【Visit Date】Dinner on July 24, 2026【Order Details】Omakase Sushi Course - BiwaMedium Draft BeerKyogokuSmall Draft BeerOn this day, I wrapped up my part-time job two hours early and headed back to my hometown, Nagahama. I originally wanted to visit for sightseeing and enjoy a parent-child rice bowl, but due to timing issues, I ended up only visiting this restaurant. It’s about a 10-minute walk from the station. Kyogoku Zushi has been on my list for years. It’s located in a shopping street, blending in beautifully with its surroundings.I arrived a little before my reservation time of 6 PM and went straight to the counter. The seating arrangement that day was 1 (me), 2, and 3.While there seemed to be many seats available besides the counter, the menu there appeared to be limited, and if you wanted to enjoy the higher-end courses, the counter was the place to be.I had made a reservation for the most expensive Biwa course from the various options available.As usual, I started with a beer and the course began.Here’s what I had, and I apologize if I got anything wrong:~Appetizer Part~● Assorted Platter (3 types) - Seared Bonito (smoked with cherry wood) - Tender Boiled Octopus - Biwa Trout prepared as Namero (with country-style miso and condiments)● Chairo Maruhata (Suruga Bay) with egg yolk ponzu● Grilled Taira Clam (Mikawa Bay) with shichimi and seaweed● Hamo (pike eel) with homemade sauce of bonito broth and plum paste● Grilled Biwa Trout● Tempura of Young Sweetfish with Fushimi Sweet Pepper● Chilled Chawanmushi with Corn and Additive-Free Sea Urchin (grilled with soy sauce)~Nigiri Part~● Young Sweetfish Nigiri● White Sweetfish● Hanadai (Flower Sea Bream) with sake frost● Hanadai (Flower Sea Bream) marinated in sweet vinegar● Fried Sweetfish scales● Pickled Biwa Trout● Marinated Bluefin Tuna● Back Fat● Kohada (Gizzard Shad)● True Mackerel● Grilled Spanish Mackerel● Saba (Mackerel)● Fresh Sea Urchin● Anago (Conger Eel) from Tsushima● Toro-Taku (Nakaochi, pickled daikon, shiso)● Tamagoyaki (Japanese Omelette, Kanto style and Kansai style)● Soup made from fish bones and scraps~Dessert~● Brown Sugar Pudding (choice of hojicha blancmange or apricot sorbet)It seems they use quite a bit of fish from the famous Sasu-e, featuring many top-quality ingredients. However, I felt that some of the nigiri had strong wasabi and salty flavors. The tempura of young sweetfish was excellent.The friendly chef was enjoyable to talk to, and he provided detailed explanations about the dishes, which left a good impression. I was able to spend a comfortable time there.I finished around 8 PM, and the total bill was JPY 18,480.I have to wake up at 4 AM for Shizuoka tomorrow, so I should head home early to avoid oversleeping.It was a great meal.
We use cookies on this site to enhance your user experience.
