I could go to Miyakozushi (都寿司) than I had expected. It’s so difficult to reserve because they are too popular and there aren’t many seats in the restaurant.
We ordered chef’s choice course that cost us 15000 yen that time, too. At first, some appetizers were served. We didn’t ordered any alcoholic drinks, so hot green tea was served with edamame. Edamame that go with beer very well said “Why don’t you have alcoholic drinks ?” and laughed us 😛
Tsubugai clam and hirame. Tsubugai is whelk from Kushiro and hirame is a kind of flatfish. It’s from Aomori. The edge of sole was good !
Shimaebi shrimp. It had sticky texture. I love it.
Innards of shimaebi shrimp and marinated tairagai shell with miso. Tairagai is shell siphon. There’re much kinds of shells and clams. I can’t remember :p
Grilled ebodai with salt. Its flavor was good and the meat was juicy.
Well, gari is the sign of the time of sushi.
This is very young gizzard shad called Shinko. Young gizzard shad is eaten all year around. But very young one can be eaten in just a short period in Summer. Most shinko sushi have two or three fishes. This have two fishes. The meat is softer than young gizzard shad. Tasty.
And this is young gizzard shad. It’s called Kohada. You can understand the difference between Shinko and Kohada. Shinko and Kohada is vinegared.
When very young gizzard shad in the market, it’s said that grown-up gizzard shad is beter, too. Actually, this gizzard shad was great ! This was the best gizzard shad I have had ever.
Red sea bream. It’s texture was good.
Bonito. Miyakozushi serve lightly grilled bonito in a straw. So, it have smoky flavor. Truthfully speaking, I don’t like the flavor because it disturb the flavor of bonito a bit.
Marinated lean meat of tuna with soy sauce. It was well marinated. Its surface was smooth 🙂
Chutoro. It’s a fatty part of tuna. All foods in the chef’s choice course that time was not fatty except it (Because not in Summer ?). So I could feel the tastes of that fat well.
Sumiika. Also there’re many kinds of squids. I love all kinds of squids. Sumiika is great among them. It had light tastes of yuzu citrus and salt.
Sea urchin. My mouth was full with this sea urchin. I was in the Seventh Heaven 🙂
Aji. Horse mackerel. It’s my delight.
Kurumaebi. This was still warm. Awesome ! its innards and meat was delicious.
Anago. We can choice the flavor from salt and sauce. I chose sauce. Uh, so good. The meat was so soft and the sauce went with the meat well.
Sweet tamagoyaki. It’s served as dessert, I think. I usually say that I hate sweet foods, but sweet tamagoyaki is no problem. It’s like cake.
Asari clam soup. It was seasoned with a little miso. Basically, it’s soup stock had strong tastes of dried bonito, so it don’t need much miso.
Though I wanted to order second helping of sea urchin, I was already stuffed. I’m wondering when I can go there again…
About
Name Miyakozushi (都寿司)
Open Dinner
Reservation Required
Credit card Available
Google Map (Current location as Nihonbashi Kakigaracho Sugita)
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