Sushi TAKAMITSU

It's a high-end sushi restaurant. The sashimi is cut first. You sit in front of the chef and he will give it to you when it's done. It's better to order a set meal because there are so many varieties of fish that it's hard to tell them apart.

Overall it's pretty good, you can go and have a look

A trip to Tokyo for the middle class is a must for sushi. Besides those incredibly hard-to-get-in appointments at the famous restaurants, there's also this quirky little eatery that became a hit on Instagram. I spent ages wandering around its signless entrance before I realized it wasn't actually a private residence. Naomatsu Yasuda isn't the kind of sushi chef with wandering agile ambitions, nor does he have the experience of training at a prestigious restaurant. He worked his way up the ladder at affordable neighborhood restaurants before founding Sushi Naomatsu at the age of 30. Boss Yasuda jokingly admits that his personal hobby is buying luxury goods, especially Louis Vuitton. He uses an LV suitcase as a sushi counter, practically a true brand confidant. Omakase costs 20,000 yen. Traditionally, the food and drinks are served first, followed by the sushi. However, Naomatsu served the dishes in a shuffled order. I'll describe this dinner as a Japanese stage play, "序破急." The omakase set started with sashimi. The red sea bream, known as hanamitai, is at its peak during the cherry blossom season, perfectly timed for its deliciousness. Next, a mouthful of plump, tender Nagasaki oysters, claimed to have won the All-Japan Oyster Competition last year. First piece of sushi: alfonsino. Lightly grilled with a blowtorch to bring out the aroma. Second piece of sushi: cuttlefish. No soy sauce, but the texture is smooth, sweet, and glutinous, suggesting a thorough massage. Third piece of sushi: soy sauce-marinated midriff. Shari rice, seasoned with a mixture of white and red vinegar, has a distinct sour flavor, perfectly balanced with the sashimi. Takamitsu Sushi Shojo 1-28-2 Aobadai, Meguro-ku, Tokyo

Sushi Sho-Mitsuru, located at 1-28-2 Aobadai, Meguro-ku, has become a recent internet celebrity. In one sentence: A sushi chef who doesn't like to buy luxury goods is not a marketing master. When I heard about it, Tabelog was still around the top ten, but it suddenly jumped to the top three overnight. Let's take advantage of the summer and eat all-you-can-eat sea urchin. The general is not tall and thin. He has a Hermès scarf tied around his head and a pair of small sushi-shaped cuffs on his cuffs, which is very cute. Using Hermès plates to serve tuna and LV boxes to display sea urchins, I thought it was extremely luxurious at first. I lowered my head to study the cups and bowls a little bit, and the general actually saw it and mysteriously opened a box of LV... A full box of high-end Edo Kiriko [smile] I can only admit defeat with only half a box. The whole room was filled with izakaya-style laughter. The guests other than us were drinking like a buffet. In fact, for me, the proud display of luxury goods at this moment is a deduction, and it is easy to look at such Internet celebrities with a more critical eye. As a result, it smells really good. Wine, food and sushi are interspersed, but no matter who it is, it is remarkable. | Sea urchin^ is large in quantity and of amazing quality, snake belly is high, and pickled oysters are refreshing and appetizing. I actually don’t like theatrical cooking like taking sushi, and Shang Chong-san, in addition to posing with ingredients, does not perform any winking performances, but uses the joyful style of izakaya to make every guest finish a meal easily and leave with satisfaction. In the end, the giant hand roll in Figure 4 was given as an extra gift, and I went home with the gift given by the general [gift] No matter how I think about it, I feel that Shang Chong-san is really the god of marketing.

Must-try sea urchin sushi when traveling to Japan #美食届味会 #theplace that gets asked most on WeChat Moments #localfood