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

Luxury fish “Shinko” at Sugita.

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

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...

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

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 !

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.

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.

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.

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 !

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.

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 !

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 !

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 🙂

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.

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)

Grunt (Isaki, いさき)

Young red sea bream (Kasugo, 春子鯛)

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.
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このねっとりとした食感が好き。

Toro part of tuna (トロ)

Horse mackerel (鯵)

Kuruma prawn (車海老)

Blackthroat seaperch (のどぐろ)

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

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.

最後は穴子。ひさびさに塩で。

Tamagoyaki (卵焼き)

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.

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