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2010年5月12日 星期三

號外:東京米芝蓮巡禮 ~ 鮨いわ(Sushi Iwa)

是年米芝蓮鮨店之選 二月下旬‧晴 每次到東京,都總會至少選一間鮨店來試。是年的首選,本是三星新貴的鮨さいとう,可惜時間上是安排不到,結果同一晚就去吃了另一間三星店的新貴幸村。而我的第二選,就是這間在銀座的鮨いわ。其實自上次鮨かねさか之後,知道便宜一點的星店是幾受食友們的歡迎的,是次就來了這裡。


店子就在小橫巷之內,不好找


如很多其他的米芝蓮一般,這裡的位置也不好找。「在地下鐵日比谷線的銀座站走出來,找到数寄屋橋的話,就只是幾分鐘的路程」,以上就是我得到的資料。数寄屋橋我知道在那裡,但原來找這裡也一點不易,因為這裡就躲在一邊的橫巷中的橫巷,問人也不懂,只好自己找,花了一點功夫,也總算是找到了。

這是正宗的鮨店

拉了兩個日本工作的友人來吃,訂了在一個周中的下午,來的時候,就只有我們三個人。店子很小,就只八個座位,佈置簡單優雅,我覺得是比鮨さいとう更有鮨店的味道的。店主是岩央泰氏,08年才自立門戶開了此店,已經接連在09及10年兩年的東京米芝蓮奪得一星,質素得到肯定。午市定食就只4,725日幣及8,400日幣兩款,全由店主親自主理,以價位來說,是很划算的。

全店也只是七個座位

跟師傅打聲招呼,他就拿出新鮮山葵來,用金屬的磨板磨出一堆山葵,放在他面前的碗子內。吃壽司,其實也跟吃鐵板燒一樣,就是師傅會在客人面前做出不同款式的壽司刺身。高級的壽司店,你不會看到有個大雪櫃,師傅只會將最新鮮的食材放在木箱子內,要吃才拿出來用,用剩的就棄掉,沒有要雪藏的需要。最高級的壽司料理,師傅就在咫尺,一件件的做,什麼東西也是即做即吃。如果大家未吃過這樣子的壽司刺身,強烈建議大家試一試,這才是正道。

在準備山葵

板場很整潔,師傅面前放著兩把長刀,一把尖而長,另一把鋒度較短,看上去也較重手。對於壽司師傅用刀,我總有個偏見,就是越了得的師傅,用的器材就越少。見過的幾位頂級師傅,水谷、小野及さいとう都是一刀走天涯的。

長短雙刀

想比較兩個餐的分別,就兩個價錢也都要了,分別就是貴一點的餐,吃的壽司數目是多一點的。師傅先拿來前菜,是每人一小碟的漬若布ワカメ。吃起來是純天然的味道,昆布口感爽脆,漬起上來酸中帶甜,灑上芝麻又增強一點香味,是很稱職的前菜。

清爽的前菜

只見師傅在我們面前的四方壽司碟子放下一撮酸薑,細心的問我們有什麼吃,有什麼不吃的(也不用我擔心,高級的壽司店,也從來不會出現三文魚…)。就見他在盛載刺身的四方木盒子中取出幾條魚肉,先各自切出幾片,就開始一個又一個的做握壽司了。只見師傅先將刺身握在左手,仔細的去感覺魚肉的質感,加手在木桶裡抓飯再握成飯糰,再掃上醬油,一個一個做好的飯糰就放在我們的面前。


video

4725日幣的壽司,包以下十貫:


正式開動

正式開動這一餐,先來的是鮃ヒラメ。鮃即是我們平日看到的比目魚,這一種魚,肉身爽但魚味淡,作為壽司餐的頭陣,就最適合不過。只掃上一層薄薄的醬油,沒有多餘的調味,而這個鮃壽司,感覺清淡怡人,不錯。



