Tama sushi TokyoPosted By Jennifer Ho Jan 14 2013 · 0 comments · Dining Out
After a fun-filled three days in Tokyo, we had to regretfully say goodbye. Our last dinner was spent in the Ginza district, the Japanese version of New York’s 5th Avenue only cleaner, neater and newer. Making our way to Tamasushi or Tsukiji Sushi, we took the elevator up to the relatively small restaurant. I immediately fell in love with the bar seats – large scale prints of Hokusai’s legendary “Great Wave” print ( a favorite of mine) adorn the backs of the chairs. We sat around the bar and almost immediately, our food began to come forth.
Beginning with a pair of snails, we were armed with toothpicks to pry the meat from the shells ourselves. Ouf, it wasn’t easy. I for one got about half of it out and after struggling for a while gave up. I used two toothpicks, both of which broke under the strain I put them under. The chef behind the counter saw me looking forlornly at the missed snail meat and offered to take them out for me, so that worked out. The snail meat itself was tough and on the chewy side but delicious nonetheless. Only suggestion has to do with making the meat easier to access – perhaps pre-removing it for the diners or at least pulling it out halfway would help.
Then, a plate of leafy greens put under deep freeze then taken out again to cool to a more moderate temperature was presented. Beads of condensation dotted the delicate leaves, providing for a moist, crunchy, light and subtle flavour. I’m not exactly sure what this dish is called so hopefully the description and the photo gives you an idea of what this is.
Serving as a sort of prelude to the loads of fresh, raw fish to come, we had a little starter sashimi plate of tuna, sweet shrimp and yellow tail. Dipped with just a little bit of soya sauce and wasabi, these were just perfect. No tendons or bones inside, just smooth, melt-in-your-mouth goodness. The same comments about the quality and taste can be said for the procession of raw fish to come.
A wooden board meant for sushi was perched on the bar ledge, easy for the chef to reach and for us as diners to pluck at and eat. The nigiris included sea urchin and roe, tuna, yellowtail, sweet shrimp, charred salmon with onions and shallots on top… Unrelentingly delicious, one came after the next until we were almost ready to burst.
The chawanmushi brought us gently towards the end of the meal. It was steamed by the textbook: hot and silky smooth, our spoons slid right in to bring out the mushrooms and shrimps hidden inside.
The miso soup was a good standard.
The finale comprised of matcha green tea ice cream with a side of red beans.
Interestingly enough, even though we ate a significantly large meal, the thing with Japanese food is that it doesn’t make you feel bloated or heavy afterwards. You feel full but not uncomfortably so (ie you don’t feel the overwhelming need to unbutton your top button). Pretty amazing.
All I have to say is what a meal. What a meal.
Address: Takashimaya Times Square 13F, 5-24-2Sendagaya, Shinjuku-ku, Tokyo