Review Jiro Dream sushi "Dad and sons"
Since I had the opportunity to try full course at both restaurants, I would like to make a comparison of the different between the two restaurant. Unlike what everybody would expects, they are not the same.
Jiro First generation, the legendary chef who won the first Michelin 3 star for sushi. Despite the popularity, his restaurant is in fact, very small, and stay in the underground floor of a building right next to Ginza-station. the entrance of the building looks old which make you hard to believe that it would have world best sushi restaurant inside. However, inside the restaurant, it is very clean and beautiful in traditional way.
The sushi counter will have 3 chef in waiting. Jiro, the master will be assigned for making the sushi, while his first son, and one other assistant will be assigned for selecting and cutting the fish. They will use only the best part of meat only. sometimes you see a big slice of fish, but they cut into only one small piece, and keep the rest aside, they told me that those part are not for this quality restaurant. They serve sushi very fast, while you were chewing on sushi, Jiro will already making another sushi just so that after you finish one, the another one handed in front of you. Sometimes, I felt that it is too fast, and had to pause a little bit. Because all three chef would waiting you while you doing so, this is one of the bad part that I had a feeling that his fast making pace force customer to feel a little uneasy to keep up.
On the favor taste, it is best beyond imagine. It is like.. when I heard of Jiro for the first time, I only wanted to try it so that I would know what is meant as the best. But I didn't expect much about it. I tried Ginza-Ichi and Hinata in Thailand before, and they are luxury sushi which said to copy Jiro style. I couldn't think of how will the real Jiro be much different from it, because it is just a "raw fish!" However, I gladly admit my mistaken. The real Jiro is so much different! Despite they are using the same wood, same temperature system. Jiro rice seem to be of a different species or something, and the fish sauce is so deep into favor that react with your tongue and make you feel good as soon as it go on your mouth. It is hard to imagine that this is just a sushi, how I feel so different!? I have to say that normally I don't trust Michelin much about Asian food, but this one is definitely good for real. Or may be it is just too good that it would become an exception to fit both western taste and eastern taste at the same time!
Jiro Second Generation, the continuous of the legendary man. He is Jiro 's second son who came out to open his own store with the same name in Roppongi most luxury area. His restaurant is right next to Japan most expensive condo. Therefore, his store is actually a lot more luxury than the first generation. The entrance is hiding on another side of the building rather than front street side, because it gives more private atmosphere which is important for Japanese high-end customers.
What I would impressed the most on Second generation in comparison to First generation is that the service is great and it is much better atmosphere here. the second generation is already old also, but he still gives some talk to make customers feel relax unlike the dad who gives stress feeling somehow. He is friendly enough to answer your questions perfectly. He let me know that Jiro style is using aged fishes, not fresh fishes. The sauce is trade-secret that he believe other can't replicate it, and the rice is reserved from special location that make a long time dealing with them. He taught me about the best quality Uni (sea urchin) is yellow, not the orange as general believe. However, there are two type of yellow Uni, one is very cheap and bad taste, while another is very high-end, good taste and harder to keep. Most restaurant can't keep the maintenance cost of the high-end yellow Uni. Lastly, he also shows me the different kind of shells.
Now, about the taste! While most people will think that it gonna be the same taste, so did I. However, it is not! To explain, they were using the same sauce, same rice, same way to age fishes. Then, it is probably Jiro second generation believe that a little mild favor is better or something (This part is my opinion only). The favor of the sauce is mild compare to the first generation, and I felt that it is not as good as the first generation. Still, I can say that he only lose to his dad a little bit, but lose to nobody else. And personally I would give the Second Generation to be better overall in comparison to the First due to service and atmosphere.
Lastly, I want to talk about the price and quantity of the sushi. The First generation is about 30,000++ yen on lunch course, it come with 21 piece of sushi, which is just about right amount to fill my stomach (good proportion in my opinion). The Second generation is about 30,000++ yen when I ordered both lunch course (come with 17 piece), and 3 special sushi (Abalone, Otoro, and Engawa). So the Second generation give less quantify but cheaper cost at the lunch set, which means it give more option to customers who can't eat too many. (Jiro style restaurant need every customers to order the same lunch set first before order anything else). So in summary, both restaurant have their own pro and con. If you only after the taste then I would recommend the First. However, if you want overall better feeling, I would recommend the Second.
Note: If this even matter, after you ate at Jiro the First generation, he will give you a purple signature clothe as souvenir
Thank everybody who interest in this review!
