Enjoy to your heart's content the blessings of the sea from Toyama Bay and the skilled craftsmanship of the chefs【Sushi Nanba】

The owner, Kaoru Nanba, hails from Okayama Prefecture. 
After training as a sushi chef at 【Ueno Sushi】 in Hiroshima and 【Sushiei】 in Toyama, he became captivated by the rich local climate and abundant ingredients in Toyama. In 1995, he opened his own restaurant, which is now celebrating its 29th year in operation.

He chose a suburban location instead of a central city with easy access because he wanted to ensure that customers didn't feel like they were just dropping by casually. His goal was for them to spend their valuable time at his restaurant and truly savor the sushi experience.

The spacious interior makes luxurious use of space, creating a relaxed atmosphere that radiates an air of elegance, yet it does not make one feel stiff or formal.

Serving alongside his son, the duo values interactions with regular and new customers, winning the hearts of many with their calm comfort and attentive care, making guests feel as if they have been welcomed into the Nanba family.

Additionally, in recent years, there has been an increase in international travelers, prompting a focus on English communication to ensure meaningful engagement with each customer.

Toyama Bay, which Chef Nanba is enamored with, offers a variety of seasonal seafood, including local specialties like ‘white shrimp’ (shiro ebi) and ‘firefly squid’ (hotaru ika).

The restaurant offers a lunch course priced at 6,600 yen (tax included) and a dinner course at 22,000 yen (tax included), exclusively providing an 'omakase course.' However, it features unique hospitality that sets it apart from others.

The course incorporates information on where customers are coming from in advance. For local guests, the restaurant focuses on seasonal ingredients from the region, while for visitors from afar, it offers seasonal specialties that showcase the charm of Toyama. This thoughtful hospitality aims to make the time spent at the restaurant a more memorable experience.

Chef Nanba's nigiri is characterized by its clean and refined form. 
His ingredients range from those that maximize freshness to those that have been meticulously prepared to concentrate their umami flavors. The sushi rice (shari) is made using rice sourced from local Toyama farms and Kyoto rice vinegar.

Furthermore, this restaurant places a strong emphasis on sake, offering around 20 different types, including Toyama's local sake, as well as selections from across the country. 
The restaurant is as particular about its sake as it is about its food, recommending sake from outside Toyama to local customers and sake from Toyama to those outside the prefecture, depending on customer preferences.

Chef Nanba is a true enthusiast of tableware, describing his hobby as 'collecting dishes.' He uses various styles, such as Kutani, Oribe, and Kiriko, depending on the ingredients and seasons. However, he has a profound connection to Bizen ware from his hometown in Okayama.

Bizen ware, fired at high temperatures, is characterized by its remarkable durability and its ability to enhance the colors of the ingredients it holds. There is even an interesting saying from ancient times that “sake drunk from a Bizen sake cup tastes better”. It is said that Bizen ware, which does not use glaze, has microscopic pores that allow for excellent air permeability, which results in a more aromatic and mellow flavor. We invite you to taste it for yourself.

A combination of exquisite cuisine, a thoughtfully designed space, and exceptional hospitality, ‘Sushi Nanba’ is a renowned gem that anyone visiting Toyama should experience at least once.

Written by the editorial team of AutoReserve Magazine