(Moved) Bakuro-Yokoyama : First 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. (1st, August, 2015)

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My longing Miyakozushi… but I wasn’t satisfied with their foods…

I went to famous sushi restaurant at Bakuro-yokoyama the other day.


Appearance, Miyakozushi (Bakuro-Yokoyama)


Bakuroyokoyama is a business district, so, on Saturday evening, it was like a ghost town.
But this restaurant was filled to capacity that day by subscription.
Of course we took a reservation.

We took a 13000 yen course each.

Boiled hosta montana(うるいのおひたし)

Hosta montana, Miyakozushi (Bakuro-Yokoyama)


Hosta montana is wild plants. As you see, the soup is clear, but it had abundant taste.

Slices of raw flat fish and geoduck clam (平目とミル貝の刺身)

Flat fish and ark shell, Miyakozushi(Bakuro-Yokoyama)


Geoduck clam was sweet. Anyway, I like all clams 🙂

Pickled firefly squid with miso (蛍烏賊の味噌漬け)

Pickled firefly squid with miso, Miyakozushi (Bakuro-Yokoyama)


It had strong taste of miso, but those firefly squids have more taste.

Pickled monkfish liver with miso (あん肝の味噌漬け)

Pickled monkfish liver with miso, Miyakozushi (Bakuro-Yokoyama)


I didn’t want to eat pickled miso again. Especially those monkfish liver was entirely inferior to the miso taste 🙁
And, the taste left on my tongue until finish eating.

So, I couldn’t taste dishes well after that.

Grilled salted cutlassfish (太刀魚の塩焼き)

Grilled salted hairtail, Miyakozushi (Bakuro-Yokoyama)


I couldn’t understand the taste well because the pickled monkfish liver with miso 🙁

Salted entrails of trepang chawanmushi (このわたの茶わん蒸し)

Salted entrails of trepang chawanmushi, Miyakozushi (Bakuro-Yokoyama)


Gari (ガリ)

Gari, Miyakozushi (Bakuro-Yokoyama)


Spotted shad (小肌)
It was rather tasty… but so-so.

young punctatus, Miyakozushi (Bakuro-Yokoyama)


Sea bream (真鯛)

Red sea bream, Miyakozushi(Bakuro-Yokoyama)


Spanish mackerel (鰆)

Spanish mackerel, Miyakozushi(Bakuro-Yokoyama)


Young sea bream (春子鯛)
So flavory because its skin was smoked.

Young sea bream, Miyakozushi(Bakuro-Yokoyama)


O-toro of Pacific bluefin tuna (本鮪の大トロ)

O-toro, Miyakozushi(Bakuro-Yokoyama)

納得いかないんだけど、これ、ほんとに大トロ?(°д ゚)

Halfbeak (サヨリ)

Halfbeak, Miyakozushi (Bakuro-Yokoyama)


Kuruma prawn (車海老)

Kuruma prawn, Miyakozushi(Bakuro-Yokoyama)


I like it best in all dishes that day. The brain tasted good.

Lightly burned red bream (金目鯛の炙り)

splendid alfonsino, Miyakozushi (Bakuro-Yokoyama)


The plenty fat was so tasty.

Sea urchin (うに)

Sea urchin, Miyakozushi (Bakuro-Yokoyama)


You can’t see the rice. The sea urchin melted in my mouth soon.

Conger eel (穴子)

Conger eel, Miyakozushi(Bakuro-Yokoyama)


Left was salted, and right was salty-sweet sauce. I tried, but I don’t like salty-sweet sauce all the same…..

Asari clam miso soup (あさりの味噌汁)

Miso soup, Miyakozushi(Bakuro-Yokoyama)


It looked like clear soup. More taste of asari clam than miso taste.

Tamagoyaki (卵焼き)

Tamagoyaki, Miyakozushi (Bakuro-Yokoyama)


It was just like sweets. So, it came finally 🙂

They have high reputation as sushi restaurant in Tokyo and my friends love Miyakozushi very much. But to my sorrow, I wasn’t satisfied with their foods at all this time. And also my friend who love Miyakozushi said so, too. I’m unlucky ? Anyway, I will try this restaurant again !

About Miyakozushi (都寿司)

Address / Okuda Bldg 1F, 3-1-3 Higashi-Nihonbashi, Chuo-ku, Tokyo
Station / Bakuro-Yokoyama station (Toei subway)
Open / 17:30 – 22:00
Saturdays / 17:00 – 22:00
Sundays and national holidays / 12:00 – 13:00, 13:30 – 15:30, 17:00 – 21:00
Closed / Mondays


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