Isshinzushi Koyo Miyazaki

I visited this renowned sushi restaurant during the holiday week of Obon, making a reservation through Tabelog. Upon entering, I found the seating for 40, and it's well-known in Miyazaki.I ordered the "10-piece Nigiri" course, but it actually included 11 pieces, which was a pleasant surprise! The course showcased the exceptional skills of the master chef, allowing me to savor the finest sushi. Every piece was refined, from the cuts and preparation to the perfect harmony with the rice, reflecting a high level of quality. Among the highlights were the "Chutoro" and "Otoro," as well as the generously served "Uni" and the wonderfully tender "Aori Ika." The perfectly grilled "Tachiuo" was also excellent!I will definitely visit again! It was a great meal! Less

Course: JPY 12,100Imo Shochu x 2Total: JPY 14,520This sushi restaurant is a 12-minute walk from Miyazaki Station.I made a reservation through Tabelog.Before the nigiri, we had one appetizer.We started with "Otoro" and enjoyed 12 pieces of sushi.The rice is seasoned with red vinegar, with larger grains that are slightly firm.The vinegar flavor is strong and sharp.The fish is primarily sourced from Kyushu, including Miyazaki.The "Kisu" is paired with a hint of sansho pepper,The "Katsuo" is salted and brushed with soy sauce infused with a hint of straw,The "Kuruma Ebi" is marinated in katsuo dashi and then warmed at the end,showcasing the chef's creativity.Instead of a fixed start time, you can choose your starting time in 15-minute intervals.The counter offers a spacious feel, with one side entirely glass, providing a beautiful view.I appreciated the service that matched each guest's pace.It was a great meal.Course Menu:● Okra and Nagaimo Salad◯ Otoro with Kombu◯ Horse Mackerel◯ Kisu◯ Swordfish◯ Red Clam◯ Striped Jack◯ Squid◯ Sea Urchin◯ Marinated Kuruma Ebi◯ Katsuo◯ Anago● Red Miso Soup◯ Egg● Monaka Less

【Ordered Items】・Omakase Gokushin Sōden JPY 38,728・Japanese Sake and Wine Pairing JPY 18,150◻︎Appetizers・Mango with Shrimp and Caviar・Sea Urchin with Eggplant・Pike Conger・Octopus・Fig・Kamasu (I think)◻︎Tsubugai, Hiragai, and Jun-sai in Asari Broth with Hebesu◻︎Sashimi・Flounder・Sea Bream・Striped Horse Mackerel・Isaki◻︎Grilled Dishes・Natural Eel・Sea Bass (with a rice porridge made from young leaves)◻︎Nigiri・Red Meat・Toro・Horse Mackerel・Akagai・Swordfish・Kisu・Shibudai・Squid・Sea Urchin・Kuruma Ebi・Bonito・Anago・Tamago・Rolls・Dessert【Dining Time】Weekdays at 8 PM【Purpose】Lunch/Dinner【Atmosphere】If you visit Miyazaki, you must experience "Isshin Sushi Koyo" at least once! ✨The sushi world created by Chef Kuukubo is so captivating that you will want to visit again and again.【Impression】When the appetizer of mango, shrimp, and caviar arrives, there’s no need to say anything more. Each visit brings continuous surprises and emotions. Since the Day of the Eel was approaching, we were served natural eel, and the playful touch with the sea bass was delightful. The nigiri speaks for itself, showcasing meticulous craftsmanship throughout. The more you visit, the more you are drawn into the charm of this restaurant.【Recommended For】Those who want to be impressed by sushi.【Restaurant Information】◼︎Name: Isshin Sushi Koyo◼︎Location: 21 Showa-cho, Miyazaki City, Miyazaki Prefecture◼︎Free Parking: Available◼︎Seating: Counter Seats / Table Seats Less

I opted for the 10-piece course priced at JPY 10,000.*I forgot to take a picture of the shrimp.When I called, I was pleasantly surprised that they readily reserved a private room for me, even with children. There were no minimum charges for using the private room, and no dress code to worry about. They encouraged me to come, which made me very happy. I truly appreciate that they provided a baby bed as well.In a private room, they serve the sushi already prepared, but if you can sit at the counter, I would definitely recommend that option.I usually dislike sea urchin, but it was incredibly fresh and had no unpleasant smell; it was the best I’ve ever had.The squid was also sliced thinly and layered, and personally, I found it to be the most delicious item I tried. Less

