Amamoto

"Sushi recommendation by sezanne chef"

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"Great omakase from LA list"

@ariblumberg04

"omakase top 50 restaurant "

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"That place really doesn’t need presentation. It’s one of the well known big boss of the city…here also some more rare ingredients are often available. Go there if you can"

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"https://guide.michelin.com/fr/fr/tokyo-region/tokyo/restaurant/higashiazabu-amamoto"

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"The Rookie of the Year Award 2016 among Tokyo restaurant scenes will surely go to Amamoto. He served a long apprenticeship for Nagano, the deceased chef of “Umi,” and his unique point is that he pushed his techniques to an even higher level through apprenticeship at “Gion Sasaki,” and “Shinohara,” top class Japanese formal restaurants. You can see his knowledge towards food ingredients in each snack item that he serves in his new restaurant. His cooking style is full of entertainment and joy, as he proceeds while presenting the ingredients to the guests, and surely his restaurant will gain as much reputation as “Hatsune zushi” in the near future. You can see that he is getting famous by the minute. You must visit while you can still make reservations."

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"Super hard to get in sushi restaurant. Recommended by Tokyo for Food Lovers 2019. Hours: D ①17:00~20:00 & ②20:30~23:30. 35,000¥/pax. Online reservation through Omakase using a lottery system. Applications will be accepted starting 8 days prior to the first day of the month in which the reservation is made."

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"$$$ With two Michelin stars and only eight counter seats, this is one of the city’s toughest reservations to score. But Masamichi Amamoto’s flawlessly executed sushi and theatrical panache are worth the effort. Fortunately, new guests can now book via online concierge services. Pristine seasonal ingredients—like hiragomasaba mackerel, gloriously patterned with blue and black stripes, or live botan shrimp, served with karasumi mullet roe—are at the heart of Amamoto’s philosophy. Cooked dishes, such as the exquisitely grilled nodoguro black-throat sea perch, demonstrate his sharp eye for detail. / What were your first impressions when you arrived? With two Michelin stars and only eight counter seats, this is one of the city’s toughest reservations to score. But Masamichi Amamoto’s flawlessly executed sushi and theatrical panache are worth the effort. What’s the crowd like? A strong following of regulars. Fortunately, new guests can now book via online concierge services. What should we be drinking? There’s a great selection of sake, which comes in liberal pours. Main event: the food. Give us the lowdown—especially what not to miss. Pristine seasonal ingredients—like hiragomasaba mackerel, gloriously patterned with blue and black stripes, or live botan shrimp, served with karasumi mullet roe—are at the heart of Amamoto’s philosophy. Cooked dishes, such as the exquisitely grilled nodoguro black-throat sea perch, demonstrate his sharp eye for detail. And how did the front-of-house folks treat you? Amamoto honed his skills under legendary chef Mitsuyasu Nagano at Umi, who imparted a penchant for showmanship. Half of the fun is watching his performance behind the counter. What’s the real-real on why we’re coming here? This is a bucket-list destination, and the experience is unforgettable."

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"東京都港区東麻布1-7-9 3ヶ月に１回(omakase) "

@jpark

"Anbefalet af Robert Driscoll"

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