Photograph:辣油は飲み物
Nagoya in Aichi Prefecture is one of Japan’s most populous cities. This time, we’ve rounded up popular sushi restaurants around Sakae Station in Nagoya’s downtown area where you can enjoy top quality sushi toppings. We also introduce places that offer sushi along with à la carte dishes and a wide range of drinks. If you’re dining in Nagoya, be sure to stop by.
Created: July 21, 2026
This article is based on2,975Tabelog reviews.
Table of Contents
Photograph:@ara
Sushi Isao is a sushi restaurant on the basement level of the Towa Takaoka Building in the Sakae area of Nagoya.
The interior is a spacious Japanese-style space. The restaurant has counter seats only, but they can divide them into groups of 6 or 10 for use as a Private room.
Photograph:kei_kei0228
The menu offers several courses where you can enjoy sushi made with seafood from the Tokai region and other parts of Japan.
The balance between the toppings and the akashari (red vinegared rice) is said to be just right. You can also enjoy shellfish caught in Mikawa-wan (Mikawa Bay).
Photograph:ひろまる162
The appetizer served at the start of the course uses seasonal ingredients. On one day, the “maguro (tuna) negima skewer” was said to be delicious, with the rich flavor of toro spreading through your mouth.
For drinks, they offer a selection centered on Japanese sake that pairs well with the food, along with wine and soft drinks.
ぐっどいーたー
The appetizers were good too, but the nigiri (hand-formed sushi) was especially tasty here. The shari (sushi rice) kept the vinegar and salt mild, but had a nice aroma and was the kind you never get tired of. The amount was also more than I expected. “We want you to feel full with just the course without ordering extras,” and how great is that! For the first time in a while, I didn’t order any extras, and both my stomach and heart felt full.
Source:ぐっどいーたー's review
7f8a4a
The shari (seasoned sushi rice) is airy, and it gently falls apart in your mouth. I also like the seasoning of the shari. The tuna was really good. The nodoguro (blackthroat seaperch) was also nice, with rich fat that didn’t feel too heavy. The torigai (Japanese cockle) had a strong sweetness too, just the kind of flavor I like.
Source:7f8a4a's review
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Photograph:ai-mo124
Tomi Sushi is a high-end sushi restaurant in Nagoya, about a 5-minute walk from Sakae Station, and it is by reservation only.
The interior feels spacious and calm. There are counter seats and a Private room that can accommodate up to 4 people.
Photograph:M11074895
At dinner, the "Oryori to Sushi Course" lets you enjoy around 10 pieces of sushi along with a selection of a la carte dishes.
The sushi toppings use seafood sourced from specialty shops. The kuruma ebi (tiger prawn) is said to be wrapped around the shari (sushi rice), making it delicious no matter where you take a bite.
Photograph:あいたかりんみさ
The "Lunch Omakase Nigiri" is a course available only on Wednesdays and Saturdays, limited to 6 guests.
The "Appetizers" served at the start feature small dishes made with seasonal ingredients, and they pair perfectly with drinks.
ジョージ0704
・Lunch Omakase nigiri
I visited alone, but the chef chatted with me just the right amount, so I could enjoy the meal comfortably and have a good time! The food also let the quality of the ingredients shine through, while showing the care and creativity in the preparation, making it feel like a truly worthwhile dining out experience!
Source:ジョージ0704's review
M11074895
All the small plates before the sushi are high quality too. The kinki (channel rockfish) shabu-shabu and the saikyo-yaki (Kyoto-style miso-marinated grilled fish) cod might be better than anywhere else.
Source:M11074895's review
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Photograph:SASUKE☆
A high-end sushi restaurant in the Sakae area of Nagoya City, by reservation only. The popular course lets you enjoy a pairing of sushi and wine.
There are counter seats, paid fully private room seating, and a hanare (separate annex), so you can choose the setting to match the occasion.
At dinnertime, you can enjoy sushi and à la carte dishes made with ingredients full of seasonal character.
