At Sukiyabashi Jiro Honten ($$$$), our food critics consistently recommend: Otoro Nigiri, Shrimp Nigiri. Otoro Nigiri scores 99.0/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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Fatty tuna from the tuna's belly. Cut immediately before service, pressed onto vinegared rice at precisely the right temperature. The most technically demanding piece at the counter.
"Jiro's otoro is cut at a temperature no other counter manages — the fat is exactly between solid and liquid. It is not the best otoro I have eaten but it is the most considered."
Botan ebi or ama ebi depending on season. Jiro's shrimp preparation — lightly blanched, never raw — is the counter-argument to the raw-everything school of sushi.
"The lightly blanched preparation is Jiro's counter-argument to raw-everything sushi. The gentle sweetness of warm shrimp against vinegared rice is a different category of pleasure."
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