Review Score: 82 / 100.
It seems like it’s almost impossible to have a bad meal in Tokyo, and I suppose why would one bother to pay a considerable amount of money for a Michelin starred restaurant. Honestly it’s hard to justify this especially in cities that were overrated in the Michelin Guide, although Tokyo seems a bit more balanced as compared to some of the newer guides. My opinion though, is that eating at these restaurants, if selected properly, is like having a religious experience. You enter, leaving yourself in the capable hands of the Chef or Shokunin, and allow them to guide you through a symphony of courses that showcase the very best ingredients available, meticulously prepared, and showcased in its best possible form. More often that not, the best cuisine appears unbelievably simple, but underlying that is a whole raft of techniques and preparation to ensure that it’s served at its peak potential. For instance, sushi seems shockingly simple, but to achieve that level of perfection takes years or decades of toiling before reaching that state.
One of the sushi restaurants that I had the pleasure of dining at is run by a relatively young chef, Yuichi Arai, who is a mere 33 years old and already has his first restaurant in Ginza, which was awarded One Michelin star and highly ranked on the Tabelog (Score: 4.41/5.0). His sushi is in the classic Edo Mae style, and is very well executed with great flavour. Notably, service was very friendly plus the chef spoke decent English and was reasonably accommodating.
Below were a few highlights from my meal. The Chutoro and Toro were magnificent. Notably, the Anago was not grilled in the typical fashion, and had a soft and smooth texture.
For reservations, I went via the Tableall website, which is quite a useful for reserving hard to get restaurants, and also recommends some wonderful gems that may be a but more obscure for some foreigners.
Location: B1F Ruan Building, 8-10-2 Ginza, Chuo-ku, Tokyo. +81-3-6264-5855. Tabelog.