Sushi Josuke (寿志 城助) Kobe

A sushi restaurant in the Sannomiya area of Kobe that is notoriously hard to book! People who love the unique character of the owner and the overall experience keep coming back to this difficult-to-reserve spot... I finally got invited and was able to visit! :;(∩´﹏`∩);:❤️ I wonder how many years I’ve been waiting for this? lol The challenge isn’t just making a reservation; it also takes nearly four hours to enjoy the full experience. That makes it quite a hurdle to come from Osaka. But tonight, I’m here to experience the "Josuke Theater" ❤️⁽⁽ଘ( ˊᵕˋ )ଓ⁾⁾ No photos allowed, so I’ll just engrave this exquisite Edomae sushi experience in my memory! The number of dishes served from the cuts is quite impressive. I enjoyed my drinks slowly, which made the evening even more delightful! ꉂꉂ◟(˃᷄ꇴ˂᷅ ૂ๑)༡л̵ʱªʱª✧˖° Every dish is meticulously prepared✨ Among them, the "Simmered Octopus" was simply outstanding and could be considered a deciding factor for choosing this restaurant! ❤️ ｡ﾟ✶ฺ.ヽ(*´∀｀*)ﾉ.✶ฺﾟ｡ The cooking technique and knife skills were exquisite, resulting in octopus that was incredibly tender and packed with flavor—unlike anything I’ve ever had before!✨ I completely understand why people are drawn to this theater. The anago (sea eel) sushi was also fantastic❣️ It melted in my mouth, perfectly blending with the rice.✨ The warm red vinegar rice brought out the best in each ingredient, making it truly remarkable... Hmm... As frustrating as it is to admit, it was Excellent❤️ In this space filled with a quiet tension, each piece is crafted with the chef's uncompromising dedication✨ No photos allowed. Since the meal started at 8:30, I had a few drinks beforehand and enjoyed a little adventure that day. Details aside (･∀･), Because I couldn’t take any pictures, the emotions I experienced with all my senses are etched in my memory! The incredible craftsmanship in each dish is firmly lodged in my taste buds and memory. The moment each piece was served was the most delicious, and I was completely satisfied just focusing on the sushi in front of me❣️ This truly is a representative gem of Kobe♬ And the wonderful thing is how delicious the Japanese sake was‼️ I had quite a few drinks, and each one was extraordinary! Feeling great and a bit tipsy? lol But I had to head back to Osaka that night... So, I had to call a taxi and leave midway through my sushi experience (›´-`‹ ) What a shame........ I definitely want to come back to relive that amazing experience. Next time, I’ll have to book a hotel and be ready to stay! ꉂ л̵ʱªʱªʱª (ᕑᗢूᓫ∗)˒˒ Even with all the hurdles, this sushi restaurant is worth every penny and truly represents the best of Kobe♬ I’m so grateful for the invitation❤️ And I deeply appreciate the wonderful regulars who welcomed me! I think I’ll be coming to Kobe more often now＾＾♬ What a fantastic night! Thxxx!!! P.S. The Josuke Theater experience that night was probably something you can’t normally enjoy! lol It was just too much fun! www Kobe Sushi Sushi Josuke Tabelog Liona♡ Savanna in Lion♡ Less

I made a reservation three months in advance and was a bit anxious about whether it was properly confirmed, so I arrived at the restaurant at 5:15 PM, 15 minutes early. When I mentioned my name, I was promptly shown inside, but to my surprise, we were the only ones there.My junior colleague, visiting for the first time, seemed a bit nervous. By 5:30 PM, when the first session began, all the seats were filled.The owner appeared, and amidst the tension, the dishes were served steadily. Occasionally, there were quiet explanations about the fish, but generally, there was no introduction to what kind of fish it was or how it was prepared. However, the customers seemed to be considerate, trying to enjoy the delicious food without disrupting the owner's