Đọc tiêu đề tường đâu đi ăn ở nhà hàng của Takashi Saito nữa. Nghe nói nhà hàng Saito ngừng nhận đặt chỗ từ lâu, rất hạn chế khách nước ngoài, khách lạ, chỉ nhận khách quen.. Bây giờ đến cả các khách sạn lớn cũng ko thể đặt chỗ ở đây nữa. Dù sao thì nhà hàng này cùng thuộc dạng đỉnh rồi, dù ko phải là Saito xịn.
@Master_1813 күн бұрын
Thank you 😭😭🩷
@Cobbytown3 күн бұрын
Had I been rolling that uni roll it wouldn’t have been quite so polished. I’ve noticed the mark of a good sushi chef, how they roll the sushi in their hands, if they wipe the knife after each cut and if they are keeping their area clean. The difference between somebody who is serious and one who is just messing around.
@user-kw1ij1mh2v3 күн бұрын
Is it easy to book reservation?
@jennyfoodtravels3 күн бұрын
Unfortunately, it's quite difficult to reserve I mentioned how to make a reservation here if you're interested - 36:32
@SHAKA-NEU-LU4 күн бұрын
I’ve been to japan 3 times when I was in the Navy. I do miss it. I love watching sushi chefs work their magic
@DiuQuy4 күн бұрын
Every bite looked delicious but only 3.3/5. What was missing for you?
@davidmatke2484 күн бұрын
That was a lot of uni! I've never seen it rolled like that before.
@jennyfoodtravels3 күн бұрын
Right! The best uni roll!
@Cobbytown3 күн бұрын
@@jennyfoodtravelsI was slightly sad you only got one piece! It looked amazing! It all did but that really took the cake.
@dropcitycheng4 күн бұрын
Glad to see you give your honest and unbiased opinions! Amazing photography!
@jennyfoodtravels3 күн бұрын
Glad you enjoyed it!
@japanjiaks4 күн бұрын
another stunner vid!!
@jennyfoodtravels3 күн бұрын
Thank you so much!
@InternationalStrategyII5 күн бұрын
Sushi is Japan's hot dog stands. That's real sushi. If you were in your working clothes all dirty, you just washed your hands and went to an outside sushi stand and ate on a cheap chair or even standing. Did a take out. The fishes came directly off a fisherman's boat. It's $70-90 USD of food. You are just paying for fancy space. If you ate at a hole in the wall in Tsukiji, you'll eat the exact same fishes for 30% of that price. You should study what real sushi is. It is a common people's food. Not $240/meal. Study before you make innocent assumptions. Sushi was never for the elitists. Real sushi is fast food. All these over priced raw fish is not sushi. They are trying to mimic Kaiseki cuisine but unfortunately, Kaiseki chefs require not only training in seafood but every edible material, must be able to sketch out of memory, design your own dishes, and develop the vegetables and fruits, chicken and animals with the growers. Most of these nonsense chefs don't even have 5% of customer service knowledge it takes to host. Now, Kaiseki can be $300 or more. Sure. That is acceptable considering how much they must learn and collaborate with growers and suppliers. My family has been sushi restaurant owners for 4 generations in Asakusa, Sushiya Dōri with generations of buying fishes over the phone directly from fishermen. Our fishes never pass the market. Just with that one processed skipped, you knock out 50% of the cost. If you own the land in which your restaurant is located and have high end rental apartments on upper floors, employees living on the top floor and our family too. No one is paying rent. Only utilities and insurance. On top of that we have 3 floors of apartment rental income. I guarantee you our fishes are the same or better and we have a retail at 30% of this video. Our Itachō and the one before that has trained hundreds of chefs that currently own their own restaurants or are Itachō of major places nation wide. The names of the chefs that graduated the Deshi period are carved in wooden plack, lackered and decorated on the wall behind the counter. We don't even need to advertise. Our servers have been working for us 3 generations. We don't need to train from scratch. We can trust the Itachō with the entire operation including overseeing the accounting and planning. His wife knows major people in town and fills in the event tatami rooms, Enkai rooms all together is 200 diners in the party rooms. Our party rooms have 84% occupation rate. We invite students, women's groups, chamber, banks, real estate agents, IT, religions of all kinds, academic, publishers, mass media, museums, hotels, radio, manufacturing, tourist industry, etc. They are perhaps spending $180 / diner including sake, shochū, beer and whisky. If its minors, we are doing it at loss. If you wish to be technical, butchering and slicing the fish in perfection is less than 10% of the job. The biggest job is getting all the clams, shrimps, jelly fishes, sea cucumbers, the sake, and wasabi roots without ever going through the fish market. 