I have a soft spot for Kyubey.
It was one of my earliest exposures to high-end Japanese sushi. It was through Kyubey that I learned all the rules about eating high end sushi (and un-learned some American habits I had picked up). I learned not to put wasabi in my soy sauce; observed the proper way to eat sashimi; and watched some of the most incredible knife work I’d ever seen.
For all of the above reasons, I’ve always had a soft spot for this restaurant.
It’s been years since I’ve visited Kyubey. I’ve become a much more sophisticated sushi diner (8+ years later), having now tried sushi from many of the top sushi masters in the world (Sushi Mizutani, Sukiyabashi Jiro, Sushi Sawada, Sushi Yoshitake) just to name a few. I wondered what I would think.
We revisited Kyubey this past February to find out….