This was the former location of Sushi Hashimoto in Shintomicho, where the business originally started. Sushi Miyuki (鮨 美幸), which is the second restaurant of Sushi Hashimoto, also began here.
Mr. Konno, a pupil of Mr. Hashimoto, now manages this restaurant. While the shop curtain still carries Hashimoto’s name, the nameplate displays Sushi Miyuki.
Sushi Miyuki is open for lunch starting at 12 p.m. They offer a special lunch course featuring sushi only, priced at 8,800 yen. The dinner course is 17,600 yen. The restaurant has 8 seats, and groups of more than 6 people can reserve a private room.
At the beginning of our meal, we toasted with highballs.
The first dish was clam sashimi. On the left is geoduck clam, and on the right isIshigaki-gai. Both were sweet and delicious, with a softer texture.
Next came boiled octopus, which had a nice crunchy texture.
After that, we had Crab ball. At first, I couldn’t tell if the exterior was soft or hard, so I used a spoon to break into the bowl…
It was incredibly soft, like cream, and inside, it was filled with crab meat. The white exterior was albumen, and the yellow sauce was made from egg yolk. Delicious! The crab ball was absolutely my favorite dish of the day!
Next was Bonito, which was lean and refreshing in taste.
I also ordered a glass of Japanese sake, Iwaki Kotobuki (磐城 壽 純米酒). It has a lower alcohol content, making it easy to drink.
Fatty Kokanee salmon was served after the refreshing bonito.
Namero made of surf clam’s string.
Amaebi shrimp dressed with sea urchin. It had a sticky texture, and it paired wonderfully with sake.
quickly finished my drink and ordered the next sake. This was Eiko Fuji Sakemirai (栄光富士 酒未来) from Yamagata prefecture.
Dried round herring overnight. It was flavorful.
Next came grilled eel, served Shirayaki-style.
Then, gari (ginger pickles) was served, marking the start of the sushi course.
Mr. Konno began the sushi course with gizzard shad, just like Sushi Hashimoto. The sushi was smaller, making it easier for me to eat, but I was still satisfied with the portion size.
Baby cuttlefish. It’s a rare treat since the season is very short, so I was happy to have it.
Young red sea bream
Lean meat of tuna.
Tiny crab…No. It’s legs of baby cuttlefish. These were seasoned with soy sauce and grilled, offering a flavorful taste.
Surf clam. Hashimoto’s surf clam is always fantastic, and Mr. Konno prepared the same high quality. Just look at the way he cut the seafood – it’s like a work of art. Thanks to his technique, the sushi danced in our mouths!
Ark shell. This course had many clams, and each one was sweet and delicious.
Toro. It was aged longer, like meat, and had a rich, fatty flavor that was delicious.
A delicious serving of horse mackerel.
A flavorful Sardine. Simply good.
The fat flows beautifully in this grilled splendid alfonsino. A perfect balance 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!
