Kyodai Zushi, a Michelin two-star sushi restaurant representing Niigata, was established in 1960 and is currently run by the second-generation owner.The exterior of the restaurant is impressive.The sushi showcases a remarkable harmony between the fish and rice, with the fish cut slightly thicker and the firm, well-balanced rice seasoned with vinegar. You can truly appreciate the texture of the rice grains.The Sado sea bass has a strong umami flavor, with just the right amount of fat and a satisfying chewiness that captivates you from the first piece.The sea bream is of high quality, with no unpleasant odors, offering a delicate and refined sweetness.The grilled shellfish has a crunchy texture and an irresistible savory flavor.The sweet shrimp, known as Nanban shrimp, has a rich sweetness and a melt-in-your-mouth texture.The Sado black throat sea perch is served directly, and since it feeds on Nanban shrimp, a bit of the shrimp's miso is added with wasabi. What a wonderful touch!The chawanmushi (savory egg custard) with aosa seaweed contains pickled plum, which is quite innovative.The natural sweet shrimp caught off the coast of Seiro, Niigata, is cut into easy-to-eat sizes, characterized by its firm texture and rich sweetness, available only during the summer.The thickly sliced sweetfish from the Shinkawa fishing port has a resilient, sticky texture that reveals more flavor the more you chew.The raw oysters are cut perfectly, creamy, and completely odorless.The squid (maika) is actually surume squid, and the way it is sliced is intriguing, showcasing its fibrous strength.The Aomori purple sea urchin is served directly, and the seaweed comes from Mikawa Bay in Aichi Prefecture. Since Niigata doesn’t produce delicious sea urchin, they use ones from outside the prefecture.The salt-grilled sweetfish from Minami-Uonuma, cooked for over an hour, has a crispy exterior and tender flesh, allowing you to enjoy it from head to tail.The red meat from Sado's fixed net has a rich umami flavor and pleasant acidity.The marinated medium fatty tuna is soft, with a pronounced sweetness in the fat.Next came grilled eggplant and pickled eggplant and daikon, with the eggplant being exceptionally juicy and delicious. Niigata is known for its high-quality eggplant.The grilled shrimp trimmings are a great snack.The hand-rolled sushi made with hairy crab from the Maase fishing port in Niigata is paired with flavorful seaweed from Ariake.The fish soup is perfectly seasoned.The thick rolls were available for takeout, but I enjoyed them on-site. They contained egg, gourd, and walnuts. I learned for the first time that Niigata has a tradition of adding walnuts to thick rolls.Finally, I had warm tea from Murakami and an egg omelet filled with Nanban shrimp paste. It was fantastic until the very end!The Niigata-style sushi, focused on local ingredients, exceeded my expectations. Not only the food but also the hospitality of the staff was top-notch.Above all, the chef's technique in making sushi is beautiful, crafted with care and a good rhythm.I definitely want to come back!It was delicious.Thank you for the wonderful meal.-----------------------------Thank you very much for reading until the end.I truly appreciate all your "follows," "likes," and "saving the restaurant." I look forward to your continued support.---------------------------
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