Silver Case

My first trip to arguably (or not!) Japan’s best sushi restaurant, Kyubey, was great. But my second trip, last friday night was better, as a Japanese friend who’s been eating at this Ginza restaurant for the last thirty-five or so years came along with us. This was a passport to having our chef, Toyama, make up some more adventurous fare. In addition to all the standard sushi restaurant fare, highlights included

• Whale Sperm. It’s the same color, but a slightly more dry (chalky?) consistency of tofu.
• Abalone Liver. Extremely rich, extremely green abalone liver served in-shell. It was actually too rich for me. I was satisfied halfway through, and the second half became a bit of a chore
• But Toyama palate-cleansed us next with a refreshing sandwich of thin daikon slices holding a shisho leaf, sesame seeds, and plum paste (ume)
• Aji tartare



• I also could have done without Sea Cucumber, freshly killed, in brine.
• Enormously sweet rockmelon, the spilled juices and husk remnants scraped into a tumbler of ice and brandy, making a beautiful after-dinner cocktail.

If I’m lucky, Ling and I will manage a way to get back up to Tokyo in late February to celebrate our friend’s 50th birthday here. To date she’s still never been able to accompany me here.

This entry was posted on Monday, November 30th, 2009 at 9:40 pm and is filed under Food, Tokyo.You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.