Sushi Nishizaki

My friend invited me to Sushi Nishizaki in Kitazawa, Setagaya Ward. It will open in 2022. He trained at Sushi Namba Hibiya and Asagaya Sushi Shunsuke.
It's located in a residential area, and you wouldn't expect to find a sushi restaurant in a place like this. The only landmark is a lantern.
The feeling of excitement increases when you can unlock the door by pressing the intercom.
Now, if you enjoy the sake that goes well with the snacks and nigiri while admiring the master's delicate handling of the knife, you will feel a sense of happiness.
This night's course and drinks have a strong CD feel. The bill was less than 30,000 yen per person, so I was satisfied.
I will go again.

I met delicious sushi for the first time in a while. Very satisfied. The monkfish liver is especially delicious. And the sake that the chef pairs with is amazing. The flavor is seasoned in your mouth and the ingredients stand out. One of the stores I definitely want to go to again.

I had a great time yesterday too!

[Check Point]
■A noteworthy sushi restaurant that opened in Higashikitazawa in April 2022
■Course duration: 2 hours

Sushi Nishizaki opened last year and quickly became a popular restaurant.

Location in a residential area, 7 minutes walk from Higashikitazawa Station.

From the outside, you won't believe that it's a sushi restaurant with its concrete exterior, and there are paper lanterns in front of the restaurant.

Inside, you can open the door and go down to the basement, and when you open the shoji door, you will find a calm space with 8 seats at the single-board counter.

General Nishizaki trained at Sushi Namba and Sushi Shunsuke and will open in April 2022.
We met when I visited Sushi Shunsuke and have met since then.

All of the ingredients are carefully selected so that you can enjoy the taste of the ingredients, and there is a large selection of items that are highly satisfying.
You can enjoy delicious and impactful nigiri by skillfully using two types of nigiri, white shari based on red vinegar and red shari with a more sour taste, depending on the topping.

There aren't many other restaurants where you can enjoy this quality for this price, so it's likely to become even more difficult to make reservations in the future.
The menu we received is as follows.

■Simmered young sweetfish with roe
Gently simmered to bring out the flavor of sweetfish and the richness of eggs.

■Mozuku vinegar
You can fully enjoy the crunchy texture of rock water clouds.

■Red bonito Kagura Nanban miso, red sea bream, raw water octopus
I'm happy with the idea of ​​pairing it with Nanban miso and pairing it with umami instead of just eating the cut.

■Simmered Shirobai shellfish
Depending on the part, you can enjoy the chewiness, texture, and flavor.

■How much
Simply add flavor to the ingredients with salt. The skin is soft and bursting with flavor.

■Chawanmushi
The simple flavor of the chawan mushi with the dashi bean paste and the moist and rich soup is good.

■Simmered sweetfish in Arima, grilled barracuda
Arima-ni and sticky barracuda, where you can enjoy the flavor of sweetfish accentuated by the freshness of the tree buds.

■Bean liver
The red bean liver prepared without using soy sauce has been thoroughly drained of blood and has no odor and is moist and rich.

■Eel
Shirayaki. It's fatty and delicious.

□Haruko kelp tightening
It's fluffy and the flavor lingers in your mouth.

□White squid
The sweet white squid is tough if you cut it as is, so cut it thinly and layer it to create a sense of unity.

□ Kitayorigai
It has a fluffy sweetness and a crispy texture.

□Keep an eye on it
It's fatty and has no unpleasant taste. The flavor was outstanding and it was today's MVP.

□Autumn sword fish
Liver sauce is used instead of wasabi, and the bitterness is good.

□Oma red meat
The side of the dorsal fin has a good texture and no streaks, and has a good aroma.

□Omachu Toro
The texture of turun turn is good and the fat is good.

□Kohada
Good finish and punch of rice.

□Kuruma prawns
Prawns with a sweet taste.

□Mackerel
Smoked with straw. The combination of the aroma of the horse mackerel fat and straw and the punch of the sushi rice is the best.

□Miyagi Prefecture Shiuntan
You can't go wrong with the rich sea urchin.

□Conger eel
The claws are a fun original arrangement that looks stylish like Mayo Beam. It was fluffy and delicious.

The course ends with the addition of trotak and dried gourd rolls.
The price was great for the deliciousness and I would like to visit again!

