Kyodaisushi Niigata

Capturing the allure of the Sea of Niigata in every piece of sushi, Kyodai Zushi proudly stands in the Furumachi area. Established in 1960, the name comes from the fact that the first generation started the restaurant as brothers. In 2023, they relocated to their current location on Higashi-Hori Street. From acquiring the land to creating a space that embodies their ideals, everything reflects the vision of Ryuji Homma, who trained for about ten years in Tokyo before returning home in 2011 to take over the family business. Initially, they sourced high-quality fish from all over Japan, but realizing this was merely imitating Tokyo, they shifted their focus. They now emphasize local ingredients from Niigata, including seafood, rice, water, vinegar, and vegetables, translating Edo-style techniques into the local context. What began as a neighborhood sushi shop has evolved into "Niigata-mae Sushi" under the second generation.The course features a sequence of appetizers and nigiri, with the centerpiece being the slightly firmer sushi rice. It breaks apart in the mouth while retaining the shape of each grain, with a sharp balance of acidity and salt. This clear design effectively captures the delicate sweetness and clean fat of the fish from the Sea of Japan. It ensures that subtle flavors do not fade away, instead highlighting the individuality of each fish. The appetizers showcase the aroma and texture of the ingredients themselves, while the nigiri refines their appeal using Edo-style techniques. The logic of Niigata's ingredients and craftsmanship alternates throughout the course, weaving together a cohesive narrative.The "Nanban Ebi," meaning sweet shrimp in Niigata, gets its name from the red chili pepper called "nanban" due to their similar appearance. The vibrant flesh clings to the tongue, gradually releasing its sweetness. Next, the "Nodoguro" from Sado Island, which has been raised on these sweet shrimp, is lightly seared on the skin and paired with wasabi and miso, adding a toasty aroma and definition to its rich fat. The aftertaste is surprisingly clear, with the earlier tasted Nanban Ebi now serving as a backdrop to the umami of the Nodoguro. This unique approach incorporates the food chain of the sea into the course.The "Aosa and Ume Chawanmushi" combines the coastal aroma of aosa seaweed with the tartness of plum. The smooth egg custard spreads the umami of the dashi, while the plum cleanses the palate. Following this, the "Natural Kuruma Ebi" from Seiro Town, a seasonal delicacy caught only in summer, boasts a firm texture that sweetens with each bite. Its pure flavor leaves a lasting impression without any off-tastes. The "Kuro Mutsu" from Sado is quickly seared with straw from Myoko, releasing the aroma of the straw as the fat beneath the skin melts. The structure beautifully balances the thickness of the fat with the toastiness. The "Iwa Oysters" from Murakami, served with lemon, burst with minerals and richness, leaving a refreshing aftertaste that showcases the high potential of summer in Niigata.The "Ma-ika," referring to squid in Niigata, is prepared with fine cuts to create a tender texture, drawing out its sticky sweetness with each bite. Next, the "Uni" from Iwate Prefecture is the only non-local ingredient of the day. While focusing on Niigata products, they select only necessary ingredients without being bound by their origin, demonstrating the chef's calmness in not just showcasing the land. The rich sweetness melds with the aroma of nori and the acidity of the rice, dissolving into a harmonious blend in the mouth. The "Kodomo Ayu" from Minami-Uonuma is cooked slowly for over an hour, becoming tender enough to eat from head to tail, with a delightful combination of toasty surface, slightly bitter flesh, and rich roe. By incorporating not only seafood but also river blessings, the richness of Niigata becomes more three-dimensional.Next, the "Akami" caught with longlines in Sado has a clear taste without any off-flavors. The thick flesh has a pleasant bounce, and its red meat umami quietly expands with each bite. The same fish's "Chutoro" is marinated and filled with squid paste, layering the sweetness and sticky texture of the squid onto the fattier part of the fish, adding depth to the flavor. This relationship, where tuna feeds on squid, brings a narrative to the ingredients while enhancing their appeal.The "Grilled Asparagus" refreshes the palate with its juicy sweetness and green aroma. The "Pickled Daikon and Juzen Eggplant" also offers a pleasant contrast between the crispness of the daikon and the softness of the eggplant. The remaining half of the "Natural Kuruma Ebi" enjoyed earlier is grilled to create a savory appetizer. While the nigiri showcases its bounce and sweetness, this preparation reveals its aroma and concentrated flavor through cooking. Presenting the same shrimp in two different preparations draws out distinct expressions as if they were entirely different ingredients.The "Hand Roll with Hair Crab" from Mase Fishing Port is wrapped in nori with shredded meat. The sweetness of the crab is elevated by the toasty aroma of the nori, while the essence of the ingredient remains intact. The final "Futomaki" is filled with sweet and savory walnuts. This walnut-filled futomaki is a traditional sushi roll in Niigata, said to have originated when fresh fish was scarce, using walnuts as a preservable ingredient. The last "Tamago" incorporates ground Nanban Ebi, adding a fluffy texture with a hint of sweetness from the shrimp. Even the final egg reflects the essence of Niigata, maintaining the local flavors until the very end.What Kyodai Zushi creates is not just sushi made from Niigata ingredients. They discern the inherent qualities of the ingredients, give them definition with Edo-style techniques, and sometimes even incorporate the food chain and local culinary culture into a single piece. The Nanban Ebi and Nodoguro, tuna and squid, and walnut-filled futomaki—all connect to the significance of eating in Niigata. By acquiring land, creating a space, and restructuring both ingredients and techniques to fit this place, they have achieved a unique "Niigata-mae Sushi" that can only exist here. It was a great meal. Less