99.99% of these self identified sushi chefs do not know the fishermen, their family. Nor do they know the growers of produces they use. The last sushi item on the omakase is tamago, rolled eggs. It looks easy when you watch it being made. It is the item that will make the diner want to come back tomorrow. Our chef visits the egg farmer and they discuss about seasons, breeding, feeds, and exercises. If the hens are forced to sleep twice a day to lay 2 eggs a day, the quality of the egg will drop. On most egg farms, they turn off the lights inside the farm every 8 hours, force them to sleep 4 hours and lay an egg again. Just as wagyu are carefully bred, fed, and raised, so are the eggs. Our chefs travel nationwide 4 times to stay at fishermen houses to talk about the realities of the ocean. He has annual approximate agreements with each fishermen and abalone, lobster divers, clam collectors, kelp growers, nationwide. Our chef has never purchased long net trawled or bottom trawled food. That is what a real sushi itachō would demand. No one eats a $240 hot dog dinner. That is not hot dog because its a common people's food that can be eaten on a stand or stadium with a few dollars. Perhaps in a BBQ party off the grill on a Sunday at home with the kids. The men watching the games. It is fast food. Sushi is a common people's food. 1200 yen for takeout bento. 2500 yen for lunch. 5000 yen for dinner. That is sushi.
@tonynubares68805 күн бұрын
My 2 cents, as an Italian, not a chef or a cook, but I hope they can be seen as good tips for the chefs there: - the amatriciana needed a few small crunchy cubes of guanciale that I haven't seen in there - the wagyu, compared to the other dishes, wasn't very well executed. First, looks like the meat needed higher temperatures; second the rice looked a tiny bit overcooked. I believe with proper cooking points for the meat and the rice, it would have been much better. Extra tip: adding some mild gorgonzola to make che risotto creamier and make the contrast with the radish stronger. For the rest, this is THE best Italo-Japanese fusion I've ever seen, hands down
@Solomonsjc5 күн бұрын
Good vid ! But that doesn’t look too shinko?
@sirris43305 күн бұрын
Maybe I missed it but I don't remember seeing anyone claiming it was shinko? It seems traditional. I think the knife work was pretty exceptional. Unless youre talking about the young gizzard shad in which case it looks exactly correct, which is why i'm confused. Remember shinko or shad can have a variety of skin colors
@rosesacpsta73216 күн бұрын
Your recipes are always top notch. Put it on the khal, please!
@lillianliber17989 күн бұрын
Seemed incredibly noisy in there, not very peaceful or romantic for a special dinner. Nothing stood out as looking exceptionally tasty, even the plating looked kind of bland. That's too bad.
@ericpaz27969 күн бұрын
Thank you for giving us enough time to read the subtitles, truly thank you!
@sirris433011 күн бұрын
The food looks amazing! great video. I do wonder if this is really Italian food though or something else haha, not that it matters
@jennyfoodtravels10 күн бұрын
Thank you! It could be, as the theme during my visit was Shu Ha Ri, which implies breaking away from some classics and traditions. However, this was my first visit, so I can't compare it to other themes
@TimA.Terrell11 күн бұрын
Your talent is in cookinYour expertise in cooking is visible every time. Keep inspiring the Khal community. ==================
@TimA.Terrell11 күн бұрын
Your talent is in cookinYour expertise in cooking is visible every time. Keep inspiring the Khal community. ===
@theoverlord192511 күн бұрын
Amazing skills and I am sure the food is fantastic but that’s not really Italian food is it now ? It’s fusion cuisine , mixing Japanese ingredients and techniques , with Italian ingredients and techniques and some French cooking techniques . The most genuinely Italian thing there was the spaghetti amatriciana , the rest I would call fusion cuisine .That said, I would love to eat there it looks really good.