爽口的鮃

再來就是縞鯵シマアジ,縞鯵也是白身魚,新鮮的話,吃起來也是肉質很爽口的。不過比起鮃,縞鯵是多了一點油份,啖落甘香,而紋理較幼細,所以吃起上來層次感就多了一點。也只是在上面薄薄的一層醬油,已很夠味。

甘香的縞鰺

吃了兩味白身魚,再來是紅肉魚了,只見師傅在木盒中拿出一大塊紅肉來,就是本鮪まぐろ了。在便宜的餐點來的,就只有赤身,而貴價的那個餐,就會有中拖羅。本鮪吃起來有淡淡香味,用上的醬油也帶出其鮮香,是好吃的。通常在鮨店吃鮪,如果有大拖羅,很多時也會同吃中拖羅及赤身,因為三款都是鮪不同的味道及口感。在同一餐中只吃拖羅,只有在香港又或是在內地發生。

本鮪也很不錯

再來就是魷魚イカ,師傅先將魷魚切成一小片,再在上面直行的劃幾刀,使之在中間分開,因為新鮮的魷魚是咬不開的,這個切法就如中式炒魷魚前的花一樣,不然的話,準是很難咬得入的。魷魚的調味就不是醬油了,而是一點鮮青檸汁及一小撮海鹽,鹹味及酸味也正好將魷魚的鮮甜帶出來,而魷魚的肉質脆口中帶軟糯,很新鮮,也好吃。

魷魚是很考師傅刀功的食材

輪到小鰭こはだ上場了,只見師傅小心的切出小鰭的背肉,因為是連皮的,所以就在上面劃上一刀,咬起上來也不會有困難。小鰭就如沙甸魚一般,魚味重一點的,也是我很喜歡的刺身種類。而這種魚肉要在最新鮮的狀態才好吃,一失鮮度就會變腥的了。所以在香港很少吃此品,來到日本當然不可錯過。是日的掃上柚子醬油,又是另一味道。魚味鮮香,真想再追加一件。

鮮香的小鮨

再來也是我喜歡的刺身類型,就是鯵あじ了。鰺的特點是肉厚,魚油甘香,但就帶點腥味,用來做刺身的話,幾考師傅的調味功夫。這裡的用上切碎了的紫蘇加上細蔥,適當的僻去腥味,吃起來口感甘腴,非常不錯。

肥美的鰺

吃過幾款魚類,就到貝類海鮮上場了。打頭陣的是水松喰貝みる貝,亦即是象拔蚌。新鮮的みる貝肉厚且韌,是要點功夫去準備的。只見師傅身先在上面劃兩道口子,再大力的將其撻在板上,仔細的用手掌感受其韌度,才將之製成壽司。吃起來鮮甜又有咬口,掃上的醬油味道調味得好,是處理得很不錯的一味。

時令的水松喰貝

再來就只見師傅拿出一個瓷碗,下一款壽司的材料就在其中,就是白蝦白えび是也,這一味在鮨さいとう也吃過,但就是當刺身吃,當然是較這裡豪華得多。白蝦細嫩,吃起來鮮甜無比,也有蝦肉軟糯的口感。在香港可以吃到其大一點的日本蝦,但就吃不到白蝦,因為也是在最新鮮的情況下,才好吃的。

鮮甜無比的白蝦

除了鳥貝,此時也是赤貝アカガイ盛產的時候。是日的是比較大的赤貝,其肉是差不多完全蓋過下面的飯的。師傅將其脫殼,再大力的撻在看板上幾下,令其吃起來不那麼韌,多點爽口。吃起來甜美之餘,也帶點血鮮,時常較得,這個赤貝,該是鰤魽的遠房親戚,因為吃起來味道真的有點相似。

赤貝也是時令品

在吃赤貝的時候,廚房後傳來一陣燒烤的香味,原來是最後的一貫燒海鰻了。海鰻吃起來油份比河鰻低很多,但肉質緊緻,口感很爽。喜歡河鰻又或至白鱔的肥美的朋友,可能會不喜歡海鰻,但個人而言,是絕對喜歡海鰻多好多。以蒲燒的形式去做,帶點甜味,燒得微焦,香口,很不錯。

