Photograph:ピノのグルメ日記
Aichi Prefecture sits near the center of Japan and is easy to reach from both Tokyo and Osaka. Centered around Nagoya City, the prefectural capital, it has been drawing attention as a sightseeing area where visitors can enjoy history, culture, and great food. This article rounds up popular sushi restaurants worth stopping by when you visit Aichi Prefecture.
Created: July 21, 2026
This article is based on4,993Tabelog reviews.
Table of Contents
Photograph:kobe2001
Sushi Kou is a sushi restaurant located across from Takaoka Station, serving sushi made with plenty of fresh toppings from the Tokai region.
In addition to Japanese sake sourced from all over Japan, they also offer a wide selection of champagne and wine that pair well with sushi and Japanese cuisine, making it especially recommended for people who enjoy drinking.
Photograph:美食家 K
This restaurant is known for sushi rice with a mild acidity and a small size that gently falls apart in the mouth.
Each topping is quite generous, so you can really enjoy the full flavor of the ingredients. Among them, the uni (sea urchin) is especially popular for its irresistible, melt-in-your-mouth taste.
Photograph:ひろまる162
The "kaisen-maki (seafood roll)" served at the end of the course is a thick sushi roll packed with a variety of seafood centered on tuna, making it a visually striking dish.
It gets high marks not only for its luxurious feel, but also for its generous volume and satisfying bite.
Celia Wan
The head chef was very kind and friendly. He explained everything carefully to every guest and treated everyone with great care. I was surprised by the rare Japanese sake. It was very good. Every piece of sushi was plated as beautifully as a work of art. The dessert was excellent too. I would definitely love to visit again.
Source:Celia Wan's review
たけぞー36500
In a calm atmosphere, I was able to enjoy authentic Edomae-zushi (traditional Tokyo-style sushi) carefully prepared by a skilled chef right in front of me. The toppings were extremely fresh, and the chutoro (medium fatty tuna) and uni (sea urchin) in particular seemed to melt in my mouth. The temperature of the shari (sushi rice) was also just right, and you could really sense the chef’s attention to detail.
Source:たけぞー36500's review
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Photograph:山登り大好き
Tomi Sushi is a sushi restaurant tucked behind a building near Sakae Station, serving sushi made with skilled craftsmanship and suppon (soft-shelled turtle) dishes by reservation only.
The hideaway-like interior is said to be a warm Japanese-style space filled with the feel of wood. It also has a fully private room, making it perfect for those who want to enjoy their meal without worrying about other people around them.
Photograph:あいたかりんみさ
Kuruma ebi (Japanese tiger prawn) is a popular piece, with some reviews even saying it is their favorite sushi topping of all.
The prawn is prepared on the spot and finished with a short low temperature cook, bringing out its strong sweetness and plump, springy texture.
Photograph:あいたかりんみさ
Another signature menu item at this restaurant is suppon (soft-shelled turtle) cuisine. From grilled suppon to suppon dashimaki (Japanese rolled omelet), you can enjoy suppon prepared in a range of different ways.
The photo shows the "suppon no chawanmushi (savory egg custard with soft-shelled turtle)," served piping hot. The bouncy collagen-rich texture is said to be excellent.
ジョージ0704
I visited on my own, but the taisho (chef-owner) chatted with me just enough, so I could enjoy the meal comfortably and have a good time! The food was wonderful too, letting me feel the quality of the ingredients while also showing the care and creativity in the cooking, which really made it feel worth going out to eat! This is a place I’d definitely want to come back to!
Source:ジョージ0704's review
My favorite nigiri (hand-formed sushi) this time was the kuruma ebi (Japanese tiger prawn) nigiri. It was finished with low-temperature cooking at around 67 degrees for 4 minutes, which kept it juicy while also bringing out the sweetness that comes from cooking, making it a really tasty piece.
Source:https://tabelog.com/en/aichi/A2301/A230103/23047183/dtlrvwlst/B509575806/
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Photograph:山登り大好き
Sushi Ginza Onodera Nagoya Ten is a restaurant where you can enjoy sushi prepared by a head chef trained at a famous Ginza restaurant, and it also has locations in Paris and Hong Kong, earning high praise around the world.
