Awajishima Nobu (淡路島 亙) Awaji

Located just a 5-minute drive from the Tsuna Ichinomiya Interchange on the Kobe-Awaji-Naruto Expressway, I visited "BRONZE 2026," a restaurant recognized as one of the top sushi spots in 2025.I ordered the "Omakase Nigiri Course" (JPY 27,500, tax included).As I stepped through the noren curtain, my anticipation grew, and the course began. From white fish to tuna and seasonal delicacies, the flow of dishes beautifully highlighted the charm of each ingredient.First, I enjoyed a comparison of white fish. Starting with the classic "Tai" (Sea Bream) known for its refined umami, followed by "Akou," which offered a robust texture and sweetness. The skill and expertise of the chef were evident. Next, I savored the rich "Aburame" and the delicate, mild-tasting "Karei" (Flounder), fully appreciating the unique characteristics and textures of each white fish.The "Anago Kizami" (chopped eel) was fluffy and tender, perfectly complementing the sushi rice. The summer delicacy "Hamo" (Pike Conger) spread its elegant flavor, followed by the rich and flavorful "Shimaji" (Striped Jack), filling my mouth with umami.The highlight of sushi, tuna, began with the moist and deep-flavored "Akami," leading to the melt-in-your-mouth sweetness of "Toro" (fatty tuna). The crunchy texture and sweetness of "Kuruma Ebi" (sweet shrimp) combined with the rich umami of "Uni" (sea urchin) created a truly blissful moment.After a warm "Chawanmushi" (steamed egg custard) to catch my breath, we moved on to the second half featuring rolls and pressed sushi. The "Toro Taku" (fatty tuna and pickled radish roll) wrapped in crispy, flavorful nori was a perfect balance of the tuna's fat and the texture of the takuan. The rich taste of the "Unagi Oshi-zushi" (pressed eel sushi) was incredibly appetizing.For soup, I was treated to a luxurious "Matsutake Osuimono" (matsutake mushroom soup). The moment I opened the lid, the rich aroma of matsutake filled the air. To finish, I enjoyed the gently sweet "Tamago Maki" (egg roll) and the classic "Maki Sushi," leaving me completely satisfied.I had a truly delicious experience! Less

I made a reservation and visited for lunch on Obon.This restaurant is recognized as one of the top sushi spots in Japan, receiving the Bronze Award in 2026.There is a parking lot in front, where I waited for the noren (curtain) to be raised.Unfortunately, I couldn't take photos of the food, so I only have pictures of the exterior.I opted for the omakase sushi course.The first dishes were white fish: Akou, Tai, and Karei, served with the refreshing aroma of sudachi citrus. The sushi rice was slightly larger and had a clean taste.The anago (sea eel) was also delicious.They served a dish made with anago, cucumber, and shiso, which was very appetizing.I enjoyed the hamo (pike eel) with a refreshing touch of sudachi.Next came the lean and fatty tuna.There was a roll with toro (fatty tuna) and a chawanmushi (savory egg custard) infused with the deep aroma of matsutake mushrooms.I thought we were done when the unagi (eel) pressed sushi was served, but then came a gentle-tasting tamago (egg) roll and a sushi roll filled with plenty of ingredients to finish off the meal.The chef's stories added to the lively atmosphere.I left with wonderful memories of this delicious experience.It was a great meal!♪ Less

I heard that a restaurant that’s usually hard to book has availability now, so I made a reservation right away.A foodie friend recommended it, so my expectations were high!!!There’s a parking lot in front of the restaurant, which makes it convenient to drive there.Photos are not allowed.There are about 8 seats at the counter.I didn’t post right away, so my memories are a bit hazy, but it was delicious!The dishes were quite unique!I had the impression that there were many mixed items.I wondered how mixing them would turn out, but they were surprisingly tasty.The best dish was a mix of anago (conger eel), cucumber, and shiso.Since the restaurant is far from my home, it feels like a half-day trip, which adds to the excitement and anticipation.It was a great meal! Less

On the first day of this year's Obon holiday, I had lunch at Awajishima Nobu with some fun friends. We started with Sea Bream and Suzuki, and once again enjoyed a variety of delicious dishes. Above all, the enjoyable conversations with the chef were a highlight. Sharing good food and laughter with everyone is truly wonderful. Since it's on Awaji Island, it's not exactly a quick trip, but this place definitely makes you feel it's worth the journey! Even from afar, I find myself wanting to come back again. It's a beloved restaurant I want to visit at least once a year. It was a great meal! (•́✧•̀) Less

