Located just a 5-minute walk from Tanimachi Rokuchome Station on the Osaka Metro, Sushi Sanshin opened in 2016 and is run by Chef Ishibuchi, along with five male apprentices and two female staff members, making a total of eight. Thanks to an invitation from a friend, I was able to revisit this wonderful place. Thank you! m(_ _)m The exterior is a charming old townhouse with a traditional machiya design, featuring plaster walls, wooden paneling, and a hedge of dried branches that evoke a sense of wabi-sabi. Next to the restaurant, there is a waiting area that also serves as a tea room, where guests can wait for their table and enjoy dessert after their meal. Inside, the dark-colored ceiling is adorned with downlights, and a white wooden L-shaped counter adds a nice accent. The dark walls and floor create an atmosphere reminiscent of a sumi-e (ink wash painting) world, where only the dishes stand out with vibrant colors. There are only eight seats at the L-shaped counter. I chose the omakase course (JPY 30,800, tax included) and my total bill came to JPY 39,050, including drinks. I believe the ability to serve such high-quality dishes at this price point is due to the chef's keen eye and skilled craftsmanship. What particularly impressed me was the chef's swift and precise technique—carefully slicing and layering the ingredients to enhance their flavors. I understand that increasing the surface area of the ingredients brings out their best qualities, but executing this is quite challenging! The creativity and surprises in the dishes, making me exclaim "Wow!" or "Oh!" were delightful as well. Despite the numerous steps involved, the entire experience, including green tea at the end, took about two hours. I truly admire the dedication. m(_ _)m I have included explanations with the photos. It was a great meal. **Appetizers** 1. Grilled knife fish with shiso leaves, ripe sudachi juice, and seaweed salt 2. Charcoal-grilled smoked kinmedai (golden eye snapper) with wasabi and yuzu peel 3. Sardines with green onions and white kombu kelp wrapped in seaweed 4. Soft-boiled egg with simmered squid, topped with spicy grated daikon 5. Herb baby greens with kombu and freshly shaved bonito flakes wrapped in sushi rice The sushi rice is primarily seasoned with rice vinegar, with a touch of red vinegar added. It falls right in the middle of the soft-to-firm spectrum. The temperature of the rice is slightly warmer than body temperature, especially for the hon-maguro (bluefin tuna) and kuruma ebi (sweet shrimp), which might be 1-2 degrees warmer. **Nigiri** 6. Shiro-amadai (white sweetfish) 7. Masunosuke (trout) 8. Hamo (pike eel) meatball with shiso baby greens 9. Charcoal-grilled hamo skin 10. Chilled snap pea soup and cold chawanmushi (steamed egg custard) with snap peas 11. Vinegared swordtip squid 12. Hon-maguro otoro (fatty tuna) 13. Kobashira (small clams) 14. Charcoal-seared low-temperature cooked scallops 15. Charcoal-grilled anago (conger eel) hand roll 16. Fresh aji (horse mackerel) 17. Purple sea urchin with shari (sushi rice) 18. Charcoal-seared hokki clam 19. Red miso soup 20. Steamed firefly squid with chopped wasabi leaves 21. Thin omelet with egg yolk vinegar 22. Nuka-zuke (rice bran pickled) water eggplant 23. Syrup-soaked Kawachi Bankan peel and panna cotta topped with Kawachi Bankan jelly.
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