I visited Amaki, located on the 18th floor of the Nagoya Kanko Hotel, for the first time. I had tried to make reservations several times before their relocation, but being a popular restaurant, it was always fully booked. This time, I called with half-hearted expectations, and to my surprise, I successfully secured a reservation. My excitement grew even before arriving.The interior features a spacious counter, exuding cleanliness and a sense of luxury, creating a pleasant atmosphere as I watched the chefs at work.The head chef trained at the renowned "Sushi Takumi" and was friendly and engaging, making it easy to relax and enjoy the experience.We started with some appetizers:◇ Tokoroten with Mikawa Blue Crab and Okra Puree A refreshing summer dish. The smooth texture of the Tokoroten paired beautifully with the rich flavor of the crab, while the okra's thickness gently brought everything together. This first plate set high expectations with its seasonal flair.◇ Ise Bay Flatfish, Blanched Skin The flesh was delicate and refined, while the blanched skin enhanced the flavor, providing an enjoyable contrast in texture.◇ Marinated Bonito The marinated bonito was aromatic with bonito flakes, deepening the flavor. The sweetness of the yellow chives and onions, along with the refreshing spiciness of the wasabi, made for an interesting flavor evolution in my mouth.◇ Sea Bass Soup with 16 Types of Beans, White Yam, and Lotus Root The broth was exceptionally clear. The refined flavor of the sea bass combined with the texture of the vegetables was comforting.◇ Sakura Boiled Octopus and Broth-Soaked Mantis Shrimp The octopus was tender yet flavorful, and the mantis shrimp absorbed the broth, releasing its taste with each bite.◇ Fried Dried Clams on a Skewer The flavor was concentrated, and with one bite, the aroma of the shellfish spread pleasantly. Despite being fried, it was light, serving as a perfect transition to the sushi.Now, onto the nigiri:◇ Spring Sea Bream The soft texture and refined sweetness were impressive. As the first nigiri, it smoothly transitioned my palate into sushi mode.◇ Bigfin Reef Squid It was sticky yet had a good bite, with a gradual sweetness emerging.◇ Surf Clam from Shinojima With a crunchy texture, the sweetness intensified with each bite, showcasing the clam's presence and evoking the scent of the sea.◇ Baby Fish from Hamana Lake This was particularly memorable among the nigiri. It had a fleeting quality typical of baby fish, and the moment it entered my mouth, it melted away. The balance of acidity was perfect, enhancing the softness and aroma without being overpowering. Despite its small size, it had a strong presence, embodying the joy of seasonal delicacies that can only be enjoyed now.◇ Sandfish Light and elegant sweetness. Despite being a mild fish, the craftsmanship was evident.◇ Sea Urchin Rich and sweet, it blended beautifully with the rice, melting in my mouth—a luxurious experience.◇ Grilled Spanish Mackerel, Young Corn, Pumpkin, and Manji Pepper This dish changed the rhythm with its grilling. The savory mackerel combined with the sweetness of the vegetables reset my palate.◇ Sweet Shrimp This was also quite impressive, with perfect cooking. It was slightly rare, maintaining a delightful texture, while the sweetness was prominent. Overcooking sweet shrimp can make them tough, but here they captured the best part.◇ Spanish Mackerel The fat was refined, with a good balance of savoriness and aroma.◇ Simmered Clam Tender, with flavor expanding with each bite. The sweet and spicy simmering sauce was elegant and paired excellently with the rice.◇ Marinated Red Fish The red vinegar rice enhanced the umami of the red fish and the depth of the marinade.◇ Medium Fatty Tuna The sweetness of the fat was prominent, yet the red vinegar rice kept it from being too heavy, maintaining elegance.◇ Fatty Tuna Switching to white rice here was interesting. The rich fat of the fatty tuna paired better with the softness of the white rice than with red vinegar.◇ Abalone with Liver Sauce The abalone was tender, retaining its characteristic firmness, releasing flavor with each bite. The liver sauce added depth to the taste.◇ Gizzard Shad Perfectly seasoned, with an excellent balance of acidity and umami. It truly embodied the essence of Edomae sushi.◇ Grilled Nodoguro The aroma from grilling combined with the sweetness of the fat created a vibrant experience in my mouth.◇ Young Sweetfish from Lake Biwa Wrapped in Seaweed The slight bitterness and pleasant aroma provided a nice accent, changing the impression within the flow of sushi.◇ Horse Mackerel This was also delicious. The texture was firm, and the umami gradually spread.◇ Vinegared Rice Crackers Rather than just a palate cleanser, this playful dish showcased the creativity of the sushi restaurant, remaining enjoyable until the end.◇ Miso Soup A comforting finish. I appreciated the chance to take a breather here.◇ Simmered Eel from Ise Bay This was particularly memorable among the dishes. The fluffiness was truly remarkable, melting in my mouth the moment I took a bite. Simmered eel can sometimes be too soft and lose its flavor, but here, the fibers broke apart beautifully while retaining their umami.◇ Toro-Taku Special A satisfying conclusion, with rich flavors and enjoyable textures that kept me engaged until the end.◇ Egg A gentle sweetness to wrap things up. The final taste was comforting, bringing the entire course together beautifully.The chef's casual "Would you like to add more?" made me chuckle, but that relaxed atmosphere added to the charm of the restaurant. This is a place I want to visit regularly. It was a great meal!