@sirris433011 күн бұрын
Agreed, it's something different than Italian to me. Looks delicious though whatever it is!
@lsrfmkev12 күн бұрын
DANGGG jenny, back again with yet another banger of a video 🔥😎
@jennyfoodtravels10 күн бұрын
Thaaaanks!
@japanjiaks12 күн бұрын
oh btw your reso details on this video is for Sushi kai kai still.
@jennyfoodtravels10 күн бұрын
Thank you so much for letting me know! I just updated it to the correct information
@japanjiaks12 күн бұрын
i wait for your videos when you are japan, finally another one! excellent one! Could you let me know your line up already! :) hahaha jk! Im going to japan in 2 weeks and i cannot wait for my resos too!
@jennyfoodtravels10 күн бұрын
Glad you enjoy my Japan videos! Sorry, I can't reveal the whole line up, but Sushi Shunji will be coming up next! Oooh, hope you'll have so much fun and eat lots of yummy food!
@japanjiaks10 күн бұрын
@@jennyfoodtravels thank you so much! Sushi shunji seems hard to book. have you tried joel robuchon 2F in tokyo?
@jennyfoodtravels9 күн бұрын
I have not. I've only had Joel Robuchon in Las Vegas and Hong Kong. Loved the Vegas one, but slightly let down by the Hong Kong location
@brianbergman145412 күн бұрын
Your photography is 3 Michelin Star
@jennyfoodtravels10 күн бұрын
Thank you so much! I'm so happy you think so!
@Alkoholwioslaidziwki14 күн бұрын
I'm in awe of Chef Yuki's quick and precise movements. What a show!
@Alkoholwioslaidziwki14 күн бұрын
It's very refreshing to see an honest review. Your criticisms seemed fair and you did praise the dishes that deserved it. After all that's how we grow as people and chefs.
@userb8385215 күн бұрын
325 ? Is tipping extra?
@photogami15 күн бұрын
Beautiful video!! Do you know the filming policy at SY?
@igbatious17 күн бұрын
Incredible. Question. Can the uni flight be shared between a couple? Like would they allow that?
@patrickkealy438717 күн бұрын
Lets just call it for what it really is. An over hyped over priced tourist trap that serves at best mediocre prime rib and almost inedible side dishes. Its glory days are long in the past.
@kamui023117 күн бұрын
This man is said to be a student of Iaido master Isao Machii at his dojo.
@sirris433019 күн бұрын
Shots fired on that caviar course! such a shame too because the tiny amount of caviar used looked really high quality..what a waste though
@jeromelim334119 күн бұрын
How much was the uni tasting?
@andgainingspeed18 күн бұрын
18:07 Y10K
@JonHop119 күн бұрын
Bay Area? Thank God these places havent been robbed yet! I was in SF a few weeks ago, and was treated to Kusakabe on Washington Street... There was 3 Homeless people on the side and 1 in front bumming money. Staff tried to shoo him away but to no avail. And the guy smelled terrible. I couldnt get rid of the guys stench and it stayed with him the entire meal.. But this wasnt exclusive to Kusakabe. A lot of the city is overrun by homeless, rampant drug use, and crime. My cousins car was broken into while we were in the Hotel.
@duckwor1h43619 күн бұрын
What are your top 3 omakases in tokyo for the price? Great video :)
@jennyfoodtravels19 күн бұрын
Definitely Sushi Suzuki, Sushi Yoneyama, and Sushi Satake. They're all around $200
@huanle655312 күн бұрын
@@jennyfoodtravels I found 3 Sushi Suzuki's in Google Maps - maps.app.goo.gl/RrShK9qZmikZ3dde9, maps.app.goo.gl/DreYguoHohrFv44n9 and maps.app.goo.gl/XyEdRhmQb2NXmR9A8. Which one do you recommend?
