Sushi Ueda

Incredible experience. Chef Ueda made an excellent effort to accommodate us even though we booked vie Instagram last minute and speak no Japanese. We tried many new fish and different preparations of fish we have tried before. Especially good were the Spanish Mackerel and the raw Anago. We counted 23 dishes each one very carefully prepared. The charge was 42000 yen including 2 beers and it was worth every cent.

Hello. I would deeply like to apoliges to the staff at Ueda.
I had made a booking for 3 people for lunch. What I though was Sushi Ueda in Nagoya. So at 12.00 me and my friends were standing outside Sushi Ueda in Nagoya, not Kobe. The owner was very confused, as were we. She was very kind and helped us with calling Ueda in Kobe to make the cancellation knowing that it would take us at least 2 hours to get to the restaurant in Kobe from Nagoya.
It is our mistake fully, and I just really want to apoliges to the staff at Ueda in Kobe.

First, we started with Shirako with bean paste, Sashimi, and Chawanmushi with Gouda cheese, and then moved on to Nigiri.At that point, I was satisfied, and the Akashi sea bream in particular was exquisite.
Each nigiri has a rich flavor, and the mackerel, pickled tuna, and conger eel were especially memorable.
We had a blissful time until the last caramelized omelette.
(Unfortunately, I cannot convey the image in the photo as photography is prohibited inside the store.)