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Sushi Sukiyabashi Jiro – Tokyo, Japan

If you’ve seen the documentary Jiro Dreams of Sushi then you’re well aware of who Jiro Ono is.  I’m completely convinced now that it’s nearly impossible to get into his sushi restaurant.  However, we DID get a reservation at his son Takashi Ono’s restaurant, Sushi Sukiyabashi Jiro in Roppongi.  There are 8 seats at the counter and rules to go along with dinner.  No perfume and you must be on time or they will cancel your reservation after 30 minutes.  The rice is purposely prepared so that it’s warm when you eat it (side note – if at any time you feel yourself getting full, tell the chef and he’ll make your rice serving smaller going forward – big help considering how much you have to eat!).  The ambiance is not that of your typical sushi restaurant in the States.  No music or mood lighting.  It’s all about the sushi.  Anything else is purely a distraction.  Chef Takashi Ono was very personable and talked to us during the whole meal.  Was it worth the price and hype?  Absolutely!

Our dinner consisted of the following:  Flounder sashimi, clam sashimi, abalone (awabi) sashimi, marinated mackerel sashimi, flounder nigiri, squid (ika) nigiri, needle fish (sayori) nigiri, lean tuna (maguro) nigiri, medium fatty (chutoro) tuna nigiri, fatty (otoro) tuna nigiri, sardine family fish nigiri, large scallop (hotate) nigiri, raw horse mackerel (aji) nigiri, Ikura nigiri, tiger prawn (kuruma ebi) nigiri, Japanese geoduck (mirugai) nigiri, octopus (tako) nigiri, sea urchin (uni) nigiri, hard shell clam nigiri, small scallops nigiri, saltwater eel nigiri, egg nigiri.

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Robataya (Roppongi) – Tokyo, Japan

This is by far the best meal I’ve had in Tokyo.  I honestly couldn’t be more enthusiastic about this place!  The experience was so fun and entertaining and the food couldn’t have been fresher and more delicious.  There isn’t a menu because the ingredients are bought in fresh everyday and gone through every night assuring that nothing is old and needing to be sold off the next day.  I don’t think you can make a bad order here.  All the ingredients are recognizable so just order based off of what you like and you’re safe!  The preparation is simple…lightly seasoned and grilled right in front of you.  I highly recommend this place.  There are only about 20 seats in the whole place and reservations are necessary!

The amuse bouche – tuna sashimi with fresh tomatoes, onions and a light vinaigrette

The sashimi plate

Fresh asparagus

Waygu beef – seriously the best I’ve ever had!

Fresh grilled peppers

Whole fried snapper (if I remember correctly:))

Cinnamon and sugar mochi that was made right in front of us!

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