Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Sushimichi Sakurada
(寿し道 桜田)- Nearest station：
- Categories：
- Budget：
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Specialities
Chef
Yuto Ota - A man who practices Edomae in his hometown of Nagoya
Food
A course starting with hand-rolled sushi rice, followed by seasonal fish nigiri and snacks
Drink
Unique wine and tea pairings suggested by a sommelier
Review
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Review 2,261casesFollower 5,978PeoplePick-up reviews
とっても嬉しい昼のランチコース！！
先月に引き続き連月の訪問となった。こちらでは握りだけのショートコースがあり、昼からフルコースを食べることができないような私たち高齢者にとってはとてもありがたいのである。 今回も素晴らしい握りを楽しませて頂いた。お客さんが全員席に着くと大将が奥から炊きたてのご飯を持ってきてそれを桶に入れシャリを...Find out more
2024/02 Visitation
6times
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Review 1,226casesFollower 589People名古屋を代表する鮨の名店 若き大将の新星
名古屋市久屋大通にあります寿し道 桜田さんに伺わせていただきました。 前からずっと気になっており、貴重なお席で伺わせていただきました。 ありがとうございます♪ この日はランチ...Find out more
2024/04 Visitation
1times
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Review 40casesFollower 22People桜が咲く頃に桜田さんへ
桜の開花が遅れていたためにタイミングよく、満開の時期に桜田さんに伺うことができて個人的にエモい気分に浸っていました。 洗練されたシャリで一品目から引き込まれました！ ①...Find out more
2024/04 Visitation
1times
Restaurant information
Details
| Restaurant name |
Sushimichi Sakurada
|
|---|---|
| Categories | Sushi |
| Phone number (for reservation and inquiry)・Inquiry |
052-951-8757 |
| Reservation Availability |
Reservations Only
キャンセル料は予約日の2営業日前から発生致します。 |
| Address |
愛知県名古屋市中区丸の内3-10-29 |
| Transportation |
7 minutes walk from Exit 1 of Hisayaodori Station on the Nagoya Municipal Subway Sakuradori Line and Meijo Line 541 meters from Hisaya Odori. |
| Opening hours |
|
| Budget |
￥30,000～￥39,999 ￥20,000～￥29,999 |
| Budget（Aggregate of reviews） |
￥30,000～￥39,999￥15,000～￥19,999
|
| Method of payment |
Credit Cards Accepted （JCB、VISA、Master、AMEX、Diners） Electronic money Accepted QR code payment Not Accepted |
| Table money/charge |
ディナー別途サービス料10% |
Seats/facilities
| Number of seats |
9 Seats |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed There are several paid parking lots nearby |
| Space/facilities |
Comfortable space,Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu),Particular about wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Service |
BYOB,Sommelier,Take-out |
| With children |
Kids are welcome
Limited to children who can eat the same course as adults. |
| Dress code |
Please refrain from wearing perfume or other strong-smelling items as they may disturb other customers. Please keep your mobile phone on silent mode and refrain from talking on the phone at the counter. |
| Website | |
| The opening day |
2019.3.1 |
| Remarks |
The drink corkage fee is 4,000 yen per bottle. We will update the website from time to time regarding holidays, so please check it. |
閉じる
ChefYuto Ota - A man who practices Edomae in his hometown of Nagoya
Chef Ota was born in Aichi Prefecture in 1990. After graduating from Nagoya Culinary Institute, he trained at Ginza Kyubey and gained experience at a local sushi restaurant. He then returned to Tokyo to hone his Edomae techniques at Sushi Tokami. In 2019, he took over the site of Sushi Yoshino, one of Nagoya's leading sushi restaurants, and opened his own restaurant. He is also a certified sommelier, so he has a deep knowledge of wine.
Food A course starting with hand-rolled sushi rice, followed by seasonal fish nigiri and snacks
What Sushi Michi Sakurada wants customers to taste more than anything else is their proud sushi rice. At the beginning of selection course, the sushi rice is always cut in front of the customer, with salt from Mihama, Aichi Prefecture, and two types of red vinegar from Kumano, Mie Prefecture. The rice is "Megami no Hohoemi" from Toyohashi, Aichi Prefecture, and the water used to cook it is groundwater from Ogaki, Gifu Prefecture. The course begins with hand-rolled sushi, served on thick, specially ordered nori seaweed from Kumamoto and garnished with wasabi from Ogaki, followed by a total of about 20 nigiri and snacks using seasonal fish from all over Japan.
DrinkUnique wine and tea pairings suggested by a sommelier
A notable feature of Sushimichi Sakurada is its focus on wine. Of the five staff members, three, including the owner, Mr. Ota, are sommeliers. The restaurant stocks more than 200 bottles of wine, including local Japanese wines from Aichi, Nagano, and Yamanashi, New World wines, Bordeaux, and Burgundy. Sushi They also offer pairing suggestions. Tea pairings are also available, although advance reservations are required. Japanese black tea, rooibos rose hip tea, and other teas are available to pair with Sushi.
This shop is run by a young Edomae craftsman who gained experience at a reputable shop in Tokyo.
Located in the business district of Marunouchi, Nagoya, Sushimichi Sakurada is a restaurant where you can enjoy authentic Edomae sushi in a tranquil space. The owner, Yuto Ota, is only 33 years old, b
...ut he entertains customers with his discerning eye for ingredients and Edomae techniques. In addition, the wine pairings suggested by Ota, who is also a sommelier, are also popular.