The story
Just outside Poznań, in the quiet suburb of Skórzewo, Nare Sushi has earned a Michelin recommendation for its precise, ingredient-driven approach to Japanese cuisine. The restaurant’s philosophy is rooted in respect for the product, seasonality, and simplicity—no random components, no unnecessary garnish, only deliberate choices and careful technique.
At Nare Sushi, fish is aged on-site, and the kitchen relies on house-made condiments and classic methods to build flavour from quality rather than quantity. The menu is not a showpiece but an invitation to a table where taste, time, and conversation matter. The team’s commitment to honest cooking is evident in every dish, from the seasonal specials to the carefully composed tasting menus.
The restaurant’s speciality is the Omakase, a ten-plate selection of sushi featuring house-aged fish, Japanese toppings, and house-made ginger, kizami, and yakumi—served exclusively at the counter. The Moriawase, a 26-piece chef’s set, showcases aged fish and house specialties alongside pickled ginger, tsukemono, and kizami wasabi. For a lighter introduction, the lunch degustation menu (available Monday to Thursday from 13:00 to 16:00) offers two- or three-course options.
Beyond sushi, the kitchen turns out dishes like unagi don with grilled eel, tamago, and house-made nitsume sauce; tatars of bluefin tuna or Norwegian salmon with shiitake and shiso; and creative rolls such as the Hamachi, with aged yellowtail and saikyo miso-marinated tofu. The ramen selection includes a rich tonkotsu and a vegan miso broth. Desserts like the sakura nigiri—an almond praline with rice pudding, yuzu, and cherry—add a refined finish.
Nare Sushi is a space for unhurried meals, where the season dictates the menu and the kitchen’s skill speaks for itself. The Michelin recommendation confirms what regulars already know: this is a restaurant where Japanese cuisine is treated with the seriousness and warmth it deserves.
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