For the sushi, they will show you the full lineup of fish for the day. In winter, the toro nigiri (fatty tuna sushi) may feature maguro (tuna) from Oma.
Photograph:loose197
The wine selection includes labels from France and Greece as well as Domestic wines, all chosen by the owner.
For an additional fee, you can also add a pairing plan with wine or Japanese sake to the course.
ヒデ8585
What impressed me most were the hamaguri (hard clam) shabu-shabu sushi and the uni (sea urchin) tasting comparison. Turning sushi into something made after briefly swishing hamaguri in broth—what a surprise! It completely went beyond my expectations. There were three kinds of uni: murasaki uni (purple sea urchin), bafun uni (short-spined sea urchin), and aka uni (red sea urchin). It was my first time trying aka uni from Kyushu, and I liked it best for its rich, creamy texture.
Source:ヒデ8585's review
This sushi restaurant for adults has counter seating and calm Private rooms, and the Omakase course makes the most of seasonal toppings, with each piece showing careful work. The wide range of fish dishes was impressive, including akagai (ark shell clam), kan-sawara (winter Spanish mackerel), and fugu (blowfish) kama-ni (simmered collar). They also offer pairing suggestions with wine and Japanese sake, so you can fully enjoy the marriage of sushi and drinks.
Source:https://tabelog.com/en/aichi/A2301/A230103/23029402/dtlrvwlst/B519806509/
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Photograph:grandslamtoyo
Oku is a sushi restaurant on the basement level of the Daiichi Nishiki Estate Building in Nagoya, and it is by reservation only.
You can enjoy sushi and other dishes made with Special ingredients gathered from around Japan, including hon-maguro (Pacific bluefin tuna) caught by the company's own tuna fishing boat.
Photograph:sakur776
The "Oku Omakase Kami" course is also popular for its full lineup, starting with sakizuke (small appetizer), followed by tsumami (small dishes) and sushi.
The winter-only "Akami" made with Oma (Aomori) tuna is said to have an excellent balance with the more strongly seasoned shari (sushi rice), adjusted to match the topping.
Photograph:鉄道王
The “katsu sando” served midway through the nigiri courses features maguro-katsu (fried tuna cutlet) sandwiched in toast, and it is said to be just the right tasty accent for the course.
For drinks, they always have more than 30 kinds of Japanese sake available, along with a good selection of wine and non-alcoholic options.
大魔王わんきち
・Oku Omakase Upper-Kami-
The nigiri starts with shiromi-zakana (white fish), followed by 3 kinds of tuna, grilled dishes, and many other excellent sushi items for a blissful time! Personally, I really liked the balance of the vinegared rice in the shari, and the way the nigiri gently fell apart in the mouth was also great. I think the level here is very high.
Source:大魔王わんきち's review
maria308
The many nigiri, including Oma (a place name) tuna aged for 12 days, and the carefully prepared à la carte dishes were all very good✨What stood out most were the uni (sea urchin) hand roll, which I forgot to photograph and ate right away, and the tuna rare cutlet sandwich, which was outstanding.
Source:maria308's review
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Photograph:山登り大好き
Sushi Ginza Onodera Nagoya Ten is a sushi restaurant on the 7th floor of The Royal Park Hotel Iconic Nagoya, about a 3-minute walk from Sakae Station. It is the first Nagoya location of the Edomae-zushi (Edo-style sushi) restaurant Sushi Ginza Onodera.
Inside, a refined Japanese modern space unfolds.
Photograph:まろんボス
For the sushi, you can enjoy seasonal toppings Specially selected from Toyosu and other places around Japan.
The "otoro (fatty tuna)" included in every dinner course is said to pair well with akashari (red vinegared rice), with a melt-in-your-mouth taste.
Photograph:山登り大好き
Among the dinner courses, there is also a plan where you can compare uni gunkan (sea urchin battleship sushi).