The interior is said to feature a hinoki (Japanese cypress) counter along with carefully designed decor throughout. It is perfect when you want to spend a Special moment.
Photograph:aaichi
The very popular ebi nigiri sushi (shrimp nigiri sushi) is said to stand out for its plump bite and deep flavor, with more sweetness coming out the more you chew.
You can choose whichever you like from two types, kuruma ebi (Japanese tiger prawn) and botan ebi (spot prawn), but if you ask, they can also serve you both.
Photograph:dorapapa555
The “Chef’s Omakase Course” is known for not only its sushi but also its outstanding à la carte dishes.
The beautifully decorated “ankimo (monkfish liver)” topped with gold leaf is served as a dish you first enjoy as is, then mix with rice partway through. It is said to be excellent, with the rich flavor of the liver concentrated in every bite.
静神いおり
I had the chef's Omakase course! This is a simple restaurant with counter seating only. Since there is no display case, you can clearly watch the chef's knife skills and nigiri (hand-formed sushi) technique. I was a little nervous at first, but with each dish they served, I gradually started to relax! Not only was the food great, but the restaurant's thoughtful hospitality was impressive too.
Source:静神いおり's review
いっぱい食べるキミが好き❤︎
Needless to say, the sushi is incredibly delicious! It has a rich, melt-in-your-mouth kind of goodness. It tastes like happiness. And the chef's hospitality is wonderful too! He kept the conversation going at just the right distance, and even when it seemed like he wasn't watching, he was paying close attention, which showed in how quickly he noticed things and responded! It was a very comfortable space. I’ll definitely visit again!
Source:いっぱい食べるキミが好き❤︎'s review
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Photograph:スパマキシマム
Oku is a sushi restaurant in the busy Fushimi district. The sushi is said to be outstanding, made with seasonal ingredients including local fish from Aichi, paired with shari (sushi rice) made from Hatsushimo rice.
They also have a wide selection of Japanese sake, mainly labels from Aichi, so it is especially recommended for people who enjoy drinking.
Photograph:jonma91
One of this restaurant’s big draws is that it offers a wide variety of maguro (tuna) alone.
The photo shows "Oma Hokusui Maguro," which they say you can only eat here in Nagoya, and reviews say its rich fatty flavor and melt-in-your-mouth texture are irresistible.
Photograph:ゆうかの食べログ
The hugely popular “Maguro no Dappo Katsu Sando” is a sandwich made with oma no maguro (tuna from Oma) seared rare.
The tuna is cooked to a perfect rare doneness and tucked between thin, crisp slices of bread, and even just looking at the cross section is said to whet your appetite.
jonma91
Every appetizer, topping, and dish on every plate is carefully prepared, with the finishing touches done right at the counter. This sushi restaurant is fun even just to watch.
Source:jonma91's review
食に生きる伝道師
Because they also work as a fish wholesaler, they can offer an amazing number of dishes at very reasonable prices, and I was completely satisfied. This is a wonderful restaurant that anyone would enjoy. The service is gentle and polished, and although it is a high-end restaurant, it has a lovely atmosphere that does not make guests feel tense.
Source:食に生きる伝道師's review
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Photograph:megu_1117
Okimuraya is a sushi restaurant where you can enjoy sushi made with seasonal ingredients along with drinks that pair perfectly with the food, and you can savor the techniques of a long-established sushi shop from Hida Takayama (historic city in Gifu) while staying right in Aichi.
Even though it is close to the station, one of its charms is that you can spend a calm, relaxing time away from the bustle.
Photograph:大岩優輝
The photo shows “Omakase course,” which included kensaki-ika (spear squid) nigiri.
The kensaki-ika is said to be tender, with a moist sweetness that stands out, and to offer an almost melting texture the moment you put it in your mouth.
Photograph:タロ活
The photo shows the popular tekka-maki modoki (mock tuna roll), which has also drawn praise in reviews for its unique serving style and great taste.
It is a simple dish made by lightly wrapping shari (sushi rice) and akami (lean tuna) in nori (seaweed), but that simplicity lets you enjoy the tuna’s flavor directly.