The fatty tuna, horse mackerel, red clam, swordfish with wasabi, smelt, engawa (flounder fin), squid, sea urchin, shrimp, negitoro (green onion and fatty tuna) roll, bonito, dried gourd, cassero egg, and mango Imo Shochu, all seasoned with kombu soy sauce, were absolutely delicious!!! This became my favorite memory from my trip to Miyazaki. The chef's lively sushi-making and conversation, along with his warm personality, and the wonderful attentiveness and good voice of his apprentice made this one of the most enjoyable sushi experiences I've ever had! Additionally, the prices were surprisingly low; I believe it would cost at least 1.5 times more in Tokyo. I definitely want to visit Isshin Sushi Koyo again on my next trip to Miyazaki. Thank you very much! Less

Chilled Chawanmushi A light chawanmushi topped with okra sauce.Horse Mackerel Fresh and free of any fishy smell.Red Meat Aged to achieve a rich, creamy texture.Otoro Less fatty than typical otoro.Red Clam, Kiss Fish, Sea Bream, Aori Squid, Bonito, Sea Urchin, Sweet Shrimp The sea urchin was delicious, but the nori was not crispy.Spanish Mackerel, Anago, Egg The anago was indeed delicious, while the sea bream was just average.Ice Cream with Sweet Red Beans in a Monaka Shell.I felt less satisfied compared to last year. At JPY 18,150, I cannot recommend this experience. The cost-performance has declined. Less

I never expected to enjoy sushi with such a high level of satisfaction in Miyazaki. The freshness of the ingredients and the skill of the chefs are evident, and you can truly feel the dedication put into each piece. The hospitality of the staff was also outstanding, and their thoughtful attention made for a comfortable experience throughout my visit. This restaurant offers a special experience that encompasses not just the food, but also the ambiance and service. I definitely want to return the next time I visit Miyazaki. Less

I visit Miyazaki almost every year, and this is my favorite sushi restaurant that I always return to. This time, I came with two adults and two children. I made a reservation using Pocket Concierge, which was very convenient as I didn’t have to worry about the payment on the day of our visit.The adults ordered the "10-piece Nigiri" (JPY 12,100, tax included). The children ordered a la carte, choosing ikura, octopus, tuna, toro tekka maki, negitoro maki, natto maki, toro-taku maki, tamagoyaki, and chawanmushi, enjoying as much as they liked. I was happy to see them eat so well, but before I knew it, their total was almost the same as ours (laughs). While I feel their growth, I might need to prepare myself for next year.By chance, we encountered "Sushi Riman," who is famous for eating sushi every day, which was a surprising moment for us.All the sushi was consistently delicious, but the standout for me was the swordfish. It’s not something I get to eat often, but its elegant fat and delicate umami were wonderful, and I savored every bite.On the other hand, dining with children tends to lead to a la carte orders, which can add up quickly, making me a bit nervous. I realized once again that to truly enjoy the charm of this restaurant, the course menu is the best option.This is a special place that makes me feel grateful every time I come to Miyazaki, thinking, "I’m glad I could come again this year." I definitely want to visit again next year. Less

I hadn't had the chance to visit until now, but everyone who has been here said it was delicious. Finally, my wish has come true, and I was able to visit. The stylish interior creates a very calming atmosphere. The view of the garden from the counter, with its large glass window, offers a wonderful sense of openness and light. Each dish was exceptional, making it hard to resist ordering more drinks. I chose a local shochu on the rocks. I heard there’s a wine shop next door that also serves as a cellar, with around 3,000 bottles according to the owner's son. The sushi was served in a thoughtful order, considering the connection between each piece and the seasoning, as explained by the chef. I found the vinegar on the first piece, kohada, to be a bit strong (but still delicious), yet when I had the second piece, the aftertaste harmonized beautifully, creating a pleasant experience. It was simply amazing (I lost my words) and a truly happy time. It was so good that I ended up ordering three extra pieces! Less

