Voyagin Mitsukoshi Isetan

Voyagin Mitsukoshi Isetan

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Results 1 - 6 of 7 Experiences

18 Reviews for Voyagin Mitsukoshi Isetan

  • Evan Leonardi Evan Leonardi

    Jiro Dreams of Sushi Sukiyabashi Jiro Dinner

    Jiro Dreams of Sushi Sukiyabashi Jiro Dinner There will be 19 plates for this omakase. All is high quality (even the tamago), but clam shell and sea eel are the best. And luckily I can get a picture and autograph by the Jiro himself. It's all worth the prices.

  • Richard Richard

    Jiro Dreams of Sushi Sukiyabashi Jiro Dinner

    Jiro Dreams of Sushi Sukiyabashi Jiro Dinner Jiro san and his crew were perfect. Best sushi I’ve ever had. The four stars it's because of Voyagin price. That’s too much for just a reservation. The tour itself is just a filler, despite being on the best bus I’ve ever been

  • Edward Edward

    Luxury Tokyo 2-Day Tour with Dinner at Sukiyabashi Jiro!

    Luxury Tokyo 2-Day Tour with Dinner at Sukiyabashi Jiro! I'm going to give 2 reviews, one of the entire package and the other of just the Jiro's restaurant. First, I think the more accurate rating for this entire package is 4 1/2 star and the little hiccup comes from our Kondo experience.

    I've been at many fine hotels throughout the world, but Hotel Gajoen is the first one that I didn't want to leave. I didn't really do much research on the hotel prior to getting there, I just assumed it was nice and that's that. However, things started to be different when we had our own area to check in and then when we were escorted to our room only then did I realize how special this place was. The suite was huge, 2 bathrooms, the 2nd of which had everything you could want and much more. I've never seen a sauna that came with the bathroom before, but this place had it. Without boring you with the details, we stayed in our hotel room that first day and didn't leave. On the 8th floor, we had access to exclusive stuff ... the library (which is beautiful life everything else in the hotel) as well as the executive club that served meals throughout the day. The next day, we had breakfast there and the food was just exquisite. Not your typical chef that just makes omelet, but this guy made a French toast, which was of master skill. I could probably go on and on about the hotel, but bottom line, the stay alone at the hotel justified the cost.

    The next day was the tour, as we meet at 9am and found out that we were solo for the entire tour. In other words, we had our own luxury bus, along with our own tour guide, driver, and server. To say luxury bus is an understatement, I was thinking it would be a typical tour bus, instead imagine first class on a plane but you are on a bus. The kicker was no one else was with us and that just made everything so much special. We were treated to a tea ceremony as well as a chance to dress up in a kimono. The private tour was great and we learned quite a bit and never felt rushed during the experience. Afterwards we went to Kondo for lunch. From what I knew Kondo is a two star Michelin restaurant, difficult to get into and we were looking forward to it. In the end, I think it was good, but having done previous tempura Michelin restaurants I felt Fukamachi was better. I think the issue I had was that I thought we were going to be served by the head chef himself, but instead we were shuffled into the back and more than likely this was his apprentice. The food was good, but I didn't feel it was great and that's why I stated earlier, Kondo was the only part that I didn't think lived up to my expectations.

    Afterwards, we still had time to kill and we had a walk through tour of Meiji shrine. It was nice break as well as a much needed walk before heading to the main event. Back in the bus, drinks were offered throughout the ride, it was so comfortable in our chairs, I didn't care about the traffic and fell asleep. We spent some time with an orientation and a quick city view on the bus.

    In the end, I would totally recommend this package if you can pull it off. Great experience worth every penny.

    Now for my Jiro review.

    Several years ago when the documentary first came out, I was mesmerized at the dedication one man could have over his particular craft (If you haven't watched Jiro Dreams of Sushi, I strongly recommend in doing so even if you are not a sushi fan). Back then there wasn't even a glimmer of hope that I would ever get a chance to experience the food he created. But, several years later the opportunity began presenting itself, and for the last 2 years I tried desperately to get reservations at one of the must difficult 3 star Michelin restaurants in the world. Fortunately, the stars aligned and karma smiled on me as the situation presented itself, just shortly after Xmas 2017. But, my wife and I had to move fast since it would be just a little over a month ago in January, where we could finally meet the man, myth, and legend.

