5-minute walk from Tohoku-zawa Station15-minute walk from Yoyogi-Uehara Station"Sushi Nishizaki"This time, I opted for the course menu.Contents:- Simmered octopus and sweetfish with Kaga thick cucumber- Mozuku vinegar- Assorted sashimi platter- White surf clam, sake-steamed- Edamame and sea urchin steamed dish- Grilled managatsuo with Kagura nanban miso- Ankimo (monkfish liver)- Eel- Spring child kelp sushi- Chidai sushi- White sweetfish kelp sushi- White squid sushi- Sardine sushi- Red meat marinated sushi- Horse mackerel sushi- Young gizzard shad sushi- Medium fatty tuna sushi- White shrimp kelp sushi- Sea urchin- Conger eel sushi- EggAdd-ons:- Toro-taku roll- Goya rollStarting with the simmered octopus and sweetfish with Kaga thick cucumber.The mozuku vinegar features the crunchy iwamo mozuku combined with junsai, creating a refreshing texture.The assorted sashimi platter includes grilled bonito, flounder, fresh octopus, and pickled new burdock. The flounder and octopus are enjoyed with different types of salt.The edamame and sea urchin steamed dish surprised me when I opened it, as I initially thought it was chawanmushi (savory egg custard). I started enjoying sake from this point. The explanations from the staff next to me were delightful. Although I usually prefer wine with sushi, the beautiful presentation of each dish led me to enjoy sake instead. When paired with the sea urchin, the sake transformed, becoming smoother and richer in flavor. It was fascinating how the taste elements were calculated.The grilled managatsuo with Kagura nanban miso had a wonderful aroma that complemented both the miso and sake, making it fragrant and delicious.The ankimo was prepared with minimal soy sauce, resulting in a fluffy texture. (Using salt can make it firm.) This version pairs well with beer, enhancing its flavor, and the wasabi I added was a nice touch.The eel was prepared in a sweet white broth and lightly grilled on the skin side, creating a unique sensation—moist and tender.The spring child kelp sushi had a thickness that felt a bit unusual.The chidai sushi maintained a firm texture even on the fifth day, with a noticeable thickness.The white sweetfish kelp sushi was rich in umami and delicious.The white squid sushi, known for its sweetness, was a bit tough. It had a strong sweetness rather than saltiness, lingering in the mouth.The sardine sushi had a fatty flavor but felt more compact than fluffy, as if it had been cooked.The red meat marinated sushi was made from Canadian tuna. Its surface was clear like yokan (sweet jelly), giving off a fragrant aroma rather than umami. This year's coastal catch has reportedly been devastating.The horse mackerel sushi was exceptionally delicious this year, with a texture that spread its flavor throughout my mouth.The young gizzard shad sushi was moist and flavorful, reminiscent of prosciutto.The medium fatty tuna sushi had a sweetness that made the soy sauce taste almost like kabayaki (grilled eel). I learned that wasabi had not been used until this point, and this was the moment I discovered the source of the sweetness. It was rich and delicious.The white shrimp kelp sushi was notably sweet for white shrimp. It was delightful.The sea urchin, possibly from Rebun Island, was paired with a special sake for sea urchin. Although it was a casual sake, the pairing was remarkable. Even after finishing the sea urchin, the flavor lingered in my mouth, creating a mysterious sensation.Finally, the conger eel sushi was beautifully drizzled with sauce.The egg was also a rich and moist type.As for the add-ons, the toro-taku roll and goya roll are regulars for loyal customers. The texture of the toro-taku was refreshing, perfect for summer.The chef's dedication to research was evident throughout, making for an enjoyable dining experience.------Helpful Memo------*At the time of visit☆Meeting the restaurantRecommended and invited by someone① Seating options include counter and private counter.
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