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Welcome to my blog. I document my adventures in food, travel, and coffee.

Jan 29

Jan 29 Sukiyabashi Jiro, Tokyo

Photographs from my meal in Tokyo, Japan at Sukiyabashi Jiro on January 29, 2015

1st Course: Japanese broccoli

1st Course: Japanese broccoli

2nd Course:: Hirame (sole)

2nd Course:: Hirame (sole)

3rd Course: Sumi-ika (squid)

3rd Course: Sumi-ika (squid)

4th Course: Shima-aji (striped jack)

4th Course: Shima-aji (striped jack)

5th Course: Akami (lean tuna)

5th Course: Akami (lean tuna)

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6th Course: Chuo-toro (medium fatty tuna)

6th Course: Chuo-toro (medium fatty tuna)

7th Course: Oo-toro (fatty tuna)

7th Course: Oo-toro (fatty tuna)

8th Course: Kohada (gizzard shad)

8th Course: Kohada (gizzard shad)

9th Course: Tako (octopus)

9th Course: Tako (octopus)

10th Course: Akagai (arc shell clam)

10th Course: Akagai (arc shell clam)

11th Course: Aji (jack mackerel)

11th Course: Aji (jack mackerel)

12th Course: Hamaguri (boiled clam)

12th Course: Hamaguri (boiled clam)

13th Course: Saba (mackerel)

13th Course: Saba (mackerel)

14th Course: Kurumaebi (tiger prawn)

14th Course: Kurumaebi (tiger prawn)

15th Course: Sayori (needle fish)

15th Course: Sayori (needle fish)

16th Course: Hokkaido uni (sea urchin)

16th Course: Hokkaido uni (sea urchin)

17th Course: Kobashira (small scallops)

17th Course: Kobashira (small scallops)

18th Course: Ikura (salmon roe)

18th Course: Ikura (salmon roe)

19th Course: Anago (saltwater eel)

19th Course: Anago (saltwater eel)

20th Course: Tamago (egg)

20th Course: Tamago (egg)

21st Course: Musk melon

21st Course: Musk melon

Sukiyabashi Jiro at Ginza Station

Sukiyabashi Jiro at Ginza Station

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