I visited Sushi Ooga in Sakai City, Osaka, which is renowned for its delicious tuna, for the first time. I was glad to go before the young chef, Shinichiro Oga, heads overseas early next year!【What I had】(Appetizers)-Wakame seaweed and grated Yamato potato-Flounder-Squid tentacles-Grilled corn-Eel with Saikyo miso-Kuzu somen with yuzu and sudachi-Ayu mixed rice-Seaweed soup(Nigiri)-Red meat-Back toro-Sumi ika (cuttlefish)-Kasugo (young sea bream)-Shrimp-Kohada (gizzard shad)-Chutoro (medium fatty tuna)-Otoro (fatty tuna)-Uni gunkan from Rebun Island-Anago (conger eel)-Negitoro roll-Thick roll with bettara-zuke and egg(Dessert)-Kōsui pear from Ishikawa Prefecture(Drinks)-Hakushu Highball x2-Tenbuki Special Junmai Sake from Saga Prefecture-Suminoe Junmai Karakuchi from Miyagi PrefectureThe top-quality tuna from Yamako matched perfectly with the subtle saltiness and acidity of the vinegared rice, creating an indescribably delicious experience. The chef trained at the famous Sushi Arai in Tokyo, and the taste was distinctly different from typical Kansai sushi. I highly recommend this place to anyone who loves tuna. Additionally, the hospitality from the chef, his apprentice, and the staff was exceptional. It was a delightful meal. It was a great meal!
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