Sushi Dokoro Mutsuki (すし処 睦月) Taketoyo

Course: JPY 22,000Additional 8 piecesJapanese sake 180ml x 4Total: JPY 33,135Located just a 3-minute walk from Uege Station, this sushi restaurant was reserved via LINE.Starting with "Geso" (squid tentacles), we enjoyed 7 dishes before the nigiri.The flavors were gentle and slightly warm.Dishes like "Grilled Mame-dai (sweetfish) with soy sauce" and "Homemade Karasumi (salted mullet roe)" paired perfectly with drinks, and the classic "Saba (mackerel)" tasting never gets old.The nigiri began with "Kenzaki Ika (squid)" and included 11 pieces.The expertly cut toppings provided an excellent texture and a wonderful harmony with the rice.For toppings not included in the course, we added "Shin Ika (fresh squid)", "Hokkigai (surf clam)", and "Kasugo (young sea bream)"—a total of 8 additional pieces.Many of the dishes served as perfect accompaniments for drinks, making it a delight for sake lovers.The nigiri complemented the toppings beautifully with the rice.The course price is reasonable, and I leave every time feeling completely satisfied.It was a great meal.Course Menu:● Geso● Shin Ginnan (fresh ginkgo nuts)● Hamo (pike eel)● Grilled Mame-dai with soy sauce● Marinated Hirame (flounder)● Grilled and steamed Saba● Homemade Karasumi◯ Kenzaki Ika◯ Saba◯ Shima Aji (striped jack)◯ Uni Maki (sea urchin roll)◯ Chutoro (medium fatty tuna)◯ Sayori (sandfish)◯ Ama Ebi (sweet shrimp)● Miso Soup◯ Anago (sea eel)◯ Kohada (gizzard shad)◯ Hiyashi Kyuuri Maki (cucumber roll)◯ Tamago (egg)Additions:◯ Shin Ika◯ Hokkigai◯ Akami (lean tuna)◯ Aji (horse mackerel)◯ Makogarei (flatfish)◯ Kasugo◯ Kohada◯ Kenzaki Ika Less

今日のお昼はこちらのお店に。こちらのお店は、The Tabelog Award 2026Bronze 受賞店です。この度は貸切会にお声かけいただき初訪問させていただきました。お誘いいただき本当にありがとうございます。名古屋駅から名鉄線に乗り急行で47分上ゲ（あげ）駅で降りて徒歩2分のところにあります。お料理はおまかせで22000円のコース。ドリンクは日本酒万齢特別純米酒佐賀県唐津市小松酒造株式会社お料理◯イカ飯ゲソ◯銀杏◯鱧の湯引き山葵と醤油で◯まめ鯛焼きまめ鯛と酢漬けのまめ鯛◯ヒラメの漬け鰆2種。焼いた鰆燻した鰆◯カラスミドリンク日本酒小左衛門岐阜県中島醸造株式会社握り◯剣先イカ◯鰆。セントレアのあたりで取れた◯アジ◯三陸のムラサキ雲丹の海苔巻き◯マグロ那須勝浦。千葉マグロの中トロ◯キス◯穴子名古屋港◯新子◯かんぴょう巻き◯玉子追加で◯新イカ新イカゲソ◯マグロ赤身◯ヒラメの昆布〆全てがとても美味しかったですね合計27060円ごちそうさまでした♪ Less

