I missed my plane back to Europe, so instead of waiting at Narita for the evening flight I went back to Tokyo and had lunch at Sukiyabashi Jiro in Roppongi Hills. (The one Michelin English speaking sister restaurant of the three Michelin Sukiyabashi Jiro in Ginza. The sushi chef is Jiro’s son Takashi).
Rice. Once you have tasted the Sukiyabashi Jiro vinegared rice where each grain is perfectly separate, your sushi rice standards are never the same. It was a quick lunch. If the Japanese say that the restaurant is serving until 2 pm(I arrived there at 1.30), they will serve the last piece of omakase exactly at two. Traditionally, the omakase started with mild-tasting fish and ended with warm, just boiled shrimp, salmon roe and sea urchin rolls. And by the way, the sushi chef told that the rice and the fish at Roppongi Hills location is exactly the same as at the original, the three Michelin starred. If anyone has been to both locations, please share, would be interested to hear how they compare.
