Our trip to Tokyo was inspired by Jiro. After watching his movie "Jiro dreams of sushi", we made a beeline for the airline reservations and booked our trip. We made our booking with Sukiyabashi Jiro way in advance, with a little help from some Japanese speaking friends. This branch of Sukiyabashi Jiro was the only one that took reservations from non-Japanese, according to their website. This branch is owned by Chef Jiro's son.
We arrived at Roppongi Hills on time, but promptly was at a loss of where the restaurant was. We called the restaurant, and the English speaking assistant chef told us to wait outside Mini Ropponggi (as in the car dealer that sells Mini Coopers). He met us, and we took a glass lift 5 steps away on the right from the Mini showroom (as you face it). On the third floor of residence block B, we hugged the right wall, rounded a bend, walked a corridor and the Sukiyabashi Jiro appears.
We were the first guests in the restaurant that night, and we had the chef to ourselves at the sushi counter. Initially, we felt stressed by having so many eyes on us as we savoured the food, but soon we were lost in food orgasm as item after item appeared on our plate.
Given the choice of starting with sushi or sashimi, we chose to start with Sashimi. Flounder and warm whole abolone cut into quarters appeared on our plate. Followed by Mackeral marinated in vinigar. Already this was a pre-cursor of things to come. The Chef and his team choose the best and freshest fish produce. They prepare some of the items to bring out the best in taste, texture or add value to its freshness.
Our sushi course started and some of the items we savoured were flounder, squid, toro, chu-toro, otoro, a type of sardine, Mackeral, horsemackeral, akagi, salmon roe, uni, baby scallops, lobster, sea eel, egg. 15 sushi items, each one tasting like Heaven in our mouth. Example.. The egg was soft and light, much like a tasty sponge cake. The horsemackeral had a nice smokey taste, coupled with a smidgen of rice with wasabi and spring onions. The series of toro was super fresh, soft and light, not like anything we tasted back in Singapore.
After a highly satisfactory dinner, we hung around watching the chef prepare more sushi for the other guests. By this time, most of the seats were taken and a mixture of English and Japanese could be heard. We were very glad to have sat at the counter as we could watch the chef slice the fish and prepare our sushi. He even voluntarily came out from behind the counter to pose for photos with us.
Although rather expensive, we loved the thought, process and love the Sukiyabashi Jiro team put into preparing the sushi and sashimi. This will definitely be worth a revisit if we come back to Tokyo again.
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.