วีดีโอ

でも、酒のこと何も知らんで行ったらお手上げっぽい

please dm me tavesh_17

hi ma'am

Why so rare? Medium well is my preference.

I like large sayori like that. It's good he kept the presentation simple.

Thank you for the accurate review. I knew when I saw the first course of bonito offered with wasabi instead of the traditional accompaniment of karashi mustard the way the meal was going to go. Not to say it was bad; just not spectacular, it seemed. That oyako (salmon and salmon roe) looked delicious, though. It's a shame it didn't live up to expectations. I would have thought he would have served at least one course of sushi. This meal was far from traditional kaiseki - more like less formal kappo.

your reviews are brutal! :)

Awesome video, going out to sushi dinner now.

Yes. Heading there now for about the 5th time

good to hear about his english always been wondering since he used to live in the uK

Sneaky bug 32:01!

I really dislike Monk's liver. Has it improved? Albacore Liver too?

I hope you brought your feedback to the team or chef so they can improve! As a chef I'd appreciate the feedback.

Wow looks amazing! I made my reservation!

Interesting it seems they served you seated asparagus tips with your pumpkin ice cream then later served peeled blanched asparagus ends on your scallop. Overall I'm not incredibly impressed with a bread course followed by 3 gelatin courses

Ancestral rules were not meant to annoy people. They were made to protect them from bad decisions. Here's another reminder of that. Not surprised this fell short. Thank you for the review.

150 only? For lunch its already 270 :D :D

You did not like this. VERY interesting.

Thank you for your honest review and as always its exciting to see you back in Japan. The price feels a bit steep for what seemed like a bit more casual and standard selection of fish? especially compared to other Sushi Omakase you went to in the past.

You're in Japan again? Envious! Think you are being very generous with your service points. If they overbooked me, that would be an instant zero from me.

Wow

I hate this painted nails.

Looks so good!

brooo the gloovveesss, I do both high end omakase and regular restaurant sushi so I get why you would wear gloves in a regular western japanese restaurant making sushi but a high end omakase no way, it's just not the same you can't feel each grain of rice nor the temperature of the fish and similar stuff like that which makes a distinct difference between high end and regular restaurant sushi

What a lovely beef course and video. You are back with a line up for Tokyo again?

would it hurt for him to trim his nails?

It's the restaurant that ranked first in tonkatsu ranking. I used to go there when I was a student.

Envious! Thanks for taking us along!

Really love your video❤ Thank you for sharing

Hi Jenny, thank you for the videos. How-come you reviewed some restaurants and some you don’t? Just wondering 😊

Une merveille !!!

❤

So the man cuts fresh fish like a butcher and charges 300 dollars...Ok make sense people....

utter pure gluttony to rotting flesh & no spiritual food water for the starving soul that desperately needs The Word Of God for Eternal Life..living just to eat when your corruptible body will become dust & ashes!

The dish after the poison fish is called amadie, hahaha

hmm...kind of a odd order to the courses. Unagi first..and then Aji twice.

chị là người việt hả chị ?

Hi! I watched your video and I really enjoyed it! I have a couple of questions: What camera do you use to shoot your videos? How do you create the effect where the objects or the food on the plate move slightly, making it look like the plate is moving? Thank you, and I’d love to hear back from you!

Thanks for posting this! Chef Choi is very skilful in how he scores the fish and presents it on the rice. Lucky you in being able to film your experience 👍

probably would skip most of these tbh. I recommend Mixology Heritage Ben Fiddich Trench are safe bets.

If the matcha taste was bitter in that cocktail it might be a cheaper variant. The higher the matcha quality, the milder it is.

Hi Jenny! I got resso at 5.30pm from tableall in Jan. Do you know if there are separate counters or only by the main chef? Thanks in advance :)

jenny you didnt order the full menu (35,000 yen) one right?

Thank you for this beautiful video. I really appreciate your thoughtful comments as well as allowing the ambiance of the restaurant to come through...the other guests talking in the background and the sounds of staff add to the experience. Great!

I am a foodie in every sense of the word. This is the best steak I have ever had. I am thankful for the experience.

"After 18 years of training under the legendary Jiro Ono, Chef Mizukami is now thriving with his own sushi restaurant, Sushi Mizukami. " Incorrect - Chef Takashi Ono (Roppongi). Not Jiro Ono. Mizukami-san is a close friend of mine.