Sushi Oka

This counter-style restaurant is run by Chef Soichiro Okamoto, who has honed his skills in Ginza, and is nestled in a quiet back alley of Nagoya's Nakono. The carefully selected seafood, primarily from Mikawa, is expertly prepared, and the nigiri, paired with rice blended from three types of red vinegar, allows the depth of flavor to shine through in each piece, including tuna and eel. The warm personality and graceful movements of the chef create a lively atmosphere that enhances the dining experience.