rhythm.Every dish was of exceptional quality, and the effort put into the appetizers and sushi was astonishing, making for a continuous surprise over the three-hour experience. The cost-performance ratio was outstanding.For the second session starting at 8:30 PM, which requires a commitment to stay until the last train, there are more dishes available, and additional orders can be made.I made a reservation for the first session again next time, but I left the restaurant thinking I would like to try the second session someday.That said, when I saw the young people waiting outside for the second session, I was surprised to see so many of them, considering that even though the cost-performance is great, it’s still a place where one can easily spend 20,000 to 30,000 yen. I was amazed by the younger generation! Until I was around 40, I had no idea how much sushi restaurants charged and was too scared to go. Less

I had the pleasure of enjoying unique flavors at a sushi restaurant in Kobe! By chance, I was able to make a reservation due to an open slot coinciding with my business trip, which felt like a stroke of luck. The restaurant has a no photography policy and only accepts cash, but I was treated to a variety of dishes that offered flavors I had never experienced before, allowing me to explore a new culinary world. While I would love for everyone to visit and experience it for themselves, I must mention some highlights: miso-marinated dishes, a paste-like ankimo (monkfish liver), sayori (halfbeak) mixed with egg, pleasantly aromatic smoked sawara (Spanish mackerel), aged managatsuo (bluefin tuna), and carefully prepared nodoguro (blackthroat seaperch) with rich fat content. I noticed various opinions and reviews from others, but I appreciated the genuine work and passion that came through from the staff. There were moments when I wondered if the service was a bit cold, but I was very grateful when they went out of their way to prepare extra nigiri for me, despite being a first-time visitor. Moreover, they maintain a policy of not raising prices, and considering the quality of the food, I believe that enjoying drinks and additional dishes for under JPY 30,000 is an incredible deal. If it’s not too much trouble, I would love to return in a different season! I extend my gratitude to the staff! *Menu items include:* **Appetizers** Sea Bream Octopus Hirame (flounder) Ikura (salmon roe) Ankimo Sayori Katsuo (bonito) Anago (conger eel) Mozuku (seaweed) **Nigiri** Squid Kisu (sandfish) Clam Horse Mackerel Trout Tuna Sawara Kobashira (small clams) Scallop Red Miso Soup *Additions:* Managatsuo Sea Urchin *Additions:* Shiro Ebi (white shrimp) Anago *Additions:* Nodoguro? *Additions:* Aged Tuna Egg *Additions:* Tuna Roll Less

A popular sushi restaurant located in Kitano, Kobe. It's quite difficult to make a reservation, but if you check regularly, Tabelog opens up reservations periodically, making it possible to secure a spot.The restaurant has a strict image with rules such as no photography, no phone calls, punctuality is a must, and cash only. I decided to visit for the first time to understand the mixed reviews.The only option is a JPY 22,000 course, which offers great value for money! The variety of appetizers was impressive, each one meticulously prepared and delicious. The nigiri, made with red vinegar rice and carefully selected toppings, was of exceptionally high quality and satisfaction.However, the atmosphere was not comfortable...The interior is majestic, with spacious counter seating that creates a calm ambiance. The tableware is exquisite, and the chef's cooking tools are also very beautiful.Unfortunately, I happened to visit on a day when a less-than-pleasant regular was present. This person loudly boasted about their knowledge of the restaurant and sushi, trying to