Best Japanese Restaurants (Washoku) In Tokai

Masterpiece of Beef Tongue Shabu-ShabuYuno Nishiki-Store

The original Yuno Tan Shabu-shabu is visually happy with the aged beef tongue carpet. And the beef tongue shabu-shabu served with the special pon vinegar has a good taste and texture! I am satisfied with my eyesight and taste. And if I would like to recommend something else, fried offal! Although it has an odor, it was delicious without feeling the odor even if I was not good at it. Deep-fried chicken with a strong taste!

Very Delicious HitsumabushiUnafuji

I watched this restaurant on TV and had wanted to visit since then. I went there on the last day of the year, and there was a line of 50 people even I arrived 30 minutes before the open. I ordered Hitsumabushi of course. The unagi eel had crispy surface and soft inside, which was very delicious! I love it to eat as it is with spice and also with soup to pour on the rice.

Ise Udon Noodle And Tekone ZushiKamijian

Near the Uji-bashi bridge, this restaurant is in the second and third floor of Senokuni-ya. You can see the forest of Naigu (Ise Jingu Shrine). Tekone Zushi of bonito pickled with soy sauce and Ise udon noodle, we can't miss them when we come to Ise.

Hida Beef Nigiri, a Specialty of Takumi-yaTakumiya Yasukawa Store

This is a rare part of Hida beef. With a sweet special sauce, quality Hida beef tastes beyond superb but dangerous!

Sushisho's Specialty! Hand-Served Sea Urchin EggSushisho

Sushisho's chef had trained his skill at sushi and kappo restaurants in Nagoya, then opened his own at Nishiki. I saw his passion for the foodstuffs and sushi rice, and was really satisfied with the course cuisine of side dishes and sushi.

Crispy Shrimp Tempura Shinbeiya VISON-STORE

VISON is one of the largest commercial resorts in Japan, with a site area of ​​54 ha, the size of 24 Tokyo Domes. Has everyone gone yet? Divided into 9 areas, Shinbeiya in the Marche area is fresh and uses traditional methods that spare no effort. This is the most popular one! Crispy shrimp. The kadaif is also crispy because of the rock salt! The shrimp are also fragrant and recommended.

Sushi Of Rice Vinegar Or Red Vinegar Used Properly For The SeafoodsAmaki

Their side dishes are all perfect, and nigiri sushi has easily-broken rice and supreme seafood cooked carefully. I can feel happiness at the moment I eat them. Anyway, Amaki is a representative sushi restaurant in Nagoya.

Strictly Selected Foodstuffs, A Little Addition, Supreme Rice, Become A Perfect SushiSushi Shunbi Nishikawa

Sushi Shunbi Nishikawa moved from Kita-ku Shimizu to near Nagoya Station in September 2018. They prepare the highest quality seafood, and make the most of them to complete sushi. As we eat them one by one, we are all smiles for the deliciousness.

The Biggest Grain Of Japanese Rice! A Superb 'Egg Rice' Of Hida's Best RiceButai-touge Visiter Center

Japan's No.1 rice 'Gin no Mikazuki'. I was first surprised at the big grain of rice in the pot! Mixed with egg, the feeing to the tongue and taste of big grains become more strong. You can eat this in its producing place, Hida, then you will eat whole in the pot.

Caviar On Hairy Crab! Creative Sushi Cooked By A Young Sushi ChefSushi Furukawa

Sushi Furukawa opened in 2016 at Nishiki, Nagoya. The main sushi chef is twenty five years old, so he opened his restaurant when he was just twenty two. He had been entrusted a sushi restaurant he worked for before since he was nineteen. He has little experience though, he always studies the good food combinations. Open only at night, full curse dishes for 20,000 yen.

Creative Japanese Cuisine In A Chic Restaurant Renovated From An Old Warehouse Amaki

Moved from Sakushima to Nagono of Nagoya in 2012, Amaki of fused cuisine. On a lovely and rare plate which I had never seen, foodstuffs are displayed artistically. They use chemical-free vegetables, so we can enjoy healthy and beautiful dishes.

Delicious Of Course, Beautiful Plates & Displays Of Kappo Japanese CuisineWaso Fun'rinkan Giri

The chef had trained his skills for 12 years at a Kappo restaurant in Osaka, then became independent and opened 'Waso Fun'rinkan Giri' at Nagoya. The interior is authentic Japanese, with a unvarnished wooden counter-table as a center. The main chef Mr. Katagiri goes to buy the foodstuffs by himself everyday. It's full course dishes from 6000 yen, and many kinds of a la carte, too.

The Biggest Attraction Is The Rice! Elaborate & Elegant Sushi Sushi Hijikata

There're seven counter-seats with the strong presence, in a room designed by cypress timbers. We can enjoy supreme seafood and sushi, together with the excellent skills of chefs in front of our eyes. They open only at night in 2-shifts, and offer a course dishes for 20,000 yen~.