We heard that there is a new sushi place that opened this year in Naha. We went check it out.
A low-profile, sharp-looking door is sitting on the quite street near Tomari port.
Sushi Izumi is the name.
Only one sushi chef, one assistant chef, 9 guests, and a counter. That’s all in this place.
Reservation is strongly recommended.
The sushi chef is apparently Okinawan local. He will serve a Edo-style sushi. I like seeing that.
8 Nigiri + 1 roll, JPY3500.
5 Sakana dishes + 8 Nigiri + 1 roll, JPY6000.
A clean, well prepared kitchen.
There’s no electrics. It’s probably some kind of commitment of his.
Sushi is at its best at skin temperature. And he has everything there for the night. Nothing will be left over to tomorrow.
Our dinner started off with some appetizers.
Marinated raw oyster. Nice touch of light vinegar and Japanese Katsuo broth.
YuYu couldn’t help finishing her beer and going to Sake right away.
The anglerfish liver. No fishiness. Just rich cream of pleasant flavor.
Accompanied by pickles from Aichi and wasabi.
Chawan Mushi steamed egg. Smooth silky texture with clean Japanese dashi.
Followed by a couple of sashimi.
Oh wow. Red snapper has been aged for a long time, I can tell. There’s no springiness of Dentex left, instead, it melts with rich flavor and umami. I asked the chef and he answered it has been aged for 4 days.
Bigeye Tuna from Okinawa local waters. It doesn’t look so fatty but you can see the fat spreading out on the surface of soy sauce.
Do you know you are supposed to put wasabi on the fish, not in soy sauce? You try and you will see the fresh flavor of wasabi.
Cod soft roe in Ponzu vinegar.
The creamy flavor filling my mouse and leaking from my nostril.
Very rare Moroko fish. Moroko is a small freshwater fish, oriented in Biwa Lake. This fish is believed to be the most delicious in carp family, and sold at high price in Kyoto.
It must have been braized for so many hours, and the head and all the bones are so soft and tasty with lots of ginger.
Grilled sun-dried fish. Japanese Butterfish. This fish is so famous for sun-dry and expensive.
The finger towel was placed on the table and here comes our sushi.
Kinmedai, Splendid alfonsino, with the skin lightly grilled.
So fatty, but no greasy at all. Mousewatering with clear flavor.
The sushi rice is seasoned by red vinegar and finished in a sharp flavor. YuYu loves it. I would like it better if it’s a little more round.
Kohada. The typical piece of Edo-style sushi. Marinated gizzard shad.
Enjoying the multi dimensions of deliciousness. This fish is in its season right now. Plump texture and fatty flavor in a nice touch of vinegar and salt.
Smoked Katsuo, skipjack tuna. Tataki style.
This one piece of the day for us.
It has been lightly grilled and smoked in a flame of dried straw of rice, just like Tataki was originally made. It was so delicious with the smoky flavor.
Marinated Mackerel.
Steamed Japanese Tiger Prawn. Locally grown.
The chef told us that all the fish he uses is caught in the wild, except this prawn.
Conger, steamed and grilled with Teri sauce.
Sea urchin. No edgy flavor.
The rolls. Traditional Kanpyo, dried gourd shavings. Enjoy the simple flavor of Nori seaweed.
The rolls tell you that this is the end of your course.
We couldn’t stop. Ordered couples of pieces more.
Tempura with Sakura shrimps.
Sun-dried tilefish. This gourmet fish is soft, fluffy and watery. Better in cooked than in sashimi. The skin smells sweet when grilled.
Aji, Japanese horse mackerel. Sexy.
Ark Shell.
Steamed Clam with sweet teri sauce.
Can’t expect any better finish than that!
RESTAURANT INFO
Sushi Izumi
