This was the original location of Sushi Hashimoto in Shintomicho, where the business first began. Sushi Miyuki (鮨 美幸), the second restaurant under Sushi Hashimoto, also started here.
Mr. Konno, a disciple of Mr. Hashimoto, now runs this restaurant. While the shop curtain still bears the Hashimoto name, the nameplate now reads Sushi Miyuki.
Sushi Miyuki opens for lunch at 12 p.m., offering a special sushi-only lunch course for 8,800 yen. The dinner course is priced at 17,600 yen. The restaurant has eight seats, and private rooms are available for groups of six or more.
To start our meal, we toasted with highballs.
Our first dish was clam sashimi. On the left is geoduck clam, and on the right is Ishigaki-gai. . Both were sweet and delicious, with a pleasantly soft texture.
Next, we had boiled octopus, which had a nice crunchy texture.
Following that was a Crab ball. At first, I wasn’t sure if the exterior was soft or firm, so I used a spoon to break into the bowl…
It was incredibly soft, almost like cream, and inside, it was filled with delicate crab meat. The white exterior was made of albumen, while the rich yellow sauce was crafted from egg yolk. Absolutely delicious! The crab ball was easily my favorite dish of the evening.
Next was bonito, which had a lean and refreshing taste.
To accompany the meal, I ordered a glass of Japanese sake, Iwaki Kotobuki (磐城 壽 純米酒). With its lower alcohol content, it was smooth and easy to drink.
Following the bonito, I enjoyed fatty kokanee salmon, which had a rich and buttery flavor.
Next was namero made from the stringy parts of surf clam, finely minced and seasoned.
Then came amaebi shrimp, dressed in a luscious sea urchin sauce. Its sticky texture paired wonderfully with the sake.
I quickly finished my drink and ordered another sake—Eiko Fuji Sakemirai (栄光富士 酒未来) from Yamagata Prefecture.
It was flavorful.Next was dried round herring, which had been left overnight to develop its deep, umami-rich flavor.
Then came grilled eel, prepared Shirayaki-style, highlighting its natural richness.
At this point, gari (pickled ginger) was served, marking the start of the sushi course.
Mr. Konno began the sushi course with gizzard shad, just like at Sushi Hashimoto. The sushi pieces were smaller, making them easier to eat, yet still satisfying in portion.
Next was baby cuttlefish—a rare treat due to its short season. I was thrilled to have it.
Then came young red sea bream, followed by the lean cut of tuna (akami).
At first, I mistook these tiny crab… but they were actually legs of baby cuttlefish! Grilled and lightly seasoned with soy sauce, they were packed with flavor.
Next, surf clam—one of Hashimoto’s signature items. Mr. Konno maintained the same high quality, expertly slicing the clam into a piece of edible art. Thanks to his precise cuts, the sushi seemed to dance in my mouth.
Following that was ark shell, another sweet and succulent clam.
Then, the luxurious fatty tuna (toro), aged like high-end meat to intensify its rich, buttery texture.
A beautifully presented piece of horse mackerel followed.
Then came a simple yet deeply flavorful sardine—just pure goodness.
The grilled splendid alfonsino was next, its fat rendering beautifully to create a perfect harmony of flavors.
This sushi was loaded with sea urchin—deliciously indulgent!
A super-soft conger eel that melted in my mouth!
A comforting piece of tamagoyaki to finish off the course.
The final dish in the course—a flavorful Shijimi clam soup.
After the course, I couldn’t resist adding some extra sushi. Since the course didn’t include kuruma prawn, I ordered Japanese glass shrimp. These had such a unique, sticky texture! The shrimp was still wonderfully delicious!
Hair crab. This reminded me of kanitama, a lovely experience.
The final sushi dish.
The course included 11 dishes and 12 pieces of sushi. It felt lighter compared to the offerings at Sushi Hashimoto, and the amount was just right for me. Some of the seafood served is prepared at Sushi Hashimoto, making it extra special. The price for this dinner course was 17,600 yen, and it was definitely worth it!
About
Name Sushi Miyuki (鮨 美幸)
Open Lunch, Dinner
Reservation Required (Omakase)
Credit card Available
Google Map