On one day, the bafun uni (short-spined sea urchin) and murasaki uni (purple sea urchin) each let diners enjoy the differences in aroma, sweetness, and umami.
c5eeds
Each piece is carefully made one by one, so everything tastes great. The hirame (flounder) cured with kombu kelp ◎ was especially good, and the lightly seared hokkigai (surf clam) was sweet and tasty too. The freshly boiled kuruma ebi (Japanese tiger prawn) was perfect.
Source:c5eeds's review
ただの飯好き007
The maguro (tuna) stood out for its bold lean flesh and rich fat, almost like beef in its impact, and the slicing showed no hesitation. The more you chewed, the more umami came through, which made it especially appealing. Overall, this is a rare place in Nagoya where you can enjoy straightforward Edomae-style sushi, with the ingredients and craftsmanship meeting head-on. It was highly polished sushi that quietly built up a Special kind of time.
Source:ただの飯好き007's review
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Photograph:megu_1117
Okimuraya, about a 6-minute walk from Sakae Station, is a by reservation only restaurant where you can enjoy sushi made by an owner-chef who trained at a famous restaurant in Hida Takayama (Takayama in Gifu).
For both lunch and dinner, they offer either an Omakase course or a course with nigiri sushi only.
Photograph:3b757350816
The sushi is said to feature seasonal ingredients, letting you enjoy flavors that bring out the best in each one.
The "shime-saba (cured mackerel)" is said to have beautiful decorative knife work, with sesame tucked between the flesh adding just the right accent.
Photograph:Leo line
Starting with the "kawahagi (filefish) liver roll" in the photo, the carefully prepared small plates are said to be very good.
For drinks as well, they offer a lineup centered on Japanese sake and extending to non-alcoholic options, all chosen to pair well with the sushi and other dishes.
3b757350816
・Lunch course: nigiri only
In addition to nikiri shoyu (sweet soy glaze), the seasoning changes to match each topping, using salt or yuzu kosho (citrus chili paste) and more. The shime saba (cured mackerel) also had whole sesame seeds tucked into the cuts, and when I ate it, that aroma worked like a hidden touch of flavor and made it very delicious.
Source:3b757350816's review
jumpu438
・[Reservations at 21:00 only] Nigiri-only course
Maguro (tuna) at its best. The akami (lean tuna) had an outstanding rich flavor. After the fatty toro, the akami tasted even stronger and gave a tighter, more focused flavor.
Source:jumpu438's review
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Photograph:せいまゆ2
Sushi Nishiki no Aki is an authentic Edomae sushi restaurant in Nagoya’s Sakae area, by reservation only.
The restaurant is set in a renovated 100-year-old kominka (traditional Japanese house). The interior is done in black tones, creating a calm and relaxing space.
Photograph:fa0d55
The menu lets you enjoy sushi made with seasonal toppings through a weekly changing course.
The "seikogani (female snow crab)," available only from November to December, is a popular dish with steamed sushi and mixed rice with outer roe laid underneath the meat.
Photograph:piyopiyopiyo777
They pay close attention to the shari (sushi rice) as well, designing it so that it tastes best at the exact moment it goes into your mouth. Reviews also mention how good the akashari (red vinegared sushi rice), made with a blend of akazu (red vinegar) and kurozu (black vinegar), is.
The cheesecake served at the end of the course is also popular. The seasonal fruit on the side is said to be just right after the meal.
diving0117
Not just sushi, they served everything without waste, including chawanmushi (savory egg custard), seasonal wakame (seaweed), and shrimp. The Japanese sake kept going down easy. To finish, there was a house-made cheesecake❗️The chef’s gentle conversation was pleasant too.
Source:diving0117's review
kinchan115
The shari (sushi rice) made with a red vinegar base had firm, distinct grains, and I really liked both its temperature and how it loosened in the mouth. The buri (yellowtail), kinmedai (golden eye snapper), and aji (horse mackerel) had just the right amount of fat and were especially good among the toppings.
Source:kinchan115's review
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Photograph:kksonoda
Sushi Kisen is a sushi restaurant on the second floor of the HASEGAWA Building in Nagoya’s Sakae area, and it is by reservation only. It is well known for seasonal nigiri sushi based on traditional Edomae-zushi (Edo-style sushi) with creative touches.
