Hamagen Nagoya

Hama Gen: A Gourmet Diary by ShinLocated a 10-12 minute walk from Gokiso Station, Hama Gen is a sushi restaurant that has received high praise among sushi establishments in Aichi Prefecture. It has been recognized not only as one of the top 100 sushi restaurants in the Sushi West guide from 2021 to 2025 but also awarded a bronze rating by Tabelog in 2026.With six counter seats, the dining experience starts at 6:30 PM, and reservations can be made relatively easily through platforms like Ikkyu. The warm atmosphere created by the chef adds to the experience, allowing guests to enjoy delicious sushi in a relaxed setting.Here’s the menu we enjoyed:-----------------------------◾️ Isigarei (Stone Flounder)We began the course with sashimi of Isigarei. Its perfect balance of firmness and delicate flavor made for a refreshing start to the meal.◾️ Mozuku Su (Vinegared Seaweed)The mildly tangy Mozuku Su was easy to eat, with a cool texture that helped to refresh the palate, heightening our anticipation for the courses to come.◾️ Boiled Tako (Octopus)The boiled tako, with its prominent wasabi and yuzu aroma, offered a tender texture that was a testament to the chef's skill.◾️ Saba (Mackerel)Saba sashimi topped generously with green onions. It had no fishy taste typical of blue fish and was rich and flavorful, making it a perfect pairing with Japanese sake!◾️ Natural Unagi (Eel)Grilled to perfection, the natural unagi rivaled that of specialty eel restaurants, with a crispy skin and a delightful gelatinous texture that was simply irresistible.◾️ Nodoguro (Blackthroat Sea Perch)Served warm, the steamed sushi of Nodoguro was a delight, with its rich flavors melding beautifully with the vinegared rice.◾️ Kinkai (Swordtip Squid)The nigiri of Kinkai, cut thinly and shaped, offered a delightful texture.◾️ Koara (Small Rockfish)This piece, enhanced by katsuobushi (dried bonito flakes), added depth to the flavor. Often mistaken for another fish, it was rich and delicious!◾️ Mirugai (Geoduck)A thick and impressive piece of Mirugai nigiri, showcasing a crunchy texture and its unique milky flavor.◾️ Takabe (Small Sea Bream)This small yet flavorful Takabe nigiri is in season from early summer to summer, with a refreshing ginger aroma and a perfect balance of soy sauce.◾️ Hamaguri (Clam)The clam nigiri had a firm texture, releasing umami with each bite, perfectly balanced with the rice.◾️ Katsuo (Bonito)Marinated to absorb the salty flavor of soy sauce, the Katsuo nigiri was robust and flavorful.◾️ Chutoro and Otoro (Medium and Fatty Tuna)A luxurious piece featuring two layers of thinly sliced chutoro and otoro, where the rich fat of otoro and the moderate richness of chutoro blended beautifully.◾️ Hebi (Snake Mackerel)The beautifully shaped Hebi nigiri showcased a wonderful sweetness from the fat, enhanced by the punchy acidity and saltiness of the rice.◾️ Negitoro (Minced Tuna with Green Onions)This visually appealing Negitoro, loaded with green onions, offered a different deliciousness with the rich aroma of nori and the texture of the green onions.◾️ Boiled Ika (Squid)The smooth and beautifully shaped boiled ika nigiri had a delightful texture and sweetness.◾️ Aji (Horse Mackerel)The Aji nigiri was refreshing and easy to eat, enhanced by the aroma of green onions, and was a satisfying piece of sushi.◾️ Toyama Ebi (Shrimp)The Toyama Ebi nigiri was both plump and rich, with the rice breaking apart in the mouth, blending perfectly with the shrimp's umami.◾️ Uni (Sea Urchin)A combination of Hokkaido's purple uni and Yamaguchi's red uni, this uni gunkan (battleship sushi) offered a depth of flavor that was exceptional.◾️ Anago (Conger Eel)This anago was melt-in-your-mouth tender, with no small bones to be found, boasting a quality that ranks among the best I've ever had—truly shocking!◾️ Tamago (Egg)The course concluded with the classic Edo-style tamago, providing a comforting finish.-----------------------------The price is over JPY 40,000 per person, but given the high quality of sushi, it’s a must-visit restaurant.Thank you for the meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Followers have surpassed 10,000!)*Gourmet Blog https://syn-gourmet.com*Comprehensive Links https://lit.link/syngourmet Less

I had a very positive impression from my previous visit, so I returned without much delay.Honestly, I was surprised that, despite it being less than a month since my last visit, there were hardly any of the same dishes or flow as before.One standout appetizer was a dish featuring abalone. The incredibly tender texture combined with the rich liver was simply outstanding.The grilled natural eel was also impressive, with its fluffy meat and delicate fat. Even as someone who usually doesn’t prefer eel, I found myself thinking, "I would love to have another piece."This isn’t a place for me to critique, so I’ll leave it at that. Less

The counter has 7 seats, with 5 appetizer dishes and about 15 types of nigiri. Everyone takes turns making the sushi. The portions are generous, and the selection is well-balanced, featuring everything from greens to shellfish. I was a bit worried about the quality of the ingredients after the typhoon, but there was a good variety. Considering the overall experience, I would say it might be a bit pricey—maybe not quite a 4.5-star experience. Also, it seemed like there weren't many options for additional orders after the omakase; it ended with the egg, and they started clearing up, so if you're a big eater, you might find it lacking. Less

At Hama Gen in Gokiso, Nagoya, a long-established Edo-style sushi restaurant, the second-generation chef, trained at the Michelin-starred restaurant "Arakaki," skillfully prepares delicious sushi.Located a bit away from the bustling streets and subway stations of Nagoya, it sits in a residential area.The restaurant features a counter with six seats, and the decor is simply exquisite.On this day, the tuna was sourced from Okinawa, and I enjoyed the "Akami," "Chutoro and Otoro (two pieces)," and "Otoro," followed by a "Negi Toro Hand Roll."The "Negi Toro Hand Roll" was delightful, as the richness and flavor of the tuna enhanced the fresh aroma and texture of the green onion.The "Sardine" was perfectly fatty from Mikawa, with a great balance of sardine flavor, shiso, and ginger, making it a delicious piece.The "Uni Gunkan" was lavishly topped with three types of sea urchin, combining the flavors of the purple sea urchin from Yura with Hokkaido's purple and bafun sea urchin, creating a harmonious blend of aroma and sweetness with the seaweed.The texture of the "Yubiki Mebaru" paired with yuzu pepper was also delightful.It was a great meal!**Sushi Selection:** Ishidai Nitari Kujira Katsu no Tataki Yubiki Mebaru with Daikon and Yuzu Pepper Steamed Nodoguro Sushi **Nigiri:** Shunkodai, Isaki, Kisu, Kensaki Ika Torigai, Aji Black Tuna from Okinawa (130kg) Akami, Chutoro and Otoro (two pieces) Otoro, Negi Toro Hand Roll Sardine, Simmered Clam Uni Gunkan Yura Purple, Hokkaido Purple and Bafun Anago Tamago **Additions:** Toro Taku Roll, Gourd Roll Less