I believe that everyone who knows Ono Jiro started with the movie " God of Sushi "; and after watching this movie, they will want to experience it for themselves. We can't make an appointment at our store, and Roppongi is the best. I am no exception. Even if I spend a week's salary at a time, it is worth experiencing the art of the sushi god. It is an experience worth every penny. "Sukiyabashi Jiro" specializes in "Edomae Sushi" which represents the highest level of Japanese nigiri sushi. It pursues the ultimate in freshness and beauty of sushi, which is what is called "sushi" in Japanese. Although it is also used to refer to sushi, not all sushi can be called sushi.
Maybe Michelin three stars cannot explain everything, and there are still many top-notch sushi chefs who are unwilling to be selected. However, when Abe chose Sukiyabashi Jiro to receive Obama, it was said that Ono Jiro's sushi can represent the highest level of Japanese sushi. After Da Lao Hei went there, Cilang became even more famous in China. I always felt that if something became popular in China, it would be troublesome. I really hope that those ignorant local tycoons and other second-generation people would not get together and ruin this wonderful dining atmosphere. In addition, the old man is nearly ninety years old after all, and he doesn’t know how long he can hold on to it. If he has an idea, he must realize it as soon as possible.
has a main store in Ginza and a branch in Roppongi. The chef of the branch is Ono Takashi, the second son of Ono Jiro. The main store is managed by Jiro himself and his eldest son, Seichi. Our restaurant adopts a complete reservation system, with one meal at noon and two meals in the evening every day. Seat reservations for the next month will start on the 1st of each month. Basically, on the 2nd, a notification will be given that the seats are full for the next month. The meal fee starts from 30,000 yen per person, and is determined based on the current price of seafood that day. A full set of 20 pieces of sushi is arranged, and the specific content is also arranged based on the market conditions of the day.
If this is your first time eating Edomae sushi, your first taste of sushi will completely subvert your understanding of sushi. Here, there is no dry, hard cold rice or cold fishy fish covering it. Jiro's rice is carefully selected and supplied by rice merchants. It is steamed under high pressure, beaten and seasoned using traditional methods to form this slightly warm vinegar rice . The sashimi covered on it was also made by Sakichi (who went there himself before Jiro had a heart attack) who went to Tsukiji Market every morning and selected the "best fish on the market that day" with the seafood supplier, and then carefully prepared it after returning. The raw fish and vinegared rice, with the final touch from Erlang himself, are the most delicious sushi.
First pass: Plaice
Second pass: Squid
After two passes of sushi, Jiro has discovered that I am also left-handed, so starting from the third pass, the orientation of the sushi has changed to a position suitable for the left hand.
The third pass: yellowtail
After a small taste of the sushi appetizer, the protagonists of sushi: tuna The three brothers appeared. Different parts of tuna have completely different tastes. After seeing the appearance, I immediately felt that the tuna sushi I had eaten before was like scum in front of them~
The fourth pass: naked tuna
The fifth pass: tuna belly
The sixth passage: Tuna belly
After the tuna, we enter the second movement. Many of the specialties of the Sea of Japan are fish that are highly perishable, so the freshness and cooking difficulty are also very high.
The seventh pass: young ale
The eighth pass: abalone
The ninth pass: bonito
Bonito is a specialty of Kochi Prefecture in Shikoku. Because it is highly perishable, it will be grilled first.
The tenth pass: Mantis shrimp
The eleventh pass: Red Shell
The twelfth pass: Tao ( Horse mackerel )
Thirteenth pass: Large prawns (Che Hailao)
This one is shelled by the apprentice. After Erlang holds the whole one, Zhenyi is responsible for cutting it in half, so it is Zhenyi who finally puts it on the table.Different from ordinary shrimp sushi, the rice is held entirely into the stomach of the shrimp, which is very unique. Because it is too big, it is cut. It is also here that I can't keep up with Jiro's speed. When the old man is holding the next one, I am still chewing
The fourteenth one: Bird shell
Fifteenth song: Sardines
After the fifteenth song, most people are almost full. At this time, they need different textures that can impress their taste buds. The third movement, Battleship Volume, begins.
Chapter 16: Sea Urchin
It was the first time I ate such a big and sweet sea urchin, I almost cried! !
