LUKE JURINA

In late May, I visited Sushi Namba. Even though it’s not the high season, it was incredible once again!*Wakame Seaweed Deliciously seasoned with a flavorful broth and just the right amount of acidity. It’s a common dish, but what sets it apart here is truly remarkable.*Boiled Octopus From Sazima. Simply seasoned with salt, this dish allows the natural flavor of the octopus to shine through, far surpassing the typical soft-boiled versions you find at sushi restaurants. Even this dish had its own unique character.*Simmered Kinmedai I believe this dish is meant to be enjoyed with the broth. The umami of the kinmedai is concentrated in the sauce.*Nitaki Whale My number one choice for raw meat. You can truly experience the moment it surpasses beef.*Oysters and Shungiku The vinegared rice underneath enhances the quality of the ingredients. It’s designed to be enjoyed together, elevating the flavor to perfection.*Ankimo Silky and finely textured ankimo, reminiscent of soft tofu. Even during a low-fat season, the quality is outstanding.*Yari Ika with Roe Does it have two servings of roe in one? It’s incredibly creamy.*Toro from Tuna Luxuriously fried tuna belly. Crispy on the outside and juicy on the inside. The seaweed from Ariake adds a wonderful aroma, and the toasted flavor of the fried tuna belly, along with the wasabi stem as a condiment, is delightful. Despite being fried, it’s not heavy at all. It prepares your palate for the sushi to come.*Chestnut Crab I tried this for the first time! It has a rich flavor like hairy crab, yet it’s surprisingly affordable. Finding such ingredients is impressive! Great restaurants are always learning.*Grilled Anago Grilled to a crisp, even the bones are perfectly cooked, so there’s no risk of encountering any bones. This takes time, which is why typical sushi restaurants don’t do it.*Shiro Ika 36℃/17℃ The squid is like a sauce on the vinegared rice. At Namba, you can taste the perfected version of squid nigiri.*Makokarei 36℃/19℃ The aroma and freshness are the true strengths of Namba.*Kita-gai 36℃/17℃ Lightly cooked in its own broth, it retains its texture while being surprisingly juicy.*Spring Child 37℃/22℃ Every time, Namba’s spring child is amazing. The delicate flesh highlights the deliciousness of the vinegared rice.*Horse Mackerel 37℃/20℃ From Nagasaki. Cut thickly, allowing you to fully enjoy the flavor of the horse mackerel. Thus, there’s a bit more vinegared rice.*Bonito 38℃/20℃ No unpleasant parts at all.*Sardine 36℃/18℃ Slightly cooked sardine. With its rich fat, it melted in my mouth.*Sweetfish 36℃/20℃ This sweetfish had an incredible sweetness and aroma.*Abalone From Yura. At Namba, you can truly appreciate the real flavor of abalone.*Sea Urchin From Iki, the purple sea urchin. Despite being purple, it has a rich flavor! The abalone sauce clearly outlines the taste.*Botan Ebi 36℃/20℃ A rich, perfect shrimp.*Red Meat 37℃/21℃ From Nezumi Kesaki. The umami was incredible! And the thickness of the sushi was perfectly calculated.*Otoro 40℃/25℃ Even in the off-season, the quality of the flesh, fat, and umami is vibrant. You can feel the expertise of the selection.*Small Horse Mackerel 36℃/17℃ The deliciousness is on a level that resets your palate from the tuna fat.*Large Otoro Sliced thinly. The flavorful sinews are tender, melting at the touch of your hand. But it has a gentle fat. I can imagine the differences in quality when compared to other tuna.*Shako 38℃/24℃ From Hokkaido. It’s been a while since I had shako. This one is male. Lightly grilled, it has a wonderful aroma.*Tamago My favorite tamagoyaki at sushi restaurants. The portion is calculated to be the most delicious.*Crab Broth This time, it was a broth made with chestnut crab served as an appetizer. The crab flavor comes through strongly yet gently.This visit reaffirmed the incredible skill and sourcing ability of Namba! Less