Not sure what all the complaints about foreigners were about. Chef was amazing in his craft with each bite blowing us away. Part of the experience is not just to enjoy his food, but to observe the fruits of his 23 years of labour and practice. I’ve never seen a knife glide through delicate fish that smoothly before. Truly a testament to his incredible ability. Despite wearing a mask (likely due to precautions made after the pandemic), we could tell he kept a smile on his face the entire time and enjoyed making the food for us as much as we enjoyed eating it.
With each course, the chef would explain briefly in a quiet voice what we were eating. As the restaurant only has 8 seats, this was likely done to keep a quiet and peaceful environment. If we didn’t hear him, we would ask and he would be happy to explain in both English and Japanese. Highlights of our night were both cuts of Maguro (Tuna - Akami and Otoro), Anago (Saltwater Eel), Sawara (Japanese Spanish Mackerel) and Uni (Sea Urchin). Prior to coming to Susukino Sushikin, I had disliked the taste of Uni. Having it at this restaurant made me realise all the previous stuff I had was either poor quality or just not fresh.
With a restaurant this high end, having being listed on the Michelin guide in previous years, you are promised good service, food and drink. This promise was lived up to and largely exceeded. It didn’t faze us that the drinks menu had no prices. By going to this kind of restaurant, the expectation should be that you pull all stops and go all out to try and have as good an experience as possible. Failing to do that would be both a disfavour to yourself and your hard earned cash.
