Syumokuchou Shimizu Nagoya

I last visited Shumoku Cho Shimizu in June of the year it opened, and now, nearly three years later, I returned! Since my previous visit, the restaurant has evolved even further and has become incredibly difficult to book.This time, I was invited to a private gathering for regular customers! I regularly visit Honkotsuki, where Chef Shimizu trained, so I was looking forward to this experience!■ Tabelog Award 2026 Gold Winner ■ Selected as one of Tabelog's Top 100 Japanese Restaurants in the East 2025 ■ Tabelog rating at the time of visit: 4.55*Location: 3-24 Shumokucho, Higashi Ward, Nagoya City, Aichi Prefecture, 1F Prandor Shumokucho *Access: 13-minute walk from Takakura Station on the Sakura-dori LineWhat I had:~Omakase Course~ Duration: Approximately 2 hours and 45 minutes*Jabara Tonic Aperitif: Sairaku● Black abalone in an ice bowl, Aichi new lotus root, fava beans, junsai, and chilled noodles with purple shiso and Hokkaido large tomatoes in jelly ● Gifu Gujo Hachiman natural Satsuki trout wrapped in a magnolia leaf sushi● Korean conger eel with swim bladder, eel liver, and wasabi with plum sauce● Sesame tofu with red sea urchin from Hagi, Yamaguchi, and 16-island seaweed from Shimane Aichiken Ichiro Farm okra soup● Kiji-hata (Japanese seabass) from Mikawa, Aichi, Hokkaido true shellfish, okahijiki, and stewed rock mushrooms with sudachi● Kiji-hata jelly ● Gifu Takahara River sweetfish with wasabi vinegar ● Gifu Waragawa sweetfish with wasabi vinegar● Shine Muscat grapes, white sweet potato stems, and myoga● Simmered dish with corn, Eimi Gold, Ajiro White, hairy crab, Ichiro Farm eggplant, and new ginger sauce● Gifu Waragawa sweetfish head and spine fried● Rice (Inochi no Ichi), winter melon red miso soup, salted trout, trout head, and pickles ● New eel from Mikawa, Aichi ● Hida beef simmered in soy sauce ● Eel tsukudani ● Kiji-hata with sesame sauce ● Secret rice (laughs)● Hokkaido Jersey milk ice cream with Aichi Chita mango and Miyazaki lychee ● Bamboo-wrapped white adzuki bean yokan ● MatchaMy thoughts after finishing the meal:The evolution of the restaurant was remarkable! The ice bowl served at the beginning became the perfect mug to forget the summer heat when I poured beer into it after finishing my meal!As for the dishes, the Gifu Gujo Hachiman natural Satsuki trout wrapped in a magnolia leaf sushi had the perfect balance of cucumber and rice, making it incredibly delicious. The sweetfish comparison was also excellent! It was the best I’ve had this season!Both the owner and the chef provided exceptional service, and I felt eager to return soon! I truly want to visit this wonderful restaurant again at the earliest opportunity!☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Thank you for visiting and reading until the end! I appreciate it!If you liked it, please give a "like," "follow," "save the restaurant," or leave a "comment." Your support will motivate me to continue writing reviews, so I would greatly appreciate it! ☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Less

