[Nagoyan Gourmet/Sushi] When I returned to Nagoya, it was a Michelin plate listed restaurant (a restaurant recommended by Michelin inspectors). Congratulations to the general manager♬My favorite is Hikarimono, but this is a restaurant where you can enjoy a variety of delicious seasonal fish and sushi at reasonable prices.
A nice shop with a fun personality from the owner.
System-wise, reservations must be made at least one day in advance (if reservations are not made, the restaurant may be closed on days when the restaurant is closed). It seems like it's a good idea to make a reservation, as calls will be forwarded even if it's quite late.
Prices vary from 5,000 yen to 20,000 yen. Today was my first time in a while, so I ordered the 10,000 yen course. Four years ago, there were many 5,000 yen courses, but they serve luxurious ingredients.
★A variety of stable and delicious light objects
Kohada, maji, Lake Biwa natural ayu sashimi and sushi, etc.
Carefully crafted luminous objects are lined up in wooden boxes like jewels.
★Homemade whale bacon
Since it's homemade by the general, there are no preservatives or colorings. Firm fat and flavor.
★Seasonal conger conger
Conger conger from Morozaki, Aichi Prefecture. It is served immediately after cutting the bones and parboiling it. I use plum vinegar when it's cold, but since it's just after parboiling, I use ponzu sauce. The skin is chewy and the flesh is plump and soft with a gentle taste.
In addition, sea urchin, scallops, and shellfish are of high quality and delicious.
A large group of other customers also ordered large eel kabayaki. It seems that it is produced in Aichi and is especially large and delicious.
This is a wonderful sushi restaurant where you can spend a luxurious time wearing casual clothes.