    So, for now I'll tell you my experience, before, during, and afterwards. So some preparation prior to going to Jiro's was a pinch of research. I checked on online , and noticed that no one posted any videos or pictures from their experience. I figured this would be a issue and hoped that I could figure a way to capture the experience. So, the credit card came out and the new go profusion was purchased, it seemed small enough to capture everything in a 360 way and I wouldn't have to fidget with it during the meal. But a long story short, I realized during the orientation, that this was not going to happen. In a way, I kinda of was torn not using my old google glasses, just to capture the event even if it meant only 720p experience, but at the same time, without spending any time on technology during the meal, I was able to enjoy the experience without any interruption at all.

    On the tour bus, as we were headed to Ginza, our guide was giving the orientation to the event. We had enjoyed it for the day privately, but finally the rest of the group that was able to experience this event had to be picked up. Tomoko san, our guide started breaking down the rules prior to our meeting Jiro. Here's a list of things I can recall.

    1) No camera's
    2) As soon as he lays down the sushi eat it
    3) Don't tear apart the paper holding the chopsticks because it's considered extremely rude
    4) There were 4 girls on the tour, you can shake his hand, but no guy can
    5) Use the bathroom either on the bus or outside in the public restaurant. Do not go during the meal. (I was thinking, his restaurant doesn't have a toilet?)
    6) Use the one side of the chopsticks only
    7) Don't cut up the sushi

    Prior to this, I had heard he was old school. He didn't want anything interfering in his craft. Thus, he makes it as he likes it and you eat it period. You cannot wear perfume and he doesn't give a shit if you have food allergies. As my tour guide said, most people choose their restaurants, he's come to the point where he chooses his customers. Even in his documentary, his younger son said, people find his dad strict and intimidating that's why people can relax a bit more at his restaurant compared to his dads.

    Anyway, it was roughly 5pm we had finally arrived to the location and began our decent to the lower floor where he was located. I was kinda stressed all day heading to the event, as I was trying to figure out how to record the event. But in addition to that, in my mind I was thinking Jiro san would be exactly like the soup nazi in Seinfeld. I pictured myself in that episode as George, saying that he didn't give me the bread as Jerry said, "let it go". And the next thing you know, no soup for George. As my wife and I approached the entrance, we finally saw him. The first thought after seeing the 92 year old Jiro was, he looks exactly like Yoda. I'm not exaggerating it either, he really did look and I guess you could say skill wise he was. There was several Japanese men along with women in a blue suit. I think they were part of this event and were involved with the PR as well as making sure no overzealous fan stepped out of line or bothered Jiro.

    We walked through the entrance as I was to afraid to say hi, and for that matter made a half as attempt at bowing at him. I was like ... dude, don't make eye contact, he'll be able to look into your soul. Now, being Jiro's restaurant or for that matter any typical Japanese restaurant it's usually small. We were all going to sit at the bar, and we were positioned in a number sequence. The total # of people that could eat was 10. Our event was even special, because it had included Yamamto san, he was in the documentary and he would be giving us a live commentary while we ate. From 10 to 1 going left to right, It was Yamamto san, Tomoko san our guide, My wife, Me, to ladies who seemed fairly young, another couple and 2 guys to round off our group. Now you might be wondering why this plays any importance at all, but our position was perfect. I found out that Jiro doesn't serve all the time, he had already handed over the reigns of the restaurant to his eldest son, but for this event he would be serving us. Jiro handled our group (10 through 6) and his son stood next to him and served the other group (5 through 1). Thus, I can technically say, not only was I at his restaurant, but he did in fact serve and prepare my meal as well.
    I would say the atmosphere was somewhat tense. Either they built the hype so much, or our guide scared the shit out of everyone there. To make matters worst, Yamato san decided to add some other instructions to my already crammed mind.

    1) make sure you pickup the sushi this way parallel and don't pinch it
    2) If you use your hands thumb and middle finger only, not the index finger
    3) Chopsticks should be parallel to the bar and not vertical like knives, spoons and forks.
    4) Don't' wolf down on the ginger (Although it's really delicious )

    So, basically he was saying, don't fuck up while eating. I'm like got it. Yamamto san also stated look at Jiro's hands. Not so much the skill, but at the same time he was describing how soft and smooth his hands were. He mentioned Jiro would usually wear gloves to make sure nothing happened to his hands.

