Located just a 5-minute walk from Osaka Metro Tanimachi Rokuchome, this sushi restaurant is a top-tier establishment recognized by Tabelog GOLD and Sushi WEST's 100 Best Restaurants in Japan.Reservations can be quite competitive, but this restaurant is generous with slots for both new and returning customers. Uniquely, they only serve lunch in two shifts, and I was fortunate enough to secure a reservation for my long-awaited visit.The course begins with a refreshing cold brew Chiran tea. The first appetizer features Hairy Crab from Funka Bay, paired with red sea urchin and a tangy tomato sorbet that adds a delightful crunch. Following this, we enjoyed Uzaku (grilled eel with cucumber), tender braised octopus, and a rice bowl with swordfish, along with their signature herb roll. The highlight was the braised octopus, which was hand-massaged for over an hour without salt, resulting in a tender texture bursting with flavor—a truly blissful taste.After refreshing my palate with the herb roll, the sushi course commenced. The first piece was Shibu Tai (White-spotted Pufferfish), which had been aged and prepared in various ways, resulting in a sweet and rich flavor that I absolutely loved. The rice was perfectly cooked—not too firm, yet each grain held its shape, showcasing the skill of this top restaurant. Next, we had marinated sweet and tender Biwa Masu (Japanese Char), followed by Ayu (sweetfish) with a wonderful contrast between the fish and the vinegared rice. The fresh eel with red shiso sprouts was sweet and delicious, with no bones to be felt—how do they do it?For a palate cleanser, we enjoyed a chilled corn chawanmushi (savory egg custard), which was incredibly sweet and reminiscent of pudding.The mid-course began with Otoro (fatty tuna), served with warm rice that melted the fat, making it undeniably delicious. This was followed by a very vinegary Shinko (young gizzard shad) to cleanse the palate, and tender boiled clams in a rich broth. The clams were incredibly soft and flavorful, having been cooked and cooled repeatedly over several days.After refreshing with roasted Chiran tea, we moved to the final stages of the sushi course. It started with a rice ball flavored with Amakusa seaweed and red sea urchin, where the strong flavor of the seaweed beautifully complemented the umami of the uni, creating a delightful marriage of ocean scents. The steamed black abalone from Kujukuri was incredibly tender and flavorful, and the boiled eel was exquisite. The course concluded with red miso soup, dried gourd rolls, and tamago (sweet omelet).The additional menu was impressive, featuring around 50 items, including squid, seasonal horse mackerel, and red clam that were not part of the course. The squid was sweet and sticky, the horse mackerel paired with sesame added a nice accent, and even the out-of-season red clam was delicious.Dessert was served in a separate building, so we stepped outside after settling the bill. The cold matcha sweet soup and herbal tea were delightful, and the inari sushi we received as a souvenir was also delicious.The total bill, including three extra pieces and five drinks, came to nearly JPY 40,000. For this level of quality and satisfaction, it felt like a bargain. The taste was exceptional, and the service was impeccable, making for a blissful two hours.I wonder when I can come back next.It was a great meal.Today's Course (✅: Favorite)- Cold Brew Chiran TeaAppetizers- Hairy Crab Vinegar - Funka Bay - (Sea Urchin, Pickled Tomato)- Uzaku - Amakusa Eel - (Mixed with Cucumber)✅ Braised Octopus, Swordfish Rice Bowl- Herb Roll from Hiroshima Kajiya FarmSushi✅ Shibu Tai (White-spotted Pufferfish), Marinated Biwa Masu- Ayu (Vinegared) with Rice Mixed with Roe✅ Fresh Eel with Red ShisoPalate Cleanser: Chilled Corn Chawanmushi- Otoro, Shinko- Clam Broth, ✅ Boiled Clams - Kujukuri -- Roasted Chiran Tea✅ Amakusa Seaweed Rice Ball with Red Sea Urchin✅ Steamed Black Abalone - Kujukuri -, ✅ Boiled Eel- Dried Gourd Rolls, Tamago, Red Miso SoupAdditions- Red Clam, ✅ Seasonal Horse Mackerel, ✅ SquidSenshu Pickled EggplantDessert: Cold Matcha Sweet SoupSouvenir: Inari Sushi from Nankai.
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