Ueda (右江田) Nagoya

At Ueda Sushi in Nakagawa Ward, Nagoya, you can enjoy beautifully crafted sushi made by the second-generation owner, a well-established chef. This restaurant has earned a Michelin star in the Tokai region for 2019.On this day, I had the "Kuruma Ebi" (Japanese tiger prawn). The natural kuruma ebi from Mikawa Bay was translucent and beautifully presented, with only the head cooked while the body remained almost raw. The texture was incredible, and the subtle flavor from the cooking blended perfectly, making it very delicious.As for the tuna, it’s often hard to find satisfactory quality, but this time I had summer tuna from Funka Bay, which had a mild acidity and a harmonious flavor. It was like a medium fatty tuna (Chutoro) with the richness of fatty tuna (Otoro), finishing with a hand roll of Otoro.The "Shinko" (young sea bream) was soft and had a gentle aroma, signaling the start of summer.I enjoyed this meal along with a selection of sake chosen by the owner. It was a great meal.Other dishes included:- Warm conger eel- Steamed abalone- Purple sea urchin from WakkanaiSushi selections:- Kentsaki squid, Funka Bay summer tuna (Chutoro, Otoro)- Spring sea bream, assorted Shinko, kuruma ebi with kombu- Sardine, marinated red fish, anago (conger eel)- Otoro hand roll- Tamagoyaki (Japanese omelet) Less

We visited for dinner on a holiday with three people, and this was my second visit. We were lucky because the person who made the reservation couldn't make it and kindly passed it on to us. We started with a corn puree, followed by a crab appetizer, and then enjoyed a small rice bowl with sea urchin. For sushi, we had lean tuna, fatty tuna, squid, marinated fish, sea urchin, shrimp, horse mackerel, eel, and a hand roll with fatty tuna and gourd shavings! We finished with miso soup and a fluffy egg dish that resembled castella. Everything was delicious! I will definitely come back again. It was a great meal! Less

I was fortunate enough to secure a reservation at the incredibly hard-to-book sushi restaurant, Ueda, in Nagoya, marking my second visit with great excitement.Once again, the experience exceeded my expectations, with a continuous series of delightful dishes that emphasized seasonal ingredients, from appetizers to sushi.The appetizer, "Chilled Chawanmushi with Junsai," offered a smooth texture and the refreshing sensation of junsai, making it a perfect dish for the hot season.The "Hairy Crab with Tosa Jelly" showcased the rich sweetness of the crab, beautifully complemented by the elegant acidity of the Tosa jelly, achieving a perfect balance.The "Dried Hime-Mizukuri" was crispy on the outside and fluffy on the inside, with flavors that made me crave a drink; it was unfortunate that I couldn't enjoy any alcohol this time due to driving.Among the sushi, the "Chutoro" had a wonderful balance of fatty sweetness and umami from the lean meat, while the "Otoro" melted in my mouth, leaving a luxurious aftertaste. The marinated lean tuna was also incredibly flavorful, making me completely satisfied with just the tuna alone.The "Haruko" was delicately prepared, with a light, flaky texture and refined umami, while the "Kensaki Ika" was expertly cut, allowing me to fully enjoy its sticky sweetness and tender texture.The "Mini Rice Bowl with Rishiri Sea Urchin" was rich yet free of any off-flavors, with a sweetness and fresh scent of the ocean that was pure bliss.The "Kuruma Ebi," which had previously left a strong impression, was served with a near-rare cooking technique this time as well, showcasing a delightful bounce and the natural sweetness of the shrimp, prompting me to order a second helping without hesitation.Both the appetizers and sushi reflected meticulous craftsmanship and the chef's dedication, leaving me thoroughly satisfied. I look forward to returning in a different season to experience this outstanding sushi restaurant that represents Nagoya. Less