大岩優輝
The sushi rice uses akazu (red vinegar), but the aroma is mild. The rice has a well balanced mix of acidity, sweetness, umami, and firmness, making it the kind of sushi rice that appeals to just about everyone. Overall, there are many creative touches in the preparation, and the way yakumi (condiments) and seasonings are used really shows the chef's personality. The chef's light and witty conversation was also fun, and it was a very comfortable place to spend time. It was a great meal.
Source:大岩優輝's review
mouusan
Every piece of sushi was packed with the chef’s careful, detailed work and tasted really great. The tekka-maki style dish was the staff meal tekka-maki! Since it wasn’t rolled, the nori stayed crisp, and I might even like this version better.
Source:mouusan's review
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Photograph:びっくり屋
Sushi Chai-an is a sushi restaurant located right near Yanagibashi Ichiba (Yanagibashi Market), by reservation only, where you can enjoy top class sushi in a Japanese style interior inspired by a tea room.
They also offer a wide selection of Special sake and other drinks, and it is well known as a place where you can fully enjoy great sushi and drinks.
Photograph:pontan3810
One feature of the nigiri sushi in this restaurant's course menu is that the type of shari (sushi rice) changes partway through. They make all kinds of thoughtful adjustments so you can enjoy it all the way to the end without getting tired of it.
The photo shows kensaki-ika (swordtip squid), which is said to have many knife cuts that bring out its sweetness.
Photograph:気まぐれワイン
The course includes many a la carte dishes that also work well as otsumami (small dishes to go with drinks), so the drinks just keep flowing.
The visually beautiful ebi chawanmushi (savory steamed egg custard with shrimp) is said to be delicious, with features like the use of cheese giving it a distinctive Western style seasoning.
気まぐれワイン
I love the luxurious Appetizers at this restaurant. These alone are enough for Manzoku, but the sushi that follows is also delicious! This time, I mainly enjoyed Japanese sake. If you describe the kind of sake you want to drink, they will recommend and serve one that fits. I was happy to discover some sake I had never tried before.
Source:気まぐれワイン's review
Rin1208
The nigiri was also delicious, with fresh toppings! It was Surprising that they even changed the shari (sushi rice) to match each topping! There were many dishes, and I left feeling full♡I think it offers very good value for money! The counter seating was horigotatsu (sunken floor seating), so the restaurant felt relaxing and I was able to enjoy my meal at a leisurely pace☺️It’s a place I’d like to visit again!
Source:Rin1208's review
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Photograph:kana.gourmet
Sushi Maeda is a sushi restaurant that made headlines when the sushi group, which operates in Ginza and Kitashinchi, opened its first location in the Tokai region.
Along with authentic sushi made with a focus on carefully chosen production regions for its ingredients, the space also shows real attention to detail, with features such as a chandelier created by a French master and a hinoki (Japanese cypress) counter.
Photograph:食旅日誌 美味かった店
One of the draws of this restaurant is that you can find unusual seasonal toppings such as iwashi (sardine), nishin (herring), and sanma (Pacific saury).
The photo shows the “kaki (oyster),” which reviews describe as strikingly good, and it is said to be popular for its bouncy texture that pops in your mouth and its rich, creamy flavor.
Photograph:YUYA∞
The finishing dish of the "Omakase JPY18,700 course" can be chosen from several options.
The photo shows the "uni (sea urchin) and ikura (salmon roe) small Rice bowl." The contrast between the creamy uni and the popping texture of the ikura is said to be fun, and the rich flavor is excellent.
名古屋の食べること生きガール
・Omakase JPY18,700 course
As expected from a course with lots of nigiri, sushi just kept coming one after another, and I was happy the whole time. The one that stood out most was sanma (Pacific saury). Since sanma is usually grilled, it felt really fresh this way, and I liked that it had none of the off notes typical of blue-backed fish ✨
Source:名古屋の食べること生きガール's review
Above all, the lunch course offers amazing value for money. I never expected to get uni (sea urchin) and ikura (salmon roe) even at lunch. It was very delicious. The staff were also very pleasant. I was happy that when I visited for a celebration, they kindly prepared a thoughtful dessert for us. Thank you very much. It has become one of my favorite sushi restaurants.
