A famous sushi restaurant on Michelin Street in Shinsaibashi, recognized as one of the top 100 sushi spots in the WEST on Tabelog and awarded Bronze.This place is quite difficult to book, especially for newcomers, but I happened to find an opening while checking for Omakase, so I made an immediate reservation and was able to visit during lunch on Golden Week.The interior features a small L-shaped counter with only six seats, giving it a cozy, local sushi shop vibe rather than that of a high-end sushi restaurant. The chef was friendly and engaged in conversation with me, even while working.The course began with a starter of toro (fatty tuna) mixed with grated daikon. The chef sliced the aged toro thinly right in front of me and combined it with freshly grated daikon and a light drizzle of soy sauce. The toro was rich in fat yet not overwhelming, definitely among the best in Osaka. Following this, there were five more appetizers, with the highlights being the clams from Kashima, Ibaraki, and the swordfish from Choshi, Chiba. The clams were quite large and packed with flavor, while the swordfish was impressively large and fatty. I also appreciated the freshly grated wasabi, which had a mellow aroma.The nigiri started with toro from Shiogama, Miyagi. This toro was also delicious, and the sushi rice was firm and slightly tangy, with a mild saltiness that melted in my mouth. There were a total of 14 pieces of nigiri, along with some maki and tamago (egg). I particularly enjoyed the torigai (bird clam), sweet shrimp, and anago (sea eel). The bird clam from Himeji was in season, thick, and sweet, while the sweet shrimp was cooked to perfection, and the anago was steamed and then re-cooked, making it incredibly tender.However, the total bill came to JPY 44,000 for the course and JPY 53,000 with drinks, which is top-tier pricing for sushi in Osaka. While the chef's character made the atmosphere comfortable, the cost makes it challenging for me to book a reservation frequently.It was a great meal.Today's Course (✅ Highlights)Appetizers:✅ Toro with grated daikon, marinated sardine maki,✅ Stewed clams (Kashima, Ibaraki), bonito tataki with salt, boiled octopus,✅ Swordfish (Choshi, Chiba, over 3kg), squid legs.Nigiri:✅ Toro (with soy sauce and ponzu), kohada (gizzard shad), sea bream, firefly squid,Spanish mackerel (seared), ✅ Torigai, flatfish, shako (mantis shrimp), marinated red fish,sea urchin, ✅ Sweet shrimp, ✅ Anago,Maki (Toro-taku, Toro tekka, dried gourd), tamago.
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