The seating includes counter seats and Semi-private room Sunken kotatsu seating.
Photograph:yasu.tabelog
The sushi is said to be outstanding, with a great harmony between neta (sushi toppings) whose flavor is concentrated through aging and shari (sushi rice) made with red vinegar.
The marinated tuna is topped with Dijon mustard, offering a taste that is a little different from wasabi.
Photograph:絶品過ぎグルメ
The "seasonal hassun (small assorted appetizers)" served in the dinner course is said to be perfect to go with drinks.
As for drinks, they have a wide selection including beer, Japanese sake, and natural French wines.
鷹坊
I heard that Kisen had started serving lunch, so I went by myself this time! It started with torafugu (tiger pufferfish) nigiri, something you do not often get to try elsewhere, and soon after that came Oma (a place famous for tuna) chutoro (medium fatty tuna). It felt so great to enjoy this rich flavor in the middle of the day.
Source:鷹坊's review
couple12._.food
・Edomae-zushi (Edo-style sushi) kaiseki (traditional multi-course meal) Kutani Course
Each piece of sushi is prepared with great care, and it is impressive how good every single one tastes. The toppings are excellent, of course, but the balance with the shari (vinegared rice) and how well each piece comes together in the mouth also stand out. This is sushi that lets you clearly feel its high level of finish, not just flashy presentation.
Source:couple12._.food's review
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Photograph:大きなやまちゃん
"Hokuriku no Sushi Hisen" is a sushi restaurant about a 5-minute walk from Exit 1 of Sakae Station, built around the concept of letting you enjoy Hokuriku without going to Hokuriku.
Inside, the restaurant has a calm and refined Japanese setting. The seating is Sunken kotatsu seating at the counter.
Photograph:美食家B=マツ
The menu includes courses that mix sushi made with seasonal seafood from Toyama Prefecture and Ishikawa Prefecture with a variety of dishes.
The maguro (tuna) is topped with nori (seaweed), and it is said to pair well with the mellow red vinegared rice.
Photograph:ハイランドパーク4.42
For courses around December, you may also get to enjoy the limited-time Kanazawa kobako-gani (female snow crab).
As for drinks, the menu centers on local Hokuriku sake and also includes seasonal labels, all selected to bring out the flavors of the food.
I visited for lunch on a weekday. The small restaurant had just 6 counter seats and was full. It had a calm, nice atmosphere, and the chef was very friendly. The course included seasonal fish, fish from Hokuriku, and local dishes, and I was very satisfied.
Source:https://tabelog.com/en/aichi/A2301/A230103/23084110/dtlrvwlst/B519086711/
eve0823
The appetizers were lightly seasoned and very tasty. I like akazu (red vinegar), so I was satisfied with the sushi too, and left feeling full. They also had lots of unusual drinks, which I enjoyed as well.
Source:eve0823's review
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Photograph:ドクターSS
Sushi Kura Nanami is a sushi restaurant in BINO Bino Sakae, directly connected to the underground shopping arcade Sakaechika in Sakae, Nagoya, and it is by reservation only.
It is the second branch of the members only sushi restaurant Sushi Sagawa in Roppongi, Tokyo, and the interior has a luxurious feel.
Photograph:gokigen_panda
For the sushi, you can enjoy a course centered on toppings made with seasonal seafood sourced from Nagoya markets, along with Special toppings selected from around Japan.
The balance with the shari (sushi rice) is said to be very good, making each piece enjoyable to savor.
Photograph:体力ぽんこつ
The course appetizers come as an assortment of sashimi, chinmi (delicacies), and grilled items. Each one pairs well with drinks and is also perfect as a palate cleanser.
For drinks, they offer Japanese sake, champagne, and more.
カルロス871
The focus is on Edomae-zushi (Edo-style sushi), but they also serve appetizers with creative touches. They have a wide selection of drinks that pair well with sushi, especially wine. I had some Japanese sake, and they had many good options.
