Even when I try sushi in other prefectures, I still think the sushi here is the best. The texture and temperature of the red vinegar rice are exceptional. I would say it represents not just Kansai, but sushi from all over Japan. It's worth visiting Osaka just for this restaurant.○ SashimiWakayama's Hirame (flounder) sushiShijimi clams and asari clams from Lake Shinji, with a Nagano mushroom soupSea bream from AkashiWara-smoked Himesawara from ToyamaChopped octopus from AkashiChiba's Tachiuo (beltfish) with jellyTokushima's steamed sushi with abalone, Aomori dried scallops, and red vinegar sauceGrilled anago (conger eel) from AkashiHand-rolled sushi with grilled anago, the first catch from MiyagiAomori's Iwanori seaweed and Kensasaki squid in a somen-styleOysters from Urakawa, MieOil-pickled sardines from Choshi, ChibaAnkimo (monkfish liver) from Yoichi, Hokkaido, with Nara picklesHand rollsIshikawa's Mozuku seaweed○ NigiriHarii squid from AkashiHonmaguro (bluefin tuna) from Fukuoka, KyushuChawanmushi (savory egg custard) with shiitake mushrooms and sansho pepper from IwateChutoro (medium fatty tuna)Shiro ebi (white shrimp) from Toyama, marinated in kombuSmall horse mackerel from ShimaneAomori's Oma Kitamurasaki uni (sea urchin) with foam soy sauceWhite fish with red miso soup and Aosa seaweed from MieSimmered clams from Kuwana, MieSimmered anagoToro-taku (fatty tuna and pickled radish) with Arai nori (seaweed)Sea bream and shrimp from Awaji Island in an egg dishAdditional:Kinmedai (red snapper)The highlight of today was the simmered anago! It was so large that I couldn't fit it in my mouth in one bite—it practically hung out of my mouth! And it was so tender that I truly awakened to the deliciousness of anago. Less