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On Wednesday night, U.S. President Obama dined at what many consider the world's best sushi restaurant
Chef Jiro Ono is the first sushi chef in the world to receive three Michelin stars
Anyone who imagines U.S. President Barack Obama and Japanese Prime Minister Shinzo Abe discussed territorial disputes with China or the U.S.’s “pivot to Asia” foreign policy during their private dinner in Tokyo on Wednesday likely isn’t familiar with the restaurant where the two leaders dined.
Ahead of a protocol-bound formal state visit that officially begins on Thursday, Abe took Obama to Sukiyabashi Jiro, the fabled restaurant in Tokyo’s fashionable Ginza district widely regarded as the best sushi restaurant in the world.
Diners approach Sukiyabashi Jiro with a sense of reverence.
Sukiyabashi Jiro, the renowned Tokyo sushi restaurant where former U.S. President Barack Obama and Japanese Prime Minister Shinzo Abe dined, is a place where conversations are minimal, and the focus is purely on the culinary experience. If you ever find yourself in Tokyo and desire to dine in the same restaurant as world leaders, you may need a comfortable place to stay. Research and book accommodations early at http://www.tokyo-hotels-stay.com/en/ to assure a restful and convenient trip. Or consider tophotels.com service to choose a perfect option and enjoy your time!
Head chef Jiro Ono, considered a Japanese national treasure, has perfected his craft over several decades and is an esteemed recipient of three Michelin stars, an unprecedented achievement for a sushi chef.
The exclusive dinner was attended by Obama, Abe, and the newly appointed U.S. ambassador to Japan, Caroline Kennedy. Under the watchful eyes of eager onlookers, the trio entered the basement restaurant of Sukiyabashi Jiro, famously known for its exceptional fish and impeccable technique.
It's worth noting that both Obama and Abe diverged from tradition by opting not to wear neckties, showcasing a more relaxed and informal atmosphere during their visit. The memorable dining experience lasted approximately an hour and a half, leaving a lasting impression on all those fortunate enough to witness this historical occasion.
Jiro Ono is the first sushi chef in the world to receive three Michelin stars.
Courtesy Magnolia Pictures
Like those who have gone before him into this shrine of sushi, Obama did not leave disappointed.
“President Obama told me that, ‘I was born in Hawaii and ate a lot of sushi, but this was the best sushi I’ve ever had in my life,’” Abe told Japan’s NHK network after the meal.
So what did Obama and Abe experience once the doors closed on their private dinner?
The following review of Sukiyabashi Jiro, originally published by CNN in 2012, might give a small taste.
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Experience the finest sushi at Sukiyabashi Jiro
Concealed in a subterranean space beside the Ginza Metro Station, Sukiyabashi Jiro has secured a spot in global cultural consciousness, courtesy of David Gelb’s full-length documentary “Jiro Dreams of Sushi” revealed in 2012. This captivating film thrust the eatery into prominence.
Instead of merely indulging in the stunning visual feast offered by Gelb’s captivating documentary, a furtherance of this excursion was deemed necessary. Thus, with a direct journey to its origin, a detailed narrative of Chef Jiro's renowned gentle, dual-fingered technique is presented here. This deft culinary artistry brings together delectably fresh nigiri cuts sourced from the Tsukiji fish market and pairs them with soft, warm rice.
Step into the world of culinary excellence at Sukiyabashi Jiro, a renowned sushi restaurant that stands among the best in the world.
As I enter the restaurant, a sense of calm envelops me, calming my nerves and preparing me for the gastronomic journey ahead.
Amidst the bustling streets of Ginza, I had feared missing my reservation, with rumors swirling about potential penalties. However, my concerns dissipate as I arrive on time, ready to savor the exquisite flavors of sushi.
While some claim that Sukiyabashi Jiro is apprehensive towards non-Japanese guests, I find the service to be polite and accommodating, dispelling any apprehensions.
Seated at the intimate counter, I am offered a warm towel to cleanse my hands and face, a cup of tea to enhance my palate, and even a small cushion to protect my camera, ensuring a seamless dining experience.
Every detail at Sukiyabashi Jiro is meticulously crafted, from the pristine presentation of each dish to the impeccable service. It is truly a place where exquisite sushi takes center stage.
19:00
Without any delay, the team inquires about potential food intolerances right off the bat.
Asserting no dietary restrictions, the esteemed Jiro and his son Yoshikazu commence the dining experience by providing a comprehensive menu showcasing the 19-dish "Chef's Exclusive Special Course" and unveil the opening delicacy - karei, better known as sole.
