I was fortunate enough to secure a reservation at the incredibly hard-to-book sushi restaurant, Ueda, in Nagoya, marking my second visit with great excitement.Once again, the experience exceeded my expectations, with a continuous series of delightful dishes that emphasized seasonal ingredients, from appetizers to sushi.The appetizer, "Chilled Chawanmushi with Junsai," offered a smooth texture and the refreshing sensation of junsai, making it a perfect dish for the hot season.The "Hairy Crab with Tosa Jelly" showcased the rich sweetness of the crab, beautifully complemented by the elegant acidity of the Tosa jelly, achieving a perfect balance.The "Dried Hime-Mizukuri" was crispy on the outside and fluffy on the inside, with flavors that made me crave a drink; it was unfortunate that I couldn't enjoy any alcohol this time due to driving.Among the sushi, the "Chutoro" had a wonderful balance of fatty sweetness and umami from the lean meat, while the "Otoro" melted in my mouth, leaving a luxurious aftertaste. The marinated lean tuna was also incredibly flavorful, making me completely satisfied with just the tuna alone.The "Haruko" was delicately prepared, with a light, flaky texture and refined umami, while the "Kensaki Ika" was expertly cut, allowing me to fully enjoy its sticky sweetness and tender texture.The "Mini Rice Bowl with Rishiri Sea Urchin" was rich yet free of any off-flavors, with a sweetness and fresh scent of the ocean that was pure bliss.The "Kuruma Ebi," which had previously left a strong impression, was served with a near-rare cooking technique this time as well, showcasing a delightful bounce and the natural sweetness of the shrimp, prompting me to order a second helping without hesitation.Both the appetizers and sushi reflected meticulous craftsmanship and the chef's dedication, leaving me thoroughly satisfied. I look forward to returning in a different season to experience this outstanding sushi restaurant that represents Nagoya.
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