On the third day of my summer trip to Niigata, I aimed for Kyodai Zushi. It’s not a big secret, but this was one of the first places I made a reservation for during my itinerary.They operate two seatings at 17:00 and 20:00, and I booked an Omakase. While it’s not as competitive as the ultra-popular spots in the city center, the Saturday slots are still quite sought after. Luckily, I managed to secure the 17:00 slot and visited. ① Edamame, ② Madai (Sea Bream), ③ Chidai (Kasugo), ④ Grilled Bay Shell, ⑤ Nanban Shrimp, ⑥ Nodoguro (Blackthroat Sea Perch), ⑦ Aosa Seaweed and Plum Chawanmushi, ⑧ Kuruma Ebi (Sweet Shrimp), ⑨ Amadai (Sweetfish), ⑩ Oyster, ⑪ Shima Ika (Striped Squid), ⑫ Uni (Sea Urchin), ⑬ Grilled Ayu (Sweetfish), ⑭ Sado Tuna (Red Meat), ⑮ Sado Tuna (Fatty), ⑯ As a palate cleanser, Grilled Asparagus with Salt, Pickled Eggplant and Daikon, Grilled Kuruma Ebi, ⑱ Crab Roll, ⑲ Thick Roll, ⑳ Tamagoyaki (Japanese Omelette) (Drinks) (1) Gagaku Shidai, (2) O-Kami, (3) Musou Shinjitsu, (4) Takayanagi Sawagani River PlayThe owner trained at a sushi restaurant in Ginza. He is particular about using fresh ingredients from Niigata (though the uni is sourced from Aomori due to the lack of good quality in Niigata). He skillfully prepares and serves the sushi with a traditional Edomae technique.The overall impression is authentic and straightforward, showcasing the richness and potential of Niigata's fish. The Madai served first was incredibly flavorful, and the sweet shrimp was delightfully plump. The Nodoguro melted in my mouth, and the highlight was the Sado Tuna, both the red and fatty cuts. The rich flavor of the crab roll blended perfectly with the rice, making it exceptionally delicious. Everything was impeccable, and the side dishes complemented the drinks perfectly.Overall, I felt that this place offers a refined experience of top-quality Niigata fish with traditional Edomae craftsmanship, embodying what sushi should be in Niigata. The owner’s hospitality was impressive, engaging in conversation skillfully. (I can’t go into details, but he showed thoughtful consideration in certain matters, which I appreciated.) The service was attentive, with prompt refills of drinks and tea/water. At the end, I enjoyed a playful touch when he brought out the "Takayanagi Sawagani River Play" sake with the grilled shrimp nigiri.The clientele was great, and the price was under JPY 30,000, making it an excellent restaurant. I definitely want to visit again. Less

I was fortunate enough to secure a reservation four days prior, and visited from 8 PM. It seems they operate in two shifts, with the first starting at 5 PM. I spent just under two hours there.The course was priced at JPY 25,000, and I ordered four glasses of Japanese sake along with a draft beer, bringing the total to JPY 27,890.The edamame served at the beginning was sweet and rich, reminiscent of corn, sourced from "Amaotome" in Kurokawa, Nishi-ku, Niigata City. The balance with the subtle saltiness was excellent.The "Ara" refers to the sea bass from Sado. Interestingly, in Kyushu, they call the grouper "Ara". While sea bass is generally classified as having a mild flavor, the sweetness of the slowly melting fat was quite pronounced. The minimal sauce complemented the natural deliciousness of the fat beautifully.Moreover, this applies to all the sushi served afterwards: the slightly thicker slices had a delightful texture when bitten into, with a clean cut. The rice was slightly firm, allowing the grains to stand out and support the toppings well.The "Chidai" had an even lighter sweetness than the "Ara", and the salt curing brought out the high-quality umami of the ingredient, achieving a soft, melt-in-your-mouth texture.The grilled "Bai-gai" (surf clam) was exquisite, with a refined, savory flavor and a delightful crunch.The "Nanban Ebi" (sweet shrimp) showcased the pinnacle of seafood sweetness and a sticky texture, living up to expectations. The shrimp paste was spread between the sushi and rice, creating a strong unity between the two.The "Nodoguro" (blackthroat seaperch) served by hand was tender, with a moderate amount of fat. Since it feeds on sweet shrimp, the theory of mixing the shrimp paste with wasabi was well executed. The fat was gentle, yet the elegant umami of the nodoguro came through clearly.The "Chawanmushi" (savory egg custard) with plum and Aosa seaweed had a wonderfully rich dashi flavor, with the Aosa providing a solid accent. The plum was just a hint.The "Kuruma Ebi" (Japanese tiger prawn) had a direct and rich flavor and aroma that was truly remarkable.The "Amadai" (sweetfish) had a moist, firm texture and the melting fat was simply divine.The "Iwa Kaki" (rock oyster) was sourced from the Yamakita area in Murakami City. Its melting umami and plump texture were absolutely exquisite.The "Madai" (red sea bream) had a refined flavor enhanced by ginger. The soft umami and crispness of the "Takachiyo Karakuchi Junmai" (+19) paired perfectly.The purple sea urchin from Hokkaido was enjoyed with seaweed from Aichi. The deep richness of the sea urchin was beautifully complemented by the fragrant seaweed mixed with Aosa.The grilled sweetfish had a necessary and refined umami, fresh aroma, and slight bitterness, with no unpleasant odors whatsoever.The tuna caught by longline fishing in Sado had a transparent umami that washed over me with each bite, characteristic of red meat.Next, the soy-marinated "Otoro" (fatty tuna) was rich and allowed me to fully savor the sweetness of the fat. The paste of "Madai" added depth to the flavor. The progression from red meat to otoro was clearly intentional.The asparagus was sourced from Tsunan Town, with a refreshing texture that was quite pleasant.The hand-rolled "Kegani" (hairy crab) was deliciously rich, and the seaweed from Ariake provided an incredible melt-in-your-mouth experience and aromatic quality, making for a perfect combination.The "Ara-jiru" (fish soup) was rich in flavor from the fish, making it a fitting end to the meal.At this point, I ordered "Tsuru no Tomo", which was light yet soft, with an irresistible rich rice flavor and aroma, making it very approachable and enjoyable.The "Futomaki" (thick sushi roll) was finished with a slightly stronger red vinegar than the other toppings. The walnut accent, unique to Niigata, surprisingly matched perfectly.The "Agari" (green tea) was actually black tea from Murakami, which was unexpected but provided a refreshing aftertaste that was calming.The final dish, an egg with sweet shrimp, had a unique, delicate sweetness with a hint of shrimp flavor, and the fluffy texture was delightful.Every single flavor, the flow of the course, the combination with drinks, hospitality, and all the essential elements of a dining experience were top-notch. I believe this is a renowned establishment that truly brings out the flavors of the ingredients. It was a great meal! Less

