Best non-"high-end" sushi in Tokyo?
Jan 3, 2024, 1:42 am
#226
Join Date: Feb 2015
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Posts: 687
I see online reversation for the dinner at both Ginza and Shinagawa for 9k
But not the lunch one. Or is it just walk-in first come first serve?
Jan 9, 2024, 12:47 am
#227
Join Date: Jan 2014
Location: TYO
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Jan 9, 2024, 1:20 am
#228
Join Date: Feb 2015
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Jan 9, 2024, 2:44 am
#229
Join Date: Nov 2013
Location: NYC / TYO / Up in the Air
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Posts: 6,318
I went to Tsukiji this past November and was very disappointed with the crowds and overall vibe. It's become a tourist trap and nothing like what I had experienced many years ago.
I was actually with a Japanese friend and he just grinned and agreed that Tsukiji is now only for tourists and is way overpriced.
I was actually with a Japanese friend and he just grinned and agreed that Tsukiji is now only for tourists and is way overpriced.
Jan 9, 2024, 6:27 am
#230
Join Date: Dec 2000
Location: bay area, ca
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Jan 9, 2024, 6:33 am
#231
Join Date: Jul 2014
Location: Cape Cod
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The retail market was amazing. I managed to explain to one of the tuna sellers that we lived where they caught a ton of the commercial tuna in the US that comes to Japan and he was very excited. Showed him a video of me trying to reel one in and got a great chuckle. The rest of Tsukiji was basically sardine packing to get around the lines for Instagram spots.
Jan 10, 2024, 7:05 pm
#232
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Jan 11, 2024, 1:03 am
#233
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I think he is referring to the Tsukiji Uogashi. Two 3-story buildings that has indoor shops on the first floor, restaurants and a rooftop garden on the third floor.
https://japantravel.navitime.com/en/...02301-1405825/
https://japantravel.navitime.com/en/...02301-1405825/
Jan 12, 2024, 6:54 am
#234
Join Date: Dec 2000
Location: bay area, ca
Programs: UA plat, , aa plat, marriott LT titanium
Posts: 4,833
I think he is referring to the Tsukiji Uogashi. Two 3-story buildings that has indoor shops on the first floor, restaurants and a rooftop garden on the third floor.
https://japantravel.navitime.com/en/...02301-1405825/
https://japantravel.navitime.com/en/...02301-1405825/
Yesterday, 10:03 am
#235
Join Date: Jul 2022
Location: Madrid
Programs: IB+ Oro / OWS
Posts: 500
Hi, not sure if this qualifies as 'cheap' but...
I did Hatsune Sushi tonight, near Kamata JR station, so a short ride from HND T3 on the Keiyu line to KeiyuKamata and a short walk to the restaurant
Stayed at the nextdoor Super Hotel Tokyo JR Kamatanishiguchi. Landed at 2pm, got to hotel by 3pm, did the hotel bath then sushi dinner,
Apart from the near-HND FT angle, there's also a bit of "FLUB" (BA term): the main chef/master sometimes hang out in Italy, leaving the sous to take over but the menu is 22k instead of 66k. The 22k 'apprentice menu' of course does not use the 66k's ingredients, but it's definitely not 1/3.
Style wise, there's a touch of Sawada (aging, expensive ingredients), Kimura (even more extensive aging, though vinegared so not as funky, strong red vinegar), Sho-school (random Otsumami), , but very far from the Kanesaka/Saito 'purist' school, which is great for those who just landed and want strong flavours.
Easy online booking (no reference/referral/1 year ahead booking needed).
'Off menu' 追加 pieces, some experimental from the apprentice and not on the master's own repertoire.
For me this was an excellent, fun and 'cheap' (relative to other high end) sushiya.
I did Hatsune Sushi tonight, near Kamata JR station, so a short ride from HND T3 on the Keiyu line to KeiyuKamata and a short walk to the restaurant
Stayed at the nextdoor Super Hotel Tokyo JR Kamatanishiguchi. Landed at 2pm, got to hotel by 3pm, did the hotel bath then sushi dinner,
Apart from the near-HND FT angle, there's also a bit of "FLUB" (BA term): the main chef/master sometimes hang out in Italy, leaving the sous to take over but the menu is 22k instead of 66k. The 22k 'apprentice menu' of course does not use the 66k's ingredients, but it's definitely not 1/3.
Style wise, there's a touch of Sawada (aging, expensive ingredients), Kimura (even more extensive aging, though vinegared so not as funky, strong red vinegar), Sho-school (random Otsumami), , but very far from the Kanesaka/Saito 'purist' school, which is great for those who just landed and want strong flavours.
Easy online booking (no reference/referral/1 year ahead booking needed).
'Off menu' 追加 pieces, some experimental from the apprentice and not on the master's own repertoire.
For me this was an excellent, fun and 'cheap' (relative to other high end) sushiya.