This sushi restaurant is about a 10-minute walk from Miyazaki Station. The approach is lined with lush trees, leading to a tranquil entrance adorned with a noren curtain.Inside, there are counter seats, table seats, and private rooms. A beautiful courtyard stretches out beyond the large windows, creating a serene atmosphere reminiscent of a traditional ryotei. This time, I enjoyed my meal at the counter seat overlooking the garden.I opted for the 12-piece nigiri course priced at JPY 18,150, which included an appetizer, 12 pieces of nigiri, a soup, and a dessert.The dishes served were:⚪︎ Chilled chawanmushi with okra sauce⚪︎ Medium fatty tuna (Chutoro)⚪︎ Fatty tuna (Otoro) marinated lightly in kombu⚪︎ Horse mackerel (Aji) with green onion⚪︎ Swordfish (Tachiuo) with sudachi⚪︎ Kiss fish (Kisu) with yuzu in between, served with roasted sake⚪︎ Red snapper (Kinmedai) marinated and lightly seared⚪︎ Squid (Aoriika) with a rich texture⚪︎ Sea urchin (Uni) served on hand-rolled nori⚪︎ Shrimp (Ebi)⚪︎ Striped jack (Shimaaji)⚪︎ Conger eel (Anago)⚪︎ Egg (Tamago)⚪︎ Soup (Owan)⚪︎ Ice cream monaka (Ice Cream Sandwich)The nigiri pieces were generally small, with the toppings slightly larger than the rice. The rice was made from large grains that had a nice texture and were seasoned with a good amount of vinegar.Since the courses are not served all at once, you can enjoy your meal at your own pace. I found the volume of the 12-piece nigiri lunch course to be just right. With its pleasant atmosphere, this restaurant is perfect for anniversaries or special occasions. Less

【Visit Date】Sunday 【Time】11:30 【Reservation】Via Tabelog 【Course】JPY 11,000 The number of seats and staff here is quite impressive compared to other places. It seems suitable for large groups, especially after ceremonies. I think it’s remarkable how they can provide high-quality sushi to so many customers, all with different arrival times and courses. I had a very delicious and enjoyable time. There is also a dedicated parking lot, and the access from the station is not bad. If you're traveling to Miyazaki, this is definitely a place you should visit. Less

The red sea urchin has just started to appear. The local purple sea urchin has a strong aroma. The local octopus is tender, and the conger eel is perfectly crispy. The junsai (water shield) is large, and the eel has a beautifully grilled skin.The kiss (whiting) nigiri is beautifully presented, with a luscious texture.The swordfish has a rich fat that dances in your mouth.The additional kanpyo (dried gourd) roll is the perfect way to finish the meal.The seasonal mango is enhanced with a special sake, making it even more flavorful.This number one restaurant in Miyazaki continues to evolve. Less

I visited the famous Isshin Sushi Koyo in Miyazaki Prefecture and made a reservation in advance.There is a parking lot across the road. I pre-ordered the 12-piece nigiri course (JPY 18,150). The service does not start all at once; when I arrived, there were about two groups ahead of me. I learned that more than half of the customers are usually from outside the prefecture.The course was served in about an hour. Overall, the freshness of the ingredients was impressive, and I was surprised by the size of the portions. The rice was large-grained, firm, and had a strong acidity with little sweetness. Personally, I didn’t feel a strong harmony between the rice and the toppings.The chef watched over us with a smile as we enjoyed the sushi. The apprentices were friendly and engaged with us, making the atmosphere quite comfortable despite it being our first visit.Here’s the order of the dishes served (⚪︎: nigiri, ⚫︎: side dishes):⚫︎ Chawanmushi (steamed egg custard with clams and sea urchin)⚪︎ Chutoro (medium fatty tuna)⚪︎ Zuke (marinated tuna)⚪︎ Horse mackerel⚪︎ Aori squid⚪︎ Sawara (Spanish mackerel)⚪︎ Akagai (red clam)⚪︎ Uni (sea urchin from Miyazaki)⚪︎ Kuruma ebi (sweet shrimp)⚪︎ Negitoro maki (tuna and green onion roll)⚪︎ Kisu (whiting)⚪︎ Kinmedai (golden eye snapper)⚪︎ Nitsuke anago (braised eel)⚫︎ Soup⚫︎ Tamagoyaki (Japanese omelet)⚫︎ Ice Monaka (ice cream sandwich)Additional:⚪︎ Kanpyo maki (dried gourd roll)All the ingredients were delicious, but the Aori squid and Akagai were particularly memorable. The Aori squid was finely layered, providing a unique, sticky texture. The Akagai had a firm bite with a gradually spreading sweetness that was delightful.Moreover, the Tamagoyaki was fluffier than it looked, with a refined sweetness that was very enjoyable.Although not pictured, the non-alcoholic ginger tonic I ordered was exceptionally refreshing, with a sophisticated sweetness that I had never experienced before. Personally, I thought it paired well with the sushi.I can understand why this place is popular in Miyazaki Prefecture. I sensed that the side dishes might also be delicious. In fact, I found myself more intrigued by the side dishes than the nigiri.It was a great meal! Less