Delicious Restaurant Series.Today's spot features well-coordinated service, in stark contrast to the friendly Tokikawa Zushi.Overall, the flavors are rich and sticky. It seems to be aged sushi. While there aren’t any particularly unusual toppings, the strong umami makes each ingredient stand out.Starting off with sweet and fragrant Edamame.The fish (Ala) usually has a soft texture, but here it’s sticky without that mushy feel, giving it a firm and delicious quality.The blood sea bream is not the typical light flavor you expect from sea bream, but it’s tasty.Grilled shellfish has a nice crunchy texture.The Nanban shrimp also has a strong sticky flavor and is delicious.The Nodoguro (blackthroat seaperch) is very fluffy, served by hand, which impressed Reiko.The Aosa seaweed and plum chawanmushi (savory egg custard) combine the refreshing taste of plum with the sweet broth of the custard, creating a unique flavor.Grilled sweet shrimp has a nice texture.Is Honma's origin in Kanagawa?The sweet sea bream wrapped in kombu is deliciously sticky.Iwa oyster.The squid (surume ika) continues the sticky theme. It’s tasty.Purple sea urchin and hairy crab sushi rolls. The nori (seaweed) was tastier than the toppings. Maybe I’m starting to appreciate the flavor of nori? These two toppings weren’t particularly strong in flavor.Grilled sweetfish has a crunchy texture, almost like a snack.Red tuna and marinated fatty tuna (with squid paste) were surprisingly ordinary for a thick roll.The vegetable group, including asparagus, Juzennasu eggplant, and pickled daikon, was simply delicious. This year, I’ve been eating a lot of asparagus.By the way, it seems that eggplant has the most varieties in Japan.The owner has a solid background, having trained at a renowned restaurant like Uosuke, known for its meticulous dishes. (This is just my impression.) Reiko really enjoys places that focus on the basics.Overall, it was tasty, but perhaps it lacked a strong impact of "this is delicious." Well, I suppose that’s what it means to carefully serve seasonal ingredients. Less

I have a business trip to Niigata scheduled in 50 days. While browsing OMAKASE, I was lucky enough to find a spot available for one person, so I quickly made a reservation.On the day of the trip, I checked into a hotel near the station and took a taxi to the restaurant. I arrived about 10 minutes early and was greeted by the staff at the entrance. I was then shown to the second seat from the back in a cozy space with only eight seats. As the time approached, more guests arrived, including four pairs of individuals from the mainland and four solo diners. There were no young people in sight.In the kitchen, there were three young male chefs, and in the dining area, three female staff members. They were very polite and attentive, quickly noticing and addressing our needs. They provided detailed explanations of the dishes and drinks, which made for an excellent dining experience.The chef's skills and charm were impeccable, and the support and teamwork from the apprentices were flawless.The sushi and dishes served were all made with local ingredients and were exquisitely prepared. Each item was incredibly delicious and left a lasting impression. It was a perfect course.I definitely want to come back. It was a great meal.〈Dishes I Had〉● Gari - Cut into dice, the ginger had a strong kick.● Niigata 14th Black Saki Edamame - Cooked without salt, the flavor of the beans was prominent.○ Arai - Sea bass from Sado. Light and delicious.○ Chidai (Blood Sea Bream) - Refreshingly tangy and delightful (^O^).● Grilled Niigata Bay Clam - Moist with no saltiness.○ Nanban Ebi (Sweet Shrimp) - Absolutely delicious and sweet.○ Nodoguro from Sado - Eating the Nanban Ebi was sweet and incredibly tasty＼(^o^)／.● Aosa and Ume Chawanmushi - Strong ocean flavor from the aosa. The egg was also delicious.○ Red Tuna from Sado - Caught by longline fishing, weighing around 90 kg. Truly delicious.○ Ootoro from Sado - Rich and fatty, yet the flesh held together perfectly. Truly delicious.● Iwaki Oysters from Murakami - Even with lemon squeezed, the acidity was mild, and the umami of the oysters was abundant.○ Sweetfish from Shinkawa Fishing Port - Slightly firm due to being kelp-cured, with strong umami.○ Hokkaido Purple Sea Urchin - Super soft sea urchin from Mikawa Bay in Aichi. Truly delicious.● Ayu from Minami Uonuma - Grilled for an hour, the ayu was crispy. River fish at a sushi restaurant is a treat. Even with light salt, it was delicious＼(^-^)／.○ Maika (Surumeika) - The most common squid in the region is called Maika. Here, they refer to Surumeika as Maika. Incredibly sweet, with a hint of ginger adding a nice kick.○ Medium Fatty Tuna from Sado - Topped with a paste made from Maika. Unbelievably delicious.● Asparagus from Tsunan Town - Grilled with salt, but delicately prepared and tasty.● Pickled Daikon - Even a simple pickle was delicate and delicious.○ Hand-Rolled Hairy Crab from Maase Fishing Port - Mixed with shari and wrapped in seaweed from Ariake. The flavor of the hairy crab was strong, and the crispy seaweed had a fresh ocean aroma.● Miso Soup - Rich in umami from the dashi.○ Walnut-Filled Thick Roll - Strong walnut flavor.● Tamago - Egg omelet with sweet shrimp paste.〈Drinks I Had〉・Raiding Beer IPA - Hoppy with a refreshing bitterness.・Musou Shinjisou Junmai Ginjo - A summer limited cold sake. Lightly carbonated and fruity.・Hakkaisan Tokubetsu Honjozo - Also had a refreshing taste.・Soutenbo Koshikagura Karakuchi Junmai Ginjo - This one was dry with a robust flavor. The characteristic taste of sake was delightful.・Murakami Black Tea - Ending with black tea was quite stylish.206.7.6 4.44 Less