◻︎ Visit Date: July 25, 2026 (Saturday) ◻︎ Reservation Time: 18:00 ◻︎ Reservation Method: OMAKASE ◻︎ Reservation Difficulty: ★★★★★ ◻︎ Arrival Time: 17:40 ◻︎ Number of Guests: 1 ◻︎ Payment Method: Credit Card ◻︎ Notes: * Photography of dishes is not allowed (ingredients and drinks are okay) Nearest Station: Takakura Station Address: 3-24 Shumokucho, Higashi Ward, Nagoya, Aichi Prefecture, 1F Prandor Shumokucho 【Today's Order】 • Omakase Course • Pierre Zero Blanc de Blanc • Ginger Ale • Oolong Tea Total: JPY 54,340 ◻︎ Course Menu ~ Omakase Course ~ ○ Tonic with Snake Belly ○ Ice Bowl with Black Abalone, New Lotus Root from Aichi, Kiji Valley, Fava Beans, Water Shield, Nankin Squash Noodles, Purple Shiso Flower, and Gelled Tomato Water from Hokkaido ○ Gifu Gujo Hachiman Wild Satsuki Trout with Hoba Sushi ○ Korean Pike Conger with Wasabi Plum Sauce, Swim Bladder, and Liver ○ Sesame Tofu with Red Sea Urchin from Yamaguchi, Juroku Island Seaweed from Shimane, and Okra from Ichiro Farm ○ Kaji Leaf from Mikawa, Aichi, Kijihata from Hokkaido, Stewed True Mutsu Shell, Okahijiki, and Sudachi ○ Gifu Live Horse Mackerel with Tade Vinegar ○ Kijihata Jelly ○ Gifu Waragawa Horse Mackerel with Tade Vinegar ○ Shine Muscat, White Sweet Potato, Myoga, and Shiso Sprouts with Grated Sauce ○ Simmered Dish with Eimi Gold, Mirai White, Hairy Crab, Hiryu Tofu, Eggplant from Ichiro Farm, and New Ginger Sauce ○ Gifu Waragawa Horse Mackerel, Fried Head and Backbone ○ Rice (Inochi no Ichi), Winter Melon Red Miso Soup, Pickles, Salted Trout, and Trout Head ○ New Young Eel from Mikawa, Aichi ○ Hida Beef Shigure-ni ○ Pike Conger Tsukudani ○ Kijihata with Sesame Sauce ○ Hokkaido Jersey Milk Ice Cream with Mango from Chita, Aichi, and Lychee from Miyazaki ○ Bamboo Wrapped White Adzuki Bean Yokan ○ Matcha ◻︎ Chef's Background Chef Yosuke Shimizu studied Japanese cuisine at Tsuji Culinary Institute and honed his skills for 11 years at the renowned Japanese restaurant "Hon Kogetsu" in Osaka Minami and for 6 years at the famous Gifu restaurant "Takada Hassho." He deepened his knowledge of Gifu's ingredients and connections with producers, and opened "Shumoku Cho Shimizu" in January 2022. In 2026, he received three toques in the "Gault & Millau" guide. ◻︎ Memorable Dishes ○ Ice Bowl with Black Abalone, New Lotus Root from Aichi, Kiji Valley, Fava Beans, Water Shield, Nankin Squash Noodles, Purple Shiso Flower, and Gelled Tomato Water from Hokkaido ★★★ This seasonal dish reflects the colors of Tanabata with black (black abalone), white (new lotus root), green (fava beans and water shield), yellow (Nankin squash noodles), and red (purple shiso flower and tomato). The various ingredients in the ice bowl make for a refreshing appetizer perfect for hot summer days. Some guests even pour sake or gyokuro into the bowl after finishing the dish. I saw someone next to me do it and wished I had done the same. ○ Gifu Live Horse Mackerel with Tade Vinegar ★★★★ This is the horse mackerel swimming lively in the glass bowl I photographed. You can eat everything from head to tail. The head is crispy, and the fish is grilled to perfection with its own fat, creating an irresistible savory flavor. As I ate, the taste evolved, with some bitterness in the liver, allowing me to indulge in the luxurious experience of horse mackerel. ○ Gifu Waragawa Horse Mackerel with Tade Vinegar ★★★★ This one is slightly larger than the "Gifu Live Horse Mackerel." The head and backbone were removed and later served as fried pieces. This horse mackerel has won several grand prizes in fish competitions and is a Gifu specialty. The flesh is packed tightly, with just the right amount of saltiness and fat that is addictive. ○ New Young Eel from Mikawa, Aichi ★★★★ The charm of this Kansai-style eel is that it is grilled over charcoal right in front of you. Tomorrow is the Day of the Ox! Both the skin and flesh are crispy, and the savory sauce makes it hard to stop eating. I enjoyed it with wasabi and sansho for a flavor change. ◻︎ Other Dishes ○ Kijihata Jelly ★★★ With a smooth texture, it is rich in umami and has a deep flavor. I had a second helping. ○ Simmered Dish with Eimi Gold, Mirai White, Hairy Crab, Hiryu Tofu, Eggplant from Ichiro Farm, and New Ginger Sauce ★★★ Hiryu Tofu is a nickname for ganmodoki, referring to how it is called in Kansai. The sweetness of corn and the umami of hairy crab blend together, enveloped by the gentle flavor of the new ginger sauce. ○ Kijihata with Sesame Sauce ★★★ First, I enjoyed it with rice. It has a nice texture, and the more you chew, the deeper the flavor becomes, with the aroma and sweetness of the sesame sauce being outstanding! Next, I poured dashi over it for a dashi chazuke. The combination of the Kijihata and dashi was so delicious that it disappeared in an instant. Regulars often ask for just the sesame sauce when it’s not served. ◻︎ Personal Thoughts I had been participating in the monthly reservation battles, but it was a very competitive process, mostly requiring reservations for two or more. As someone who often dines alone, I was starting to feel like I might not have the chance to go. By chance, I secured a cancellation slot through OMAKASE and finally made my long-awaited first visit. Three days before my visit, I called to confirm and mentioned that I wouldn’t be drinking alcohol. The phone response was very polite. I arrived early and thought about taking a photo of the entrance when I unexpectedly ran into the proprietress, and I entered about 20 minutes early. It was a pleasant space created by the chef, who is serious about his cooking, and the beautiful proprietress. The course lasted about 2 hours and 45 minutes, allowing me to enjoy carefully selected ingredients from Gifu, as well as from across Japan and overseas. ◻︎ Recent Awards "Japan's 100 Best Japanese Restaurants EAST 2025" "THE TABELOG AWARD 2026 GOLD" Less

