Amaki (あま木) Nagoya

This was my first visit to Amaki since their relocation. I had been there once before and remembered it being delicious, but I couldn't recall the details, so it felt fresh and new this time. Surprisingly, there weren't many customers that day. It might have just been a coincidence, but it didn't feel crowded at all. The appetizers were quite tasty. Since I was alone, I quietly enjoyed my meal without chatting with anyone. I usually avoid alcohol unless it's a special occasion, so I was just eating whatever came out. I found several types of nigiri that I really liked, especially the sweet shrimp. The way it was prepared was different from the usual, making it visually appealing and delicious. I was also surprised by the number of nigiri pieces. Did I really have this many before? Looking back at photos from my previous visit, I confirmed that there were indeed a lot! While I appreciate a generous portion, the person sitting next to me, who was from overseas, looked like they were struggling halfway through. One thing that caught my attention was a customer at the counter who was talking loudly on the phone for quite a while. The staff didn’t say anything or encourage them to step outside, which was a bit concerning in a restaurant of this caliber. Despite that, the food was excellent. Thank you for the wonderful meal! Reservation Method: TableCheck Course Price: JPY 33,000? Duration: About 2 hours Reservation Difficulty: Hard to book, but possible Order: Sparkling water and non-alcoholic beer Total Bill: JPY 36,000 Less

I visit Amaki about twice a year. This time, I enjoyed the summer offerings at Amaki!Here’s what I had on one of my omakase visits:☆ Snow Crab, Tokoroten, Fresh Vegetables, Okra, Red Vinegar ☆ Flatfish Sashimi ☆ Marinated Bonito, Mountain Wasabi, Yellow Chives, Bonito Flakes ☆ Whole Snapper, Taro Stems, Lotus Root, Soup ☆ Steamed Abalone, Liver Sauce ☆ Mantis Shrimp, Simmered Octopus ★ Young Sea Bream ★ Cuttlefish ★ Surf Clam ★ Baby Fish ☆ Dried Asari Clams, Tempura ★ Young Horse Mackerel ★ Whiting ★ Sea Urchin ★ Sweet Shrimp ★ Simmered Clam ★ Marinated Tuna ★ Chutoro (Medium Fatty Tuna) ☆ Grilled Bonito with Miso ★ Horse Mackerel ☆ Fried Surf Clam with Mitsuba ★ Blackthroat Seaperch ★ Fried Young Sweetfish, Hand Roll ★ Mackerel ☆ Rice Crackers ★ Eel ☆ Miso Soup ☆ Bettara-zuke (Pickled Daikon) ★ Toro Tekka Maki (Fatty Tuna Roll) ★ Gourd Roll ☆ Egg3 Beers and 3 servings of Japanese sake Total: JPY 45,000 per personI counted 31 dishes in total!! You rarely find a restaurant like this! Of course, the food is delicious, but it’s just so much fun!! What a wonderful place.It was a great meal. Less

This time, I made a reservation at Amaki!I was very satisfied with all the dishes I had that day!Here’s what I enjoyed:◎ Appetizer Chilled Corn Soup Topped with Bafun Uni ◎ Sashimi Ichimi Tai, aged for one day ◎ Sashimi Goma Saba, served with Yama Wasabi and grated onion ◎ Soup Hamo (pike eel) with winter melon, white sweet potato, and 16 varieties of green beans Simmered Dish Abalone from Ibaraki Prefecture Served with salt instead of liver sauce! The liver and seaweed sauce was paired with sushi rice ◎ Simmered Dish Tender Octopus ◎ Nigiri Kasugo Tai Kensaki Ika Bafun Uni from Rebun Island ◎ Skewered Asari Clams A local dish from Handa and Kamezaki ◎ Nigiri Miru Shell Shinko from Chiba Kisu with Kombu Akami Zuke, the tuna from this day was from the Funka Bay in January Chutoro Otoro Kuruma Ebi ◎ Grilled Dish Managatsuo Miso Yuuan Yaki Manganji Pepper and boiled salted peanuts ◎ Nigiri Simmered Hamaguri Aji ◎ Grilled Dish Kamo Eggplant with Miru Shell Liver, Miso Dengaku ◎ Nigiri Biwa Masu Zuke Nodoguro Goma Saba ◎ Side Dish Shari Senbei with Nori and Shirasu ◎ Steamed Dish Kurodai Kama Sake Steamed ◎ Nigiri Anago Toro Taku Kanpyo Maki ◎ Red Miso Soup ◎ Tamago It was a great meal! Less

