Sushi Tokami 鮨とかみ, (2015.12)
I had an impressive meal at Sushi Tokami last time, it is always on recommended list as well as on my revisit list. It is not hard to find that why more and more people are so obessed with this place. Since my first visit in 2014 when Sushi Tokami just got its first Michelin star, i believed chef-owner Sato-san is also more skilled as time flies by.
The chef-owner Sato-san, is very confidence with his tuna. He only uses Akazu-shari (red vinegared sushi rice) for all the sushi. Sushi Tomaki serves very affordable lunch sets which costs on the edge of a sushi meal at Tsukiji market. This time, i had a short lunch there, both my partner and i had the 5000 JPY course which includes 10 pieces of nigiri, 1 appetizer, 1 sushi roll, tamago and soup.
The only appetizer was crab and taro. The crab with aboundant crab roes was quite delicious, the taro was prepared with dashi to give it some umami flavors.
The squid nicely shows Sato-san's knife work. You can see that he even uses the high flavored red vinegar rice to pair with white fish, some people like the flavorful rice while some people think it is too strong that covers the best flavor of the neta. I am fine with the Akazushari but Sato-san's shari is possibly the biggest i have ever had. The large size red-vinegared shari is somehow too strong for my liking now. My partner is a fitst timer and he said he doesn't like the rice.
Hopefully the Akazu shari works perfect with tuna, which Sato-san have the confidence with. Maguro was lightly marinated in soy sauce when we entered the restaurant, it was high in flavor and melt-in-mouth tenderness.
The best season to eat Buri.
Chef Sato-san is preparing the ever-famous Tossaki Temaki. Tossaki is tuna's back neck, it is very flavorful and perfect for making a sushi roll. This is also my favorite at Tokami from my last visit, same for this time. The deep flavor of shari and fine-chopped tuna, wrapped with crispy and umami seaweed, wonderfull.
I don't have too much memory on Tokami's tamago last time, but this time i found it was quite impressive. It was moist and delicious, the surface was slightly caramelized. it is more like a dessert than simply a piece of Japanese egg custard. I asked for one more after all.
It is really pocket-friendly for 10 pieces of sushi at a Michelin-one-starred sushiya, you have to pay over 3000+ yen for such amount sushi at Tsukiji market, but the entire experience is totally different. But to be honest, it was not that impressive as my last visit, and honestly below what i expected. His rice is too large and too strong in flavor, it matches the tuna but not that much with other fish.