In the summer, I visited Shumoku Cho Shimizu. The main highlight of the day was a comparison tasting of ayu (sweetfish) from the Mase River and the Wara River.Both were excellent, but their flavors were quite contrasting. The ayu from the Mase River had a refined and clear aroma, while the Wara River's ayu was richer in umami, bursting with the unique flavor of ayu with every bite. The slight bitterness of the innards added to the overall experience, and personally, I preferred the bold taste of the Wara River's ayu.The Satsuki salmon had a delicate sweetness from its fat, and the conger eel was exquisitely delicious, especially during this season. I was reminded once again of Shimizu's charm, which lies in their ability to showcase seasonal ingredients without unnecessary embellishments, allowing their natural flavors to shine.It was a great meal. Less

Located about a 10-minute walk from Takakura Station, I visited "Shumoku Cho Shimizu" in the historic district of Higashi-ku, where traditional townscapes remain intact.This renowned Japanese restaurant was opened in 2022 by Chef Yosuke Shimizu, who honed his skills at the prestigious "Hon Kogetsu" in Osaka. It has quickly become a favorite among food enthusiasts nationwide, competing for reservations.Here, you can indulge in an exquisite course featuring carefully selected tableware and top-quality ingredients from the Tokai region, including the chef's hometown of Gifu.♦︎ A tranquil space to fully immerse yourself in the culinary narrative ── The refined interior, designed in the sukiya style, offers a special atmosphere centered around eight counter seats, creating a pleasant tension and dignified ambiance.One of the restaurant's most distinctive features is its strict policy against photography of the dishes (only ingredients and menus at hand are allowed). This encourages diners to focus entirely on the fleeting beauty and flavors presented before them, without the distraction of smartphone screens.The chef's gentle yet stoic demeanor, combined with the beautiful tableware, enhances the sense of occasion for a truly special evening.♦︎ The menu I enjoyed ── 【Tanabata Goshiki】 【Juroku Island Nori】 【Gujo Hachiman Natural Satsuki Masu】 【Kiji Hane Uta】 【Live Miyagawa Ayu】 【Wara Ayu】 【Eimi Gold】 【Mikawa Shin Ko Ume】♦︎ The potential of the ingredients and overall impressions ── Rather than simply presenting high-end ingredients, the dishes showcase a perfect control of the pure aromas and moisture content inherent to each ingredient, embodying the aesthetic of subtraction.Particularly noteworthy is the "Ayu Comparison," which highlights the distinct flavors and textures derived from the rivers they were raised in (Miyagawa and Wara River) through exceptional cooking techniques. The sweetness of Eimi Gold (corn) and the way the vegetables are accentuated are also remarkable.The absence of food photography allows the flavors and emotions to be deeply etched in memory.Without relying on flashy performances, this restaurant conveys the essence of traditional Japanese techniques and the vitality of seasonal ingredients directly, making it a true gem that Nagoya can be proud of. I look forward to returning to experience this sensation again.It was a great meal.Review posted by "Instagram@_1show". Thank you for reading to the end. I appreciate all your likes, follows, and saves! Less

Shumoku Cho ShimizuInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for visiting. I would appreciate your likes, follows, and saving the restaurant.I revisited "Shumoku Cho Shimizu," a recipient of the Tabelog Award 2026 Gold and a prestigious restaurant. I always look forward to dining here.The atmosphere is both serene and homey, providing a comfortable space where I always feel at ease. The warmth of Chef Shimizu's personality is evident in both the food and service.Here are the dishes I enjoyed that day, along with some thoughts:Unfortunately, I couldn't take photos of the dishes, but each one was a heartfelt masterpiece. The restaurant beautifully expresses seasonal customs and traditions through its cuisine, making it a great learning experience for diners."Jabara no Torikku Wari" "Ice Bowl with Black Abalone, New Lotus Root Puree, Edamame, Water Shield, Somen Squash, Purple Shiso Flower, and Tomato Jelly" "Satsuki Masu Sushi" The Amago fish becomes Satsuki Masu when it matures."Charcoal-Grilled Hamo with Liver and Swim Bladder (Fue)" Served with wasabi-infused plum sauce."Sesame Tofu with Sea Urchin from Hagi and Jurokushima Nori Soup, Mini Okra, and Mashed Okra" "Kaji Leaf, Aco from Mikawa, Charred Skin, and Tsubu Shell from Hokkaido, Okahijiki, and Cooked Iwatake" Served with salt, soy sauce, chili vinegar, and wasabi."Aco Jelly" "Miyagawa Ayu, Charcoal-Grilled with Tade Vinegar" "Waragawa Ayu, Charcoal-Grilled with Tade Vinegar" "Palate Cleanser: Shine Muscat, White Sweet Potato, Myoga, and Red Shiso" "Freshly Fried Hiryuu Tofu with Corn and Hairy Crab, Eggplant, New Ginger, and New Ginger Sauce" The corn is the sweet "Megumi Gold.""Deep-Fried Heads, Tails, and Backbone of Waragawa Ayu" "Pickles" "White Rice (Inochi no Ichi)" "Mikawa New Eel Kabayaki" "Winter Melon and Green Onion Red Miso Soup" "Aco Hara-bo" "Chichiko (Kawayoshinobori) Kara-age" "Aco with Sesame" "Hida Beef Shigure-ni" "Milk Ice Cream with Aichi Mango and Miyazaki Lychee" "White Adzuki Bean Mizu Yokan Wrapped in Bamboo" "Matcha" I had a wonderful time and would love to visit again. It was a great meal! Less

