Sushi Akazu Nagoya

While it may be a country-wide chain now, Sushi Akazu started as a child’s dream. Devouring over 500 servings of sushi a year even as a boy, the Internet sensation “Sushi Sennin” traveled all over Japan, reviewing sushi restaurants and devouring endless plates of sushi along the way. His blog amassed legions of followers, but the Sennin wasn't content with being a mere influencer. He dreamed of a haven for sushi lovers, where the focus was the pure, unadulterated joy of a perfect nigiri. Thus was Sushi Akazu born: a no-frills sushi restaurant devoid of fancy decor, needless ritual or exorbitant prices. Just the freshest fish, perfectly vinegared rice, and impeccable service. The name Sushi Sennin may have been self-bestowed, but that’s not to say he doesn’t deserve the title. Through his sushi-seeking adventures, he uncovered the secret that continues to drive Akazu’s success even to this date. It’s even in the title: meaning “red vinegar” in Japanese, the akazu is aged for 10 years before being generously mixed into the sushi rice, infusing it with a complex flavor. This, paired with fresh seafood and small-batch soy sauce, have led to the restaurant’s explosive popularity; the chain has since spread throughout its home region of Kansai to Tokyo, and now Nagoya.