This sushi restaurant is the only one in Osaka to have received Tabelog Gold status.Moreover, its lunch-only operation is quite rare on a national scale.The staff inside are all lively, and the overall atmosphere of the team is very pleasant.The sommelier is exceptional, holding qualifications not only in Japanese sake and wine but also in sherry and Japanese tea, showcasing a wide range of pairing options.The highlight of my visit today was the fresh conger eel.It was my first time trying conger eel prepared this way.The eel was cut into pieces with the bones removed, paired with marinated perilla leaves, and the skin was also taken off to enhance the natural flavor of the eel.The texture was delightful, with a refined richness, complemented by the acidity and aroma of the perilla, creating a wonderful harmony.Another interesting dish was the sushi made with seaweed from Kumamoto mixed into the vinegared rice, topped with Kumamoto sea urchin.The aroma of the seaweed, the acidity of the vinegared rice, and the sweetness of the sea urchin blended together beautifully.The firefly squid was finely chopped to enhance its richness, and paired with pickled wasabi greens, adding a refreshing touch and a hint of spiciness.The thinly sliced fatty tuna was seasoned only with salt, allowing the rich aroma of the fat to shine through.The sweet shrimp was opened up to create a variation in texture.Each cut, combination, and seasoning was thoughtfully crafted, yet everything came together naturally when eaten.This truly lives up to its reputation as one of the top sushi spots in Osaka.
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