Source:カルロス871's review
体力ぽんこつ
Because we went early, there were no other customers besides us, so we could enjoy our meal at a relaxed pace. The lighting in the restaurant was just right too. I think this is a sushi restaurant that people who like alcohol can enjoy! The shari (sushi rice) portions were on the larger side, so we left feeling full. The Oma (production region in Aomori) tuna was really good.
Source:体力ぽんこつ's review
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Photograph:響凛
Sushi Tenbi Nishiki Ten is a sushi restaurant by reservation only, located about a 2-minute walk from Sakae Station. It is a collaboration between Sushi Noboru and Menya Hanabi.
Inside, there is counter seating around the itaba (sushi counter), so you can enjoy your meal in a lively atmosphere.
Photograph:Kimmy0402
The “Omakase course” lets you enjoy sushi made with seasonal seafood, along with dishes such as the “3 kinds of otsukuri (sashimi platter).”
The “Meibutsu Torotaku (signature fatty tuna and pickled daikon)” served in the second half is said to pair with the red vinegared rice for a taste that seems to melt apart in your mouth.
Photograph:名古屋グルメ グルメA
In addition to the course, you can also order from the à la carte menu.
The "karei (flatfish) grilled with yuzu kosho soy sauce" was said to be tender thanks to the perfect cooking, with the flavor of yuzu kosho adding a nice accent.
067dc288693
I was able to enjoy sushi here slowly, deliciously, and with very attentive service. There was real care behind each item on the menu, and every one of them was really good. It was my first time at a sushi restaurant that uses two different kinds of vinegared rice!
Source:067dc288693's review
nyagoya loco♡
I really liked the shari (sushi rice)〜It was delicious and had amazing value for money (^^) I was totally Manzoku! The course felt like each item I wanted to eat came out at just the right time♡I want to go again. The taisho (head sushi chef) was easy to talk to, and I had a great time in the fun atmosphere. The chilled sake was also delicious!
Source:nyagoya loco♡'s review
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Photograph:tetsu295219
Tachigui Sushi Kiwami Higashisakura Ten is a restaurant where you can enjoy Edomae-zushi (Edo-style sushi) made with red vinegared rice and Special toppings. It is a sister restaurant of a popular standing sushi spot in Nagoya City.
The interior is done in a white-based design, creating a relaxed atmosphere where you can unwind.
Photograph:野原ひろし(35)
At lunchtime, they offer a range of easygoing courses where you can enjoy high-quality sushi.
On one day, the topping kinki (channel rockfish) was lightly seared, letting diners fully enjoy its rich flavor.
Photograph:ピノのグルメ日記
At dinner time, the à la carte dishes are also worth trying, including ankimo (monkfish liver) simmered in a sweet soy-based sauce and salted squid.
The drink menu is also wide-ranging, with everything from Japanese sake to wine and non-alcoholic options.
いがグルメ
The sushi rice uses akazu (red vinegar) and is cooked with less moisture, on the firmer side. Every topping is well prepared. I especially liked the aji (horse mackerel), akami (lean tuna), and akamutsu (blackthroat seaperch).
Source:いがグルメ's review
shiichan100513
・Lunch course
It was my first visit, and I was impressed that this might be a hidden gem! It could be a great choice when you want to enjoy slightly upscale sushi. I happened to get a reservation this day, but it is usually fully booked.
Source:shiichan100513's review
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Photograph:konchiman
Nagoya Sakae Shiorian Sushi Yamashiro, about a 2-minute walk from Sakae Station, is a restaurant where you can enjoy Edomae sushi prepared by a head chef who trained at a well-known restaurant in Tokyo.
Inside, the restaurant has counter seats as well as Private room seating that is perfect for private dining.
Photograph:Banker.M
The "Lunch Jo Nigiri" is a set centered on nigiri sushi.
For the nigiri sushi, the chef uses akazu (red vinegar) or shirozu (white vinegar) shari (sushi rice) to match each topping, so you can enjoy the harmony of each pairing as you eat.