燒海鰻也很好吃

8400日幣的壽司,再加以下三貫:

以上十貫壽司,是便宜的壽司套餐所包的。貴差不多一倍的壽司餐,只多三件壽司。為何這樣?不排除是因為我們吃不同的餐,而師傅有幾味也「順手」的做多一、兩款給我們吃,相信如果淨叫平餐,應該是沒有這麼多款式的。既然貴一點,怎能沒拖羅?是日來的是中拖羅,比較起其他刺身,其實我不十分喜歡拖羅,所以沒吃了。不過值得一提的是,師傅的拖羅壽司是signature dish來的,好此道者,不可錯過。

其實我不特別喜歡吃拖羅的

另一味食材是平時時常會看到,但吃起來,卻沒有一次吃到此次的美味的,就是小柱,亦即是小粒的元貝,也同是北海道盛產的貝類。是日的吃起來又鮮又爽,想像一下是吃生蠔時,蠔身連著蠔殼的柱肉,不過就是大粒一點的,相當不錯。平時我也遺忘了這種美味,下次大家看到,真的不要錯過。

小柱爽脆,鮮甜

最後,師傅從木盒子拿出一塊大如手掌的貝柱,就是玉珧タイラギ,亦即是大粒的扇貝。師傅先切去表面硬皮的部份,從中間的嫩肉裡切出厚厚的一塊,再在上面劃幾道平衡的口子,再掃上醬油。味道跟平日的帆立貝ほたて貝一樣的鮮美,但就多了一份爽脆的口感。比較起平日吃的貝類,這是比較難得的一款,也不是時有供應的一味,來的時候是冬季,正是時令。

這是平日難吃得到的大扇貝

手握的壽司吃完了,師傅就做幾個小卷出來,每人六件,給大家填肚。一邊是青瓜,而另一邊則是碎吞拿。不要以為小卷就沒有技術,師傅做得六件也齊齊整整的,平平的切口,認真非常。吃著小卷的時候,放在面前的醬油終於派上用場了。

最後以小卷結尾了

吃完澱粉質,最後才來一碗味噌湯,是蜆湯底,加上不少的香蔥碎,鮮美之餘,也很有香味。最後就來一味甜品,近年鮨店吃到的甜品,都會是一件蛋布甸。吃起來又香又甜,口感軟滑,而表面略烤過,加添一點的香味,是很稱職的甜點。

稱職的甜點,蛋布甸

值得一提的是,在客人面前的兩塊布,右手邊的一塊是較大較厚的濕毛巾,客人可以拿來抺面的。而放在木盒子的另一塊,是濕布,是給客人用手去拿壽司時,清潔手指之用。還記得之前聰聞某網上知名的blogger帶隊去吃壽司,就出現過吃壽司應不應用手去拿的討論。事實上,正宗的壽司店就有這個配套,也是預了客人用手去拿壽司的。

誰說壽司不是用手吃的?除非你慣吃迥轉

這一餐,吃得很滿意。跟師傅談了一會,感覺到是一個認真的師傅,雖然年紀輕輕(只三十頭!),但談話也氣定神閒,老誠穩重。一些本地口水多過茶,基本功做得不好,一天到黑只懂交際的師傅該來看一看,做好一點功夫吧,不要說這麼多。而以四千多日元的價錢,吃得到大師傅的手勢,這裡是絕對值得一來,也是大家都應該負擔得起的米芝蓮星鮨店。

評分:(以5個&為滿分)
食物:&&&&1/2
服務:&&&&&
環境:&&&&&

餐廳資料:銀座 鮨 いわ(Sushi Iwa)
東京都中央区銀座6-3-17 悠玄ビル1F
03-3571-7900

34 則留言:

  1. 一天到黑只懂交際的師傅,無辦法唔做多D交際點哄到客人比多錢食,三文魚真係唔會在高級壽司店出現.香港壽司特色之一就係三文魚,已經成為壽司主流又係無辦法改,

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  2. 可能我一向最討厭在吃飯的時候跟餐廳的人交際,交流食物的意見又或是食物的資料又不同,所以平生最憎口水多過浪的師傅!