125/200Isshin Sushi Koyo has been preserving its tradition in this area since the Showa era.As a renowned establishment, it has become a dream destination for food lovers across the country, thanks to its exceptional ingredients and the refined techniques that have been honed over the years.Upon entering the restaurant, the first thing that captivates you is the stunning view beyond the counter.A large, beautiful pane of glass, reminiscent of a movie screen, frames the gently swaying trees outside.The space feels like it has seamlessly incorporated Miyazaki's rich nature, and just sitting there brings a sense of calm and relaxation.Here, you can enjoy carefully selected local ingredients from Miyazaki. The style of Isshin Sushi is characterized by a masterful blend of ocean delicacies and the bounties of the mountains.Once seated, the omakase course begins.Chawanmushi with Ikura.The first dish is a chawanmushi (savory egg custard) with a delightful aroma of dashi. As you take a bite, the smooth texture of the egg combines with the burst of rich flavor from the ikura (salmon roe), capturing your heart from the very start.Five-layered Tuna.The beautifully layered fish, skillfully cut, is a sight to behold. The harmony with the sushi rice is remarkable, and it gently melts in your mouth upon contact.Chutoro.The finely marbled fat blends perfectly with the pleasant acidity of the rice, leaving a refined sweetness that lingers.Horse Mackerel.This piece showcases the excellence of local Miyazaki fish! The flesh is surprisingly thick, and the clear aroma of the blue fish's fat pleasantly wafts through your nose.Akahagi (Red Clam).The delightful crunch of the texture is irresistible. With every bite, the refreshing scent of the ocean fills your mouth.Aori Ika (Squid).The intricate knife work on the squid showcases the craftsmanship. Thanks to this meticulous preparation, the sweetness of the squid is brought out to its fullest.Kawahagi (Filefish).This piece features moist flesh enveloped in rich liver, creating a deep flavor that brings a smile to your face.Tachiuo (Beltfish).The enticing aroma of the grilled surface whets your appetite. The juicy flesh bursts with umami, making it exceptional.Bafun Uni (Sea Urchin).On this day, we were treated to two types of uni!This one is served directly, and its robust richness and striking sweetness stand out against the crispy, fragrant nori (seaweed).Murasaki Uni (Purple Sea Urchin).In contrast to the bafun uni, this one has a clean, elegant sweetness that melts gently, surprising you with its different character.How luxurious it is to have such a comparison within the same course!Matsuba Crab.This dish comes adorned with a beautiful red brand tag.The sweet flesh, perfectly boiled, intertwines exquisitely with the deep richness of the crab miso, creating a deliciousness that leaves you speechless.Kuruma Ebi (Tiger Prawn).This impressive kuruma ebi is also a specialty of Miyazaki!Its pleasant bounce and the intense sweetness that bursts forth with each bite are simply irresistible.Anago (Conger Eel).With a melt-in-your-mouth texture, the balance between the sweet sauce and the rice is exquisite. This concludes the sushi portion of the meal.The tamagoyaki (Japanese omelet) has a gentle flavor enriched with a strong dashi.A comforting miso soup seeps into your very being, providing a moment of relaxation.Finally, dessert.We enjoyed a refreshing ice cream wrapped in a crispy, fragrant skin, bringing this satisfying course to a delightful close.As I gazed at the beautiful greenery of the garden, the time spent savoring Miyazaki's blessings and the passion of the artisans was truly a unique experience that can only be found here.I had a wonderful conversation with the chef, making it a blissful time. It was a great meal! Less

