Nagoya, Aichi, Japan｜Sushi Han

Good!

The other day, I visited Sushihan for the first time at a year-end party. A senior colleague of mine goes there and recommends the monkfish hotpot this season. The thick, firm flesh and tender skin were dipped in a broth made from liver, and it was delicious. It was also nice to have the liver dissolve a little in the rice porridge to finish the meal. I would like to visit you again. It was a feast.

I went there for the first time after being invited by the president of a business partner. The general and young general are very friendly and good at talking. It's rare to find a sushi restaurant that doesn't list prices. I felt a sense of familiarity. Of course the sushi is delicious. The grilled conger eel has become my favorite.