Source:https://tabelog.com/en/aichi/A2301/A230101/23088508/dtlrvwlst/B515254035/
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Photograph:スパマキシマム
Sushi Iwata Nagoya is a sushi restaurant known for the great balance between its shari (sushi rice) made with a custom blend of akazu (red vinegar) and fresh local seafood toppings chosen with great care.
The food is authentic, while the atmosphere inside is homey and comfortable. It is nice to know that even people who are not used to counter sushi can feel at ease coming in.
Photograph:スパマキシマム
The sushi at this restaurant is said to stand out for its shari (sushi rice) made with akazu (red vinegar), which has a rich, smooth taste, along with high quality toppings.
Among them, the "anago (conger eel)," which reviewers say is outstanding, comes with a fairly large topping and is also said to have a great balance with the shari.
Photograph:kouranos
The individual dishes served as part of the course are said to be so good they rival the sushi.
One dish that lets you enjoy ingredients from Aichi is the “Nagoya Cochin egg chawanmushi (savory egg custard) with uni (sea urchin) sauce.” The rich uni sauce and smooth chawanmushi melt together in your mouth, making it irresistibly delicious.
risor
Every piece was delicious, and the presentation and texture were both excellent. There is only counter seating, and the interior has a clean, simple look. The chef speaks in a gentle way that brings a sense of calm to this Special space. Thank you for the meal.
Source:risor's review
たーくん けいじ けいと
You can enjoy a full course with everything from appetizers to nigiri (hand-formed sushi), and the service and quality of the food are both very good. They also have a wide selection of Japanese sake and wine.
Source:たーくん けいじ けいと's review
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Photograph:♡saku♡
Hokuriku no Sushi Hisen is a sushi restaurant built around the concept of letting you enjoy Hokuriku without going to Hokuriku, using ingredients from Toyama and Ishikawa prefectures.
The small interior, with only 6 seats in total at a Sunken kotatsu seating counter, has a calm hideaway feel and is said to be just right when you want to spend a Special time.
Photograph:♡saku♡
Among the sushi menu, the large kurumaebi (Japanese tiger prawn) nigiri stands out at a glance and is known for its light sweetness.
Because they make the nigiri with the prawn right after boiling it, it is still warm when served, and its plump, springy texture is said to be irresistible.
Photograph:♡saku♡
Many reviews praise the "uni (sea urchin)" as outstanding. It is a popular topping served near the end of the course.
It lets you really taste the ingredient’s natural sweetness and aroma, and because the uni is served still in its box, it is also fun to look at even before you eat it.
Kjzz2401
We had the Omakase course, and every ingredient was so good that the drinks kept flowing. They changed our hand towels very often, and the thoughtful service was excellent throughout. It was a Semi-private room, but we still enjoyed a relaxed meal.
Source:Kjzz2401's review
Bambeez
The course began in a friendly atmosphere. While listening to explanations about the fish and enjoying some casual conversation, we were served lots of sushi, and the otsumami (small dishes to go with drinks) were also tasty. It feels like a good value for the price! I’ll be back again〜
Source:Bambeez's review
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Photograph:kaori☆O
"Sushi Tenbi Imaike Ten" is a sushi restaurant in a spot with great access from Imaike Station. It has an authentic feel without being too intimidating, so even people who are not used to going to sushi restaurants can give it a try with ease.
The friendly personality of the head chef is also part of its charm, so you can likely enjoy chatting across the counter as well.
Photograph:chana710
The “Omakase dinner course” is hugely popular for its high quality dishes served at a good pace, and for the high level of Manzoku.
Among the nigiri sushi, the “akaebi (red shrimp)” is said to be especially outstanding, with reviews saying it has no off notes or harsh taste at all, letting you fully enjoy the shrimp’s rich umami and sweetness.
Photograph:グルメ界のTK
The restaurant's signature "Toro-taku" is a luxurious dish where a small portion of shari (sushi rice) is topped with plenty of toro (fatty tuna).
