Lunch Omakase at Sushiko Honten (Ginza): A Pictorial Essay
JL, thank-you for your report. Last time i went was in 2011, and on 2nd floor, I had the opportunity to meet the 4th generation chef Sugiyama who is Bourgogne lover.
I agree this is an unconventional sushi, but good. If I remember correctly, there were 2 omakase sets, one at 9000, and another one at 16,000. Looking at the photos, you have had a 'kama toro' piece of maguro, right ? Next time,i recommend you to ask for the chef Sugiyama, he is an open talk..