Sushi Miyashita
In 2024, Chef Miyashita, who was the sous chef at the Michelin-starred Gion Sushi Matsumoto, opened his own sushi restaurant, Sushi Miyashita, in his hometown of Yokohama, Kanagawa.
Let me introduce you to this new establishment.
Have you heard of the sushi restaurant Gion Sushi Matsumoto in Kyoto?
It’s incredibly famous and attracts reservations from all over the world, making it hard to get a table. One of the head apprentices from Gion Sushi Matsumoto recently decided to go independent and open his own restaurant in his hometown of Yokohama.
I’m excited to say that I received an invitation to experience a meal at this new venture!
I stepped inside the restaurant, which has eight counter seats at the front and a private room for four people in the back.
This is the owner, Chef Miyashita.
He pursued his dream of becoming a sushi chef by training for five years at Gion Sushi Matsumoto. His passion for sushi is truly impressive.
After a brief greeting, we took our seats.
We also opened a bottle of champagne as this was a special occasion to celebrate the pre-opening of this new restaurant.
The meal began with a “sashimi” dish of octopus and flounder.
Personally, I enjoy a firm texture, so both the octopus and flounder satisfied that preference. The balance with the wasabi was also outstanding.
I tried sayori (Japanese halfbeak) for the first time as sushi.
It is recommended to enjoy sayori in its fresh, raw state. The subtle bitterness was just right, and its flavors were different from any fish I’ve had before.
Kohada (Gizzard Shad) was another neta I had for the first time as well.
While enjoying the firm texture of the fish, I noticed that I couldn’t smell any “fishy” odor, possibly due to the perfect balance with the rice.
Maguro ( tuna) is a classic sushi option.
I felt that this piece perfectly showcased the balance between the vinegar in the rice and the taste of the fish.
Chutoro (medium fatty tuna) offers a magical experience as it melts the moment you place it on your palate.
Its softness makes you want to close your eyes and immerse yourself in experiencing the texture and flavor.
The Ebi (shrimp) had a subtle balance in which the vinegar flavor of the rice didn’t overpower the topping.
Instead, it gently brought out the sweet taste brimming within the shrimp meat.
I had eagerly anticipated Anago (sea eel) and how the rich flavor of the eel sauce would pair with the shari (sushi rice).
The sauce had a perfect sweet and savory flavor which was supported excellently by the acidity of the rice.
The restaurant is open only for business in the evening, but the private room is a family-friendly space where children are welcome, allowing all types of groups and occasions to enjoy a relaxed time together.
※ Please note that advance consultation is required for reservations which include children.
The restaurant is located at a convenient area in Yokohama, just a five-minute walk from Kannai Station.
However, the area around the restaurant is surprisingly quiet and peaceful, making it feel like an escape from the hubbub of the city.
Why not spend a wonderful time at Sushi Miyashita, where Chef Miyashita carries on the flavors and techniques he learned at Gion Sushi Matsumoto and welcomes you with a warm smile?
【Sushi Miyashita】
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