Sushi Satake offers a nigiri-only lunch option (no otsumami) on Wednesday and Saturdays for a reduced price of ¥16,000. Decided to try it based on a YT channel I’m subscribed to, and if all went well, do a return visit for their dinner menu (otsumami looked promising).
Sushi Satake likes to serve shari at different temperatures, was mentioned while serving one of the customers. Speaking frankly though, by the time nigiri was served to us (seated 2nd last), shari probably cooled down already (not prepared individually).
Experience:
Be on time. Meal is same time start. Diners next to us were ~10m late, chef may deny you entry/ skip courses. There was an unwelcome/ hostile attitude towards the late diners, e.g. they asked for wine list, waiter a) ignored b) pretended no wine list c) chef 'slammed' their first few nigiri vs gently serving ours lol.
Also, chef seemed quite 'demanding'. There were 2 solo diners, one was taking pictures as his pieces were served on the counter, took not longer than 10-15s each time. Chef suggested to eat immediately, mentioned there are different types of diners, people who are here for the sushi (eat immediately) vs people here to take photos, etc. Solo dining can already be an intimidating experience, would hate to be told what I should/ shouldn't do. Would understand if he said this to the late diners (they had 3 nigiris chilling on the counter at one point). Guessing chef was kinda fed up.
Food:
++nodoguro, buttery, oily, melt in your mouth
-ikura, my usual criticism for ikura is some places make it too salty; this time, it was on the bland side. As the photo shows, color is also on the lighter side. Maybe I'm missing something…
~kasugo, first time, seemed similar to tai/ madai
~hirame, not the biggest fan as IME can be chewy and bland tasting (unless aburi or the skirt/ collar). However, adding shiso (?) (not sure what leaf was used) helped accentuate the hirame
Admittedly, was dissappointed no akami or kurumaebi. Meal was not really filling. You are allowed add ons, but since nothing really stood out, I decided not to.
Recommendations?
So far, have been to Sushi Satake, Gahojin (Fukuoka), Sushi Labo, Tokami (Hong Kong). Feels like c/p hasn been quite low, other than Sushi Labo. Planning to mix it up next time by trying Sushidokoro Kiraku and Sushi Keita for shellfish focus. Othrerwise, ready to give up on sushi and focus on kaiseki. But before I do, anyone have recommendations in Tokyo/ Fukuoka for ¥40,000>?
3.6/5
by lexicalsatire
2 Comments
I always want to try its ‘warm’ sushi. So not much different?
Assuming you are not talking about those impossible to book places, I will suggest you to try Sushi Takeru, chef used to be the main sous-chef at Rujiro. I personally really enjoyed it. You may also want to try Sushi Mizukami. They are relatively easy to book.
Have you thought about why the chef is urging them to eat and telling them what to do? Hate running into these people who drag on the meal and ruin it for everyone. Lots of courses are prepared in anticipation of being served at a specific time so that it would have the right flavor, texture, temperature, … I can imagine particularly an important issue for a shop like Satake that are careful about what temperature the shari is served at. Allowing Shari to sit means the flavor and texture will change too as the vinegar goes deeper into the rice. Some shops cook rice 2-3 times for a single dinner so that the shari is exactly how they want it to be. Having all those sushi just sit there is certainly not ideal and it is their right to ruin their own meal. But by dragging the whole meal longer, they are also ruining it for everyone else. I think that’s the reason the chef want them to hurry up