They say that adding uni (sea urchin) as an option doubles the good taste and makes it more filling.
shino_758
The sushi toppings include salmon, shrimp, squid, and more, and you can enjoy a variety of them Omakase-style. Every piece of sushi was delicious, but the best one that day was engawa (flounder fin)! It had a rich, melt-in-your-mouth fattiness and tasted great. The toro-taku at the end was also very satisfying. It was a great meal
Source:shino_758's review
kohihi
It is close to the station and easy to access. The JPY6600 course was delicious from start to finish and very satisfying. Each plate had its own touch, from the lightly cooked hotate (scallop) sushi to the bonito with a gentle hint of karashi (Japanese mustard), and a dish with a soft yuzu (citron) aroma, so I enjoyed the meal all the way through. Among them, the salmon sushi was especially delicious and left a strong impression.
Source:kohihi's review
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Photograph:fukeiryu
Meieki Sushi Amano is a well-regarded restaurant where you can enjoy authentic Edomae-zushi (traditional Edo-style sushi) near Nagoya Station. They serve Special seasonal ingredients at their best, using carefully selected produce at the peak of each season.
The interior has a warm atmosphere, making it a great choice when you want to entertain someone important.
Photograph:ピエロ。
A feature of the sushi at this restaurant is said to be the clean finish of the shari (sushi rice) made with akazu (red vinegar).
The photo shows "Ehime-produced kanpachi (amberjack)," and if you squeeze lemon into the soy sauce, you can enjoy a tight, fresh new texture and flavor.
Photograph:ネムネムの実
The photo shows the popular and colorful rolled sushi, toro-taku (fatty tuna and pickled daikon roll).
Instead of katsuobushi (dried bonito flakes), it is coated on the outside with magurobushi (dried tuna flakes). The crisp texture of the takuan, the rich flavor of the toro, and the toasty aroma of the magurobushi are said to make a great match, resulting in an excellent dish.
ハッシュマンハッシュボーイ
・Nozomi Kaiseki
Both the nigiri and the a la carte dishes had a luxurious accent in each item that brought out the flavors even more, and everything tasted great. The fish was selected with care for its production region and freshness, and the amount of wasabi and toppings was just right, so the balance of every flavor was excellent. It was a course I was completely Manzoku with〜♫
Source:ハッシュマンハッシュボーイ's review
The restaurant had a classy feel and was very beautiful. We used a Private room. The pace at which the food came out was just right, which made the meal even better. Everything was delicious, from the grilled dishes to the small side plates. They used akashari (red vinegared sushi rice), and the ikura Rice bowl and the chutoro (medium fatty tuna) served at the beginning were especially outstanding. I would love to visit again if I have the chance.
Source:https://tabelog.com/en/aichi/A2301/A230101/23079239/dtlrvwlst/B512622558/
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Photograph:aichi__gohan
Meieki Sushi Sublime is a sushi restaurant located very close to Nagoya Station. This restaurant was opened in Aichi by a high-end restaurant from Azabu-juban, and you can enjoy sushi made with some of the finest techniques in Japan.
The interior has a Japanese feel and also comes with fully private rooms, making it ideal for hosting someone important.
Photograph:岐阜はらぺこCHANNEL
One of the charms of this restaurant is that, if the timing works out, you may come across rare toppings that are not often available.
The photo shows "murasaki uni (purple sea urchin)," which is said to have a more refined sweetness than bafun uni (short-spined sea urchin). You can also order a 1.5x assortment.
Photograph:mari.h0309
Another draw of this restaurant is that you can enjoy a course that blends sushi and French cuisine.
The beautifully presented "mushi awabi (steamed abalone) with uni (sea urchin) sauce" is said to be delicious when you mix the abalone, seasoned with liver and butter soy sauce, with the softly uni-scented sauce.
なべちゃん1204
Each piece of sushi came with decorative knife work and condiments matched to the topping, so it tasted great and looked beautiful✨✨And the chef's nigiri-making skill is amazing! Even though he shapes them so lightly, they do not fall apart when you pick them up☆The shari (sushi rice) gently loosens in your mouth♪So good♡
Source:なべちゃん1204's review
noilith
Every dish was very good, and I was moved by how thoughtful and carefully prepared everything was, along with the great service from the itamae (chef)! We also added some sushi, so the bill came to a fair amount, but we had such a meaningful time that we were completely Manzoku.
