Sukiyabashi Jiro, Tokyo

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

1st Course: Japanese broccoli

2nd Course:: Hirame (sole)

3rd Course: Sumi-ika (squid)

4th Course: Shima-aji (striped jack)

5th Course: Akami (lean tuna)

 

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

7th Course: Oo-toro (fatty tuna)

8th Course: Kohada (gizzard shad)

9th Course: Tako (octopus)

10th Course: Akagai (arc shell clam)

11th Course: Aji (jack mackerel)

12th Course: Hamaguri (boiled clam)

13th Course: Saba (mackerel)

14th Course: Kurumaebi (tiger prawn)

15th Course: Sayori (needle fish)

16th Course: Hokkaido uni (sea urchin)

17th Course: Kobashira (small scallops)

18th Course: Ikura (salmon roe)

19th Course: Anago (saltwater eel)

20th Course: Tamago (egg)

21st Course: Musk melon

Sukiyabashi Jiro at Ginza Station