The reason I go to Osaka is almost always this place! (´∀｀)Even in May, we’ve already had days exceeding 30°C (ﾟoﾟ;;On the day of my visit, the highest temperature was 28°C. I arrived from Kyoto via the Keihan Line, so I took a leisurely 1.5 km walk from Tenmabashi to the restaurant.I arrived about 10 minutes early and met my companions at Kizukaya. When it was time, we moved to Sushi Sanshin in order.Upon entering the restaurant, as always, I was greeted warmly by Chef Ishibuchi and his apprentices, and I felt so happy to be back! ♪Today, I’m looking forward to sitting right in front of Chef Ishibuchi.As usual, I left the drink selection to Kanata-san (laughs).The details of today’s menu were provided by my companion, Secretary Fuhito. Thank you so much! (´∀｀)△▼△▼△▼△▼△▼△▼△▼△▼△▼〇 Appetizers① Sushi☆ Drinks & Alcohol☆ Cold Brew Chiran Tea Gyokuro (from Chiran, Kagoshima, brewed for 5 minutes)☆ Claude Cazals Carte Or Blanc de Blancs Grand Cru〇 Swordfish (from Kozu, Kanagawa), with perilla leaves, ripe citrus juice, and sea salt (from Goto Islands, Nagasaki)〇 Charcoal-Grilled Smoked Kinmedai (from Choshi, Chiba), served with wasabi and yuzu peel with olive oil☆ Domaine Henri Naudin-Ferrand La Plante Bourgogne Pinot Noir 2023〇 Sardines (from Iwate) with green onions and white kombu kelp wrapped in seaweed〇 Simmered Half-Cooked Stuffed Squid (from Aomori), topped with spicy grated daikon〇 Kombu-marinated herb baby greens (from Kuji, Hiroshima, Kajiya Farm) with freshly shaved bonito flakes and sushi rice wrapped in noriNigiri① Shiro Amadai (from Imabari, Ehime, 1.8 kg)☆ Misono Vineyard Pinot Noir 2024☆ Misono Vineyard Chardonnay 2024② Masunosuke (from Ishinomaki, Iwate, 17 kg)③ Hamo (from Korea, female), served with perilla leaves〇 Charcoal-Grilled Hamo Skin (from Korea, female)〇 Cold Snap Pea Purée Chawanmushi, with snap pea broth and snap peas (from Tounouen)④ Vinegared Swordtip Squid (from Nagasaki)⑤ Hon Maguro O-Toro (from Kagoshima, 150 kg), sushi rice at 1°C⑥ Kobashira (from Amakusa, Kumamoto)⑦ Charcoal-Grilled Low-Temperature Cooked Scallops (from Notsuke, Hokkaido)☆ Heiwa Shuzou Kido Muryouzan Junmai Sake Omachi☆ Chiran Tea Hojicha (from Chiran, Kagoshima), 90°C, 20 seconds⑧ Charcoal-Grilled Anago Hand Roll (from Akashi, Hyogo)⑨ True Horse Mackerel (from Amakusa, Kumamoto)⑩ Purple Sea Urchin (from Amakusa, Kumamoto), sushi rice sprinkled with Aogawa Nori (from Amakusa, Kumamoto)⑪ Charcoal-Grilled Kitakuri Clam (from Tomakomai, Hokkaido), rare texture〇 Red Miso Soup⑫ Steamed Firefly Squid (from Namerikawa, Toyama) & chopped wasabi leaves⑬ Hon Maguro (extra)⑭ Grape Shrimp (extra)⑮ Masunosuke (extra order)⑯ Thin Omelette with Egg Yolk and Yam & Shiba Shrimp〇 Nuka Pickled Senshu Eggplant (from Osaka)〇 Panna Cotta topped with Kawachi Bankan JellySouvenirs• Nan-kan Age Inari Sushi• Thick Rolled Sushi△▼△▼△▼△▼△▼△▼△▼△▼△▼Wow! Today was incredible! :;(∩´﹏`∩);:The standout appetizer today was the "Simmered Half-Cooked Stuffed Squid (from Aomori), topped with spicy grated daikon." My companions and I were amazed by the perfectly cooked, creamy squid. The contrast between the sweet and savory squid and the sharpness of the grated daikon was simply delightful. It might remind you of home cooking, but this is a level of excellence you can only appreciate by tasting it.And the highlight of the sushi was probably the "Masunosuke." It was moist and rich in flavor, absolutely divine. I couldn’t resist ordering more of it. As we approach the end of the season, the "Steamed Firefly Squid (from Namerikawa, Toyama) & chopped wasabi leaves" is always delicious. The chopped mountain vegetables pair so well with it. I feel lucky to have enjoyed it in Fukui this season.Personally, I was thrilled with the "Cold Snap Pea Purée Chawanmushi, with snap pea broth and snap peas (from Tounouen)." The vegetables from Tounouen in Hida Takayama are incredibly sweet and flavorful! Since it’s puréed, the taste is even more pronounced. I appreciate that everyone mentions, "This is from Gifu!" (laughs)While I was completely satisfied with the food, I also appreciated the variety of drink suggestions, which is a delight for a drink lover like me.I often throw some curveballs at Kanata-san, but I’m grateful that he always thinks and responds thoughtfully.When he brought out a Burgundy Pinot Noir with the appetizers, I thought, "Wow, he’s really going for it!" (laughs) But the choice made perfect sense with the soy sauce for the squid and the flow to the Shiro Amadai.And then there’s the Misono Vineyard from Yoichi, which he brought both Pinot Noir and Chardonnay without me even asking (laughs). He knows I’ll drink them without needing to be told...Especially the Chardonnay, which had a rich and refreshing flavor that really hit the spot.It seems they’ve started using Coravin, so they can now serve Japanese wines that were previously hard to pour (・∀・)ﾆﾔﾆﾔ.And the Kido Muryouzan is so beautifully crafted, it’s hard to believe it’s a Junmai. The top line of Kido is truly wonderful!Wow, thank you for another fantastic experience! m(_ _)mI also had a great time chatting with Kyohira-san and Shin-san, the apprentices. With the addition of Ryunosuke, who joined in April, Sushi Sanshin is sure to become even more vibrant! ♪As a fan, I want to support this restaurant as much as I can! (´∀｀)It was a great meal! I’ll visit again in the height of summer.