Sushi Tetsu - The Joy of Sushi
|Medium fatty tuna at Sushi Tetsu
The downside to this nirvana, of course, is that reservations are hard to come by. Sushi Tetsu has recently changed its reservation policy and now takes bookings one month in advance on the first of the month. With only seven seats and a limited number of sittings, the demand is understandably high. There seems to be an inordinate number of cancellations though, so if you are flexible, keep an eye on the official Twitter account for updates of late cancellations. They too go quickly though. I got lucky and was invited to eat by an avid Sushi Tetsu fan for dinner one evening. Still riding high on the giddy enjoyment of my recent trip to Tokyo, there was no chance I would pass up the offer.
|Sashimi selection: sea bass, yellowtail, monkfish liver at Sushi Tetsu
|Steamed whelk at Sushi Tetsu
|Flame grilled mackerel at Sushi Tetsu
|Jumbo shrimp at Sushi Tetsu
|Marinated sea bream at Sushi Tetsu
|Summer squid and sea urchin at Sushi Tetsu
|Snow crab at Sushi Tetsu
|Tuna at Sushi Tetsu
|Salmon eggs at Sushi Tetsu
|Fatty tuna at Sushi Tetsu
By this stage, we were getting pretty full, but there was room for just a few more courses. Another piece of mackerel was served, but this time draped with a wafer thin slice of seaweed, which gave the bite a bit of crunch.
|Mackerel with seaweed at Sushi Tetsu
|The Sushi Tetsu temaki
|Steamed tamago at Sushi Tetsu
I paid £100 all up for 14 courses, plus a couple of glasses of plum wine and a lovely floral sake (Nanbu bijin). That might sound like a lot, but I'd certainly prefer to pay that much for an outstanding meal at Sushi Tetsu than the same amount for a hit and miss affair at somewhere like Hedone, for example (in my experience). So my advice is to start dialling on the first of the month or keep an eye on Twitter or, even better, get to know someone who by luck would have it happens to have a spare seat going and might just invite you along again sometime.