Suitengu-mae : Small and large gizzard shad at Sugita (日本橋蛎殻町すぎた)

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Luxury fish “Shinko” at Sugita.

We visited Sugita (fomer Miyakozushi in Bakuroyokoyama) for enjoying summer tastes 🙂

Appearance, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

水天宮前のすぎたへ再訪しました!

(Moved) Bakuro-Yokoyama : Very young punctatus at Miyakozushi (都寿司)
Notice : Miyakozushi quit their business at the place of Bakuro-Yokoyama at the end of September and will be open at Nihonbashi-Kakigaracho with the name "Nihonbashi-Kakegaracho Sugita" in October. (1...

Interior, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

Our splendid dinner started with edamame and green tea. Edamame !?

Edamame, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

枝豆とお茶でいつものようにお寿司ディナーが始まります・・・エダマメ(`・ω・´)?

I couldn’t help having Japanese sake !

Japanese sake, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

きれいなエダマメを見ていたらお酒が飲みたくなりました(^^;)

At first sashimi was served as usual.
Flatfish and whelk (ひらめ, つぶ貝)
The flatfish was from Samani of Hokkaido.

Whelk from Samani and flatfish, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

いつものように最初はお刺身。ねっとりとした様似のヒラメとつぶ貝。

Herring roe marinated with miso and salted sea urchin.
Needless to say, it went with my sake 🙂 The herring roe was beautifully cut.

Herring roe marinated with miso and salted sea urchin, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

軽く味噌漬けされた数の子。切込みが美しい。

Abalone (あわび) was served with its innards.

Abalone, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

そしてあわび。肝も一緒に出されます。

Soft and smooth. I hadn’t eaten such a abalone !

Abalone with chopsticks, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

ふわふわの食感。あわびじゃないみたい!

Sardine roll (いわし巻き). Sardine was rolled with laver, chive and ginger. Yes. sardine is now the best season.

Sardine roll, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

そして旬のイワシ巻き!アサツキや生姜と一緒に巻かれています。

Last of tsumami was grilled fish. Butterfish (マナガツオの塩焼き). It was beautifully cut, too !

Butterfish, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

おつまみ最後は焼き物。マナガツオ!こちらも切り込みがきれい。

Then, hand towel and gari was served for sushi time. Beautiful !

Gari, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

というわけで、お寿司の時間です。ガリとおしぼりが出てきました。

We came here for eating it !
Small gizzard shad (Shinko, 新子). It can be eaten from July – early August only 🙂

Small-sized gizzard shad Shinko, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

まずは新子から。この時期はこれを食べに来たようなもの・・・かもしれない(笑)

And Large gizzard shad (Kohada, 小肌). I think we can eat good large gizzard shad while small gizzard shad season.

Medium-sized gizzard shad kohada, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

そしてコハダも。新子が出回る時期はコハダもおいしい(気がする)

Young Spanish mackerel (Sagochi, サゴチ)

Smaller size of Spanish mackerel Sagoshi, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

Grunt (Isaki, いさき)

Grunt, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

Young red sea bream (Kasugo, 春子鯛)

Young red seabream, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

Young red sea bream (Pandalus latirostris, しまえび)
I love the sticky texture 🙂
It reminded me of Pandalus latirostris that I ate at Kanazawa was splendid.

Hokuriku & Tokai 2016 (8/29) : Otomezush (乙女寿司)
Kanazawa's specialty as sushi ! We had dinner at this sushi restaurant at second night at Kanazawa. Otomezushi. I heard it is really difficult to reserve popular sushi restaurants in Kanazawa and ...
Pandalus latirostris shimaebi, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

このねっとりとした食感が好き。

Toro part of tuna (トロ)

Toro, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

Horse mackerel (鯵)

Horse mackerel, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

Kuruma prawn (車海老)

Kuruma prawn, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

Blackthroat seaperch (のどぐろ)

Blackthroat sea perch, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

Sea urchin (うに)
Umm. This photo was blurred.

Sea urchin, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

持って撮りたかったけど、いまにも崩れそうでブレてしまった…。

Conger eel (穴子)
We can choose the seasoning from sauce called “tsume” and salt.
I chose salt after a long absence.

Conger eel, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

最後は穴子。ひさびさに塩で。

Tamagoyaki (卵焼き)

Tamagoyaki, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

Asari soup (あさり汁)
I enjoyed the dinner from the beginning to the last.
Next, we are going to be there in September.

Asari soup, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

最後のあさり汁までおいしくいただきました。次は9月です。

About Nihonbashi Kakigaracho SUGITA (日本橋蛎殻町 すぎた)

Address / View Haitsu Nihonbashi B1F,s 1-33-6 Nihonbashi Kakigaracho, Chuo-ku, Tokyo
Station / Monzen nakacho station (Tokyo metro, Toei subway)
Open / 17:30-, 20:30-
Saturdays and another national holidays / 17:00-, 20:00-
Sundays / 11:00-, 13:30-, 18:00-
Closed / Mondays

東京都中央区日本橋蠣殻町1-33-6
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