This time, we visited "Sushi Koya Tokyo-Mae", which reopened on July 1st🍣✨️ to experience authentic Edomae sushi in a more relaxed style... | Gurutto Tokyo Reporter

This time, we visited
"Sushi Koya Tokyo-Mae", which reopened on July 1st🍣✨️

The restaurant has been renewed so that you can enjoy authentic Edomae sushi in a more relaxed style.
We indulged in an omakase menu featuring seasonal ingredients with shari made from red vinegar as the base😍

First, what was particularly impressive was
Koya's specialty, Fire-grilled Mackerel Sushi🔥

They grill it right in front of you, allowing you to enjoy the aroma and theatrics from the get-go✨️
With a substantial size, it was a satisfying dish!

The corn chawanmushi was loaded with purple sea urchin from Hokkaido🌽💛

The natural sweetness of the corn combined with the rich uni was pure happiness...😭

The red eggplant was paired with crab sauce, striking a perfect balance of moderate sweetness and refreshing aftertaste✨️
I really loved this combination!

In terms of nigiri,
we tried Canadian Chutoro 🍣

Using unfrozen tuna, they utilized parts closer to the bloodline.
It was soft and melted in your mouth〜🥰

The golden-eye snapper was chewy,
and the striped jack, aged for 5 days, had yuzu skin tucked between, enhancing its refreshing aroma✨️

Steamed abalone was served with a rich liver sauce.
The umami of the abalone combined with the flavor of the liver made it extremely rich😮

The seasonal salmon was also tender and melted superbly in the mouth...!

Indian Tuna marinated in onion soy sauce
offered a wonderful texture and seasoning🥰

Midway, we were served figs from Aichi Prefecture✨️
With sesame sauce, providing depth of flavor to the sweetness – it was truly delicious!

The seasonal Pike Conger had the well-imbued umami of broth, offering a gentle taste.

The sweet shrimp was incredibly creamy,
and its sweetness filled the mouth, bringing bliss🐻♡

The seared toro sushi
unlocked deeper flavors with a waft of char-grilled aroma🔥

And what amazed us was the hand-rolled scallop!

The size was exceptionally large😂✨️
It filled the mouth with each bite, spreading the sweetness and aroma of the scallop❤️

After a comforting miso soup,
we finished with simmered eel.

The eel was prepared in a manner reminiscent of anago,
served warm, soft, and delicious till the last bite🥰

From signature Edomae nigiri to seasonal dishes,
we thoroughly enjoyed the newly renewed style🍣✨️

📍Sushi Koya Tokyo-Mae
Minato-ku, Tokyo Shiba Daimon 1-4-4

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