For sushi lovers, dining at Sukiyabashi Jiro in Tokyo is considered the holy grail of sushi experiences. This legendary, three-Michelin-starred restaurant, run by Jiro Ono, has been at the pinnacle of the sushi world for decades. The Netflix documentary Jiro Dreams of Sushi turned it into a global phenomenon, making it one of the most sought-after dining experiences in the world. After years of anticipation, I finally had the chance to experience Jiro’s legendary omakase first-hand, and it was nothing short of unforgettable.
Arriving at Sukiyabashi Jiro
Sukiyabashi Jiro is located in a modest basement in Ginza, Tokyo’s upscale shopping district. Unlike the luxurious settings of many high-end restaurants, Jiro’s establishment is small and unassuming, with only ten seats at the counter. There are no elaborate decorations, no music, and no unnecessary distractions. The focus here is purely on the art of sushi.
As I entered, I was greeted by the staff and led to my seat at the counter, where Jiro’s son, Yoshikazu Ono, was already preparing ingredients with incredible precision. Jiro himself, now in his late 90s, still occasionally oversees the service, ensuring that every detail is up to his impossibly high standards.
The Omakase Experience Begins
At Sukiyabashi Jiro, there is no menu. You place yourself in the hands of the chef and trust them to serve you the finest seasonal sushi—this is the essence of omakase dining. The entire meal consists of 20 pieces of sushi, served one by one at a rapid pace.
The sushi at Jiro’s is served with minimal seasoning, allowing the true essence of each ingredient to shine. Unlike many sushi restaurants where soy sauce is offered on the side, here, each piece is already seasoned to perfection.
1. Hirame (Flounder) – A Delicate Start
The first piece was hirame (flounder), a delicate, lightly flavored white fish that had a clean, slightly sweet taste. The rice was warm and vinegary, a signature of Jiro’s sushi style, creating a striking contrast to the cool fish.
2. Akami (Lean Tuna) – The Classic Flavor of Tokyo
Next came akami, the leanest part of the tuna. The deep red color was stunning, and the texture was soft yet firm. It had a bold, almost meaty flavor that showcased the perfect balance between fish and rice.
3. Chūtoro (Medium Fatty Tuna) – A Melting Sensation
Moving on to chūtoro, the medium-fatty tuna, I could immediately taste why Jiro’s sushi is so revered. The marbling in the fish gave it a rich, buttery texture that melted on my tongue, while the acidity of the rice kept it from feeling too heavy.
4. Ōtoro (Fatty Tuna) – Pure Indulgence
The ōtoro, or fatty tuna, was one of the most decadent pieces of sushi I’ve ever tasted. The intense marbling and creamy texture made it feel like eating sushi butter. It was impossibly smooth, dissolving in my mouth almost instantly.
5. Ika (Squid) – Simplicity at Its Finest
Unlike the creamy ōtoro, ika (squid) provided a completely different textural experience. It was firm yet tender, with a glossy surface that had been lightly scored to enhance its natural sweetness. A delicate brush of soy sauce brought out its subtle umami.
6. Kohada (Gizzard Shad) – A True Test of Sushi Mastery
Kohada is a small silver-skinned fish that requires expert preparation to balance its naturally strong flavor. Jiro’s version was cured and seasoned perfectly, giving it a complex, slightly tangy taste that paired beautifully with the rice.
7. Ebi (Tiger Prawn) – A Warm Surprise
One of the most surprising pieces was ebi (tiger prawn), which was served slightly warm. The prawn was incredibly juicy, with a natural sweetness that was accentuated by a light brushing of nikiri (sweet soy glaze).
8. Uni (Sea Urchin) – The Taste of the Ocean
As soon as the uni (sea urchin) was placed in front of me, its golden hue and rich, custard-like texture were mesmerizing. The taste was pure ocean sweetness and brininess, with a luscious mouthfeel that lingered long after I swallowed.
9. Anago (Sea Eel) – The Perfect Finale
The last piece of the omakase was anago (sea eel), which had been gently grilled and glazed with a slightly sweet sauce. The eel was incredibly soft, almost creamy, providing the perfect final note to the meal.
The Speed of Service
One thing that took me by surprise was the rapid pace of the meal. Unlike many fine-dining experiences that last several hours, the omakase at Jiro’s was over in just about 30 minutes. Each piece of sushi was served as soon as I finished the previous one, allowing no time for hesitation. While some might find this rushed, I realized that this rhythm was intentional—Jiro believes that sushi should be eaten at its absolute freshest, the moment it’s prepared.
Is Jiro’s Sushi Worth It?
With a price tag of around ¥40,000 (approximately $270-$300 USD) per person, dining at Sukiyabashi Jiro is undeniably a luxury. But for sushi lovers, it’s more than just a meal—it’s a masterclass in precision, technique, and dedication to perfection.
✔ Flawless Execution – Every piece of sushi was crafted with
surgical precision, ensuring the perfect balance of rice, fish, and
seasoning.
✔ Unparalleled Freshness – The seafood is
sourced daily from Tokyo’s Toyosu Fish Market, ensuring
only the finest ingredients make it to the counter.
✔ A Rare and
Exclusive Experience – With only 10 seats and a months-long
reservation waitlist, securing a spot at Jiro’s is an achievement in itself.