I had the pleasure of visiting "Sushi Dokoro Mutsuki" located in Taketoyo, Aichi Prefecture!This time, I was invited to a private gathering for regular customers, and I was grateful to share such a special experience.Having been curious about this sushi restaurant, which has been operating in the Chita Peninsula area for many years, I was finally able to visit.The interior has a calm atmosphere, and being able to closely observe the chef's craftsmanship over the counter is one of the true delights of dining at a sushi restaurant like this.The sushi we enjoyed was primarily composed of local Chita ingredients.It was a wonderful experience to savor the seafood from the local area, as it felt more special to enjoy ingredients from the land prepared by a skilled artisan who has worked there for many years.What particularly stood out to me was the rice.I prefer softer rice that gently melts in the mouth rather than firmer, grainy rice, and the rice here was exactly to my liking.It maintained its shape when held but melted softly upon entering my mouth.The balance between the fish and the rice was excellent, showcasing the years of honed technique rather than flashy presentation.Watching the chef at work, I could sense the depth of experience he has accumulated over the years.Even though sushi may look similar, the texture and melt-in-the-mouth quality can vary greatly depending on who prepares it.I felt that each piece contained years of experience in the handling of the rice, the pressure applied, and the pairing with the fish.As I continued to enjoy the meal, I found myself requesting additional pieces.The initial course was already satisfying, but wanting more was a testament to how well it suited my taste.Ultimately, I ended up ordering extra, resulting in a thoroughly satisfying sushi experience.I was fortunate to attend this private gathering for regular customers, where I enjoyed delicious sushi in a friendly atmosphere and had a wonderful time.The Chita Peninsula is home to many appealing ingredients, and having a craftsman who knows the local produce well prepare sushi truly highlights the charm of enjoying it in that region.I felt the unique qualities of a locally rooted sushi restaurant, distinct from those in urban areas like Nagoya.I sincerely thank you for inviting me to such a lovely gathering.Not only was the food exceptional, but I also had the opportunity to experience the chef's character and the skills he has developed over the years, making this visit very memorable.If there is another opportunity, I would love to be invited again.It was a great meal! Less

No matter how many times I visit, the food is always consistently delicious. The warm and gentle personality of the chef makes this place truly comforting.The clientele is also composed of calm and pleasant individuals, which adds to the relaxing atmosphere.Before the sushi is served, a selection of appetizers is offered, and each dish is refined and delightful—something I absolutely love.Although it's quite difficult to make a reservation here, it’s definitely one of the places I want to keep coming back to. Less

I took the Meitetsu Tokoname Line from Nagoya Station and got off at Age Station, which is about a 2-3 minute walk from the station. It’s a charming house that blends into the quiet town.I arrived about 20 minutes early due to the train schedule, but the owner welcomed me with a smile and guided me inside.The interior has only 8 counter seats, creating a calm atmosphere.This time, I visited with a friend, and since it had been a while since my last visit, I had been looking forward to this day.At 6 PM, everything started at once.We began with seasonal appetizers:☆ Edamame ☆ Hamo from Mikawa Bay ☆ Katsuo from Kesennuma (forgot to take a photo) ☆ Tachiuo ☆ Kuchi from Mikawa Bay ☆ Saba marinated in soy sauce and smoked with straw ☆ Squid with its innards mixed ☆ Aori Ika ☆ Corn and Manganji pepper Everything was delicious! Especially the saba and squid with innards were absolutely to my liking! ✨And then, it was finally time for the sushi:○ Swordtip Squid ○ Horse Mackerel from Mikawa Bay ○ Saltwater Sea Urchin from Mikuni ○ Kasubo ○ Chutoro ○ Torigai ○ Sweet Shrimp with Kombu ○ Anago from Nagoya Port ○ Kohada ○ Dry Gourd Roll ○ Tamago Each piece of sushi had a wonderful harmony between the toppings and the rice. The anago from Nagoya Port, in particular, had a fluffy texture and a refined umami that left a lasting impression.Throughout the meal, I thoroughly enjoyed the seasonal blessings in a pleasant atmosphere.Although it had been a while since my last visit, it turned out to be an amazing experience that exceeded my expectations. Sushi Dokoro Mutsuki is a place that is difficult to reserve, but I sincerely hope to visit again in a different season. It truly is a wonderful sushi restaurant! Less

