Otobashi Sumiya

Ogashira Bridge Sumiya

1-1-35 Ogashira Bridge, Nakagawa-ku, Nagoya City
Citycorp Ogashira Bridge Building 1 2F

Limited to 3 groups per day
By appointment only
Michelin 1 star restaurant

Lunch omakase course 6500 yen

White dressing
Figs, ginkgo nuts, abalone, Rokujo-fu, edamame, smoked mushrooms, shimeji mushrooms, shiitake mushrooms, tobiko

Hamo and matsutake mushroom bowl

Bluefin tuna and red sea bream sashimi

Grilled fallen sweetfish with miso (charcoal-grilled)

Persimmon bowl
Persimmons, oysters, and walnuts
Milt, chrysanthemum, and ponzu sauce
Burdock tempura, mukago, taro, and fried ginkgo nuts

Cooked winter melon, conger eel, tofu skin, maitake mushroom, and wood ear fungus

clay pot rice
pickles

dessert
Pear, yellow peach, Nagano purple, shine muscat, pomegranate

More dishes

A quiet general
The carefully prepared food is amazing!

The soup stock is delicious
After all, this is a restaurant with delicious soup stock.
All the dishes are delicious.

I think 6500 yen is quite a value for this content.

Thank you for the meal.

Nagoya style ☆ Japanese cuisine

I had been BMing this restaurant for a while as a restaurant I wanted to visit based on a review by MyRebi, but on this day I had something to do in Kanayama from noon, and I decided to have lunch nearby with a friend I hadn't seen in a while, so I decided to visit this place. Remembering the store, I immediately made a reservation at the counter and visited ♪

I heard that this place was also listed in the Michelin Guide.
I can't wait! ️

The store is a little far from Kanayama Station, but it was a sunny spring day, so I took a leisurely walk to the store♪

It's an area I used to often take the city bus to when I was a child, so it's a leisurely walk with a nostalgic feel♪

When I arrived in front of the store, my friend had already arrived, and as I was taking pictures of the noren in front of the store, a staff member came outside and ushered me inside.

The store is located on the second floor of an apartment building, but there are stone pavements inside the store, giving it an elegant atmosphere.

My friend entered the store first and was shown to a tatami room in the back by a staff member, which I thought was odd, so I told the kitchen manager that I had made a reservation at the counter, and he said, ``I'd like a tatami room, please.''

I felt a little confused, but in this day and age, I felt that the restaurant's intention was to have a dinner for three people in a private room, but since I had clearly requested this at the counter when making a reservation, the restaurant I think there are other reasons, but I would like to know if you are going to be guided to a private room different from the one you reserved.

Well, I met up with my friend for the first time in a while and we had a good chat, so I'm okay with the result (-｡-;

The tatami room is equipped with a table and chairs, so there is no problem.

There is a small Japanese garden on the balcony outside the window, and you can enjoy the atmosphere♪

Lunch is course only, hospitality limited to 3 groups ☆

◯Luxury seasonal flavors ¥5000

☆Advanced
・︎ Rapeseed flowers, wild udon, bamboo shoots, and kogomi with vinegar miso

☆ Bowl
・Yuba tofu, bracken, white fish

☆Sashimi
・Flounder, ink squid

☆Pottery
・Mackerel, raw wheat gluten

☆Fried food
・Cod sprouts, new burdock, miso sauce

☆Simmered together
・Shogoin radish, foie gras, yuba, butterbur

☆Meals
・Earthen pot rice, red soup stock, pickled vegetables

☆Water sweets
・Banpeiyu pulp, skin boiled in red wine, and sake lees sauce

◯Drinks
·draft beer
I have never tried it before from the recommended local sake menu.
Choose from brands
・Kikuhime Tsurunori Yamahai Junmai #Ishikawa
・Ginrei Tateyama Honjozo #Toyama

When I learned that the chef was trained at a Japanese restaurant in Nagoya before starting his own restaurant, I realized that the seasoning of the dishes was a strange combination.

Kyoto cuisine can sometimes feel rather bland, but this dish was served with miso and had a clear flavor profile.

The final meal was rice cooked in a pot from Niigata, and the chef himself came to the unveiling for the first time that day, so I felt he was especially fond of the rice.

The reason why we don't cook the rice is because we want you to enjoy the taste of the rice itself.

When I eat the rice, the rice grains stand up and it's the first time in a long time that the rice has a good texture and is delicious♪

My parents are from Niigata, so I get excited just hearing that rice is produced in Niigata.

We finished off with dessert and were able to relax and enjoy delicious Japanese food.

Thank you for the meal m(__)m

On the way back, I took my friends along for a walk after dinner to Kanayama (lol)

Although the lunch course is 5,500 yen (tax included), it is a good value as it uses luxurious ingredients such as sweetfish with roe, matsutake mushrooms, and conger conger.

The earthenware pot rice to finish the meal was soft and delicious.

#Ogashira Sumiya #Sumiya #Japanese food #Japanese food #Nagoya #Nagoya gourmet #Gourmet #I want to connect with gourmet people