I've been following Sushi Ginza Onodera on Instagram for a - SUSHI GINZA ONODERA Chuo City - Reserveringen te koop
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😍 5/5 - I've been following Sushi Ginza Onodera on Instagram for a
By 👻 @Nicole B., 11/16/2022 3:00 am
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I've been following Sushi Ginza Onodera on Instagram for a few years now and wanting to go. Two things were holding me back: $450 for Omakase (dinner) was kind of a lot for me AND they really stress, online, that they cannot make changes to the menu. I don't eat beef, pork or poultry and I was pretty certain there would be a Wagyu course. But then I discovered that they also offer a lunch Omakase for $130-$180 and I am absolutely willing to pay that and experience Michelin Starred Omakase. I figured I would risk the beef course and made my reservation on Tock (I don't love Tock). I made my reservation weeks in advance and then, maybe a week before my visit, I got an email from Sushi Ginza Onodera asking for more details about my reservation: am I celebrating anything? Do I have any dietary restrictions? So I said I am Pescatarian and then got a personal email back asking for more details: are eggs okay? Is dairy okay? Would they need to substitute those ingredients in a few of the courses for me??I was surprised. And IMPRESSED. The level of customer service and actual communication and giving a d*** was NEXT LEVEL. Completely allayed any concerns I had about being "that person" who says "I can't eat that" like mid meal...The style of sushi served at Sushi Ginza Onodera is Edomae, based on sushi served in Tokyo before there was refrigeration. So each piece of fish is very lightly "cured" in some way. Because the goal was to keep raw fish for an entire day without refrigerating it. Honestly, I don't "get" the fascination with Edomae style, beyond the obvious, EXTREME attention to skill with and knowledge of the fish. Edomae is sort of the Super Geek approach. None of the fusion you see in most Omakase spots in NYC. Edomae style is recreating the entire sushi experience of early 19th century Tokyo. Sushi Ginza Onodera is designed to evoke that with simple, clean, light wood interior, everyone working dressed in historically accurate attire and everything served on/in beautiful little, authentic plates/bowls/glasses.Which, is lovely. But also "different." Vibe is bit odd. I think partly because people sitting at the counter are mainly interested in the cache of dining at a Michelin starred place. You know?I didn't realize until after that I had been sat directly in front of Head Chef Takuya Kubo. I was so impressed by the practiced skill and artistry of his hands as he formed rice into nigiri that I took a video. I eat Omakase a lot. I've never witnessed a chef who's handwork is so skilled and seamless. It is like a master at a musical instrument. That same level of artistry. Just with rice and fish. And I think THAT might be the "mystical" aspect that lures people into Edomae: art and food, being created right in front of you.The pieces were sublime. The Tamago was like none other I've ever had. Amazing. Chef Kubo was LOVELY, as was my waitress. I had an excellent meal and a really good time/experience, because I was talking to Chef and waitress and, for me, that is a big part of why to sit at a counter/bar/eat Omakase. There is a human connection aspect to the experience and you get the opportunity to connect with people who are SO INTERESTING and with a life so different from your own. I took a little while after my visit to "digest" my experience. My question to myself is always: Would I go back? Would I do this again?YES.
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