    至於三文魚刺身,在日本也越來越多人吃之際,本地卻越來越少~君不見某最喜歡學蔡食家講野的仁兄,去破地獄之際都老早學識聲稱不吃三文魚了。

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  3. Actually,the chef of sushi saito is from 鮨かねさか also, and now, they both got Michellin 3 star! What more,Kanesaka San is come from 久兵衛 in past.
    金屬的磨板磨出一堆山葵 > Any difference if compared with shark fin grinder.
    U took photo before every piece,it's good. But if U are in 次郎, Mr 小野 will stop you.coz he had his "3 second sushi" rule.

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  4. fsskog2:
    鮨かねさか 還只是二星,只有鮨さいとう是三星,而三星的鮨店是三間,另外的兩間你也提及了。
    金屬板跟鯊魚皮板磨出來的芥末,吃不出什麼分別。
    除了小野師傅,水谷師傅普遍來說也不准拍照,不過我上次去也通融過,朋友拍了幾張。而頂級的壽司師傅不准拍其握壽司的情況,但拍壽司的照片,有時還可以~雖然上次去次郎也沒有拍照。
    謝謝分享。

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  5. 築地的壽司X都要三千多日元, 所以我覺得這壽司店收取四千多日元好抵咁喎 ;-)

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  6. 請問呢d星級壽司店有冇指定嘅用膳時間?即係午市會唔會全店都係十二時入座,約一時要離座,然後到第二批客入座?還是全個午市只做一批客?因為我想知book位時應該book幾點,會唔會book一時,十二時的未走又冇位呢?還是我book一時,之前就唔會比位其他客呢?

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  7. 的確日本人會吃三文魚,我常見就會見以三文魚子親子飯(三文魚配三文魚子)交流意見我通常會等中場休息或吃完所有野先講二句,

    遲些過去日本應該逗留東京一,二天,都會選有星店鋪吃下壽司,講起影相,在關西吃幾間有星的餐廳就算無星的店鋪,影相都絕對無問題.不過依家好多日本人都會有影食物相既習慣,

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  8. Mandy:絕對比築地的人龍店抵食,這裡是大師傅製作的呢!

    marimo:不用夾,差不多時間入座的話,師傅也可以說番個做壽司的時間,這也是通常這類店子座位不多的原故。

    叮爺:講真,在日本的三文魚刺身,北海道的不肥,那裡賣的都是從外國入口,已經不是日本料理。
    如果是頂級鮨店,有不少都不準拍照的,很多和食也是,所以我通常會在訂位時問清楚。

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  9. KC, it's so funny that the neta of your sushi were almost exactly the same as my sashimi offers at Imamura. But yours were for sure 100x better than mine!!! http://www.openrice.com/restaurant/commentdetail.htm?commentid=2083501&amp


    Little Meg

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  10. 日本人多了吃鮭魚壽司的原因可能是...夠平,有些店賣跟一件玉子壽司一樣的價錢.這幾次到日本發覺市道確比以前差,一般食肆和商場平日是頗靜的.經濟不景,吃也要慳一些.

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  11. 小Meg,我看到妳在兩邊的食評。岩師傅跟今村師傅,在功夫上也有點距離呢。

    匿名,鮭魚在日本可不便宜的!其實如果要便宜,有時吞拿或白身魚也不貴,魷魚就尤其平。

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  12. A lot of casual sushi eaters in Taipei also prefer and almost always order salmon, either for sushi or sashimi. It is interesting that a lot of Hong Kong people think "salmon" is the standard fish for sushi/sashimi as well.

