Las Vegas - Shibuya
An alternative title would be: "How to drop $200 at a Japanese restaurant" with a subtitle of "and not regret it".Every day during my stay at the MGM Grand, I would pass by this very chic looking sushi joint, thinking "damn I gotta get me some o' that". And each night I would end up toiling away on work after filling myself with free delcious morsels provided by my illustrious employer.
Finally, on the last day of my stay in Vegas, I made it happen. A voice in my head said "You're up at the roulette table right now, you have a self-imposed limit of $200, and there are still 3 hours before you have to go to the airport. " I listened to the voice intently. "Now let's say you start losing, that would make you sad, you'll chase your losses and lose all that $200 and have nothing to do for the next couple hours." I frowned all frowny. "Don't despair! I have a plan... you go to that Japanese restaurant, and blow all that dough on top of the line sushi and sake, spare no expense, enjoy the gluttany and by the time you're done, it will be time to catch your flight back."
That voice sure knew what it was talking about. I secretly wondered if it was the same voice that told me to drop $50 on red, which came up black for the sixth time. But hunger and the promises of delicious food prevailed.
So I hit "Shibuya".
2.5 hours and $200 later, I had finished the most delicious combination of sake and sushi (god how I love blue-fin tuna belly aka "toro") I could remember tasting. I gave the waiter a $30 tip. Now I believed that he did an incredible job, he was like my sushi kindred spirit, but it could have been that I was a little loose with money after the sake foreplay.If you do get the chance to dabble in $150 bottles of sake, let me give you two personal recommendations:
- Gingashizuku (divine droplets) - Takasago Shuzo Sake Co. (bottle at the bottom)
Sometimes referred to as the Rolls Royce of sake, this sake is "made in an extravagant way in which the completed sake is separated from the fermenting mash by dripping out of cotton bags, with no pressure applied." Also, they make this crazy ice dome outside to use as part of the fermentation process. The taste? Very smooth, with what I imagine to be a traditional, authentic taste. My favourite of the two. - Ken (sword) - Suehiro Sake Co. (5th bottle down)
Very smooth, but much more aromatic than the Gingashizuku. Floral elements highlight apple, peach, and strawberry aromas.
posted by Blight @ 9:32 AM
3 Comments:
Why don't you change your name to Richie Rich?
See, buying expensive food is good for the soul. I bet that plane ride home was the most pleasant ride you've had in your whole life!
BTW, I fail to see why you don't have any dates you can take out for expensive diners. The promise of an expensive diner is enough to get almost any girl interested (though they may just use you for your expensive diner).
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