No matter how many times I visit, I always want to come back to "Sushi Oohata."This hidden gem in Kitashinchi is a renowned establishment for "Naniwa Edomae Sushi," pursued by Chef Ohata. With a Tabelog Bronze award for 10 consecutive years, it features only 7 counter seats and operates on a reservation-only basis. Once again, each piece of sushi showcased the chef's craftsmanship, making for a highly satisfying evening. Here are my impressions of each dish:【Hamo with Sudachi Miso (served with Konjac and Zuiki)】 The course began with this dish. The refined umami of hamo (pike eel) combined with the refreshing acidity of sudachi and the flavor of miso created a bowl that truly felt like summer. The textures of the hidden konjac and zuiki added an accent, showcasing the chef's culinary sensibility.【Salt-Seared Otoro (Fatty Tuna)】 A luxurious dish that allows you to enjoy the sweet richness of otoro. The salt enhances the umami, and the combination is simply exquisite.【Kensaki Squid】 This piece stands out with its sweetness and sticky texture. The unique umami of kensaki squid harmonized beautifully with the rice.【Meichidai (Japanese Sea Bream) with Kombu】 The kombu aging gives the fish a perfect firmness, drawing out the delicate sweetness of the meichidai. You can taste the meticulous preparation in every bite.【Akami (Lean Tuna) from Sakai Port】 The akami is marinated, concentrating its flavors. The strong aroma and lingering finish of the tuna left a lasting impression.【Chutoro (Medium Fatty Tuna)】 The sweet fat gently spreads in your mouth, leaving a long-lasting aftertaste. The harmony with the rice was impeccable.【Otoro (Fatty Tuna)】 This piece bursts with melting fat and concentrated umami. I thought it would be hard to find otoro this good elsewhere.【Jabara (Fatty Belly)】 The fattiest part of the tuna, where the richness and umami of the fat and lean meat overlap, releasing flavor with every bite.【Shimofuri (Marbled Tuna)】 The delicate sweetness of the marbled fat is impressive. Being able to compare all these parts of tuna is a unique experience at this restaurant.【Kohada (Gizzard Shad)】 The acidity of the vinegared kohada and its distinctive flavor are clearly present. The balance with the rice was exquisite, reflecting the chef's attention to detail.【Biwa Masu (Lake Biwa Trout)】 This piece features a gentle sweetness and refined umami. The chef's sense of timing in serving this seasonal delicacy was remarkable.【Ayuu (Sweetfish)】 The unique aroma and bitterness of ayuu are delightful. This dish also evokes summer, showcasing the seasonal theme of the entire course.【Kuruma Ebi (Tiger Prawn)】 This piece highlights the prawn's firm texture and sweetness to the fullest. It was a perfect representation of the kuruma ebi's potential.【Bafun and Murasaki Uni (Sea Urchin) Small Bowl】 A small bowl allowing for a comparison of bafun and murasaki uni. The differences in sweetness and flavor were clear, making it a luxurious dish to enjoy both personalities at once.【Anago (Conger Eel)】 This piece was fluffy and melted in your mouth, blending beautifully with the rice. The chef's dedication to the anago was evident in every bite.【Shizuoka Crown Melon】 For dessert, we had Shizuoka Crown Melon. Its rich aroma and juicy sweetness gently concluded the entire course.Every visit brings new discoveries. I felt that the chef's pursuit of "Naniwa Edomae Sushi" continues to evolve. It was a great meal.
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