Just a few minutes on foot from Minamimorimachi, this sushi restaurant, located behind Osaka Tenmangu, is a renowned spot listed among the top 100 sushi places in the WEST and Bronze categories. I was fortunate to get a table this time due to a cancellation, but new reservations are booked out for two years...The interior features a uniquely shaped counter with only 10 seats, making the distance between diners quite close. The white wooden counter provides a comfortable distance to converse with the skilled chef, making for an enjoyable experience.The omakase course started with a dish called Bozu-goroshi, made from thick mozuku seaweed, which I believe was my first time trying it. It had a firmer, crunchier texture compared to regular mozuku, which I really liked. The course included six appetizers, and one of my favorites was the sardine wrapped in seaweed. The sardines, about medium-sized, were lightly cured and paired with plenty of wasabi for a bold flavor. Since this was the second dish, I was still having beer, but the appetizers would pair well with either chilled or warmed Japanese sake.The first nigiri was spring sea bream, which had been aged with kombu for half a day, enhancing its umami flavor. The fish was rich and impactful from the very first piece. The sushi rice, made with red vinegar, felt soft yet distinct, melting in the mouth. While the rice had a noticeable flavor on its own, it harmonized well with the fish. Other highlights included grilled ribbonfish and Donchicchi horse mackerel, but the star was definitely the anago (sea eel) served at the end. The tender anago, soaked in hot broth, was seasoned with salt and sauce. It was incredibly delicious, and I regretted not ordering an anago bento to take home...As for drinks, the restaurant offers a variety of Japanese sake served in small cups, which is a delight for sake lovers. The prices for the sake are not listed, but considering the total cost, it seems quite reasonable for the course.I left completely satisfied, enjoying lively conversations with the charming chef, and the service was impeccable—truly a top-class restaurant in Osaka. Although I managed to secure a reservation for my next visit, it’s about two years away... I guess I’ll have to aim for a cancellation again.It was a great meal!Today's Course (✅: Favorites)Appetizers✅ Tottori Bozu-goroshi (thick mozuku)/Akita Junsai✅ Sardine Wrapped in Seaweed Hokkaido Hairy Crab, Oma Sea Urchin Grilled Squid and Nagaimo Noodle Miso-marinated Managatsuo (2 days marinated) Ankimo (monkfish liver)/Nara-zukeNigiri✅ Spring Sea Bream (aged with kombu) Salted Medium Fatty Tuna✅ Chiba Takeoka Grilled Ribbonfish Small Rice Bowl✅ Shimane Donchicchi Horse Mackerel Sweet Shrimp Red Sea Bream Marinated Red Fish Surf Clam Nemuro Bafun Sea Urchin✅✅ Tsushima Anago with Salt and Sauce Thick Roll Clam Miso Soup Personal Watermelon
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