A Taste of Edo-style Sushi in Akasaka: The Story of Horse Mackerel and AnagoI finally made my way to Kizaki, a sushi restaurant in Akasaka. Located just a few minutes' walk from Akasaka Mitsuke Station, it’s surprisingly situated on the 5th floor of the Seimei Kaikan building. The calm atmosphere, centered around the counter, allows the chef to prepare Edo-style sushi right in front of you.- Assorted Appetizers (Sajima Octopus, Kesennuma Tuna Salted Fish, Red Clam Tsukudani)The three appetizers are elegantly arranged on a hexagonal blue plate. The Sajima octopus has a perfect texture and sweetness. The salted tuna from Kesennuma is rich in flavor, making it a perfect match for Japanese sake. The red clam tsukudani offers a gentle taste of the ocean, raising expectations from the start.- Kombu-zimeThe umami of the kombu has soaked into the fish, resulting in a refined sweetness. The preparation of the white fish is meticulous.- Horse MackerelThis was the highlight of the meal. The thickness of the fish is exceptional, and with each bite, the umami bursts forth. It has a firm texture without being heavy, and the aftertaste is refreshingly clean. This alone is worth the visit.- Tuna (Akami and Chutoro)The akami has a vibrant color with a strong hint of iron. The chutoro melts in your mouth, with a perfect balance of sweetness from the fat.- Torigai (Cockle)With a crunchy texture, the flavor of the ocean fills your nose. The harmony with the rice is also excellent.- Sea Urchin Comparison (Bafun Uni and Murasaki Uni)Both types are served on a round blue plate. The bafun uni is rich and has an overwhelming sweetness, while the murasaki uni melts in your mouth with a refined umami, clearly showcasing the difference in ingredients. This dish is a must-try for sea urchin lovers.- Anago (Conger Eel)I was surprised by the thickness of the eel. It has a strong umami flavor yet crumbles delicately. The sauce is perfectly balanced, not overly reduced, allowing the ingredient's natural flavor to shine.- Simmered ClamAs soon as it enters your mouth, the briny flavor spreads. This piece highlights the quality of the ingredients.- SoupThe miso soup, made with a rich fish stock, has a high concentration and is satisfying to drink. It could stand alone as a dish.- SakeI enjoyed three distinct types: Sumikoe (Miyagi), Gikyo (Aichi), and Tsurugai (Niigata), appreciating how each paired with the dishes. The selection, focused on the breweries and regions, truly shines.◻︎ Overall AssessmentThe quality of the ingredients—especially the horse mackerel and anago—can be considered among the best in Tokyo. One honest note: the red vinegar in the rice was a bit strong overall, occasionally overpowering the delicate flavors of the white fish and shellfish. I personally feel that if the acidity were a bit milder, the quality of the ingredients would stand out even more.It was a great meal.
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