Sushimoto — Restaurant in Frankfurt

Tonight I had their 'omakase' special. It's basically chef's taster course. But it was disappointing here and there due to lack of thought and coordination which should be present in such signature course menu.

First off, I had simple vegetables braised in dashi stock. But it was apparently kept in the fridge before being served. Nicely seasoned but the cold temperature was off-putting.

Next I had grilled horse mackerel which was tasty.

A small bowl of delicately cut sashimi followed which was absolutely delicious. The flavour balance was well considered, ranging from plain to oily fish (fatty tuna). Commendations to the chef.

Then came grilled bream which had a crispy skin and was delicious but it was starting to feel a bit like grilled fish on the parade one after another.

The next dish really started to ring the alarm bell - gyoza. The thing is, I chose to go to Sushimoto, knowing that it specialised in sushi. I also specifically asked to get a seat at the sushi counter. Then I got gyoza, the taste of which is very powerful with minced or grated garlic. My fear was that eating it would completely numb my palate and won't be able to taste the subtlety of whatever might follow afterwards. So I refused to touch it.

The waitress who served me looked a bit surprised, so I explained and asked the dish be returned.

In a way, the next dish that arrived at the table confirmed my fear that their flavour cooridination was completely out of the place - sake-steamed turbot. Again, it was so well cooked and satisfying but I had lost my confidence in the chef's ability to coordinate flavours by this point.

The aforementioned poor waitress who apparently got nervous knowing that I knew a thing or two about proper course menus, started to list what dishes were to follow. To my shock, she said there will be tepanyaki steak, another tepanyaki lobster before moving onto sushi, miso soup and desert.

In my humble opinion as a Japanese national grown up in Japan, mixing meat and raw fish was basically a faux pax unless done with utmost subtlety and calculation. Apart from their too generous portions, I think they should at least list the items on the menu so that the diners can pace themselves.

The rest of the evening was a bit of a mess - they kindly swapped my steak with braised fish. But the sushi chefs finished making my sushi plate first so that came before the fish.

In the end, the course menu was way too much even for my big stomach so I had to give up on the lobster, and desert. As expected though, their clam miso soup was delicious to clean up my palate after the sushi.

They were kind enough to doggy bag my untouched lobster but noticing the strong smell of garlic butter on it, I decided not to touch it either.

Observing the entire operation tonight, I think that they are short staffed to have proper communication with the diners. The waitresses were constantly rushing around - no time to listen to your needs or questions. They are very diligent and smiley though.

My lesson of the night was that if you ever go and dine in Sushimoto, know what you want to eat first, and order gradually. Don't ever let them decide. Also being able to communicate with sushi chefs is the key. So don't go there when it's too busy. And of course avoid 'Omakase' special unless you are...

In General very very bad experience. Food: At first I want to mention that overall food more or less was tasty.

Service: awful. 2.1 Reservation and welcome: I reserved table about 1 week ago. Spelled my name letter by letter. When we came woman who welcomed us was very unfriendly. She shouted that i don’t have reservation, meanwhile she just wrote my name wrong - no any letter right... 2.2 Service during dinner: We were waiting to order our meals 20minutes. After everything was served together. We even couldn’t eat normally. Absolutely not friendly waiters. The main idea of Restaurant that they are cooking in front of you, but they told they will cook not in front of us, they will cook on next table... 2.3 Cook: Looks like our cook is tired of everything. Everything was falling from his hands.

Toilets: Toilets are Westin Hotel toilets - dirty like hell. In the sinks broken glasses, dirt and very bad smell.

Not even close to to Restaurant which is in Michelin Guide. Place...

Ono Jiro’s level in the EU! The only truly authentic Japanese sushi.

As someone with over 20 years of experience visiting customers, I’ve eaten here at least 200 times.

This restaurant isn’t just one of the best—it is the best!

If you understand the quality of ingredients they use… If you know Japanese cuisine…

This place is the king of sushi in the EU!

Please, do not compare their tuna, the most expensive, certified Balfego tuna, with frozen mackerel tuna.

Even the green tea they serve is made from young tea leaves, which are much more expensive.

Neutral miso soup? Not here. They use fish bones and cooked vegetables for an incredible depth of flavor.

Anyone who truly knows sushi must have great respect for this restaurant.

I’m always happy to come here when I need sushi.

I love...