Osaka Cuisine July 6, 2026 (Mon) 14:00 Tabelog 4.57 Ranked No. 1 in Osaka 2026 GOLD 2025 Top 100 Restaurants 2026 Michelin Star 2026 Gault & Millau 3 Toques Today's lunch is here! It's my first visit in six and a half months. This is one of my favorite sushi restaurants. The menu consists solely of the Omakase course. 1. Pre-meal Tea Gyokuro tea from Chiran, Kagoshima, brewed with room temperature water. 2. Hairy Crab Vinegar Mixed with a sorbet made from Kumamoto's purple sea urchin and pickled Kumamoto tomatoes, garnished with winter sorrel. 3. Kinmedai (Golden Eye Snapper) Cold smoked using ice after dehydration, served with wasabi. 4. Simmered Octopus Prepared without any salt, the octopus muscle was tenderized for about an hour. 5. Grilled Sawara (Spanish Mackerel) Served on a bed of rice mixed with grated Japanese radish. 6. Herb Roll Herbs from Kajitani Farm in Hiroshima, marinated in kombu, served as a salad substitute. 7. Shiro Amadai (White Sweetfish) Served with a citrus-infused sauce. 8. Pickled Nita Whale Tail With chopped green onions between the rice and fish. 9. Ayu (Sweetfish) Marinated with yuzu vinegar, served with rice mixed with ayu's salted innards. 10. Fresh Conger Eel Topped with shiso leaves. 11. Grilled Conger Eel Skin 12. Cold Chawanmushi (Savory Egg Custard) with Snap Peas Made with broth from snap pea pods from Gifu, garnished with water shield from Akita. 13. Toro (Fatty Tuna) Sourced from "Daizen," served with warm rice and chilled fish, seasoned with coarse salt. 14. Shinko (Young Horse Mackerel) According to the chef, "Shinko is about tasting the season, not just the flavor." 15. Simmered Clams Prepared over three days to ensure they remain tender. 16. Mid-meal Tea Roasted gyokuro tea from Chiran. 17. Red Sea Urchin Served with rice mixed with the legendary seaweed from Amakusa. 18. Swordtip Squid Lightly marinated in vinegar after cutting, reminiscent of traditional Edo-style preparation. Ginger is placed between the rice and fish. 19. Hokkigai (Surf Clam) Quickly grilled over charcoal to sear the surface. 20. Miso Soup 21. Dried Gourd Roll Made from additive-free, unbleached gourd from Mizuguchi, Shiga. 22. Thin Omelette With yolk vinegar between the rice and fish. 23. Marinated Lean Tuna (Additional) With mustard between the rice and fish. 24. Fresh Horse Mackerel (Additional) With sesame from Kikaijima between the rice and fish. 25. Vinegar-marinated Sardine (Additional) 26. Monkfish Liver (Additional) Mixed with chopped Nara pickles. 27. Masu Salmon (Additional) 28. Grape Shrimp (Additional) 29. Steamed Abalone (Additional) With liver sauce. 30. Leftover Liver Sauce with Rice (Additional) Mixed well. 31. Toro (Fatty Tuna) (Additional) With a reduced sauce. 32. Simmered Anago (Sea Eel) (Additional) 33. Green Onion Shoots (Additional) 34. Rice Balls (Additional) ~Moved to the adjacent "Kizami-ya"~ 35. Cold Matcha Sweet Soup 36. White Wine Jelly made with Delaware Grapes 37. Herbal Tea Using fresh herbs from "Kajitani Farm." Once again, I left completely satisfied; everything from start to finish was delicious.
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