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Sukiyabashi Jiro Roppongi Hills Restaurant Minato City Reviews
**ONE Star**
**ONE Star** My experience at Sukiyabashi Jiro Roppongi was extremely disappointing. The chef was rude and unfriendly, creating a very unwelcoming atmosphere. The sushi was mediocre at best, which was a letdown considering the restaurant's reputation. What made the experience worse were the offensive comments from the chef. He told us, "Americans are fat because we don’t eat rice," and when I mentioned I was getting full and couldn't finish the rice from the nigiri, one of his comment was, "Go back to your country if you don't like rice." Such behavior is completely unacceptable and ruined what should have been a special dining experience. Jiro Roppongi should NOT be rated a Michelin Star. I would NOT recommend this place to anyone, especially if you're an American. There are plenty of other sushi restaurants in Tokyo with better food and far more respectful service.
Amazing
We loved our experience at Jiro. The sushi was excellent. The staff was incredibly attentive. Throughout our dinner, Jiro gave us excellent context and background on each of the dishes and the sushi business overall. We look forward to coming to visit again in the near future!
寿司の恥 (Shame of sushi). Racist. Served low quality ingredients. Worst sushi. Do not go unless you want to be humiliated.
寿司の恥 (Shame of sushi). Racist. Served low quality ingredients. Worst sushi I had so far. Do not go unless you want to be humiliated. When I sat down, I got asked by the head chef, Takashi Ono, son of Jiro Ono, what to drink. I said oolong tea. Takashi immediately said this is a Japanese restaurant, oolong tea is Chinese. How rude was that? Why don’t you give me a drink menu at the first place instead asking us to guess the origin of each beverages? Am I suppose to carry an encyclopedia with me? The most sarcastic thing was that they serve beers. As far as I know beer was not originated from japan. First dish served was flounder sashimi. The fish was like chewing gum. I had to forced myself to swallow the whole thing. Later on I got served lean tuna. I almost threw up due to the taste of fish blood and fishy smell. Clearly that Takashi has not idea how to handle the tuna. Toward the end, I got served the eel sushi. It was clearly overcooked. The eel almost fall apart. Even Takashi discussed the quality of the eel with the apprentice. TBH, if there was issue with the eel why would you still serve it to the customers? I had the same dish in another 3 Michelin star restaurant. The eel was well cooked. It was soft and fluffy and not in such disgusting form. Other dishes were way below average. Toward the end of the meal, Takashi asked an English speaking couples where they from. The couples replied Australia. Takashi immediately said no, you have Asian faces. That was racist. Does that mean dark skin American must be coming from Africa and Australian has to be blond? How ignorance and naive is Takashi. How could Takashi humiliated the customers who supporting your rent. This is stupid. If Takashi hates foreigners so much then why accepting their bookings? Or because Takashi also knows Japanese do not buy the low quality ingredients he serves them? I tell you what, foreigners may know better sushi than you and the local Japanese. Takashi is such a shame of his father and a shame of other sushi masters. I really want to see what Takashi will end up without the light shining from his father. Your father is 寿司の神 (god of sushi) and you are 寿司の恥. P.S. Takashi was keep coughing while making sushi. Wear a mask. Zero sense of hygiene. That’s why you deserved to be called 寿司の恥.
With the right understanding of omokase sushi in Japan, this is an excellent experience.
So here's the deal...your enjoyment of this place is going to be almost entirely predicated on your understanding of the expectations on YOU as a customer in a high end sushi restaurant. (This is Japan, this is not the land of "the customer is always right") The bulk of poor reviews/complaints are essentially foreigners who have no idea what is expected of them and then are upset at the results. Here are some general rules for omokase (chef's choice sushi) protocol 1) You are expected to eat the sushi within 10 seconds of it hitting your tray. This is for quality/temperature reasons. 2) You are not supposed to dip the sushi rice first into soy sauce. 3) You are not supposed to mix wasabi into the soy sauce. 4) You are not supposed to take pictures. 5) You are not to leave belongings on the counter. 6) You are expected to eat everything. The chef has prepared an order to the meal and declining a piece or giving one away is bad form. 7) You are supposed to be respectful of other customers. These are not the place for loud conversations or being boisterous. If you expect to be fawned over, treated like a king or queen, ask for more of this or less of that (at this or any other omokase place), then this is the wrong choice for you. Period. My experience was basically...show up on time. Takashi Ono (the head chef and Jiro's son) took my coat, I was given green tea while I waited (I was early), seated on time and given 15 delicious pieces of nigiri, handed a business card (accepted with two hands per Japanese custom), paid and left full and satisfied. The sushi style is heavier on vinegar that you otherwise might be used to (the Jiro style also present in any of Jiro, Takahsi or Yoshikazu's apprentices who have opened their own restaurants) and the pace is not like crazy fast or anything but it's not slow either. This is not a two hour experience but if you can't eat 15 pieces of sushi in a half hour, there is something wrong with you. Is Takashi warm and fuzzy? No he's not. But sitting next to a German couple, one half let the sushi back up to three pieces at one point, the other half who "couldn't eat rice" (among other issues), I kinda get why he might be short with foreigners who make up the bulk of his customers (my seating was 100% foreigners). Also, if you can't find this place, you just didn't look hard enough. It's entrance is literally the only thing on that corner of the building. Google what the sign looks like. It's not hard to find. Go in with an understanding of what is on offer and how you are expected to act and all "problems" are going to disappear. If you can't handle that then save your money and go for Kaiten (conveyer belt) sushi instead. That will be much cheaper, much less frustrating and nobody cares if you don't eat a piece, share with your friend or what not.