"Kyodai Zushi" is a sushi restaurant located in the bustling Furumachi area, about a 30-minute walk from Niigata Station. It has been selected as a "SILVER" restaurant on Tabelog and is also listed among the "Top 100 Sushi Restaurants in the East."This was the destination for my trip to Niigata.About two weeks ago, while browsing OMAKASE, I miraculously found an available reservation. I was able to book the "Omakase Course" (JPY 25,000).Securing this reservation solidified my plans for the Niigata trip! The restaurant operates in two seating times, and I visited during the 8 PM slot.Upon arriving at the restaurant, the staff warmly welcomed me at the entrance. This special touch really elevated my excitement.The restaurant's exterior is beautiful, exuding a refined Japanese atmosphere. Inside, the warm wooden decor creates a calm and lovely space.The course is centered around ingredients from Niigata and Sado, showcasing a strong commitment to local produce.Course Menu:- Edamame- Sado Mako-Garei (Flatfish)- Niigata Chidai (Sea Bream)- Niigata Bai-Gai (Whelk) Skewers- Niigata Nanban Shrimp- Sado Nodoguro (Blackthroat Sea Perch)- Aosa Seaweed and Ume (Plum) Chawanmushi (Savory Egg Custard)- Sado Maguro (Tuna)- Niigata Iwa-Oyster- Shinkawa Fishing Port Amadai (Sweetfish)- Hokkaido Murasaki Uni (Purple Sea Urchin)- Minami-Uonuma Ayu (Sweetfish) Salt-Grilled- Maika (Dried Squid)- Marinated Otoro (Fatty Tuna)- Tsuina Town Asparagus Salt-Grilled- Pickles- Hairy Crab Sushi Rolls- Miso Soup- Thick Sushi Rolls- Murakami Tea- Tamagoyaki (Japanese Omelette) with Nanban Shrimp PasteThe standout dish was definitely the Nodoguro. The moment it touched my tongue, the fat melted away, leaving only the umami behind. As expected from Niigata, it was exquisite.The Nanban shrimp was also incredibly sweet, with a wonderfully sticky texture.The salt-grilled Ayu was served in a refreshing dish. It was perfectly grilled, and even the bones were delicious. This seasonal dish was truly remarkable.I also loved the marinated Otoro. The rich flavor of the fat combined with the marinade created a taste that made me smile with delight.Not only was the food exceptional, but the overall atmosphere of the restaurant was also pleasant. There were many apprentices working diligently, providing attentive service.I heard from the head chef that they plan to start lunch service as a platform for the apprentices to showcase their skills. It’s heartening to see how techniques and culture are passed down.In the end, I was escorted outside, feeling completely satisfied. The restaurant created a wonderful experience beyond just the food.I’m truly glad I traveled to Niigata for this reservation! It was a great meal! Less

I traveled all the way to Niigata just to visit this place. It’s located along Nabeyachaya Street, close to Furumachi Street. It seems that many customers come from outside the prefecture as well. They only offer an omakase course featuring local Niigata ingredients and seafood, and I truly enjoyed the value and atmosphere. Mr. Homma and all the staff were incredibly attentive, making it feel like I was staying at a luxury hotel. Here’s what the omakase course included:- Kurosaki Edamame- Sado Moku (Mako) Flounder- Chidai from Niigata City- Grilled Niigata Bay Shellfish- Niigata Nanban Shrimp- Nodoguro from Sado- Aosa Seaweed and Ume Plum Chawanmushi- Sado Eanawa Tuna (caught 4 days ago) - Akami (lean) - Chutoro (medium fatty)- Iwaki Oysters from Murakami- Sweetfish from Shinkawa Fishing Port (grilled for over an hour)- Niigata Squid- Otoro (fatty tuna)- Grilled Asparagus from Tsunan Town- Pickled Japanese Radish- Hand-rolled Sushi with Hairy Crab from Mase Fishing Port & Ariake Seaweed- Crab Miso Soup- Thick Roll with Walnuts- Murakami Black Tea- Tamagoyaki with Nanban Shrimp PasteEverything was delicious, but the Nanban shrimp and sweetfish were particularly exceptional. Less

First of all, you can tell that the staff at the restaurant are energetic and enthusiastic about their work, which contributes to a wonderful atmosphere. Everything was delicious, but the tuna and sweet shrimp were particularly good. They mentioned that they use ingredients from Niigata, except for the sea urchin.The grilled black throat sea perch from Sado is exceptional because it feeds on sweet shrimp, and they add a bit of sweet shrimp miso along with wasabi, which enhances the flavor.It seems that reservations have become harder to secure than before, but surprisingly, there might be openings available at the last minute, so it could be worth calling to check. Less

I made a reservation online for the later part of the weekend dinner service.Suddenly, amidst the buildings of the bustling downtown, a meticulously crafted Sukiya-style structure appears. The interior features a long approach and high ceilings, creating a captivating atmosphere. The presence of the white wood slab is truly overwhelming.【During my visit】Michelin Guide Niigata Special Edition 2020 ⭐︎⭐︎ Gault & Millau 2026 3 Toques (15.5 points) Tabelog 2026 Silver Tabelog All Genres Niigata Prefecture Ranking 2nd (4.43) Tabelog Sushi Niigata Prefecture Ranking 1st (4.43) 【What I had】 ■Omakase Course JPY 25,000 (tax included) 2 half servings of sake and cold tea for a total of JPY 26,260 Everything except for the sea urchin was sourced from Niigata. (The tuna is said to come from outside the prefecture depending on the season.) Many of the ingredients left a lasting impression, including the sweet shrimp with miso, nodoguro (blackthroat seaperch), maika (squid), and hairy crab with Ariake seaweed. The balance with the rice vinegar sushi rice was excellent, resulting in a high level of sushi. The quality of ingredients from Niigata is exceptionally high.I thoroughly enjoyed the local sake and was very satisfied. It was a great meal. Less