Source:noilith's review
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Photograph:KIRARA
Nagoya Sakae Sushi Eika is a sister restaurant opened in Sakae, Aichi, by a hugely popular Edomae-zushi (Tokyo-style sushi) restaurant from Tokyo and Osaka, where you can enjoy sushi made with seasonal ingredients and a carefully selected lineup of local sake.
From the counter seats, you can watch the chefs make sushi right in front of you, so it looks like a great place to spend a memorable moment.
Photograph:PONTA/
For dinner, the recommended "Omakase nigiri course" lets you enjoy delicately crafted sushi along with Appetizers and sashimi.
The "Spear Squid" in the photo is a piece served with takesumi (bamboo charcoal) salt and sudachi (Japanese citrus), showing the restaurant's close attention to detail.
Photograph:みきちゃんち
The "Omakase Nigiri Course" offers not only great taste, but also the joy of taking in its beautiful presentation.
The photo shows the "ikura (salmon roe) and caviar assortment." Its jewel-like shine is said to catch your eye right away.
わかなのもぐもぐ旅
The nigiri started with kensaki ika (spear squid), followed by hatamasu (spotted trout), kanpachi (greater amberjack), maguro no zuke (soy-marinated tuna), komochi shako (mantis shrimp with roe), chutoro (medium fatty tuna), and anago (conger eel), for a total of 7 pieces. The maguro was rich with fat and melted in the mouth, the ika had delicate knife work that gave it a great texture, and the komochi shako, which I was trying for the first time without even thinking about it, was also wonderful—every single one was so, so delicious!!!
Source:わかなのもぐもぐ旅's review
chee_myk
I visited for a celebratory dinner. I had a wonderful time that was well worth the price, and I was completely Manzoku◎Each item was delicious, and I could feel the care that went into all of them. I enjoyed the white fish simply with sudachi (Japanese citrus) and salt, which felt perfect for summer. Talking with the taisho (head chef) was fun too, and I’ll be back!
Source:chee_myk's review
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Photograph:rikoo629
Edo Fuji is a sushi restaurant in a great location, within a 5-minute walk of Nagoya Station, and is known for its calm atmosphere.
People say the sushi here is excellent, with not only fresh seafood but also careful attention paid to the quality of the rice and how it is cooked.
Photograph:とももんげ
For dinner, the "Yanagibashi Edofuji Course" is a highly satisfying course where you can enjoy 8 pieces of nigiri along with Appetizers and sashimi.
The photo shows "otoro (fatty tuna) Hokkaido bafun uni (Hokkaido short-spined sea urchin)." The pairing of these luxurious ingredients is said to be perfect, with an irresistibly melt-in-your-mouth texture the moment it hits your tongue.
Photograph:ジョビちゃん
The photo shows the Special menu item “Toro Taku,” which can only be ordered separately by those who order a course.
It is packed with chunky cuts of toro (fatty tuna), and they say it is very satisfying to eat.
ジョビちゃん
This is my favorite sushi restaurant that I keep coming back to again and again. Counter sushi places can feel intimidating, but here the taisho (head sushi chef) is friendly and fun to talk to, so you can visit without feeling nervous! I think it’s also easy for couples to go. The red vinegar rice made with Mineasahi is exquisite! And another thing I look forward to every time is that the course includes not just sushi, but also Japanese dishes made with seasonal ingredients!
Source:ジョビちゃん's review
はるたくみん
I could feel the care in everything, from how the fish was selected to the pace of the nigiri (hand-formed sushi) and the timing. They prepare seasonal fish in a simple way, yet make it taste as good as it possibly can. Each piece felt like a work of art, and it left me speechless. The chef’s sushi is one of a kind.
Source:はるたくみん's review
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Photograph:ゆきありグルメ
Sushi Yasuzo is a sushi restaurant inside KITTE Nagoya, with a chic and modern atmosphere that adds to its appeal. It is run by a fish wholesaler with 80 years of history.
They say you can enjoy sushi here that shows care not only in the freshness of the ingredients, but also in every step of the preparation process.
Photograph:ayac.418
The sushi here is popular for its high quality neta (toppings) and shari (sushi rice) served at just the right temperature.
