Updated: August 26, 2019
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Sukiyabashi Jiro Roppongi Hills Location (2 Michelin Stars!)


Looking for incredible quality sushi in Tokyo? Then Sukyabashi Jiro Roppongi Hills Location might be an option for you. It is run by none other than the son of Japan's best-known sushi chef Jiro Ono.

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Sukiyabashi Jiro Roppongi Location

This is the Roppongi location of the sushi restaurant that was founded by sushi master Jiro Ono who's basically a living legend in Japan. Jiro Ono is still the chef at the Ginza location of Sukiyabashi Jiro, whereas this location on the third floor of Roppongi Hills is managed by his son.

Although it's natural and reasonable to doubt that this restaurant might not be on par with the original - because after all, being the son of a sushi God doesn't make you automatically a grandmaster yourself, there are some strong indications that the gift was passed down to the next generation. For one thing, Mr. Jiro junior was awarded two Michelin stars for his cuisine, an incredibly rare achievement that is just one star shy from his father's perfect three. The restaurant has received rave reviews from various gourmet critiques and the online reviews by patrons are overwhelmingly positive too.

Because of the incredible popularity of the restaurant, it's very difficult to make a reservation, and reservations are absolutely necessary to dine at Sukiyabashi Jiro. You're better to plan ahead and use an online reservation system such as this one below provided by JPNEAZY.
The restaurant is indicated by carved granite characters on the wall with a big 鮨 ('sushi' on the right), and すきやばし次郎支店 ('sukiyabashi Jiro branch' on the left).
The style is true 'Edomae' (traditional Tokyo sushi), where you are seated at the counter from which you see the chef in action from up close. Chef Jiro will prepare your sushi one at a time and hand each piece over to you directly to your plate. You are expected to eat your piece without waiting too long, as is the tradition for Edomae sushi. This is because the sushi is served to you at its optimum temperature so waiting too long will only reduce the quality, and it's considered to be a bit disrespectulf to the chef.
What you can expect to be served is a variety of seafood that can be harvested from Tokyo Bay because the Edomae tradition evolved with these ingredients at hand.

You will not see salmon sushi, for example, as salmon can only be caught in northern Japan.

What you are likely to get served is 'maguro' or tuna - different cuts of it too including the precious 'ootoro' (fattiest part of the tuna). Also, you'll probably be served some exquisite 'uni' (sea urchins), 'anago' (conger eel), and some shellfish sushi too.

One thing is sure, every ingredient is incredibly fresh and of top quality.
Every piece will be served to you with just the right amount of soy sauce brushed on it, so you do not need to dip the corner of your sushi into soy sauce.

In closing...

Once again, please be aware that Shukiyabashi Jiro's Roppongi Hills location is also incredibly popular so a reservation is a must. If you do manage to get one, get ready for the sushi experience of a lifetime where attention to details, outstanding taste and texture, and surprising combinations are the trademarks.

The setting is intimate with just eight seats. Chef Jiro is very friendly and will do his best to explain everything to you even if you don't speak Japanese.
Japanese food culture enthusiast. Love to explore new areas and discover local specialties.

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