    Anyway, by 5:15pm it began. Jiro sprung into action and in perfect harmony, everyone from his works along with the customers were focused on the lone conductor. For the workers, don't screw up. For the customers don't screw up as well, but try your best to enjoy the experience. Immediately you could see his skill level. Everything had a reason and rhyme to it, and he looked like a gifted surgeon or pianist as he would hold and mold the fish along with the rice. It was beautiful to see, let alone mesmerizing. Here is the complete menu in this particular order.

    1) Sole Fish
    2) Squid
    3) Striped Jack
    4) Tuna
    5) Semi Fatty Tuna
    6) Fatty Tuna
    7) Gizzard Shad
    8) Abalone
    9) Jack Mackerel
    10) Boiled Prawn
    11) Needle Fish
    12) Octopus
    13) Mackerel
    14) Clam Shell
    15) Sea Urchin
    16) Baby Scallops
    17) Salmon Roe
    18) Sea Eel
    19) Special Roll prepared by his son
    20 Egg

    I'm not going to describe every single sushi that I had, because my words would not do it justice. At the same time, I'm just going to pick moments during my meal with Jiro. Yamamoto san said, unlike other sushi, his will taste a bit more sour, but in time you will get use to it. To me, the rice makes a big deal, as it should, because sushi is about the rice. His son ventures every morning to Tsukiji market, where I'm pretty sure he gets the best of best as well as the most expensive fish there. I got a chance to actually see the auction as they only allow 120 people per day. I'll talk about that another time, since that isn't the focus.

    As Jiro laid down the first sushi, I decided to get it by hand. I think had I tried to use chopsticks for the sushi, the shaking would be to noticeable, as I didn't want a single grain of rice to drop. Yamamoto san said, the rice is shaped in such a way to not be compressed and have air pockets throughout. Thus, it's easier for it to crumbed if it's improperly handled. There I was with my right hand reaching for the sushi and trying to grab it delicately without smashing it with my fingers. I'm not exaggerating this at all, but the first sushi was handled with care just like a new born baby. Unlike other top scale sushi restaurants I've gone to in the past. There was no warning about, not putting soy sauce or anything of that nature. This is Jiro's sushi, he prepared it as is, you eat it as is, period.
    The first bite, as they say with everything you always remember your first, told you right away, why you were there, along with why I spent an arm and a leg getting these reservations. All the years invested to perfecting his craft was in a single piece of sushi. I appreciated the sacrifice as that single piece of sushi represented his life's work. Everything had a purpose behind it, the menu was laid out for a reason, and fish selection and order wasn't just random. He laid it down and the customer would immediately eat it. He then prepared the next piece and everyone did as they were supposedly to do. It was like watching a play that had been rehearsed a million times, but unlike an a typical audience who merely watches, we had our very role in the play as well. Create, eat, enjoy and repeat. All this time, Yamamoto san would throw in some comments about his long time friend Jiro. He was mentioning how the menu has pretty much been the same, depending on the availability of the fish. The only thing Jiro has changed is the improvement of the quality. Unlike other sushi restaurants that try to add additional things to the sushi, or give you more rice. Jiro's has always been the same, as he did not believe in adding more, but perfecting more. His philosophy of finding the true core flavor was they key to his success. That simple always led to the mastery.

    Now during the meal the girl who sat next to me on the right, had a mackerel placed in front of her plate. It was glazed on top with whatever sauce Jiro uses as she reached for her piece of sushi. As she grabbed it, a piece of the mackerel seemed loose and about to fall. She kinda looked like in a panic as she wasn't sure how to get the sushi without the aid of her other hand. I caught a glimpse of her as she looked at me. I stared back at her and gave her the look, you are on your own, and I'm pretty sure you're fucked. She took a quick breath and angled her hand in such a manner that the piece hopefully would not fall. She moved it steadily to her mouth, and quickly engulfed it, dodging a bullet from eating it.
    Now keep this in mind while we are eating. Basically you are given water and tea. I believe it was green tea to be exact. During the meal there's a staff around you, constantly filling your drinks without you even opening your mouth. Your plate after every sushi is wiped clean. Now you might want to know why they were so anal, it's because they wanted for you to focus solely on your meal. Thus, I can understand that taking a second to take a picture of your food, while it would be fun, takes away or would slow down his art. Even Jiro himself did not speak during the meal, he was focused on simple creating his master piece, even though he had done this for the millionth time. The only time he broke out of his form, was to show the difference between a hot and cold plate.

