Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
The Tabelog Award 2025 Bronze winner
Selected for Tabelog Sushi EAST "Hyakumeiten" 2025
- Nearest station：
- Categories：
- Budget：
-
- Closed：
- Wednesday
Specialities
Chef
Shinji Nishikawa - A Craftsman Committed to Sushi from "Nagoya Front"
Food
"Creating Fun Variations of Local Seasonal Fish for Sushi"
Space
"An Interior Design Curated by the Shop Owner, Showcasing Japan's Traditional Beauty"
Review
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1m___k5
Aichi
Review 26resultsFollowers 9peopleIn the evening seating... Starting at 6 PM sharp‼️ ✅️ Dishes... • Chawanmushi with plum • ...View details
2025/04 visited
2 times
-
kojista55Aichi
Review 1,349resultsFollowers 1,637peopleA reservation-only gem in Nagoya tha...
A renowned sushi restaurant in Nagoya, Sushi Shunbi Nishikawa attracts food enthusiasts fr...View details
2025/04 visited
3 times
-
大きなやまちゃんAichi
Review 2,646resultsFollowers 3,856peopleDelicious as always!
Yama-chan in a skirt made an appearance! Today, we hosted a private event for food enth...View details
2025/04 visited
25 times
Restaurant information
Details
| Restaurant name |
Sushi Shunbi Nishikawa
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2025 Bronze winner
The Tabelog Award 2025 Bronze winner
The Tabelog Award 2024 Bronze winner
The Tabelog Award 2024 Bronze winner
The Tabelog Award 2023 Bronze winner
The Tabelog Award 2023 Bronze winner
The Tabelog Award 2022 Bronze winner
The Tabelog Award 2022 Bronze winner
Selected for Tabelog Sushi EAST "Hyakumeiten" 2025
Selected for Tabelog Sushi EAST "Hyakumeiten" 2025
Selected for Tabelog Sushi EAST "Hyakumeiten" 2022
Selected for Tabelog Sushi EAST "Hyakumeiten" 2022
Selected for Tabelog Sushi EAST "Hyakumeiten" 2021
Selected for Tabelog Sushi EAST "Hyakumeiten" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2025年Bronze受賞店
The Tabelog Award 2025 Bronze 受賞店
2024年Bronze受賞店
The Tabelog Award 2024 Bronze 受賞店
2023年Bronze受賞店
The Tabelog Award 2023 Bronze 受賞店
2022年Bronze受賞店
The Tabelog Award 2022 Bronze 受賞店
百名店 選出歴
寿司 百名店 2025 選出店
食べログ 寿司 EAST 百名店 2025 選出店
寿司 百名店 2022 選出店
食べログ 寿司 EAST 百名店 2022 選出店
寿司 百名店 2021 選出店
食べログ 寿司 EAST 百名店 2021 選出店 |
| Categories | Sushi |
| Phone number (for reservation and inquiry) |
090-2183-4927 |
| Reservation availability |
Reservations available
御予約の御電話は09：00～22：00迄承ります。 |
| Address |
愛知県名古屋市中村区名駅2-29-19 |
| Transportation |
5 minutes walk from Nagoya Station Exit 1 573 meters from Nagoya. |
| Opening hours |
|
| Average price |
JPY 30,000 - JPY 39,999 JPY 20,000 - JPY 29,999 |
| Average price（Based on reviews） |
JPY 30,000 - JPY 39,999JPY 20,000 - JPY 29,999
|
| Payment methods |
Credit card accepted Electronic money not accepted QR code payments not accepted |
Seats/facilities
| Number of seats |
8 Seats |
|---|---|
| Private rooms |
Unavailable |
| Private use |
Unavailable |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable |
Menu
| Food |
Particular about fish |
|---|
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Website |
Find Similar Restaurants （Occasion)
Find Similar Restaurants （Area)
Nagoya Sta.
Nagoya St. Area
Nagoya
Aichi
Nakamura Ward, Nagoya City
Categories
Rankings in nearby areas
閉じる
ChefShinji Nishikawa - A Craftsman Committed to Sushi from "Nagoya Front"
The owner, Mr. Nishikawa, trained in sushi-making in his hometown of Aichi. This is why he focuses on seasonal fish from the local Mikawa Bay and Ise Bay, building his omakase course around relationships with wholesalers who handle these ingredients. "I want to provide sushi that can only be made in Nagoya, not the flavors you can find in Tokyo." This is Mr. Nishikawa's philosophy. He uses local ingredients such as kuruma shrimp from Mikawa Isshiki, stone sea bream from Mie, and fatty tuna sourced from Nagoya vendors rather than Toyosu or Tsukiji. His commitment to local produce makes him a true embodiment of "Nagoya-style sushi."
Food "Creating Fun Variations of Local Seasonal Fish for Sushi"
The seasonal fish caught in Mikawa Bay and Ise Bay are served with various creative techniques. A tea kettle, which sits prominently in the center of the counter, is used when preparing sweet shrimp. Two shrimp are placed in the kettle at the same time; one is quickly removed and chilled on ice, while the other is left at the mouth of the kettle to be cooked with steam and residual heat. This allows diners to enjoy both rare and boiled sweet shrimp. The flavors of these ingredients are well complemented by the sushi rice, which is seasoned with red vinegar, black vinegar, rice vinegar, and coarse salt.
Space"An Interior Design Curated by the Shop Owner, Showcasing Japan's Traditional Beauty"
The performance of cooking shrimp in a tea kettle is a reflection of the spirit of the owner, Mr. Nishikawa, who holds deep respect and affection for Japanese traditions. This sentiment can be felt in other aspects of the establishment as well. The sushi serving platform, which is changed between winter and summer, is made of pottery called "Echizen Karatsu." It is a piece crafted by artisans of Echizen pottery in Fukui using clay from Karatsu in Saga, and it is a product that Mr. Nishikawa is particularly particular about. Additionally, the counter made from a single piece of cypress wood and the traditional earthen walls throughout the restaurant showcase the owner's profound understanding of Japanese culture.
A Must-Try Course Featuring Local Ingredients from Nagoya
Located within walking distance from Nagoya Station, "Sushi Shunbi Nishikawa" attracts customers from all over the country. Established in 2007 in Nagoya's Shimizu area, we moved to our current locati
...on in September 2018 and quickly earned two Michelin stars in the "Michelin Guide Aichi, Gifu, Mie 2019". Chef Shinji Nishikawa trained under the first head chef of the beloved Nagoya sushi restaurant "Fukuzushi". Our sushi rice is seasoned with black vinegar, red vinegar, and rice vinegar, paired with local ingredients from Aichi and the Tokai region.