s

silverlim's Profile

Title Last Reply

High End Sushi in Tokyo (or should I stick with Sawada?)

I second the recommendation of Ninisixa at Sushi Kimura. Mother of the chef at sushi kimura speak fluent english and really surprise us. We were the only two gaijin and we enjoy thoroughly the experience and food. We also have the blue marline which is divine. I actually more fond of his tsunami. FYI, we don't speak Japanese

Feb 17, 2014
silverlim in Japan

Ultimate Tokyo foodie trip 2!!

I prefer ishikawa over koju. The ingredient is far simpler in ishikawa and the chef bring out the essence of the food. I swear i have the best gohan ever in my life at ishikawa with just plain uonuma koshihikari rice with dry sesame is just pure bliss even without sea bream paste. Koju is good as you expect but no "wow " effect. The plating and presentation is more elaborate than ishikawa perhaps. I went during summer and winter and the dish serves is pretty redundant minus the crab for the winter. You certainly get fuller with Koju as the portion is larger. It seemed to cater western palate more. Being an asian, I prefer ishikawa style.

Jan 14, 2014
silverlim in Japan

How to secure KyoAji reservation?

My japanese is really broken so I am not sure this route will work.

I am not trying to be a snobbish here. I am merely trying to point out that other chowhounder have imply that you might get the reservation through the "elite" hotel concierge ( which I consider MO, PEN, FS and Shangri-la to be elite, FYI I got upgraded to suite via a great travel agent) doesn't really work.

As Shirang indicate, I might consider staying in a budget hotel and try their concierge instead.

Bu Pun Su, I will consider your option but who is Kyo Aji regular here? Will you come along and as a gesture we could buy you the lunch perhaps.

Jan 11, 2014
silverlim in Japan

How to secure KyoAji reservation?

I understand Kyo Aji is a introduction only restaurant. I have stayed in MO, PEN, FS, SHANGRI-LA( suites level) and yet none of the concierge is able or allow to book it even when there is availability.

I have eaten all the michelin 3 star kaiseki and Matsukawa in Tokyo and therefore I can appreciate the food. I really like to taste Kenichiro Nishi food especially after Bu Pun Su post but I just don't know what is the best way to do it

Can anyone shed some light? We are tourist and we don't have any Japanese friend that is the patron of KyoAji.

Jan 11, 2014
silverlim in Japan