    The last piece served was the egg. And, I should mention that while he prepared the mold of the rice for everything, there were 3 pieces along with the egg, that his assistant finished and plated for us. As the last piece was wolfed down and our meal finished, within 1 hour the journey about to end. His son spoke briefly and gave us lessons on sushi. There was a certain size for Tuna that had the best taste. Bigger wasn't always better since the bigger tuna had more muscles within it taking away from the taste. Also, he noted that the sushi wasn't cold, that the right room temperature is key to capturing the correct flavor of the taste. I did enjoy that moment that was given to us by his son, as it made that part of the presentation allot more friendly.
    We all gathered our stuff, as we prepared ourselves to get pictures with Jiro. He had given several souvenirs, the menu which he personally signed and a special napkin. My wife, as I stated earlier, was fortunate enough to shake his hands. She told me, his hands were smooth and his skin was delicate and most. During the meal, he would find time to wash his hands as the kitchen or work area that he did everything in was spotless. I snapped several shots as I finally got my turn. I stood next to him and got my shot. Fortunately, I was able to interrupt the next persons shot, as I spoke in Japanese and said, can my wife and I have a picture with you. He nodded and agreed and seemed happy oblige. While the interaction verbally was minimal to say the least, he did all his speaking through his food as well as the show. We hung around for several minutes, getting some shots of him as well as some video. And before you knew it, he had gone back into the restaurant. I took a moment and bought a small book on sushi from Yamato san. I got a chance to speak with him briefly and snapped several shots with him as well. Fortunately, my Japanese lessons paid off, since it didn't appear he spoke any english as well. He mentioned that he was going to New York, and I told him that in New York, Nakazawa's restaurant was there as well and that I ate there. He smiled briefly and said to me, the skill levels were quite different as his hand gestures were not favorable for Nakazawa. In a blink of an eye, it was finally over.

    So, after reading all this, you might be wondering so, was it worth the money you spent? Was it just hype or was it really that good. And, I'm gonna just spend a brief moment talking about this. So, when it comes to fine dining in Sushi, I've done Jiro's son's sushi twice, Sushi Shomasa, and Sushi Umi. In the states, Morimotos as well as Nakazawa, but let's be honest state side sushi isn't even in the discussion. It's just not fair, but I wanted to give you my background on what I've eaten, and that I do have something to compare it too.

    I can honestly say, it is the best sushi I have ever had. The rice is so distinctive from any of the other Michelin rated Sushi's I've gone to. But, here's one thing as I try to fairly compare his sushi with others. In my opinion his son's shrimp and egg, tasted better. But out of all the 20 pieces of sushi that I tried, the semi fatty tuna along with the sea urchin will haunt me in a good way forever. If you've never had sea urchin in Japan, there's really no way I can really describe it. It's like soft and creamy and melts in your mouth like ice cream. If i could some how eat this everyday, I would. While I've always been a fan of the fatty Tuna, the semi fatty tuna, was phenomenal as well. When you put it in your mouth and with each bite, it's like a firework of exploding flavors happening at different times. You have to experience it to fully understand it. In the end, my wife asked me, would you do it again. And, normally I would take a few seconds to think about it, but I answered immediately that I would not. I told her, it was so perfect, the experience, the food, the first time and the everything about it that to expect this moment to happen twice in my life time, would be too greedy. That I would take this moment and cherish it forever, and only in my dreams would I have Jiro's sushi again.

  • Cassie Cassie

    Jiro Dreams of Sushi Sukiyabashi Jiro Dinner

    Jiro Dreams of Sushi Sukiyabashi Jiro Dinner Really a great experience! Thanks to the voyagin team for making it possible to dine at jiro's! Really a comfortable time.

  • Jones Jones


    「壽司之神」數寄屋橋次郎銀座本店 太太生日之旅,就由壽司之神「すきやばし 次郎」開始。

    整餐飯的時間,大約40 分鐘。



    這是至今食過最高速的Fine Dining ! 結束後,我和太太仍在回味,感覺好像欣賞完一場精彩短暫的Good show,剛剛完場已在回味。