Sushi Hijikata (鮨 土方) Nagoya

Sushi Hijikata in Nagoya Nishiki 3 is a sushi restaurant that prides itself on the quality of its rice, serving sushi that embodies a perfect harmony of flavors.Nestled quietly in a bustling building in Nagoya, it features a counter with 6-7 seats and operates from 18:00 for a single seating.It has earned two Michelin stars in the 2019 Tokai edition.On this day, the tuna was from winter frozen stock, featuring medium fatty tuna, fatty tuna, and marinated red meat, finishing with a luxurious negitoro roll and a thick tuna roll. The slightly firm, umami-rich rice paired excellently with the fatty seaweed."Kohada" (Gizzard Shad) was prepared to highlight its plump texture, offering a gentle flavor that harmonized beautifully with the rice, allowing one to savor its characteristic aroma and taste with each bite."Ikura" (Salmon Roe) had a delicate skin that melted in the mouth, making it easy to enjoy more than a few.The appetizers, "Kesennuma Bonito Tataki" and "Negi Tuna Skewers," were also delicious, and the smooth pudding served as a delightful finish.It was a great meal!**Additional Dishes:**- Shizuoka Peanuts- Atsumi Squid- Kesennuma Bonito Tataki- Niigata Mozuku Vinegar- Sanma (Pacific Saury) with Shiso Sand- Shinojima Braised Octopus- Negima Skewers- Ikura and Rice**Nigiri:**- Shin Squid- Young Sea Bream- Sardine- Marinated Red Meat, Medium Fatty Tuna- Kohada- Sweet Shrimp- Nodoguro Rice Bowl- Horse Mackerel- Purple Sea Urchin Gunkan- Eel**Rolls:**- Fatty Tuna Roll- Negitoro Roll- Gourd Roll**Dessert:**- Pudding Less

It had been almost two years since my last visit to Sushi Hijikata, and I arrived on a day when Nagoya was hit by heavy rain, causing flooding and halting all subway lines until 10:30 PM. It was a truly challenging day for transportation (⌒-⌒;)Despite arriving 90 minutes late, Chef Hijikata warmly welcomed me with kindness and understanding.Now, let’s talk about the seasonal delights on offer: fresh salmon roe, bonito, sanma (mackerel pike), sea bream, and sardines, along with a selection of popular seafood. The rice, crafted through numerous trials with a perfect blend of rice vinegar and red vinegar, was exceptionally well-made, enhancing the quality of the fish itself!It feels like Chef Hijikata's sushi has reached a new level of perfection d(^_^o)Everything was delicious! ♬Today's menu totaled JPY 55,000:- Peanuts- Sea Bream- Fresh Salmon Roe- Bonito Tataki- Shinojima Octopus- Sumi Squid- Sanma- Young Sea Bream- Kohada (Gizzard Shad)- Negima (Tuna) Skewers- Sardine- Chutoro (Medium Fatty Tuna)- Marinated Fish- Horse Mackerel- Sweet Shrimp- Nodoguro (Blackthroat Seaperch) Rice Bowl- Sea Urchin- Eel- Large Fatty Tuna Roll- Negitoro (Minced Tuna with Green Onion) Roll- Miso Soup- Gourd Roll- Homemade Pudding- Other Drinks Less

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