Very cool successful trial run! I better help Yuko san find some new good warm sake candidates in the meantime!
Another plus: the restroom is now on the same level as the dining area!
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The cost of the meal hasn’t been set in stone yet. But it certainly won’t be less in price than before the pandemic. There will probably be only one seating per night (decontamination between sequential seatings will likely be too difficult). The Toyosu Market was well-represented in my test meal. The quality of the neta and its varieties are as great as ever. I might post some more photos of the other dishes soon.
If this Shunji outdoor dining venture works out to be a safe option (as it’s looking to be the case), then it’ll be one of the only in-person high end omakase options I’m aware of that’s currently available.
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Yasu does it too. YMMV on whether it’s “high end” though!
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I hope Chef Brandon Go is reading this thread! Hint, hint…
Environmental nuisances were surprisingly absent during our test meal. The flying insects situation was not an issue. Noise-wise, there was one ambulance which screamed by on Pico as we were eating, along with the occasional moving muffler violation. But overall, these potential issues did not actually detract from our enjoyment of the parking lot omakase.
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Looks freaking amazing. When I saw it on IG I was so hopeful. Glad to hear it worked out well and hope this opens up as an addition to takeout! Though with only one seating a night for such a rare experience these days perhaps it will become another F5-fest haha.
Do I detect a little haterism?
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Looks amazing but where’s the rest of the meal? Hopefully there was more food served.
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Yes indeed. The total dinner comprised 5 otsumame courses, 15 nigiri and 1 dessert (AKA a typical full premum omakase). As this was a test meal to determine safety first and foremost, I just posted a few of the representative dishes. A few FTCers have asked for each dish to be posted, so I shall endeavor to do so.
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Hm, why would you think I hate Shunji? 
If you didn’t see a previous thread, there’s nothing but love for Shunji-san and his wonderful Omakase? I’ve been recommending Shunji for years on this board.
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I know you love going to Shunji @Chowseeker1999. But don’t you want to encourage others to go?
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Next up - drive up omakase. Eat in your own climate controlled, pest free, noise proof containment unit.
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That made me LOL. We can always count on you to bring humor! Thank you.
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Until the patiomakase becomes a regular occurrence at Shunji, customers of their take-out orders can use the distanced outside tables to start enjoying their take-out food after pickup.
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The perennially underrated/overlooked Moto Azabu is serving their omakase, their high- and low-brow sushi/sashimi plates (and extensve izakaya, beer, sake offerings) on their outdoor, upstairs patio with solid COVID protections in place.
We went last night and the fish was stupendous. Plenty of Japanses imports as well as awesome Japanese and Ca uni.
http://motoazabusushi.com/
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Is it really so surprising to be concerned about bugs, noise pollution and car exhaust when spending hundreds of dollars on a meal that will be served on a hot summer night next to a busy thoroughfare?
Not sure I’m following why you’re taken aback by Chowseeker’s questions.
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In @Chowseeker1999’a defense imho those questions are totally merited. And I think the piling on in this case is a bit much.
When shunji makes available his patio-omakase to the general public I’m sure it will not be cheap by any typical standard and will be in line with his usual dining prices. @Chowseeker1999 did not appear to be critiquing the patio-omakase but more asking detailed questions about how the entire experience was. Questions regarding the ambiance of a fine dining establishment even during covid are relevant it’s not like you’re dining at a one dollar taco cart.
I know that these are not typical times and we should do our best as a food loving community to support the local and small business owners that we love. Restaurant owners having to adapt constantly to ever shifting regulation and guidelines has to be insanely costly and frustrating. But I don’t think that precludes us as the dining public from asking detailed questions or offering some forms of critique. We should definitely have more empathy, sensitivity, and ability to accept errors or “off days” from restaurants, but again I don’t think that precludes people from making observations about food quality or other restaurant issues (for example from saying that maybe superfine has gone downhill etc).
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While you clearly spend quite a bit of money on eating out, I appreciate that you do not lose sight of the financial investment that may have more relative significance for some of us.
I had the same exact questions re: traffic noise/smells and bugs.
Edit: Also, I had Shunji for the very first time a couple weeks back. Got the appetizer “bento” box, “Sushi Box” and “Premium Sushi Box”. Around $200 all-in. We verrrry rarely eat sushi here in the US (because it is so expensive), but we ordered from Shunji to celebrate a special occasion and really loved it.
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