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7 Reviews
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Terrible terrible
The worse eating experience ever in my entire life! Sushi was served at a very fast pace 25 minutes meal for 19 pieces of sushi and rice is very very sour. Service staff was very rude towards the end. The asked us to leave the counter (while my girlfriend is holding her last piece of tamago) to sit on a side table where they placed a rotten melon for us. Not worthy of a Michelin awards
Be the first to ReplyAs bad as last time
When master Jiro is not there, it's a disaster. This place is going to shut down soon. It was completely empty other than us being there. I've been coming here over 10 years but it has just fallen off a cliff. No wonder all its stars are gone. Why is it so bad? The rudeness level has gone up to unprecedented heights. Jiro's son is a disgrace to his father. Pieces of sushi badly molded, the rice breaking down. Way too much wasabi between the fish and the rice to the point it makes you cry. Way too much rice on the nigiri making the experience unpleasant. The boiled prawns, as usual were garbage. Save your time, money and health and go elsewhere.
Be the first to ReplyThe only thing bigger than their mastery in making sushi is their rudeness
I don't think there is anything else I could say that other reviewers have said before me here: After miraculously getting a sport here through my hotel's concierge service (apparently there was a last minute cancellation) I had a chance to dine at Jiro's main restaurant with my wife. But I wished I hadn't. They are indeed masters of their craft and make some really good sushi (however, some people might find that they put too much vinegar in the rice). But it doesn't matter how good your food is, even you're supposedly the best sushi restaurant in the world, you can't threat your customers like garbage (especially non-Japanese customers). In the short 30 minutes that we spent there (yes, 30 minutes! You're forced to eat everything in a very short time) my wife and I witnessed the chefs being rude to 3 customers for no apparent reason. They might be good on what they do, which is making sushi, but a restaurant is much more than just the food. I will never come back, even for free, because when I eat out I do that to have a pleasant experience and not to be stressed thinking about who the chef will insult next.
Be the first to ReplySushi - Scrumptious - Surreal - Perfected
The most amazing sushi dinner you'll ever have, anywhere, ever. Jiro and Yoshikazu lead an amazingly well orchestrated team delivering the most amazing meal I've ever eaten anywhere. The Bonito is the best thing I've ever eaten; so much so, when offered my choice of any extra piece, I opted for a single extra Bonito. The second SAS equally as stunning as the first.
Best advice: stay at a reputable hotel, immediately upon making your reservation contact the concierge to request a reservation. Inform them of your dates and give them the widest range of times to fit you in for a seat. Then wait to hear. Then plan your trip around the reservation.
Even at North of 4 US Franklins, I will absolutely try to go back if ever in Tokyo again.
A little disappointed
Maybe it's the hype or maybe we've had such amazing sushi in NYC, I really don't think it's worth $900. I'm glad we tried it, but $900 (2ppl) for 30 minutes of not talking is not worth it to me. The sushi was amazing, it was delicious and every bite was good. However, part of the meal is to enjoy a conversation with the chef and that was missing for me. I knew what I was getting into when I asked for the reservation and had read enough reviews, but it was still really awkward to dine in silence. I can't imagine it being fun for the chefs either. I wouldn't wanna go to work all day and not talk or have fun. If you're ever in NY, go to Uchu, Brooklyn Fare, all much better IMO. And the melon at the end, not that great. I've had better melons.
Be the first to ReplyExcellent experience
We tried several ways to book this restaurant (Amex, Hoshinoya Tokyo), and got rejected. Eventually we secured a booking through The Tokyo Station Hotel. Its pretty expensive, but the whole experience was amazing. You will have 30 minutes to finish 19-course sushi. Chu-toro was tender and melt in your mouth. Abalone was huge and juicy. Boiled Prawn was delicious and full of flavor. Bonito was amazing and burst of smoked flavor. Uni was sweet and buttery, and they gave a generous portion. Baby scallops was sweet and full of texture. Truly a wonderful experience.
Be the first to ReplyThe best sushi in the world, for a reason
This is by far the best sushi you will ever have in your life, but to truly enjoy it you must be aware of the work that goes into every single piece, and the attention to detail that Yoshi san and his team bring to every meal.
We had our reservation for lunch time. We arrived 15 min in advance and were greeted by a smiley apprentice. We were accompanied to our seats and were sat directly in front of Yoshi san, which was a beautiful occasion for my husband and I on our honeymoon.
As others have said, the pace of the incredible nigiri presented to you is fast and the pieces are big. We went without eating breakfast and we were able to follow the pace easily, and even had the time to enjoy tea and ginger between each piece. To tell you the truth, some of the other guests were really struggling to keep up but for us it was a perfect speed. Yoshi san even commented to me that I was eating the pieces how he intended, whereas some other guys were struggling. He found it funny that a woman could keep up when some guys couldn’t. I told him it was because I’m Italian. And both him and his sous chef laughed and told me ‘Grazie’. So the comments that say that he is grumpy and impolite are really not true in my opinion. I think his full concentration is being mistaken for grumpiness. In the end you have to respect his craft and he will fully respect and enjoy the moment with you.
I also understand the reason for it: that beautiful piece of heaven is perfect the moment it is put on the plate, truly perfect. You wait too long to eat it, and the form of it slowly starts to melt, and the taste is not the same.
My husband and I had one extra piece each (I would have asked for more but didn’t want to impose) and then had our melon.
We paid and took a picture with Yoshi san and his sous-chef. We also asked Yoshi san to sign the book that made the restaurant famous, and he was always polite and smiled to us.
To conclude, everything was perfect, the tea was amazing, the ginger was beautiful, and every piece of nigiri a small slice of happiness for my taste buds. Do your research, read his book, understand that behind each piece there are at least 40-50 years of experimentation and small incremental improvements to reach perfection and you will be in for a treat.
My husband and I will definitely come again.