"Today, I continue to be amazed by the exquisite sushi offerings."Having enjoyed sushi for a long time, visiting renowned establishments has become somewhat of a mission for me. However, Sushi Nishizaki remains one of the few places that excites me every time I visit. This is because there is always something different from my previous experience.As I predicted when it first opened, its reputation has soared year after year, and this year it has even earned the [2026 Tabelog SILVER] award, making it a well-known gem in Tokyo's sushi scene. I couldn't be happier as a fan.【Nishizaki * Today's Omakase Course Order】↓ Appetizers.◉ Octopus Vinegar Dish The cucumber is cut in a unique way, adding a fresh twist.◉ White Clam Sake Stew ◉ Chawanmushi (Steamed Egg Custard with Clam Broth and Seaweed) ↓ Sushi.◉ Spring Child (Lightly Wrapped in Kombu) ◉ Aori Ika (Squid) The familiar ultra-thin slices are layered, transforming the typically firmer aori ika into an unbelievably tender and creamy delight. Nishizaki's style involves seasoning with water salt (saltwater) mixed with yuzu.◉ Hon Masu (Marinated) ◉ Aji (Karatsu) While I believe the fat content is top-notch, the chef mentioned that the current trend is to prefer fish from Shimane, known as Donchicchi, which has too much fat. Right now, he favors Karatsu or Senzaki (Yamaguchi).◉ Mehikari (Raw) This is a rare delicacy that can only be served at its best size.◉ Chutoro (Marinated) ◉ Katsuo (This time, smoked with straw) ◉ Kohada (Firmly and classically prepared) ◉ Sweet Shrimp (Wrapped in Kombu) ◉ Purple Sea Urchin ◉ Anko (Monkfish Liver) Roll (with Ponzu and Shiso) ◉ Soup (Miso Soup with Bonito Flakes and Fish Broth) ◉ Tamagoyaki (Egg Omelet reminiscent of Yokan and Jelly) ↓↓↓ Additions ◉ Kohada ◉ Shako (Mantis Shrimp) ◉ Tekka Maki (Tuna Roll) ◉ Dry Gourd 【Thoughts on the Dishes】 The sushi here leaves a lingering impression and memory that goes beyond just being "delicious." With a sharp focus on his craft, Chef Nishizaki creates sushi that is both incredibly delicate and elegant, almost as if it were a contradiction. One bite of the iconic squid and spring child sushi will leave you in awe. *The rice is also small and feminine. Today, I was reminded once again that some of my favorite sushi restaurants in Japan, such as "Hisada," "Nishizaki," "Mikoshin," and "Miyagawa," do not merely follow the Edomae style but possess a distinct originality rooted in the chef's background and local influences. Moreover, with such exquisite craftsmanship and offerings, even during lunch, adding extras for JPY 21,000 is simply breathtaking and leaves one speechless... it’s heavenly. By the way, lunch is only available about 3 to 4 times a month.【Other】 I look forward to even more growth and evolution in the future. It was a great meal!! Thank you for reading until the end. I would appreciate it if you could like, follow, and save this restaurant. Thank you!
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