@MrPolford19 күн бұрын
Kohada. ❤
@davidmatke24819 күн бұрын
I didn't like uni the first couple of times that I tried it. I think the uni must have been bad in those cases because I fell in love with uni after having it in Hawaii in 2009. I've been hooked ever since.
@jennyfoodtravels19 күн бұрын
Bad uni is horrible, but good uni is heavenly! I'm glad you love uni now!
@TheLittleQuokka19 күн бұрын
Thanks for sharing. 👍 The price for the uni platter is reasonable considering that a tray of good quality uni is about ¥8,000. I might try this on my upcoming trip.
@jennyfoodtravels19 күн бұрын
Yup, and it was a lot of uni too!
@draciellow41419 күн бұрын
Great video once again! Have you completed your trip in Tokyo?
@jennyfoodtravels19 күн бұрын
I have not yet! Much more videos to come!
@draciellow41419 күн бұрын
@@jennyfoodtravelsI hope you’re trying Chiba Takaoka then! (In addition to the Namba, Arai, Sugita, Takamitsu etc)
@jennyfoodtravels19 күн бұрын
@@draciellow414 Sadly, I wasn't able to secure reservations to those restaurants. I hope I can in the future!
@draciellow41419 күн бұрын
@@jennyfoodtravelsGood luck and never give up! I have been/will be going to all of the above, in addition to a few others (Tenzushi, Sakai, Sanshin etc) and always happy to chat offline if required. But the two restaurants that I would recommend that are easy to book would be Chiba Takaoka (this is his last year in Tokyo I heard) as well as Inomata in Saitama. Happy eating!
@jennyfoodtravels19 күн бұрын
@@draciellow414 Lucky you! May I ask what service did you use to secure the reservations for Namba, Sugita, and Takamitsu?
@Mushi9820 күн бұрын
How does the a la carte work? Do you pay extra for that?
@williamprevost698223 күн бұрын
Do this restaurant have a Michelin Star ?
@japanjiaks24 күн бұрын
waiting for your next video already! im going tokyo next month!!
@pleanne837625 күн бұрын
sushi chef's hand being touched by a million people when handing bite sized sushi - filthy....like this is like cross contamination. cant he put the f-ing sushi on the plate?
@tomwinget25 күн бұрын
One of the best!
@jenntwithlove160325 күн бұрын
Ooooh great.... U r back in Japan.... Looking forward to more recommendations from u while I'm losing weights.... b4 my trip to Japan again.... Thank you, Jenny.... ❤
@jennyfoodtravels25 күн бұрын
Yes, I am! Thank you for your constant support!
@sirris433025 күн бұрын
hooking you up on that sea urchin bite! haha
@jennyfoodtravels25 күн бұрын
Yup! Absolutely yummy!
@benquach312726 күн бұрын
Try Hayato, n/naka, Mélisse, & Providence; the other 4 (2-star) in SoCal. I love them all 😀
@jennyfoodtravels25 күн бұрын
Oooh. Thanks for sharing! They have been on my list for awhile and now I want to try them out even more!
@hemispherecompensation26 күн бұрын
Love your Japan videos! Pls keep them coming 😊
@jennyfoodtravels26 күн бұрын
Thank you so much! I'll try my best! 😊
@pathua769226 күн бұрын
That looks incredible! I would definitely try if I ever head towards that area! Thanks for sharing❤
Пікірлер
that piece by itself is like a work of art.
It's sushi not shushi
Đọc tiêu đề tường đâu đi ăn ở nhà hàng của Takashi Saito nữa. Nghe nói nhà hàng Saito ngừng nhận đặt chỗ từ lâu, rất hạn chế khách nước ngoài, khách lạ, chỉ nhận khách quen.. Bây giờ đến cả các khách sạn lớn cũng ko thể đặt chỗ ở đây nữa. Dù sao thì nhà hàng này cùng thuộc dạng đỉnh rồi, dù ko phải là Saito xịn.
