すきやばし次郎 六本木ヒルズ店

そらく日本で最高の寿司体験でしょう。シェフのタカシはとてもフレンドリーで歓迎してくれて、私たちのそれぞれの背景について学ぶと、英語や他の言語で話しかけてくれました。彼は私たちが今まで食べた最高級の寿司を出しながら、私たちとおしゃべりしたり冗談を言ったりしました。彼は、自分が提供している特定の作品の背後にある歴史と意図について詳しく説明しました。私たちはいくつかの高級寿司店に行ったことがありますが、ここが断然私たちのお気に入りでした。

くつかの料理には酸味がありましたが、食べ物は素晴らしかったです。
シェフが台湾の顧客とあまり多くの時間を費やさず、他の人が無視されていると感じさせなければ、全体的な食事の経験は素晴らしいものになるでしょう。

彼は、私が満腹すぎると思って、最後の寿司に何が欲しいかを尋ねることさえスキップしました。

間、お金、お腹のスペースの無駄。信じてください、私はよく旅行する寿司愛好家です。父親の小野次郎が有名なので期待していたのですが…こんなにがっかりしたことはありません。まず第一に、雰囲気は歓迎的ではなく、彼らが私たちの陰で話しているように感じました。たとえば、私たちがもっと酒を頼んだとき、彼らは私たちに冷遇し、否定的な態度をとりました。言うまでもなく、料理長のタカシさんは父に「噛む音がうるさい」と言いました。たとえそうであったとしても、私たちはおいしい寿司になると思ったものを食べるために高いお金を払ったのですから、あなたの仕事は顧客を満足させることです。

また、20 種類の寿司コース全体を 45 分で食べ終えたので、とても急いでいるように感じました。満足のいく食事ではありませんでした。完成するたびにすぐに次の作品が作られてしまうので、それぞれの作品を楽しむ時間がなかったように感じました。

正直なところ、寿司は中程度でした。他の場所でもっと良い寿司を食べました。価格と評判を考えると、私たちはもっと良いものを期待していました。これまでのおまかせ体験は、シェフと触れ合って、お酒を飲んで、ただ楽しい時間を過ごすことができて楽しかったです。この場所はそれとは真逆でした。

非常に残念で、旅行を終わらせるのに良い方法ではありませんでした。普段はレビューを書かないのですが、今夜の経験はあまりにもひどかったので、今後ここに来ようとする人には警告しておく必要があると感じました。

一言で言えば、タカシは父親の名に恥じない。

れは私が今まで食べた中で最悪の寿司です。すべてが塩辛いタレ、甘いタレ、そして醤油のプレートに浸されています。これはすべて伝統的な寿司です。
「上司の英語は誰も理解できませんでした。上司は英語が得意だと思っていましたが、非常に失礼でした。最後にありがとうの一言もありませんでした。日本人がどうやってここまで失礼になるのか、信じられないほどです。」
すべての観光客には来ないことをお勧めします。

Outstanding and very educational experience I'll never forget.

The team was extremely accommodating, the fish was excellent, and the chef was freely communicating with guests in both English and Chinese.

The variety and quality offered left nothing to wish for, and additional fish could be selected in addition to a well-rounded menu.

Would go again, and bring friends!

Ono-San is worth a journey. I’m from Malaysia and saved up for a long time to celebrate my anniversary with my wife at this restaurant and was not disappointed. Pristine nigiri at the epitome of its form in temperature, freshness, and balance. The chef was polite and friendly. He observed us and studied our responses and made us feel so welcomed. The rice was the flawless. Some tips for visitors. Come precisely on time for your booking and be ready to eat fast. It took a little getting used to but it was like a little dance with the chef trying to get the nigiri in your mouth with perfect timing and temperature. For an omakase experience the binding ingredient is trust. And this is a chef I trust.

We had an excellent and unforgettable dining experience here last night. Reading some of the reviews beforehand, we almost expected a tense and unwelcoming atmosphere, but our worries were completely unwarranted. It was clear that Chef Ono takes a lot of pride in his work and is a perfectionist when it comes to sushi. Every sushi was made with delicate care and precision. He took his time to explain each dish in perfect English with recommendations on how to best consume the food.

His passion for sushi was evident in everything he did. We did not experience any temper or unfriendliness towards foreigners. It was an honor to be able to dine at his restaurant and try some of the best sushi in Japan. If you are ever in the area, I would highly recommend dining at this restaurant, you will not be disappointed.

Before you go, spend half an hour reading up on the etiquette, be on time, and be respectful towards this institution, and you will have a great time.

I think I'm between a 4 and 5 stars here. The food was great but Im not sure if it was worth the overall price personally. The attention to detail and skill is tremendous however I think that the atmosphere was a little tense. Considering the culture differences, I don't think that is completely on them.