Recently, when I visited Sushi Takumi, I was captivated by stories of Mr. Amaki from his time at Sushi Takumi, as if they were my own experiences... haha.Hearing about such connections and backgrounds made me feel even closer to him!Mikawa Bay, known for its top-class production of clams like asari (short-necked clam), miru-gai (Japanese surf clam), and hamaguri (hard clam), also offers ingredients like blue crabs, mantis shrimp, octopus, and sweet shrimp. Mr. Amaki skillfully prepares sushi, embodying the essence of the ingredients from his hometown, Mikawa Bay.I truly admire Mr. Amaki for his dedication to the ingredients of Mikawa Bay, teaching us about its hidden strengths that even locals may not know.It was a great meal! (^o^)Today's menu: JPY 36,000Tokoroten (gelidium jelly) with junsai (water shield) and blue crab, okra in a thin brothIse Bay, flounder sashimi with grated daikon and ponzu sauce, sudachi (Japanese citrus)Kesennuma, Sanriku, marinated bonitoAiname (greenling) with 16 types of beans, lotus root, and plum paste in a soupIbaraki, simmered abalone with liver sauceMantis shrimp with roe, tender octopusKamezaki, local dish, skewered asariNigiri sushi:Kasugo (young sea bream)Sumi-ika (cuttlefish)Shinojima, miru-gaiShinko (young sardine)Noboribetsu, bafun uni (sea urchin)Kisu (whiting) with kombuMadai (red sea bream) grilled with miso, with Manganji pepper and young cornBettara-zuke (pickled daikon)Simmered hamaguriIwashi maki (sardine roll)Marinated fishChutoro (medium fatty tuna)Kuruma ebi (sweet shrimp)Aji (horse mackerel)Miru-gai with cotton, dressedNodoguro (blackthroat seaperch)Anago (conger eel)Miso soupLake Biwa, young sweetfish rolled in noriToro-taku (fatty tuna with takuan)Dry gourdGoma saba (mackerel with sesame)Tamago (egg)Other drinks. Less

