Classificação do local: 4 Summer Hill, Toronto, Canada
Very interesting, fun, place. Attracted to it by the long line and the two English language Unilocal reviews. The«rules» are key: save two pieces of sashimi for the soup/porridge that makes up the second course; add your shoyu and wasabi to the donburri bowl — pour it right over the top — after you eat the first two pieces. We ordered the most basic of the three items and found it ample. Very fresh very good.
Yuichiro N.
Classificação do local: 4 Chūō, Japan
«Tsujihan» was co-founded by two popular restaurants — Tsujita(Ramen) and Kaneko Hannosuke(Tendon). They only serve«Zeitakudon», which is a Kaisendon that has a variety of pieces of Sashimi fish on rice. At this place, Sashimi is all minced and mixed in advance(mostly Maguro tuna), so you just need to put in soy sauce and Wasabi. There are 4 different grades of Zeitakudon — Ume(990 yen), Take(1,450 yen), Masu(1,980), Tokujo(2,980 yen), depending on what you add to the standard one(Ume). You can choose to add«Ikura(fish eggs)», «Uni(sea urchin)» and«Kani(crab meat)». For your first visit, I’d recommend you have the standard one, Ume, which should be pretty good and the cost-and-benefit would be maximized with the option. Even Ume comes with the second — They serve a Tai Chazuke where there’s sesame-sauce-seasoned, sliced sea bream meat served with rice and fish-stock soup(«Dashi»). You put it all together and eat it. This Donburi comes with every grade of Zeitakudon and fills you up. You can taste two different types of Donburi even at the 990-yen option! There’s always a line so expect to wait for a while. If there’s around 10 people, you’d probably end up waiting for 30 minutes or a bit longer, but it’s worth it.
Takuya I.
Classificação do local: 5 Burlingame, CA
The best Seafood Don(丼:bowl) I’ve ever had. Tasty, milky, well-balanced, marinated sashimi on top of rice. Very traditional Japanese style. I could feel Zen from the interior and environment. There is one L-shaped bar table and we sit facing to the chef cooking your 丼. You are only allowed to order one dish named Zeitaku-Don(ぜいたく丼) with 3 grades; standard=“UME”:梅, intermediate=“TAKE”:竹, and upper-grade=“MATSU”:松. UME may contain Tuna, Salmon egg, sea bream, squid, herring egg(*my estimation) TAKE = UME + crab meat MATSU = TAKE + Sea-urchin. There are rules you must follow: 1) the chef gives you a small dish with 4 pieces of Sashimi. You may eat only 2 of them and leave other 2 for soup you ask later. 2) take WASABI on the bowl and dip and mix with soy sauce you have. Sauce over onto your bowl. Enjoy your bowl. During eating, please avoid noisy chatting for the environment of restaurant. 3) after finish your bowl, you may ask soup, TAIDASHI:鯛だし. 4) the chef may ask you if you want additional rice with soup. *I personally recommend you to ask because the soup without rice may be little salty. 5) dip the 2 pieces of Sashimi and enjoy. You may use the spoon. *you can eat ginger in a small pot in front of you anytime you want. *please ask the chef if you wanna take a picture. Just say«SHASHIN«E”-Desuka?»