Sushi Bigin

Although it is written as 'Haruko', it is a white fish used regardless of the season. Due to its mild and non-intrusive flesh, the balance of salt and vinegar, as well as the skill in preparation, greatly influences the flavor, allowing you to enjoy different tastes at different restaurants. The gentle umami spreads as you chew, creating a piece that truly conveys the craftsmanship unique to Edomae sushi.

The sweet fat melts gently in your mouth, providing a moist and smooth texture. The balance of the umami from the red meat and the fat is exquisite, creating an aftertaste that makes you want to close your eyes.

A piece that is moist and infused with flavor. Carefully selected lean tuna is marinated in a special sauce for just a few minutes. This careful process enhances the delicate sweetness and richness of the lean tuna.

The essence of Edomae - it lies in the preparation. At Sushi Migin, we do not compromise even with a single piece of kohada. We carefully select the silver-white kohada based on its origin and fat content, adjusting the time for salt curing and vinegar curing according to the day's temperature and humidity. We determine the perfect balance to ensure the flesh is not too firm while still bringing out the umami. It melts in your mouth, and the umami gradually spreads.

We carefully assess the seasonal flavors and procure the most delicious sea urchin at that time. The rich sweetness of horse manure sea urchin and the delicate aftertaste of purple sea urchin. Everything, from the production area to the variety, is for the sake of 'today's piece.' We select sea urchin at the market and source it from trusted wholesalers. You will surely feel the difference in that moment when it melts on your tongue. Please enjoy it with delicious Japanese sake.

We select and use the best quality rice available at any given time. The red vinegar is uniquely blended with two types that have different levels of smoothness and richness. Above all, what we value most is the 'cooked rice.' At the moment of cooking in a clay pot, we do not take our eyes off it for even a second, carefully observing the boiling and steaming changes to achieve the most beautiful finish. The shiny, distinct grains of this shari become a perfect piece when paired with the topping.

Capturing the short winter season in a single bite. The inner roe, outer roe, meat, and rich crab miso. The unique deliciousness of Kabayaki Crab is condensed into one piece.