Highlights of my visit:Nigiri:- Kohada (Gizzard Shad)- Ikura (Salmon Roe) - Fresh- Meichidai (Sweetfish)- Murasaki Uni (Purple Sea Urchin)- Kobashira (Small Clams)- SardineRoll:- Negi Nakaochi Hosomaki (Green Onion and Fatty Tuna Roll)The Nakaochi and Kobashira were rare finds.At this time of year, after the Obon festival, enjoying fresh ikura at Miyakawa is a true luxury. The flavor is still mild, but you can really feel the change of seasons.The Murasaki Uni I had towards the end was also exceptional. Its fresh taste, thanks to not being dehydrated, was wonderful.Once again, I left completely satisfied.
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