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)
Precious very young punctatus eaten during only early summer !
I could go to Miyakozushi earlier than I had expected. It’s so difficult to reserve because it was too popular and there aren’t many seats in the restaurant.
The ground cherry is very nice 🙂
We ordered chef’s choice course that cost us 15000 yen that time, too.
At first, some appetizers came.
We didn’t ordered any alcoholic drinks, so hot green tea came. And boiled green soybean (edamame, 枝豆).
Edamame that go with beer very well said “Why don’t you have alcoholic drinks ?” and laughed us 😛
Whelk from Kushiro and sole from Aomori (釧路のツブ貝と青森の平目). The edge of sole was good, too 😀
Pandalus latirostris (Shima-Ebi, しまえび)
It was very thick …. great.
Innards of pandalus latirostris and marinated razor clam with miso sauce (しまえびの頭とタイラ貝の味噌漬け)
Grilled Japanese butterfish with salt (えぼ鯛の塩焼き)
Its flavor was good and the meat was juicy.
Well, it’s time to eat sushi !
Very young punctatus(Kohada,小肌) that can be eaten in just a short period. There were three slices of very very young punctatus.
It’s so precious fish that can be eaten in early summer only. That’s so flavory and tasty 🙂
Young punctatus (Kohada,小肌)
When very young gizzard shad in the market, it’s said that grown-up gizzard shad is beter, too.
Actually, this gizzard shad was great ! This was the best gizzard shad I have had ever.
Sea Bream (Madai, 真鯛)
It’s texture was good 🙂
Bonito (Katsuo, 鰹)
The bonito was good, but it was grilled with strawa straw. And it had strong smell of strawa straw burnt.
This smell disturbed the flavor of bonito a bit.
Marinated lean meat of tuna with soy sauce sauce (まぐろのヅケ)
It was well marinated. Its surface was smooth 🙂
Every foods in the chef’s choice course that time was not fatty except it (Because not in Summer ?).
So I could feel the taste of that fat well.
Golden cuttlefish (Sumi-ika, すみいか)
It was easy to bite in to.
Sea urchin (Uni, うに)
My mouth was full with this sea urchin. I was in the Seventh Heaven 🙂
Horse mackerel (Aji, あじ)
Kuruma prawn (Kuruma Ebi, 車海老)
The kuruma prawn was still warm. Awesome ! its innard and meat was delicious.
Conger eel (Anago, 穴子)
We can choice the seasoning between salt and sauce.
I selected my conger eel with sauce that time.
Uh, so good. The meat was so soft and the sauce went with the meat well.
Sweet tamagoyaki (玉子焼き) as dessert, maybe.
A, I usually say that I hate sweet foods, but sweet tamagoyaki is no problem 🙂 It’s like cake 😀
Asari soup (あさり汁)
It was seasoned with little miso. Basically, it’s soup stock had strong taste of dried bonito, so it don’t need much miso.
Though I wanted to order second helping of sea urchin, I was already stuffed 😛
I’m wondering when I can go there again… I wanna eat Autumn fish there ….
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