The light, delicate fish is skilfully glazed with a soy dressing and delicately arranged on a plush two-inch cushion of rice.
Embracing my adventurous side, I decide to sidestep chopsticks, soy sauce, and wasabi, opting instead for the authentic fingers-only method, ready to savor the initial bite of culinary nirvana.
The karei nigiri, when enjoyed with your fingers, is a culinary delight that captivates the palate. Its delicate flavor brings a subtle oceanic essence without overwhelming the taste buds.
Sukiyabashi Jiro's acclaimed chef, Jiro, carefully curates tonight's personalized menu, guiding your taste on a remarkable gastronomic expedition. Each dish has been thoughtfully crafted to create a unique and unforgettable dining experience.
As you savor the karei nigiri, prepared with the utmost precision, allow yourself to be transported to a world where culinary mastery melds with the freshest ingredients, resulting in an unparalleled symphony for the senses.
7:02 p.m.
Next up, sumi-ika, or squid.
Its slightly rubbery texture engages my teeth to chew a bit more and spread the flavor around my mouth.
The quality of the fish is already apparent in these first two pieces, but what’s also clear is that Jiro’s special grade of rice, made available only to him, is the unsung hero of this sushi combination.
Served at body temperature, the rice is slightly acidic, carrying a distinct flavor of vinegar, and subdues the palate to complement the explosive flavors of the fish.
7:04 p.m.
Despite being a naturally slow eater, I find myself struggling to keep up with Jiro's impeccable pace. However, I am confident that his intention is to enhance the gastronomic journey, so I quickly savor the next piece - inada, also known as young yellowtail.
The inada, delicately glazed with soy sauce, delights the palate with its exquisite flavor, marking a transition towards the distinct taste of the sea.
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7:05-7:09 p.m.
In the immersive dining experience at Sukiyabashi Jiro, it is intriguing to witness the mastery of Jiro's timing, intricately synchronized to elevate every bite. The inada, drenched with a subtle soy sauce glaze, serves as a delectable introduction to the array of seafood flavors that lie ahead in the culinary journey. Embark on the ultimate shopping adventure by exploring Tokyo, a city that is renowned worldwide for its diverse and exceptional retail offerings, along with other remarkable shopping destinations across the globe.Please note that the original links and images from the HTML document section have been preserved.
The succulent dish known as chu-toro, featuring medium fatty tuna from the upper belly, is a beloved and indulgent delicacy at Sukiyabashi Jiro. This sushi, aged up to 10 days, tantalizes the taste buds with its lightly marbled texture and an exquisite balance between the fish and rice.
As the culinary journey unfolds, the trio of akami, chu-toro, and oo-toro presents a mouthwatering progression of flavors. Delighting in this extraordinary meal, one cannot help but savor the delicate transition from the lean akami to the lusciously fatty oo-toro. The addition of a hint of wasabi elevates the sublime taste to new heights, creating a heavenly symphony of flavors that captivates every bite.
Indulging in Sukiyabashi Jiro's extraordinary sushi experience with the rich chu-toro, leaves a lasting impression that cannot easily be replicated elsewhere.
7:11 p.m.
Next up is Kohada, a lesser-known fish that belongs to the herring family. Its glistening silver body adorned with blue spots captivates me, leaving me momentarily entranced before I savor this delectable piece.
7:13 p.m.
Intriguingly, Kohada, also known as gizzard shad, may not be as famous as other seafood delicacies, but its distinct appearance and unique taste make it a standout choice in the world of sushi. With a shimmering silvery exterior speckled with mesmerizing blue spots, this fish showcases nature's artistry on a plate. As I indulge in this bite, I can't help but appreciate the harmonious balance of flavors and textures that Sukiyabashi Jiro masterfully presents.
Akagai, also known as ark shell clam, offers a unique combination of sliminess and chewiness that engages the senses.
As the first shellfish on the menu at Sukiyabashi Jiro, this delicacy showcases its interesting texture, balanced by its engaging chewiness.
At 7:15 p.m., the ninth piece served is the tako, or octopus, which has been meticulously massaged by Jiro's apprentices for 50 minutes to enhance its chewy, crunchy, and refreshing qualities. It is accompanied by a light salt rub for added flavor.
Throughout the dining experience, the master chef and his son emphasize the purity of flavor by requesting no soy sauce, showcasing their commitment to showcasing the natural taste of each ingredient.
The aji, or horse mackerel, takes the spotlight at 7:16 p.m. With swift precision, I savor the aji and follow it with a small bite of pickled ginger, allowing the flavors to complement each other.
