Sushi Ueda

Ueda's traditional-style sushi shines like gems on antique tableware that the chef and his wife have collected over the years, set in an old wooden house built in the early Showa era. The gracious hosts promise an indulgent experience with a seasonal omakase meal made with local catches from Mikawa Bay, serving only six guests per night. Since receiving the highest Michelin rating, their phone hasn't stopped ringing with reservation requests. The restaurant is filled with beautiful artifacts if you look around. The serving trays in front of each seat have a lacquer-like shine but are actually pieces of ceramic made by Yoshinori Fujii, a Seto artist.

The omakase menu, which focuses on seasonal ingredients, begins with a few seasonal appetizers and is followed by ten or so nigiri, a couple of makis, a soup, and slices of sweet rolled omelette. The fish is sliced thin, softened with fine slits and gently blanched so it curls outwards in sphere-like flowers in full bloom. You should take a small sip of the broth soup that unleashes deep umami in your mouth. There’s a great sense of beauty in the simplicity of the dish. The restaurant stocks a wide variety of drinks, including different brands of beer, champagne, white wine, and Yamazaki whiskey. The sake selection is diverse, made up of about 20 different vintages.

More information: https://www.tableall.com/restaurant/200

Location: Nakagawa Ward, Nagoya, Aichi 454-0031 Japan