Located in Nagoya's Higashi Ward, the Japanese restaurant "Shumoku Cho Shimizu" is one of the highly sought-after establishments opened in 2022 by Chef Yosuke Shimizu, who honed his skills at the Michelin two-star restaurant "Honkogetsu" in Osaka.Chef Shimizu has spent many years training at "Honkogetsu" and "Takada Hassho" in Gifu, where his meticulous preparation methods (such as deboning sweetfish) and exceptional cooking techniques have earned him high praise from food enthusiasts.With only 8 counter seats and 4 private rooms, the serene interior showcases beautiful tableware and seasonal decor, reflecting the chef's deep commitment and playful spirit in enhancing the dining experience. Less

I finally had the opportunity to visit "Shumoku Cho Shimizu" after receiving an invitation. My expectations were very high, and the experience exceeded them. I thoroughly enjoyed the amazing ayu (sweetfish) from Gifu, which is the hometown of Mr. Shimizu. Although this restaurant is well-known in Nagoya, I believe it deserves recognition on a national level as one of the best. It reminded me of the emotional experiences I had at Matsukawa, Kataori, and Hoshino. I strongly recommend visiting this place if you get the chance. It was a great meal. Additionally, I was surprised to find that the person sitting next to me was a classmate from high school in Nagoya. What a coincidence! Less

【2026.07 Date Night♪】Located roughly between Meitetsu Seto Line's Anigasaka Station and Subway Sakuradori Line's Takakura Station, this Japanese restaurant is a gem. After honing his skills at the Michelin two-star Honkogetsu in Osaka and the Michelin one-star Takada Hassho in Gifu, the chef opened his own place in Nagoya's Shumoku Cho, quickly becoming a reservation hotspot! Making a reservation on my own is nearly impossible, (They do offer omakase reservations, but it seems quite exclusive?) I managed to secure a reservation through a special channel after four months! My wife also loves this place, so it was a perfect Japanese cuisine date! It’s about a 15-minute walk from Takakura Station, and although it wasn’t a hot day, I took my time walking to the restaurant instead of skipping. We arrived five minutes early and were able to enter smoothly (← wonderful!). We greeted the owner and staff, and while enjoying a local beer from Hida, we waited for our meal to begin. In July, they feature dishes inspired by Tanabata, and we had the rare experience of tasting ayu (sweetfish) from different regions! This is definitely a place worth returning to! 【2026.07 Omakase Course♪ (JPY 40,000)】 ☆ Jabara Tonic ☆ Kabutomushi Senkin (aperitif) ★ Tanabata Five Colors A cold appetizer representing the five colors of Tanabata's tanzaku (black, yellow, green, white, red) with abalone, somen pumpkin, edamame, junzai, flower buds, new lotus root, and large tomato jelly. ★ Amasu (sweetfish) sushi wrapped in magnolia leaves and cucumber. ★ Grilled eel with a crispy skin, served with umeboshi soy sauce and wasabi greens. ★ A bowl of Jurokushima nori, sesame tofu, red sea urchin from Hagi, and okra (Ichiro Farm). ★ Kijihata (Japanese seabass), Hokkaido turban shell, cooked iwabake mushrooms, hill seaweed, and kijihata jelly. ★ Live Hida Saminagawa ayu ★ Gujo Waragawa ayu A rare experience comparing the refreshing aroma of Hida Saminagawa ayu with the rich flavor of Gujo Waragawa ayu! - Shine Muscat with grated daikon, myoga, and zuiki. ★ Simmered flying fish balls with corn (Megumi Gold), hairy crab, and eggplant (Ichiro Farm). ★ To finish off, rice: - Mikawa new eel rice - Hata sesame sauce rice (additional) - Hamo rice (additional) ★ Hokkaido Jersey beef milk ice cream, Miyazaki mango. ★ Bamboo tube water yokan with white bean paste. ☆ Matcha. 【Drinks】 ☆ Gujo Hachiman Kobokobo Beer Pale Ale x2 ☆ Gujo Hachiman Kobokobo Beer Cream Ale ☆ Yaemon Summertime Blues Junmai Sake ☆ Umoto Homase ☆ Kuro Ryu Adoso Junmai Daiginjo ★ Total Bill: JPY 50,000 per person x 2 Location: From Exit 2 on the car road side of Takakura Station on the Subway Sakuradori Line, head left (north) immediately after coming above ground. Pass the building where a once hard-to-book tempura restaurant used to be, then continue past the former reservation-only Italian restaurant. A little further, cross the outer moat road, and turn right at the second alley on your left. Less