assert dominance over other guests. To my surprise, the chef engaged in this poor-quality conversation with the regular. While about 20% of the sushi toppings were explained, most were not, leaving me confused about the distinctions. Overall, the unnecessary tension created by the staff and the interaction with the regular felt exclusive and off-putting. Ironically, while photography was supposedly prohibited, the regular was taking pictures ostentatiously.Aside from the wine glasses and bottled beer glasses, all sake was served in pewter vessels, but personally, I find that glassware enhances the flavor of the drinks.The appetizers and sushi were of very high quality, and I was extremely satisfied with the taste. The appetizers, in particular, offered a unique flavor that I couldn't find at other places. The double-circle dish was especially delicious.◆ AppetizersSea BreamTender Octopus Stew ◎Salmon Roe ◎Horse MackerelMonkfish Liver ◎BonitoConger EelSayori Rice Bowl ◎Mozuku Seaweed◆ NigiriSquid ◎WhitingTroutHorse MackerelSimmered Clam ◎Medium Fatty TunaMackerelSea UrchinAoyagi GunkanScallopEgg Less

I made an online reservation for 20:30 on a weekday.Located about an 11-minute walk from "Shin-Kobe Station" on the subway, this restaurant is a powerhouse recognized as a "Tabelog 2026 Bronze" and a "Michelin One Star" in Hyogo 2016.Opened in November 2007, the restaurant features a calm Japanese-style interior with a total of 9 seats, making it a cozy establishment.The team consists of Chef Nakayama Josuke at the sushi counter, one chef in the kitchen, and one staff member for customer service.*Wearing a white chef's hat and uniform.I ordered the "Omakase Course for JPY 22,000."Here’s the breakdown and my ratings: 【◎、◯、△】【Appetizers】Sea Bream 〇 The aroma of freshly grated wasabi right in front of me was delightful.Octopus 〇 Tenderly simmered high-quality ingredients topped with yuzu peel.Marinated Mackerel ◎ A seductive flavor from summer Setouchi.Salmon Roe ◎ Marinated in sake lees, a signature dish with deep umami.Monkfish Liver ◎ Absolutely delicious! Creamy with a unique texture, served with yuzu.Bonito ◎ A refreshing dish made with fatty bonito!Mini Rice Bowl with Sweetfish 〇 Finely sliced sweetfish with egg yolk and red vinegar rice was a perfect match!Anago (Conger Eel) ◎◎ Grilled to perfection, served with freshly grated wasabi. The aftertaste of the char was exquisite.Mozuku Vinegar ◎ The last appetizer was a refreshing dish of thin mozuku seaweed.【Sushi】Sumi Ika (Cuttlefish) ◎ The contrast between warm rice and cold topping was impressive.Kisu (Japanese Whiting) ◎ A wonderful umami that expands in the mouth, prepared with kombu.Satsuki Masu (Cherry Salmon) ◎ The delayed umami was remarkable!Simmered Clam ◎◎ Absolutely delicious! A piece with a soft texture and deep flavor, served with wasabi and yuzu.Tuna ◎ Pairs well with slightly stronger red vinegar rice.Horse Mackerel ◎◎ Beautifully cut with fine knife work. The aging was impressive!Small Clams Gunkan 〇 Made with fresh seaweed.Sea Urchin ○ Served as nigiri instead of gunkan; I would have liked more information about its origin...Mackerel Bonito ◎ A summer fish from Setouchi.Soup ◎ A spicy and flavorful red miso soup with junsai.Shrimp ◎ Tuna Red Meat Marinade 〇 Anago ◎◎ Fluffy and delicious!Egg ◎ A castella-style closer.Tea ◎ Gari (Pickled Ginger) ◎ Strong style with spicy ginger finished in sweet vinegar, thinly sliced and pink.Non-Alcoholic Beer ◎ All-Free Served in a delicate glass, as expected from a high-end restaurant.There was no background music.The clientele consisted of regulars, couples, and solo diners.The restaurant was fully booked.The ratio of women was about 40%.By the way, the Tabelog rating at the time of my visit was 4.22, ranking first among 1273 sushi restaurants in Hyogo.The craftsmanship and creativity of the chef were impressive.While there was lively conversation with regulars, the explanations of the sushi toppings were somewhat lacking...This Michelin-listed restaurant shines with the discerning eye and skill of a chef with experience in the fish wholesale industry.It was a great meal!Please note that photography inside the restaurant is prohibited. Less

