Sushimichisakurada (寿し道 桜田) Nagoya

Awards

Tabelog

2024 Bronze

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Ratings from the web

Tabelog

4.05

Cuisine

Sushi

• 2022

8 / 10

Dinner at Sushimichisakurada (寿し道 桜田)

on 22 Jan 2022

by Gerhard Huber

When Yoshino decide to close his by-introduction-only sushiya and move to New York, he was looking for a young shokunin to carry forward his restaurant. He did found not one but a family. Two brothers, one trained as a sushi chef and one specializing in washoku. Now you get a similar concept like at Kimiya in Kagoshima where the washoku has a very important role in the meal and is not just some otsumami at the beginning of the meal.
The nigiri range from Avery fresh to the very aged one, with one... More

When Yoshino decide to close his by-introduction-only sushiya and move to New York, he was looking for a young shokunin to carry forward his restaurant. He did found not one but a family. Two brothers, one trained as a sushi chef and one specializing in washoku. Now you get a similar concept like at Kimiya in Kagoshima where the washoku has a very important role in the meal and is not just some otsumami at the beginning of the meal.
The nigiri range from Avery fresh to the very aged one, with one piece aged for more then three weeks. The shari is on the sweet side with relatively low acidity, big grains and cooked al dente. It changes of the course of the meal and becomes more acidic as the Nera becomes more oily and heavier.
The sommelier can give you a wine or sake or mixed pairing with about 20 tiny pours trying to match the food in front of you. Very interesting choices, a lot of Japanese wines and some excellent sakes. I liked it a lot, but it becomes a very busy meal, trying to keep up with the food and the drinks.
This place is not open for about two years and became very popular and rightly so. Of course it cannot replace the lass of a world class shop like Yoshino, but it surely trying and has loads of potential. Less