Thank you 😭😭🩷
Had I been rolling that uni roll it wouldn’t have been quite so polished. I’ve noticed the mark of a good sushi chef, how they roll the sushi in their hands, if they wipe the knife after each cut and if they are keeping their area clean. The difference between somebody who is serious and one who is just messing around.
Is it easy to book reservation?
Unfortunately, it's quite difficult to reserve I mentioned how to make a reservation here if you're interested - 36:32
I’ve been to japan 3 times when I was in the Navy. I do miss it. I love watching sushi chefs work their magic
Every bite looked delicious but only 3.3/5. What was missing for you?
That was a lot of uni! I've never seen it rolled like that before.
Right! The best uni roll!
@@jennyfoodtravelsI was slightly sad you only got one piece! It looked amazing! It all did but that really took the cake.
Glad to see you give your honest and unbiased opinions! Amazing photography!
Glad you enjoyed it!
another stunner vid!!
Thank you so much!
Sushi is Japan's hot dog stands. That's real sushi. If you were in your working clothes all dirty, you just washed your hands and went to an outside sushi stand and ate on a cheap chair or even standing. Did a take out. The fishes came directly off a fisherman's boat. It's $70-90 USD of food. You are just paying for fancy space. If you ate at a hole in the wall in Tsukiji, you'll eat the exact same fishes for 30% of that price. You should study what real sushi is. It is a common people's food. Not $240/meal. Study before you make innocent assumptions. Sushi was never for the elitists. Real sushi is fast food. All these over priced raw fish is not sushi. They are trying to mimic Kaiseki cuisine but unfortunately, Kaiseki chefs require not only training in seafood but every edible material, must be able to sketch out of memory, design your own dishes, and develop the vegetables and fruits, chicken and animals with the growers. Most of these nonsense chefs don't even have 5% of customer service knowledge it takes to host. Now, Kaiseki can be $300 or more. Sure. That is acceptable considering how much they must learn and collaborate with growers and suppliers. My family has been sushi restaurant owners for 4 generations in Asakusa, Sushiya Dōri with generations of buying fishes over the phone directly from fishermen. Our fishes never pass the market. Just with that one processed skipped, you knock out 50% of the cost. If you own the land in which your restaurant is located and have high end rental apartments on upper floors, employees living on the top floor and our family too. No one is paying rent. Only utilities and insurance. On top of that we have 3 floors of apartment rental income. I guarantee you our fishes are the same or better and we have a retail at 30% of this video. Our Itachō and the one before that has trained hundreds of chefs that currently own their own restaurants or are Itachō of major places nation wide. The names of the chefs that graduated the Deshi period are carved in wooden plack, lackered and decorated on the wall behind the counter. We don't even need to advertise. Our servers have been working for us 3 generations. We don't need to train from scratch. We can trust the Itachō with the entire operation including overseeing the accounting and planning. His wife knows major people in town and fills in the event tatami rooms, Enkai rooms all together is 200 diners in the party rooms. Our party rooms have 84% occupation rate. We invite students, women's groups, chamber, banks, real estate agents, IT, religions of all kinds, academic, publishers, mass media, museums, hotels, radio, manufacturing, tourist industry, etc. They are perhaps spending $180 / diner including sake, shochū, beer and whisky. If its minors, we are doing it at loss. If you wish to be technical, butchering and slicing the fish in perfection is less than 10% of the job. The biggest job is getting all the clams, shrimps, jelly fishes, sea cucumbers, the sake, and wasabi roots without ever going through the fish market. 99.99% of these self identified sushi chefs do not know the fishermen, their family. Nor do they know the growers of produces they use. The last sushi item on the omakase is tamago, rolled eggs. It looks easy when you watch it being made. It is the item that will make the diner want to come back tomorrow. Our chef visits the egg farmer and they discuss about seasons, breeding, feeds, and exercises. If the hens are forced to sleep twice a day to lay 2 eggs a day, the quality of the egg will drop. On most egg farms, they turn off the lights inside the farm every 8 hours, force them to sleep 4 hours and lay an egg again. Just as wagyu are carefully bred, fed, and raised, so are the eggs. Our chefs travel nationwide 4 times to stay at fishermen houses to talk about the realities of the ocean. He has annual approximate agreements with each fishermen and abalone, lobster divers, clam collectors, kelp growers, nationwide. Our chef has never purchased long net trawled or bottom trawled food. That is what a real sushi itachō would demand. No one eats a $240 hot dog dinner. That is not hot dog because its a common people's food that can be eaten on a stand or stadium with a few dollars. Perhaps in a BBQ party off the grill on a Sunday at home with the kids. The men watching the games. It is fast food. Sushi is a common people's food. 1200 yen for takeout bento. 2500 yen for lunch. 5000 yen for dinner. That is sushi.
