On the top floor of the Nagoya Kanko Hotel, there is a noren (curtain) hanging at the very back after you exit the elevator.The main counter seats about ten, but there are also private rooms, making it a versatile sushi restaurant for various occasions.Every time I visit, I get to enjoy a variety of new appetizers and seasonal nigiri made with fresh ingredients.The head chef is very gentle, and the atmosphere at the counter naturally becomes relaxed. Enjoying sushi in such an exquisite space is truly a special experience for me.On this day, I had:- Homemade Tokoroten- Soft-shell crab and okra puree- Crab innards powder- Thinly sliced Kohada- Marinated bonito- Freshly shaved bonito flakes- Grated onion, yellow chives, and wasabi- Soup- String beans, burdock, lotus root- Aina fish- Tender boiled octopus- Grilled milt of shellfish, mixed with fried tofu and mitsubaNigiri:- Spring sea bream- Squid- Milts- Tempura of Asari clams- New baby fish- Dried kelp-marinated whiting- Hakodate's purple sea urchin- Mikawa Bay clams- Grilled Managatsuo- Half-cooked shrimp- Kohada- Marinated red fish- Chutoro- Otoro- Steamed abalone rice with liver sauce- Nodoguro (blackthroat seaperch)- Horse mackerel- Hand-rolled sushi with young sweetfish from Lake Biwa- Vinegared rice crackers- Anago (conger eel)- Miso soup- Gourd roll- Tamago (egg omelet with shrimp)Wow, I was once again blown away. Everything was exceptionally delicious.The sushi, made with seasonal ingredients and modest rice, can only be described as "mouth-watering."The time spent leisurely enjoying the best sushi is irreplaceable for me.This place is so popular that I don't know when I can visit again, but I definitely want to come back; it's one of my favorite restaurants.
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