Photograph:ちゃま1219
The chawanmushi (savory egg custard) in the set is topped with changing seafood such as ikura (salmon roe), so you can enjoy its tasty flavor with that extra touch.
For drinks, they offer a carefully chosen lineup centered on Japanese sake.
ぬぬぬ0115
The freshness of the neta (sushi toppings) is on a completely different level, and rich flavor spreads the moment it hits your mouth. The shari (sushi rice) is served at the perfect temperature and shaped just right, and I could feel the chef’s skill in every piece. The taisho (head chef) is also friendly and makes the place feel comfortable, and it’s the kind of sushi restaurant that truly makes you think, “I’ll definitely come back again.”
Source:ぬぬぬ0115's review
すーもた02
・Trial Nigiri Course
I enjoyed authentic Edomae-zushi (traditional Tokyo-style sushi) for the first time in a while, with melt-in-your-mouth chutoro (medium fatty tuna), plump unagi (eel), chawanmushi (savory steamed egg custard) with popping ikura (salmon roe), and more… From the Appetizers to the final dessert, they served everything at a smooth, perfect pace that matched ours, which really impressed me! Not only is the taisho (head sushi chef) great, but the atmosphere is nice and the prices are reasonable.
Source:すーもた02's review
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Photograph:hiro355
Sushi Urayama Honten is a popular restaurant in the Sakae area where you can enjoy creative sushi and dishes made with seasonal ingredients Special selected from across Japan, including Hokuriku.
The interior has a space with a Japanese feel. There are counter seats and table seats.
Photograph:m-ni
At lunchtime, they offer a range of courses where you can casually enjoy sushi made with carefully selected neta (sushi toppings).
The ika (squid) nigiri lets you enjoy the natural flavor of the squid, with wasabi adding just the right accent.
Photograph:かなちゃん2000
Near the end of the course, they serve a set of kanpyo (dried gourd) and cucumber rolls, inari (sweet tofu pouch sushi), and tamagoyaki (Japanese omelet).
The rolls in particular are said to be outstanding, with a great harmony of red vinegared rice, a slightly sweet sauce, and wasabi.
mari.h0309
・Lunch Hayatsuki
The kensaki ika (spear squid) served first had fine knife work, and it grew sweeter with every bite. The momiji-dai (Sea Bream) that followed had a light, refined umami. The horse mackerel from Ishikawa had plenty of rich fat, and I was a little surprised by the no-compromise quality of the toppings even at lunch.
Source:mari.h0309's review
sankana422
You can enjoy consistently good sushi here. They also serve seasonal seafood shabu-shabu depending on the time of year. This time, it was kinmedai (golden eye snapper) shabu-shabu. The fish was tender and had a nice sweetness, and it was delicious.
Source:sankana422's review
239
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Photograph:焼肉大好き320
Nagoya Sakae Sushi Eika is the Nagoya location of a popular authentic Edomae-zushi (Edo-style sushi) restaurant from Tokyo and Osaka, about a 3-minute walk from Exit 2 of Sakae Station.
The interior has a chic design and a luxurious atmosphere. There are also Private room seats, perfect for private dining.
Photograph:せりひな
The sushi uses akashari (red vinegared rice), which brings out the flavor of the toppings made with carefully selected natural seafood.
At lunchtime, sets such as the "Lunch Omakase Nigiri," which let you casually enjoy Edomae-zushi (Tokyo-style sushi), are popular.
Photograph:PONTA/
The “Dinner Omakase Premium Nigiri Course” features a popular item where you place ikura (salmon roe) and caviar over sushi rice served in a small bowl.
The drink menu is wide-ranging, with Japanese sake, wine, and even non-alcoholic options.
Maggots666
・Lunch Omakase nigiri
Each topping is carefully prepared piece by piece and tastes very fresh. The rice gently loosens in the mouth and blends beautifully with the rich flavor of the fish. What stood out most was that, even at this price point, it included chutoro (medium fatty tuna) and seasonal shiromi (white fish), and each piece showed the chef’s attention to detail.