The photo shows the “anago (conger eel),” which reviewers said was especially good, with a soft, melt-in-your-mouth texture and a citrus aroma that lingers pleasantly through the nose.
Photograph:ruu0811
Soy sauce may be the standard for sushi, but one of the charms of this restaurant is that you can enjoy sushi seasoned with different condiments to match each neta (sushi topping).
The "Salmon" in the photo is said to use smoked soy sauce and mustard. They bring out the salmon's umami, making it even more delicious.
cheetan-mogumogu
I was Surprising to see that depending on the sushi topping, they changed the seasoning to soy sauce, tsukudani (food simmered in soy sauce), or salt. I felt that this kind of careful attention to detail is what creates the great taste!! My personal favorite was aji (horse mackerel). With no off notes, its taste was brought out by the fresh flavor of shiso (perilla leaf), which highlighted the freshness of the aji.
Source:cheetan-mogumogu's review
ayac.418
This place has a relaxed feel, so you can easily stop by alone after work without feeling out of place. It’s great that you can enjoy sushi this good at this price. The head chef was different from the last time I visited, but the calm atmosphere and kind service felt very comforting(*´◒`*)
Source:ayac.418's review
518
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Photograph:スパマキシマム
Nagoya Sakae Shiorian Sushi Yamashiro is a restaurant opened in Sakae by a head chef with experience working at a popular sushi restaurant in Tokyo, where you can enjoy authentic Edomae-zushi (Tokyo-style sushi) along with local sake from Aichi Prefecture.
The interior has both a sense of luxury and cleanliness, but its warm atmosphere that even younger guests can feel comfortable walking into is part of its appeal.
Photograph:すーもた02
The restaurant’s most popular option, the “Omakase Nigiri Course,” comes recommended for birthdays, special occasions, and other celebrations.
They use different shari (sushi rice) to match each topping, making the most of each ingredient’s flavor. The photo shows the “chutoro (medium fatty tuna),” which is said to have an irresistibly melt-in-your-mouth texture.
Photograph:すーもた02
The Omakase nigiri course is said to be excellent not only for the sushi, but also for items like Appetizers and other a la carte dishes.
The "Appetizers assortment" is said to include carefully prepared starters such as ayu (sweetfish) simmered in sweet soy glaze and sashimi konnyaku (yam cake), making it enjoyable for both the palate and the eyes.
ひーちゃん1285
It was my first time having caviar gunkan (battleship sushi), and it was so delicious! I also loved that they changed the vinegared rice depending on the fish. I’ll be back again!
Source:ひーちゃん1285's review
すーもた02
I thoroughly enjoyed authentic Edomae-zushi (Tokyo-style sushi) for the first time in a while, with melt-in-your-mouth chutoro (medium fatty tuna), fluffy unagi (freshwater eel), and chawanmushi (savory egg custard) with popping ikura (salmon roe), among other dishes… From the Appetizers to the final dessert, they matched our pace perfectly, and I was impressed by the seamless timing of each dish! The taisho (head sushi chef) was great, the atmosphere was pleasant, and the prices were reasonable. It seems like a good place for all kinds of occasions.
Source:すーもた02's review
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Photograph:孤高のランナー
Sushi to Tempura Nihon no Umi Yanagibashi Ten is a sushi restaurant inside Yanagibashi Ichiba (Yanagibashi Market). With a full range of both à la carte dishes and courses, it looks like a convenient choice for all kinds of occasions.
The interior is said to have a calm, hideaway-like feel. Some say the okami (proprietress) also puts people at ease with her cheerful service, making this a good pick for anyone who wants to relax and enjoy a meal.
Photograph:naoki_1959
Some reviews even call the "Hokkaido-san (from Hokkaido) nama hotate (fresh scallops)" "so good it moves you." They are said to have a firm texture and an intense sweetness that fills your mouth and is hard to resist.
They are also pleasantly large, making them satisfyingly filling.
Photograph:神崎桃
Of course the sushi is great, and the "tempura" that they fry right in front of you is also said to be piping hot, crisp, and excellent.
