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)
Sequal to a happines
It’s a sequel of the post about Miyakozushi😀
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).
Red sea bream (真鯛)
From Yahatahama of Ehime.It had springy texture and tasted good.
Young red sea bream (春子鯛)
The sourness and salt was well balanced.
Grilled splendid alfonsino (金目鯛の炙り)
From Katsuura of Chiba. Its skin was also fired. It tasted like O-toro 🙂
Heart clam (鳥貝)
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)
From Kisyu Katsuura of Wakayama caught by fixed net.The degrees of fat was best !
Purple sea urchin (紫うに)
Wow, we can’t see rice ! Rice was completely coverd with purple sea urchin from Aomori 🙂
Horse mackerel (アジ)
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)
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)
We can choice the seasoning from sauce and salted. I choiced salted one. Salted, it had yuzu peel on it.
It tasted like sponge cake. It’s more dessert than meal ! 😉
Last, Miso soup with asari clam (あさりのみそ汁)
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