At Amaki in Fushimi, Nagoya, you can enjoy delicious sushi and appetizers crafted by a chef who trained at Sushi Takumi in Yotsuya, Tokyo.It's great to see local seafood from Aichi Prefecture being used so well. The restaurant moved to the 18th floor of the Nagoya Kanko Hotel from Marunouchi in May 2024, and there’s a nearly direct elevator access to the 18th floor.On this day, the tuna was frozen from Tōi in February, featuring lean, medium fatty, and fatty cuts that were rich and delicious."Shinko"The seasonal Shinko, freshly caught from Lake Hamana, was well-sized and aromatic."Kuruma Ebi"The Kuruma shrimp from Mikawa Bay was lightly cooked, allowing us to enjoy its texture and aroma.The "Shari Senbei" and "Anago" were also delightful.It was a great meal!Watarigani and okra puree,Tokoroten from Amakusa, Ise.Magochi with grated daikon ponzu and blanched skin with green onion.Marinated bonito with bonito flakes,Yellow garlic chives, and grated onion with wasabi.Aina-me soup with 16 types of beans and white yam stems.Blanched torigai and water shield, eggplant, kombu, and clam broth.Tender octopus from Himakajima, stewed.Kushi Asari (asari tempura).Spring child, Kensaki squid, milk shell, Shinko from Lake Hamana,Grilled managatsuo,Kuruma shrimp, lightly cooked, sea urchin gunkan, stewed clams,February tuna from Tōi, marinated lean, medium fatty, and fatty cuts,Steamed abalone with liver and seaweed sauce, abalone broth with corn porridge,Horse mackerel,Mixed dish of milk shell innards,Seared Nodoguro,Deep-fried young sweetfish hand rolls,Shari Senbei,Anako,Toro-taku,Tamago-yaki.
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