My 2 cents, as an Italian, not a chef or a cook, but I hope they can be seen as good tips for the chefs there: - the amatriciana needed a few small crunchy cubes of guanciale that I haven't seen in there - the wagyu, compared to the other dishes, wasn't very well executed. First, looks like the meat needed higher temperatures; second the rice looked a tiny bit overcooked. I believe with proper cooking points for the meat and the rice, it would have been much better. Extra tip: adding some mild gorgonzola to make che risotto creamier and make the contrast with the radish stronger. For the rest, this is THE best Italo-Japanese fusion I've ever seen, hands down
Good vid ! But that doesn’t look too shinko?
Maybe I missed it but I don't remember seeing anyone claiming it was shinko? It seems traditional. I think the knife work was pretty exceptional. Unless youre talking about the young gizzard shad in which case it looks exactly correct, which is why i'm confused. Remember shinko or shad can have a variety of skin colors
Your recipes are always top notch. Put it on the khal, please!
Seemed incredibly noisy in there, not very peaceful or romantic for a special dinner. Nothing stood out as looking exceptionally tasty, even the plating looked kind of bland. That's too bad.
Thank you for giving us enough time to read the subtitles, truly thank you!
The food looks amazing! great video. I do wonder if this is really Italian food though or something else haha, not that it matters
Thank you! It could be, as the theme during my visit was Shu Ha Ri, which implies breaking away from some classics and traditions. However, this was my first visit, so I can't compare it to other themes
Your talent is in cookinYour expertise in cooking is visible every time. Keep inspiring the Khal community. ==================
Your talent is in cookinYour expertise in cooking is visible every time. Keep inspiring the Khal community. ===
Amazing skills and I am sure the food is fantastic but that’s not really Italian food is it now ? It’s fusion cuisine , mixing Japanese ingredients and techniques , with Italian ingredients and techniques and some French cooking techniques . The most genuinely Italian thing there was the spaghetti amatriciana , the rest I would call fusion cuisine .That said, I would love to eat there it looks really good.
Agreed, it's something different than Italian to me. Looks delicious though whatever it is!
DANGGG jenny, back again with yet another banger of a video 🔥😎
Thaaaanks!
oh btw your reso details on this video is for Sushi kai kai still.
Thank you so much for letting me know! I just updated it to the correct information
i wait for your videos when you are japan, finally another one! excellent one! Could you let me know your line up already! :) hahaha jk! Im going to japan in 2 weeks and i cannot wait for my resos too!
Glad you enjoy my Japan videos! Sorry, I can't reveal the whole line up, but Sushi Shunji will be coming up next! Oooh, hope you'll have so much fun and eat lots of yummy food!
@@jennyfoodtravels thank you so much! Sushi shunji seems hard to book. have you tried joel robuchon 2F in tokyo?
I have not. I've only had Joel Robuchon in Las Vegas and Hong Kong. Loved the Vegas one, but slightly let down by the Hong Kong location
Your photography is 3 Michelin Star
Thank you so much! I'm so happy you think so!
