Our hotel did not respond to email request for reservations, so we relied on http://www.ramenadventures.com, Brian Mac to make them. It wasn't cheap, but we figured we're already in for a hefty price. We were only able to get an 11:30 am seating.
Each bite of sushi was the best we had eaten of each fish - at least those with which we were familiar. We feel we've eaten some of the best sushi from Nobu, to a few elite places in Tokyo last time we were here and even Little Tokyo in Los Angeles - so our perspective and palate has had good sushi over time. At Jiro, the first tuna sushi was magic. Sardines, mackerel - two I'm usually not fond of were buttery soft and rounded out flavor - not overbearing. The unagi was sublime, the sea urchin was sweet and mild. Perhaps the best part was the temperature of rice/fish - perfection.
We were served twenty individual pieces of sushi for 30,000 yen and green tea followed by watermelon for dessert. Our entire meal lasted 30 minutes. Jiro was not there. His son made the sushi and served us. We felt rushed and somewhat self conscious. There was a small bowl with soy at our place setting, yet we were corrected not to use it when sauce was already applied. All sushi pieces were prepared with the sauce, so we weren't certain why soy sauce was there. The son served us very quickly - savoring was not allowed. When you go to a special place like this, you are prepared to pay the amount, but I found that we kept doing the math - cost per piece, revenue per hour - etc. I think Jiro locale is a perfect business account dining experience.
In the end, we happy we dined there, but I wouldn't feel the need to go back. The nuanced difference in taste between the tuna at Jiro's versus any other high end sushi restaurant isn't worth the hassle or environment. But at least we know we've backed up the movie background with a bite of the best.
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