Nagoya Sushi Sawada

Nagoya's Ise Bay teems with fresh seafood, brought in fresh daily by dozens of ships. It is this seafood that is purchased every morning by Sawada’s owner, then sliced with expert skill and made into perfect nigiri. In order to even qualify to be made into nigiri at Sawada, it has to pass a rigorous inspection by the head chef and the owner — such is the commitment to quality that Sawada has for its customers. Together, they aim to convey the sense of Japan’s four seasons to the customer through the use of luxurious ingredients like botan shrimp. A short walk from Nagoya Station, the restaurant is particularly popular among both fans of sea urchin and sake connoisseurs, not just for the convenience of the restaurant’s location, but also for the sea urchin tasting comparison course and the restaurant’s wide selection of sake respectively.