No photos allowed, so once again...I didn’t take any pictures at Awajishima Nobu.As a result, I completely forgot what I ate.But strangely enough,I only have a vivid memory of how "incredibly delicious" it was. Haha.It seems my memory capacity wasn’t enough to remember even the names of the fish.However, the sushi here is always a mystery.Each fish, perhaps due to the way it’s aged,is packed with flavor yet retains its moisture.It’s a bit different from regular aged fish.Instead of being thick and rich,the fish has a concentrated flavor while still being refreshing.I wonder how it achieves this?The deliciousness remains a mystery no matter how many times I visit.And then there are the exquisite palate cleansers.These are fantastic as well.The reason I don’t get tired of eating sushi heremust be due to the way everything is arranged.This time, I’ve tried sea urchin at various places recently,but nothing compares to the sea urchin from Yura here.It’s in a league of its own! One bite and you’ll be amazed by its flavor.Although it’s a sushi restaurant,it feels like it transcends the typical "sushi" category.It’s sushi, but a different kind of sushi.Even if I forget what I ate,the memory of how good it was remains firmly in my mind.In a way, this might be the best kind of memory.Haha.It was a great meal. Less

I was invited by a friendly company president for my long-awaited first visit.I had heard great things about this place for a while, but it was difficult to make a reservation. I am truly grateful for this opportunity.The head chef is a skilled artisan who also works at Gantsu, a place I have admired for a long time. Just thinking about tasting his sushi raises my expectations.The rice is made with white vinegar instead of red vinegar, giving it a gentle and subtle texture. It perfectly enhances the flavors of the fish.The freshness of the fish is outstanding, and you can feel the meticulous craftsmanship in each piece. The way the knife is used, the preparation, and the aging process all showcase the chef's skill.Photography is not allowed inside the restaurant, so I felt a bit nervous with my own imagination, but the chef was very friendly and smiled throughout. He maintained a comfortable distance while engaging in conversation, allowing me to enjoy a pleasant time.Now, about the sushi and sashimi—they exceeded my expectations in terms of deliciousness.Each piece of fish was large and allowed me to fully appreciate its natural flavors. The fish was carefully prepared with attention to seasonal ingredients and sourcing, making each bite memorable.Especially remarkable was the original soy sauce, which enhanced the fish's umami without being overpowering—a perfect balance that showed great attention to detail.It was a place that naturally made me think, "I want to come back."I was informed that after my visit, I could make a reservation for my next visit, so I made sure to book for September before leaving.It was a wonderful dining experience.I believe this restaurant truly embodies "Awaji sushi," showcasing the rich blessings of Awaji's sea and the artisan skills that bring out the best in them.I look forward to visiting again in September.It was a great meal. Less

I visited "Awajishima Nobu," located about a 5-minute drive from the Tsuna Ichinomiya Interchange.This sushi restaurant stands out among the wonderful local ingredients of Awaji Island and is known for its popularity as a reservation-only establishment.Photography is strictly prohibited inside, allowing guests to fully enjoy the dishes in front of them, the conversation with the chef, and the ambiance itself.♦︎ A serene space overlooking the courtyard and the chef's presence ── Upon entering the charming house with a tiled roof, you are greeted by a clean and compact counter seating area with a beautiful view of the courtyard through the windows.The chef, a significant feature of the restaurant, is very friendly and shares interesting tidbits about the fish from the Seto Inland Sea and the secrets behind his preparations in a lively manner.There’s no tension in the air, allowing you to enjoy the seasonal flavors unique to Awaji Island in a relaxed atmosphere.♦︎ Skillful preparation that highlights the ingredients and overall impressions ── The omakase course showcases meticulous preparations tailored to the ingredients.In particular, the white fish from Awaji is remarkable for its firmness and subtle sweetness, served with a perfect touch of sudachi and light soy sauce.Additionally, the dish featuring the classic anago (grilled eel) was impressive, with a wonderful contrast between the freshly grilled aroma and the tenderness of the meat.Since photography is not allowed, the memories of each cup and piece are vividly etched in your mind, making it a rare place to engage all your senses while dining.I believe it’s worth the trip as a destination, representing the island's finest dining experience. It was a great meal.Review by "Instagram@_1show" Thank you for reading until the end. I appreciate everyone’s likes, follows, and saves for the restaurant. Less