I visited on a weekend at 8 PM and was seated at the prime spot right in front of the head chef.The atmosphere inside was filled with a pleasant tension, showcasing the chef's precise movements and the perfect coordination of his apprentices.I started with a draft beer and enjoyed a course that concentrated the blessings of Niigata.- Yokei Edamame: Rich aroma and strong sweetness reminiscent of tea beans.- Sado Moku-Garei (aged for 3 days): The matured umami is exceptional.- Niigata City Chidai (Kasugo): The delicate sweetness is enhanced by the fragrance of yuzu.- Niigata Bai Shellfish Skewers: The aroma and texture are exquisite.- Niigata Nanban Shrimp and Sado Nodoguro: The shrimp paste hidden between the sushi rice creates a heavenly fusion of richness and depth.- Aosa and Ume Chawanmushi: The fresh scent of the ocean and the pleasant acidity of plum.- Sado Tuna (Akami and Otoro): Caught in fixed nets. The transition from the clear umami of akami to the richness of otoro is perfect.- Murakami City Yamakita Rock Oysters: The taste of the sea fills your mouth like milk.- Niigata City Shinkawa Fishing Port Sweetfish (Kombu-zuke): A sticky texture with deep umami.- Aomori Hachinohe Purple Sea Urchin: Pairs excellently with the flavorful seaweed from Mikawa Bay.- Minami Uonuma Sweetfish: Rich aroma with a pleasant bitterness.- Niigata Maika (Surumeika) Chutoro: Served with a soy sauce blended with maika paste, this was a surprising piece.- Niigata Tsunan Town Asparagus / Daikon Pickles: A perfect palate cleanser.- Niigata City Mase Fishing Port Hairy Crab Hand Roll: A luxurious flavor wrapped in seaweed from Ariake.- Red Miso Thick Roll: The texture and aroma of walnuts add an accent.- Tamagoyaki: Contains minced Nanban shrimp, resembling a dessert.- Murakami Black Tea: A refreshing and beautiful aftertaste brewed with water from a sake brewery.I paired my meal with "Kagetora Torashiro," "Takachiyo (Gin-Ginga)," and "Musou (Shin-Kara)."While the restaurant is committed to sourcing most of its ingredients locally from Niigata, it does not hesitate to include top-quality tuna and sea urchin from outside the prefecture.According to the chef, these are "essential ingredients that cannot be overlooked for special occasions or for customers who make the effort to visit." I was deeply impressed by this sincere philosophy.In the latter part of the meal, I engaged in lively conversation with the guests at the neighboring table, and together with the chef, we listened to "deep stories from the sushi industry (including some slightly behind-the-scenes tales...!)." It was a truly enriching experience.This is a renowned establishment that elevates the potential of Niigata's ingredients in a beautiful setting. I will definitely return.It was incredibly delicious! Less

I visited on a weekday at 5 PM. It seems they have adjusted their schedule to two seatings at 5 PM and 8 PM, starting 30 minutes earlier than before. There are a total of 8 seats, with half of the guests being from overseas.The sushi is made with plenty of fresh fish from Niigata. On this day, all the ingredients except for the sea urchin were sourced from Niigata!I particularly enjoyed the Nodoguro (blackthroat seaperch) and Sakuramasu (cherry salmon). The staff shared many interesting facts about the fish, including how locals refer to them, which was very educational. (I visited about three years ago, and I felt that both the taste and atmosphere have improved since then!) Less

I revisited Kyodai Zushi. I truly love the chef's meticulous Edomae sushi style.Niigata Soramame (fava beans)Ala (Kue) Nigiri - GrouperSakura Masu Nigiri - Masu salmonSado Tako Yawarakani - Tender boiled octopusNanban Ebi Nigiri - Sweet shrimpKurodai Nigiri (Nanban red shrimp with shrimp brain miso sauce) - Blackthroat seaperchAosa Nori Ume Chawanmushi - Steamed egg custard with sea lettuce and plumSado Hiramasu Nigiri - YellowtailSado Maguro Chutoro Nigiri - 168 kgHatahata - SandfishSumi Ika Nigiri - Salted squidMurasaki Uni Nigiri - Purple sea urchinEchichu Shell - Grilled sea snailKasugadai Nigiri - Red sea breamSado Maguro Otoro Nigiri - Fatty tunaMizuku Seaweed - Mozuku seaweedGani Temaki - Snow crab hand rollKurumi no Futomaki - Niigata walnut seafood rollEggFish soup. Less

Kyodai Zushi 8-1427-2 Higashi-Hori-dori, Chuo-ku, Niigata City, Niigata Prefecture Established in 1960, this renowned restaurant has been preserving its legacy in the Furumachi area of Niigata for many years. Currently, it is managed by the second-generation owner, Ryushi Honma, who learned the art of Edomae sushi in Tokyo and has elevated it into a unique style using local Niigata ingredients. The atmosphere inside the restaurant is serene yet dignified, with each dish being carefully served over the white wooden counter. Starting with the fava beans in the photo, followed by mozuku seaweed, octopus, and grilled fish, the flow of dishes is beautifully presented, naturally incorporating seasonal flavors and local tastes. The nigiri sushi showcases distinct personalities, with the red meat, shrimp, and white fish each meticulously crafted to ensure the perfect temperature and texture upon entering the mouth. The rich white fish, in particular, leaves a lasting impression with its aromatic and savory layers, while the red meat reveals a robust umami beneath its sticky texture. The octopus is tender yet pleasantly firm, allowing the natural flavors of the ingredient to shine through. The grilled fish stands out with its fragrant skin and fluffy flesh, reflecting the craftsmanship of the chef. Rather than being flashy, the restaurant quietly expresses the richness of Niigata's sushi culture through a composition of ingredients, temperature, aroma, and lingering flavors. It was a wonderful experience that naturally conveyed the reasons for its long-standing popularity. It was a great meal! Less

A Must-Visit in NiigataAuthentic NigiriHakkaisan, Raideen, WeizenFava BeansHon-Ara, SadoSakura Masu, Matsuhama, Agano River Upstream, ◎Water Octopus, Sado, Murakami TeaNanban ShrimpGagaku Dried FishNodoguro (Blackthroat Sea Perch) with Nanban Shrimp Miso, since I had Nanban Shrimp, this order is ◎Aosa Seaweed and Ume Chawanmushi (Savory Egg Custard)Young Sea BreamTuna, Sado, Fixed Net, 165 kg, ◯Maison AoiAnkimo (Monkfish Liver) with Nara Pickled CucumberKouika (Cuttlefish)Takachiyo, 59, Miyama Nishiki, Minami UonumaPurple Sea Urchin, Aomori, Mikawa Nori (Seaweed)Grilled Bay Shell SkewersMarinated Otoro (Fatty Tuna), Surumeika (Dried Cuttlefish)Horse MackerelMozuku Seaweed, MurakamiKamonishiki, Nefuda SakeHairy Crab, Manse Fishing Port, Ariake Nori, ◎Thick Sushi Roll with Walnuts, ◎Egg with Nanban Shrimp PasteMurakami Black TeaAbe, GoldAdditions:Awadachi (Japanese Mackerel), Itachi Uo (Pike)Sohirau (Small Fish) Less