I finally got to visit this place, which I've been looking forward to. Although I had a reservation for 8:30 PM, it was, of course, fully booked. The first half of the meal featured a variety of appetizers, mainly aged sashimi, which was absolutely delicious. I enjoyed around 10 types, including sea bream, octopus, and salmon roe, and the ankimo (monkfish liver) was simply outstanding. In the second half, I was treated to sushi, including my favorite blue fish, as well as clams, sea urchin, eel, and medium fatty tuna. Each piece was exquisite, and I was truly impressed by the chef's exceptional skills. The red miso soup was also great. I had a wonderful meal. Thank you for the feast, and I will definitely come back! Less

"Sushi Josuke"Renowned as the number one in Hyogo Prefecture, "Sushi Josuke" truly values its regular customers. Unfortunately, I had no connections with the regulars, so I had given up hope of visiting. However, with the introduction of "Tabelog reservations," I frequently checked for availability and finally returned after six months! Thank you, Tabelog m(_ _)mOn this night, I arrived at "Sushi Josuke" a little before my reservation time! Since taking photos inside the restaurant is not allowed, I snapped a picture of the facade and planned to immerse myself in the world of "The Sushi Master" Takashi Nakayama with just my notes. I requested the "water of life" (drinks) as omakase (chef's choice) (^^)◉ Appetizers ◎ Sushi ⭐︎ Water of Life⭐︎ Draft Beer (Small)→ First, to quench my dry throat...⭐︎ Nara Mimuro Sugi→ Of course, paired with the dishes!◉ Sea Bream with Soy Sauce and Wasabi→ Starting with the fresh Akashi sea bream! Enjoying the texture (^^)◉ Soft Boiled Octopus with Yuzu Zest→ Next, more Akashi octopus! This soft-boiled version has an exquisite texture! I love this perfect tenderness! You can really appreciate the meticulous work of Chef Josuke (^^)◉ Salmon Roe Pickled in Sake Lees→ This must be a specialty! Pickling salmon roe in sake lees is quite rare. The flavor is just right because it’s done through gauze! This time, it was likely made with Daiginjo sake lees, giving it a gentle sweetness ♡◉ Marinated Baby Horse Mackerel with Sesame→ The aroma and umami of this marinated baby horse mackerel are wonderful! This is truly Chef Josuke's forte (^^)◉ Monkfish Liver with Yuzu Zest→ This fluffy monkfish liver is one of a kind ♡ I can't stop drinking...⭐︎ Hiroshima Houken Junmai Ginjo Ryuuka→ An impeccable summer sake from Houken!◉ Bonito with Yuzu Pepper→ Chef Josuke happily said, "Finally, the bonito is good..." Indeed, it has a nice layer of fat and is white! The richness of the fat pairs perfectly with the yuzu pepper! Delicious (^^)◉ Baby Fish with Egg Yolk Micro Rice Bowl→ Next is a micro rice bowl with baby fish and egg yolk (^^) The baby fish coated in yolk really stands out! So tasty!◉ Grilled Conger Eel with Wasabi→ The freshly grilled conger eel with wasabi is delightful ♡◉ Sea Lettuce Vinegar→ Prepared with Tosa vinegar? This sea lettuce is a light palate cleanser, leading into the sushi!⭐︎ Shimane Ouroku→ Next is Ouroku! I’m thrilled with this series of my favorite waters (^^)Now, we enter Chef Josuke's sushi world! Each piece is crafted with care for the temperature of the rice, showcasing the artistry of a true craftsman ♡◎ Cuttlefish→ Perfectly chewy and crispy! The seasoning is exquisite (^^)◎ Sandfish with Kombu and Vinegar→ The sandfish is enhanced by kombu while still enjoying a light vinegary taste! A shining example of meticulous work! Delicious!