I visited Ueda, located in Nakagawa Ward, Nagoya. I am truly grateful for the invitation.Course: JPY 41,000, tax included.The first dish was a chilled chawanmushi (savory egg custard) with junsai (water shield). The refreshing texture of the junsai was delightful, making it a perfect dish for the hot season!Next was the hairy crab with Tosa jelly, which offered a generous quality and quantity to fully enjoy the rich flavor of the crab. It was an indulgent dish.The dried shirasu (young sardines) was perfectly grilled, with a crispy head and flavorful flesh—simply the best!The nigiri included chutoro (medium fatty tuna), otoro (fatty tuna), spring sea bream, swordfish, sweet shrimp, marinated chutoro, and horse mackerel. Each piece showcased meticulous craftsmanship. The otoro melted in my mouth with its sweet fat, while the marinated chutoro had a perfect balance of seasoning that enhanced its flavor.The uni rice bowl, made with purple sea urchin from Rishiri, was rich and sweet, filling my mouth with the taste of uni!Among all, the sweet shrimp was the best I’ve ever had, with an exquisite rare doneness that left me in awe!The final dish, a tamagoyaki (Japanese omelet) made with daiginjo sake, had a fluffy texture with a subtle sweetness and elegant aroma, making for a highly satisfying course.I understand why reservations are hard to come by. I feel so lucky to have encountered such stunning sushi again. This is why I can’t stop exploring food!It was a great meal! (^^) Less

Located about 12 minutes by car from Kanayama Station, this restaurant is nestled in a residential area. It has been recognized as a bronze award winner on Tabelog and is also listed among the top 100 restaurants and Michelin selections.Every piece of sushi is exquisite, crafted with meticulous attention to detail, and the freshness of the ingredients is outstanding. The gentle yet robust sushi melts in your mouth, disappearing with a delightful balance of acidity and sweetness from the toppings.I truly feel that this wonderful experience at such a lovely place has been one of the best moments of my life.It was a great meal! Less

I visited Ueda, located about a 10-minute taxi ride from Kanayama Station, nestled in a quiet residential area.This restaurant is run by the second-generation chef, who has honed his skills at prestigious kaiseki restaurants in Osaka and renowned tea kaiseki establishments in Nagoya.With a Michelin three-star rating, it stands as the pinnacle of Edomae sushi in Nagoya, making it an incredibly sought-after destination for food enthusiasts across the country.♦︎ A special space dedicated to each piece of sushi ── The interior consists of only six seats, creating a refined atmosphere filled with a sense of elegance.This is not a place for lively gatherings; instead, it offers a unique tension to quietly appreciate the beautiful sushi crafted by the chef.The warm and attentive service from the chef enhances the wonderful ambiance, allowing one to feel the pride of a true artisan.♦︎ The menu I enjoyed ── 【Chutoro】 【Otoro】 【Kohada】 【Saki Ika】 【Haruko】 【Kuruma Ebi】 【Uni】 【Zuke Maguro】 【Aji】 【Anago】 【Negitoro】 【Hirame Maki】 【Tamago】♦︎ The exquisitely refined nigiri and overall impressions ── Starting with a minimalist approach that eliminates unnecessary elements, the unique rhythm of serving Chutoro as the first piece is remarkable.The balance of the rice's acidity and its exquisite melt-in-your-mouth texture is truly a testament to the chef's skill.Each piece, from the perfectly cooked Kuruma Ebi to the meticulously prepared squid, boasts an overwhelming level of excellence.This restaurant represents the pinnacle of Japanese culinary culture, where one can encounter a beautifully delicious and aesthetically pleasing evolution of sushi.It was a great meal.Thank you for reading to the end, from the reviewer "Instagram@_1show". I appreciate all your likes, follows, and saves for the restaurant. Less

I travel across the country in search of delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred venues. I use this as a record of the places I’ve visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Bronze Award 2026 Tabelog Sushi EAST Top 100 Restaurants 2025 ◆Crowd Level◆ Extremely difficult to reserve a table. I appreciate the person who invited me.◆Parking◆ Available next to the restaurant.◆Duration of Stay◆ Approximately 2.5 hours.◆Cuisine◆ Lunch Nigiri Course.◆Comment◆ This restaurant received three stars in the Michelin Guide Aichi 2019. I’ve wanted to visit for a long time, and I finally made it.Since I had the nigiri course this time, I’d like to try a course with appetizers next time. With its refined atmosphere and cuisine, this is top-class sushi in Aichi.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily based on the taste of the dishes within their respective genres. • Points may be added or deducted based on cost performance, service, and ambiance. • Facilities such as accommodations, roadside stations, and golf courses are rated on a 0.5 scale for the entire establishment. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝I appreciate all the "likes," "follows," and "saves" from everyone. Thank you for reading until the end. I hope this helps you in choosing a restaurant. Less