Are Japanese sushi restaurant in Tokyo different?

TokyoThere are many different types of restaurants in Tokyo.

The most exclusive sushi restaurants in Tokyo are very different compared to European restaurants.
The size of a Japanese sushi restaurant can be very small.  There are many Japanese restaurants that has only room for 6 – 15 people. There are several reasons for that.

Tokyo has 20 million citizens living in a very small geographic area. Besides the many people living in Tokyo there are also many restaurants, street food and shops. There is almost a restaurant on every street in Tokyo so the competition in the neighborhood is fierce.

There is also another factor which is that the Japanese do not compromise on the quality of food and service. Tokyo is the city of the world with the highest quality of food.

Every restaurant try their best to provide the best food and service. The competition between the restaurants are very fierce. In order for a restaurant to succeed the has to be good.

Please read more about Sushi course for beginners

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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

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Tokyo is more than skyscrapers

In Tokyo there are different types of buildings. The photo is taken in one of the side streets of Harajuku.

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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

How the Japanese fish monger keeps fish in Tokyo

The Japanese have some strict rules for handling fish. On the cooking class I teach I follow the Japanese rules which are more strictly than the Danish rules. I do this for the health of the students.

It does matter how fish are stored.
All fish species have their own bacteria and to prevent the different bacteria from being transferred to each other it is best to keep fish separate.

In Japan, it is not enough that the different fish are kept separate. They are also wrapped in tightly closed films so that the fish do not dry out.
It is also important keep the fish cold all the time unless they are used in the preparation of sushi.

At Sushi course for beginners I talk more about handling fish for sushi.

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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Japanese food stalls at the Tsukiji fish market in Tokyo

Japanese food stalls at the Tsukiji fish market in Tokyo.
At Tsukiji Fish Market in Tokyo you will find some small food stalls in the side streets, worshiping small dishes on the outside grill. It is dishes consisting of seafood such as squid, oysters and scallops.

On the picture you can see a few oysters with sea urchins a delicate eat in Japan.

Read more about Sushi chef & sake sommelier Zoë Escher

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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Tokyo: Review of 2 Michelin sushirestaurant Nishiazabu Taku

In June 2017, I visited the 2 star michelin sushi restaurant Taku.
The restaurant is located in a quiet side street of Tokyo’s exclusive Ginza shopping area.

It is a small restaurant that seats 8 dining guests. In the sushi bar, two sushi chefs makes sushi for different parties work as sushi makers for the various companies.

I am used to eat authentic Japanese sushi, which is why I let one of the sushi chefs decide the menu. He made a fantastic dinner that featured different starters. It was really delicious and tasty sushi and a tasty dessert. Below you will find pictures from the dinner.
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