◎ Satsuki Masu (Cherry Salmon)→ I finally meet the rare Satsuki Masu (^^)/ Its flavor is distinct from Biwa Masu and Sakura Masu, and I’m impressed m(_ _)m◎ Horse Mackerel→ I love fragrant horse mackerel! Of course, it’s packed with flavor (^^)v⭐︎ Miyagi Hidakami→ Next is my classic Hidakami! Absolutely perfect!◎ Choshi Clam from Kujukuri, Boiled Clam→ I’m moved by this boiled clam! The tenderness is a testament to the careful preparation... Thank you, Chef Josuke m(_ _)m◎ Iki Hon Maguro Chutoro→ To encounter such a fatty and fluffy chutoro during summer is a delight! Wonderful ♡◎ Aoyagi (Clam) with Seaweed→ Here’s a rare Aoyagi! It’s hard to find in Kansai! And the seaweed is exceptional... A perfect pairing of top-notch Aoyagi and seaweed! Cheers (^^)/◎ True Bonito→ One of the two summer fish giants from Setouchi, the true bonito (^^) Enjoying it as sushi is one of the charms of Josuke! Relishing the unique flavor of its flesh!⭐︎ Yamagata Juyondai Kamishiro Sake Mirai→ Here, Chef Josuke gently pours this into my sake cup! I truly savor the taste of "The Juyondai"! Thank you m(_ _)m◎ Aomori Purple Sea Urchin→ I wondered if it was from Yura, but it’s actually Aomori purple sea urchin! Yura isn’t good yet. However, the Aomori ones are fantastic, and I’m thrilled to enjoy them as sushi instead of gunkan!◎ Scallop with Boiled Scallop→ The scallop is gently boiled and prepared along the fibers (^^) Delicious!⭐︎ Mie Jikon Tokuten Omachi Junmai Daiginjo→ A bottle that can only be enjoyed thanks to Chef Josuke’s deep connection with Jikon! This year, it won first place in the super premium category of the sake premium awards! I’m so grateful to enjoy my favorite sake as an Omachi fan m(_ _)m◎ Conger Eel→ The finale of the sushi is conger eel (^^) This is definitely the one!◉ Miso Soup◎ Conger Eel and Purple Sea Urchin Roll→ I noticed they were rolling with conger eel... and they even included the purple sea urchin (^^) It was definitely a great choice!◎ Iki Hon Maguro Nakaochi Roll→ Finally, a roll made with the wonderful nakaochi from earlier! Absolutely delicious!◉ TamagoThus, the wonderful feast crafted by "The Sushi Master" Josuke came to an end... A parade of impressive appetizers and sushi ♡ And enjoying the exquisite waters to the fullest, I ended up with change from JPY 30,000... It’s no wonder I became a regular!Next time, I hope to indulge in the red sea urchin from Yura! It was a great meal m(_ _)m Less

I've been craving sushi lately.When I missed out on sushi, I received an invitation to try a new sushi restaurant.Of course, I accepted!Reading the reviews, I felt a bit nervous as Sushi Josuke seemed to have a reputation for being difficult.However, just before my visit, the bar master reassured me that it was just a matter of a craftsman's temperament, not something to be scared of.I arrived for the second seating, which was a bit late.First, I ordered a small draft beer to quench my thirst.* Nara Mimuro Sugi* Sea Bream with soy sauce and wasabiThe firm texture shows how fresh it is.Once I cut it, the soy sauce flavor penetrated nicely.* Soft-boiled Octopus with Yuzu ZestThe aroma of soy sauce is delightful.The octopus melts in your mouth.* Salmon Roe marinated in Sake Lees(@_@) It has a sweetness to it.Not soy sauce marinated, but sake lees? What a surprising preparation!* Marinated Baby Horse Mackerel with SesameThe richness of the fat makes for a smooth texture.* Monkfish Liver with Yuzu ZestThis airy monkfish liver was a first for me.It felt fluffy, almost like meringue, giving a sense of lightness.* Hiroshima Houken Junmai Ginjo, refreshing!* Bonito marinated in Yuzu PepperThe fatty bonito was excellent, and the refreshing spiciness of the yuzu pepper was a nice touch.I heard it’s hard to find good bonito.