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)
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.
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)
Sashimi. Razor clam and wild scallop (Taira-Gai and natural Hotate, 平ら貝と天然の帆立貝)
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)
I ate it last time, too. This is my delight. I was very glad to eat it.
Grilled soft roe (Yaki-Shirako, 焼き白子)
Salted entrails of trepang chawanmushi (Konowata no Chawanmushi, このわたの茶碗蒸し)
Mackerel roll (Saba-Maki, 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)
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.
Though I don’t like eating young punctatus at another restaurants, I like Miyakozushi’s.
Red sea bream (Madai, 真鯛)
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)
Its skin was cut beautifully as usual.
Spanish mackerel (Sawara, 鰆)
Halfbeak (Sayori, サヨリ)
Yellow tail (Buri, 鰤)
Ah, this was the first time to eat yellow tail at Miyakozushi !
Seaweed roll with tuna (Tekka-maki, 鉄火巻き)
The laver was tasty. The rice was good. And also the tuna was great !
Kuruma prawn (Kuruma-Ebi, 車海老)
Big kuruma prawn !!! It choked me ! 😛 But so tasty.
Sea urchin (Uni, うに)
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)
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)
Tamagoyaki (玉子焼き) as dessert.
Asari clam soup (あさり汁)
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