Sukiyabashi Jiro Honten すきやばし次郎 銀座本店

Visited: May.2015 (Dinner)

Address: Tsukamoto Sogyo Building, Basement 1st Floor,2-15, Ginza 4-chome, Chuo-ku, Tokyo, Japan 東京都中央区銀座4-2-15 塚本総業ビルB1F

Hours:11:30-14:00 ; 17:30-20:30 (Closed on: Sundays, public holidays, Saturday evenings, mid-August, and Year-end holidays)

Tel:+81-3-3535-3600

Price/Menu: 30,000 Omakase only


Sukiyabashi Jiro is no doubt the most famous sushiya (sushi restaurant) worldwide, which is also the dreaming place for sushi lovers.

It has two branches in Tokyo, the second store in Roppongi which is controlled by the younger son. The original store (honten) in Ginza is awarded 3 Michelin stars, the owner and master chef, 89-year-old Jiro Ono, was featured in the 2011 documentary "Jiro Dreams of Sushi." Many regard him as the world's best sushi chef. 

This was my first visit in 2015. Photos of food are still allowed at that time.

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Jiro opens for both lunch and dinner, the small sushi place can only fit 23 diners everytime. Reservation is incredibly tough, i don’t think one can get a reservation by phone calls nowadays. The best way is possibly to ask a high-end hotel concierge for help.

Even if you get a reservation, it doesn't mean that the father Jiro himself will be at the restaurant. As of his high age, he doesns’t work work everyday. You will see how lucky you are.

Regarding to the menu, only a set of Omakase priced at 30,000 JPY is served, which includes 18 pieces of sushi. I am sure you have heard good stories about the food here, but really bad stories about the service. Sushi used to be a fast-food, and Jiro takes its tradition of being ‘fast’. The entire meal takes only about 30 minutes, thus you won’t get any time to enjoy drinking and talking to your friends or the chef.

Karei (flat fish)

Karei (flat fish)

2. Ika

2. Ika

3. Inada イナダ (Yellowtail)

3. Inada イナダ (Yellowtail)

4. Akami

4. Akami

My reservation was at 5:30 pm and the meal starts at 5:40, starting with some broiled edamame.

I was soon served the first piece, Karei (flat fish).  It has a clean taste, shari was warm, every single grain was 'fat' and chewy. Followed by my favorite Ika (squid), and the seasonal fish Inada. Akami was high in flavors, and makes me craving for more maguro.

5. Chu-toro 中卜口 (Semi-fatty Tuna)

5. Chu-toro 中卜口 (Semi-fatty Tuna)

6. Otoro

6. Otoro

7. Kohada

7. Kohada

Chutoro, otoro and Kohada, the best combination in my opinion. Everyone loves toro, the fish quality here is no doubt one of the highest. Shari was more sour than some younger sushi chef make, thus the overall taste was quite strong but matches high-flavor fish such as these three. After the fatty toro, Kohada brings a bit refreshness.

8. Awabi

8. Awabi

9. Aji

9. Aji

10. Torigai

10. Torigai

11. Kuruma-ebi

11. Kuruma-ebi

12. Akagai

12. Akagai

13. Shako

13. Shako

Best pieces includes Kuruma-ebi, Shako, uni and anago. The tiger prawn was so huge that Jiro-san have to cut it into two halves. It was the best season to eat Shako, it was so delicious, the best part was the shrimp roes under its belly.

14. Uni gunkan

14. Uni gunkan

15. 小柱

15. 小柱

16. Ikura

16. Ikura

17. Anago

17. Anago

18.Tamago 玉子 (Egg Omelete)

18.Tamago 玉子 (Egg Omelete)

Musk Melon

Musk Melon

Regarding to its fame of 'the best sushi on the planet', i definitely don't think this is the best sushi experience i have ever had. To be honest, i was quite disappointing for the overall experience of having nearly 20 nigiri in about 25 mintues, accompanied by the fact that the sushi was not really my cup of tea. I would prefer to sit down and enjoy my food with drinks rather than being so rush.

MelodyTOKYO1 Comment