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  13. 喺香港好難食到美味嘅吞拿魚,好食嘅價錢又唔平,所以一般喺香港食到嘅吞拿魚都係冇味嘅(無論係壽司店或酒店buffet都係)。但三文魚衰極都有些少魚味,所以相比之下,三文魚好似好食過吞拿魚,於是就形成港人食壽司必吃三文魚呢個文化。小弟都係喺日本食過d好味吞拿魚先發現三文魚原來唔係好得。

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  14. 另外想請問一下,如果要訂位,要幾早之前打電話呢?早三兩日book午市得唔得呢?因為唔識日文,唔可以喺香港打去book,可能要去到日本嘅酒店先可以搵人幫手book。

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  15. However the expensive "otoro" and "uni" are not included in the cheapest sushi set lunch at 鮨さいとう, 鮨かねさか and 鮨いわ. If you order a la carte, it will be an additional 3000yen+ for these 2 items. The total $$ will be double of those places at Tsukiji market.

    Forget about Sushi Daiwa which really sucks. At Sushi Dai, these 2 expensive pieces are always part of the sushi set. So if we are talking about food only, in terms of price/quality, those michelin star places may not be as good as Dai !

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  16. KC,sorry for the mistake I made.
    金屬板跟鯊魚皮板磨出來的芥末,吃不出什麼分別。>> Just like to use metal spoon or pearl spoon when eating caviar imo. No difference actually.
    Do you think the 本鮪 is natural one or farm one ? I knew those famous shop in Ginza will only provide natural 大間鮪.
    ALso a supplement for your comment on toro provided by local shop. http://gourmetkc.blogspot.com/2010/03/kanaseka-san-kanesaka-san-kanesaka-san.html I think all tuna have been frozen in -60C after caught. Problem of local sushi shop may be their storage method not as good as those in Japan.e.g.freezer open too frequent,temperature setting not tight,dont put protective shield on fish surface.Like beef, toro/otoro also need to be aging before serve.
    Have you tried さわ田 or あら輝? Do you think they are worth to try ?

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  17. Beef No Guy,我想有一點是互相影響的。

    marimo,三文魚的是魚腥味,不是鮮甜。而在香港想吃好的吞拿,去伊藤吧。如果太接近才訂位,就要碰運氣了。

    skylineR33,還好,我也不很認為海膽是非吃不可的刺身壽司,其他魚貝類,吃得滿意也行。至於壽司大,對不起,用雪櫃雪的刺身,切定去等客人的,流水作業,你會說比這些店子好?不同意。

    fsskog2,不要緊,我也是吃過才知是沒分別的。至於吞拿,師傅說是本鮪來的。而怎樣去處理各類刺身肉類,就是壽司師傅的功力所在。只試過さわ田,不錯,食評不日刊出。

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  18. Hi KC, I am not saying Sushi Dai is better than Saito or Iwa. I just want to point out if people are looking for those popular items such as "uni" and "otoro", it will be expensive in those high end sushi places. It also depends on what one wants to eat or how much one want to spend or what not.

    And I agree lunch at these high-end sushi place are a good alternative for sushi in Japan. I recently had a lunch at Sushi Saito and very satisfied with my meal, I spend ~15000 yen on that lunch.

    Regarding Sushi Dai, it may not get the freshest, best cut of the fish or the best preparation, but from my experience it provides very good solid sushi right at the market. This is also agree on by many Japanese locals, believe it or not. But of course, if you cannot make it there very early, the line-up will be very long.

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  19. I guess regarding Sushi Dai, I will use the analogy of Sushi Itame in Hong Kong. Many (and I do mean MANY!) Hong Kong locals think it delivers very good quality sushi at its price range. But to me it's absolutely subpar and I would rather save the money (even if it is not much) and body quote for something more worthy-trying.

