The one place to eat in: Ginza, Tokyo
Why
When people visit Tokyo they always want to know: where should I eat sushi? Where is the perfect place that’s high-end and impressive enough for a splash-out, though not so exclusive that you could never hope to score a booking? Where will I find a local vibe, though still be served by chefs who speak some English? Where can I tap into Tokyo history while also experiencing modern charms? The answer is Ginza Kyubey, a 90-year-old sushi institution in the centre of the city, a place with old-world charm and incredibly high-quality food (good enough for US president Barack Obama), as well as an online reservation system that tourists can use.
The original owner of Kyubey, Hisaji Imada, is credited with inventing “gunkan-maki”, a style of sushi made up of a small ball of seasoned rice, wrapped in a collar of nori and topped with sea urchin roe – and it’s still a signature dish at the restaurant today. Expect a long menu here of seasonal, highly prized produce, beginning with several “zensai”, or appetisers, followed by nigiri sushi and then dessert, all prepared with skill and care. Kyubey isn’t a secret, it’s not exclusive and it doesn’t have a Michelin star – but it will provide you with a memorable, beautiful experience.
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Order this
There’s no need to worry about your order at Kyubey – the restaurant is “omakase”, or set menu decided on the day by the chefs, so just sit back and relax. And of course, watch out for the gunkan maki, a regular highlight.
Eat it here
At Sydney’s Omakase by Prefecture 48, chef Akira Horikawa trained for 15 years at Ginza Kyubey, meaning you can experience the restaurant’s lineage right here (p48.com.au). In Melbourne, three-hatted Minamishima has a similar vibe (minamishima.com.au). In Brisbane, visit +81 Sushi Kappo (plus81.com.au).
More
Ginza Kyubey has six outlets across Tokyo, including inside major hotels, though its “honten”, or headquarters – now spread over five floors, with an annex next door – remains in Ginza. The honten is open for lunch and dinner, with lunch prices heavily discounted, starting at JPY8250 ($A73), and dinner from JPY18,150 ($A160). See kyubey.jp
Ben Groundwater is a Sydney-based travel writer, columnist, broadcaster, author and occasional tour guide with more than 25 years’ experience in media, and a lifetime of experience traversing the globe. He specialises in food and wine – writing about it, as well as consuming it – and at any given moment in time Ben is probably thinking about either ramen in Tokyo, pintxos in San Sebastian, or carbonara in Rome. Follow him on Instagram @bengroundwaterConnect via email.From our partners
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