◯ A Renowned Restaurant That Lets You Experience the Wonders of Niigata's Tradition and Local Ingredients with All Your Senses~ Niigata, Chuo Ward ~◯ Kyodai Zushi ~ Michelin Guide Niigata 2 Stars ☆☆ ~ ~ The Tabelog Award Silver ~Omakase Course ① 〇 Makikata Sora Beans 〇 Sado's Hon-Ara Nigiri 〇 Matsuhama Agano River Sakura Masu Nigiri 〇 Sado's Water Octopus Stewed in Murakami's Hojicha (Japanese Sake) 〇 Musou Shinsei Junmai Ginjo Namagenshu 〇 Musou ShinkaraThat night, I visited the renowned Kyodai Zushi, a restaurant that leads Niigata's rich food culture, after a long time. The chef, Ryuji Homma, presented an omakase course that focused entirely on Niigata's local ingredients. First, I was served the "Sora Beans" from Makikata, Niigata. Simple yet beautifully vibrant green, they offered a rich sweetness and a creamy umami that gently heightened my anticipation for the feast to come.Next came the nigiri. The first piece was the "Hon-Ara Nigiri" from Sado. It had a refined yet robust flavor of white fish, with a sweetness that gradually spread with each bite. The harmony with the rice was remarkable. The second piece was the "Sakura Masu Nigiri" from Matsuhama, Agano River. With an incredibly fine texture, the moment it entered my mouth, the high-quality fat melted beautifully. The deep aftertaste, a unique characteristic of Niigata where river and sea blessings intersect, was impressive.Then came the "Water Octopus Stewed in Murakami's Hojicha" from Sado. The large water octopus, beautifully boiled right in front of me, was stewed in Murakami's hojicha, exuding a refined and fragrant aroma. Surprisingly tender, with each bite, the juicy flavor of the octopus harmonized exquisitely with the rich taste of hojicha, creating an exceptional dish.The Japanese sake paired with these exquisite appetizers and nigiri was from Niigata's "Musou." First, I enjoyed the "Shinsei Junmai Ginjo Namagenshu." Its fresh and floral aroma, along with a crisp and transparent taste, beautifully complemented the delicate white fish and the fat of the Sakura Masu. Next, I had the "Shinkara," which had a sharpness while firmly holding the umami of the rice, making it the perfect pairing to capture the roasted flavors of the hojicha and the umami of the octopus.As I watched the chef's graceful movements, I was treated to a wonderful meal and local sake that encapsulated the terroir of Niigata, marking the beginning of a perfect moment.Omakase Course ② 〇 Niigata's Nanban Shrimp Nigiri 〇 Sado's Nodoguro with Nanban Shrimp Miso 〇 Niigata's Omi Plum Chawanmushi195 kg Tuna from Sado Fixed Net Fishing 〇 Red Meat Nigiri 〇 Sunazuri Nigiri 〇 Sado's Anko's Ankimo with Nara Pickled Cucumber (Japanese Sake) 〇 Higan Daiginjo Jibun no HanashiboriFirst served was the "Nanban Shrimp Nigiri" from Niigata. As I took a bite of its beautifully glistening flesh, an intensely rich sweetness enveloped my tongue, and with each chew, a wealth of umami burst forth. Next, the chef directly handed me the "Nodoguro with Nanban Shrimp Miso" from Sado. The high-quality fat of the Nodoguro, which was grilled to perfection, combined with the exquisite richness and aroma of the shrimp miso made from the heads of the Nanban shrimp. It was a dish that created a synergy of flavors between local ingredients.Then, the "Omi Plum Chawanmushi" from Ogo, Niigata, appeared as a perfect balance. On top of the smooth custard, a generous amount of Aosa was garnished, and inside, the refreshing acidity of the Omi plum was hidden. It wrapped the rich aftertaste beautifully, warming my stomach gently.The highlight of the meal was the "195 kg Tuna" caught in Sado's fixed net fishing, which I was luxuriously able to taste in two different styles. The first piece, "Red Meat Nigiri," had an outstanding clarity of flavor and depth, characteristic of fixed net fishing. The second piece, "Sunazuri Nigiri," had a beautiful marbling that melted perfectly in my mouth at body temperature. The robust umami of the red meat and the rich yet refined sweetness of the fat overwhelmed me with its completely different expressions, even though it was the same tuna.Next was the "Anko's Ankimo with Nara Pickled Cucumber" from Sado. The rich depth of the Ankimo, finished to an incredibly smooth texture, was perfectly balanced by the crunchy texture and rich flavor of the Nara pickled cucumber.The Japanese sake paired with this luxurious flow was the "Higan Daiginjo Jibun no Hanashibori." Its freshness and transparency, characteristic of freshly pressed sake, along with a deep rice aroma, gently and elegantly enhanced the fat of the Nodoguro, the deep umami of the tuna, and the richness of the Ankimo, creating a supreme pairing.This was a wonderful composition that showcased the terroir of Niigata, demonstrating the chef's true skills.Omakase Course ③ 〇 Koika