Enjoy the best sushi in Sakae, the heart of Nagoya｜Sushi Urayama

We enjoyed a superb sushi lunch at Sushi Urayama, located across the street from Matsuzakaya in Sakae, the heart of Nagoya.

Sushi Urashima Main Restaurant

Sushi Urayama Main Restaurant is located a 3-minute walk from Yabacho Station in Nagoya’s Sakae district. The owner of this restaurant, who has 30 years of experience as a sushi chef, offers creative sushi dishes that feature seasonal ingredients as the main ingredients. Quality ingredients such as yellowtail, nodoguro (northern bluefin tuna), and snow crab are carefully selected from reliable suppliers to ensure that only the best is procured. Although it is a high-class sushi restaurant, you can enjoy the finest quality products at a reasonable price.

Sushi lovers will be amazed! Creative sushi with fresh ingredients from Hokuriku

Sushi Urayama is a sushi restaurant where you can enjoy fresh nigirizushi. What makes this restaurant most unique is that it offers creative sushi, mainly using fresh ingredients from the Hokuriku area, in an approachable and reasonably priced manner. Since its opening in the Sakae area, Sushi Urayama has always been in pursuit of fresh and delicious sushi.

The Hokuriku area is said to be a treasure trove of fresh seafood. Sushi Urayama’s creative sushi, which makes the most of the local bounty, satisfies sushi lovers and gourmets alike, and provides excitement to the diners.

Sushi Urashima’s efforts

Sushi Urashima is also committed to the SDGs (Sustainable Development Goals), an unusual aspect in the restaurant industry. As a result, they are committed to reducing the waste of ingredients, which may be the reason for their reasonable prices. The company’s attitude of taking good care of its employees was also noted on its website.

The lively atmosphere of the employees can be felt from the way they carefully make each piece of sushi. I think this is exactly what leads to the comfortable atmosphere felt by customers.

The restaurant is a small space with bright lighting and about 10 counter seats. That makes for a homey atmosphere and attentive service.

Edo-mae Sushi Tradition! Aka Shari

Sushi Urayama’s sushi is characterized by its creative use of fresh, seasonal seafood from the Hokuriku region. In addition, for the rice, the restaurant uses the traditional Edo-mae sushi rice called Aka-shari (red rice). Sushi is usually made with white rice mixed with white vinegar and rice, but here at Sushi Urayama, red rice is made by mixing rice with red vinegar made by brewing sake lees. Aka-shari is said to have a stronger aroma and deeper flavor than white rice. It is characterized by a light red color on the rice.

Aka-shari was common during the Edo period (1603-1867) when Edo-mae sushi first became popular. Aka-shari goes well with kombu-majime fish, and the combination of kombu-majime sea bream or sweet shrimp with aka-shari is especially exquisite. The sweetness of the fish and sweet shrimp increases, and the aka-shari gives it a refreshing, smooth throat, and you can suddenly feel the depth of flavor and aroma in the back of your mouth.

From 3,500 yen – Lunch course with great value

This time I chose the lunch course of 8 pieces of nigiri for 3500 yen (tax included). It included 8 pieces of sushi, chawanmushi (steamed egg custard), miso soup, and dessert. The taste, appearance, and aroma of this course were all well balanced, and the portion was large enough to satisfy a woman.

First, the nigirizushi. The chef’s skill and taste shone through in each of the eight pieces of sushi, which allowed us to enjoy the freshest seafood. The sense of unity between the rice and the ingredients, the freshness of the ingredients, and the chef’s skill in bringing out the best of the individual characteristics of each type of fish were all in perfect harmony.

This time, starting with yariika, kanpachi, bonito, sea bass, tuna, amaebi kombujime, and aji were served one by one.

The moment the ingredients and the rice become one, a delicious taste spreads in your mouth. The deliciousness of the fish and the rice together, the moment the taste spreads in your mouth, it goes down your throat and fills your heart with satisfaction. Seven pieces of happiness. And finally, the kanpyo seaweed roll. It soothes the inside of your stomach.

Next, steamed egg custard. At first glance, the chawanmushi may look plain, but it was made with ingredients that are very palatable, which is rare for chawanmushi. It is not only visually appealing but also tastes superb. The chawanmushi contains pickled plums, ginkgo nuts, shimeji mushrooms, and yuba (dried bean curd), and the robust Japanese broth gives it a tight taste. When you put it in your mouth, you will feel its smooth texture and deep flavor. Its unique aroma also whets the appetite.

Next comes the miso soup. Here, too, you can enjoy fresh seafood. This miso soup was made with Kanazawa rice malt miso, and this time included plenty of green laver. It had just the right amount of salt. It helps during the extremely hot summer!

Finally, dessert. Refreshing strawbaked rice cake. Goes well with green tea.

More about Sushi Urayama

Japan is a country of gastronomy. It is a country where you can enjoy raw food safely and securely. And there are many delicious sushi restaurants. Sushi Urayama is one of them. Sushi Urayama not only satisfies its customers, but also provides pleasant surprises.

Sushi Urayama is such a special place where you can feel the chef’s attitude as he puts his heart and soul into each and every plate of sushi. It is a restaurant that everyone who loves sushi should visit at least once.

I visited the main restaurant in Nagoya Sakae, but there is another restaurant in the Nagoya Sakae area and another in Nihonbashi, Tokyo. There is another store in the Nagoya Sakae area and another in Nihonbashi, Tokyo! It’s kind of chic, isn’t it?

Sushi Urashima Main Restaurant

Japanese Cuisine/Sushi, Kaiseki, Kaiseki Cuisine

Budget

Lunch: 6,000-7,999 yen / Dinner: 15,000-19,999 yen

 Reservations