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Tradition is the name of the game here, and Izuju hasn't changed much(including their decor) since World War 2, specializing in Kyoto-style sushi which incorporates a a fair amount of cured fish due to the fact that access to fresh seafood was a lot harder in the past.
Set B comfortably serves 2 people, and includes their signature sabazushi - thick strips of slightly salty, vinegary cured mackerel tightly wrapped around rice held together with a sheet of kombu seaweed(which you should remove before eating). The pretty mosaic of square-shaped sushi is hakosushi(box sushi), made by pressing fish(amongst other ingredients) and rice into a wooden box-shaped mould. Ours came with ebi(prawn), tamago(egg), tai(sea bream) and grilled conger pike(eel).
Our favourite though would have to be the inarizushi. Izuju's version was made special with the inclusion of hemp seeds that lent popcorn-esque crunch and nuttiness to the deepfried pockets of rice-filled tofu skins.
Kyoto-style sushi is certainly worth a try just for the experience, but I personally felt that there was an inordinate amount of vinegary rice to fish, and my preference is usually for fresh fish over cured. #BurppleSushiMonth
Izuju Kyoto Sushi Restaurant
292 Gionmachi Kitagawa
Kyoto Higashiyama Ward, Kyoto
Taste: 3.5/5