酢飯がきついのが好みが分かれます。
店主の話も楽しく、寿司を楽しく美味しく感じることができます。
寿司は手で食べる派ですが、そこらの寿司屋だと手が生臭くなりますが、ここのお寿司は酢飯の良い香りしか残りませんでした。さすが世界一。

This was an interesting experience, and I enjoyed myself a lot. Takashi was very talkative (he was serving 4 customers, including me) and friendly. It was not a stressful experience at all, I haven’t been to the Ginza joint but I understand that customers there are expected to finish their meals very quickly. Not so in Roppongi Hills. The sushi quality was good, but of course you’re mostly paying for the right to brag that you went there. It’s possible to eat as well for way less. You go once and enjoy it for what it is.

Do NOT go there, It’s not a good sushi restaurant.
I want to say sorry to people from outside of Japan. You can find other reasonable good sushi restaurant near here.

寿司屋の基本どころか、人に食事を提供する意味から勉強し直して欲しい。話過ぎの職人に閉口。客の話にカットインし、持論を展開するとは呆れます。
本店が泣く。
ミシュランのスタッフは、なぜ評価するのだろう。身元がバレて、特別待遇されたのでしょうか？名前が本店と同じだから評価するのか？

Excellent Sushi!
The master chef 次郎 has learned from his famous father.
Hope to come back in future again.

江戸前のお鮨が好きかどうかは別として.
私はもう行かないかな。
この日は私以外のゲストは全員海外からのお客様。お鮨ごとに英語での説明があり、大変わかりやすいと思いました。
ただ、大将は私たちの目の前で平気でお弟子さんを叱るし、日本語が分からなくても雰囲気でみんな察します。気まずい雰囲気でしたが、箸が止まってしまうとこれまた大将に何かしら言われてしまうので、緊張感たっぷりの中での食事だったという記憶しかありません。なので食事の内容があまり記憶に残っていません。
自信がおありなんでしょうが、日本人の私に対しては、自慢話が多すぎました。
観光客には良いお店かもしれませんね。

The food is amazing. The dedication to the craft is second to none. It is surely an experience that will take longer to digest than the food you will eat.

But even though it’s truly amazing, this isn’t the place you should come as a novelty. They take their craft way more seriously, perhaps too seriously for the “normal” sushi lover, experience seeker. If it sounds a little too serious, then it may be better to not come.

“But are you serious? I’m willing to pay $300 for it”, I hear you think. I was told to my face as I was eating, that the friends who I invited were not true sushi lovers and they shouldn’t have come. They said they were disappointed and kept giving me evil looks the entire time. Talk about intense. I mean, this was over 5 years ago and I almost start sweating thinking about it

I did have a good chat with the head chef, who completely grilled me, and I find this kind of passion quite inspiring to experience too. I would love to go again, perhaps on my own. But just be aware, they do have an attitude.

A late review - 1.5+ years overdue in fact. Just know that I haven't independently, of my own accord, ordered sushi since this experience. Nothing is as good as Jiro so why bother? The fish is of an exceptional quality as you'd expect (the bonito is out of this world). But the sushi rice - bloody phenomenal. You taste every vinegary (in a good, appetising kind of way) grain. I've never tasted sushi rice this good - a perfect, non-overpowering complement to the fish it's made/served with.

I’ve been here a few times and every time has been amazing with the food and staff. Be sure to always be on time for your reservation. I prefer this one over his father’s place because I can interact with the chefs and they make it a friendly environment. There about 20 or so pieces served to you and they ask about your allergies what what you don’t like beforehand. I love the fact that Jiro San is a car guy. Love talking to him about cars.

Having eaten at both Jiro Ginza and Sukiyabashi Jiro in the space of 3 days I feel am in a good position to judge these world famous sushi places. For me Sukiyabashi Jiro was better, more atmosphere and attention to detail as well as more flavours in the sushi.

Incredibly fresh ingredients and well-crafted sushi & sashimi. The quality of the fish are top-notch: the tuna and sea eel melts in mouth. Japanese tiger pawn is cooked to perfection. Texture of rice is very unique (chewy?) with a light vinegar in flavor. While I would prefer an even lighter vinegar flavor on the sushi, the vinegar was not overpowering but does become more evident over the course of the meal.

Once in a life-time experience. Hands down the best seafood and sushi I've ever had! We had the sashimi and sushi meal and it was so worth it! Fresh and delicious.

Absolutely awful experience. Rushed lunch (about 35 minutes and quite expensive). Bad service. Horrible condescending attitude from the chef towards everyone. Really mean to his employees. The sushi was OK but not excellent by any means. Chef pressured me to eat things that I simply don’t like. I’ve been to dozens of Omakase sushi meals in Japan and elsewhere - this meal ranks at the very bottom of my list.