Sushi Mizukami (鮨 みずかみ ) Tokyo

It's Saturday evening.I'm in Hanzomon.I picked up some rosé champagne for next week's sushi gathering at a liquor store in Yotsuya San-chome. With this heat, I really didn't feel like carrying it around. Since the sushi restaurant is nearby, I plan to have them chill it for me and pick it up on the day. Plus, there's a special 10% discount just for that day. What a lucky find! I happily strolled down Shinjuku Street to Hanzomon. I turned left down a side street and arrived at Sushi Mizukami.Although I had been meaning to visit for a while, I had been putting off making a reservation. Recently, I was invited to a private gathering with a group of drinking friends, and without hesitation, I raised my hand like a kid eager to participate in a school event.There were eight of us, including myself. We lined up at the straight counter, and now, let’s get to the main event.Here’s the course we enjoyed, along with the additional nigiri we ordered. I’ve included comments for each dish in the photo section, so I hope you enjoy them together with the images.And it was a great meal.Mr. Mizukami, who hails from the renowned Sukiyabashi, has spent over a decade supporting the brand at both the main store and the Roppongi location. His experience is truly impressive. I could keenly sense his pride in the rice vinegar sushi rice, which has a distinct balance of saltiness and acidity. Indeed, sushi is all about the rice! The young sea bream from Maisaka highlighted the fresh flavors of the new squid from Izumi, while the pure fat of the Mehikaru from Fukushima was perfectly balanced. The harmony of the seaweed from Marutomo (Funabashi) and the sweetness of the purple sea urchin from Okushiri was flawlessly executed. I will definitely be coming back for this rice! ⚫︎ Oni Morokoshi from Tsunan, Niigata⚫︎ Ayu from Ofunato: grilled and lightly smoked - Myoga - Sudachi⚫︎ Shima Ebi from Hokkaido: blanched - Ume paste - Nagaimo - Okra: tataki⚫︎ Simmered dish: - White squid: tentacles - Awafuu from Kyoto - Mini okra⚫︎ Grilled dish: - Large anago from Ofunato - Cucumber salad - SudachiThe tuna is from Yoshinoka. The others seem to be sourced directly from fishermen.⚫︎ Mako Karei from Fukushima⚫︎ New squid from Izumi⚫︎ Marinated from Sakai Port, net-caught⚫︎ Chutoro from Sakai Port, aged one week⚫︎ New baby fish from Maisaka⚫︎ Hokkyokai from Fukushima⚫︎ Horse mackerel from Izumi⚫︎ Kuruma Ebi from Kagoshima, farmed⚫︎ Sardine from Choshi, with green onions⚫︎ Purple sea urchin from Okushiri - Seaweed: Marutomo's mixed⚫︎ Mehikaru from Fukushima⚫︎ Tentacles of new squid from Izumi⚫︎ Bonito from Kesennuma: - Grilled over straw⚫︎ Anago from Tsushima⚫︎ Special order: Tsume wasabi⚫︎ Tamago⚫︎ Water eggplant from Senshu⚫︎ Clear soup: - Sea bass (from Murakami Koichi) bone broth----- Additional -----⚫︎ Kinmedai from Choshi - Kombu marinated⚫︎ Hiragai from Shinojima - Sudachi⚫︎ O-toro from Sakai Port⚫︎ Simmered clams from Kashima⚫︎ Dessert: - Pione grapes from Hiroshima - Yubari melon - Kimi melon from Saitama- Ebisu: small bottle- Raifuku: Junmai Ginjo, Ibaraki--- Gifts from fellow diners ---- Sanran: Daiginjo, Tochigi- Hirasei: Yamahai Junmai, Akita- Urasugata: unfiltered, raw sake, TochigiRating: 4.25 Less

Lunch in Ichiban-cho, Chiyoda Ward.I had a connection that led me to visit "Sushi Mizukami" for the first time.I arrived on a weekday at noon, around 12:00 PM.The nearest station is Hanzomon Station on the Tokyo Metro Hanzomon Line, about a 2-3 minute walk down a slope from Exit 5.Located behind the British Embassy, the address is in Chiyoda Ward, a prestigious residential area where Tokugawa shogunate retainers lived during the Edo period.The head chef, Mr. Nezaki, and the sushi chef worked together with a female manager, apprentices, and female staff, providing impeccable service that made for a comfortable experience throughout my visit.I had requested the "I" course, which consists only of nigiri, so I thought I might skip the drinks. However, since it was a bit humid that day, I decided to try the craft beer "Wadachi."As an appetizer, I was served "Deep-fried Yam in Dashi."Once I had the beer, I found myself tempted to try some sake, and I opted for the seasonal sake "Kokuryu Gohyakumangoku."The sake cup was made by a Kyoto artist, Yuichi Ikai.The nigiri I received included:Mako-garei, Aori-ika, Maguro, Chutoro, Kohada, Tairagi, Aji, Ebi, Iwashi,Murasaki Uni, Isaki, Katsuo, Anago, and finally Tamago.I asked about any additional items that were not included, and from those, I requested a clam, while my companion chose Isaki and I chose Iwashi. We also ordered a roll with ume, shiso, and cucumber.I was seated at the front counter, where the owner, Mr. Mizukami, prepared the sushi for us.Despite being first-time customers, we had a delightful conversation with him, which made the experience even more enjoyable.While philosophies and approaches may vary among chefs, I learned about his decision to open this location in Ichiban-cho, avoiding the more common areas like Ginza and Roppongi.This restaurant is relatively easy to book, yet offers truly authentic Edomae nigiri.It might be better to maintain a slight distance from the ratings on platforms like Tabelog.I definitely want to visit again. Mr. Mizukami was absolutely wonderful.(Visited: 4.25) Less

