Sushi Yasuke

My boss at the company took me there,
So-called sushi that doesn't go around.
"Sushi Yasuke" in Sakurayama, Showa Ward

The restaurant has the perfect atmosphere of high-class sushi.
The chef's knife skills are masterful! !

It was a shop that didn't allow photos, so
This is only the exterior of the store,
If you go there, you'll know about new topics.
A collaboration with sushi rice whose freshness can be seen even by an amateur.

Enter the course
Starting with red meat, squid, flounder, shellfish, giant clam, blue fish,
It was red and finished with fried eggs.

It's very soft, and the cut with the knife allows the soy sauce to soak through.
Balance of rice and vinegar.

This is perfect.

This time the drink was agari,
Next time I would like to go with alcohol!

It was a feast! !

If you're a sushi lover, you'll probably be excited about the work at this restaurant.
The nigiri is classic Edomae, with a fairly wide range of work and an excellent rhythm of taste.
Sushi rice is only vinegar and salt.
The vinegar is a little strong, the saltiness isn't too strong, and the temperature is perfect. I like it.
It has a unique handiwork and personality that is probably rare in Nagoya, and the way it brings out the flavor of the seeds is amazing.

Recent restaurants cover sushi rice, nigiri, and work techniques with the quality of snacks and seeds...
It may be due to the ability of the store,
I love shops with solid technology and workmanship.

This restaurant may not be suitable for people who want to eat fatty tuna, sea urchin, or snacks.

This is a restaurant that true sushi lovers like.

-No photos allowed, so write your impressions-
Pickled tuna...The chewy, sticky texture and warm sushi rice are perfect. I was captivated from the first shot
Salmon...The finish is exquisite. This was my first time trying pickled duck in vinegar. I have never experienced the crispy texture.
Madaka...It is marinated in soy sauce, and the more you chew, the sweeter it becomes, making it a perfect match with sushi rice.
Bonito... It is seasoned with salt to remove excess water, and has a great iron content, flavor, and texture.
Striped horse mackerel... Grill the skin until fragrant, then cut into 3 pieces and squeeze. I like green onions hidden between the seeds and sushi rice.
This is a specialty grip of the training destination.
Hiragai...You will be amazed at the skill with which they are cut and unraveled the moment you put them in your mouth.
Prawns...maybe they were lightly soaked in sweet and sour vinegar? The subtle sweetness goes well with the sour sushi rice.
Boiled scallops...the unraveling fibers are irresistible. This is Edo-mae.
Boiled clams...The taste is doubled by the deliciousness of well-boiled clams and boiled tsume.
Conger eel...is this a paste? It's so soft and delicious that it melts in your mouth.
Pickled tuna rolls...Of course, we don't roll raw tuna! The taste of seaweed stands out.
Dried gourd rolls... Crispy texture and sweetness. I guess I should have had a second helping.
It's red
5000 yen for more than 5000 yen
"addition"
Squid...The squid is marinated in soy sauce and the exquisite cuts make it even more sticky.
Shrimp...crispy and delicious. After all, the deliciousness of the boiled Tsume stands out.
Clams...Thanks to the craftsmanship, the meat loosens with each bite, increasing the sweetness.

I was disappointed that I didn't have the seeds I wanted, such as Kohada and Konbujime, but I'm very happy that the sushi that I worked so hard on can be eaten in Nagoya.

I think this is the most delicious Edomae sushi in Nagoya.
We want you to enjoy the taste and the beauty of the nigiri.
The sweet and fluffy conger eel is so delicious that you might think it's a dessert.