Sushi Hijikata (鮨 土方) Nagoya

I held a private reservation for seven people with close friends this time. At Hijikata, new customers are rarely accepted, so you can only visit if you come with regulars.Once again, I enjoyed an incredible array of dishes from start to finish, all showcasing remarkable precision, along with the chef's heartfelt sushi.On this day, we had:- Edamame from Gunma Prefecture- Steamed abalone from Wakayama- Fresh mozuku seaweed from Aomori- Squid from the Atsumi Peninsula- Bonito from Kesennuma- Skewered innards of milk clam from Aichi Prefecture- Tender octopus from Shinojima- Grilled salt mackerel from Tokyo Bay, ChibaSushi:- Sumi squid- Sea bream- Milk clamFatty fish:- Akami- Chutoro- Otoro- Kohada- Sweet shrimp- Horse mackerel- Aomori purple sea urchin- Nodoguro rice bowl- Negitoro roll- Otoro thick roll- Miso soup- Kanpyo roll- Smooth puddingAs always, each dish was crafted with utmost dedication, showing no compromise in the quality of ingredients or the effort put into preparation.You could almost hear the chef exclaiming, "How about that!" with every dish.The appetizers that came out first were knockout level right from the start.Even after finishing the appetizers and moving on to the sushi, the rice was so light that instead of feeling full, it created an illusion of increasing hunger.Even those who usually can’t finish a course meal managed to do so without difficulty this time.That person was quite surprised by themselves.Naturally, they are fully booked for the rest of the year.I can only visit once more this year, so I will look forward to the next opportunity. Less

A sushi gem that makes you want to visit again and again, representing Nagoya.This was a private gathering for regular customers of this popular restaurant that’s hard to book!On this day, we started with fresh mozuku seaweed from Aomori, followed by edamame from Gunma, and abalone from Wakayama, each dish reflecting the season.The nigiri featured Aori squid from Aichi, Mirugai from Mie, octopus from Shinojima, and swordfish from Chiba, showcasing the unique flavors of each ingredient. The grilled clam, liver, and intestine skewers were particularly delightful, packed with a rich umami that made me want to eat five!The tuna selection was luxurious, including akami, chutoro, zuke, and otoro, each cut highlighting its own character, melting in the mouth and harmonizing perfectly with the rice, bringing a smile to my face.The balance of kohada, the sweetness of the sweet shrimp, the robust flavor of the horse mackerel, the rich uni from Aomori, and the elegant fat of the nodoguro made each piece incredibly satisfying.To finish, we enjoyed a double roll of otoro and tuna, allowing us to savor the tuna's flavor until the very end, a unique experience only this restaurant can offer.The red miso soup, kanpyo roll, and even the final pudding were all delicious without exception.The chef's meticulous work and the pleasant atmosphere further enhanced the deliciousness of the dishes."I want to visit again in the next season."This sushi restaurant truly makes you feel that way, and it’s no surprise it’s highly rated and listed among Tabelog's top 100 restaurants.Thank you for a delicious and enjoyable private gathering! Less

Course?1 BeerVarious Japanese SakeTotal: JPY 61,352Located a 6-minute walk from Sakae Station, this sushi restaurant is on the first floor of a building. I made a reservation via LINE and visited.Starting with edamame from Gunma, there were 8 dishes before the nigiri.Unfortunately, the specialty "Tuna Negima" was not available this time, but the "Grilled Milugai Liver Skewers" were a delightful accompaniment to the drinks.The nigiri began with "Sumi Ika" and included 14 pieces in total.The rice was firm, with a pleasant texture and perfect melt-in-your-mouth quality.Hijikata's rice is truly delicious.Towards the end, we were served "Miso Soup."I don't know the recipe or ingredients, but it was simply delicious.Everything at Hijikata, from the nigiri to the side dishes, was exquisite.The firmness and melt of the rice, along with the cooked soy sauce, were spot on.The pairing with the toppings was perfect.This place is a transcendent presence among sushi restaurants in Nagoya.It was a great meal.Course Menu:● Edamame (Gunma)● Steamed Abalone● Aori Ika● Bonito (Kesennuma)● Rock Oyster (Himakajima)● Grilled Milugai Liver Skewers (Aichi)● Simmered Octopus (Shinojima)● Grilled Sawfish◯ Sumi Ika◯ Kasugo (Aichi)◯ Milugai (Aichi)◯ O Toro (Shimonoseki)◯ Akami (Shimonoseki)◯ Chutoro (Shimonoseki)◯ Horse Mackerel◯ Sea Urchin◯ Sea Urchin◯ Isaki (Uwajima)◯ Toro Tekka● Miso Soup◯ Toro Roll◯ Tamago◯ Dry Gourd Roll● Pudding Less

On this day, I invited guests from Tokyo to Sushi Hijikata. I love the serene atmosphere inside the restaurant. We started with a variety of appetizers. Each dish was crafted with care, drawing us into the world of Hijikata. Finally, it was time for the sushi. The beautiful presentation is truly remarkable, reflecting the chef's dedication. As I took a bite, I could fully enjoy the flavor of the fish while experiencing the perfect harmony with the rice. Ah, it’s so delicious. This moment brings me genuine happiness. I’m glad my guests enjoyed it as well. This is truly a restaurant I love. Thank you, chef, for another wonderful experience today. Less