#2 Sushi Mizukami(鮨みずかみ) in Hanzo-mon(半蔵門), Tokyo
Traditional, but modern works.
Mizukami Oyakata (master) worked at Sukiyabashi Jiro, one of the most famous sushi restaurants in the world, for as long as 15 years. 15 years in Jiro is much longer than you think because the training of Jiro is known as quite strict. Therefore, it can be said that Mizukami Oyakata has carried on the techniques of Sukiyabashi Jiro.
The features of Sushi Mizukami
Sushi Mizukami is located in Hanzomon area which is closed to Imperial Palace and British Embassy. Hence, its interior and atmosphere are quite sophisticated. The customers are also.
As I mentioned above, Mizukami Oyakata has carried on the techniques of Sukiyabashi Jiro, however he makes adjustments to traditional work, and succeeds at differentiating from other sushi chefs from Jiro.
His nigiri re-finds us the importance of shari in regards to sushi. A balance of shari and tane (cooked sushi fish) is remarkable and each sushi has a great presence.
The shari (sushi rice) of Sushi Mizukami
The hardness of rice: medium
The temperature of shari: just right
Saltiness: slightly strong
Sourness: strong
Sweetness: slightly strong (just pure sweetness from rice)
Cost: It costs more than JPY20,000, but the course is included 20 pieces of sushi and the quality of each sushi fishes is high quality, so it is appropriate.
My recommended menu: Hikarimono (silver-skinned fish), especially Kohada (gizzard shad)
Details of Sushi Mizukami
小鰭 (kohada, gizzard shad)
Marinade in vinegar is just right. Though he uses the traditional way of marinating, it is never old‐fashioned. His kohada has strong umami, so you can enjoy every bite. Gradually, umami and flavor get higher and higher, and you'll be invited to a profound sushi world.
鰯 (iwashi, sardine)
The fatty sardines are so suitable for sushi marinating and shari. Flesh melts in your mouth in a moment. You'll bask in the sweet afterglow and would like to applaud to oyakata.
鯖 (saba, mackerel)
Mackerel is also marinated deeply. You’ve probably noticed by now, marinating of Mizukami oyakata is original at its strongness.
鰹 (katsuo, bonito)
Jiro oyakata invented toasting the surface of bonitos lightly with burning straw. Mizukami oyakata carrying out its cookery perfectly. The flavor of toasting is great and it emphasizes bonitos' strong taste.
鮪 (maguro, tuna)
He procures tunas from a small but competent middle trader of tuna. Its quality is incredible and fits his shari. The tunas which have strong taste and flavor go great with sour shari.
Japanese website
Sightseeing spots around Sushi Mizukami
千鳥ヶ淵公園：famous for its cherry blossoms
国立劇場：Traditional Japanese performing arts, such as Kabuki and Bunraku, are held.
Name：Sushi Mizukami
Budget：Only nigiri ¥20,000, Tsumami & Nigiri ¥25,000
TEL：+81-3-3230-0326
Address：3-8, Ichiban-cho, Tiyoda-ku, Tokyo
Opening hours：11:30～14:00、17:30～21:00
Closed：Sun