One of Nagoya's most sought-after restaurants, Amaki, is a personal favorite of mine and has earned recognition as one of Tabelog's Top 100 Restaurants and a Bronze award.From the omakase course, each piece of nigiri is crafted with exceptional attention to the state of the fish and temperature control, creating a perfect harmony with the rice. You can truly appreciate the quality of the ingredients through the meticulous preparation.Among the highlights was the "Kensaki Ika" (swordtip squid), which had a wonderfully rich texture and a delicate sweetness, showcasing the chef's skill.The "Kisu no Kombu Jime" (sandfish marinated in kombu) had a perfect balance of umami from the kombu, enhancing the mild flavor of the kisu.Additionally, the fatty "Nodoguro" (blackthroat seaperch) and the flavorful "Aji" (horse mackerel) were exquisite.The tuna selection allowed us to compare three cuts: "Akami" (lean), "Chutoro" (medium fatty), and "Toro" (fatty), each offering a luxurious experience with distinct flavors and fat content. To top it off, we enjoyed a "Toro Taku Maki" (fatty tuna and pickled radish roll) at the end, leaving us completely satisfied.I was also looking forward to the seasonal "Shinko" (young fish), which was perfectly marinated, balancing refreshing acidity with the delicate umami of the fish.Each appetizer was crafted with care, showcasing seasonal ingredients in delightful ways.One standout dish for me was the "Homemade Tokoroten with Hairy Crab and Inner Roe," where the refreshing taste of the tokoroten paired beautifully with the rich umami of the crab and roe, creating a luxurious plate.The "Kochi no Usuzukuri and Skin" allowed us to enjoy the sweet flavor of the delicate fish and the texture of the skin, highlighting the beauty of the ingredients themselves.The "Shiro Amadai and Winter Melon Soup" featured a refined broth, the umami of the white sweetfish, and the tender texture of the winter melon, creating a comforting taste.The "Steamed Abalone with Liver Sauce" had tender abalone coated in a rich liver sauce, and after enjoying it, we were able to mix the rice with the sauce to fully savor the abalone's intense flavor.Finally, the "Child-bearing Shako with Soft Octopus Stew" was a luxurious combination, allowing us to enjoy the flavors of the shako along with the tender umami of the octopus.At Amaki, you can enjoy seasonal fish at their best, and experiencing the chef's meticulous work while seated at the counter makes the sushi truly exceptional.
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