Tabelog ratingChef Masaaki Amaki trained in the Tokyo Sushi Sho (すし匠) lineage. That school is known for elaborate small dishes (tsumami) woven between the nigiri, and here a single sitting runs to around 30 items. He uses two sushi rices, one seasoned with white vinegar and one with red vinegar, and matches each to the fish. Signatures include steamed abalone in a liver sauce, finished by stirring rice into what is left of the sauce. Another is a cracker made from sushi rice and topped with frozen monkfish liver. The room is an 11-seat white-wood counter on the 18th floor of the Nagoya Kanko Hotel.
Nearly every reviewer remarks on the sheer volume of food. Dishes praised again and again include:
- the house-made tokoroten (jelly noodles) with crab
- the abalone
- a three-cut tuna flight of lean, medium-fatty and fatty
- anago (sea eel) and nodoguro (rosy seabass)
- kohada and iwashi (cured gizzard shad and sardine)
- a kuruma-ebi prawn, folded open in an unusual way
The chef is described as friendly and happy to answer questions.
Criticism is minor. One diner found the prawn too rare for their taste. Another was bothered that staff let a guest make a long, loud phone call at the counter. Several warn that the quantity is overwhelming, and one saw a foreign guest struggling partway through.
There is only one menu, the omakase. It costs ¥33,000 including tax, plus a 10% service charge. There is no à la carte, so no individual dish prices are documented. Reviewers in 2026 paid about ¥35,000–36,000 with soft drinks or two cocktails. With three beers and three servings of sake, or with sake and a shared bottle of Meursault, they paid about ¥45,000. There is no lunch service.
Reviewers consistently call it a bargain for this tier. For the price you get roughly 10–13 small dishes and 15–20 nigiri, often with extra pieces offered.
- Getting there: Nagoya Kanko Hotel, 18th floor. The hotel is a 5-minute walk (about 180 m) from Fushimi Station on the Higashiyama and Tsurumai subway lines.
- Booking: reservation only, and seats are very hard to get, so walk-ins are not possible. Book by phone (052-231-7971) or watch Tabelog's online booking for cancellations. The later sitting is easier to get. Seating preferences may not be honoured. If the restaurant cannot reach you 30 minutes after your booking time, it may treat the reservation as cancelled.
- Sittings: 18:00 and around 21:00–21:30. Meals last about 3 hours, so the late sitting ends after the last train.
- Children: only children who can eat the same full course as adults are admitted.
- Dress code: guests in sandals may be refused entry, and overly casual clothing should be avoided. Go easy on perfume and fabric softener.
- Conduct: no phone calls or video filming at the counter.
- Payment: VISA, Mastercard, JCB, AMEX and Diners are accepted. Electronic money and QR payments are not. Settle the bill at the counter, even if you are a hotel guest.
- Seats: 11 counter seats and a maximum party of 4. There are no private rooms and no private hire.
- Smoking: non-smoking.
- Parking: at the Nagoya Kanko Hotel car park, free for up to 5 hours.
- Language: no English menu or English-speaking staff is mentioned. Omakase means you do not need to order.
- Appetite: come very hungry, as the staff themselves advise.
