I reckon for me.. It'll probably be between 20-25, I remember ( actually nah i didn't remember., I rechecked the old post and counted. Mad ah? If I have photographic memory like that, I reckon I would probably be doing better in my medical career than how I am now, lol. ) having about 21 sushis at sukiyabashi jiro at roppongi hills ( click to read)... But I recall not being 100% full because I actually went and bought some sweet potatoes to eat right after the meal
Victor told us a couple of months back about this sushi place he visited. He said it was the most number of sushis he has ever eaten in his life. His exact words " more than 30"
MORE THAN 30?! :o
I reckon I could square with that, we paid 65000 yen for 2 of us at sukiyabashi jiro a few years back. Furthermore, since when did we ever back down from a good meal because of the price ? :p
So off we went, starving for our more than 30 pieces of sushi since 3pm in the afternoon. There's 2 seating - 6pm and 9pm. We decided to opt for the 9pm one because... we had no choice, they were all fully booked and only had 2 seats left for 9pm and I definitely wasn't gonna give up that 2 spots! There's only 7 seats in the restaurant btw.
We arrived at 8.45pm and was greeted by a caucasian chef informing us to wait outside because our seats are not ready yet. WAH, I was really happy, because this meant that I could at least strike up a conversation. Not to mention, the caucasian chef was pretty good looking as well ( tho i learnt later during the meal that he is married.... and is expecting a newborn daughter soon.......... )
9.15pm we finally entered the restaurant. By then I was all ready for my " more than 30 pieces of sushi" given how I had starved myself since 3pm in the afternoon.
Kickstarted the night with head chef Masakatsu Oka recommended sake.
This sake is the best sake I've ever drank. I was pretty damn worried when Nick veto-ed by beer decision. I've always never handled sake well, a few sips and I feel like my soul has left my body. But I guess just like everything in life, never say never. Anything is possible and impossible is nothing.
We drank 3 serving jugs of this particular sake. It was so smooth and sweet!
Seaweed and seagrapes
Infused Octopus
Flounder with salt
Flounder with liver
Close up of flounder with liver
At this point I realise that portrait mode of Iphone is really not doing the sushis justice hahahah and Nick also said " EH WTF, YOU TAKING PLATE OR TAKING SUSHI ?! "
Flounder fin
Akagai
Geoduck
Scallop
Saba
Octopus sperm
Spanish mackeral
Grilled spanish mackeral
Cuttlefish
BBQ Cuttlefish
Shirako
Squid and squid liver (shiokara)
Monkfish liver
Scallop with seaweed
Queen crab
Kodai with wasabi and ume
Hokkaido uni soaked in seawater
Sunfish. also known as Opah. It is the first fish discovered to have a warm heart. It is very popular in Hawaii apparently since it's found mostly there. They said that it's not a deep water fish so perhaps the next time you go surfing in Hawaii you might see one of this :p
Wild buri
Wasabi wrapped yellowtail toro
The wasabi wasn't spicy at all even though a large amount was wrapped. We were educated that it was because the fat from the yellowtail neutralises the spiciness of the wasabi
Yellowtail bood line
Scale fish skin
Black bluefish
Grilled outside part of bluefish
Bonito with soy sauce marinated garlic
Bonito middle part with japanese mustard
Beltfish
Gizzardshard
Chutoro
Otoro layers
Akami
Special oyster from hokkaido
Needlefish ( Sayori)
Emperor prawn
Akagai edge with cucumber
Aburabo ( scale fish)
Fried shrimp head
Anago ( left: tsume - sweet sauce right: salt)
Pacific herring
Baby barracuda
Filefish with filefish liver
Toro with pickles
Radiated trough shell ( Eat already become X man maybe haha)
Kinmedai ( inside part)
Kinmedai skin
Vinegar marinated saba
Kama aburi
Ikura rice
This is the BEST ikura I've ever eaten. Most ikura taste a little bit salty, but this was perfect! The trick is to only soak in the sauce for a few seconds so that water does not go out of the ikura thru osmosis.
Wah, biology knowledge ( diffusion and osmosis chapter haha) coming alive in food hahaha.
Bonito toro
Blackthroat seaperch
Kampyo maki
Tamago
Us with head chef Masakatsu Oka
What a night, good food with eyecandies :D And you know what's better? I actually could engage in a conversation with all of them. This chef is actually very entrepreneuring; he hired a multi lingual crew.
Speak Japanese? Daijobu
Speak English? Ok
Speak Mandarin? Keyi
Speak Bahasa? Baik
Speak Cantonese? Hou
Speak Hokkien? Eh sai
I didn't upload any pictures of Chef's crew because YOU HAVE TO SEE HOW GOOD LOOKING THEY ARE YOUSELF.
Wah they are really goodlooking, but especially the caucasian and the taiwan dude, they are my cup of tea heheheh. The taiwan dude hugely resembles my cousin's ex BF George.
I was quite shy la even with all the drinks and I didn't ask for their names and now I'm in huge regrets because.. CANNOT STALK THEM ON INSTAGRAM ): If by any chance you who is part of the crew stumbles onto this blog, my instagram account is over on the right. send me a direct message ok? hehehehe
Btw, if you counted.. we had... 56 different dishes
We and a born in macau but currently based in San Francisco couple stayed till 12.30am and the cantonese staff member actually said that nobody has stayed that late before/ate so much before. People usually leave by 11.30pm, ooops. Sorry perhaps I was talking too much, but I had a good time spewing nonsense and I hope they had a good time too hahaa.
We got our Japanese speaking friend to make the reservation on behalf of us because I seriously have been so traumatised by my multi failed attempts in making reservations in Japanese. So I call up from Australia right, before calling I actually have notes sprawled across me, google on standby, rehearsed in front of the mirror at least for 30mins. I know exactly what to say date, day, year, how many people in Japanese. I preempt the restaurant's questions. But ALWAYS. ALWAYS. After I say " yoyaku o shitaidesu " Instead of saying " hai, goyoyaku wa nanmei sama desu ka? " They will rattle off a long line of Japanese VERY QUICKLY which sounds extremely unfamiliar. And this forces me to say " Gomenasai, eigo no hanasemasuka?" And the answer is usually..... " Gomenasai, eigo no hanasemasu nai"
GG. RESERVATION ATTEMPT FAILED.
But this place being so multi lingual is the best! Because now I can make my own reservations !!! in....4 different languages!
Definitely gonna revisit this place again next time when I'm in Tokyo... hmmm sometime in 2019? hahahaha. Our bill came up to 68500yen for both of us with 3 orders of Sake.
I seriously enjoyed myself so much the evening chatting with all the chefs; in Nick's words, chatting nonsense because I was tipsy.
I swear I wasn't! The chef also gave me some tips regarding how to increase my alcohol tolerance
Tumeric before drinking, Hepalyse and ramune candy during drinking
I SHALL COME PREPARED NEXT TIME FOR MORE DRINKS.
Sushi Sho Masa すし匠 まさ
4-1-15 Nishiazabu Minato Tokyo
東京都 港区 西麻布 4-1-15 セブン西麻布 Ｂ１Ｆ
Tel: +81-3-3499-9178
http://tabelog.com/en/tokyo/A1307/A130703/13016512/
No comments:
Post a Comment