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Sukiyabashi Jiro (すきやばし次郎, Sukiyabashi Jirō) is a sushi restaurant in Ginza, Chūō, Tokyo, owned by Jiro Ono. [2] Ono previously operated as the head chef, but stepped aside in favor of his son Yoshikazu Ono in 2023 due to ill health. [3] Sukiyabashi Jiro was the first sushi restaurant [4] to receive three stars from the ...
A 14-seat restaurant, [2] [3] Omakase serves Edomae-style sushi, chawanmushi with snow crab, uni, and ikura, nigiri, sea bream, monkfish liver, and mackerel with chive purée. [4] [1] Other dishes include a lobster tamago, wagyu, and red miso soup with clams. [5] Customers can choose the amount of rice they need. [1]
Ginza was built upon a former swamp that was filled in during the 16th century. The name Ginza comes after the establishment of a silver-coin mint established there in 1612, during the Edo period. [2] After a devastating fire in 1872 burned down most of the area, [2] the Meiji government designated the Ginza area as a "model of modernization ...
Sushi omakase, with its ... Ginza Sushi-ko, Takayama’s first restaurant in L.A., became a training ground for local sushi chefs in the 1990s. A host of Michelin-star omakase spots in the city ...
The film follows Jiro Ono (小野 二郎, Ono Jirō), a then-85-year-old sushi master and owner of Sukiyabashi Jiro, then a Michelin three-star restaurant. Sukiyabashi Jiro is a 10-seat, sushi-only restaurant located in a Tokyo subway station. As of 2023, Jiro Ono serves a tasting menu of roughly 20 courses, for a minimum of JP¥55,000 (US$270 ...
The restaurant operates Wednesday through Saturday as an 8-seat, reservation-only omakase bar featuring Bouhdana and his sushi chef, Snezhana Briukhanova. The two-hour dining experience, priced ...
Omakase at Barracks Row is a Michelin-starred Japanese restaurant in Washington, D.C., United States. [ 2 ] The restaurant features a 14-seat bar serving a 21-course omakase served by Chef Ricky Wang, who trained under Daisuke Nakazawa .
Gunkan-maki was invented at the Ginza Kyubey restaurant in 1941; its invention significantly expanded the repertoire of soft toppings used in sushi. [47] [48] Temarizushi (手まり寿司, "ball sushi") is a style of sushi made by pressing rice and fish into a ball-shaped form by hand using a plastic wrap.