Yes if in Tokyo but if possible I'll try other Sushi places

I believe there is a branch in Hong Kong... I know there are good apprentices there as well but am a little hesitant when going to places where the chefs have spread themselves.. but was not disappointed here

 

[UpInTheAir:)]

You know that you might have ruined yourself for Australia lol... Your PCR might require adjustment when you come home (or on the plane)
Love the rating idea and the fantastic TR
And look forward to it perhaps continuing at local establishments

 

[legroom]

Toro ?

Yeah, I love that word.

Could not resist asking for 2nd serving followed by 3rd !

Photo was from my last trip:

 

[KitKat]

You know that you might have ruined yourself for Australia lol... Your PCR might require adjustment when you come home (or on the plane)
Love the rating idea and the fantastic TR
And look forward to it perhaps continuing at local establishments

Thanks for reading

I know I am spoilt but I'll eat anything, does not need to be Michelin Star.. so long as it taste good
but have decided if possible to go for quality rather than quantity

I can be found in HDB hawker centres in Singapore searching for the best chicken rice..

 

[KitKat]

Toro ?

Yeah, I love that word.

Could not resist asking for 2nd serving followed by 3rd !

Photo was from my last trip:

View attachment 46626

like the ratio of toro to rice!

 

[KitKat]

After a good meal at Yo****ake, we took a slow walk around Ginza... different atmosphere at night

Some pics of Ginza at night







Back to the hotel after a brief walk

The next day we would try to do some shopping, have lunch at Narisawa, followed by dinner at Ishikawa:shock:

 

[KitKat]

We tried to do some shopping today but got mixed up with our Mitsukoshi's

Seems there are two main branches not too far apart on the Metro... Ginza and Nihonbashi

As we were looking for the Nihonbashi branch but ended up at the Ginza branch we could not get the items we had seen a few days ago.. so a bit of wasted time this morning before lunch.


daytime view of Ginza

So it's off to Narisawa now..

located just of a busy road

Warmly welcomed by staff, love Japanese hospitality and especially Narisawa

Rather than charger plates, they have custom made slabs as shown
Looked very professional



Quite an extensive wine menu but needed something bubbly, so went with this..actually ordered the non vintage but ended up with the vintage..

 

[KitKat]

"Bread of the Forest 2010": Sakura Pomelo
A Narisawa signature bread

this is presented with the bread dough slowly rising within the warm water bath

After it has risen, it is placed in a hot stone bowl

and covered with a lid


Stone bowl baked bread

 

[KitKat]

Signature bread with butter shaped like a moss
PCR 8 (very delicious signature bread)

Cut "moss" butter with other bread
PCR 7.5 (the house white bread went very well with the butter)

 

[KitKat]

"Fragment of lives"

PCR 7.5 (interesting flavours and texture - afternoon is starting to shape up..)
"One of my latest creations is actually called Fragment of life. Four microorganisms. It's a crunchy dish made from 18 fermented grains, dried and then fried, then coated with a cream of fermented soy-milk, enriched with slivers of black truffle and finished with a sprinkling of fermented herbs. In this preparation, there are four types of microorganisms: Koji mold, lactic acid bacteria, fungi and vegetable fermentation. This is the dish that today best represents me and one that I would cite at Expo Milano 2015 as an example of the food of the future" - quote from Narisawa - link below
http://magazine.expo2015.org/cs/Exponet/en/taste/yoshihiro-narisawa--food-as-poetry--and-the-impetuous-force-of-the-elements

 

[KitKat]

"Chiayu" baby sweet fish
Seasonal I guess but explained that it may taste a little bitter as the fish generally eats moss in rivers, so the flavour is similar?
Eaten whole, I must say they were quite tasty compared to larger ones we have encountered
So PCR 7.5

 

[KitKat]

"Irabu" sea snake, Taro potato, Okinawa
Sea snake soup essentially, was offered to see a mock up during serving of dish... opted for later:shock:
PCR 7.5
Always like Japanese soups, simple clear flavours

Mock up below

 

[KitKat]

Botan shrimp, Ishikawa
PCR 8 very well cooked, great shrimp texture retained

 

[LadyC]

Narisawa looking good so far. do you write everything down? I could never remember all the detail!

 

[KitKat]

Narisawa looking good so far. do you write everything down? I could never remember all the detail!

Yep, can't remember much as well due to bubbly etc but +1 provides me with great details...

 

[KitKat]

Konagai oyster, Nagasaki
PCR 7.5 yummy oyster





Spanish Mackerel, Yamaguchi
"Saikyo Miso", Kyoto

PCR 8.0 very well cooked fish, went well with the "molecular" sauce