Source:Maggots666's review
mg2mmk
・Omakase premium nigiri course
A rich tasting hon-maguro (bluefin tuna), plus a luxurious assortment of ikura (salmon roe) × caviar. A steamed dish made with soy milk that brings to mind tsufunabe (rich Hot Pot loaded with purine-rich ingredients). The dishes came out at a nice pace, and the winter flavors made the drinks go down even better. It was also impressive how friendly the staff were in chatting with guests, and how hard the service team worked.
Source:mg2mmk's review
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Photograph:山登り大好き
Sushi Ashibe is a popular spot in the Sakae area, about a 3-minute walk from Sakae Station, where you can enjoy authentic Edomae-zushi (Edo-style sushi).
The first floor has counter seating, while the second floor has table seating and Private room table seating, making it easy to choose the right setup for the occasion.
Photograph:nainaipapa1171126
The sushi toppings feature seasonal fish carefully selected from around Japan, centered on seafood caught in Mikawa-wan (Mikawa Bay).
The second-floor-seating-only "Special nigiri assortment" is a popular menu item that lets you enjoy the recommended toppings. Every topping is said to taste great with the red vinegared rice.
Photograph:アザコマ
For group dinners, courses that let you enjoy dishes such as the "nigiri assortment 10 pieces" and the "Special ozukuri (sashimi) assortment" are also popular.
Some courses also come with an All you can drink plan, so you can choose a meal to suit your tastes.
うめまるちゃん
One of the charms is being able to enjoy the chefs’ skilled work right across the counter, and you can feel their attention to detail everywhere, from sourcing the neta (sushi toppings) and prep work to the extra care they put into each piece of nigiri. If you want to casually enjoy authentic Edomae-zushi (Tokyo-style sushi) in the Sakae area, this is definitely a place worth visiting.
Source:うめまるちゃん's review
東海グルメ旅
・7 pieces of nigiri sushi, 3 pieces of makizushi (rolled sushi), red miso soup
The lineup covers all the classics, with salmon, squid, akami (lean tuna), ikura (salmon roe), otoro (fatty tuna), shrimp, simmered anago (conger eel), and toro-taku roll! The simmered anago was especially soft and fluffy with a rich sweet sauce, and the otoro melted in an instant, so good that I ended up ordering it again.
Source:東海グルメ旅's review
149
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Photograph:a♡1006
Hagakure is an Edomae sushi restaurant on the third floor of a building in the Sakae area, by reservation only. To enter, you need the PIN code listed in your reservation confirmation email and other messages.
The interior is a refined wa-modern (Japanese modern) space. There are counter seats, table seats, and Semi-private room seats.
Photograph:iketen
The sushi toppings are said to be very fresh, cut on the thicker side, and well balanced with the shari (sushi rice).
At lunchtime, there is a monthly changing course where you can enjoy authentic nigiri sushi and à la carte dishes.
Photograph:iketen
At dinner time, they also recommend the monthly dinner course paired with wine or Japanese sake.
The Japanese sake is served in a hinoki (Japanese cypress) tokkuri (sake flask) and ochoko (small sake cup), so you can enjoy it with the aroma of hinoki.
けなぴぴぴ
I visited for lunch, and the entrance unlocks with a passcode, giving the place a hideaway feel. It has a Special feel that makes you excited. Inside, the space is filled with calm lighting and a sense of luxury, and the chef was friendly and spoke to us with just the right sense of distance, so we could relax and enjoy a comfortable meal.
Source:けなぴぴぴ's review
かさきちのすけ。
Every piece was so beautiful it took my breath away, and this sushi (vinegared rice topped with fish) brought a quiet sense of wonder across the palate…✨ The flavor of the neta (topping) × the temperature of the shari (sushi rice) × the chef’s craftsmanship, all of it felt like art.
