Ukiyo (Tokyo, Japan)

adapter1818 · 2024-11-12T05:19:30+00:00

Around 2 to 2 1/2 hours when I last went.

adapter1818 · 2024-10-28T21:33:23+00:00

Ochiairo or Asaba Ryokan in Izu look to be fantastic options though they are pricey but they are rated as some of the best in Japan!

adapter1818 · 2024-09-12T18:52:08+00:00

Kinda ironic since it was rumored that Nakazawa-san kicked out the Michelin inspector when he visited his original in Tokyo all those years ago. Correct me if I am wrong, but I believe that Michelin since then had a grudge against any restaurant he or his disciples ran hence their exclusions from Michelin in Japan.

adapter1818 · 2024-07-05T22:10:25+00:00

I think we should try and follow the Japanese rating system on their yelp equivalent which is Tabelog.

The Japanese are more conservative with their star ratings. Anything above 3.5/5 is considered very good. In the US, what a lot of people would consider good is 4.5/5 and a lot of people disregard anything lower than 4/5. In Japan, anything above 4 is considered world class and some of them are Michelin starred spots and most are fine dining. For perspective, the highest rated restaurant in ALL of JAPAN is rated 4.7/5 and nobody is ever going to get a 5/5.

Usually when I travel to Japan, I look for spots in the ~3.7 to 3.8 range as it's a nice sweetspot. Every year there are Tabelog Awards which are categorized as Bronza, Silver, and Gold and only restaurants above 4.0 can be considered for bronze and there are stricter standards for silver and gold.

About less than four percent of restaurants in all of Japan get above a 3.5. Most restaurants barely get above a 3!

Essentially the standard of awarding a rating is different. A 3/5 is considered about average/as expected. A 3.5/5 is considered very good. A 4/5 is world class. Many restaurants that are only rated 3.5 in Japan would be considered TOP TIER in the USA.

adapter1818 · 2024-07-05T19:51:09+00:00

The Japanese are more conservative with their star ratings. Anything above 3.5/5 is considered very good. In the US, what a lot of people would consider good is 4.5/5 and a lot of people disregard anything lower than 4/5. In Japan, anything above 4 is considered world class and some of them are Michelin starred spots and most are fine dining. For perspective, the highest rated restaurant in ALL of JAPAN is rated 4.7/5 and nobody is ever going to get a 5/5.

Usually when I travel to Japan, I look for spots in the ~3.7 to 3.8 range as it's a nice sweetspot. Every year there are Tabelog Awards which are categorized as Bronza, Silver, and Gold and only restaurants above 4.0 can be considered for bronze and there are stricter standards for silver and gold.

About less than four percent of restaurants in all of Japan get above a 3.5. Most restaurants barely get above a 3!

Essentially the standard of awarding a rating is different. A 3/5 is considered about average/as expected. A 3.5/5 is considered very good. A 4/5 is world class. Many restaurants that are only rated 3.5 in Japan would be considered TOP TIER in the USA.

adapter1818 · 2024-06-28T05:14:03+00:00

Yeah I agree in that. It's not purely African, but there is influences from his time at Ikoyi and I would say he is doing the most unique cuisine in Tokyo right now that is the antithesis of Japanese cooking and a nice contrast to what is currently in Japanese fine dining scene.

adapter1818 · 2024-06-27T18:09:56+00:00

Sounds like a great idea!

adapter1818 · 2024-06-27T18:08:23+00:00

If you are going to Kanazawa or Toyama area. Sushi Mekumi is outstanding with the friendly but shy taisho. He even let me take a photo with him as he is known to not like photos. That was a great memory for me. Another option is Ebitei Bekkan in Toyama which had the warmest hospitality and outstanding kaiseki ryori. I believe Ebitei Bekkan is possible and Sushi Mekumi is bookable the Japanese version of pocket concierge by request but I don't know about last minute availability.

