At Nagoya’s Ehime, you can find some of the finest Edo-period sushi from Tokyo and Osaka.
The friends who visited this place gave it high praise, and I was very intrigued. I didn’t hesitate and made a reservation.
The sushi ingredients are made from top-quality natural products. The seasonal ingredients that can only be enjoyed during that time of year are carefully selected and meticulously prepared to create a gourmet meal. This is combined with skilled hand-crafted sushi.
Reading the introduction of this restaurant that offers a series of artistic dishes transformed through years of meticulous craftsmanship, I couldn’t wait to visit. Even before I started the experience, I was already full of excitement.
I never had the chance to eat sushi that didn’t involve much turning around, so to be honest, I was very nervous.
However, such tension can be quickly overcome.
The chef is a very friendly person. Whether it's about the food or other topics...
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Hand-picked Course 12,500 yen (including taxes)
Kuju Yu 1280円（税込）
Shiin Mascot: 880 yen (including tax)
Asahi Dry Zero, 660 yen per piece (including tax) x 3 pieces.
・前菜盛り合わせ：生湯葉、枝豆やオクラのもずく、大根のナマス、鯨の角煮
･このレストランのホタテ
･季節の一品 エビと冬瓜
･イクラ/キャビア盛り合わせ
・握り8貫：鮃魚、烏賊（炭塩で漬け込んだもの）、金目鯛、アジ、内海鯛、マグロの砂ずり、シマアジ
･巻物 とろたく
・茶碗蒸し 蟹のあんかけ
・Okawa: Asali no Oshimisoju
･甘味 わらび餅
I really want to eat now, but I'm not sure if I can listen attentively during the conversation with the chef...
The appetizers are simply too luxurious.
The charcoal salt added to the raw yuzu leaves further enhances the flavor of the raw yuzu itself, making it easy to consume.
Mozuku is extremely delicious, and nanmas are also refreshing. These are the perfect appetizers for this hot season.
The layout of the restaurant is well-balanced, and the sake is truly outstanding.
Even the daifu was eaten up in one go.
このイクラとキャビアの盛合わせは、本当にテンションを上げてくれました。
Each guest is provided with a tin of Italian caviar.
キャビアは以前、塩気の強い料理だと思っていたが、こちらの店のキャビアは塩気が控えめで、とても美味しかったです。
Even without any additional ingredients, the caviar itself was still delicious. But it was a luxurious choice to serve it in a dashi dish… It was the best experience ever.
Every time they held each of the eight kanzas, I couldn't help but exclaim with great joy in my heart.
Everything is delicious.
Delicious...
The shari was warm and gentle, making it incredibly believable.
Delicious, but I couldn't hold it back and let it out in my voice. Among all the dishes, the salmon sanduva is particularly unforgettable.
Is it really okay for there to be such delicious things in this world? That's the level of frustration I felt.
During the break, they served Ebi Shinjō and winter melons.
Here, the taste is so intense that no matter where you bite it, deliciousness spreads all around.
The scroll was skillfully rolled out, creating a beauty reminiscent of a bouquet of flowers.
I was handed this by the head chef. Yay!
Taste? Of course, it was the most delicious ever.◎
The delicate taste of the tea bowl steamed food...
The crab sauce is thick and creamy.
This is a dish review from a restaurant. The translation should be done in English, focusing on preserving the original language's structure and meaning. Here’s the translated text:
Agaric soup with miso, the red broth truly hits the spot.
Finally, it ended with Warabi Mochi.
Even the straw pie had a sophisticated taste, making me feel extremely happy all along.
From beginning to end, it was delicious and made me feel happy.
Normally, I don’t drink Japanese sake very much. But I thought it would be a good match here, so I chose Kiyoto from Gifu. And this was the perfect choice.
Sipping slowly, feeling slightly tipsy while savoring the blissful moment—this is the perfect dinner time.
Because the conversation with the chef was extremely enjoyable, the counter seat, which is a special seat, was truly wonderful.
It’s a great restaurant. I was a bit nervous, but according to the chef, it’s important to enjoy delicious food without any inhibitions or tension.
I really thought these thoughts were wonderful.
It's a very popular restaurant. Even on a rainy day during a weekday, there were almost no empty seats from the time I entered until I left.
We highly recommend that you make a reservation before coming to this restaurant!
The taste was excellent, from the master chef to all the staff at the restaurant. They provided an outstanding service, making this a restaurant I truly wish to return to again.
I really want to visit here during lunchtime.
Thank you very much for your hospitality ♪
