Course: JPY 22,000 (tax included) Alcohol: 3 drinks Total: JPY 26,000 This sushi restaurant is a 3-minute walk from Nagahoribashi Station. I visited during the second seating. Starting with "Grilled Sweet Shrimp and Eggplant in Dashi", the meal included 5 appetizers, 10 pieces of nigiri, and dessert. Sushi Shizuku's nigiri showcases high originality and the aesthetics of addition. The "Flounder" is presented as a Nishikigoi (koi fish), the "Sea Bream" features finely chopped kombu-cured sea bream hidden within, and the "Squid" is intricately cut and paired with caviar, demonstrating a unique approach compared to other restaurants. The "Whiting" has a hint of plum, the "Bonito" is marinated with shuto, and the "Red Snapper" is topped with chives, seasoned with salt and sudachi. There are no ordinary nigiri here. Despite the extensive preparation, every piece of nigiri is delicious, and it never feels overdone. The "Seaweed Miso Soup" features a dashi made from bonito and kombu, enhanced with a miso selected by a miso sommelier. Even the "Tea" served after the course shows creativity, blending Uji matcha from Kyoto with Shizuoka tea. Both the miso soup and tea were exquisite. This creative sushi restaurant takes an approach that is the complete opposite of traditional Edomae sushi. Here, you can experience truly unique nigiri that you won't find anywhere else. It was a great meal. Course Menu: ● Sweet Shrimp, Grilled Eggplant, and Karasumi ◯ Flounder ◯ Sea Bream ◯ Squid ● Scallop Chawanmushi ● Dried Anago (Conger Eel) ◯ Whiting ◯ Bonito ◯ Red Snapper ● Menuke (Sea Bream) with Okahijiki ◯ Otoro (Fatty Tuna) ◯ Marinated Lean Tuna ◯ Saba (Mackerel) Sushi ◯ Kitamurasaki Uni (Sea Urchin) ● Seaweed Miso Soup ● Peach Compote and Peach Jelly
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