(Moved) Bakuro-Yokoyama : Winter tastes at Miyakozushi

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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Miyakozushi in mid-winter

I was longing for Miyakozushi during cold season because there’re much tasty seafood in mid-winter.Finally, my wish came true !
It’s more harder to reserve Miyakozushi nowadays.

Apperance, Miyakozushi (Bakuro-Yokoyama)

念願かなって真冬の都寿司!

Basically, Miyakozushi prepare chef’s choice only.
After eating chef’s choice up, we can order another foods separately, but I can hardly order another foods because I’m a small eater 😛

At first, some appetizers suitable for alcoholic drinks came. Though we didn’t have alcoholic drinks !
I can’t eat chef’s choice up if I have alcoholic drinks 😛 And if there’s any space to have alcoholic drinks in my stomach, I would like to have more sushi 🙂

Vinegared sea cucumber (Namako-su, なまこ酢)

Vinegared sea cucumber, Miyakozushi (Bakuro-Yokoyama)

歯ごたえのあるなまこ(*´д`*)

Sashimi. Razor clam and wild scallop (Taira-Gai and natural Hotate, 平ら貝と天然の帆立貝)

Razor clam and wild scallop, Miyakozushi (Bakuro-Yokoyama)

天然の帆立・・・さぞかし美味しいのかと思いきや、甘みがなく、天然がイイってわけじゃないんだね(^^ゞ

Wild scallop, I expected that is splendid, but it was not sweet at all. I realized “wild” foods are not always awesome.
But there’s few opportunities to eat wild scallops, so it’s a good experience for me 🙂

Thread-sail filefish with its innards and soy sauce (Kawahagi with Kimo-Jyoyu, カワハギを肝醤油で)

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

また食べられた!カワハギ!肝醤油!(*´д`*)

I ate it last time, too. This is my delight. I was very glad to eat it.

(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. (1...

Grilled soft roe (Yaki-Shirako, 焼き白子)

Grilled soft roe, Miyakozushi (Bakuro-Yokoyama)

香ばしく焼かれた白子(*´д`*)ぷりっぷり

Salted entrails of trepang chawanmushi (Konowata no Chawanmushi, このわたの茶碗蒸し)

Chawanmushi with salted entrails of trepang, Miyakozushi (Bakuro-Yokoyama)

アツアツの茶碗蒸し!このわたが下のほうに入っています。

Mackerel roll (Saba-Maki, 鯖巻き)

Mackerel roll or saba roll, Miyakozushi (Bakuro-Yokoyama)

また食べられた!鯖巻き!

It was not included in the chef’s choice. Another guest order it and the chef gave us the surplus 🙂 We shared it.

After that, grilled fish came as a sign of the end of appetizers.
*Grilled blackthroat seaperch (Akamutsu, 赤むつの塩焼き)

Grilled blackthroat seaperch nor nodoguro, MIyakozushi (Bakuro^Yokoyama)

脂ののった、赤むつ。美味しいけれど、これはおつまみの部が終わることを意味するのです・・・(´・ω・`)

And then, sushi time here!
At first, young punctatus (Kohada, 小肌) came as usual. That day, two smaller slices of young punctatus on the shari.

Young punctatus or kohada, Miyakozushi (Bakuro-Yokoyama)

初の2枚がさね!よそでは苦手な小肌も都寿司では食べられます(*´д`*)

Though I don’t like eating young punctatus at another restaurants, I like Miyakozushi’s.

Red sea bream (Madai, 真鯛)

Red sea bream or madai, Miyakozushi (Bakuro-Yokoyama)

この日の真鯛はちょっとおいしすぎ(*´д`*)

That day’s red sea bream was fantastic. I had been never impressed by red sea bream and I’m not usually ready to eat red sea bream.
But that day, I changed my mind about red sea bream 🙂

Young sea bream (Kasugo, 春子鯛)

Young sea bream or kasugo, Miyakozushi (Bakuro-Yokoyama)

相変わらず美しい春子鯛

Its skin was cut beautifully as usual.

Spanish mackerel (Sawara, 鰆)

Spanish mackerel or sawara, Miyakozushi (Bakuro-Yokoyama)

藁の香りがステキですう~(*´д`*)

Halfbeak (Sayori, サヨリ)

halfbeak or sayori, Miyakozushi (Bakuro-Yokoyama)

きれいな色~(*´д`*)

Chu-toro (中トロ)

Chu-toro, Miyakozushi (Bakuro-Yokoyama)

みずみずしい中トロ~(*´д`*)

Yellow tail (Buri, 鰤)

yellowtail or buri, Miyakozushi (Bakuro-Yokoyama)

そういえば、都寿司で鰤食べるの初めてです(*´д`*)

Ah, this was the first time to eat yellow tail at Miyakozushi !

Seaweed roll with tuna (Tekka-maki, 鉄火巻き)

Seaweed roll with tuna, Miyakozushi (Bakuro-Yokoyama)

都寿司でまさかの鉄火巻き。海苔おいしい。ごはんおいしい。まぐろもおいしいヽ(´∀`)ノ

The laver was tasty. The rice was good. And also the tuna was great !

Kuruma prawn (Kuruma-Ebi, 車海老)

Kuruma prawn or kuruma ebi, Miyakozushi (Bakuro-Yokoyama)

おっきな車海老!ちょっとむせました(ノ∀`) しかしむせて苦しむのもしあわせに感じてしまう海老の甘み!

Big kuruma prawn !!! It choked me ! 😛 But so tasty.

Sea urchin (Uni, うに)

Sea urchin or uni, Miyakozushi (Bakuro-Yokoyama)

うにが口の中にいっぱい~(*´д`*)

My mouth got full with it ! I was so happy !

Last nigiri of chef’s choice at Miyakozushi is always conger eel, but before that, the chef asks us if we have more sushi.
I was already full, but my delight was in front of me and I wanted to eat it at any cost and ordered it after all.

Golden cuttlefish (Sumi-Ika, すみいか)

Golden cuttlefish or sumiika, Miyakozushi (Bakuro-Yokoyama)

目の前にあった大好物のスミイカを追加注文(`・ω・´)

We can choose the seasonings from sauce and salt. I ordered my conger eel with sauce. I like Miyakozushi’s original sauce 🙂

Conger eel (Anago, 穴子)

Conger eel or anago, Miyakozushi (Bakuro-Yokoyama)

ここの煮ツメ好きです~(*´д`*)


Tamagoyaki (玉子焼き)
as dessert.

Tamagoyaki, Miyakozushi (Bakuro-Yokoyama)

デザート的な玉子焼き(*´д`*)

Asari clam soup (あさり汁)

Asari clam soup, Miyakozushi (Bakuro-Yokoyama)

あさり汁。ああ、宴が終わる・・・(´・ω・`)

Miyakozushi gave splendid time to us this time, too ! To my great sorrow, it is very hard to reserve because it is very popular and there are only 10 seats or so.
Bakurocho is like ghost town on weekends because it is business town.

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. Hi Ryoko, thanks for sharing this. Would like to add this restaurant into my wish list when I visit Japan again. Is this omakase and how much was it please?

    • Ryoko says:

      Miyakozushi prepare only “omakase” course and it costs 16200 yen including tax 🙂
      But it’s very difficult to reserve your seats. They have 10 seats or so in the restaurant.
      You can reserve your seats from the beginning of one month before.

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