The Seventeenth Pass: Aoyagi Shell Pillar (Little Shell Pillar)
The Eighteenth Pass: Salmon Roe
Usually I don’t take the initiative to eat fish roe. But this one really has no fishy smell at all, it melts in the mouth, and after biting it, it is like water flowing into the throat.
The nineteenth track: conger eel (conger eel)
The heavy flavor comes up, which indicates that the movement is about to end.
Chapter 20: Omelette.
The final chapter is here. This is the famous sushi god, and his apprentices have to practice making omelette for ten years. Because Erlang didn't need to do anything, it was submitted by his apprentice. Indeed, dining at Jiro is like a competition, especially when Jiro takes part in the battle himself. You can't help but feel nervous while eating, and you must not be overwhelmed in terms of momentum. Moreover, we only have a total of five customers today, and the interval between Erlang will also become shorter.
Basically, he never stops, and I can keep up with his pace. I also have time to take pictures and watch him hold hands for others. But after the big shrimp, it became a little tight. Maybe the size of the shrimp disrupted the rhythm, or maybe I was a little full. However, Erlang is also watching you at all times. As long as you have not finished eating, he will not take another dish. After the twenty-guan battle is over, the apprentice will come and ask if he wants to place an additional order, and then he will be invited to the table below to eat melon.
Erlang also came out and sat at the corner of the bar, checking the guest list with Zhenyi inside the bar. Sitting in front of the bar, Jiro felt that he had stepped down from the sushi altar and returned to a thin and withered old man. Really cold and sweet! I have never tasted such delicious melon! ! Even Xinjiang cantaloupe can’t compare! After finishing the melon, the foreigner couple who finished first had already paid and asked the receptionist if they could take a photo. After hearing the little girl's shout, Jiro walked out, like a mascot, taking photos with every guest. This must be his duty as the god of sushi.
Compared with the second son Takashi, Zhenyi, who is shrouded in the great halo of his father, is somewhat unfortunate. Even if he puts in 10 times the effort, he may not be recognized by the guests. Jiro himself has also said that he is getting old, and now his sons and apprentices are doing a lot of the work. Their preliminary preparations are the key to determining the deliciousness of the sushi. He is only responsible for the final touch. But for guests, this grip means everything.
reminds me of the passage in the movie and the way Zhenyi concentrated on cooking the fish during the meal. Looking at the lonely figure of Zhenyi behind the bar, I greeted him: Zhenyi-san, Erlang-san, photo, Ichisu? Hearing my greeting, Zhenyi was obviously a little surprised: "One thread" and then happily rushed out of the store with me and told his father that this customer wanted to take pictures with us. At this moment, he was like a child who was recognized and happy. After taking pictures with the camera, I handed the phone to the apprentice, and Zhenyi also said happily: "iphone"! Seeing that I was blocking the signboard due to my height, and was wondering how to stand appropriately, Zhenyi pulled me to his side, and Erlang also pointed at the signboard and said that the character "鮨" must be shown. This is what a craftsman pursues. It doesn’t matter what the name of the store is, but the taste of the sushi must be the highest pursuit.
When taking a group photo, Zhen Yi smiled very happily. After taking a group photo, we went back to check out. The total price including tax was 32,400 yen. I was the last one to check out and walk out of the store. When I was going out, I accidentally turned back and saw Erlang still standing in the corner of the bar watching me. When I turned around, the old man waved his left hand and said "bye".
recalled the whole process. Although the pace was fast, it felt very good. The sushi was slightly warm in the mouth, and the service was also very meticulous and timely. Although there wasn’t much verbal exchange, I didn’t feel left out. In the end, I was escorted out by the sushi god, which made me feel a little flattered.
Thinking back to the past, I saw many people commenting on how Jiro’s shop treats foreigners badly and the eldest son also discriminates against Chinese people. I couldn’t help but wonder whether these people had been there or were just persecution delusions. In other words, even if you are really discriminated against, please don't just talk about your nationality. What is "discriminating against Chinese people"? First think about whether you respect others. Do you think you can do whatever you want because you have two bad guys? Being late and asking for hot sushi and pork chops to be packed away (it is said that it has been confirmed that these are self-hyping by the person involved?), it is natural for you to be personally despised for such behavior.
At least, from the time I made the reservation to the time I went out, I always gave my Chinese name, and I always felt the other party's equal and warm reception. The decoration in the store is very simple, and there are no celebrity photos hanging - although big stars like Obama and Hugh Jackman have been here, there are only these three certifications on the front desk.
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