I visited at 7:30 PM.Since I had a reservation, I was able to enter smoothly and took a seat at the counter.The restaurant was, of course, fully booked.The style of service featured a double attack from the head chef and the executive chef.I ordered the "Ro" course with less rice.This course is designed to enjoy the nigiri sushi.With the double attack from the skilled chefs, the sushi was served with great responsiveness.The acidity of the vinegared rice and the gari (pickled ginger) was quite strong, which paired well with the firmer rice.I added some fatty tuna (otoro) for a second helping, which was melt-in-your-mouth tender and juicy, and enjoyed it with some green onion.The final egg and fruit were perfectly sweet! You can really feel the good rapport between the head chef, who is starting to reach maturity, and the apprentices and staff who are training under him. Their movements and service were excellent, conveying a sense of trust that contributes to the creation of a great restaurant.Overall, it was a highly satisfying experience in a comfortable sushi restaurant that felt harmonious.Please note that my impressions of the restaurant are purely subjective.Thank you very much for reading until the end! Less

This was my first visit.After trying several sushi places, I realized that I prefer sushi with a strong acidity in the rice, so I decided to visit Sushi Mizukami for the first time.I was a bit nervous, but the staff were very friendly and provided a warm welcome, which quickly eased my tension.I opted for the nigiri-only course.It was truly delicious! The rice with a strong acidity really enhanced the flavors of the toppings.I could eat a lot without feeling tired.The aroma of the grilled sweet shrimp cooked in its shell and the scent of the bonito seared with straw were particularly memorable.I added some dried gourd and spent just under an hour there.What a wonderful dining experience it was.I definitely want to come back.It was a great meal. Less

Delicious DelightsEarly Summer Edition @ Sushi Mizukami⭐ Niigata Asparagus Tofu ⭐⭐ Mako Karei (Flatfish) ⭐⭐ Shoboro Ika (Small Squid) ⭐⭐⭐ Funka Bay Tuna Akami (Red Meat) ⭐⭐⭐ Tuna Chutoro (Medium Fat) ⭐⭐⭐ Tuna Otoro (Fatty) ⭐⭐ Kohagi (Small Fish) ⭐⭐⭐ Hokki Clam ⭐⭐ Aji (Horse Mackerel) ⭐⭐⭐ Kagoshima Kuruma Ebi (Tiger Prawn) ⭐⭐⭐ Noto Torigai (Bird Clam) ⭐⭐ Shima Aji (Striped Horse Mackerel) ⭐⭐⭐ Steamed Abalone ⭐⭐⭐ Hamana Bafun Uni (Sea Urchin) ⭐⭐ Isaki (Grunt) Aburi (Seared) ⭐⭐⭐ Shako (Mantis Shrimp) ⭐⭐ First Bonito ⭐⭐ Anago (Conger Eel) ⭐⭐ Hokki Clam Soup ⭐⭐ Kanpyo Maki (Dried Gourd Roll) ⭐ Tamago (Egg) & Takuan (Pickled Radish) ⭐ Pineapple The exquisite selection of shellfish is at its peak, thick and sweet. The tuna, shrimp, and mantis shrimp are also sweet and flavorful. The vinegared rice, with its strong acidity, enhances an indescribable world of umami that awaits here. Less

Today, unfortunately, it’s raining.Normally, I would ride my bike here, but today I decided to take a taxi. Thanks to that, I enjoyed a beer for the first time in a while, and it paired perfectly with the appetizers before the sushi.This restaurant offers a variety of elegant Kyoto-style appetizers, all with gentle flavors that enhance the drinking experience.Among them, the standout was the sashimi made from Noto's white sweet sea bream.Served with chopped ginger and wasabi, and dipped in soy sauce, it was astonishingly delicious! The refined sweetness of the sea bream harmonized beautifully with the aroma of the condiments, prompting me to order more as sushi.And the star of the day was the abalone.I love abalone, and I’ve enjoyed it at sushi restaurants, ryokans, and teppan-yaki places, but the abalone sushi here was in a league of its own!It was incredibly tender while still retaining a perfect bounce, and with every bite, a rich umami flavor spread across my palate. I couldn’t help but order more, and to be honest, I could have eaten at least ten more pieces (laughs).Recently, I’ve been getting into Italian cuisine, but I was reminded once again that sushi is truly my favorite.I thoroughly enjoyed the seasonal fish.It was a great meal. *The photo is of the delicious sardines that were a close second.* Less

