While traveling on the Shinkansen, I was browsing various Tabelog rankings as usual.How does the sushi ranking look nationwide?Recently, Sugita in Nihonbashi, Kakigaracho has held the top spot without fail. The top ten are the usual suspects—no surprises there.Speaking of which, I wondered how the sushi rankings in Nagoya were doing, and upon checking, I found that the top-rated restaurant according to Tabelog was Hijikata.This too was business as usual. I thought there was no way I could make a reservation, but just to be sure, I searched for "Hijikata reservation." Of course, there was no way to book a table. That was to be expected.Who’s in second place? Ah, Amaki. I might as well take a look, although I thought it would be impossible... I’ve tried to make reservations here many times before, and it never worked out.Wait, what? I found available seats for tomorrow night on Ikkyu! No way!With trembling fingers, I pressed the reservation button.To my astonishment, the reservation was confirmed. I couldn’t believe my eyes, but I also received a confirmation email. Yes!That was the story leading up to last night’s reservation.Today, I enjoyed a wonderful French meal in Yaizu for lunch.I planned to stay in Shizuoka and have Chinese food for dinner at the hotel.However, things changed.I quickly canceled the Chinese reservation, decided not to stay, and hurried back to Nagoya, waiting patiently for my reservation at Amaki.Just like when I visited Shinohara in Ginza, I find it quite beneficial to test whether I can secure a reservation at a desired restaurant, even when I have no particular plans.Also, upon closely examining Amaki’s Ikkyu site, it seems that reservations are available for the 9:30 PM slot.Ah, I need to keep an eye on the reservations for my favorite restaurants instead of just assuming they’re impossible to get.Now, the moment I’ve been waiting for has arrived.The reservation starts at 9:30 PM. It’s quite late, but I’m feeling excited! (laughs)◆ Appetizers〇 Blue crab with okra and agar〇 Sliced flounder with salt and sudachi, skin ponzu〇 Bonito and bonito flakes〇 Sea bass soup with shiitake, string beans, and lotus root〇 Boiled turban shell with eggplant, junsai, and clam broth〇 Grilled asari clams (dried fish tempura)〇 Grilled milk clam with soy sauce, shichimi, and fried tofu〇 Tender octopus stew〇 Grilled knife fish with Man-gaji peppers, fava beans, and young corn〇 Bettara〇 Steamed abalone and corn risotto with abalone liver sauce〇 Vinegared rice crackers with shirasu and nori〇 Tamagoyaki◆ Nigiri〇 Spring child〇 Swordtip squid with salt and sudachi〇 Dried gizzard shad〇 Milk clam〇 Shoko (young horse mackerel)〇 Sweet shrimp〇 Sea urchin〇 Boiled clams〇 Red tuna (akami) marinated〇 Medium fatty tuna (chutoro)〇 Fatty tuna (otoro)〇 Grilled Spanish mackerel skin with straw〇 Horse mackerel〇 Grilled nodoguro (blackthroat seaperch)〇 Anago (conger eel)〇 Toro-taku (fatty tuna with pickled radish)◯ White fish miso soupThe appetizers were delicious, and the nigiri was outstanding.The balance between the fish and rice was just right.They adjusted the rice according to the type of fish.The texture, aroma, and presentation were all well-coordinated.Moreover, the variety of dishes was impressive.With such delicious and generous portions, my satisfaction level was high.Ah, it’s easy to see why this place is so popular.It was a great meal.Thank you!
We use cookies on this site to enhance your user experience.