* Shirasu (Whitebait) with Egg Yolk, Micro Rice BowlThe presence of the shirasu is incredible (@_@).Using egg yolk usually masks delicate flavors, but the shirasu's essence shines through!* Anago (Sea Eel) with WasabiIt has a strong soy sauce flavor.The unexpected twist of finishing the anago with a sharp soy sauce instead of the usual sweet glaze is delightful!* Akamoku VinegarThe vinegar aroma is prominent but not sharp.It’s refreshing as a palate cleanser.* Shimane OrokuroAll my favorite brands keep appearing!The sushi rice is perfectly seasoned with vinegar, not overpowering, and has a unique balance.It feels sophisticated.* CuttlefishThe smooth sweetness lingers.It has a refreshing finish reminiscent of ramune soda.* Sandfish with Kombu, Vinegar-marinated, with Woodleaf* Satsuki Masu (Cherry Salmon)A rare subspecies of cherry salmon, not often seen.It has a lovely smooth texture.I was disappointed when I hit a small bone, but it wasn’t bothersome.* Horse Mackerel♪* Miyagi HidakamiThe selection of sake resonates with me.I really like it!* Choshi Bay Clam, BoiledThe clam has a crisp texture, and the umami feels deep like Yamato clams, lingering deliciously.The soy sauce aroma adds a nice touch.* Iki Hon Maguro ChutoroDelicious!I usually prefer red meat, but I was lucky to have such tasty tuna.* Aoyagi (Green Clam) GunkanA rare and large aoyagi (@_@).The nori (seaweed) is delicious! It’s dense and flavorful.To preserve the taste, the nori is wrapped in five sheets, giving a rich flavor.The aoyagi is equally impressive in taste (@_@).* True BonitoIt’s rich in fat.They say you can’t serve this unless the quality is high.It’s rare to enjoy it as sushi.⭐︎ Yamagata Juyondai Kamishiro Sake Mirai(@_@)Delicious.I’ll immerse myself in good sake and sushi.* Aomori Purple Sea Urchin* Scallop* Mie Jikon Special Omachi* Anago* Miso Soup* Anago Purple Sea Urchin Roll* Iki Hon Maguro Nakaochi Roll* Tamago (Egg)Everything was delicious!╰(*´︶`*)╯♡The use of vinegar is excellent.It’s smooth and not harsh.The surprising use of sweetness and soy sauce differs from most sushi places.I believe this is sushi you can only find here!I was captivated by its uniqueness.No wonder it’s hard to get a reservation at this medal-winning restaurant.I’ll be waiting for reservation slots to open on Tabelog.The only downside of the second seating is that I had to sprint to catch the last train.I wish it were closer...Thank you for the wonderful meal!It was delicious! Less

Located a 10-minute walk from Sannomiya Station,this sushi restaurant is a Tabelog Silver and one of Tabelog's Top 100 Sushi Restaurants.Photos are not allowed.Here’s what I enjoyed:- Sea Bream- Octopus- Young Horse Mackerel- Salmon Roe Pickled in Miso- Monkfish Liver- Bonito- Sayori (Needlefish) with Egg Yolk Rice- Grilled Conger Eel- Squid- Japanese Whiting- Horse Mackerel- Longfin Mackerel- Clam- Young Gizzard Shad- Fatty Tuna- Bluefin Tuna- White Shrimp- Sea Urchin- Baby Clams- Conger Eel- EggSake from Chiba Prefecture: KankikuSake from Fukushima Prefecture: Sharak Less

The food was delicious.It was surprisingly good! At first, I was quite cautious after reading the reviews, but the entrance had a stylish atmosphere that impressed me. I quietly enjoyed a variety of dishes. The appetizers were tasty, and the nigiri was also excellent. The ankimo (monkfish liver), anago (conger eel), managatsuo (butterfish), and scallops were exceptional. There were so many delicious items that I ended up forgetting some along the way. When I settled the bill and had a chat with the friendly chef, I found him to be very pleasant. The regular customers around me were also very nice.Thank you for the wonderful meal. I will definitely come back again. Next time, I’ll take my time to enjoy it. Looking forward to it! Less

