握り寿司 Nigirizushi

Three years after my first trip to Tokyo I had the pleasure and honour to visit "my personal master of sushi ceremonies" (= the best sushi chef I know) in his little restaurant again.

Unfortunately I do not know (= can't read) his name nor the name of his restaurant in Ota-ku, Tokyo-City, not far away from Omori station.

With the support of Sapphire I now know the restaurant's name: SUKEROKU.
Thanks for your help, Sapphire!

Here's the building (called twin building) where the sushi restaurant is situated in the fifth floor.

So end of August 2012 I had the pleasure to taste his great pieces of nigirizushi (which is what the world today knows as "sushi") again.

Certainly my Japanese blog fellows are able to read the menu board. For me it was just an enigma, but fortunately my Japanese colleagues ordered for me.

Did you spot the picture postcard from Rothenburg bottom left!? ;-)

I suppose the name of the sushi restaurant is written on the paper cover of the chopsticks. Can anybody translate it for me??? The shrimps obviously are the distinctive feature of the restaurant!?

Isn't this starter a gastronomical piece of poetry??? 

 

As far as I can remember the pieces of nigirizushi coming next are according the right order of courses.

Unfortunately I'm no expert for Japanese food culture at all. 

So please accept my apologies not knowing the correct names of the pieces of sushi.

But maybe I get support from an expert??? ;-)

Looks like salmon? --> sake (鮭) ???

--> maguro (鮪): tuna !!!

(Thanks, Yoko!)

What I was able to see is that the order of courses changes between a red piece of fish or shells and whitefish.

No idea what type of fishes I got next...

The alignment of the grains of rice is the same like the structure of the fish or shell.

Coincidence or masterpiece!?

The little green dot is Wasabi, isn't it? ;-)

This little masterpiece the sushi chef made especially for me. It was made from a kind of miniature leek, but I'm not absolutely sure about this.

As a present for my host I had some postcards from Rothenburg painted by the Japanese artist Eichii Takeyama.

 

Thank you very much for this great meal and evening,

dear host and dear Japanese colleagues!

lunchtime - Japanese style

Kare raisu - curry rice

- - -   Either this or that?   - - -

O-Sushi (寿司)

Itadakimasu /// Guten Appetit /// Enjoy your meal

Master of sushi ceremonies

 

This is the ingenious chef of the delicious nigiri sushi slices I was allowed to savour during my trip to Tokyo last year.

After he came to trust in my humble photography skills he permitted me to take some pictures of his work and place of activity.

  

The magic precision cutting tools.

  

 

  

Wasabi root on a Oroshigane grater, a wooden board covered with shark skin.

 

 

Uni: (雲丹, 海胆) gonad of sea urchin; may come in different color.

 

Thanks a lot for affording me the opportunity
to come to this very special gourmet restaurant, T.-san!

o-sushi - itadakimasu!

 o-sushi, or:

The Japanese art of food preparation and eating

2009-08-20: Today I "received the major orders" of sushi, sorry, of o-sushi specialities in a little sushi restaurant at Ōta-ku, near Ōmori station, in the south of Tokyo.

I was favourably impressed by the art of the sushi chef of the little restaurant and the way he celebrated his style of food preparation.

Needless to say it was really a great sensory experience.