Located about a 9-minute walk from Yodoyabashi, Higashi-Umeda, and Kitashinchi, this restaurant offers a unique sushi experience with expertly controlled levels of moisture, salt, and fat.It had been about six months since my last visit.The course included:- Hamo (pike eel) with fish somen- Hiragai (flat shell)- Octopus- Isaki (grunt fish)- Karasumi (dried mullet roe) sushi- Okose (gurnard)- Akami (lean tuna)- Mackerel tuna- Toro (fatty tuna)- Kohada (shad)- Unagi (eel) with new burdock- Hairy crab- Kinmedai (golden eye snapper)- Aji (horse mackerel)- Hokkigai (surf clam)- Additional saba (mackerel) sushi- Hokkigai (surf clam) with its entrails- Uni (sea urchin)- Anago (conger eel)- Additional negitoro (minced tuna with green onion)- Makizushi (rolled sushi)- Atsuyaki tamago (thick omelet)- Oolong teaEach visit brings new discoveries, and this course was no exception. Every dish was incredibly delicious, and the more you chew, the more flavors unfold, making it truly unique.The karasumi, when served as sushi, offers a different yet delightful impression. The unagi with new burdock and hairy crab were also delicious, but I particularly enjoyed the final makizushi.This restaurant provides a sushi experience unlike any other. I’m already looking forward to my next visit!
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