Nigiri 〇 Aomori's Purple Uni Hand Roll 〇 Niigata's Bai Shell Grilled Skewers 〇 Niigata's Chidai Nigiri195 kg Tuna from Sado Fixed Net Fishing 〇 Red Meat Marinade Nigiri 〇 Murakami's Iwa Mozuku 〇 Niigata's Sakai's Daikon Kombu Zuke 〇 Maase Fishing Port's Hairy Crab with Ariake Nori Hand Roll (Japanese Sake) 〇 Shimeharitsuru Ginjo NamachozoAs the course approached its finale, I was first served the beautifully sliced "Koika Nigiri." With a satisfying crunch, the rich sweetness spread gently with each bite. Next, I was handed the "Aomori's Purple Uni Hand Roll," which was overflowing with an impressive amount of uni. The moment I took a bite, the elegant aroma of the sea and creamy richness exploded, melting together with the fragrant nori. Next came the "Bai Shell Grilled Skewers" from Niigata, which were presented with a smoky aroma. With a perfect cooking technique, the Bai shell's firm texture and juicy umami were concentrated, making me smile with each bite. Then, I moved on to the local "Chidai Nigiri," where the delicate and slightly sweet flavor of the refined white fish created a perfect harmony with the rice.Next was the third type of the "195 kg Tuna" caught in Sado's fixed net fishing, the "Red Meat Marinade Nigiri." With a sticky texture that clung to my mouth, the depth of the marinade was perfectly balanced. The pure blood flavor characteristic of fixed net fishing and the concentrated wild taste of the tuna spread endlessly in my mouth.From here, I delved deeper into the terroir of Niigata with the following dishes. The "Murakami's Iwa Mozuku" had an exceptional crunch and pleasant sea acidity, providing a refreshing palate cleanser. Next, the "Sakai's Daikon Kombu Zuke" from Niigata showcased the juicy sweetness of the daikon and the deep umami of the kombu, highlighting the meticulous craftsmanship of a historic pickling shop.The flow concluded with the "Maase Fishing Port's Hairy Crab with Ariake Nori Hand Roll." The delicate and rich sweetness of the Hairy Crab, gently and carefully shredded, harmonized beautifully with the flavorful aroma of the Ariake nori, creating an exquisite taste.The Japanese sake accompanying these exquisite dishes was the "Shimeharitsuru Ginjo Namachozo." With a fresh and crisp finish characteristic of namachozo, it maintained the elegance of ginjo sake while fully expressing the umami of the rice. It complemented the rich sweetness of the uni and hairy crab while beautifully enhancing the umami of the tuna and Bai shell, creating a meticulously calculated supreme pairing.Omakase Course ④ 〇 Walnut-filled Thick Roll 〇 Murakami's Black Tea 〇 Nanban Shrimp Egg Omelet 〇 Miso Soup(Additional) 〇 Matsuhama Agano River Sakura Masu Nigiri (Japanese Sake) Kyodai Zushi Original Local Sake 〇 Kyodai Zushi ~ HONMA EDITION ~ Kamonishiki Sake BreweryThe "Miso Soup" served as a gentle finale was exquisite, with a deep umami flavor of the broth that seeped into my very being. It comfortably eased the tension of the luxurious meal. Next was the "Walnut-filled Thick Roll," a wonderful dish showcasing the chef's talent. The flavors of various ingredients intertwined within the rice, while the texture and unique aroma of the walnuts provided a perfect accent, creating a profound taste with each bite.Then came the "Nanban Shrimp Egg Omelet," served as the jewel of the course. It was moist and fluffy, resembling an exquisite soufflé or high-quality wagashi, with the refined and rich sweetness of the Nanban shrimp gently spreading throughout my mouth.I also requested the "Matsuhama Agano River Sakura Masu Nigiri" as an additional dish. The pale and beautiful pink flesh was surprisingly finely textured, melting in my mouth the moment I took a bite. The refined sweetness of the fat, sharpened by swimming upstream, harmonized perfectly with the delicate umami of the flesh, making it a truly moving piece that I would have regretted not ordering.To conclude, I enjoyed the Kyodai Zushi Original Local Sake, "Kyodai Zushi ~ HONMA EDITION ~ Kamonishiki Sake Brewery." Crafted by the brewery's Yuichi Tanaka to express the chef Ryuji Homma's attentiveness and the hospitality of Niigata, it was a special bottle made just for this space. With a clarity and richness of rice characteristic of ice-aged sake, it beautifully enveloped all the aftertastes, from the aroma of the thick roll to the delicate fat of the Sakura Masu and the sweetness of the egg omelet.Finally, I concluded with the refreshing "Murakami's Black Tea," which had a rich aroma. From start to finish, I experienced the tradition, climate, and the chef's overwhelming skill and warm hospitality of Niigata with all my senses, truly spending a supreme moment. I definitely want to visit this proud gem of Niigata again with someone special in a different season.It was a great meal! (^-^) Less

