Chef Tokunori Mekaru grating fresh wasabi on a shark skin grater.
May 13, 2016
Sushi Hashiri SF’s pedigree is a less renown restaurant in the Daikanyama, Tokyo location that opened in 2012. In looking at Japan’s #1 restaurant rating site, ww.tabelog.com, you can only see seven reviews that averages to a 3 out of 5, which is mediocre by Japan’s standards. Granted it is a small sample size. However, the Hashiri SF opening appears to be a much more ambitious endeavor that focuses on a very upscale blend of both kaiseki and sushi experience. Continue reading “Tabemono in SF – Hashiri SF”
Chef Hiroyuki Sato at work, expertly breaking down a young Blue Fin Tuna for the akami, chutoro, and otoro nigiri.
June 8th, 2016
What a treat to have scored reservations to Omakase where they were hosting guest chef Hiroyuki Sato, who owns Michelin star resturant Sushi Tokami in Ginza. This event had the added bonus of two wagyu courses and a Ruinart and Dom Perignon champagne pairing. Sushi Tokami was on my list for an upcoming trip to Japan, so I was trilled to try this sushi here in my home town. Continue reading “Tabemono in SF – Guest Michelin Chef Hiroyuki Sato from Tokyo and more at Omakase”
The yanagiba is a long and slender knife used to slice fish for sashimi and neta (sliced fish topping for sushi). The long blade allows the sushi chef to use a single pull motion to slice the sashimi, allowing a smooth and crisp cut that enhances the flavor of the fish. Continue reading “Tabemono Gears – Shigefusa Yanagiba (sashimi knife)”
August 2014, Ono Jiro with my oldest daughter who’s 12 at the time and helped contribute to this write up.
August 1, 2014
My first post review will be to post on Sukiyabashi Jiro which I took notes on as I have dragged my feet in creating this blog. In August 2014, Jiro Ono was 90 years old, yet he was vibrant and alert as he expertly served us some of the best sushi in the world.
Scoring reservations was difficult as Jiro Ono continues to be exceeding popular and famous after appearing in Anthony Bourdain’s “No Reservation”, his documentary “Jiro Dreams of Sushi”, and even a visit by President Obama in April 2014. Yet, my concierge from the Peninsula in Ginza was able to score two seats for lunch for August 1st, 2014. My wife lucked out as she was scheduled to fly back two days before, so my lucky twelve year old daughter got to enjoy a fantastic lunch with me. That’s her in the picture above. The hotel warned us that Jiro may not be present as he had heart complications earlier in the year, but we were lucky as he was back as a healthy 90-year old this year. Continue reading “Tabemono in Tokyo – Sukiyabashi Jiro – 90 year old Sushi Master in Ginza”
My 3 year old preparing for dinner in her yukata in Kozantei Ubuya in Kawaguchiko.
Welcome to Tabemono Journey! Tabemono means food in Japanese. I wanted to create a blog of my food adventures in Japan, travels, and in my hometown of San Francisco in the USA with the focus on Japanese food.
After traveling to Japan, I found that my appreciation of all things Japanese deepened because of its rich heritage, how it is a perfect fusion of East meets West, and how it melds the old and new in perfect harmony. In particular, I love how the Japanese strive to have perfection of a singular focus and how they innovate a deep preservation of their roots. This obviously extends to their food, where you see shops selling the humblest of dishes, such as the perfect soba noodles all the way to the ultra fine dining Michelin three star resturants. But most importantly, they are some of the best food on the planet.
Join me and my family on this food journey from my past and upcoming visits to Japan, in my home town of the Bay Area, California, and abroad.
