Daisan Harumi Sushi 第三春美鮨

Foodies must know that it is very hard to get into those top-ranking sushiya in Tokyo, especially those included in the Michelin Guide. But there are tons of good sushiyas in Tokyo not in the guide that need to be explored by yourself. Such as Daisan Harumi Sushi, a family-run sushiya in Shinbashi area. It is considered one of the best high-end sushiya by the locals. Daisan Harumi Sushi is currently run by the third generation, Nagayama-san.

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Visited: Sep.8th.2015 (Dinner)

Address: 105-0004東京都港区新橋1-17-7 (1-17-7 Shinbashi, Minato-ku, Tokyo 105-0004)

Hours:Mon-Sat 11:30~, 5:30pm~, closed Sunday

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Similar to most other sushiya, Daisan Harumi is a preffty small eater which can fits 8 diners at the counter, there is also a table for 4 on the side. The menu is hand-written by chef Nagayama-san everyday, he circled out the seasonal produce and highlight whats serving on the day with a star. The menu also clearly shows where is the fish from, how many kilograms did they sourced, and wheather it is natural or by cultivation.

Menu

Menu

Although Daisan Harumi is a very traditional Edomae sushiya, it seems that Nagayama-san is also trying to follow the trend. The sakazuki was very lovely, the chiopstick set brought a feeling of spring (As Haru means Spring in Japanese), and my napkin has some very cute cats printing...

1. Green pea mousse with cucumber and ebi

1. Green pea mousse with cucumber and ebi

2.  Vinegar seaweed with grape

2.  Vinegar seaweed with grape

3. Sashimi

3. Sashimi

Autumn is the high season for Katsuo (かつ), the fish was lightly seared, high in oil contents and deep in flavor.. Chef  told me to have it with the ponzu sauce (bottom right corner of the picture below) and  wasabi mixed with pea (made in house and very unique) . Shin-Ika (新烏賊) was tender and clean as well. Otoro (大トロ) was pretty rich in oils but has a bit tendon :( 

4. Anago

4. Anago

1. Ika

1. Ika

Tamago

Tamago

Nornally tamago was served as a dessert at the end, while when i was still having ika in my mouth, chef Nagayama-san brought some pippling hot tamago from the kitchen for the guests who came earlier. He gave me one piece of the freshly-made tamago, i can feel how juice it is when he was still cutting it. OMG i love it so much - full of umami juices and very moist and umami.

2. Mirugai (ミル貝)

2. Mirugai (ミル貝)

3. Aji

3. Aji

4. Kuruma ebi

4. Kuruma ebi

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The prawn was tender and umami, while the sweet aftertaste could be stronger. At this point i found Nagayama-san's shari was bit loose. The shape is not exquisite too. Also,i foundChef Nagayama-san's shari was too large for my liking, I requested for smaller shari for the nigiri from now on.

5.

5.

6. Uni

6. Uni

Hokkaido uni was very rich and creamy, while the nori (seaweed) was quite disappointing - not crispy at all when it was severed.

7. Chutoro

7. Chutoro

8. Otoro

8. Otoro

9. Hamaguri

9. Hamaguri

10. Ikura

10. Ikura

Compare to the previous uni, the nori in this piece is much better but still too soft. The umami juices of ikura wonderfully popping in my mouth.

Tamago again

Tamago again

As a fixed routine, i love to end with tamago. So i requested for an extra piece of tamago. Chef Nagayama-san head back to the kitchen again and came out with another large freshly-cooked tamago. Same as what happened to me just now, he also serve it to the guest just came. And for the left (probably 4 pieces), he generous told me to ejoy it as much as i can. I was in love.

Dessert: Kuzu

Dessert: Kuzu

The dessert was Japanese jelly made with seaweed, topped with black sugar syrup. A sweet ending.

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Most diners here are locals (regulars), i loved the warm and homey ambiance. Although the sushi here was not exquisite as other fancy sushiya, the taste was not too bad and overally a nice experience.Worth a visit if you cannot get any starred sushiya.

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