In early July, I went out for dinner with a friend.We started with a pre-dinner drink: Hakutake Sen.The first dish featured abalone, edamame, shiso leaves, a smooth puree of new lotus root, and junsai, topped with a jelly made from Hokkaido tomatoes.The presentation included ice beneath the dish, keeping everything refreshingly cool until the end.The tomato jelly added a pleasant acidity, resulting in a very refreshing overall flavor. The abalone stood out with its rich umami, and the flavor expanded with each bite.Next, we had grilled eel from Korea.It was served with a soy-based sauce combining wasabi and plum paste.This sauce was truly exceptional.The refreshing spiciness and aroma of the wasabi, along with the saltiness and acidity of the plum paste, created a perfect balance that highlighted the delicate umami of the carefully deboned eel. Personally, this was one of the most memorable flavors of the evening.We also enjoyed amago (sweetfish) wrapped sushi and fried fish bones.The sushi was a refreshing combination of amago, cucumber, and sansho pepper, with a mild acidity that allowed the natural umami of the fish to shine through.The fried fish bones were surprisingly light and crispy, making them easy to eat and a great palate cleanser.Next was a dish of wuppuru inori, okra, red sea urchin from Yamaguchi/Hagi, and sesame tofu.From the first bite, the aroma of bonito broth wafted through, and the red sea urchin was incredibly sweet and rich. The sesame tofu had a dense texture, making this dish highly satisfying overall.We then had sashimi of kiji hato (red seabream) and whelk.It was served with egg yolk vinegar and soy sauce.The whelk had no unpleasant odor and a pleasant texture, showcasing the chef's meticulous preparation.Next was akou (red seabream) in a jelly made from its own broth.The fish's umami was concentrated beautifully, and it offered a refreshing summer vibe.We compared two types of sweetfish from the Shokawa and Wara rivers.This dish allowed us to enjoy the differences in aroma and flavor based on their origins, which was a delight for sweetfish lovers.We also had a small bowl of shine muscat grapes, myoga ginger, and white sweet potato stems.Honestly, I hadn’t been a fan of myoga before, but this dish was surprisingly delicious, with a refreshing aroma that tied everything together beautifully.Next was eggplant, Emiko Gold, and hairy crab in a broth.The broth was simply outstanding, elevating the entire dish to a high level.While the combination of corn and hairy crab was tasty, it felt somewhat predictable to me.We enjoyed rice from Takayama, Gifu, grilled eel with white soy sauce, and a cucumber and kinome (Japanese pepper) salad.The elegant aroma of the white soy sauce allowed us to fully appreciate the richness and umami of the eel.For dessert, we had ice cream made from Jersey milk and Miyazaki mango.The rich creaminess of the milk harmonized beautifully with the sweetness of the ripe mango, making for a perfect summer finale.Lastly, we had a water yokan made from white adzuki beans.The sweetness was refined and light, leaving no heaviness after the meal. Less

I visited "Shumoku Cho Shimizu" for the first time with two friends, a place I had been curious about for a while.Knowing it’s a restaurant that’s hard to get a reservation at, I was truly delighted to have the opportunity to visit this time.Since photography of the dishes is not allowed inside, I took my time to savor each plate, enjoying the experience as a whole.On this occasion, we enjoyed a course featuring a variety of river fish. The dishes were crafted with great respect for the ingredients, allowing us to fully appreciate the delicate flavors and aromas unique to river fish.Although I couldn’t capture any photos, the experience left a deep impression on my heart.I definitely want to return in a different season.It was a great meal. Less

- Hamo from Korea - Namida Mame from Hokkaido - Kiji Hane Uta from Aichi - Torafugu from Aichi - Nagara River Wild Satsuki Masu from Gifu - Live Samigawa Ayu from Gifu - Wara Ayu from Gifu - Iwa Oyster from Aichi - Nagara River Wild Amago from Gifu - Toki no Shizuku from Miyazaki - Tenshi no Oto Mask Melon from Shizuoka Today's Ingredients Thank you very much for visiting us today. The gentle breeze of early summer makes this season quite pleasant. We will continue to do our utmost to ensure that everyone enjoys their experience today. We appreciate your patronage. June 29, Year 8 of the Heisei Era, Shumoku Cho Shimizu As always, the delightful dishes were a joy, and today’s fish feast was truly enjoyable!! Less