I visited Amaki, located on the 18th floor of the Nagoya Kanko Hotel, for the first time. I had tried to make reservations several times before their relocation, but being a popular restaurant, it was always fully booked. This time, I called with half-hearted expectations, and to my surprise, I successfully secured a reservation. My excitement grew even before arriving.The interior features a spacious counter, exuding cleanliness and a sense of luxury, creating a pleasant atmosphere as I watched the chefs at work.The head chef trained at the renowned "Sushi Takumi" and was friendly and engaging, making it easy to relax and enjoy the experience.We started with some appetizers:◇ Tokoroten with Mikawa Blue Crab and Okra Puree A refreshing summer dish. The smooth texture of the Tokoroten paired beautifully with the rich flavor of the crab, while the okra's thickness gently brought everything together. This first plate set high expectations with its seasonal flair.◇ Ise Bay Flatfish, Blanched Skin The flesh was delicate and refined, while the blanched skin enhanced the flavor, providing an enjoyable contrast in texture.◇ Marinated Bonito The marinated bonito was aromatic with bonito flakes, deepening the flavor. The sweetness of the yellow chives and onions, along with the refreshing spiciness of the wasabi, made for an interesting flavor evolution in my mouth.◇ Sea Bass Soup with 16 Types of Beans, White Yam, and Lotus Root The broth was exceptionally clear. The refined flavor of the sea bass combined with the texture of the vegetables was comforting.◇ Sakura Boiled Octopus and Broth-Soaked Mantis Shrimp The octopus was tender yet flavorful, and the mantis shrimp absorbed the broth, releasing its taste with each bite.◇ Fried Dried Clams on a Skewer The flavor was concentrated, and with one bite, the aroma of the shellfish spread pleasantly. Despite being fried, it was light, serving as a perfect transition to the sushi.Now, onto the nigiri:◇ Spring Sea Bream The soft texture and refined sweetness were impressive. As the first nigiri, it smoothly transitioned my palate into sushi mode.◇ Bigfin Reef Squid It was sticky yet had a good bite, with a gradual sweetness emerging.◇ Surf Clam from Shinojima With a crunchy texture, the sweetness intensified with each bite, showcasing the clam's presence and evoking the scent of the sea.◇ Baby Fish from Hamana Lake This was particularly memorable among the nigiri. It had a fleeting quality typical of baby fish, and the moment it entered my mouth, it melted away. The balance of acidity was perfect, enhancing the softness and aroma without being overpowering. Despite its small size, it had a strong presence, embodying the joy of seasonal delicacies that can only be enjoyed now.◇ Sandfish Light and elegant sweetness. Despite being a mild fish, the craftsmanship was evident.◇ Sea Urchin Rich and sweet, it blended beautifully with the rice, melting in my mouth—a luxurious experience.◇ Grilled Spanish Mackerel, Young Corn, Pumpkin, and Manji Pepper This dish changed the rhythm with its grilling. The savory mackerel combined with the sweetness of the vegetables reset my palate.◇ Sweet Shrimp This was also quite impressive, with perfect cooking. It was slightly rare, maintaining a delightful texture, while the sweetness was prominent. Overcooking sweet shrimp can make them tough, but here they captured the best part.◇ Spanish Mackerel The fat was refined, with a good balance of savoriness and aroma.◇ Simmered Clam Tender, with flavor expanding with each bite. The sweet and spicy simmering sauce was elegant and paired excellently with the rice.◇ Marinated Red Fish The red vinegar rice enhanced the umami of the red fish and the depth of the marinade.◇ Medium Fatty Tuna The sweetness of the fat was prominent, yet the red vinegar rice kept it from being too heavy, maintaining elegance.◇ Fatty Tuna Switching to white rice here was interesting. The rich fat of the fatty tuna paired better with the softness of the white rice than with red vinegar.◇ Abalone with Liver Sauce The abalone was tender, retaining its characteristic firmness, releasing flavor with each bite. The liver sauce added depth to the taste.◇ Gizzard Shad Perfectly seasoned, with an excellent balance of acidity and umami. It truly embodied the essence of Edomae sushi.◇ Grilled Nodoguro The aroma from grilling combined with the sweetness of the fat created a vibrant experience in my mouth.◇ Young Sweetfish from Lake Biwa Wrapped in Seaweed The slight bitterness and pleasant aroma provided a nice accent, changing the impression within the flow of sushi.◇ Horse Mackerel This was also delicious. The texture was firm, and the umami gradually spread.◇ Vinegared Rice Crackers Rather than just a palate cleanser, this playful dish showcased the creativity of the sushi restaurant, remaining enjoyable until the end.◇ Miso Soup A comforting finish. I appreciated the chance to take a breather here.◇ Simmered Eel from Ise Bay This was particularly memorable among the dishes. The fluffiness was truly remarkable, melting in my mouth the moment I took a bite. Simmered eel can sometimes be too soft and lose its flavor, but here, the fibers broke apart beautifully while retaining their umami.◇ Toro-Taku Special A satisfying conclusion, with rich flavors and enjoyable textures that kept me engaged until the end.◇ Egg A gentle sweetness to wrap things up. The final taste was comforting, bringing the entire course together beautifully.The chef's casual "Would you like to add more?" made me chuckle, but that relaxed atmosphere added to the charm of the restaurant. This is a place I want to visit regularly. It was a great meal! Less

On the top floor of the Nagoya Kanko Hotel, there is a noren (curtain) hanging at the very back after you exit the elevator.The main counter seats about ten, but there are also private rooms, making it a versatile sushi restaurant for various occasions.Every time I visit, I get to enjoy a variety of new appetizers and seasonal nigiri made with fresh ingredients.The head chef is very gentle, and the atmosphere at the counter naturally becomes relaxed. Enjoying sushi in such an exquisite space is truly a special experience for me.On this day, I had:- Homemade Tokoroten- Soft-shell crab and okra puree- Crab innards powder- Thinly sliced Kohada- Marinated bonito- Freshly shaved bonito flakes- Grated onion, yellow chives, and wasabi- Soup- String beans, burdock, lotus root- Aina fish- Tender boiled octopus- Grilled milt of shellfish, mixed with fried tofu and mitsubaNigiri:- Spring sea bream- Squid- Milts- Tempura of Asari clams- New baby fish- Dried kelp-marinated whiting- Hakodate's purple sea urchin- Mikawa Bay clams- Grilled Managatsuo- Half-cooked shrimp- Kohada- Marinated red fish- Chutoro- Otoro- Steamed abalone rice with liver sauce- Nodoguro (blackthroat seaperch)- Horse mackerel- Hand-rolled sushi with young sweetfish from Lake Biwa- Vinegared rice crackers- Anago (conger eel)- Miso soup- Gourd roll- Tamago (egg omelet with shrimp)Wow, I was once again blown away. Everything was exceptionally delicious.The sushi, made with seasonal ingredients and modest rice, can only be described as "mouth-watering."The time spent leisurely enjoying the best sushi is irreplaceable for me.This place is so popular that I don't know when I can visit again, but I definitely want to come back; it's one of my favorite restaurants. Less

