【Appetizers】- Young Sweetfish simmered with Sansho- Sashimi of Water Octopus, Flatfish, and Bonito- Simmered Black Plum Shell- Vinegared Onions, Bell Peppers, and Sardines- Aosa Seaweed Chawanmushi (savory egg custard)- Seared Ebo-dai (Sweetfish)- Monkfish Liver- Grilled Eel (Shirayaki)【Nigiri】- Kasugo-dai (Young Sea Bream) - incredibly fluffy ♡♡- Aka-amadai (Red Tilefish) - delightfully sticky ♡♡- Aori-ika (Bigfin Reef Squid)- Isaki (Striped Jack)- Mehikari (Shiny Dory) ♡♡- Hokkigai (Surf Clam)- Marinated Red Fish- Chutoro (Medium Fatty Tuna) ♡- Kohada (Gizzard Shad)- Botan Ebi (Sweet Shrimp) - delightfully sticky ♡- Uni (Sea Urchin)- Anago (Sea Eel)- Tamago (Egg) ♡- Shako (Mantis Shrimp)─────────────────────────This was my first visit to Sushi Nishizaki.It’s a sushi restaurant run by Chef Nishizaki, who hails from "Sushi Nanba."You can feel an overwhelming individuality in the white fish nigiri here.The appetizers were impressively crafted, featuring Young Sweetfish simmered with Sansho, Simmered Black Plum Shell, and Aosa Seaweed Chawanmushi, showcasing meticulous seasonal work.Dishes like Grilled Eel and Monkfish Liver, which pair well with sake, heightened my anticipation for the nigiri.As for the nigiri, the expression of white fish was particularly striking.My personal MVPs were the "Kasugo-dai" and "Aka-amadai."Kasugo-dai had a fluffy texture and refined sweetness.Aka-amadai had a sticky, clingy richness from aging.Even though they are both white fish, the distinct textures showcased the chef's skill.The Mehikari nigiri was also a rare treat, with its beautifully melting fat. It was the best Mehikari nigiri I’ve ever had.Additionally, the Botan Ebi's sticky texture and sweetness, along with the melt-in-your-mouth Chutoro, were outstanding, making the overall quality of the nigiri exceptionally high.I believe the great cost-performance is a key reason for its popularity.I look forward to visiting again in a different season.It was a great meal.
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