(Moved) Bakuro-Yokoyama : Splendid sushi time at Miyakozushi (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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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.

Apperance, Miyakozushi (Bakuro-Yokoyama)

2015年のごはん記事1号は都寿司でぇす(*´д`*)

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.

Ginkgo nut and green tea, Miyakozushi (Bakuro-Yokoyama)

お通しはほくほくの銀杏~ヽ(´ー`)ノ

A little moisture, seems to soft, and be smooth.

Filefish (Kawahagi, カワハギ)

Filefish, Miyakozushi (Bakuro-Yokoyama)

お刺身はカワハギ!

With its liver and soy sauce mixed.

Filefish with its liver soy sauce, Miyakozushi (Bakuro-Yokoyama)

カワハギは肝醤油で。この肝醤油がおいしい~(*´д`*)

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)

Mackerel roll, Miyakozushi (Bakuro-Yokoyama)

某ブログの写真で見て気になっていたサバ巻き!ホンモノだ~

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)

Marinated pen shell with miso sauce, Miyakozushi (Bakuro-Yokoyama)

貝の食感がいいです~(*´д`*)

Mantis shrimp with its eggs (Shako with its eggs, 子持ちシャコ)

Mantis shrimp with its eggs, Miyakozushi (Bakuro-Yokoyama)

シャコがシャコシャコ!玉子の食感がそんな感じ(*´д`*)

Oysters (Kaki, かき)

Oysters, Miyakozushi (Bakuro-Yokoyama)
It was not big but the innards was flavory.

Soft roe with ponzu (Shirako with ponzu, 白子ぽん酢)

Soft roe, Miyakozushi (Bakuro-Yokoyama)

プリプリの白子!

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)

Grilled salted butterfish, Miyakozushi (Bakuro-Yokoyama)

皮目が芳ばしいんですよね~(*´д`*)

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.

Young punctatus, Miyakozushi (Bakuro-Yokoyama)

やっぱりお寿司の1品目はコハダ!

Red sea bream (Madai, 真鯛) is served every time, too.

Red sea bream, Miyakozushi (Bakuro-Yokoyama)

真鯛も必ずでてきますね!

Spanish mackerel (Sawara, さわら)

Spanish mackerel, Miyakozushi (Bakuro-Yokoyama)

鰆もちょっとスモークされた皮の香りが良いです~

The smell of the grilled and smoked skin was good 🙂

Cuttlefish (Sumiika, すみいか)

Cuttlefish, Miyakozushi (Bakuro-Yokoyama)

大好物のすみいか!パツンと切れる食感が最高(*´д`*)

I love the texture. Cuttlefish is my delight !

Chu-toro from Oma (大間の中トロ)

Chu-toro, Miyakozushi (Bakuro-Yokoyama)

中トロもしっかり脂がのっていました!

It was so fatty !

Ark shell (Akagai, 赤貝)

Ark shell, Miyakozushi (Bakuro-Yokoyama)

赤貝!磯の香りがすごい!

The smell of sea came in my mouth !

Horse mackerel (Aji, 鯵)

Horse mackerel, Miyakozushi (Bakuro-Yokoyama)

これまた大好物の鯵!

Kuruma prawn (Kuruma Ebi, 車海老)

Kuruma prawn, Miyakozushi (Bakuro-Yokoyama)

ほのかに温かい車海老。海老の香り&味がすごい!

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.

Sea urchin, Miyakozushi (Bakuro-Yokoyama)

夏に食べたものと比べると迫力・風味劣りますがやっぱりおいしい!

Grilled splendid alfonsino (Kinmedai no aburi, 金目鯛の炙り)

Grilled splendid alfonsino, Miyakozushi (Bakuro-Yokoyama)

脂が凄い・・・炙られた皮も芳ばしい(*´д`*)

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.

Conger eel with sauce, Miyakozushi (Bakuro-Yokoyama)

よそでは塩で頼むことが多いけれど、都寿司のツメはくどくなく好きです(*´д`*)

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)

Asari clam miso soup, Miyakozushi (Bakuro-Yokoyama)

お椀が出てくると、ああ、終わった・・・とちょっと悲しい気持ちにもなります(ノ∀`)

Tamagoyaki (玉子焼き)
It’s as dessert after the meal. Sweet like sponge cake.

Tamagoyaki, Miyakozushi (Bakuro-Yokoyama)

食後のデザートみたいな玉子焼き。

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 🙂

(Moved) Bakuro-Yokoyama : Very young punctatus at Miyakozushi (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...

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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Comment

  1. Wow! Amazing food at an amazing price! The ingredients for the 11 pieces of sushi look very generous! Well worth the price Ryoko!

  2. Happy new year to u!

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