I visited New York earlier this year for a totally epic holiday. Of course, it was all about eating, and sushi was on the list of things to try.Continue reading Omakase Room by Tatsu – 09 April 2019
Again, this is a repost of text that was written “shortly” after the visit.
I have this thing for Sokyo and omakases. I like both! The sushi I have at Sokyo is always so good, I feel like sushi anywhere else just isn’t as good! There are of course exceptions (like Umi Kaiten Zushi and all those nice restaurants in Crows Nest), but this is the one I keep coming back to.
I didn’t actually plan to have two omakase sessions in a year, this visit was all due to circumstance – I just happened to be in Sydney, and a winter omakase tends to be more interesting than a summer one – however, I missed out on truffle season by a few weeks. So close yet so far!
Okay, because I need to write up about a new omakase experience, I’ve only just realised I’ve never posted my original one, so here we go. The text is pulled from what I’d written shortly after the visit.
Oh hello again Sokyo, I’ve missed you! Last time it was the a la carte, this time it was the omakase. Previously I’ve only had omakase at the Tsukiji fish markets, so I was excited to have one in Sydney!
Short but memorable post: Sushi Dai, the most poplular sushiya at the Tsukiji Fish Markets.
On our last day in Japan, my brother and I may have possibly made a bad decision to attempt to visit Sushi Dai at 8AM in the morning, because we ended up queueing for four hours! The queue was long enough that my brother was able to buy a suitcase, pack the final bits of stuff for our departure, and check out of the hotel. I can’t believe that people would line up for a single sushi store like this, but once you get in, it’s amazing and you forget how long you’ve spent in line. The chefs are super cheery, friendly and polite. We also got there just when a new giant scallop was being opened which was quite the sight! What a delicious set of sushi, some similar, and some different from Daiwa sushi (the place next door that costs about 1000yen less and the wait time is about half as long). I loved the sanma and chose scallop as my sushi of choice, and here I also got asked what level of wasabi I preferred, which saved me from wasabi shock. I was very impressed.
What I love about having sushi in Japan is all the different types of seafood – there’s pretty much no salmon and the tuna here is the best you can get. My favourite, however, was the sanma (sauri pike, pictured right of the sea urchin). I love it so much but it’s near impossible to get in Sydney. I also now love sea urchin as a result of how good it tastes here, and got my scallop fix.
If going here, I’d definitely recommend queueing as early as possible; it’s totally worth a two hour wait, but four hours is definitely a stretch!