I visited "Sushi Josuke," located about a 10-minute walk from Sannomiya Station, on the hillside of Kitano.This renowned Kobe establishment, run by Chef Josuke, specializes in carefully selected ingredients primarily sourced from Awaji and Akashi, showcasing exceptional craftsmanship.With uncompromising preparation and a unique aesthetic, this restaurant is a highly sought-after destination for food enthusiasts from all over the country, making reservations extremely difficult.♦︎ A serene counter space with 350-year-old cypress trees, where photography is strictly prohibited ── The interior features a beautiful white wood counter, creating a refined atmosphere filled with quiet tension and the chef's passion.The complete ban on photography, including food, allows diners to sharpen their senses and focus on the aroma and temperature changes of the sushi right in front of them.You can spend a special time seriously engaging with the sushi, reflecting the chef's sincere attitude towards his craft.The presence of the sharp rice and overall impressions ── Every aspect, from unique aging techniques to finishing touches, is crafted without compromise, allowing the potential of the ingredients to shine through in every dish.The firm rice, with its well-defined acidity, perfectly enhances the rich toppings and the delicate umami of white fish, providing an exceptional sense of satisfaction.The seamless transition from light appetizers in the first half to robust nigiri in the second half was remarkable, making for a captivating experience from the first piece to the last. It’s definitely a dish that pairs well with drinks.This is a representative establishment of Kansai, where you can casually and deeply savor the true spirit of Edomae sushi in a sophisticated setting.Thank you for reading to the end, from the reviewer "Instagram@_1show." I appreciate all your likes, follows, and saves for the restaurant. Less

This review is written for the following individuals:- Those who want to enjoy delicious sushi in Sannomiya, Kobe.- Those who wish to pair their meal with drinks.- Those who want to spend some quiet time alone.- Those who want to have a fun time with companions.---On a certain day in June 2026, I visited alone.It was a weekend in Kobe. For a late dinner (around 8:30 PM), I visited the amazing sushi restaurant, Sushi Josuke, located in Sannomiya.The restaurant has no sign and no noren (curtain) hanging outside. Upon opening the door and walking down the corridor, I was greeted by a beautiful space adorned with white wood.The menu consists only of an omakase course. Photography inside the restaurant is prohibited, so I did not take any pictures of the dishes.● Sea Bream Sashimi ● Tender Boiled Octopus ↓ I’m not sure if it was from Akashi, but it was truly delicious. The sea bream sashimi had two pieces that seemed to have different textures, possibly from the back and belly. The octopus was incredibly tender, with a refreshing touch of sudachi (Japanese citrus).● Horse Mackerel Sashimi ● Ikura (Salmon Roe) ● Monkfish Liver with Sudachi ↓ The horse mackerel was enhanced by the ginger soy sauce. The ikura was marinated in miso, and it was my first time trying this; I didn’t expect it to pair so well. The monkfish liver was rich in flavor without any unpleasant aftertaste.● Spawning Spear Squid ↓ The texture of the eggs combined with the sweet and savory reduction was delightful.