Barb and I are always searching for a “go-to” sushi restaurant wherever we live. So far we have found two very good sushi places around Princeton: Elite Sushi and Aja Asian Bistro. Both had great sushi, but seemed a bit pricey for a more frequent go-to spot. This past Tuesday we tried out a new place in Princeton Junction. Muzu Japanese Cuisine is a cute sushi place that does a lot of take out orders. On a Tuesday night they had one waitress and one sushi chef. I believe they were husband and wife. There were only three other tables occupied while we were there. This would have beenoff putting had there not been a very steady flow of take out orders. The menu included several Naruto choices which lured us in. Naruto is a sushi roll with no rice. Barb loves skipping the rice at sushi restaurants and if Naruto is done well, I don’t miss the rice at all.
They often have Uni, my favorite, but were out of it the night we were there.They were also out of Quaill Eggs which I like with my Ikura. Both items will most likely be re-stocked on weekends
This was Barb’s Special Naruto. It’s pretty much like all the Narutos she’s had in the past. Yellowtail, Salmon and Tuna with avocado and rolled in thinly sliced cucumber. This one was generous and delicious.I ordered the Eel Naruto. I enjoy eel, but find it unwieldy when eaten as Sashimi. This was the first time I’ve seen it offered as a Naruto roll. It was quite delicious and filling without all the rice. I asked for and received eel sauce on the side and used it for dipping. Outasite!Since Naruto is so filling I thought that I might order less a la carte items than usual. These Sweet Shrimp, or Amaebi, sushi pieces had been frozen. Fresh Amaebi is only available January, February and March when it is in season. They arrive at the restaurant head on.And these are the shrimp heads. Good sushi chefs stuff them with various stuffings and bake them. They come out crispy crunchy. It’s an acquired taste. I have acquired the taste.I ordered four pieces of Yellowtail sashimi and requested they be from the belly. That is the fattiest and most delicious part of any fish. It’s more precious and usually saved for the more regular customers. Since I was new, I only got two pieces of belly. They were great and the ordinary pieces were tasty as well.This Salmon sashimi was on par with all the other Salmon that I’ve had locally. It is always very good and striped with good fat. Ikura is salmon roe and something that I always order. If the restaurant does not carry Ikura it goes down a notch in my esteem. I usually like it on sushi with a Quall egg. I understand them being out of quall eggs that nightbecause it was a Tuesday, generally an off night for all restaurants. That’s keeping it fresh!Of course, when we finished our platter I still had room for a little something extra. We ordered a spicy Tuna Tartar with no mayo, but with some Sriracha or other spicy sauce. This dish was different from the Tartar that we are used to, but was really very good and presented very nicely with a layer of avocado under the tuna.We learned about pairing wine with sushi at a dinner we enjoyed at the James Beard house many years ago. The chef that night had a very popular sushi restaurant in Washington. D.C. He felt all sushi should be accompanied by a red Burgundy. Since that is always a Pinot Noir, I have expanded the rule to include Pinot Noirs from anywhere. This is one I have come to love. Also, on cooler nights Barb prefers hot Sake.
We really enjoyed our meal at Mizu. The service was excellent and friendly. They did their best to accommodate all of our requests. The fish was very fresh. The presentation was attractive and appealing. Plus: it is byob!
I believe that Mizu fills the order for a new go-to sushi place. I expect to go there often in the future
JoshEatsandDrinks 
Well photographed with a professional narrative. And a healthier meal without the rice. But you can have the shrimp heads eel,and salmon eggs…
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Like I said, an acquired taste. Thanks.
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