Sashimi Galore: 8.たこ Tako (Octopus) @ すきやばし次郎 Sukiyabashi Jiro Honten, Tokyo. Tako is only available at Jiro for two months in winter unlike other sushiyas which have it all year round. In "Jiro Gastronomy", Jiro san said he kneads the octopus for an hour to release its taste which should be like the octopus' diet, strong in crustaceans flavor like shrimps and lobsters. And that's what Joel Robuchon said when he had the tako sushi at Jiro which tasted like lobster while in other places he found it tasted like rubber XD. This was actually my first time having tako sushi at Jiro, it appeared dry at first but it wasn't when I tasted it, just like a thin-sliced abalone. While it was not the sweet thick otsumami like at Saito, this had a special umami that was quite special on its own, particularly with the vinegary note of the shari. by little_meg_siu