Kita-Shinchi Sushi Nakagawa

The rice used is 'Sun and Earth' from Nagano Prefecture, which is suitable for sushi. It contains just the right amount of water and vinegar, has a glossy appearance, and each grain has a distinct presence. The rice is kept warm at a constant temperature of 30 to 50 degrees (varying with the season and humidity) and is lightly aerated when molded, resulting in a pleasant texture that breaks apart nicely when it enters the mouth.

The reason for not using sugar is to bring out the umami of the ingredients. We use the round and sweet Kyoto Chidori vinegar. The umami of the ingredients, the sweetness of the vinegar, and the salt enhance each other, resulting in the best sushi.

The contents of the dishes vary by season. ◆ Appetizer ... [4 types of seasonal ingredients] ◆ Sashimi ... [5 types of seasonal ingredients (varies based on the day's catch)] ◆ Grilled dish ... [The photo shows grilled Spanish mackerel marinated in Saikyo miso (varies based on the day's catch)] ◆ Sushi ... [7 pieces including white fish, marinated tuna, seasonal fish, sea urchin, etc.] ◆ Soup ... [Either red miso soup or clear soup] Starting from 20,000 yen

It’s filled with thousands of high-class bars, clubs and small restaurants where Japanese businessmen entertain clients. In the center of this unique city, we work with our passion in the pursuit of the perfect fusion of ingredients, preparation techniques, and skilled chefs. All ingredients are sourced from major markets all over Japan such as Kyushu, Kochi, and Tsukiji. They are all handled with care at Nakagawa. For seafood and sushi rice, we have our own handling procedures to bring out the best flavor of every ingredient. Takehiro Nakagawa, the master chef, drew upon his over three decades of classical sushi chef experience, both in Japan and overseas, to create a new Japanese culinary art. He offers his guests a unique and venerable opportunity to share it. Seating is mainly at the counter, where guests can enjoy the chef’s cooking performance; he skillfully and efficiently cuts, charcoal grills, sauces ingredients, and serves the prepared sushi on ‘tsukedai’.

Only a particular kind of rice, named ‘Hinohikari’, is used as it has perfect features for sushi rice. No sugar is used so as not to spoil the ‘umami’ or ‘pleasant savory taste’ of each ingredient. Instead we use Chidori vinegar from Kyoto which has natural mild sweetness.

The quality of food is our primary focus, but we also take the serving wares seriously. We carefully select ceramics that can enhance the presentation of our dishes. Inspired by Tetsuaki Nakao, an internationally acclaimed pottery artist, many of his works are used to serve and are displayed at the restaurant. Tetsuaki Nakao is internationally admired and has received multiple awards in Europe for his ‘Gingayu’, Milky Way glaze ceramic works.

Nakagawa’s interior evokes the beauty of Japanese nature with its wooden shelves, counters and artworks. While delivering a calm and tranquil atmosphere, energy and power pulse through the rooms. Apart from the main counter table seating, there is also a private room with western dining and a private counter room available.

We would like you to choose between the ‘Omakase’ course and a la carte. ‘Omakase’ literally means “put your trust in me”. Our ‘Omakase’ course is a multi-course dinner that allows the Chef to create a special menu based on the daily market availability of fresh ingredients. The course consists of the following; Sakizuke: Appetizers on a Plate Tsukuri: Sashimi Yakimono: Grilled fish Agemono: Deep-fried dish of the day Sushi: Chef’s selection of sushi Miso Soup: Akadashi miso soup (made with dark miso) From ¥15,000 (drinks excluded)

Special seafood ‘Chirashi’ sushi course ‘Chirashi-Zushi’ is the “scattered” (chirashi) style of sushi involving a colorful combination of toppings (mainly seafood) arranged artfully with a bed of sushi rice. The course consists of the following; Chirashi-Zushi (with small pieces of grilled mackerel and gold powder) Kobachi: Appetizers Agemono: Deep fried dish of the day Kounomono: Japanese pickles Miso Soup: Akadashi miso soup (made with dark miso) Dessert \ 1,500 (tax included) Nidan shokado bento box (two layered square bento box) course Your order must be placed in advance. The course consists of the following; Sushi Sashimi Kobachi: Appetizers Agemono: Deep Fried Dish of the Day Yakimono: Grilled Fish Takimono: Simmered Dish Miso Soup: Akadashi miso soup (made with dark miso) Dessert \ 3,300 (tax included)

Sake is made from rice and water, which are fermented together and brewed using microorganisms called koji and yeast. Brewers take advantage of the various kinds of natural water available locally or regionally to create a superb sake. We have a comprehensive sake selection from all over Japan. Our in-house sake sommelier offers his expertise. Some major beers, wines by the glass, and shochu (Japanese spirits made from barley or other grains, or potatoes) are also available.

Glass