(you really should go)
|You really need to go
(really – you do)
|Excellent wine list||Bring money
(relative to locale)
|Bring lots of money (you’ve been warned)|
Ginza Building Sowaredo
Eighth and Ninth Floors
Tel: +81 (3) 3571-1763
|The flagship restaurant of Chef Michiba Rokusaburo (道場 六三郎), who is of course known to the West as the first Iron Chef Japanese. This is the place to go if you want to see how the man does kaiseki and omakase cuisine. Dress well, mind your manners and be respectful.|
Kanematsu Building Eighth Floor 6-9-9 Ginza Chuo-ku, Tokyo 104-0061
Tel : +81 (3) 5537-6300
Fax : +81 (3) 5537-6301
|Chef Michiba’s more casual offering, though it’s still a sit-down place and not an isakaya. As the website says Kaishoku, for instance, can mean something as banal as a “dinner party” or as out of this world as one of Mother’s “unforgettable culinary treats.” The concept is of course grounded in Japanese cuisine but carries Chef Michiba’s “there are no borders to ingredients” philosophy with a serious dose of whimsy thrown in because it ranges from an affordable kaiseki-style dining experience to the roast beef rice bowl lunch option.|
|Sukiyabashi Jirō すきやばし次郎 Tsukamoto Sogyo Building Basement 1st Floor, 2-15 Ginza 4-chome Chuo-ku, Tokyo Tel : +81 (3) 3535-3600 (within Japan) Tel : +81 (3) 3535-3600 (outside Japan)||This is on the “must-do” list. Sukiyabashi Jirō earned three Michelin stars in the inaugural guide for Tokyo and deservedly so, and it is now one of the hardest reservations to get in the world, especially following the release of the movie Jiro Dreams of Sushi.It’s omakase (お任せ), tightly focused on seasonality, and consists of 20 pieces of what is considered to be the world’s best Edomae sushi (seconds optional after you’ve run through the sequence). What intrigues me? The opportunity to watch the sheer talent of Ono Jirō (小野 次郎).
Open Mondays but closed Saturday evenings and Sundays. And cash-only, starting at ¥30,000 per person. You also better know how to speak Japanese.