Sushi Ishiguro

Don't let the unassuming exterior fool you; some of the finest Edomae-style sushi Aichi has ever seen is made behind Sushi Ishiguro’s counter. Sushi Ishiguro was founded with the intention of letting Aichi sushi enthusiasts enjoy traditional Edomae sushi from Tokyo, and diners can rest assured that all the traditions that hallmark the Edomae tradition have survived the journey westward, such as the use of red vinegar in the shari rice, and ageing the fish for extended periods to maximize flavor, texture and umami. With just 15 seats, including cozy tatami mats and private rooms, every service at Sushi Ishiguro is an intimate sushi soirée. Owner-chef Toshiaki Ishiguro uses around 30 types of freshly-purchased seafood to craft nigiri-centric omakase courses using only the best ingredients available to him on that day. Widely regarded as a sushi prodigy, Chef Ishiguro spent 10 years training at Tokyo's Sushiya no Isokan and six years as a store manager in Nagoya before opening Sushi Ishiguro in 2012. Only seven minutes from Nagoya Station, his pride and joy offers a number of different omakase courses tailored to any budget.