Moved – [Tokyo] Summer tastes at Miyakozushi (都寿司) in Bakuro Yokoyama

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We had dinner at Miyakozushi (都寿司) in Bakuro Yokoyama. They became so popular. So, it’s really hard to reserve…

So, I was very glad to go there again. I was very nervous because I hadn’t been to such a fancy sushi restaurant ever last time, but to my sorrow, I wasn’t satisfied with many of their foods. My friends said I should go there again and I was unlucky that time.

It was Saturday, and around Bakurocho on Saturdays evening have few people and it seems a ghost town because Bakurocho is business district. But people gathered there, Miyakozushi around 5:00 p.m. As soon as they were open, the restaurant became full. Of course, everyone took reservation in advance.

Their chef’s choice price increased to 15000 yen because of increased taxation. So, I expected that magnification of reservation is going to be lower, but I found the price increasing didn’t affect their popularity at all.

At first, we ordered our drinks. August beer. And the chef served boiled Urui (Hosta montana).

August beer (アウグスビール)

This beer was easy to drink. It had less bitterness. I examined about another restaurants that serve this beer. I found there is directory-managed store of August beer in Roppongi.

Sashimi. Geoduck clam from Aichi and marbled sole from Tokyo.

Pacific gaper and Marbled sole (ミル貝とマコガレイ)

Firefly squid marinated with miso. I ate it last time, too. It was really tasty. I felt thicker tastes of brown meat of firefly squid by miso.

Firefly squid (Hotaruika / 蛍烏賊)

Mantis shrimp with eggs.

Mantis shrimp (Shako / シャコ)

Shimaebi shrimp’s brown meat and red sea urchin from Karatsu. Shimaebi is Pandalus latirostris in English. My friend ordered Japanese sake. Well, those exactly go with Japanese sake !

Sea urchin (うに) and brown meat of shimaebi shrimp (シマエビの味噌)

And Grilled Spanish mackerel with salt.

Grilled Spanish mackerel with salt (鰆の塩焼き)

I felt like eating more, so I ordered hen clam. Sweet.

Hen clam (Aoyagi / 青柳)

Gari was served. It’s the sign of sushi time.


We don’t need to put any soy sauce on sushi because those are already seasoned. Those are already perfected. At first, vinegared young gizzard shad was served. Miyakozushi always start from Kohada (or young Kohada = shinko). I don’t like vinegared young gizzard shad, but it was not strong vinegared, so, I liked it.

Young gizzard shad (Kohada / 小肌)

Red sea bream from Yahatahama of Ehime. It had springy texture and tasted good.

Red sea bream (Madai / 真鯛)

Young red sea bream. The sourness and salt was well balanced.

Young red sea bream (Kasugo / 春子鯛)

Grilled splendid alfosino. The yellow sauce is mustard. Its skin was bked, and its burnt smell added more flavor.

Splendid alfosino (Kinmedai / 金目鯛)

Bonito from Katsuura of Chiba. Its skin was also fired. It’s fatty like O-toro.

Bonito (Katsuo / 鰹)

This was the first time to eat cockle as raw, but I couldn’t like it. I heard that heart clam isn’t good this year as a whole.

Cockle (Torigai / 鳥貝)

Chu-toro of Pacific bluefin tuna from Kisyu Katsuura of Wakayama caught by fixed net. The degrees of fat was best !

Chu-Toro part of tuna (中トロ)

Purple sea urchin. Wow, we can’t see rice ! Rice was completely covered with purple sea urchin from Aomori.

Sea urchin (Uni / うに)

Horse mackerel from Sakai Minato. It’s texture wasn’t like horse mackerel. So smooth and thick. I had a second helping later.

Horse mackerel (Aji / 鯵)

Kuruma prawn. Huge.. It was still warm. And the degrees of the temperature was just for me and I could feel the taste of the brown meat at the temperature better.

Kuruma prawn (Kurumaebi / 車海老)

Boiled conger eel. We can choose the flavor from salt or sauce. I chose salt. It had yuzu peel on it.

Conger eel (Anago / 穴子)

Tamagoyaki. It tasted like sponge cake.

Tamagoyaki (玉子焼き)

Last. Miso soup with asari clam. It had plenty of tastes of asari clam !

Miso soup with asari clam (あさりのみそ汁)


Name Miyakozushi (都寿司)
Open Dinner
Reservation Required
Credit card Available

Google Map (Current location as Nihonbashi Kakigaracho Sugita)


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