I was invited to visit.This was my first visit since the relocation to Nagoya Kanko Hotel.There is a wide variety of appetizers that pair perfectly with Japanese sake.Draft BeerTokoroten and Mikawa CrabsHokugenOkose, Shinojima, and innardsMarinated Bonito, Kinira Ohitashi, and more.ShichidaSea Bream Soup with burdock and lotus rootSakura-boiled Octopus and Shako (mantis shrimp)IsojimanMirusutaNigiriSpring Sea BreamShoguro Ika (Black Squid)Mirugai (Giant Clam), ShinojimaAsari Tempura, a local dish from Handa City, and more.Tsuru no KureKisu (Japanese Whiting), and more.Bafun Uni (Sea Urchin), NoboribetsuManna Bonito, Miso Marinade, and more.Dai na, TochigiShinko (Baby Fish), Hamana Lake, and more.Kohira, ChibaKuruma Ebi (Tiger Prawn)HirokiAkami Zuke (Marinated Lean Tuna), Toi, frozen and more.Chutoro (Medium Fatty Tuna)Otoro (Fatty Tuna)Abalone with liver sauceKagetoraAji (Horse Mackerel), Yamaguchi, and more.Hand-rolled young sweetfish from Lake BiwaNodoguro (Blackthroat Seaperch)Hidakami, flowchartVinegared rice crackers, and more.Goma Saba (Sesame Mackerel), and more.Anago (Conger Eel), Ise Bay, and more.Miso SoupAka Dashi (Red Miso Soup)Negitoro (Minced Tuna with Green Onion)Kanpyo Maki (Dried Gourd Roll)Tamago (Egg) Less

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. Less

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. Less

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! Less

Omakase Japanese Sake◎ Hamo (Pike Conger) from Mikawa Bay Seared skin with ume vinegar jelly ◎ Sashimi of Koji Wrapped with blanched skin, green onion, and grated Japanese radish, served with salt and sudachi ◎ Marinated Bonito Topped with a mixture of yellow garlic chives, wasabi, and onion, garnished with freshly shaved bonito flakes ◎ Ayu (Sweetfish) Soup Lotus root, string beans, and white yam stems ◎ Torigai (Bird Shell) from Mikawa Blanched in torigai broth, served with eggplant, water shield, and clam broth ◎ Octopus from Mikawa Bay Tender octopus simmered in sweet sauce with wasabi ◎ Grilled Asari Clams Dried and fried, a local dish from Kamizaki-cho, Handa City ● Haruko (Spring Child) ● Aori Ika (Bigfin Reef Squid) with salt and sudachi ● Mirugai (Giant Clam) from Shinojima ● Kiss (Whiting) with kombu ● Simmered Clams ◎ Seasonal Salmon With baby corn, broad beans, and kinome miso ◎ Bettara (Pickled Daikon) ● Kohada (Gizzard Shad) ● Kuruma Ebi (Tiger Prawn) ● Purple Sea Urchin from Hokkaido ● Hon Maguro (Bluefin Tuna) Akami (Lean) from Tottori ● Hon Maguro Chutoro (Medium Fat) from Tottori ● Hon Maguro Otoro (Fatty) from Tottori ◎ Steamed Abalone Chopped abalone and corn risotto with abalone liver sauce ● Sawara (Spanish Mackerel) Skin seared with straw ● Horse Mackerel ● Nodoguro (Blackthroat Seaperch) ◎ Vinegared Rice Crackers With shirasu (whitebait) and nori (seaweed) ● Anago (Conger Eel) ◎ Red Miso Soup With Mehikari fish balls ● Toro Taku (Fatty Tuna with Pickled Radish) ◎ Tamagoyaki (Japanese Omelette) Snacks and Sushi End of Menu Less

Located on the top floor (15th) of the Nagoya Kanko Hotel, which has long been regarded as a luxury hotel in Aichi Prefecture. I had visited during the Marunouchi era, but this was my first time since its relocation. I believe it ranks among the top 5 restaurants in Aichi Prefecture.The hinoki wood counter is spacious and exudes a sense of luxury, and there are private rooms available.Being in a hotel, it's convenient for taxis, and it's situated between Nagoya Station and Sakae, making it a great location. It's a 10-minute walk from Fushimi Station on the subway.They serve incredibly fresh fish primarily from Mikawa Bay. The sushi rice is on the smaller side, allowing for a generous portion.They have two seating times: ① 18:00 and ② 21:00, so it's relatively easy to get a reservation for the 21:00 slot.Prices start from JPY 35,000 per person.Credit cards are accepted. Less

