Tokyo Table Trip

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guest

Hello Saito san and everyone, on Pocket Concierge I see that there are 2 different prices for Sushi Obana that can be reserved (and both are for dinner). 22,000 JPY course and 33,000 JPY course. Does anyone know what are the differences to book either course?

Thank you

2 days ago

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Leo Saito

chief editor, TokyoTableTrip

The number of items offered varies.
The 22,000 yen course has about 22 items and the 33,000 yen course has about 30 items.

1 day ago
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guest

Dear Saito
Do you still recommend travel to Obana even their ikura does not serve?

1 day ago
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guest

Which season do you plan to visit??

about 3 hours ago

guest

Saito-san, can i ask whether you would be willing to write a column on the different brands of uni and their seasonality and taste profile?

4 days ago

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Leo Saito

chief editor, TokyoTableTrip

Aka Uni (Red Sea Urchin)
A temperate sea urchin species that only lives on the west side of the Kyushu coast.
Since its harvesting is very short, as it only lasts from early July to mid-October, and it is not populous, it is traded for high prices.
(It is most delicious in October, which is right before its spawning season)
Aka uni, which allows you to taste the flavor of the kombu it feeds on, has a complex flavor that is exceptionally delicious compared to other species.

Ezo Bafun Uni (Short-spined Sea Urchin)
A sea urchin species that lives in the cold coast near Hokkaido.
It stands out for its bright orange flesh.
Ezo bafun uni, which eats high-quality kombu from Hokkaido and is caught at Rishiri and Rausu, comes into season between July and September.

Kita Murasaki Uni (Northern Purple Sea Urchin)
A sea urchin species that lives west of Cape Erimo in Hokkaido and the Sanriku Coast facing the Sea of Japan.
Based on its color, it is called white, as opposed to the Ezo bafun uni being called red.
It has more faint umami compared to the other two species and has a lighter flavor.It comes into season between September and November.

3 days ago

guest

How do you compare Inomata to those high-end shop in central Tokyo? Thank you

4 days ago

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Leo Saito

chief editor, TokyoTableTrip

In terms of the quality of their neta and nigiri, I personally feel that they can go toe-to-toe with any of Tokyo's top-class restaurants.
The restaurant also has certain pronounced qualities that make them stand out, so I do believe it's worth visiting once.
However, their particular style does involve the frequent use of aged ingredients as neta, so I wouldn't recommend it for those who don't find that to their liking.

3 days ago

guest

Saito-san, can i ask what is the difference between tokishirazu and keiji? And is there other types of salmon served in sushi restaurants?

7 days ago

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Leo Saito

chief editor, TokyoTableTrip

Keiji are young fatty salmon that are caught in early and mid-November.
Their ovaries and testis are still not developed. People call them highly rare salmon as only about one or two Keiji salmon are caught for every 10,000 regular salmon.
The fish is very fatty, and Keiji Salmon has 20-30% fat as opposed to regular salmon that has between 2-15% fat. They are landed off the Sea of Okhotsk in Hokkaido.

Tokishirazu are caught in seasons other than the fall (between spring to summer) when salmon are not in season, so they are called "Tokishirazu" (unaware of time). Their ovaries and testis are still not developed, and they are very fatty, so they are very delicious.
They originate from the northern river in Russia (Amur), and they are caught while migrating in seas around Japan.
People say that fish caught in Hidakaoki Hokkaido are especially high quality.

4 days ago
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guest

Thanks saito-san. This is very informative.

4 days ago

guest

Does anyone know of Sushi Shunji? Is it Saito affiliated?

11 days ago

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Leo Saito

chief editor, TokyoTableTrip

Although Sushi Shunji has a restaurant on the Sushi Saito premises, it is being run by a different company founded by Shunji.
(Shunji pays his monthly rent to Saito-san).

11 days ago

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