Miyuki Sushi

Excellent sushi, definitely worth a visit.

The restaurant was opened on the site of the former Sushi Hashimoto, with Mr. Konno, the second-in-command at Sushi Hashimoto, as the general manager.
The restaurant is mostly the same as it was when Sushi Hashimoto was used, but the number of seats has been reduced and it is more spacious.
The curtain remains as ``Sushi Hashimoto''.

This time, the lunch nigiri course is 8,800 yen.
What I received

small skin
Aorika squid
Haruko sea bream
lean meat
Tottori Sakaiminato
surf clam
Chutoro Tottori Sakaiminato
Horse mackerel
sweet shrimp
Grilled Kinme
Scallops
Sardines
Tekka roll
Clam soup

A beautiful nigiri with a dignified appearance.
This is a story about careful work. And the sharp shari.
The temperature of the sarashi changes depending on the material to create a sense of unity.
The nigiri style is completely different from Mr. Hashimoto's.

The owner was soft-spoken and very easy to talk to, and we were able to enjoy delicious sushi without being too nervous.
It feels like it has 6 seats.
However, this lunch is a great value!

Of course I asked for a reservation for the next time and went home♪
It seems that reservations can only be made from the reservation site OMALASE!

“Sushi Miyuki” opened in Shintomicho in June of this year (2022). The location is the former site of "Sushi Hashimoto" before its relocation. Although the signboard has changed to ``Sushi Miyuki,'' the noren curtain still reads ``Hashimoto.'' The chef is Mr. Konno, second in command at Sushi Hashimoto. I made a reservation right away and visited in August. Stepping through the nostalgic noren and entering the store, you will find an L-shaped counter that has not changed. The seats have been reduced slightly to create more room, but other than that it's the same.

So, first I asked for a beer and then the course started. Roughly speaking, the first half is the main snack, and the second half is the nigiri.
・Ishigaki shellfish and clams
・Salted boiled octopus, this one is from Sashima, Kanagawa
・Crab Pat: It's hard to tell when you look at it, but it's mixed with meringue, bonito stock, and egg yolk, so it's full of crab flavor.
・Bonito zuke from Katsuura
・Biwa trout, slightly grilled
・Sardine
・Vinegar oysters, sea urchin and sweet shrimp
・Akamutsu is grilled fish

I like the story and the way I work. It's polite and has originality. Grab from here.

・Kohada The first nigiri is definitely Kohada. This will not change.
・Is it white? This was also good. Exquisite.
・Kasugodai
・Lean meat from Oma. Dashi soup comes out well
・Kitayori shellfish
・Medium Toro
・Sardines
·ark shell
・Kinmedai
·clam
・Purple sea urchin is from Shakotan
·eel

Finished with a bowl and an egg. I also asked for a simple plum shiso roll and thank you for the meal. It was a very satisfying course, inheriting what was passed down while adding originality. It is also impressive that the selection of sake is completely different.

Mr. Karetan in Fukuoka is doing well, and I have a feeling that Mr. Miyuki will become a popular store in the future!