I finally made it to Isshin Sushi Koyo, which I had been looking forward to for lunch during my business trip to Miyazaki! (о´∀`о)I sat at the spacious counter, where the friendly chef served up exquisite sushi with a strong presence. Since this was a training lunch and time was limited, I opted for the 12-piece sushi course. The aged selections were absolutely fantastic! Here’s the lineup for early summer (*´-`):● Foie Gras and Sea Urchin Chawanmushi ● Chutoro (Medium Fatty Tuna) ● Zuke (Marinated Fish) ● Horse Mackerel ● Akagai (Red Clam) ● Aori Ika (Bigfin Reef Squid) ● Zuke Kinme (Marinated Golden Eye Snapper) ● Tachiuo (Cutlassfish) ● Kuruma Ebi (Japanese Tiger Prawn) ● Maguro (Skipjack Tuna) ● Murasaki Uni (Purple Sea Urchin) ● Simmered Anago (Sea Eel) ● Tamagoyaki (Japanese Omelette) ● Miso Soup ● Kisu (Japanese Whiting) ● Ice Monaka (Ice Cream Sandwich) Despite being a first-time visitor without any introduction, the staff were incredibly kind and provided detailed explanations. It’s no wonder I became a fan!I definitely want to come back for the omakase course next time! (*´ω`*) Less

I visited Isshin Sushi Koyo, the main highlight of my trip to Miyazaki.While sightseeing was part of the plan, this restaurant was the top recommendation when we decided to go to Miyazaki.I was really looking forward to it! (*´∀`)The restaurant had a spacious and lovely atmosphere.It’s just a few minutes from Miyazaki Station, yet it feels like a wonderful escape.The menu featured many local ingredients, which was fantastic.The sushi rice had a unique character, but everything I tried was delicious.My friend was also impressed, praising the food enthusiastically.I thought it would be great to visit this place again in a different season.Reservation method: Via TabelogCourse price: JPY 38,720?Duration of stay: About 2 hoursReservation difficulty: Quite availableOrder: Beer and barley highballTotal bill: Around JPY 45,000 Less

In early May, I visited Miyazaki, just after the Golden Week. On the first night, I went to "Isshin Sushi Koyo," which I had reserved about two months in advance.As I arrived by taxi, I was greeted by a tranquil house surrounded by trees, with a calm entrance.Upon entering, I was guided to the counter. The spacious counter features multiple stations, allowing every guest to feel like the star of the show, with sushi and appetizers being prepared right in front of them. The head chef, the second chef, and many staff members worked seamlessly together.Behind the counter, a large window showcased a picturesque view of the garden's greenery.I was shown ingredients like abalone and majaku, and the course began.What stands out at Koyo is the opportunity to enjoy local ingredients from Miyazaki and Kyushu. Unique items such as majaku and sea eel, which are not commonly found in the Kanto region, are available. Additionally, you can savor local delicacies like caviar (from butterfly rays, a Miyazaki specialty), horse mackerel, and sea urchin.The clientele seemed to consist mostly of tourists from Tokyo and other areas, which made the service feel experienced and allowed for a relaxed dining experience.This restaurant is dedicated to local seafood, offering it in its finest condition, making it a truly valuable establishment.---------------▫️ Appetizer: Sashimi Majaku, hermit crab with miso Abalone, rare Ise lobster Homemade caviar from butterfly rays, also a Miyazaki specialty ▫️ Fresh Oysters Large fresh oysters. The first one (the larger part) is enjoyed with just citrus, allowing the minerals and umami to shine through. The second is savored with ponzu sauce.▫️ Flounder Appetizer Topped with rock salt. Lightly seasoned with rock salt and wasabi.▫️ Sweetfish Appetizer Back and belly. Served with soy sauce and wasabi.▫️ Isaki Marinated in ankimo (monkfish liver) jelly.▫️ Managatsuo ▫️ Saltwater Sea Urchin Bamboo shoots, homemade karasumi (dried mullet roe).▫️ Toro ▫️ O-toro (fatty tuna) marinated ▫️ Toro Roll ▫️ Okose Served with green beans, burdock, and eggplant, lightly seasoned with sansho pepper, paired with Jyoheiji sake.▫️ Horse Mackerel Miyazaki horse mackerel, red vinegar.▫️ Akagai (red clam) ▫️ Sea Eel Wild eel, prepared in the Kansai style without steaming, crispy and firm.▫️ Kinki (red sea bream) Grilled with yuzu salt.▫️ Aori Ika (bigfin reef squid) Finely sliced, rich texture.▫️ Tachiuo (beltfish) Served by hand.▫️ Sea Urchin Miyazaki sea urchin, rich and creamy with a unique aroma and flavor.▫️ Kuruma Ebi (sweet shrimp) Miso extracted and aged for three days.▫️ Anago (conger eel) Melt-in-your-mouth conger eel, simply the best.▫️ Tamago (egg) ▫️ Dessert Monaka (wafer cake). Less