    The notion of "many locals agree" doesn't really mean much to me because what fits the mass market doesn't necessarily reflect good quality or even value for the money.

    Disclaimer: This is just a personal view. Not trying to poke any argument here at all! :)

    Little Meg

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  20. Little meg, probably you have better palate than a lots of Japanese local from what you are saying.

    Your argument may be true if you are talking about Japanese judging Chinese food because you are talking about how HK people think about Japanese food in Hong Kong. HK people cannot judge Japanese food does not mean Japanese cannot judge Japanese food.

    So afterall, Openrice is not reliable anymore from your point of view because you are saying "many locals agree" does not really mean much.

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  21. 小Meg,我是絕對同意妳的意見。

    skylineR33,謝謝分享。
    今天的openrice,真的does not really mean much,如果你真的去吃,又真的去看,比較一下,就明白了。至於壽司大,再說也是,絕對不值得披星戴月的去霸頭位,或花時間去打蛇餅。有水準的壽司午餐,比比皆是,價錢也不會貴上多少。

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  22. KC, thanks. I rarely read Openrice, I guess it is not as good as I think then.

    I usually read reviews at r.Tabelog.com for restaurants reference in Japan. I do not agree with all the reviews there but found it pretty accurate on many of them in overall. Restaurants I like such as 龍吟, 鮨さいとう, 麺屋 吉左右, Quintenssence are pretty much inline with the reviews there. Take a look when you have some spare time, it is in Japanese though !

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  23. skylineR33,
    r.Tabelog.com是有參考的,不過我這個人很固執,總是以自己吃過的感覺為準。而在比較之下,坦白說,壽司大是不太值得花時間及精神去安排,尤其對於旅遊時間很短的旅客而言。
    如果只是與壽司大和比較,那說沒有異議。

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  24. KC,I have to agree with skylineR33 this time.While there are a lot of michelin starred sushi shops that serve great sushi,Sushi dai still offers excellent quality food at a very reasonable price,especially for those who crave for toro and uni,and the ones who have time to wait around.My opinion is also confirmed by my sushi-lover friends,and some of them are local Japanese.It's true that "mass market" does not always represent the best,but it is wrong to neglect it totally,and in this case,it is not appropriate to compare Itame with Sushi Dai.KC,I almost always agree on what you say,when it comes to Japanese food,you are a real expert and you have impeccable palate,but I was quite suprised when you rate Sushi Dai at the same rank as Daiwa,I was even more suprised when you gave Daiwa another try knowing it serves no more than 2nd class sushi,instead of going one of the family style washoku eateries around the area where serve great grill fishes,one of your favourite things. Little Meg,I seriously doubt you ever tried Sushi Dai and give it an honest valuation,because any frequent visiter of this blog can make out the fact that you admire KC and say whatever he says most of the time.

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  25. skylineR33,

    I hope I didn't come off as offensive or rude to you. Afterall, I put the disclaimer that it was my personal opinion.

    And my comment about "many locals agree" isn't apply only to HK locals judging Japanese food in HK. In fact, I believe the same applies to HK people judging HK local food or Chinese food. Many Chinese restaurants or local eateries endorsed by mass market (i.e. HK locals) in HK and even critics are really just mediocre once you try it. Basically once a restaurant is featured on OR or endorsed by some "critics" or celebrities, a lot of Locals will start to follow and lines start to build up at these places. Those were HK locals who brought Tony Bourdains to these eateries that are supposed to represent HK's best, but I am here to tell you (also as a local) most of them are just very average.

    That's why the QTY of locals agreement isn't important. It's really quality of the restaurants that matter, once you have tried it yourself.

