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 🙂
思ったより早く再訪できた都寿司。ほおずきのオレンジがステキ(*´д｀*)
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 😛
お茶と枝豆（`･ω･´）
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 😀
のっけから、おいしすぎるお刺身(*´д｀*)
Pandalus latirostris (Shima-Ebi, しまえび)
It was very thick …. great.
ねっとり、とろんとろんのしまえび(*´д｀*)
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)
しまえびの味噌もいただきます（`･ω･´）
Grilled Japanese butterfish with salt (えぼ鯛の塩焼き)
Its flavor was good and the meat was juicy.
えぼ鯛。とても香りがよかったです（`･ω･´）
Well, it’s time to eat sushi !
Gari came.
ガリキター。てなわけでお寿司へ移ります。
Very young punctatus(Kohada,小肌) that can be eaten in just a short period. There were three slices of very very young punctatus.
初夏にしか食べられない新子。３枚ついてました（`･ω･´）
It’s so precious fish that can be eaten in early summer only. That’s so flavory and tasty 🙂
Young punctatus (Kohada,小肌)
新子の出回る時期は大人の小肌も美味しい！ということらしく（？）、たしかにおいしかった！
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)
コースの定番、真鯛。身がしまってておいしい。
It’s texture was good 🙂
Bonito (Katsuo, 鰹)
藁焼きにしてるんだけど、その藁の香りが鰹の風味を邪魔しちゃった感じ(；´Д｀)
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)
いい具合に浸かっていて、身がとろんとろん(*´д｀*)
It was well marinated. Its surface was smooth 🙂
Chu-toro (中トロ)
脂が控えめなラインナップ（暑いから？）で一層この中トロの脂の旨みを感じました（`･ω･´）
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)
歯ごたえがよくておいしい～
It was easy to bite in to.
Sea urchin (Uni, うに)
口の中がうにでいっぱい。幸せ(*´д｀*)(*´д｀*)(*´д｀*)(*´д｀*)(*´д｀*)
My mouth was full with this sea urchin. I was in the Seventh Heaven 🙂
Horse mackerel (Aji, あじ)
大好物アジ。とろけるような身でおいしかった～！
Kuruma prawn (Kuruma Ebi, 車海老)
でかっ。みそも身も絶品です(*´д｀*)
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.
前回塩だったので、今回はツメです。おいしいー(*´д｀*)
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.
デザートという位置づけかのような、甘めのケーキみたいな玉子焼き。
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)
わずかに味噌で味付け。基本だしの風味が強いので、味噌はちょこっとでいいのです（`･ω･´）
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
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