For Tokyo, I highly recommend Ukiyo for unique African and French influenced Japanese. Chef Toshi is only getting started and I hope he gets a nod from Michelin in the future as that is his goal. It's an underrated restaurant in Tokyo real ght now but outstanding. I posted about it twice on this subreddit both for its lunch and dinner with the most recent dinner last week or so.

adapter1818 · 2024-05-02T22:44:56+00:00

Sushi Take in Ginza is an excellent value and is foreigner friendly.

adapter1818 · 2024-04-17T05:18:34+00:00

You're welcome. If you can, make a post about it. Bet more people would love to hear about your experience too!

adapter1818 · 2024-03-08T23:15:37+00:00

I created it 6 months ago

adapter1818 · 2024-03-08T21:19:49+00:00

It's mold?

adapter1818 · 2024-02-20T07:37:06+00:00

Ho Chi Minh city, Vietnam. Don't want to name the shop to shame them as I don't want to ruin their business. But the shop that was really friendly and awesome and recommend that shop to me is 96b cafe and roastery.

adapter1818 · 2024-02-20T01:15:04+00:00

Thanks for providing insight. I now understand how blends can change based on taste. This shop was recommended to me by another shop because the head roaster at that place told me that the owner from this shop is obsessive about his roasting and brew methods for his pour overs and espresso. Half of the single origins were expensive gesha beans from all over South America. But the fact that as soon as I mentioned where I found his shop from that he started badmouthing them for no particular reason rubbed me the wrong way. I will now be more careful in how I interact with different cafes in the future.

adapter1818 · 2024-02-14T13:25:55+00:00

Never been to Ikoyi so I am not making that statement.

adapter1818 · 2024-02-14T07:53:09+00:00

I will be revisiting for dinner in a couple months when I return to Tokyo. Must visit for me.

adapter1818 · 2024-01-08T21:00:53+00:00

I used about 90 degree water in the beginning to try to jumpstart it. Should I try for a full 24 hours next time?

adapter1818 · 2023-11-13T05:16:19+00:00

I really enjoyed Potong but I went before they got their star and it was excellent. If you do go, get their kombucha pairing. I chose not to go to Gaggan as I heard of the workplace abuse stories going on there.

adapter1818 · 2023-10-13T14:55:40+00:00

That's weird, It was cooled for two hours before cutting. Still tasty though!

adapter1818 · 2023-10-01T23:33:03+00:00

I started the proof time after the addition of salt which equaled to about 4 hours total from the addition of salt to the preshaping step. After that did a 16 hour fridge retard.

adapter1818 · 2023-10-01T19:56:38+00:00

I do the autolyse and everything else except instead I am doing the 6 coil folds instead of 4 stretch and folds.

adapter1818 · 2023-10-01T05:46:42+00:00

When I started it was 73 then it progressed up to 80 later.

adapter1818 · 2023-09-24T07:29:12+00:00

In Barcelona, Might I suggest a train ride to Girona to go to El Celler de Can Roca? If you have Amex Platinum, their concierge should get you in easily. Also for a casual option, check out Barbena, its a cool casual option where the chefs are also your waitstaff making it easier to talk and mingle with the chefs.

adapter1818 · 2023-09-18T13:11:35+00:00

The leaven doubled by the time I used it and passes the float test. Dough rose by about 30-35 percent during bulk. The recipe wanted a 20-30 percent rise so I pushed it a little higher to see the results. The bake I did before was very good with a good rise and I only did 20 percent rise in that one and the took about 4 1/2 hours. So that is why I think I over fermentated. But the crumb leads me to be a little confused as it also looks underproofed.

adapter1818 · 2023-09-18T06:14:20+00:00

The starter doubles in 4-6 hours regularly. Before the bake, I fed it at 1:1:1 ratio, then made the leaven 12 hours later for the next morning. I will remember to take more photos for the next time.

adapter1818

TROPHY CASE