Membership-basedmikami limited 50The owner of the membership-based sushi restaurant "mikami limited 50" in Osaka, Masahiro Mikami, was born and raised in Otaru, Hokkaido, and has been in the sushi business since he was 15. He values his hometown of Hokkaido and primarily uses carefully selected ingredients from the region.I was too full to enjoy sushi, so I opted for sashimi instead. This time, I requested eel. It was incredibly delicious, better than any eel restaurant I’ve been to.(Sushi)- Tuna (lean, medium fatty, fatty)- Sweetfish and shrimp oboro- Kasugo- Aori squid, cut 1,000 times- Otaru's sea urchin and purple sea urchin- Chips- Botan shrimp- Hokkigai (surf clam)(Sides)- Female shako (with eggs)- Male shako- Kazunoko (herring roe)- Chawanmushi with crab and red sea scallops (a rare scallop that is found once in 1,000)- Grilled eel (shira-yaki)- Grilled eel (kabayaki)(Sashimi)- Wild sea bream- Kinki (a type of fish)- Tokishirazu (young salmon)(Rolls)- Toro-taku (fatty tuna and takuan roll)
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