It's Saturday evening.I'm in Hanzomon.I picked up some rosé champagne for next week's sushi gathering at a liquor store in Yotsuya San-chome. With this heat, I really didn't feel like carrying it around. Since the sushi restaurant is nearby, I plan to have them chill it for me and pick it up on the day. Plus, there's a special 10% discount just for that day. What a lucky find! I happily strolled down Shinjuku Street to Hanzomon. I turned left down a side street and arrived at Sushi Mizukami.Although I had been meaning to visit for a while, I had been putting off making a reservation. Recently, I was invited to a private gathering with a group of drinking friends, and without hesitation, I raised my hand like a kid eager to participate in a school event.There were eight of us, including myself. We lined up at the straight counter, and now, let’s get to the main event.Here’s the course we enjoyed, along with the additional nigiri we ordered. I’ve included comments for each dish in the photo section, so I hope you enjoy them together with the images.And it was a great meal.Mr. Mizukami, who hails from the renowned Sukiyabashi, has spent over a decade supporting the brand at both the main store and the Roppongi location. His experience is truly impressive. I could keenly sense his pride in the rice vinegar sushi rice, which has a distinct balance of saltiness and acidity. Indeed, sushi is all about the rice! The young sea bream from Maisaka highlighted the fresh flavors of the new squid from Izumi, while the pure fat of the Mehikaru from Fukushima was perfectly balanced. The harmony of the seaweed from Marutomo (Funabashi) and the sweetness of the purple sea urchin from Okushiri was flawlessly executed. I will definitely be coming back for this rice! ⚫︎ Oni Morokoshi from Tsunan, Niigata⚫︎ Ayu from Ofunato: grilled and lightly smoked - Myoga - Sudachi⚫︎ Shima Ebi from Hokkaido: blanched - Ume paste - Nagaimo - Okra: tataki⚫︎ Simmered dish: - White squid: tentacles - Awafuu from Kyoto - Mini okra⚫︎ Grilled dish: - Large anago from Ofunato - Cucumber salad - SudachiThe tuna is from Yoshinoka. The others seem to be sourced directly from fishermen.⚫︎ Mako Karei from Fukushima⚫︎ New squid from Izumi⚫︎ Marinated from Sakai Port, net-caught⚫︎ Chutoro from Sakai Port, aged one week⚫︎ New baby fish from Maisaka⚫︎ Hokkyokai from Fukushima⚫︎ Horse mackerel from Izumi⚫︎ Kuruma Ebi from Kagoshima, farmed⚫︎ Sardine from Choshi, with green onions⚫︎ Purple sea urchin from Okushiri - Seaweed: Marutomo's mixed⚫︎ Mehikaru from Fukushima⚫︎ Tentacles of new squid from Izumi⚫︎ Bonito from Kesennuma: - Grilled over straw⚫︎ Anago from Tsushima⚫︎ Special order: Tsume wasabi⚫︎ Tamago⚫︎ Water eggplant from Senshu⚫︎ Clear soup: - Sea bass (from Murakami Koichi) bone broth----- Additional -----⚫︎ Kinmedai from Choshi - Kombu marinated⚫︎ Hiragai from Shinojima - Sudachi⚫︎ O-toro from Sakai Port⚫︎ Simmered clams from Kashima⚫︎ Dessert: - Pione grapes from Hiroshima - Yubari melon - Kimi melon from Saitama- Ebisu: small bottle- Raifuku: Junmai Ginjo, Ibaraki--- Gifts from fellow diners ---- Sanran: Daiginjo, Tochigi- Hirasei: Yamahai Junmai, Akita- Urasugata: unfiltered, raw sake, TochigiRating: 4.25
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