Starting with a seasonal dish of conger eel, the vibrant aroma of the fresh green tears beans unfolds as the lid is lifted, beautifully complemented by the clear umami and acidity of the akou soup. Following the exquisite flavors of tiger fish, sweet shrimp, and sakura trout, the two types of sweetfish from Higashi Shirakawa and Wara River each present their own beauty, powerfully expanding the fresh summer aromas and bitterness.The balance of the small dishes is exceptional, and the fried rock oyster's clear umami is enhanced by the acidity of the tomato. In the main course, the tears beans, sakura trout, and horse mackerel marinated in sesame sauce blend harmoniously with the rice, while the final dish of mineoka tofu and melon dessert leaves a beautiful lingering aroma, sweetness, and texture.Each dish presents a scene of early summer, where the vitality of the ingredients and the beauty of the dashi intertwine, showcasing the rich culinary artistry of Shimizu in June.▪️Price▪️Course + Omakase Japanese sake (approximately 1.5 go)About JPY 45,000▪️Course Duration▪️Approximately 2.5 hours■List of Dishes■【Appetizer - Conger Eel】★★★★★【Intermediary - Simmered Rice】★★★★★★【Soup - Akou】★★★★★【Sashimi - Tiger Fish, Sweet Shrimp】★★★★★【Sakura Trout】★★★★★★【Grilled Dish - Sweetfish ① Higashi Shirakawa】★★★★★★【Grilled Dish - Sweetfish ② Wara River】★★★★★【Small Dish】★★★★★★【Rock Oyster】★★★★★【Akou Jelly】★★★★★【Simmered Dish - Amago】★★★★★【Main Dish】★★★★★【Mineoka Tofu】★★★★★【Dessert】★★★★★▪️Details Below▪️ 【Appetizer - Conger Eel】★★★★★Blanched flesh, grilled liver sauce, swim bladderDashi and plum iceThe dashi-infused ice is already delicious. The Korean conger eel is rich in fat for this season, and the ume paste brings out its flavor beautifully. The deep aroma and umami of the liver seep into the mouth, while the texture of the swim bladder adds a delightful accent. A true conger eel experience.【Intermediary - Simmered Rice】★★★★★★SnowmanTears beans from KijitaniThe lid opens to reveal a fresh green aroma. Upon tasting, it delicately bursts with sweetness and pure freshness, blending perfectly with the rice's umami, highlighted by exquisite saltiness. An exceptional simmered rice dish.【Soup - Akou】★★★★★Plum and zucchini male flowerThe dashi has a strong presence of clear umami and acidity, with the zucchini offering sweetness and a hint of green, while the plum aroma and acidity gently tighten the flavor. The akou is rich in aroma and flavor, beautifully showcased within the dashi's elegance. It feels like the early summer scenery unfolds through taste.【Sashimi】★★★★★Tiger fish cut into chunks, roe, liver, skin, stomachSweet shrimp, white cucumberThe tiger fish is luscious, firm, and has a strong umami. The blanched texture is delightful, and the sweet shrimp bursts with sweetness.The liver is beautifully aromatic without any off-flavors, while the roe melts softly, releasing its deliciousness and fragrance.【Sakura Trout】★★★★★★The fat is finely textured, and it melds beautifully on the tongue. The umami is deep yet elegant, and as you chew, the aroma gently expands. Beautifully flavorful. Truly delicious. An outstanding bite.【Grilled Dish - Sweetfish ① Higashi Shirakawa】★★★★★★The skin is fragrant, the flesh is plump and sweet, and the liver is beautifully bitter, overflowing with exquisite umami. A beautiful sweetfish.【Grilled Dish - Sweetfish ② Wara River】★★★★★Biting into it from the head, the firm bitterness of the liver and the strong umami from the flesh burst forth, combined with the fragrant fins, delivering a true sweetfish flavor. A powerful sweetfish.【Small Dish】★★★★★★Kisu, fresh karasumi, white yam stalk, rock mushroom, okraStarting with the fibrous texture and freshness of mini okra, the gentle acidity and umami of the karasumi envelop the kisu, enhancing its flavor, while the rock mushroom adds a delightful texture, and the white yam stalk moistens the mouth, all coming together elegantly.【Rock Oyster】★★★★★Fruit tomato, kanzuri and salt, tomato leavesFried to perfection. From the crispy coating, the juicy and clear umami of the rock oyster seeps through. The moderate acidity of the tomato sauce enhances the flavor, adding definition to the oyster's deliciousness.【Akou Jelly】★★★★★A block of aroma and umami. The ginger aroma and acidity elevate the flavor with a sharp kick.【Simmered Dish】★★★★★Amago simmered in tea, gintoki grass, zucchiniSnap peas, eggplantThe eggplant and zucchini blend well with oil, while the amago is richly flavored, releasing its deliciousness as you chew.【Main Dish】★★★★★Horse mackerel marinated in sesame sauceGrilled sakura troutTears beans stir-fried with sakeTiger fish dashi red miso soupThe oil and tears beans intertwine, expanding the umami and aroma, and when paired with rice, they blend perfectly, creating an outstanding dish.【Mineoka Tofu】★★★★★Mango from the drops of time, water shieldThe milky texture and sweetness of the Minazuki tofu is rich, almost like condensed milk. The drops of time heated just before serving stand out in sweetness and aroma, while the water shield soaked in syrup adds texture and a hint of sweetness and green aroma.【Dessert】★★★★★Topped with crushed ice mochi. Frozen angel sound melon wrapped in cow skin. The juicy aroma and sweetness of the melon seep from the chewy cow skin.Thank you for reading. If you found this helpful, I would appreciate a "like" and a "follow."I also have an Instagram account. I would be grateful if you could check it out as well. Instagram: gatarou19URL: https://www.instagram.com/gatarou19 Less

