This Restaurant in Japan Prepares Their Sushi in a Unique Way
They use seasonal fish delivered straight from the ports!
1/F Hirako Bldg., 5-1-33 Sakae, Naka District, Nagoya City, Aichi Prefecture
Open from 11:30 a.m. to 3 p.m. and 5:30 p.m. to 11 p.m. daily except on Mondays.
Yoshihiro Urayama, the owner of Sushi Urayama, came from Toyama and is a practitioner of the Kaga style (sushi-making technique famous in the Hokuriku region) of making sushi. He uses products mainly from Toyama and Kanazawa, where he was trained as a sushi chef for more than ten years.
Displayed on the restaurant’s counter are cuts of the season’s fish, such as nodoguro (blackthroat seaperch) and kanburi (cold yellowtail).
Aside from local ingredients, products from other regions, like Japanese tiger prawn from Kyushu, are used as well.
In order to maintain the freshness and good quality of the fish and other marine products, they are delivered to the restaurant within hours from the ports. One of these ports includes the Kanazawa Port.
Urayama’s eye for detail allows him to bring out the best qualities of the restaurant’s sushi toppings. For the aoriika (oval squid) from Noto, he places hidden cuts on the top and broils them lightly. Eating this with a bit of salt (instead of soy sauce), coupled with sushi rice, will allow you to enjoy the different textures, satisfying taste and sweetness inside your mouth.
The dinner course meal Joganji (¥16,200) is available through reservation at least a day before. Aside from the Hokuriku region’s nodoguro and aoriika, ootoro (fatty tuna) made with honmaguro (tuna) from Toi, Hokkaido is also included in the twelve-piece set.
The photo shows the kue (longtooth grouper) hot pot from Goto islands, fried medai (Japanese butterfish) topped with uni (sea urchin), and fried oyster from Noto wrapped in yuba (soymilk skin).
At the restaurant, you can expect authentic flavors and skillful techniques in preparing the dishes as well as plain woodwork and bright interiors that will instantly make you feel at home.
“There’s really nothing here but authentic Kaga style sushi,” says Urayama. “Give it a try and enjoy its true value.”
Watch how Urayama makes sushi from the counter seats, it’s worth it!
Provided by Walkerplus™, Japan Walker™, and Tokai Walker™ (9 March 2019)