(Moved) Bakuro-Yokoyama : Miyakozushi in summer 2/2 (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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Sequal to a happines

It’s a sequel of the post about  Miyakozushi😀

(Moved) Bakuro-Yokoyama : Miyakozushi in summer 1/2 (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...

So, it’s time for sushi !
At Miyakozushi, we don’t need any soy sauce for sushi because those are already seasoned 🙂
Those are already perfected !

At first, Vinegared young punctatus (コハダ).

Young punctatus, Miyakozushi (Bakuro-Yokoyama)
I don’t like vinegared young punctaus, but it was not strong vinegared, so, I liked it.

Red sea bream (真鯛)

Red sea bream from Yahatahama of Ehime, Miyakozushi (Bakuro-Yokoyama)

愛媛県八幡浜からの真鯛。弾力があっておいしーヽ(´ー`)ノ

From Yahatahama of Ehime.It had springy texture and tasted good.

Young red sea bream (春子鯛)

Evynnis japonica - Kasugo, Miyakozushi (Bakuro-Yokoyama)

酸味と塩のバランスが丁度良いです。

The sourness and salt was well balanced.

Grilled splendid alfonsino (金目鯛の炙り)

Grilled splendid alfonsino,Miyakozushi (Bakuro-Yokoyama)
Mustard on it.  Its skin was fired, and its burnt smell added more flavor 🙂

Bonito (かつお)

Bonito, Miyakozushi (Bakuro-Yokoyama)

トロみたいに脂がのってます(*´д`*)

From Katsuura of Chiba. Its skin was also fired. It tasted like O-toro 🙂

Heart clam (鳥貝)

Heart clam, Miyakozushi (Bakuro-Yokoyama)

初めて鳥貝食べましたがいまいち・・・?(;´Д`)

This was the first time to eat heart clam as raw, but I couldn’t like it 😛
I heard that heart clam isn’t good this year as a whole.

Chu-toro of Pacific bluefin tuna (本まぐろの中トロ)

Chu-toro of Pacific bluefin tuna, Miyakozushi (Bakuro-Yokoyama)

紀州勝浦の定置網まぐろ。脂ののりがちょうど良いヽ(´ー`)ノ

From Kisyu Katsuura of Wakayama caught by fixed net.The degrees of fat was best !

Purple sea urchin (紫うに)

Purple sea urchin from Aomori, Miyakozushi (Bakuro-Yokoyama)

あれ、ごはんが見えない(ノ∀`)

Wow, we can’t see rice ! Rice was completely coverd with purple sea urchin from Aomori 🙂

Horse mackerel (アジ)

Horse mackerel from Sakai minato, Miyakozushi (Bakuro-Yokoyama)

アジとは思えないとろ~んとした舌触りに感動してあとで、おかわりしました(ノ∀`)

From Sakai-minato. It’s texture wasn’t like horse mackerel, so smooth and thick. I had a second helping later 🙂

Kuruma prawn (車海老)

Kuruma prawn, Miyakozushi (Bakuro-Yokoyama)

この、ちょっと温かい状態で出されるのが良いんですよねーヽ(´ー`)ノ

The kuruma prawn was still warm. And the degrees of the temperature was just for me and I could feel the taste of the brown meat at the temperature better.

Boiled conger eel with salt (煮穴子・塩)

Boiled conger eel with salt, Miyakozushi (Bakuro-Yokoyama)

ツメか塩から選べて、私は塩を。塩はユズを効かせてあります(`・ω・´)

We can choice the seasoning from sauce and salted. I choiced salted one. Salted, it had yuzu peel on it.

Tamagoyaki (玉子焼き)

Tamagoyaki, Miyakozushi (Bakuro-Yokoyama)

食後のデザートって感じ。

It tasted like sponge cake. It’s more dessert than meal ! 😉

Last, Miso soup with asari clam (あさりのみそ汁)

Miso soup with asari clam, Miyakozushi (Bakuro-Yokoyama)

みそ汁もおいしー。だしのうまみはしっかり、味噌は控えめ。

It had plenty of taste of asari clam !

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

東京都中央区東日本橋3-1-3

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