Adam Goldberg

"Was served very cold and at this temperature developed a texture that "snips" in your mouth. It was incredible. Very few places serve sumi-ika with such a texture."

Aiste Miseviciute

"The fish quality was amazing and I did eat the eel nigiri after all. Jiro san insisted I should try it and I just couldn’t say no to the legendary sushi master."

Jennifer Che

"It is insanely soft, yet has a distinct “bite” to it. It’s hard to explain, but it goes perfectly with the special rice."

Celia Hu

"The white flesh was firm, and left a very clean taste. I was surprised by how vinegary the sushi rice was compared to what I was accustomed to, but this was a welcome change and complimented the fish well."

Melody Ju

"No doubt top quality and every piece was quite harmonious."

Debbie Chan

"The fish was as fresh as they come, the sushi expertly made, and being served by such a legend was certainly awe-inspiring."

Roberto Bentivegna

"The perfect union between the two elements is conveyed in the taste, unique and thrilling as it is. The wasabi, modulated in quantity according to the piece. An initial blow leaves room to the taste of this incredible root, that in Japan touches absolute quality peaks."

Eric Vokel

"Jiro Ono transforms this kind of work into art. His skills with rice and fish cuts go far beyond what we are used to seeing and tasting. The sushi chef adds exactly the right amount of wasabi to each piece of nigiri — the perfect balance — a fascinating ceremony for sushi lovers."

Dan Shapiro

"The quality of the fish is already apparent in these first two pieces, but what’s also become clear is that Jiro’s special grade of rice, made available only to him, is the unsung hero of this sushi combination."

Jessica Wei

"The temperature and ratio of rice and fish, the freshness of said fish as well as the sourcing and quality, and the dedicated preparation are all factors to achieving perfection, as well as adherence to tradition and understanding the limits to creativity."