January 17, 2018
After that borderline-sublime dinner last night at Sushi Bar Yasuda, I asked the concierge this morning for a strong sushi recommendation for lunch. They came up with Kyubey Sushi in the Ginza district, and boy, was I happy they did!
I can't really think of anything I didn't like about this omakase. I had an Asahi (or two) to wash down everything. There are some videos below the sushi photos. I don't know why I find sushi videos so interesting!
Ginza Kyubey Sushi
Seaweed & radish
Medium fatty tuna
Hokkaido sea urchin
Hamachi (Japanese amberjack)
Fatty tuna belly (otoro)
Fried shrimp head & tail - from earlier fresh shrimp
Anago (saltwater eel) 2x - sweet sauce, salt
Radish, mint, sesame - palate cleanser
Maki - tuna & spring onion, squash, cucumber
Tamago (sweet egg w/shrimp)
I went back to this donburi (rice bowl) joint at the Shiodome Center that I first tried a week ago to give some other menu items a try. Once again, it didn't disappoint!
Donburi joint in Shiodome Center
This starter tasted very good, but was awfully chewy. I guess that's very difficult to avoid with squid. It had that acquired, briny taste that I think you only get from boiling or pan frying squid and keeping it in its own juices.
Yeah, maybe I shouldn't have ordered the same dish from the same restaurant, but I just couldn't help it re: this fried chicken appetizer. And it's amazing how shredded cabbage and scallions can augment things.
My main course was diced ahi served with steamed rice, shredded daikon, a poached egg, scallion and squash. There were also small sides of sweet, pickled seaweed and potato salad. Lastly, there was a small pot of chicken broth that I used after finishing half of the tuna and rice. There were many components to this dish, but it worked nicely.