I made a reservation at this restaurant as a way to repay my parents for my first salary, and it turned out to be a memorable experience. To put it simply, I was absolutely right to choose this place.The course priced at JPY 22,000 included 13 pieces of sushi along with some light appetizers, and the quality was impeccable. However, the true value of this restaurant lies in the "density of craftsmanship" that exceeds the price.The sushi rice was perfectly seasoned with vinegar, and the moment it touched my palate, I could feel the essence of Edomae sushi. The sharp acidity harmonized beautifully with each piece of fish. The attention to detail in the preparation was evident, from the hidden cuts to the shrimp, which were peeled right in front of us from their shells. The experience of tasting the shrimp head and tail separately was truly remarkable.The sardine melted in my mouth with its silky texture, the bonito had a bold flavor with a hint of the aroma from being grilled over straw, and the eel was cooked delicately to the point of falling apart. The extra fatty tuna I ordered after the course was an exceptional way to conclude the meal.Both the service and the sushi were on a level that set them apart from anything I had experienced before. My parents were also very pleased. I believe there was no better way to spend my first salary. Less

This time, I made a lunch reservation with a gourmet friend.Since we had a course with both appetizers and nigiri last time, we opted for the smaller course that focuses solely on nigiri and decided to add our favorite pieces.For drinks, I had a craft beer, while my friend had a non-alcoholic sparkling plum drink.I really enjoy the firm, vinegared rice used for the nigiri.It pairs perfectly with all the toppings and is incredibly delicious.By the way, my friend mentioned that they prefer softer rice, so it seems everyone has their own preferences.Last time, I was pleasantly surprised by the delicious sardines, but suddenly my friend revealed they didn’t like them!So, I ended up having both servings! Hooray!At that moment, the owner, Mr. Mizukami, said, "You previously enjoyed them," which made me so happy that he remembered!As soon as I tasted them, I was thrilled.Mmm, they really are delicious.We also added:- Tuna (Akami)- Sweet shrimp (2 pieces)- Sea urchin- Seaweed rollsThis time, we had sweet shrimp with two types of sauces, which were both incredibly tasty.When I asked if I could have the fatty tuna in the toro-taku roll as medium fatty tuna, Mr. Mizukami suggested, "There’s a part that’s the most delicious, right between medium fatty and red tuna. How about that?"I went with his recommendation for the roll, and it was also extremely delicious, much to my friend’s delight, who loves sushi.Finally, the speed of service was just right for me.(I prefer to take my time only with French cuisine.)I’m someone who wants to focus on eating, so sushi might be better enjoyed alone.Once again, my impressions after dining here confirm that I will definitely return! Less

I visited for dinner with a friend from Tokyo. In recent times, with the prevalence of red vinegar, it felt like a long time since I had seen pure white sushi rice. This time, I enjoyed a sushi course. The tangy, sour rice spread in my mouth, enhancing the flavor of the fish. This unique seasoning might be divisive, but I personally liked it. The sharpness of the vinegared rice kept everything fresh and lively. Even with fatty fish, it had a crisp and pleasant texture. Whether you perceive this as a harmonious blend or simply sour is truly a matter of personal taste when it comes to sushi... I found it to be incredibly delicious! It was a great meal! Less

Sushi Mizukami (鮨 みずかみ) — Review

Lunch today was excellent — composed, focused, and quietly confident. The experience at Mizukami is rooted in a deep reverence for tradition, executed with clarity and purpose. The atmosphere is intimate: a single, understated sushi counter where service is attentive but unobtrusive, and every moment feels devoted to the craft itself. The rice — warm, perfectly seasoned, and subtly aerated — was a foundation that elevated each piece, allowing the fish to speak with nuance and balance.

Behind the counter is Michinobu Mizukami, a chef whose discipline and aesthetic were shaped by over a decade of apprenticeship at the legendary Sukiyabashi Jiro. That lineage infuses Mizukami’s style — rigorous yet graceful — with a respect for classic Edomae technique without ever feeling rigid. His presence is calm and assured; he works with a quiet intensity that keeps the focus on the fish, the rice, and the moment. At Mizukami, traditions aren’t recycled — they’re lived, refined, and shared with clarity.

The nigiri progression today was superb: from a poised hirame and crystalline akami to luxurious ōtoro and an iwashi that stood out as one of the best I’ve ever experienced. Each piece honored the moment it deserved — precise in cut, tempered in temperature, and perfectly timed. This is sushi that feels rooted in history, yet alive in the present, guided by a chef who understands nuance, respect, and restraint. Less