Miyako Sushi

I’ve been to this sushi restaurant on three occasions since 2015, when travelling through Tokyo. Although the nigiri and sashimi is very good quality, it’s totally over the top pricing. I’ve now been to many other sushi restaurants in Tokyo that are equally good quality at half the price Bentenyama... charges.

Visited January 2024

Do you know the origin of Edomae sushi? Old works in Edo period tell Hanaya Yohei(華屋 與兵衛) at Yohei Sushi is the founder of Edomae sushi. And, Bentenyama-miyako, which I’ll introduce this time, is one of the oldest sushi restaurants in Tokyo and was founded in 1866. Therefore, you can simulate an ex...perience of taste in Edo period. The features of Bentenyama-miyako Sushi At Bentenyama-miyako sushi, all sushi fish is cooked. Just raw fish never be served. Shellfish, squid, and octopus are boiled. Tuna (akami, chutoro, ootoro) is marinated in nikiri sauce based on soy sauce. Silver-skinned fishes are marinated in salt and vinegar. Moreover, battleship roll isn’t served because it doesn’t exist in Edo period. Battleship roll was created in Showa period at Ginza Kyubei, a famous sushi restaurant. Bentenyama-miyako’s traditional sushi is fascinating, owing to such an age that many new cooking methods are tried to sushi. I recommend you to visit this sushi restaurant not only visiting current famous sushi restaurants. Even after you’ve visited several sushi restaurants, you can find novelty and originality of this sushi restaurant. The shari (sushi rice) of Bentenyama-miyako Sushi The hardness of rice: medium The temperature of shari: a little bit low Saltiness: slightly weak Sourness: slightly weak Sweetness: slightly strong Cost: affordable My recommended menu: Anago, Conger eels Details of Bentenyama-miyako Sushi 穴子 (anago, conger eels) Even out of the best season, the chef brings out the good points of anago. At the same time, nitsume is made from not only conger eels but also squids, so its taste is rich. It’s a very rare sushi restaurant because most of the sushi chef makes nitsume only from conger eels currently. 鮃 (hirame, sole) It’s served as kobujime (marinated with kelp). 小鰭 (kohada, gizzard shad) It’s marinated in vinegar deeply, so goes great with sweet shari. 車海老 (ebi, Japanese tiger prawn) Dip it in the sweet vinegar after boiling. 針魚 (sayori, half beak) Decorative cut called warabi, bracken, is interesting. 鮪中トロ (chu-toro, medium fatty tuna) It’s marinated in nikiri sauce, so fish is condensed and fat gets less. 玉子 (tamago, sushi omelette) This serving style is called “Kuragake”, which is “saddle”, and traditional way. And, oboro (mashed and seasoned fish, the flesh of whitefish and shrimp that has been boiled, shredded, parched, and seasoned) is put between tamago and shari. Double sweetness consisted of tamago and oboro is nice. I regard tamago as sweets of sushi restaurant.

Visited July 2021

My second visit to Bentenyama over a few years. We ordered a number of nigiri with a mixture of Maguro, Saba, Kohada and others. The fish is of exceptional quality, well prepared and presented. A reservation is recommended. If you are looking for high quality sushi, make a reservation. If you’re o...n a budget or thrifty...go elsewhere as it’s not cheap!

Visited September 2019

I found this place online and after I read all the comments I am confident to go there. We were not disappointed! It is about purity of the seafood and different kind of it ! Let the food shines without the soy sauce or other fuss. Sushi is seasoned so we don't need to do anything just eat and enjoy... the mouthful of really delicious sushi. The current chef is apparently 5th generation and he is training 6th generation chef next to him. It is something truly quite special , something we never experience before. Chef speaks some English as he serves us, he tells us what he serves and where the seafood comes from. It is a very small space so I feel very personal and very special to be dining there. The bill is around Y19,000 includes some beers.

Visited January 2019

I am so glad that found this oldest of sushi counters in Tokyo. The sushi was fantastic. This is a traditional sushi restaurant that puts a perfect bite of sushi (including the wasabi and soya sauce) and all you have to do is eat the delicious creation. We were the only foreigners at the counter b...ut both chefs spoke very good English and were very kind in explaining the various varities of the sushi we had. Great value. I will definately go back

Visited March 2018