I'm in awe of Chef Yuki's quick and precise movements. What a show!
It's very refreshing to see an honest review. Your criticisms seemed fair and you did praise the dishes that deserved it. After all that's how we grow as people and chefs.
325 ? Is tipping extra?
Beautiful video!! Do you know the filming policy at SY?
Incredible. Question. Can the uni flight be shared between a couple? Like would they allow that?
Lets just call it for what it really is. An over hyped over priced tourist trap that serves at best mediocre prime rib and almost inedible side dishes. Its glory days are long in the past.
This man is said to be a student of Iaido master Isao Machii at his dojo.
Shots fired on that caviar course! such a shame too because the tiny amount of caviar used looked really high quality..what a waste though
How much was the uni tasting?
18:07 Y10K
Bay Area? Thank God these places havent been robbed yet! I was in SF a few weeks ago, and was treated to Kusakabe on Washington Street... There was 3 Homeless people on the side and 1 in front bumming money. Staff tried to shoo him away but to no avail. And the guy smelled terrible. I couldnt get rid of the guys stench and it stayed with him the entire meal.. But this wasnt exclusive to Kusakabe. A lot of the city is overrun by homeless, rampant drug use, and crime. My cousins car was broken into while we were in the Hotel.
What are your top 3 omakases in tokyo for the price? Great video :)
Definitely Sushi Suzuki, Sushi Yoneyama, and Sushi Satake. They're all around $200
@@jennyfoodtravels I found 3 Sushi Suzuki's in Google Maps - maps.app.goo.gl/RrShK9qZmikZ3dde9, maps.app.goo.gl/DreYguoHohrFv44n9 and maps.app.goo.gl/XyEdRhmQb2NXmR9A8. Which one do you recommend?
Kohada. ❤
I didn't like uni the first couple of times that I tried it. I think the uni must have been bad in those cases because I fell in love with uni after having it in Hawaii in 2009. I've been hooked ever since.
Bad uni is horrible, but good uni is heavenly! I'm glad you love uni now!
Thanks for sharing. 👍 The price for the uni platter is reasonable considering that a tray of good quality uni is about ¥8,000. I might try this on my upcoming trip.
Yup, and it was a lot of uni too!
Great video once again! Have you completed your trip in Tokyo?
I have not yet! Much more videos to come!
@@jennyfoodtravelsI hope you’re trying Chiba Takaoka then! (In addition to the Namba, Arai, Sugita, Takamitsu etc)
@@draciellow414 Sadly, I wasn't able to secure reservations to those restaurants. I hope I can in the future!
@@jennyfoodtravelsGood luck and never give up! I have been/will be going to all of the above, in addition to a few others (Tenzushi, Sakai, Sanshin etc) and always happy to chat offline if required. But the two restaurants that I would recommend that are easy to book would be Chiba Takaoka (this is his last year in Tokyo I heard) as well as Inomata in Saitama. Happy eating!
@@draciellow414 Lucky you! May I ask what service did you use to secure the reservations for Namba, Sugita, and Takamitsu?
How does the a la carte work? Do you pay extra for that?
Do this restaurant have a Michelin Star ?
waiting for your next video already! im going tokyo next month!!
sushi chef's hand being touched by a million people when handing bite sized sushi - filthy....like this is like cross contamination. cant he put the f-ing sushi on the plate?
One of the best!
Ooooh great.... U r back in Japan.... Looking forward to more recommendations from u while I'm losing weights.... b4 my trip to Japan again.... Thank you, Jenny.... ❤
Yes, I am! Thank you for your constant support!
hooking you up on that sea urchin bite! haha
Yup! Absolutely yummy!
Try Hayato, n/naka, Mélisse, & Providence; the other 4 (2-star) in SoCal. I love them all 😀
Oooh. Thanks for sharing! They have been on my list for awhile and now I want to try them out even more!
Love your Japan videos! Pls keep them coming 😊
Thank you so much! I'll try my best! 😊
That looks incredible! I would definitely try if I ever head towards that area! Thanks for sharing❤