At 7:18 p.m., the culinary journey continues at Sukiyabashi Jiro, promising further delights.
Art on a plate -- Kuruma-ebi.
Next up is kuruma-ebi, or tiger shrimp.
A two-piece serving – one head, one tail – kuruma-ebi is a hearty and meaty prawn, with vibrant coloring, expertly cut to incorporate the flavor of the head, and a complete work of art.
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We dream of Sayori.
Sayori, or springtime halfbeak, arrives.
While not a popular nigiri cut outside of Japan, it’s a beautiful specimen, a long sparkly strip of fish wrapped like a ribbon atop the rice, full of rounded ridges on one side.
A species apparently fed upon by predatory fishes, this sayori has just become the victim of a red-blooded carnivore.
7:20 p.m.
Hamaguri -- a clam by any other name.
Never before have I ever seen such a magnificent clam; the hamaguri, topped with a touch of sweet glaze, is both chewy and satisfying.
It carries the distinct flavor of clam, but with none of the regular crunchiness found in shellfish mantle.
7:22 p.m.
Indulge in the irresistible flavor of saba, a delightful delicacy.
Featured as piece number 14, saba refers to skinless mackerel, a tantalizing nigiri slice that encapsulates freshness, moistness, and succulence.
Upon savoring this delectable morsel, the saba effortlessly dissolves, creating a heavenly experience for your taste buds.
While the renowned Jiro may not be known for his verbosity, his hands and fingers eloquently communicate through the artistry of his fish and rice combinations, an unparalleled dining experience.
Time: 7:23-7:26 p.m.
When dining at Sukiyabashi Jiro, don't forget to try their other mouthwatering offerings, enhanced by their dedication to perfection.
Explore their menu and discover a variety of exquisite sushi creations, each meticulously crafted to delight your senses.
The experience at Sukiyabashi Jiro goes beyond appearances. Once you try it, you'll understand.
In the skilled hands of chef Yoshikazu, the delicate and crispy seaweed envelops a trio of delectable flavors. Among them are uni, also known as sea urchin, kobashira, the small scallop abductor muscle, and ikura, the succulent salmon roe.
Uni, often overlooked due to its humble origins, undergoes a magical transformation under chef Jiro's guidance. It becomes a delectable morsel, creamy and brimming with the essence of the ocean floor.
Kobashira and ikura are equally exceptional, with tender, glazed scallops and plump roe that bursts with the vibrant essence of salmon with each bite.
Are you craving for some amazing flavors? Look no further than Sukiyabashi Jiro, the renowned sushi restaurant in Tokyo. Famous for serving exquisite omakase sets, this establishment offers an unforgettable culinary experience.
One of the highlights of the menu is anago, or saltwater eel. Unlike any other eel you may have tried, Sukiyabashi Jiro's anago carries a unique and delightful kabayaki taste. It is so good that Yoshikazu Ono, the skilled chef himself, recommends savoring it without any additional soy sauce.
With its attention to detail and dedication to preserving traditions, Sukiyabashi Jiro has earned its reputation as a must-visit destination for sushi lovers. Book a reservation and embark on a gastronomic adventure.
7:29 p.m.
In the final moments, Jiro skillfully finishes off the evening with the delightful Tamago. This Chef's Special Course culminates with the tamago, a delectable sweet egg that exudes the flavors of a light sponge cake.
Tamago holds a special place among Sukiyabashi Jiro's repertoire of culinary delights and serves as the ideal dessert option. Its fluffy and moist texture provides a gratifying conclusion to a 30-minute intensive dining experience.
7:31 p.m.
As I bid farewell, a final taste of refreshing melon cleanses my palate. I express my gratitude to Jiro, recognizing his immense skill, and he reciprocates with a humble bow.
Suddenly, I am escorted to a private booth nestled behind the bustling sushi counter, where I am treated to a succulent slice of honeydew melon known for its digestive properties, accompanied by a steaming cup of tea.
7:37 p.m.
While this unparalleled experience holds immeasurable value, it is time to assign a monetary worth to this sushi-filled reverie.
One of Jiro's esteemed shokunin, or "craftsmen," presents me with a bill amounting to 30,000 yen ($292), excluding tax, while kindly reminding me of the establishment's cash-only policy.
With a significantly lighter wallet, I willingly surrender to the exceptional offerings that Jiro's reputation as the world's finest sushi restaurant has justified. Despite the hefty price tag, the quality of the food undoubtedly made it a worthwhile indulgence.