It had been a while since my last visit to Kyodai Zushi, and as always, the food was delicious, complemented by an incredibly comfortable atmosphere that made for a wonderful experience. This time, I enjoyed an impressive selection featuring local delicacies such as Sado's Arai fish, water octopus, and Niigata's Nanban shrimp. The standout was definitely the cherry salmon from Matsuhama, which showcased a refined yet robust flavor that was simply exquisite. Towards the end of the meal, I savored the rich and creamy white roe rice from Sado's fugu, as well as the rolled sushi filled with sweet crab, both of which left me in awe of the chef's skill and the bounties of the Niigata sea. Every sense was delightfully satisfied, making it a truly supreme dining experience. This is a place I would love to return to time and time again. Less

I enjoyed a sushi course dinner with my wife at this Michelin two-star sushi restaurant located in Niigata's Furumachi. Founded in 1960, the name "Kyodai Zushi" comes from the fact that the current chef's father and uncle started the restaurant as brothers. The main ingredients are local fish from the Niigata coastal waters.The restaurant features a sophisticated and beautiful interior with white wood used for the 8-seat counter, pillars, and ceiling, while the walls are primarily beige.The course offered is:"Omakase @ JPY 25,000 (tax and service included)"We enjoyed the following dishes, served alternately as appetizers and sushi:(Appetizer) Sado Firefly Squid with Urui and Vinegar Miso→ A delightful starter that captures the essence of spring.(Sushi) Sado's ARA (a type of sea bass, different from Kyushu's ARA)→ The texture was pleasantly firm.(Sushi) Sakura Masu (Cherry Salmon)→ Thick and rich with a lingering finish.(Appetizer) Grilled Soft Roe from Sado Fugu, Fugu Eggs, Rice→ The creamy soft roe paired perfectly with the slightly salty fugu eggs.(Sushi) Sweet Shrimp (Ama Ebi)→ Rich and sweet!(Sushi) Sado's Nodoguro (Blackthroat Sea Perch)→ It was gently placed in my hand without being tightly packed. So soft and melt-in-your-mouth delicious!(Appetizer) Aosa Seaweed and Ume Chawanmushi (Savory Egg Custard)→ The aroma of the seaweed was delightful.(Sushi) Sado Tuna Akami (Red Meat)→ Soft like jelly.(Sushi) Sado Tuna Toro (Fatty Tuna)→ Rich in fat but slightly less flavorful.(Appetizer) Sado Anko Liver→ Tender! The subtly sweet sauce was delicious.(Sushi) Koika (Cuttlefish) with Ginger→ Crunchy yet tender with each bite. An exquisite texture!(Sushi) Bafun Uni (Sea Urchin)→ The only non-Niigata product. Melt-in-your-mouth deliciousness.(Appetizer) Grilled Bay Shell Skewers→ Aromatic and savory!(Sushi) Awadachi→ Quite a firm texture.(Sushi) Marinated Chutoro (Medium Fatty Tuna) with Surumeika Paste→ The richness of the toro paired well with the depth of flavor from the squid innards.(Appetizer) Mozuku Seaweed from Murakami(Sushi) Hairy Crab (Hand Roll)- Ara Soup- Thick Roll (Egg, Kanpyou, Walnut)- Egg- Murakami Black TeaBoth the sushi and appetizers were delicious. Except for the uni, all ingredients were sourced from Niigata, which made me appreciate the depth of local produce even more.I only had tea to drink, as I was driving afterward, so I regrettably couldn't enjoy Niigata's delicious sake.The chef explained each dish's ingredients and cooking methods with great care. The staff were also very pleasant, making for a comfortable dining experience.The total bill was nearly JPY 50,000. I thoroughly enjoyed the seafood from Niigata. It was a great meal! Less

Kyodai ZushiI was looking forward to visiting Kyodai Zushi in Niigata. It's been a while, Chef Honma! ╰(*´︶`*)╯♡This time, I came with my wife and daughter for the 5 PM seating.The chef and staff greeted us warmly, and everyone was incredibly kind.We started with small dishes:Sado Firefly SquidUonuma UruoiServed with a vinegar miso dressing and shiso flowers, it was a beautiful presentation. We enjoyed the taste of spring in Niigata, and it was absolutely delicious.AlaNigiri of Sado AlaA type of sea bass, Hon AlaThis was exceptionally delicious, starting off strong.Sakura MasuNigiri of Sakura MasuSakura Masu from Matsuhama, Agano RiverThe flavor of the Sakura Masu melted in my mouth—truly the best Sakura Masu nigiri I've ever had.Sado Fugu Soft Roe Grilled with SaltFugu's ovaries, marinated in sake lees for three years to detoxifyCombined with rice, it became a soft roe gratin, accented with sansho leaves.Nanban Shrimp NigiriSweet, sugar-pickled Nanban shrimpThe color from red food coloring No. 4 made it look so sweet and beautiful, it felt like a joke that turned out to be true.Nodoguro and Kuro Mutsu NigiriNodoguro nigiri was tender, and it felt like it melted in my mouth. The flavor of Nodoguro spread throughout my mouth, bringing me pure happiness.ChawanmushiThe chawanmushi was topped with a dashi sauce, accented with aosa seaweed and ume paste, creating a harmonious blend in my mouth. It was a perfect reset before the tuna, and I felt so happy. Today, sushi is pure bliss, costing just a little over JPY 20,000 per person.Akami Nigiri110 kg tuna from Sado's fixed netWith a glossy skin, it had a refreshing spring fat with acidity and umami.Toro Nigiri160 kg tuna from Sado's fixed netAged for 17 days, the fatty tuna was so flavorful and aromatic that it left me speechless.Sado AnkimoPure ankimo without any off-flavorsPure bliss—Niigata truly has everything.Kouika NigiriKouika from Niigata City, a type of cuttlefishIt had a pleasant texture, and the sweetness and umami of the squid continued to delight my taste buds.Bafun Uni NigiriFrom Konishi Shoten in HachinoheBafun uni from the Northern TerritoriesThe sweetness and umami were outstanding, and the combination with nori was simply superb. The nori from Aichi, Mikawa Bay, had a wonderful aroma and a soft texture.Bai ShellGrilled bai shell on a skewer with sudachiThe great texture and rich flavor of the shellfish made it a perfect companion for drinks. The person next to us had a different dish, grilled Hatahata, and I couldn't help but feel envious.Marinated ChutoroHere comes the main event!This was an incredibly delicious experience. Why is it so good?!Chef, you are too amazing, please take responsibility!Freshly Caught Horse Mackerel from Niigata CityThis fresh horse mackerel nigiri was exquisite, with a flavor that was surprisingly different from Pacific horse mackerel.MozukuFrom Yamabuki in Murakami, served with ginger and myogaThe texture of this mozuku was different from regular mozuku, with a pleasant crunch and umami that paired wonderfully with the dashi.Pickled DaikonA refreshing palate cleanser with pickled daikon and yuzu peel.Hand RollHand roll with hairy crab from Niigata Maase Fishing PortThis was an exceptional hand roll, truly a specialty of happiness.Ala SoupMade with the umami of the fish and the heads of sweet shrimp, this was a comforting soup.FutomakiTraditional Niigata futomaki with walnuts, egg, dried gourd, shredded cucumber, and anago.Murakami Black TeaBrewed with water from Taiyo Shuzo.EggMade with minced Nanban shrimp, it was incredibly flavorful, light, and fluffy like a soufflé.This time, we started with a pairing of drinks, followed by a tasting of Kamo Nishiki's special sake. Each one was wonderfully delicious, and I highly recommend experiencing this unique tasting that brings tears of joy.Once again, everything was incredibly delicious. Thank you for the wonderful meal. I will be back, so please take care of us!When I got home, my wife and daughter brought back futomaki and egg as souvenirs, beautifully packaged in a wooden container. The chopsticks that came with it were of such high quality that they could be used daily. This attention to detail reflects Chef Honma's impeccable OMOTENASHI. Thank you very much! Less