Japan is a land known synonymously with giving the world some fantastic food and delictable treats with the arguably the most well know being sushi.  Sushi and sashimi, for those unfamiliar, is typically a combination of raw fish or seafood with rice but mostly seen rolles up with seaweed and served with some soy sauce and a small dallop of the entertainingly delicious wasabi mustard.  Spending time in Japan one might cossider the “best” place to get sushi and it can be hard to gauge.  Among the plethora of vending machines and large scale conveyorbelt sushi factories it can be difficult to pinpoint if there even is a best sushi but there is.  
     Coming just shy of 90-years old Jiro Ono, master sushi chef, has been perfecting his craft for decades and caters exclusively at a show he owns with his son called the Sukiyabashi Jiro.  Receiving international acclaim for his work his meticulous attention to detail is unmatched as it was even captured in the 2011 documentary Jiro Dreams of Sushi.  No expensie is spared nor any aspect of the diner’s experience go unnotced down to how the fish is cut pertaining to the patron’s sex, age, and which hand they yield their chopsticks with.  The desirability is incredibly high as reservations can be booked months out and with one item on the menu, the Chef’s Recommended Special Course for 30,000 yen per person (roughly close to $300 USD), you can believe it is well worth the wait.  This is more of an unforgettable experience than a meal that any sushi or fine dining conniseur will never forget.  

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