You can eat it with tentsuyu (tempura dipping sauce) or salt, but people say it is so good that you can fully enjoy the flavor of the ingredients even without adding anything.
c5eeds
The tempura is served freshly fried and tastes great, and the sushi has generously sized toppings that make it really satisfying. There are only counter seats, so reservations are recommended. The autumn sanma (Pacific saury) was excellent. It was a great meal.
Source:c5eeds's review
あんちゃな
Last time I had a course with more small plates, so this time I booked one focused on nigiri sushi. It came with about 10 pieces of nigiri, tempura, abalone simmered until tender, plus A la carte hamaguri (hard clam) steamed with sake and kazunoko kombu kelp on the side. Just as expected, everything was excellent and I was completely Manzoku. It was also great value, and the service was wonderful, which made the drinks go down very easily.
Source:あんちゃな's review
299
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Photograph:名古屋グルメちゃん
Sushi Sawada is a sushi restaurant in Nagoya where you can enjoy fresh seafood that the owner personally selects at the market.
Not only is it easy to reach from outside Aichi Prefecture, but it is also appealing for its variety of seating, including counter seats and Private room options. It looks like a convenient choice for any occasion.
Photograph:名古屋グルメ女子R
The "Lunch Omakase Nigiri Course" is said to stand out for its well-balanced lineup of nigiri sushi and a la carte dishes.
The nigiri at this restaurant is said to be irresistible, with shari (sushi rice) that is light and melts in your mouth, creating great harmony with the toppings. In particular, the "toro nigiri" is said to be outstanding.
Photograph:food_harun
Not only the sushi but the other menu items as well are said to be outstanding in both looks and taste.
The photo shows the "ikura no ko-don (small salmon roe Rice bowl)." It lavishly combines Hokkaido ikura (salmon roe), nama-shirasu (fresh whitebait), and caviar, and is said to be delicious.
aichi__gohan
Just a short walk from Nagoya Station, this place has an excellent location right near the station◎The inside is also very clean◎Every dish was honestly delicious!! The zuke maguro (marinated tuna) had an amazing texture, they used line-caught aji (horse mackerel), the kamasu (barracuda) was nicely finished with a light sear, and even the salt was thoughtfully chosen between rock salt and bamboo charcoal salt, so I could feel the care that went into each and every dish☺️
Source:aichi__gohan's review
I visited feeling very nervous because it was my first time at a sushi counter, but the chef and staff spoke to me in a friendly way, so I had a really fun meal the whole time! I’ll definitely go back to eat there again♪It was a great meal!
Source:https://tabelog.com/en/aichi/A2301/A230101/23069940/dtlrvwlst/B514257994/
516
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Photograph:mcmmtgcf
Sushi Urayama Honten serves creative Edomae sushi made with seafood from Hokuriku (the Hokuriku region), and it is also particular about akazu (red vinegar), with its tasty sushi rice getting great reviews.
The interior has a tasteful feel while still being easy to drop into. The staff are also said to be very attentive, so you can feel at ease bringing someone important here.
Photograph:tomobase1
Among the wide variety of nigiri sushi, the “Hokkaido-san (from Hokkaido) hotate (scallop)” stood out in reviews as being especially good.
The hotate is cooked at a low temperature and then loosened into flakes, and it is said to be so tender that it melts away the moment it hits your mouth, making it irresistibly delicious.
Photograph:m-ni
The chawanmushi (savory steamed egg custard), said to reflect careful and delicate craftsmanship, is a popular dish in reviews as well.
Inside the ingredients such as shimeji (beech mushrooms) and ginkgo nuts, there is also a hidden pickled plum, which adds an accent to the flavor.
maru991
The food was good, and the staff served us quickly and efficiently, which made the whole experience feel reassuring. The kobachi (small side dishes) and the soft roe were also tasty, and each item on the menu felt carefully made and genuinely good! The sushi came one piece at a time, so the portions felt just right, and it was fun that they served it in different ways rather than with just soy sauce!
Source:maru991's review
☆ステラ☆
I ordered the JPY3500 lunch course. I also added uni (sea urchin), and everything was very good. Both the chef and the female staff member provided great service, so I was able to enjoy my meal comfortably from start to finish. I will definitely visit again(^^)
Source:☆ステラ☆'s review
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