Omakase Course JPY 30,800 (tax included)Green Tea x 3Total JPY 33,300This sushi restaurant is located just a 5-minute drive from the Tsuna Interchange on Awajishima. I made a reservation by phone before visiting. Photography is not allowed inside the restaurant.Before the nigiri, we were served three types of white fish: "Akou," "Karei," and "Ishidai." The subtle sweetness and strong texture, enhanced by the generous squeeze of sudachi, really brought out the flavors of the white fish.As a palate cleanser before the nigiri, we enjoyed freshly grilled anago (sea eel) mixed with cucumber and pickled daikon. The perfect acidity made it incredibly delicious. While others took small bites, I finished mine before the nigiri arrived. Refills are not available...The nigiri consisted of 14 pieces:"Managatsuo" I squeezed plenty of sudachi over the nigiri."Hamo" The hamo was skinned and pounded, then topped with sudachi. It was sweet and melted in my mouth. I was amazed by the unique flavor and texture."Hariiika" This piece had sesame seeds, was salted, and topped with sudachi. The crispness was outstanding."Aji" This piece had yuzu pepper hidden inside. It was my first time trying this combination, and it was delicious."Akami" The akami was cut so large that the rice was barely visible."Otoro" The otoro was also paired with yuzu pepper. It was tender and the sweetness of the fat was irresistible."Kuruma Ebi" This piece was topped with oboro and lightly squeezed with sudachi."Grilled Anago Chawanmushi" "Hiragai" This piece featured slightly grilled hiragai, seasoned with salt and sudachi."Uni" The uni was topped with thinly sliced hariiika and seasoned with salt."Ohagi" This was made by mixing pounded toro with finely chopped pickled daikon, finished with crumbled grilled nori on top."Anago no Oshi-zushi" Freshly grilled anago was chopped and mixed with shiso and dried shiitake, then pressed onto sushi rice in a mold. I had a little left over, so I was able to get a refill."Hamo no Akadashi" "Kaisen Taimaki" This was a roll filled with anago, egg, oboro, and dried shiitake."Tamago" The fish used was primarily from Akashi and Awajishima. Most of the toppings were squeezed with sudachi. The hamo was pounded, and the aji and toro were paired with yuzu pepper, showcasing a versatile approach.The quality of the white fish was exceptionally high, living up to its reputation. I recommend choosing the course with sashimi included, as it allows you to fully experience the deliciousness of the white fish.It's worth visiting Awajishima just for this restaurant.It was a great meal.Course Menu:● Akou● Karei● Ishidai◯ Managatsuo◯ Hamo◯ Hariiika◯ Aji◯ Akami◯ Otoro◯ Kuruma Ebi● Grilled Anago Chawanmushi◯ Hiragai◯ Uni◯ Ohagi◯ Toro Taku◯ Anago no Oshi-zushi● Hamo no Akadashi◯ Kaisen Taimaki◯ Tamago Less

Awajishima Nobu is a representative sushi restaurant of Awajishima. I believe many people come all the way to Awajishima just to visit this place. It had been quite a while since my last visit.Here, you can enjoy fresh white fish from Awajishima with various types of sushi rice. The different rice options make it a fun experience.One of the highlights was a refreshing side dish made with chopped pickled daikon and cucumber, which was incredibly delicious. It's these kinds of unique dishes that make Awajishima Nobu memorable.Additionally, the sushi made with stripped and pounded eel skin, as well as the nigiri, had their own distinctive flavors and were very tasty.The head chef was also very kind, and the overall atmosphere of the restaurant was wonderful.I truly felt that it is worth crossing over to Awajishima just for this restaurant. I will definitely come back. Less

I travel across the country seeking delicious food, focusing on Tabelog award-winning restaurants, renowned establishments, and Michelin-starred places. I use this as a memo for the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Bronze Award 2026 Tabelog Sushi WEST 100 Best Restaurants 2025 ◆Crowd Level◆ I was able to make a reservation with a phone call a little while ago. ◆Parking◆ Available in front of the restaurant. ◆Duration of Stay◆ About 3 hours. ◆Cuisine◆ Lunch course. ◆Comment◆ I traveled to Awajishima to visit this restaurant. It was the best sushi I've had in the Kansai region so far.The chef was friendly, and I had an incredibly enjoyable time. This is a place I would love to visit again.*No photos allowed inside the restaurant.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily based on the taste of the dishes within their respective genres. • Points may be added or deducted based on cost performance, service, ambiance, and facilities. • Facilities such as accommodations, roadside stations, and golf courses are rated on a 0.5 scale for the entire establishment. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝Thank you for your "likes," "follows," and "saving the restaurant". I appreciate you taking the time to read this. I hope this helps you in choosing a restaurant. Less

When you think of Awajishima, you think of white fish, and when you think of white fish, there's no place better than Nobu! Both the fish and rice are generously sized, so be prepared to leave full. The chef has a bright personality and shares great jokes, making it a perfect spot to enjoy your meal with drinks.The white fish here is truly exceptional; it’s hard to find another place that can compete with its quality. While the prices have gone up a bit, it’s not an exaggeration to say that if you’re visiting Awajishima, this is the only place you should consider.If you ever have the chance to visit Awajishima, this is a must-try restaurant! Less