    Little Meg

    p.s. Openrice's use for me is mainly for looking up addresses and phone number.
    p.p.s SkylineR33, I know you on Chowhound as I was a SUPER ACTIVE contributor there on the Manhattan board
    p.p.p.s KC lived and worked in Japan for many years, and have strong connections with many restaurants there. So I am sure he knows the reliability and usage of r.Tabelog.com

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  26. K.C, I agree with you in terms of food quality, those top-end sushi places are better than Sushi Dai, there is no question about that. I do not suggest people to wait 2-3 hours to get into Dai. I do suggest Sushi Dai to people or tourist if they are in the market early and looking for a good solid sushi restaurant, when the line up is not long. You know, people especially tourist are looking for this kind of unique Japanese experience.

    Little meg, I am not sure why you apply your thinking to all the locals either in HK, Japan or elsewhere. When I say I refer to "Japanese locals", I mean reliable locals. And locals often have more knowledge on their own kind of cuisine. There are good and bad reviews on any website and media, whether you are talking about review from locals or professional. It is just a source of information. As a foodie, I think we should be smart enough to tell whether the "advice" or "review" we read or heard is trustworthy or not, instead of just looking at rating numbers.

    Aren't you and KC also write on Openrice ? I am sure there are useful reviews on either Openrice and Tabelog. I do not always agree with the reviews I see, not to say they are all wrong, but taste is subjective, people are from different background and culture. Sometimes you think is good (either food, service or environment of a restaurant) does not mean all other people thinks the same way.

    Also, as a foodie, we do research before we go on a trip based on different sources. We all want to pick good restaurants with our limited budget and time when we go on a trip. There are thousands of restaurant in HK and 10 times more restaurants in Tokyo. We need sources such as food forums, local food review website, professional reviews and friends's suggestion, etc, where we can check for references. We do not blindly follow something, but use all these references to make our pick. And of course, it is your own experience that count after you try the restaurant yourself.

    p.s Little meg, what is your id on chowhound ? Finally, I am not sure if you have tried Sushi Dai or not before, if not, I suggest you try it first before you come up with a conclusion, just like what you suggest, you have to try it yourself before you agree whether it is good or not.

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  27. 為什麼要晨早去找壽司吃,仲要排隊,攞苦來辛?

    其實不是在築地吃什麼壽司的問題,而是好像我在壽司大和寫的一般,絕對無謂興趣天朦光坐的士來排隊模仿Anthony Bourdain來這裡排隊吃壽司,要吃的話,正正式式找間好店子,訂個位吃下午餐,比壽司大或壽司大和好,亦不用排隊,幾好?

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  28. Skyliner,

    I don't want to use comment area of KC's blog as a forum. What I will say is that I do trust what I consider as "reliable" locals. But in your original comment you mentioned "This is also agree on by many Japanese locals" as the reasoning. "Many" is the part which I don't concur. I trust on opinions of who I consider as reliable locals as my guides for finding good eats. But there aren't "many" of these locals in any given cities I lived, for it be Tokyo, Manhattan, or Hong Kong.

    Yes, I have been to Sushi Dai when I first visited Japan as a tourist in secondary school.

    Little Meg

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  29. 作為旁觀讀者,我對skylineR33你的見解實在不太明白。
    1. 既然你也說"taste is subjective",為什麼你不能尊重KC和little Meg的taste?你和你的日本朋友認為值得花時間吃壽司大,KC和little Meg也可以認為不值得花時間的。如果你質疑KC的taste,你大可不再看KC的reviews,無謂浪費你的時間。
    2. 「當地可靠朋友」給你的意見,是「當地可靠朋友」的taste,也不能證明他們的taste一定是最正確的,作為一個「smart foodie」,所有美食應是靠自己的味覺,而不是什麼「大多數人」和「當地可靠朋友」。
    3. 最討厭那些以「匿名」留言,去人生攻擊其他人,當然,沒自信又沒實力的人,我明白的。
    4. 為免你又浪費時間篇幅問我,有沒有吃過壽司大,我先說:「有」。

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  30. Fanny, not sure what you are talking about. I think no one disrespect anyone's taste. In fact, I think KC has great knowledge on Japanese food. KC and Meg said they don't like Sushi Dai and I said there are also a lots of people like Dai including me. We are exchanging our opinion. I never said everyone's wrong here. That's why I said "taste is also subjective". For your second point, I did not say ``當地可靠朋友 的taste 是最正確的``. I said it is one good source for information. I said you need to get some reference on restaurants and locals is a good source for information. The point I try to make is you need to get some reference to pick the restaurant to visit. Say if there are 100 restaurants there, how do you pick which one to go to if you have no information on them ? Of course, you can judge whether it is good or not after you try out yourself.

