Tokio Sushi - Martigues

The welcome is warm, a lot of choice on the menu and finally excellent desserts to finish the meal. I recommend!

I love Japanese cuisine and especially sushi. Well then I was served, more delicious than others, excellent fish. And the tempura serves what happiness. Sushi lover this restaurant is for you.

From crossing to martigues we made a small stop to taste sushi. Super fast preparation, a real delight, very professional staff, warm atmosphere, to test without hesity

I went there a first time. Then a second time because the first impression was relatively bad but good, we can also be wrong. Well, no! The same disaster in both cases. If someone who goes to this restaurant and tells you that he had a quality sushi, it is that he never approached a sushi worthy of that name of his whole life. The montages are catastrophic, the working quality is abominable, just see the photos I attach. Nigirizushi: The fish cut looks more like scissors to the 'aveuglette' than anything else, the sense of cutting is never identical, nor necessarily in the right place of the fish. It often feels when you fall on a big table of connective tissue that prevents you from chewing the sushi serenely... wondering when you're gonna end up swallowing it through, or spitting it to get it back in smaller bites. There is no adhesion between the rice ball and the neta (fish llama), it takes off and hangs lamentably as soon as you try to return the sushi to soak the fish in the shoyu. There is no Wasabi between the rice ball and the fish (it is normally used for adhesion and also for low antiseptic but still existing between the realization of the sushi and its tasting). A Nigirizushi is supposed to refer to a boat floating on the water. There, seen from above in the packaging, the fish lam often too long and taillad with machete make it rather vaguely resemble a slug that would have lost against a decay. Makizushi : Maybe what you think is the easiest to realize but the most difficult despite all, if you want that with its makisu the sushi once finished resembles a real roll rather than a spiral of seaweed, or a cut roller too thin and that does not want to keep closed. This is either the second case, or the third, never the first. The assembly is cleanly disgusting and there are too much rice grains everywhere, outside (I speak well of maki and not of california, where it is normal to find rice outside), it holds bad and it is already disassembled in the packaging even before it has been taken in hand. Whether on Nigiri or Maki, the whole lacks rigor and consistency, harmony. Each sushi has almost its own size and its way to be missed. On the gustative side, then there for the blow, there is much worse. But it's almost normal, a sushi is the addition of simple or relatively simple products. It is the alchemy of the simplicity of natural tastes with the mastery of realization that transcends all. They say it's the quality of the rice that makes the sushi. There if we are objective, sushi rice, without being exceptional, is relatively correct and does not just boil rice with water. It is also worth noting that on some pieces it has a nice color between translucent and pearly, slightly glossy, icy, which is called sushi rice. The problem is that the taste of a sushi is 50% of the job. And these 50%, even if they are about there, do not support the absence of the other 50. The tasting of a sushi begins with the admiration of the mastery of the 'itamae. Here, honestly, there is no skill in sushi making, we feel the total absence of mastery, it's on the go as I cut you, and then it doesn't. Yes, I know! You, sushi lover what do you expect from a franchise after all??! I do not necessarily expect a tokyoic sushi, or a sushi worthy of the Shabu Shabu of Marseille (or even the Yamato and Ryokan of 'Aix en Provence). But at least a correct sushi, which without frosting the excellence of presentation and taste, is already worthy of the name. And now we're not there at all. It's the only Tokio Sushi I could try, and it'll be the only one, the others won't even see me in photo!!! With regard to the Marxist Tokio Sushi: Restaurant to eat if we are in hypoglycemia and that it is about life or death, yes. Restaurant to enjoy a sushi tasting, definitely not.

I came to eat on the spot but I also ordered home and it was perfect in both cases! The reception is professional and friendly and the delivery time. When on the dishes, a real delight and a beautiful presentation! A very good value for money and you can easily find the map on the internet. Go and see the eyes closed and taste buds awake