Sushi Matsue may be Tokyo's best omakase without a Michelin star. Located in the trendy neighborhood in Shibuya, the Ebisu area is known for its lovely small shops, izakaya, tachinomi, and also this hidden omakase gem. Recommended by my stepson, who joined us on our last evening in Tokyo with his girlfriend Wami, Sushi Matsue was one of the highlights during our month in Japan. With Tokyo’s sushi scene filled with big names like Sukiyabashi Jiro, Sushi Matsue epitomizes why visiting local gems are more charming and rewarding, with talented friendly chefs serving impeccable sushi, and making customers feel totally welcomed and appreciated. Serving the freshest sushi, premium sashimi and superb fish grilled in front of us on a small ceramic hibachi, Masaki made our last evening in Tokyo a night to remember, with a special "Arigato" to Harry and Wami.
Matsue chopsticks
Mekabu, a sweet seaweed with a slimy texture and briny flavour,
served with citrus-based ponzu
Healthy and delicious, Mekabu is very high in calcium and iron
Silver and gold sake pitcher and cup
Octopus from Sanriku
Little bowl of pickled ginger
Flounder (Hirame)
Wakame seaweed
Dashi broth infused with snapper, shrimp and Matsutake mushroom
First the broth is poured with a squeeze of yuzu, then the fish and mushroom are enjoyed
Abalone
Squid being slowly grilled over coals on a Japanese ceramic hibachi
Uni mixed with rice with crab and Finnish caviar
Our sushi chef Masaki "hamming it up" for the camera, while slicing the bonito
Bonito that had been smoked in straw
Rockfish being grilled right in front of us
Grilled Rockfish known as Kuromutsu
Gorgeous plump Hokkaido scallops on the grill
Buttery smooth lightly grilled scallop served on nori
Whole Tomago fresh from the oven and still hot, Matsue chefs will slice it and serve it warm
Masaki grinding fresh Japanese horseradish to make wasabi,
one of the absolute delights about eating sushi in Japan
Baby Snapper
Ika (squid)
Pacific Saury (sardine)
Otoro (fatty tuna)
Fresh squid still slowly grilling
Little bowl of Ikura
Greenling (Ainame), a seasonal cousin of Rockfish
Masaki preparing the Wagyu beef sushi
Raw Wagyu beef
Uni from Hokkaido
Anago (Japanese salt-water eel)
Miso Soup
Wonderfully warm Tomago
Walking home in sushi bliss through Ebisu
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