Sushishunbi Nishikawa（Nagoya） Nagoya

Awards

OAD

Japanese Restaurants 2026, 695

All OAD Japanese in Nagoya All OAD Japanese in Japan

Japanese New Restaurants 2026, 113

All OAD Japanese New in Nagoya All OAD Japanese New in Japan

Tabelog

2026 Bronze

All Tabelog in Nagoya All Tabelog in Japan All Tabelog Bronze in Nagoya All Tabelog Bronze in Japan

Restaurant Ranking

Restaurant Ranking 2024, #6726, PRO #13.64, USER #0.00

All Restaurant Ranking in Nagoya All Restaurant Ranking in Japan

Cuisine

Sushi

Chef

Shinji Nishkawa

• 2025
• 2024

Dinner at 鮨旬美西川

on 31 Aug 2025

by 鮨食べる人 アメリカ人

In similar fashion to the ika/uni, negitoro are prepared like small rice balls, before being wrapped for each diner with nori.
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#sushi #sushilovers #omakase #foodporn #sushichef #foodies #eeeeeats #instagood #gourmet #japanesefood #seafood #eater #寿司 #おまかせ #鮨 #鮨スタグラム #クルメ #michelin... More

In similar fashion to the ika/uni, negitoro are prepared like small rice balls, before being wrapped for each diner with nori.
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#sushi #sushilovers #omakase #foodporn #sushichef #foodies #eeeeeats #instagood #gourmet #japanesefood #seafood #eater #寿司 #おまかせ #鮨 #鮨スタグラム #クルメ #michelin #netashari_japan Less

Dinner at 鮨旬美西川

on 30 May 2025

by 鮨食べる人 アメリカ人

Torigai from Aichi. Torigai in Japan is always a revelation for me, since the ones that are exported internationally are par cooked and have completely different texture and flavor. In the spring, there are several famous regions for torigai, most notable probably being the super large specimens that come from the coastal part of Kyoto prefecture. Like oysters, torigai can be buttery or salty, but my favorite versions have a refreshing crunch and bright, almost vegetal flavor. To my memory, this... More

Torigai from Aichi. Torigai in Japan is always a revelation for me, since the ones that are exported internationally are par cooked and have completely different texture and flavor. In the spring, there are several famous regions for torigai, most notable probably being the super large specimens that come from the coastal part of Kyoto prefecture. Like oysters, torigai can be buttery or salty, but my favorite versions have a refreshing crunch and bright, almost vegetal flavor. To my memory, this one is the best I've ever had. Less

Dinner at 鮨旬美西川

on 26 May 2025

by 鮨食べる人 アメリカ人

The tsumami at Nishikawa almost match the number of sushi served. They range from more typical washoku items (chawanmushi with goji berries, shirumiso with sansai)...to this. In name, it's shiro-amadai tempura with a smear of whipped uni and powdered nori. The coating is super light and magical - rice flour? It feels like something out of modernist cooking, so light that you get one crunch and then it instantly melts and you taste the fish. This was great.

Dinner at 鮨旬美西川

on 21 May 2025

by 鮨食べる人 アメリカ人

Kuruma ebi served three ways: rare, medium, and the fried head.

I couldn't tell if it was intentional but the head was served on the plate in a position that made it look like Snoopy swapped heads with a monster shrimp.

Dinner at 鮨旬美西川

on 01 May 2025

by 鮨食べる人 アメリカ人

Local kuruma ebi are the centerpiece of the meal here. In my experience most often kurumaebi come from the eastern coastline of Kyushu, and this is definitely the first I've ever had any from Aichi. They were huge and exceptionally tender.
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The shrimp are first plunged into boiling water for a few seconds, and half are served immediately as sushi, barely cooked, like shabu-shabu. The remaining shrimp then steam over the same pot for several minutes and are again made into sushi. Finally, the shrimp... More

Local kuruma ebi are the centerpiece of the meal here. In my experience most often kurumaebi come from the eastern coastline of Kyushu, and this is definitely the first I've ever had any from Aichi. They were huge and exceptionally tender.
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The shrimp are first plunged into boiling water for a few seconds, and half are served immediately as sushi, barely cooked, like shabu-shabu. The remaining shrimp then steam over the same pot for several minutes and are again made into sushi. Finally, the shrimp heads are grilled and served as a snack. Pictures of the finished product are in the next post. Less

Dinner at 鮨旬美西川

on 02 Oct 2024

by Feasting Pigs

in nagoya, japan (aug’24)

continued my trip for a quick dinner in nagoya, a highly sought after neighbourhood sushiya known for his kuruma ebis. overall really good cospa, and glad i ticked this place off my list but the rustic style and mild flavour in shari was not my preferred cup of tea.

tsumami was influenced with kaiseki preparations, contrasting nigiris and leaning on bolder flavours, like the very strong briny awabi kimo sauce udon and the teriyaki sauce grilled maguro. in the nigiri... More

in nagoya, japan (aug’24)

continued my trip for a quick dinner in nagoya, a highly sought after neighbourhood sushiya known for his kuruma ebis. overall really good cospa, and glad i ticked this place off my list but the rustic style and mild flavour in shari was not my preferred cup of tea.

tsumami was influenced with kaiseki preparations, contrasting nigiris and leaning on bolder flavours, like the very strong briny awabi kimo sauce udon and the teriyaki sauce grilled maguro. in the nigiri segment, kuruma ebi was served two ways as the first pieces, one which has been blanched for around 30 seconds so its mostly raw and one which is fully cooked. was quite an interesting comparison which is rarely served elsewhere. in between nigiris, some hot dishes were also served like the ‘shako miso’ which is like a miso meat sauce mix. these dishes had such strong flavour it contrasted so much with the nigiris causing a bit of palate confusion haha.

ended with 2 tamagoyakis, one as like a cooked sweet omelette, one as castella form, then another poached egg in the miso soup which completely stuffed me up. a good try and a semi-accessible sushiya when in nagoya.
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おまかせコース (¥22,000)
梅入り茶碗蒸し ume chawanmushi
先付: 雲丹、長芋の豆腐 uni, nagaimo tofu
鱧のお椀 hamo owan
鮑天麩羅稲庭うどん肝ソース abalone tempura udon
照り焼きマグロ teriyaki tuna
お口直しフルーツトマト シャインマスカット shine muscat & fruit tomato

✨車海老レア rare kuruma ebi
✨車海老 kuruma ebi
✨車海老頭焼き grilled kuruma ebi head
真鯛昆布締め madai
米茄子シャコ味噌 eggplant ‘shako miso’
縞鯵 shima-aji
✨新イカ shin-ika
新イカの下足焼き grilled shin-ika tenticles
干瓢山葵 kanpyo with wasabi
✨煮蛤 hamaguri
岩もずく mozuku
雲丹 uni
出汁玉子焼き dashimaki tamagoyaki
本鮪赤身 akami
中ト口 chutoro
山葵のお吸い物 wasabi soup
烏賊雲丹海苔巻き squid and uni maki
穴子 anago
とろたく手巻き torotaku
赤玉汁 miso soup and egg
カステラ卵 castella egg
ぷりん matcha pudding
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would revisit: try once
reservations online
price range pp: ¥10,000-¥30,000
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📍鮨旬美西川 SUSHI SHUNBI NISHIKAWA
location: 2-29-19 meieki, nakamura ward, nagoya
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#2feastingpigs_nagoya
#2feastingpigs_japan Less