Sushi Michi Sakurada (Nagoya, Tabelog Bronze)

Visited this sushi-ya because keen to try the so-called ‘Nagoya-mae’ style sushi.

Sushi Michi Sakurada is helmed by Yuta Ohta who earned his trades at Ginza Kyubey and then Sushi Tokami in Tokyo. He returned to his hometown of Nagoya in 2019 and took over the famous Sushi Yoshino old shop before recently relocated to a new space nearby.

Since opening, the sushi-ya has been awarded Tabelog Bronze for the last 5 years.

Given his training background, the ‘Nagoya-mae’ style is still edomae at heart but fused with a good deal of local ingredients as well as his own personal touches.

Around half of the seafood is sourced locally from Aichi Prefecture. Rice is grown in Toyohashi, an hour drive from Nagoya. Wasabi, salt and vinegar (3 types) are procured from the Tokai region (Aichi, Gifu, & Mie prefectures). The tamagoyaki is made from local breed Cochin chicken eggs.

One of Ohta’s signature piece is called ‘shari-giri served right at the beginning. The first batch of cooked rice that just has been mixed (barely soaked) with vinegar and simply served with ariake nori and wasabi. Intent was for diners to feel the noticeable changes in the acidity and aroma of the shari as the meal went on.

Other differentiators include the use of unagi which Nagoya is famous for instead of the usual anago. Aji instead of saba to make bozushi, hence softer texture and less fishiness. Chutoro is served as the first nigiri, Otoro in the middle while akami zuke at the end. Tuna for that day was a 168 kg caught in Hokkaido sourced from Yamayuki, whom he knew from his time working at Sushi Tokami.

Went during lunch time which only serves nigiri and paid 22K yen inclusive of tax. Dinner course has more otsumami and costs 35K.

The counter seats 9 (still using Sushi Yoshino cypress wood counter) and I was the only foreigner that day. Reservation is semi-difficult, via omakase

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