I visited Sushi Dokoro Mutsuki, which won the Bronze award on Tabelog.After making a reservation about 8 months ago, the day finally arrived.This time, I opted for lunch.Here, you can enjoy local seafood from Mikawa Bay in a convenient and optimal way.Course menu:■ Hirame Rice Bowl■ Mehikari and Edamame□ Kinkai Squid□ Horse Mackerel□ Marinated Fish□ Fatty Tuna□ Kasugo Sea Bream□ Torigai (Bird Shell)□ Sweet Shrimp■ Soup□ Blue Crab□ Eel□ Dry Gourd Roll□ Thick Roll□ Tamago (Egg)This is a short course that takes about an hour.The sweet shrimp and Kasugo sea bream were particularly impressive.The blue crab nigiri was unique, melting softly with the rice.While it might not be enough for those with a big appetite, I thoroughly enjoyed this sushi course packed with the delightful flavors of Mikawa Bay. Less

Located just a 3-minute walk from Taketoyo Kamige Station, this reservation-only sushi restaurant has only 8 counter seats. Despite its accolades as a prestigious establishment and a recipient of the Tabelog Award, the experience truly lives up to its reputation.The omakase course showcases the chef's meticulous craftsmanship in each dish, perfectly harmonizing the quality of the ingredients with skillful techniques. The quality is clearly worth the price, and it’s rare to leave a restaurant feeling like you want to return, thinking, "That was actually quite affordable."Experiencing this level of Edomae sushi in Aichi is truly remarkable. Less

【June 2026】Since I first visited for lunch in 2011, I have continued to come back to my favorite sushi restaurant without a doubt! This marks my 38th review on Tabelog over the past 15 years.Back then, there was only one review per location, so if I include the additional reviews I’ve written, this is my 46th visit, and I’m here on a date with my wife! I arrived at Nagoya Station at 17:37 on the express train. The restaurant was already open when I got there, but I arrived 15 minutes early. To be considerate, I adjusted my timing on the platform and arrived about 10 minutes early. To my surprise, the owner said, "You don’t need to worry about that!" Such thoughtful hospitality! After greeting the chef and his wife, I enjoyed a delightful course of locally sourced sushi, starting with some appetizers that truly captured the heart of a sake lover. As always, I savored the lightly pressed nigiri and was completely satisfied! 【June 2026 Omakase Course】【Appetizers】☆ Edamame ☆ Soft Roe of Isaki ☆ Grilled Skin of Isaki ☆ Hon-Miru Shell ☆ Marinated Bonito with Mustard and Ginger ☆ Swordfish ☆ Mikawa Horse Mackerel ☆ Smoked Spanish Mackerel ☆ Tempura Corn 【Nigiri】★ Swordtip Squid ★ Flatfish ★ Sea Urchin Roll ★ Kasugo ★ Seared Fatty Tuna ★ Chicken Clam ★ Eel ★ Sardine ★ Young Horse Mackerel ★ Kanpyo Roll ★ Tamagoyaki ☆ Miso Soup ★ Total Bill: JPY 27,000 per person x 2 This is a place I will continue to visit! Less