    Calm down, why so mad ?

    Little meg, in fact, there are actually many reliable people I know who like sushi at Sushi Dai, and once again, if you don't agree with me, that's fine, I am not trying to say you are wrong on anything. I guess we can all have a say on our own experience. Sushi Dai is not that bad after all, expect for the long wait.

    KC, yes, I agree on what you are saying. I also suggest people to make reservation and try out other better places in Tokyo to have sushi in a more peaceful pace, they are just different experience. There are many better places in Tokyo than those one at Tsukiji market (but with a higher price and depends on what you want to eat). But at the same time, there are also other things to do in Tsukiji market besides eating. How about for a first time tourist who want to visit the market and who really curious about the tuna auction ? He/she can spend the morning in the auction, browse around the core market, had a sushi breakfast in the inner market and then shop at the outer market. Isn't this what a tourist want to do besides eating ? Or people who want to shop around at the outer market since there are so many shops for buying stuffs ?

    Even I make a reservation at other high end sushi restaurant, it takes time to find those restaurant. I remember it took me more than 1/2 hours just to find Kyubey (久兵衛) the first time I go there. Even at these high end places, not everyone like the atmosphere of some of them. For example, the atmosphere at Sushi Mizutani are described as `too serious` by some of my friends and is so quiet that it is like going to a funeral. Again, I am not saying anyone is wrong here, I am just saying my opinion and my experience.

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  31. 噢!又重覆一次:我可不建議大家去晨咁早,排九里長個幾兩個鐘的去吃壽司大和或壽司大,完全不值得。

    但沒有說築地不值得去,那裡都幾多野行。

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  32. 飯...每一個人都要食
    死...每一個食飯嘅都要死
    咁係咪唔食呢?
    呢個世界係各取所需
    大家有自己生存嘅空間
    點解要人應同自己的意念而唔可以順應他人呢?
    全面180度見到嘅究竟係前定係後呢?
    180 / 081 / 何不來個 360 / 063!

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  33. 我相信大家睇得KC個blog,都係對KC嘅食評有一定嘅認同。講真我自己都係壽司大嘅捧場客,一嚟價錢上同埋壽司嘅款式、質素都唔錯,起碼喺香港食唔到;二嚟自己真係唔知有咁多星級壽司店可選擇,所以次次都係壽司大。

    但好唔好其實係相對架啫!我嘅經驗只係壽司大同香港貨,咁壽司大梗係very good啦!但以KC嘅經驗,覺得其他星級壽司店好d,都無可厚非架喎!

    同埋要評一間食肆好唔好,唔單止睇價錢同質素,我相信環境、服務、排幾耐隊等等都係好重要嘅因素。我相信KC嘅評鑑係基於星級店同壽司大嘅價錢其實差唔得太遠,但星級店嘅環境好d,最緊要係唔駛排隊,所以先極力推介星級店。

    我亦相信KC唔係反對大家去壽司大,只係唔想大家用咁多時間排隊啫(我最快一次都排咗半個鐘,最耐嗰次排咗兩個鐘)!始終去旅行嘅時間好寶貴。

    其實大家都係希望食好嘢啫!唔駛爭拗得咁激烈。當然星級店係咪真係咁正,我唔知!所以我下次去東京時盡可能都去試下,親自試過先可以下結論。

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  34. 終於都親自試過喇!真係超正!我以後去東京都唔會去築地排隊食壽司。

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