Omakase course
■: Pick □: Nigiri

■Simmered young sweetfish with roe
■Mozuku vinegar
■Red bonito Kagura Nanban miso, red sea bream, raw water octopus
■Simmered Shirobai shellfish
■How much
■Chawanmushi
■Simmered sweetfish in Arima, grilled barracuda
■Bean liver
■Eel
□Haruko kelp tightening
□White squid
□ Kitayorigai
□Keep an eye on it
□Autumn sword fish
□Oma red meat
□Omachu Toro
□Kohada
□Kuruma prawns
□Mackerel
□Miyagi Prefecture Shiuntan
□Conger eel
■ Bowl
□Egg
□Trotaku (Additional)
□Hyo-maki (additional)

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About 7 or 8 minutes walk from Higashikitazawa Station. It's located just walking towards Sasazuka.
It's a fairly quiet area in a residential area, some distance from the station.

Mr. Nishizaki, who used to work at Shunsuke, a famous store in Asagaya, opened his own shop. Although it has only been open for a little over half a year and has a reputation for being good value for money, new reservations are becoming very difficult.

I was invited to visit on Saturday night.
The inside of the store is bright and clean with counter seats lined up side by side.

The course is quite reasonable at 18,000 yen. Shunsuke costs 22,000 yen.
Includes 9 snacks, 13 pieces of nigiri, and balls.

There are a variety of snacks available, and they are all delicious.
We are especially proud of the monkfish liver, which has a taste like no other. Very clear red bean liver. The mouth is also amazing.

The grip is a sharp and cool shape. The shape is more cool than cute.
For sushi, use white sushi or red shari. Shiro shari is also made with red vinegar, but it is a thin red vinegar.
Both are light sushi.

The mackerel and amberjack really left an impression on me.
The mackerel has the perfect balance of fluffiness and fat.
The amberjack had good fat and was very delicious.

Overall it was delicious, but the 18,000 yen course is a bit of a bug.
General Nishizaki's antics are just right and you can see why this restaurant is so popular.

This day was a private party.
I kept hearing from people who had been there that Sushi Nishizaki was amazing, so I was excited to visit.
I met him a few times when I was his disciple, but I always ended up getting drunk...

I always thought it was Higashi Tokorozawa instead of Higashikitazawa lol.

The owner's passion for preparing the seasonal ingredients, taking the time and effort to make them delicious is amazing.

It was a storm of emotion.

The general's atmosphere, comfort, and choice of alcohol. Everything was wonderful.

I had decided not to drink that day, but I couldn't help but stare at it and ended up drinking it (lol).

It was delicious and fun!
I found another wonderful sushi restaurant. Thank you!

[Snacks]
・Boiled octopus (cooked with alcohol and water)
Produced in Sashima, Kanagawa Prefecture. The sake brings out the flavor of the octopus, making it delicious.

・Chawanmushi (bonito soup stock, wasabi, noresore)
The seaweed is in season, and it goes perfectly with the bonito stock, and the melting sensation of the chawanmushi and the nori is irresistible.

・3 types of sashimi
Honmasu, flounder, water octopus

・Boiled oysters (Iwate Hirota Bay)
Oysters in Ofunato are over and oysters in Hirota Bay are gone

・Vinegared sardines, green peppers, carrots, and onions
For some reason, sardines are delicious right now. Is it a change in ocean currents?

·monkfish liver
Great time and effort. It's so fluffy because we spend a lot of time preparing it.

・Conger eel grilled
Baked for 50 minutes on the skin side only, the skin is crispy and the meat is soft.

【grip】
There are two types of Shari.
white and red shari

White has a light sourness from the vinegar, and the temperature of the sushi is low, leaving a grainy texture.

The red is faintly rich and melts in your mouth.

・Haruko's konbujime

・White squid (salt, sudachi)
Slice it very thinly and layer it for sweetness.

・Boiled Ham (from Kashima, Ibaraki Prefecture)
Clam soup (slowly boiled with extract)

・Mackerel aged for 6 days (from Ohara, Chiba Prefecture)

・Kinme (from Choshi, Chiba Prefecture)

・Golden sea bream accented with perilla leaves

・Lean meat (from Choshi, Chiba Prefecture)

・Ootoro (from Choshi, Chiba Prefecture)

・Small skin

・Hiragai (grilled on the surface with straw)

・Kuruma prawns

・Sea urchin (Murakami Shoten's highest grade fresh sea urchin)

・Tuna thick roll
The ratio of tuna and sushi is strange (lol)

・Miso soup

·ball

・Gari

・Celery pickled plum

【drink】
・Plum wine soda
・Koshiharu Sake Kanbashi
・Hakurakusei
・White dew beads
・Sake made by a genius master brewer
・14th generation Banshu Yamada Nishiki

I’m looking forward to next time♡