When it comes to Shimizu, the highlight is definitely the "ayu" (sweetfish). This time of year, you can enjoy the whole fish, bones and all, making for an exciting visit. I had the chance to compare the ayu from the Wara River and the Higashi Shirakawa River. Biting into the fish from the head, the flesh, bones, and clear liver create a unique flavor that balances sweetness with a hint of bitterness—absolutely delightful. The ayu, slowly grilled to perfection, is packed with umami and is truly exceptional. Pairing it with dark beer is also fantastic; just last month at the Spanish restaurant Aca, I was recommended to pair young ayu fritters with dark beer, so it seems that dark beer is a must for young ayu from now on! From the starter of conger eel to the final dish, I thoroughly enjoyed the essence of Japanese cuisine that Shimizu offers. Next time, I look forward to tasting the autumn ayu with roe.【Today's Menu】Starter: Conger eel Intermediary: Simmered vegetables, Tears beans Soup: Akou (a type of fish) with ume (plum) and zucchini Sashimi: Tiger fish Grilled: Wara River ayu / Higashi Shirakawa ayu Iwagaki (rock oyster) Simmered dish Main: Horse mackerel with sesame sauce, Tears beans, Trout Angel sound mask melon Less

I finally had the chance to visit this highly sought-after restaurant in Nagoya, which has become one of Japan's top dining spots. With accolades such as Tabelog GOLD since 2023, recognition as one of the top 100 Japanese restaurants in the East, and features in Goûts et Terroirs, the list of honors is impressive. However, once seated, I was truly convinced that the praise was well-deserved.The head chef hails from Gujo Hachiman in Gifu Prefecture. With 11 years of experience at "Honkogetsu" in Osaka and further refinement at "Takada Hassho" in Gifu, his exceptional skills and deep love for local ingredients are evident in every dish. True to his philosophy of visually expressing the seasons through cuisine, each plate that arrives feels like a snapshot of the season itself. The opportunity to encounter exquisite tableware, such as Eiraku and Suzuki Hyosaku, adds to the unique enjoyment of dining here.The highlight of my visit was the summer specialty: a comparison of sweetfish. The young sweetfish, grilled slowly over charcoal on skewers, was particularly outstanding. The fish was fragrant from head to tail, with a delicate texture and a lingering bitterness from the liver that filled my mouth. The chance to compare the Wara sweetfish, nurtured by the clear streams of Gujo, with naturally caught sweetfish from other regions in Gifu was simply breathtaking, showcasing how the differences in origin and river can influence flavor. Few restaurants delve so deeply into a single ingredient like sweetfish.The beautifully arranged sashimi and exquisite dishes presented in a diamond-shaped box, along with refreshing displays using ice, allowed me to savor summer both visually and gastronomically. Coupled with warm yet refined service, this is a place I genuinely trust and look forward to revisiting in a different season. My first visit left me completely satisfied. Less

At Shumoku Cho Shimizu in Nagoya, the chef, who trained at renowned Japanese restaurants in Osaka and Gifu, has opened his own establishment.Having honed his skills at "Hon Kogetsu" in Osaka and "Takada Hassho" in Gifu, he utilizes high-quality ingredients from his hometowns of Gifu and Aichi.*Note: Photography of the dishes is prohibited.*On this visit, I enjoyed the start of the ayu (sweetfish) season, savoring the deliciously sweet and refreshing aroma of the grilled ayu from Wara, which can be eaten whole, head and all.Since there weren't enough ayu for a tasting, we also had the natural Satsukimasu (a type of trout) from the Nagara River, which was served as sashimi after being frozen for two days. It had a wonderful melt-in-your-mouth texture and great flavor."Tears Bean Rice Steamed"This dish features special tears beans from Hokkaido, lightly steamed with the pods to infuse their aroma. The beans are added at the end, resulting in a delightful fragrance and texture, with a lovely sweetness."Kijihata Soup"The soup features rich Kijihata (a type of sea bass) paired with salted umeboshi (pickled plum) and flower zucchini from Ichiro Farm, including the stamens. The flower zucchini adds a gentle sweetness without any bitterness, complementing the dashi broth and white fish beautifully.It was a great meal! Less

This time was wonderfully delicious again! The seasonal ingredients were abundant, including Korean eel, Namida-mame (tear beans), Akou (red sea bream), Okose (a type of fish), Waraayu (sweetfish), Satsuki masu (Satsuki trout), Iwa-gaki (rock oysters), and Amago (landlocked salmon)! The atmosphere is always pleasant as well. I’m looking forward to my next visit! ◆ Grilled Korean eel, white cucumber, eel swim bladder, and eel liver with sauce ◆ Simmered Namida-mame ◆ Soup Local Akou, plum, and flower zucchini ◆ Sashimi 1 Styled like an ice room, with Okose and local natural Kuruma shrimp ◆ Sashimi 2 Natural Satsuki masu ◆ Grilled dish Wara River sweetfish ◆ Kisu (Japanese whiting), fresh Karasumi (salted mullet roe), Iwa-take (rock mushrooms), white sweet potato stems, and okra ◆ Akou jelly ◆ Fried dish Rock oyster tempura with fruit tomato sauce ◆ Simmered dish Amago, zucchini, snap peas, and Kintoki greens ◆ Rice Mikawa horse mackerel with sesame tea, beef simmered in soy sauce, Namida-mame, and grilled Satsuki masu ◆ Dessert 1 Time's drop mango, water shield, and Jersey cow Mineoka tofu ◆ Dessert 2 Melon wrapped in mochi ◆ Matcha (green tea) Less

