#11 Sushi Mitomi(鮨み富) in Ginza(銀座), Tokyo
The old-school Edomae sushi in central Ginza
In the last couple of years, several sushi restaurants with a long history have closed. Japan faces a shrinking population and super-aging society problem, so elderly chefs, farmers, and fishers quit their jobs without successors.
In Ginza in 2018, a very famous sushi restaurant closed suddenly, which is Shintomi Sushi. Nevertheless, successor carries on the techniques of Shintomi Sushi fortunately and has opened own sushi restaurant in July 2018, whose name is Mitsuhashi who has worked as long as 22 years at Shintomi Sushi.
The features of Sushi Mitomi
It is amazing, Mitsuhashi oyakata (master) opens his restaurant for 10 straight hours from 11:30. Moreover, he opens almost all year round! Only the New Year holidays and Japanese Obon holidays are closed. And, you can order single item sushi though most of the expensive sushi restaurant offers only omakase (full course meal).
The sushi of Mitsuhashi oyakata is traditional. However, he doesn't take the totally same way of tradition. His shari, sushi rice, is not classical taste, namely, the temperature of rice isn't low and the viscosity is low. You can enjoy traditional Edomae-sushi with appetizing modern taste shari.
The shari (sushi rice) of Sushi Mitomi
The hardness of rice: medium
The temperature of shari: standard
Saltiness: weak
Sourness: weak
Sweetness: slightly sweat
Cost: affordable
My recommended menu: Inro-zume of yari-ika, spear squid
Details of Sushi Mitomi
Inro-zume of yari-ika, spear squid
"Inro" stands for a pillbox used in feudal Japan. This is the sushi stuffing shari to a squid. Spear squid caught from February to March holds its roe, the texture is the one and only. You cannot have "Inro-zume" at every sushi restaurant. It's a rare sushi item. I guess "Inro-zume" of Sushi Mitomi please most of the travelers.
Tako, octopus
Thanks to boiling way, the meat remains chewy texture like raw fish, but you can just easily bite off. At the same time, the aroma is appetizing.
Hamaguri, hard clam
Hamaguri is left in the condensed liquid made by boiling mixture of sugar, soy sauce, and sake. The flavoring is strong, but the big hamaguri has bitterness and mellow taste, so the balance is nice.
Kohada, gizzard shad
It is marinated salt and vinegar deeply, but the meat is not so hard. At this point, the way of Mitsuhasi oyakata is not old-fashioned.
Kasugo, young sea bream
The skin of fish is marinated strongly, at the same time, the meat is so soft. It's a skillful marinating way.
Name：Sushi Mitomi
Budget：Lunch ¥4,000, Omakase ¥8,000
Details:
TEL：+81-3-6263-9889
Address：Kawashima bldg. 2F, 5-10-11 Ginza, Chuo-ku, Tokyo
Opening hours：11:30～21:30
Closed：New Year holidays and Japanese obon holidays
Japanese website