Tags
Just do not try to get booked there.
The entrance door says closed (not kidding). Actually this Chef was so popular in Tokyo that he had a big restaurant in a high class neighborhood of Tokyo. He went to the top of the Tokyo Jet Set and just got bored. He got bored about serving the best possible sushi to people who did not really care anymore and talk about business. He then moved to one of the least hype residential place in Tokyo and he just serves food to friends and friends of his friends.
Do not try to talk business there, he would ask you to leave. You actually cannot talk business, you talk about sushi and the pace at which they arrive is so fast that between two just comment the last one. The fish you eat has usually been caught the same day and the Chef has directly bought it from fisherman. No middleman. The taste is totally different than the one you get from a standard nice looking salmon or tuna european sushi.
Let me then give you thoughts about the way they are served: the Chef makes the sushi and puts them directly in your hand. They are so sophisticated that they would fall in parts should you try to have them in a plate. Put them directly from your hand into your mouth and I also learnt you should put the fish side on your tongue so that you get the taste, the rice on the top. Same with what surrounds the rolls, it was crispy and incredibly tasteful.
And by the way do not try not to finish one sushi or sashimi, the Chef may take it bad and you would not be invited again. This is what it is all about, you are not a client there, you are just lucky to be one of his friends ([Joi|http://joi.ito.com] and myself were only two in the restaurant, with the Chef and three sushi master trainees). Eat it all, even the one year marinated fish that tastes very strong. This one actually reminded me so much of the complex tastes you find in some sophisticated French cheeses.