June at Shimizu.Jabara TonicHamo (pike eel) and white cucumberTears BeansAkou (red sea bream), plum, and flower zucchiniMako-karei (flatfish), mud squid, and shrimpAkou Nikogori (jelly)Ayuu (sweetfish)Kisu (whiting) and fresh karasumi (salted mullet roe)Iwatake (rock mushroom), okra, and white sweet potato stemIwa oysterAmako (rain fish) and kintoki-sou (red amaranth)Summer turnip and autumn striped string beansMain CourseMineoka tofuMango and water shieldAmane Mask MelonUsuki (thin tea)Mr. Shimizu mentioned before that from June to October, they specialize in ayu. This shows how confident they are in their ayu dishes. This time, I compared ayu from the Nagara River and the Wara River. I’m always amazed at how the taste of the fish varies so much depending on their environment. Also, just like last year, the size of the ayu is larger than usual for this time of year. It seems that the rising water temperature has accelerated the growth of algae, providing plenty of food for the ayu. You can really see the changes in the global environment.While the ayu was fantastic, the highlight for me was the tears bean rice made with Kijitani's tears beans, which appeared during the main course. They served the tears beans in a different size and sweetness than the ones from the beginning, and mixing them with the rice was absolutely delicious.This time, the bowl has changed from Wajima lacquer to one made by Nison Tetsu. Mr. Shimizu mentioned that he would pass on Wajima to Nonoyama-kun when he becomes independent, but isn’t Nonoyama-kun going to become a bartender rather than a chef?I had a great time again. I will definitely come back. Less

"The sweetfish cannot compare to the amago in May." This proverb suggests that the amago, a river fish, is so delicious that it surpasses even the tasty sweetfish. Although I couldn't take photos of the dishes, I enjoyed a delicious grilled fish, prepared over charcoal, reminiscent of sweetfish.We also ate a lot of rice—about 2.5 go for two people! It seems that many local regulars and people from Kansai frequent this place. I was surprised to see fewer inbound tourists.■ Menu:⚪︎ Chikuwabu and Kashiwa Mochi⚪︎ Ainamé Soup⚪︎ Sashimi Engawa, Okahijiki, Liver, and Torigai Liver⚪︎ Atago⚪︎ Hairy Crab, Tofu Skin, Yuba, Fried Koshiabura and Fuki, with a Kinome Sauce⚪︎ Anago Wrapped Asparagus⚪︎ Rice⚪︎ White Sweetfish Takikomi⚪︎ Jersey Beef and Loquat⚪︎ Flower Zucchini, Fruits, and Tomato⚪︎ Iseimo and Yomogi--- Drinks ---⚪︎ Beer⚪︎ ESHIKOTO⚪︎ Hōraisen⚪︎ Higan⚪︎ Tazaka⚪︎ Juyondai■ Duration: 3 hours■ Reservation Difficulty: Extremely Difficult I was taken here by someone.■ Cost Performance: Average■ Other:⚪︎ No photos of the dishes allowed. Less

I vividly remembered the Aiko I had eaten before, and to my surprise, it had actually been three years since my last visit (laughs).Thanks to not being able to take photos, I remember it very well.The shellfish from Aichi is delicious, with the flavors of the torigai (bird clam) and asari (short-necked clam) really standing out, making it clear that this place is on a different level compared to others.According to the chef, the main dish of the day, "Aoi Aiko," was carefully cooked and served with a sweet flower pepper paste. The refreshing fat of the river fish combined with the rich minerals from the mountains was simply irresistible.It truly was "Satsuki's Aiko, unmatched by sweetfish!"Other standout dishes included the "Deep-fried Hairy Crab with Koshiabura" and the simmered dish of "Zucchini and Kiwame Tomato," both of which were unforgettable in their deliciousness.Since it was a non-alcohol day, I made sure to finish everything, including all the rice with sea bream. I was completely satisfied after three servings!The dessert of loquat was also wonderful.It was a great meal.---------------------------------CourseI didn’t take notes this time (laughs)+ Drinks+ All types of riceJPY 49,280---------------------------------*For ramen and B-class gourmet, a rating of 4.5 is the maximum.▪️ Restaurant 4.0-4.5: Generally delicious or satisfactory for the cost 4.6 and above: Extremely delicious or more satisfying than the cost▪️ Ramen 3.7 and above: Delicious 3.9 and above: A must-try▪️ B-class Focused on cost performance Below 3.4: ... Above 3.7: Generally tasty. Above 4.0: A very good restaurant! Less

On this day, I had the opportunity to visit for the first time, thanks to an invitation from a stylish friend I deeply respect. While the variety of shellfish available this season was great, the highlight was definitely the bamboo shoots! The grilled bamboo shoots, freshly harvested in the morning, were surprisingly delicious. With my limited knowledge, I thought bamboo shoots needed to be soaked to remove bitterness, but they were simply grilled. It must be a perfect fusion of quality ingredients and cooking technique—what a delightful surprise! It was a great meal. Less