Tokyo Ginza Sushi in Japan is one of the most exclusive areas in Japan. As a fanatic, I immediately headed to Omotesando, Tokyo, to find a sushi bar where I could eat it at a reasonable price.In case you’re wondering, it’s a starred restaurant in the Michelin Restaurant Guide.
- Sushi bar Onodera
- Standing or revolving sushi
- Standing Sushi
- Red rice
- This is what the atmosphere
- Introduction to the yummy sushi
- Accounting method
Appearance sushi bar Onodera
Tokyo Ginza Sushi in Japan is one of the most exclusive areas in Japan. As a fanatic, I immediately headed to Omotesando, Tokyo, to find a sushi bar where I could eat it at a reasonable price.
In case you’re wondering, it’s a starred restaurant in the Michelin Restaurant Guide.
There are two entrances.
The entrance on the left is the conveyor belt sushi. The entrance on the right is for standing style food.
The difference is that the one on the left has a lot of customers and is a conveyor belt sushi style. This is the same system as the Sushiro, Kura-zushi, and Hamazushi restaurants that I mentioned before.
The difference is that the one on the left has a large number of customers and is in the revolving sushi style. There are no chairs, and you eat standing up. It is a counter bar style.
Standing or revolving
Left entrance conveyor belt sushi is best for large groups like this.
I have already introduced the revolving sushi system before, so I will now introduce Japanese style standing food.
The best way is to eat standing up. The chef told me that in the conveyor belt sushi area, the sushi is made by part-time workers. By all means, choose the standing food area.
On the right, the menu for standing sushi is on paper.
Waribashi (disposable chopsticks), Shibori (hand towel), teacups, and this is the general preparation for Japanese style sushi.
At the counter, the chef prepares the food right in front of you. At this restaurant, the seating is limited to about 10 people because the chef cooks everything by himself.
Another feature of this restaurant is that the rice is red. It is normally white.
Why is it red?
This is because they use red vinegar instead of the usual rice vinegar.
Red vinegar is made from sake lees and has a reddish color.
Rice vinegar, a common type of vinegar, is made from sake and other ingredients are different.
Red rice made with red vinegar is still used in high-end Edomae Sushi restaurants because it goes well with the traditional Edomae Sushi ingredients such as tuna, flatfish, and sea eel.
Red vinegar is mildly acidic, fragrant, and has an elegant taste.
Red vinegar is made in a traditional way and requires a long time to be made.
This is what the atmosphere looks like. The chef works alone.
Introduction to the yummy sushi
Orders are taken one at a time. The most expensive one is about $10 per serving. Compared to conveyor-belt sushi, the price is completely different, but not too expensive for a real sushi experience. You can definitely tell the difference in taste compared to sushi from chain restaurants. However, if you want to fill up on the quantity, be prepared to pay well.
This restaurant also has a good selection of alcoholic beverages: beer, wine, sake, whiskey, shochu, and good quality.
I’ve already done a taste evaluation of the sake called “Zaku“, so please check that out as well. In Japan, it is part of the culture to have the other person pour the sake for you. Nowadays, though, people are less particular.
Pouring the sake yourself is called “hand pouring”.
Lastly, when you ask for the bill, you will be given a slip of paper and asked to pay at a separate register.
That’s right. There are both natural and…
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