Source:かさきちのすけ。's review
77
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Photograph:htm0826
Nagoya Zushi is a sushi restaurant with more than 50 years of history in Nagoya, tucked away in a hidden location in the Sakae area.
Inside, in addition to counter seats, there are also Semi-private room Sunken kotatsu seating options that can be used for different group sizes.
Photograph:ガッポオ
The sushi lineup features owner-Special selections, from items available year-round to seasonal offerings.
The nigiri sushi comes with less shari (sushi rice) and generous toppings, making for a highly satisfying meal.
Photograph:トモミ1208
A popular option is the course that mixes sushi with a la carte dishes, which you can order from 1 person.
The watarigani (blue crab) is served with the meat loosened for easy eating.
When eaten with kani-zu (crab vinegar sauce), you can enjoy its rich, savory flavor.
ジューエル
Everything was good, but the anago (conger eel), meat sushi, and torigai (Japanese cockle) were especially delicious. It seems pretty rare to be able to serve torigai raw. The anago was so tender it melted in the mouth.
Source:ジューエル's review
14c214
Not having a menu felt a bit intimidating, but the ita-san (chef) put me at ease with his friendly and polite service. Even though it was my first visit, he called me by the name on the reservation the whole time, which made me feel like a regular. Of course, the food was excellent too. I became a big fan.
Source:14c214's review
34
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Sushi Kizuna is a popular restaurant about a 5-minute walk from Exit 1 of Sakae Station, where you can enjoy sushi made with seasonal fresh fish and carefully crafted a la carte dishes.
The restaurant is on the 4th floor of a building, and the interior has a calm, relaxed atmosphere. There are counter seats and Private rooms.
Photograph:htm0826
You can enjoy the sushi by ordering à la carte, with the “Omakase nigiri,” or through a range of courses.
The “ebi (shrimp)” is said to be especially good, with plump flesh and an excellent balance with the red shari (sushi rice).
Photograph:ユミ美
The chawanmushi (savory steamed egg custard) comes with white fish, shrimp, and shellfish, and offers a smooth texture.
For drinks, they offer a wide range centered on Special local sake from around Japan, along with standard menu items.
ShuKeRu
・chutoro (medium fatty tuna)・uni (sea urchin)
Each piece of nigiri made with seasonal toppings shows careful craftsmanship, and the chutoro and uni in particular are outstanding. The balance with the shari (sushi rice) is excellent, and every single piece leaves an impression.
Source:ShuKeRu's review
566e1f
These days, course menus are the norm at sushi restaurants, but Kizuna also offers an à la carte option, and I really enjoyed my favorite otsumami (small dishes to pair with drinks). They also have a wide selection of drinks. It was a great meal.
Source:566e1f's review
18
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Photograph:rinachanrina
Akaazu Sushi to Robata IroRi is an izakaya where you can enjoy akaazu sushi (red vinegar sushi) and robatayaki (fireside grilling), located on the basement floor of a building about a 4-minute walk from Exit 8 of Sakae Station.
Inside, there are counter seats you can stop by casually, as well as Private room seating that can accommodate different group sizes.
Photograph:鉄道王
The sushi lineup is wide and varied, including maguro akami (lean tuna), engawa (flounder fin), and even roast beef sushi.
If you cannot decide, the Today's 10-Piece Nigiri Assortment is also a good choice.
Photograph:yui-a
For group dining, courses that include akazu-zushi (red vinegar sushi) and robatayaki (fireside grilling), with All you can drink, are also popular.
The drink menu is wide-ranging, with beer, cocktails, and non-alcoholic options.
ドラミちゃん日記
The sushi with akazu (red vinegar) rice was so good！！And the toppings were very fresh. Another big plus is that they also have fried dishes like tartar sauce Kara-age.
Source:ドラミちゃん日記's review
nannan0800
The sashimi and sushi were fresh and delicious. This izakaya (Japanese pub) is perfect for seafood lovers. They also have a wide range of side dishes, including unusual items you do not often see elsewhere, like Try Ichijiku Butter and corn cream potato salad.
Source:nannan0800's review
40
