At Ueda Sushi in Nakagawa Ward, Nagoya, you can enjoy beautifully crafted sushi made by the second-generation owner, a well-established chef. This restaurant has earned a Michelin star in the Tokai region for 2019.On this day, I had the "Kuruma Ebi" (Japanese tiger prawn). The natural kuruma ebi from Mikawa Bay was translucent and beautifully presented, with only the head cooked while the body remained almost raw. The texture was incredible, and the subtle flavor from the cooking blended perfectly, making it very delicious.As for the tuna, it’s often hard to find satisfactory quality, but this time I had summer tuna from Funka Bay, which had a mild acidity and a harmonious flavor. It was like a medium fatty tuna (Chutoro) with the richness of fatty tuna (Otoro), finishing with a hand roll of Otoro.The "Shinko" (young sea bream) was soft and had a gentle aroma, signaling the start of summer.I enjoyed this meal along with a selection of sake chosen by the owner. It was a great meal.Other dishes included:- Warm conger eel- Steamed abalone- Purple sea urchin from WakkanaiSushi selections:- Kentsaki squid, Funka Bay summer tuna (Chutoro, Otoro)- Spring sea bream, assorted Shinko, kuruma ebi with kombu- Sardine, marinated red fish, anago (conger eel)- Otoro hand roll- Tamagoyaki (Japanese omelet)
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