This place is THE WORST sushi experience I’ve ever had. Needs to close down.
I’ve had excellent sushi Omakase experiences in Japan, Singapore, HK SAR and beyond. I can confidently say that this was THE WORST AND MOST ATROCIOUS experience in my life. Food - 5/10 Ambience - 5/10 Service - 2/10 Happiness / satisfaction - 0/10 Location is unmarked with no clear signs. It’s as though they really don’t care if you can’t find this place which means it’s just catered only to locals. Upon entry, the assistant insists no jackets / coats. The dress code says no perfumes. You’re then seated and asked if you want water, green tea or sake. The chef (the rudest I’ve ever had the misfortune of meeting) then says a few perfunctory statements and then it all begins. Within minutes you sense a very tense atmosphere alike a stern teacher and his two students / assistants. It was really awful. Completely unrelaxed. The sushi chef (who’s apparently the son of a very famous sushi master) was condescending, extremely rude and I would dare say has a superiority attitude towards any foreigner. I’m sure he was making rude jokes about people from my country. The two assistants (apparently the chef’s sons) were both trembling in fear while doing their work. It was as though he would spring a knife and stab them if anything went wrong! At one point, I felt too full (partly because the sushi kept coming at a pace of a supersonic plane!) and handed one of my sushi to my friend, only to be publicly chided by the chef! Ridiculous. If you are from outside Japan, please beware. DO NOT GO TO THIS RESTAURANT unless you enjoy having mediocre sushi served / made by the rudest and most awful person ever.
Fabulous, welcoming, what an experience !
Service couldn’t have been better. English was great, we felt incredibly welcome and the food quality was as excellent as you would expect.
Anyone who didnt enjoy this did it wrong
The guy wants us foreigners to understand what he is doing and what he is serving SO much and is so patient and kind in his explanations. He learned English just to make sure we knew what he was doing. It was easily the best sushi of our lives. While I have not been to Jiro Ginza, if there's better sushi than Takashi's, I don't want it. This was astonishing. It ruined a lot of other sushi for me. He is better at packing rice than anyone I have ever seen -- a master of holding rice together but packed loosely. His two staffers are his sons and he chews them out on occasion, but who cares! He will give you the greatest sushi experience of your entire life. It will carry with you forever. This meal was everything I had wanted it to be after ten years. Jiro doesn't serve sushi any more. Let the Japanese have Ginza. Foreigners should go to Takashi and enjoy the best meal of their lives. If I had to pick a single thing to nitpick, it would be this: o-toro is served here as a supplement. I wish I had known that before the meal so that I could have had it served in sequence with the toro and chu-toro. My father and I were astonished by this meal. Takashi works to help you appreciate his standards without lowering his standards. This meal was absolutely glorious. Unless you have already eaten here, you would be wrong not to eat here. Also, service was absolutely outstanding.
Very satisfying lunch
We failed to book the ginza restaurant so we booked this to partially satisfy our bucket list. The chef was surprisingly friendly (despite some negative comments I’ve seen). He spoke fluent English to explain the dishes. He could even speak perfect mandarin, as he explained he learnt it from a friend. Overall we enjoyed the meal, despite we are not used to the Edomae sushi rice style (a bit sour for us, which sort of overshadowed the freshness of the fish) I had a sashimi and sushi set and I love the sashimi. They were absolutely fresh (can’t get that elsewhere). Overall I still highly recommend visitors to book this place!
Been there, Done that.
I have always wanted to experience Sushi Jiro ever since I watched the documentary. After reading all the reviews, I find it strange that the reviews were extremes, either horrible and excellent, never moderate. Sushi Jiro is old school no frills sushi. No appetizer, No cooked dish, No dessert, No beautiful sake cups and sake wares to choose, No flower arrangements, No Hinoki tables, No beautiful kimono waitress, No beautiful homeware to admire, and lastly no nonsense. If was a Friday night and there were only 4 diners for the 730 seating.- an old lady and us 3 foreigners, which was a pleasant surprise since its a Michelin 2 star restaurant. That said, we had the FULL attention of the chef staring at us, sometimes smiling and explaining every single piece of sushi, how its made, what made it special and why he serves it in his halting English and mandarin which is very admirable for a chef who is always learning to communicate with his customers. We had the sashimi and 18 piece sushi set which nearly burst our stomachs. Before the meal I had already warned the rest about the reviews and the rules of the engagement- no sharing, no asking the chef to go slow, no separating the fish from the rice... etc Yes the meal is stressful because we do not want things to go horribly wrong that would piss off the chef and call us names which we do not understand. What I think is that as long as you understand the rules of engagement in dining at Sushi Jiro, everything will be fine. Do not go in with "the customer is always right" attitude and you will be served excellent sushi, the best I have ever tasted. (although my wife lamented that the rice is more vinegared than other sushiyas she has visited) The restaurant is manned by the chef and his 2 apprentice sons. All the bad reviews of him scolding his staff made me wonder if its warranted. After all it's the sons' responsibility to ensure that standards are kept when its time to takeover. Would I come back again? NO. Would I miss the chance to eat it after reading the reviews? NO. it's a bucket list thing for me and I would not miss it for the world. Been there, done that.
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Let's say Peter has a great morning and decides to take his three friends to Sukiyabashi Jiro Roppongi Hills Restaurant Minato City at 6 PM the same day.
He checks the restaurant's website and sees that no reservations are available. He then looks at the Sukiyabashi Jiro Roppongi Hills Restaurant Minato City page on AppointmentTrader, but finds that there are no user postings either.
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* Peter really wants to go, so he increases the bid (or reward) to $200.
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