【Sushi Sanshin】 Osaka: About a 5.6-minute walk from Tanimachi Rokuchome Station Average Budget: JPY 30,000 - 39,999 Tabelog Rating: 4.57 (at the time of posting) 2024, 2025, 2026 Tabelog Award Gold 2022, 2023 Tabelog Award Bronze 2021, 2022, 2025 Sushi WEST Top 100 I was invited to a precious seat and visited the renowned "Sushi Sanshin" for lunch. This establishment has consistently won Tabelog Gold from 2024 to 2026 and was awarded a Michelin star in Osaka in 2026, showcasing its exceptional skills. Opened in November 2016 after renovating an old house, the interior features a stunning counter made from a single piece of Yoshino cypress, creating a beautiful modern Japanese atmosphere. With only 8 seats available, diners can enjoy their meals in a calm and serene environment. The head chef is Yoshitaka Ishibuchi from Kumamoto Prefecture. To be honest, having experienced many Edomae sushi places in Tokyo, I didn't have particularly high expectations before my visit. However, my thoughts were completely overturned in the best way possible! While centered around Edomae sushi, each dish—appetizers, nigiri, and hand rolls—has its unique expression, evoking a sense of nostalgia while introducing flavors I had never experienced before. I was genuinely impressed by the sushi after a long time! Particularly memorable dishes included the Kanagawa marinated swordfish, sardine wrapped in seaweed, and simmered baby spear squid. For the nigiri and hand rolls, I enjoyed the white sweet sea bream from Imabari, the tail meat of the long-finned pilot whale, live conger eel, marinated squid from Nagasaki, and the fatty tuna served with slightly warm rice and just salt. The simmered clams from Chiba retained a perfect rare texture, while the sea urchin was used like a sauce, highlighting the seaweed and rice. Additionally, I savored the horse mackerel paired with freshly ground sesame from Kikaijima, all of which were standout dishes! For dessert, I enjoyed my choice in a spacious room that also serves as a waiting area, away from the counter. Moreover, I was touched by the thoughtful hospitality, receiving a generous gift of inari sushi filled with Nankin fried tofu to take home! I spent a wonderful time enveloped in happiness throughout the meal. Although it's a popular restaurant where I can't predict when I can visit again, I definitely want to return. It was a great meal! ◆Omakase Course◇ JPY 30,800, tax included ☆Nigiri, Hand Rolls - Chiran tea from Kagoshima - Kanagawa marinated swordfish - Charcoal-grilled red snapper from Chiba Served with wasabi, chopped yuzu peel, and olive oil - Sardine wrapped in seaweed Marinated sardine, green onion, white kombu - Simmered baby spear squid Soft-boiled with spicy Japanese radish - Herb roll from Kajitani Farm Seaweed roll with kombu-marinated herbs - White sweet sea bream from Imabari, Ehime☆ - Tail meat of long-finned pilot whale☆ - Live conger eel☆ With shiso sprouts - Charcoal-grilled conger eel skin - Oyster chawanmushi With sansho pepper and salt - Marinated squid from Nagasaki☆ Lightly marinated with vinegar - Fatty tuna☆ With salt and slightly warm rice - Marinated young horse mackerel☆ With a strong acidity - Simmered clams from Chiba☆ With a rare texture - Hojicha tea served in a wine glass - Hand roll with conger eel☆ - Seaweed and sea urchin☆ Seaweed rice as the main feature, with sea urchin as a sauce - Horse mackerel☆ Paired with freshly ground sesame from Hiroshima Kikaijima - Charcoal-grilled surf clam from Tomakomai, Hokkaido☆ - Red miso soup - Firefly squid and wasabi leaf salad☆ - Thin omelet☆ - Pickled water eggplant - Warabi mochi - Japanese black tea - Inari sushi with Nankin fried tofu Takeaway ◆Additions◇ - Whole grain genmaicha - Kamo Kinshu Special Junmai 13 From Hiroshima, Kinkai Brewery - Ubusuna From Kumamoto, Hanakou Brewery - An-kimo hand roll - Cucumber roll
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