Sashimi Galore: 12. さば Saba (Mackerel) @ すきやばし次郎 Sukiyabashi Jiro Honten, Tokyo. I only had saba one time in mu last 3 visits at Jiro honton, and I remembered I didn't quite enjoy it last time because of its "firmed" texture after the vinegar marination (the book said at Jiro they marinated it for one week which you can notice from the color of the flesh, and some places like Sho only marinated it for 3 hours, just so you can sense the difference). This time it was definitely more tender though it still prefer a little more softness. The strong vinegar flavor of the saba and shari was actually a great "wakeup" call to my palate after the rather sweet hamaguri. by little_meg_siu