"A Hard-to-Reserve Sushi Spot in Osaka"The sushi scene in Osaka has seen a significant increase in Edo-style sushi restaurants that were once unimaginable. Among them, one name consistently comes up as a challenging reservation spot: "Toyonaga." Originating from "Sushi Noguchi" in Kitashinchi, it has been eight years since its establishment, and its reservation slots are reportedly filled up to two years in advance.【Atmosphere of the Restaurant】 The facade creates a pleasant impression with its garden-like presentation. You can feel the good atmosphere of the restaurant right away. The interior consists of only ten counter seats, arranged in pairs at an inward angle. The beautiful white wood contributes to a refined ambiance.【Toyonaga * Omakase Course Ordered This Time】 ↓ Appetizers ◉ Bozu Goroshi (Tottori, Mozuku) and Junsai (Akita) ◉ Clam Soup. ◉ Grilled Bonito, Fried Onion with New Onion, and Asatsuki (Chives) ◉ Hairy Crab with Myoga and Purple Sea Urchin topped with Jelly. ◉ Miso-marinated Bonito (with Cucumber in Sesame Vinegar). ◉ Lightly toasted French bread with Ankimo (Monkfish Liver) paste. ↓ Sushi ◉ Spring Sea Bream (half-day Kombu marinated). Awaji. Rich in fat despite being a white fish. ◉ Striped Horse Mackerel (Kagoshima). ◉ Chutoro (Medium Fatty Tuna). ◉ Kinmedai (Golden Eye Snapper) (Kochi). ◉ *Shijimi Clam Miso Soup. ◉ Horse Mackerel (Shimane). Donchicchi. ◉ Red Meat (Marinated). ◉ Kitakuri Clam. ◉ Kuruma Ebi (Sweet Shrimp). ◉ Bafun Uni (Sea Urchin) (Nemuro). ◉ Anago (Salt). ◉ Anago (Tsume (Sauce)). ◉ Dried Gourd Egg Roll. ◉ Watermelon.【Thoughts on the Dishes】 From the chef's explanations, it seems they place significant emphasis on the fat content of the ingredients, such as Spring Sea Bream, Striped Horse Mackerel, and Horse Mackerel (Donchicchi). The sushi rice, with its exquisite quality, complements the richness of the fish. Overall, some pieces felt slightly warmer than ideal, and a few had a sticky texture. However, from appetizers to sushi, there were many creative and tasteful elements. Notably, the lightly toasted French bread cut into pieces with Ankimo paste was a playful touch not often seen in sushi restaurants, which I found delightful. The highlight towards the end was the two pieces of Anago, which were briefly soaked in hot broth before serving, presented separately with salt and sauce. This was also delicious. The egg and dried gourd roll had distinct flavors that were enjoyable.The presence of the chef brings a dynamic energy to the dishes, creating a balance of vibrancy and delicacy in the sushi.【Service】 All staff except the head chef are women (three in total). The head chef, who appears to be a sporty type with a good tan from playing soccer, has a background in comedy and is quite talkative. Rather than engaging with each guest individually, he seems to prefer entertaining the entire group at once, creating a lively atmosphere in the restaurant.【Additional Notes】 ❶ The restaurant reportedly has about 150 days off per year, including weekends and holidays, which is quite a unique operating style. ❷ The next available reservation for all counter guests was in May 2028, which I decided to skip as I can't guarantee I'll be around then.It was a great meal. Thank you for reading until the end. I would appreciate it if you could like, follow, and save this restaurant. Thank you!
We use cookies on this site to enhance your user experience.
