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Organic Miyazaki turnip 宮崎産無農薬のかぶ
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Deep-fried Moroko モロコの唐揚
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Flounder sashimi with rock salt and flavoured with Hebesu, citrus fruit from Miyazaki ヒラメの刺身 へベス（宮崎の柑橘）を擦り付けた岩塩とともに
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Charcoal grilled soft cod roe 白子の炭焼
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Grated home-dried mullet roe 自家製カラスミ
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Charcoal grilled soft cod roe, grated home-dried mullet roe and vinegared rice 白子の炭焼 自家製カラスミ シャリとともに
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Yellowtail grilled with soy sauce 長崎県産ブリのタレ焼
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Steamed Miyazaki fertilized egg custard with snow crab 宮崎県産 放飼 有精卵とズワイ蟹の茶碗蒸
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1-week aged chewy squid 1週間寝かせたねっとりしたアオリイカ
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Pickled spanish mackerel 鰆とは思えないぐらい脂がのった松前漬
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Miyazaki mackerel tuna in season 地物の旬のヤイトガツオ
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2-week aged lean tuna 2週間熟成した鮪赤身漬け
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Medium fatty tuna 中トロ
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Super fatty tuna 大トロ
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Sea urchin from Hokkaido 北海道バフンウニ
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Soy marinated Miyazaki prawn 地物の車海老の漬け
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Snow crab 松葉蟹
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Conger eel 穴子
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Miso soup 味噌汁
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Japanese rolled omelet 卵焼
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Chestnut ice cream with grated chestnut 自家製 栗のアイスクリーム 和栗の渋皮煮がけ
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Pickled ginger お土産も売ってる美味しいガリ
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Shochu いただいた焼酎
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Shochu いただいた焼酎
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Shochu いただいた焼酎
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Green tea お茶
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
It's worth celebrating the New Year's Day in 2020 here at Isshinzushi. This wonderful establishment received the highest Tobelog score in Miyazaki, 4.18, in January 2020. Fortunately, we could make a reservation for dinner on New Year's Day thanks to the Pocket Concierge service. I read Tabelog thoroughly before visiting the restaurant so that we could enjoy dinner to its fullest potential. Our only concern was the restaurant's relatively high seating capacity of 40. We worried about whether or not it would be possible to keep the quality of each and every meal, priced 21,780 yen, for 40 guests at the same time.
However, all our worries went away when we ate the deep-fried Moroko. We nodded to each other in agreement.
The dishes included in the menu were as follows:
Organic Miyazaki turnip
Deep-fried Moroko
Flounder sashimi with rock salt and flavoured with Hebesu, citrus fruit from Miyazaki
Charcoal grilled soft cod roe, grated home-dried mullet roe and vinegared rice
Yellowtail grilled with soy sauce
Steamed Miyazaki fertilized egg custard with snow crab
The combination between soft cod roe and dried mullet roe was amazing. It was almost like extremely rich cheese risotto. We were also surprised at the steamed egg custard. It was surprisingly creamy even though it didn't include milk nor fresh cream. It was for the first time for us to eat such wonderful dishes at a Sushi restaurant.
Since sushi dishes were served with sauce, we didn't have to put soy sauce on them. Sushi rice was seasoned with 3 kinds of vinegar and Miyazaki honey. The vinegar flavour of the rice was pretty strong.
The sushi dishes included in the menu were as follows:
1-week aged chewy squid
Pickled spanish mackerel
Miyazaki mackerel tuna in season
2-week aged lean tuna
Medium fatty tuna
Super fatty tuna
Sea urchin from Hokkaido
Soy marinated Miyazaki prawn
Snow crab
Conger eel
Miso soup
Japanese rolled omelet
Finally, we ate chestnut ice cream with grated chestnut. For a sushi restaurant, the desert was unexpectedly delicious. It was much tastier even than that those from sweets shops.
The manager, who has a certification of both sommelier and sake taster, recommended shochu which goes well with Sushi. His service was very natural and comfortable. We enjoyed food, shochu and tea. Every staff of this restaurant was full of hospitality. They were eager to entertain every guest with their service. Like restaurants with a three star Michelin rating, it is worth visiting Miyazaki just to eat at this restaurant.
We could start the year 2020 well, thanks for this restaurant.
2020年の元旦を飾るに相応しい名店に出会ってしまった。
食べログで宮崎県一の高得点（2020年1月時点で4.18）の店が元旦から営業していて、かつ、ポケットコンシェルジュを通じて予約が出来た。
なんという幸運。
私は食べログを熟読してたっぷり予習してから店を訪れた。
ひとつだけ心配だったことは、店が席数40もある大箱だということ。
ポケットコンシェルジュではお座敷限定コースしか予約出来なかったので、一番経験の浅い職人さんに担当されちゃったら、残念な結果になりはしないか？
ひとり21,780円もするのに、大丈夫か？
私達の心配は、2皿目のモロコの唐揚をいただいた時点で、全くの杞憂であることがわかった。
モロコを食した瞬間、2人とも無言で頷きあった。
いただいたのは、以下の通り。
宮崎産無農薬のかぶ
モロコの唐揚
ヒラメの刺身 へベス（宮崎の柑橘）を擦り付けた岩塩とともに
白子の炭焼 自家製カラスミ シャリとともに
長崎県産ブリのタレ焼
宮崎県産 放飼 有精卵とズワイ蟹の茶碗蒸
白子とカラスミのマリアージュには度肝を抜かれた。
「リゾットのようにシャリと混ぜて食べて下さい」と言われたので、良く混ぜて食べたところ、濃厚なこくのあるチーズリゾットのようであった。
有精卵とズワイ蟹の茶碗蒸もしかり。
あまりにもクリーミー。
生クリームかバターでも入れてるんじゃないかと疑うほど、クリーミー。
こんな料理を鮨屋で出すことが許されて良いのか？
と言うぐらい、感動の嵐。
握りはすべて味がついているので、自分でお醤油をつける必要は無い。
シャリはかなり酢が強め。
3種類の酢と宮崎県産蜂蜜をブレンドしているらしい。
握りは以下の通り。
鰆とは思えないぐらい脂がのった松前漬
地物の旬のヤイトガツオ
2週間熟成した鮪赤身漬け
中トロ
大トロ
北海道バフンウニ
地物の車海老の漬け
松葉蟹
穴子
味噌汁
卵焼
最後に
自家製 栗のアイスクリーム 和栗の渋皮煮がけ
これまた鮨屋で出しちゃいけないレベルのスイーツ。
こんなもの出されたら、スイーツ屋さんの商売あがったり！だ。
ソムリエと利き酒師の資格を持つマネージャーは、焼酎にも詳しく、鮨にあう焼酎を次から次へと薦めてくる。
サービスもソツが無く、料理も酒も、お茶までも、存分に楽しめる空間。
スタッフひとりひとりが、客に、幸せになって帰って欲しいという想いを込めて接客している感じがひしひしと伝わってくる。
これはミシュラン三つ星じゃないけど、わざわざこの店を訪れる為に宮崎に行くしかない。
2020年、良い年になりそうだ。