In early May, I visited Miyazaki, just after the Golden Week. On the first night, I went to "Isshin Sushi Koyo," which I had reserved about two months in advance.As I arrived by taxi, I was greeted by a tranquil house surrounded by trees, with a calm entrance.Upon entering, I was guided to the counter. The spacious counter features multiple stations, allowing every guest to feel like the star of the show, with sushi and appetizers being prepared right in front of them. The head chef, the second chef, and many staff members worked seamlessly together.Behind the counter, a large window showcased a picturesque view of the garden's greenery.I was shown ingredients like abalone and majaku, and the course began.What stands out at Koyo is the opportunity to enjoy local ingredients from Miyazaki and Kyushu. Unique items such as majaku and sea eel, which are not commonly found in the Kanto region, are available. Additionally, you can savor local delicacies like caviar (from butterfly rays, a Miyazaki specialty), horse mackerel, and sea urchin.The clientele seemed to consist mostly of tourists from Tokyo and other areas, which made the service feel experienced and allowed for a relaxed dining experience.This restaurant is dedicated to local seafood, offering it in its finest condition, making it a truly valuable establishment.---------------▫️ Appetizer: Sashimi Majaku, hermit crab with miso Abalone, rare Ise lobster Homemade caviar from butterfly rays, also a Miyazaki specialty ▫️ Fresh Oysters Large fresh oysters. The first one (the larger part) is enjoyed with just citrus, allowing the minerals and umami to shine through. The second is savored with ponzu sauce.▫️ Flounder Appetizer Topped with rock salt. Lightly seasoned with rock salt and wasabi.▫️ Sweetfish Appetizer Back and belly. Served with soy sauce and wasabi.▫️ Isaki Marinated in ankimo (monkfish liver) jelly.▫️ Managatsuo ▫️ Saltwater Sea Urchin Bamboo shoots, homemade karasumi (dried mullet roe).▫️ Toro ▫️ O-toro (fatty tuna) marinated ▫️ Toro Roll ▫️ Okose Served with green beans, burdock, and eggplant, lightly seasoned with sansho pepper, paired with Jyoheiji sake.▫️ Horse Mackerel Miyazaki horse mackerel, red vinegar.▫️ Akagai (red clam) ▫️ Sea Eel Wild eel, prepared in the Kansai style without steaming, crispy and firm.▫️ Kinki (red sea bream) Grilled with yuzu salt.▫️ Aori Ika (bigfin reef squid) Finely sliced, rich texture.▫️ Tachiuo (beltfish) Served by hand.▫️ Sea Urchin Miyazaki sea urchin, rich and creamy with a unique aroma and flavor.▫️ Kuruma Ebi (sweet shrimp) Miso extracted and aged for three days.▫️ Anago (conger eel) Melt-in-your-mouth conger eel, simply the best.▫️ Tamago (egg) ▫️ Dessert Monaka (wafer cake).
We use cookies on this site to enhance your user experience.
