No Reservation, No Sushi, This 60-Year-Old Restaurant In Japan Has Turned Down Michelin Inspectors To Celebrities

Sukiyabashi Jiro is Tokyo’s iconic sushi place that never serve sushi without reservations credits-wikimedia commons, sushi-jiro jp

Sushi- a delightful culinary delight that has been gracing dining tables worldwide, which began its journey as a comforting street food in Japan during the Edo era. The dish was served casually in bustling food stalls where sushi chefs would brush a thin coat of nikiri soy sauce or a rich nitsume sauce on the fish before presenting it to the customers. People who loved savouring the dish would swiftly consume it with their hands along with a cup of tea and wipe their hands with the noren curtain, and leave. This International Sushi Day, observed on June 14th, we will While the act of savouring sushi was once a brief affair, the dish was considered one of the most intricate and revered culinary experiences in the world, especially at Sukiyabashi Jiro, Tokyo’s iconic sushi place. Sushi making at preparation at Sukiyabashi Jiro credits-sukiya-jiro.jpFounded back in 1965 by Jiro Ono, Sukiyabashi Jiro quickly became one of the most loved and esteemed sushi restaurants on the planet. Located in the subway station in Tokyo’s Ginza district, the restaurant gained worldwide fame and attention after being featured in the acclaimed 2011 documentary Jiro Dreams of Sushi.

The restaurant is believed to turn down many top shots, celebs, and whatnot. The oldest 3-star Michelin chef in the world turned down Michelin stars as well and does not really entertain the Michelin experts or guides without reservation. The destination, Sukiyabashi Jiro, played host to the US President Barack Obama. He got a reservation through the Japanese president.

Their website read, “Sukiyabashi Jiro, we serve only the omakase tasting menu. Jiro Ono makes the sushi for all customers. The omakase tasting menu served at the counter is determined in the morning each day and served in order. It consists of about 20 sushi pieces. That is quite a large amount. However, Jiro Ono takes care to make each piece smaller for older woman customers. Please eat the sushi soon after it is placed on the plate in front of you. Its flavours are at their most exquisite when the sushi has just been prepared. Because “nikiri” soy sauce has already been brushed on the sushi, there is no need to dip it in a saucer of soy sauce.”

Jiro Ono credits- sushi-jiro jp

What sets the restaurant apart?Sukyabashi Jiro is one of the renowned restaurants which is known for its quality of sushi and the dedication to preparing each piece with perfection. Now, 99-year-old Jiro Ono, the chef and owner of the restaurant, is actively involved in preparing the dish and continues to showcase his skills by preparing each piece by hand, and the chef didn’t miss a single day cooking at the restaurant.

Sukiyabashi Jiro

The chef is renowned for his attention to detail and always emphasises that every component of sushi, from rice to fish, must be prepared perfectly. The official website of the eatery talks about the etiquette and tips, and tricks followed by Jiro to prepare airy and wholesome sushi.

Jiro’s techniques for preparing sushiThe various techniques used to prepare fish are sometimes called “work.” But just how much work goes into a single bite of sushi? Jiro thinks that the Gizzard shad is a fish that is very difficult to judge the saltiness and the amount of scallops to be reduced, depending on the size and fat content.

As the saying goes, “60% sushi rice, 40% topping,” the quality of sushi is determined by the sushi rice. Counting backwards from your reservation time, we cook the rice 20 minutes before, mix it with vinegar, and adjust it to body temperature. The surface of the rice is smooth and fluffy, bringing out the flavour of the topping.

Tips to prepare sushi according to Jiro Ono

According to the website, Jiro believes in picking the sushi with the chopsticks. It is said that since the sushi is very lightweight, you don’t have to pick it up by both ends. If the sushi chef forgot to brush the sushi with nikiri shoyu on your sushi by any chance, then pick up a small amount of shoga as a substitute for the brush.

Since shoga (ginger) cleanses the palate, you can eat it with sushi, but too much can easily burn the mouth. Eat a pinch to remove the aftertaste of fat. You can also drink tea for a wholesome meal.

Jiro strongly thinks that pulling off the topping of the sushi is considered an insult to the sushi chef, and there is nothing more delicious than sushi that has just been placed on your plate.

What to do when you arrive at the restaurantAccording to their website, “Observe the reservation time, and try not to be late. Because they cook rice and prepare vinegared rice based on your reservation time, if you are late, you won’t be able to enjoy Sukiyabashi Jiro’s sushi to the fullest.”

“The restaurant only has ten counter seats. Since we procure seafood daily from Tsukiji, that complements the taste of sushi rice, we do not have snacks to serve with sake. Jiro’s recommended beverage is green tea,” the slide continued.

However, despite its legendary status, Sukiyabashi Jiro lost its three Michelin stars, and this shocked many. Although the restaurant is considered the finest in the world, the decision to strip it of its stars came in 2020 as the restaurant no longer accepts entries without a reservation.

The experience at Jiro isn’t just about food; it’s about understanding the essence of sushi itself. The dish is all about knowing the techniques, ingredients and everything that goes behind making the dish.