Nagoya Cuisine ③ June 13, 2026 (Saturday) 21:30 Tabelog 4.18 2026 BRONZE 2025 Top 100 Restaurants Last night's dinner was here! It was my first visit in four months. Chef Masaaki Amaki (@masaaki.amaki) is from the renowned Tokyo restaurant "Sushi Takumi." This new location just moved to the top floor of the Nagoya Kanko Hotel in May 2024. The menu consists of an Omakase course only. 1. Hamo (Pike Conger) from Mikawa 2. Sashimi of Kochi from Ise Bay A 1.2 kg fish, served with blanched skin, scallions, and grated daikon, or with salt and sudachi. 3. Marinated Bonito Topped with a mixture of yellow garlic chives, wasabi, and onions, garnished with freshly shaved bonito flakes. 4. Ayu (Sweetfish) Soup 5. Tori Clam from Mikawa Quickly blanched in Tori clam broth, served with white yam stems underneath and surrounded by water shield from Akita Prefecture, in a chilled broth of clams and kombu. 6. Tender Octopus Stew 7. Grilled Asari Clams A local dish from Kamezaki Town in Handa City, Aichi Prefecture, a home-cooked specialty. 8. Spring Sea Bream Topped with egg yolk vinegar. 9. Swordtip Squid Served with salt and sudachi. 10. Akagai (Red Clam) from Ise Bay 11. Kiss (Whiting) from Ise Bay 12. Aburi Tokishirazu (Grilled Young Horse Mackerel) Served with fava beans and baby corn, with a choice of kinome miso. 13. Bettara-zuke (Pickled Daikon) 14. Kohada (Gizzard Shad) from Chiba 15. Kuruma Ebi (Tiger Prawn) 16. Bafun Uni (Sea Urchin) 17. Stewed Clam Served with a sauce made from the clam's liver. 18. Marinated Akami (Red Meat) from Fukura Tuna sourced from "Yama Ko" with a weight of 115 kg. 19. Chutoro (Medium Fatty Tuna) from Fukura From the same fish as the akami. 20. Otoro (Fatty Tuna) from Fukura From the same fish as the akami. 21. Steamed Abalone Served on a bed of chopped abalone, white asparagus, and sushi rice, with liver sauce. 22. Sawara (Spanish Mackerel) 23. Mirugai (Geoduck) from Mikawa 24. Aburi Isaki (Grilled Snapper) 25. Aburi Nodoguro (Grilled Blackthroat Seaperch) from Aichi 26. Rice Crackers made from Sushi Rice Two types: seaweed and shirasu (whitebait). 27. Otoro (Fatty Tuna) from Fukura (Extra) From the same fish as the akami, sourced from "Yama Ko" with a weight of 115 kg, seasoned with salt. 28. Anago (Conger Eel) from Ise Bay Served with salt and sauce. 29. Red Miso Soup Contains Mehikaru fish dumplings. 30. Toro-Taku Roll, Red Clam Intestine with Kujo Green Onion and Vinegar Miso Roll, and Gourd Roll 31. Tamagoyaki (Japanese Omelette) Once again, I was completely satisfied; everything from start to finish was delicious. Less

Appetizers:Torigai (Bird Shell), MizunaKombu-marinated Sea BreamBonito and Bonito FlakesAsari Clam and Bamboo Shoot SoupOctopusDeep-fried Asari ClamsGrilled Hokkigai (Surf Clam)Red Snapper and Flower Pepper SoupSakura Shrimp Senbei (Rice Crackers)Nigiri:Spring Sea BreamSwordtip SquidSmall Horse MackerelMirugai (Giant Clam)Sazae (Turbo Shell)Sea UrchinKuruma Ebi (Sweet Shrimp)Akagai (Red Clam)Hamaguri (Hard Clam)Lean TunaChutoro (Medium Fatty Tuna)Otoro (Fatty Tuna)Sawara (Spanish Mackerel)Nodoguro (Blackthroat Seaperch)Horse MackerelAnago (Sea Eel)Toro-Taku (Fatty Tuna with Pickled Radish)Egg Less