Thread: the world's best sushi ?

update: post #37 has pictures of the 2nd lunch

i spent a week in Tokyo (my 2nd visit) and it is quite amazing the difference in quality.

in america, it's "who has good sushi" (which, incidentally, there only 4 places ); in tokyo, it's "what kind of sushi am i in the mood for?" fish quality, rice texture, rice seasoning, fish temperature, fish:rice ratio - these are all variables that can be manipulated when you have the best product.

this thread will cover my 5 sushi meals last week.

first up: Sawada (Ginza, Tokyo) - 6 seats - begins @ $500/person (depends on what's available that day) - omakase only (no ordering, just receiving), 30 courses or so

it is a temple - you sit down, shut up, and nod when something tastes very good. he's a friendly guy (as we found out on our 2nd meal) but the vibe here is not "let's be friends"; it's "watch and learn."

this was the best sushi meal i had eaten to this point. the rice is quite pungent, very strong white vinegar, but i'm going through a vinegar phase so i quite liked it. but the story here is the fish - the immaculate, pristine, extraordinary fish. i guarantee you've never tasted anything like this in America, unless you caught a tuna off the coast of Boston and immediately put your fork into it. however, the tuna in this meal was not "fresh" - it was "aged", like beef - to bring out deeper flavors and properties.

fish is no joke in tokyo. highest recommendation possible - a *must* if you like sushi and you find yourself in Tokyo.


for those that have been to Urasawa, or Masa (NYC), those would be 7-8 on Sawada's 10 point scale.








































- chuck

at this point, more customers finally came in and i was asked to stop taking pictures. there were probably 2-3 more courses and we asked for about 5-6 extra things at the end.


more to come in a few days....

- chuck

dang 30 courses! well worth the 500 a person.

Absolutely incredible. I think I am going back to Japan next May, and if so, I am definitely going here.

Any reason he chose to quickly grill the tuna Chuck? I am sure one does not question his expertise, I am just curious if perhaps he told you something about it.

ok NOW im hungry!!!

i wish i didnt open this thread. i am actually headed out to pick up some sushi for lunch next to the office and no matter how good it will be, i will be disappointed no matter what.

Nice Toro

Wow that looks amazing

wish i had the funds to try multiple places of this caliber while on vacation in tokyo.