kobe 2001

I made a reservation online for 14:00 on a weekday.Located about a 7-minute walk from Tanimachi Rokuchome Station, this restaurant is a powerhouse recognized as a "Tabelog 2026 Gold" and awarded one Michelin star in Osaka 2026.Opened in November 2016, the interior is a renovated traditional house reflecting the charm of Tanimachi, featuring a modern Japanese design with a single slab of Yoshino cypress, accommodating a total of 8 seats.The team consists of Chef Yoshitaka Ishibuchi at the sushi counter, his assistant, three kitchen staff, and two servers, creating a well-coordinated operation.I ordered the "Omakase Course for JPY 30,800 + extras."After a warm greeting of "Thank you for today," the course details and evaluations are as follows: [◎, ◯, △]Chiran Tea ◯ A starter featuring water-extracted tea from Kagoshima, serving as a business card.Sliced Sawara (Spanish Mackerel) ◎◎ Absolutely delicious! The aging, texture of the skin, and cut size were exceptional, served with sudachi and salt.Cold Smoked Isaki (Japanese Sea Bream) ◎◎ A masterpiece smoked with cherry wood! Served with mountain wasabi and kombu dashi.Iwashi (Sardine) Rolled in Seaweed ◎ A signature dish featuring marinated sardine, kombu, sweet vinegar, and green onion harmonizing beautifully.Braised Baby Spear Squid with Daikon Radish ◎ Enjoy the contrast of warm, sweet squid and cold, spicy grated daikon.Herb Roll from Kajitani Farm ◯ A roll filled with plenty of herbs (various sprouts) marinated in kombu, a signature dish that complements the vegetable-scarce sushi course.Now, onto the nigiri:Kasugo (Young Sea Bream) ◯ Young sea bream seasoned with salt and kombu, paired with specially grown rice from Shiga.Whale ◎◎ Fresh whale marinated without freezing, offering a deep flavor—delicious! Served with green onion.Gari (Pickled Ginger) ◎◎ Cut into small pieces with a strong tang, refreshing and delightful!Hamo (Pike Eel) ◎ Uniquely served raw after skinning, topped with shiso.Grilled Hamo Skin ◯ The familiar aroma of hamo wafts here...Chawanmushi (Savory Egg Custard) ◯ A simple cold dish finished with boiled snap pea water and salt.Sliced Swordtip Squid ◎ A piece of vinegared squid that recreates the traditional Edo-style preparation, beautifully cut like squid noodles, with warm rice enhancing the experience.Toro (Fatty Tuna) ◎◎ Absolutely delicious! Using warm rice to melt the tuna's fat, bringing out its umami—Chef Ishibuchi's magic!Kohada (Gizzard Shad) ◎ A classic piece aged properly, showcasing decorative knife work.Braised Clam ◎◎ High-quality clams from Chiba, expertly prepared, with umami that intensifies with each bite, contrasting sweet sauce and the acidity of the rice beautifully.Hojicha (Roasted Green Tea) ◎ The aroma is fantastic! Served in a stylish glass.Cherry Blossom Marinated White Shrimp ◎ A unique piece marinated with cherry leaves, showcasing high technical skill.Sea Urchin ◎◎ Purple sea urchin from Amakusa wrapped in rare seaweed, a luxurious bite with the scent of the ocean.Horse Mackerel ◎ A dynamic presentation of shiny fish, served with sesame from Kikaijima.Kita-Kuri Clam ◎ Incredibly fragrant and delicious.Firefly Squid ◎ A rare visual of coarsely chopped ingredients marinated in wasabi soy sauce.Red Miso Soup ◎ A reliable bowl made with the bones of red snapper, served with green onion.Thin Omelette ◎ A middle ground between pudding and castella, served with hamo, shrimp paste, and yam.Extras:Grilled Anago (Sea Eel) ◎ Fluffy, fresh anago from Akashi wrapped in seaweed, hand to mouth.Dried Gourd from Mizuguchi ◎◎ Additive-free and uncolored, said to be the birthplace of dried gourd from Mizuguchi, Shiga. Even without wasabi, it leaves a deep impact.Pickled Water Eggplant ◯ Ending with a typical Osaka-style light pickle.Non-Alcoholic Beer JPY 550 ◯ Asahi Dry Zero.Dessert ◎ I chose warabi mochi and sencha, enjoyed in the waiting area.The BGM was jazz! The clientele included food enthusiasts, couples, and regulars, with a full house and about 40% female guests.By the way, the Tabelog rating at the time of my visit was a high 4.56.The friendly chef's natural demeanor and the staff's brisk teamwork were additional positive factors.In the end, the chef saw us off with a gift of inari sushi...This Michelin-listed restaurant pursues innovative sushi based on traditional techniques.It was a great meal! Hope to be back. Less