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)
Winter tastes at great Miyakozushi.
Happy new year again.
Now I think almost all countries have met 2015 🙂
First article 2015 is about Miyakozushi all the same.
I’ll also go there this month.
Miyakozushi is the only restaurant that I have paid over 15000 yen for one meal 😛
I think I won’t pay over 15000 yen for another restaurants now and forever.
Miyakozushi is high-class sushi restanrant that stands along the business street near Bakurocho. Now it’s very difficult to reserve because it is too famous and have only 10 seats or so.
We ordered a sushi course that contains some seasonal appetizers and sushi this time, too.It cost us 15000 yen. 16000 yen over with service fee and consumption tax.
An first appetizer was ginkgo nut (Ginnan, 銀杏). With, hot green tea, this time, too.
A little moisture, seems to soft, and be smooth.
Filefish (Kawahagi, カワハギ)
With its liver and soy sauce mixed.
This liver and soy sauce was so tasty. It seems that drinkers must drink too much with eating it.
Mackerel roll (Saba maki, サバ巻き)
I saw the picture of this food at another blog, and I wanted to eat it. This mackerel was fatty.
Marinated penshell with miso sauce (Tairagai no misoduke, たいら貝の味噌漬け)
Mantis shrimp with its eggs (Shako with its eggs, 子持ちシャコ)
Oysters (Kaki, かき)
Soft roe with ponzu (Shirako with ponzu, 白子ぽん酢)
The texture was funny ! It was not high season, yet. But it was tasty enough.
Grilled salted butterfish (Ebodai no Shioyaki, えぼ鯛の塩焼き)
With sudachi and grated daikon. The smell of grilled skin was good, too.
And then, sushi time ! The chef served young punctatus (Kohada, コハダ) at first as usual.
Red sea bream (Madai, 真鯛) is served every time, too.
Spanish mackerel (Sawara, さわら)
The smell of the grilled and smoked skin was good 🙂
Cuttlefish (Sumiika, すみいか)
I love the texture. Cuttlefish is my delight !
Chu-toro from Oma (大間の中トロ)
It was so fatty !
Ark shell (Akagai, 赤貝)
The smell of sea came in my mouth !
Horse mackerel (Aji, 鯵)
Kuruma prawn (Kuruma Ebi, 車海老)
Warm kuruma prawn ! The smell and flavor of shrimp was awesome.
Sea urchin (Uni, うに). The one we had in this summer, best season of sea urchin was more delicious and poweful. But this sea urchin was splendid, too.
Grilled splendid alfonsino (Kinmedai no aburi, 金目鯛の炙り)
Extremely fatty. And the smell of grilled skin was great, too. Ah, I love grilled skin of fishes … 😉
Boiled conger eel (Ni-Anago, 煮穴子) with made from soy sauce.
I often order my conger eel with salt, not with sauce, but Miyakozushi’s original sauce is not strong and tasty. I like it.
But conger eel is the sign of my pleasure sushi time’s end 🙁
Last, Miso soup with asari clam (Asari jiru, あさり汁)
It’s as dessert after the meal. Sweet like sponge cake.
The chef will serve us middle-winter seafood this month and this is the first time to visit miyakozushi in middle-winter.
Though I ate oysters, soft roe this time, too, those will be much better than this time. Middle-winter is the best season for those seafood !
Please read last post, too 🙂
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