The Tasting Panel magazine

September 2010

Issue link: https://digital.copcomm.com/i/16170

Contents of this Issue

Navigation

Page 99 of 112

ASIA Sushi Saito The personal nature of Japan’s best restaurants sets them apart from the norm. This tiny three-star has only six seats at the granite sushi bar. The entrance to the restaurant is inside a parking garage. Chef Takashi Saito is an animated and gregarious fellow whose obsessive attention to the tex- ture and temperature of his rice as well as the graceful cutting of ingredients sets him apart in this sushi-infatuated city. Is this the best sushi restaurant in the world? Probably. Figure to spend close to $300 per person—if you can get in. Tempura at Fukamachi is presented in 17th-century Imari vessels. Fukamachi Tempura is all about temperature, timing, light batter and prime ingredi- ents. Chef Masao Fukamachi likes to serve dishes in his collection of 17th- century Imari vessels. This one-star seats eleven at the counter and special- izes in exotic and rare ingredients such as sea cucumber ovaries. A meal here will cost about $150. Waketokuyama serves the precise, meticulous contem- porary kaiseki. september 2010 / the tasting panel / 99

Articles in this issue

Archives of this issue

view archives of The Tasting Panel magazine - September 2010