Sushidokoro Yadorigi

[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.

It's a small, hidden restaurant with a counter and two or three tables.
Apparently there weren't many reservations that day, so they let us try out a variety of different foods.
The ingredients are made with a little extra effort and are very delicious.
The general seemed stubborn at first glance, but when I talked to him, he was very friendly and we had a great time.
Ingredients other than sushi, such as mullet roe and red bean liver, are also quite exquisite.
This time I ordered the ¥12,000 course.
I had a rare and valuable experience comparing the tastes of yellowfin tuna, tuna, and mackerel.
There is a coin parking lot in front of the parking lot.

Great for sake lovers!
All of the dishes that come out in the course go well with sake, so it's a problem if the alcohol goes well. Each and every item is designed with the ingenuity of the target in mind, and you will be happy no matter what you receive.
The story of the generous general is also interesting, and he always apologizes for drinking too much.
I don't go there often, but I definitely want to go on special occasions.