In the early summer of Minazuki, I visited "Sushi Dokoro Mutsuki" in Takehara Town, located on the Chita Peninsula. Despite being close to Uage Station on the Meitetsu Kawa Line, sushi lovers from both within and outside the prefecture gather here.Upon entering the restaurant, I was greeted by pink hydrangeas elegantly arranged at the counter.Their colors, reflecting the rainy season, quietly set the stage for the sushi experience that was about to begin.For me, Mutsuki is my favorite Edomae sushi restaurant in Aichi Prefecture. While there are many excellent sushi places in Nagoya, there is a compelling reason to make the trip to Takehara for this restaurant.What Mutsuki offers is not just rare, high-end Edomae sushi.The stars of the show are the fish caught in Ise Bay and Mikawa Bay.The chef dedicates himself to discerning the best fish, applying the optimal techniques, and maximizing their natural flavors.Aging, curing, and cutting— in sushi, the knife is not merely a cooking tool.The angle and technique of the cut can change the texture and even the way the umami spreads.Watching the chef at work reinforces this realization.Even with the same type of fish, the cutting technique varies depending on its condition, bringing out the best expression in each piece. Through this meticulous process, familiar local fish are transformed into surprisingly deep flavors.Another reason I am drawn to Mutsuki is the rice. When it touches my palate, it gently breaks apart, cradling the fish's umami. The use of both vinegar and salt is skillful, and the harmony with wasabi is remarkable.Neither the toppings nor the rice overpower each other; the beauty of this balance is what makes the sushi here so appealing.【Today's Course】"⭐︎": Nigiri "⚫︎": Appetizer⚫︎ Small rice bowl of flounder (Mikawa Bay) marinated in soy sauce and sudachi⚫︎ Hiragai mixed with mentaiko and edamame⭐︎ Swordtip squid⭐︎ Horse mackerel (Mikawa)⭐︎ Marinated tuna (Nagasaki, Iki)⭐︎ Chutoro (medium fatty tuna)⚫︎ Red miso soup⭐︎ Kinmedai (golden eye snapper)⭐︎ Kasugo tai (young sea bream)⭐︎ Torigai (Mikawa)⭐︎ Sweet shrimp⭐︎ Anago (conger eel from Nagoya Port)⭐︎ Kanpyo roll⭐︎ Futomaki (thick roll)⚫︎ Tamago (egg)The course began with a small bowl of flounder from Mikawa Bay.The flounder, dressed in soy sauce and sudachi, offered a delicate umami characteristic of white fish, complemented by a refreshing aroma, evoking the coolness of Minazuki.Next was a creative dish featuring hiragai mixed with mentaiko and edamame.The natural sweetness and texture of the hiragai, combined with the saltiness of the mentaiko and the fresh aroma of the edamame, made for a memorable pairing with sake.The swordtip squid leading the nigiri was remarkable.The finely cut flesh was astonishingly tender, releasing sweetness and umami with each bite.The horse mackerel from Mikawa was also excellent.Rich in fat yet finishing light, it showcased Mutsuki's expertise in highlighting the charm of local fish.The marinated tuna from Nagasaki and Iki had concentrated umami, while the chutoro's sweetness harmonized beautifully with the acidity of the rice.The flow continued excellently with kinmedai and kasugo tai.Without masking the individuality of each fish, the chef skillfully drew out their umami, reflecting his experience and sensitivity as a craftsman.The torigai from Mikawa was thick and aromatic.While this year has seen a bountiful catch, we are nearing the end of its season. With each bite, the sweetness and fresh scent of the ocean spread, evoking a sense of nostalgia for the season.The sweet shrimp, stacked three high, enhanced the umami and created a wonderful unity with the rice.And then came the anago from Nagoya Port.The tender, fluffy flesh fell apart in my mouth, leaving a gentle aftertaste.By the time the kanpyo roll and futomaki were served, I realized the end of the course was approaching.Delicious moments are always fleeting. Even in the rolls, I could sense the careful craftsmanship until the very end.The finale was the familiar tamagoyaki.Its fluffy, castella-like texture signaled the conclusion of this day’s sushi experience.In this tranquil space where time flows slowly, the blessings of the Chita Sea are served one piece at a time.While there are many excellent sushi restaurants in Nagoya, there is a unique atmosphere here that cannot be found elsewhere.The chef knows the Chita Sea intimately and maximizes its charm through his craft. His dedication to captivating customers with his skills is evident.Though it’s not the most convenient location to drop by, it is worth the journey from Nagoya.It was a great meal!!Until next time, take care! ♪ Less

I had heard rumors about Mutsuki in Taketoyo, and I was fortunate enough to be invited by someone I know for my first visit.I enjoyed the lunch course starting at 11 AM.The restaurant has a spacious layout typical of the region, and the atmosphere inside heightened my expectations.We began with seasonal isaki soft roe and grilled sashimi.It was simply delicious.Since we had a designated driver, we started with beer and then enjoyed a recommended chilled sake from the chef.The appetizers before the sushi were delightful.The sushi itself featured small, firm rice balls. They adjusted the rice to match the toppings, and the pace was just right. I can see why this place is hard to book.I thoroughly enjoyed my meal.Next time, I’ll make a reservation for the shinko (newly caught fish) season. I left feeling very satisfied after the bill.It was a great meal! Less