Sushi Taichi 🇯🇵Ginza,Tokyo🇯🇵
Taichi was not our first option when we were planning out visit to Tokyo. In fact, it was a last minute addition after we already checked off our high end sushi visit of the trip (sushisho masa) two days in, but with three days to go and the sushi shakes coming in full power, something had to be done. Luckily, after being tipped off by @tokyofixer, we were lucky enough to score reservations for Taichi. And boy did we score.
Walking in we got the usual "here come the #gaijin" looks from the locals seated at this 9 seat counter, all quietly conducting their conversations in private. A passing awkwardness that was later diffused as we ordered drinks and got comfortable in our corner seats. We are far from being #sake connoisseurs and when we ordered sake we were presented with 7 different bottles to chose from. Clueless as to which to select, and possessing the Israeli #chutzpah that we do, we asked to taste a few in order to decide. That turned into a joke that broke the ice, and we did end up tasting a couple before selecting the one to start our meal with. As time went by, the sake and beer kept pouring all around the counter and the conversations became more lively, loud and interconnected among local diners, us gaijins and our hosts.
Taichi is not very formal when compared to other high end joints (so I hear, my experience is limited to a handful). And the prices are relatively more affordable. But the quality - outstanding.
We had 5-6 different #otsumami followed by roughly 15 nigiri. I was partial to the #abalone (awabi) and oysters (kaki). The #shari (vinegered rice) was different than what I've previously had, more potent (red vinegar) yet not overpowering.
I would def recommend for those of you not in the mood for splurging 25-30K/person for an #omakase (we spent 19K pp including loads of booze). But if you're after tuna pieces, this may not be the place for you as it seemed to focus on the less mainstream nigiri.
The chef was super cool, so nice and open. He accepts 1 or 2 foreigners per seating, in order to keep with the authenticity of the place, and to not trouble his regular customers.