● Small Rice Bowl with Fish and Egg Yolk ● Grilled Conger Eel ● Mozuku Vinegar ↓ The small rice bowl and grilled eel were so delicious that I felt grateful to be born Japanese. I love mozuku vinegar, and I was happy to enjoy it here as well.From here, we moved on to the nigiri sushi. While I can’t recall all the types of sushi, each one was incredibly delicious:◯ Cuttlefish ◯ Sandfish? ◯ Boiled Clam ◯ Spanish Mackerel? ◯ Sardine ◯ Fatty Tuna ◯ White Shrimp ◯ Small Clam Gunkan ◯ Scallop ◯ Sea Urchin ● Red Miso Soup ◯ Salted Conger Eel ◯ Braised Conger Eel ◯ Bonito? ● Egg ● Drink - Oolong Tea ↓ It’s hard to put into words, but I was able to savor the unique flavors of each dish. The bluefin tuna and sea urchin were outstanding, but I was particularly impressed by the clear umami of the cuttlefish and the distinct flavors of the salted and braised conger eel.What I regret is that I overthought things and didn’t order the tuna rolls that seemed to be popular. Everyone at the table was enjoying them (some even had several rolls), and as days go by, I find myself regretting that decision.Next time, I will visit again in a different season. Thank you for the meal.---Bronze AW 2026 2026 Goal: Visit a total of 38 target restaurants by the end of the year. I have now visited a total of 42 restaurants.Next target restaurants to visit: - Hikariya Nishi, Matsumoto City, Nagano Prefecture / French Cuisine - Yamasei, Matsumoto City, Nagano Prefecture / Eel - Unagi no Matsuka, Matsumoto City, Nagano Prefecture / Eel *I will visit them around the same time.---Sushi WEST 100 Best Restaurants 2025 2026 Goal: Visit a total of 5 target restaurants by the end of the year. I have now visited a total of 5 restaurants.Next target restaurant to visit: - Kyogoku Sushi, Nagahama City, Shiga Prefecture ---Upcoming visits (August to September): - Ronin, Nagoya City, Aichi Prefecture / Japanese Cuisine - Reconnaissance, Nagoya City, Aichi Prefecture / French Cuisine - Cha Kaiseki Onishi, Yaizu City, Shizuoka Prefecture / Japanese Cuisine - Sai, Nagoya City, Aichi Prefecture / Italian Cuisine Less

I had been wanting to visit this sushi restaurant near the Ijinkan in Kobe's Sannomiya area for a long time. Until now, I had never been able to reach them by phone, but since the restaurant and Tabelog are celebrating their 20th anniversary, they have started accepting new reservations through Tabelog. It’s uncertain whether they will continue to accept reservations through Tabelog in the future, so if you want to visit, make sure to book early.This restaurant has some unspoken rules, so be mindful of them. These rules seem to stem from a desire for customers to enjoy the sushi as soon as it’s served.○ No photography with mobile phones. ○ Eat the sushi promptly once it’s served. (If you take too long to start, you might hear, "Please enjoy your sushi.")The entrance of the restaurant is impressive, and the name isn’t even displayed. There are a total of 9 seats. I noticed one man dining alone and three women, so it’s possible to dine solo (at least two of them were first-timers).At first, I chatted with the regulars sitting in front of me, but eventually, I started talking to the newcomers as well. By the middle of the meal, both regulars and first-timers were engaged in conversation. If you enjoy alcohol, you might hit it off with the owner. Just be careful not to drink too much and cause a scene.○ Sashimi Course (9 items) All were served on small plates, which were so beautiful that I felt like collecting them at home. • Sea Bream with Sauce • Octopus with Sudachi The large sudachi peel was shaved and placed on top. It was shockingly tender, a level of softness I had never experienced before. They say it takes several days to prepare. • Miso-marinated Salmon Roe • Young Horse Mackerel • Sayori with Egg Yolk Rice The finely sliced sayori was presented in a way that resembled beef tartare. I was surprised by the bright red color at first, wondering what was mixed in. How can egg yolk make it this red?! Is there red vinegar sushi rice hidden underneath the sayori? • Monkfish Liver with Sudachi It was shaped into a round form. So smooth that I wanted to have seconds. • Stuffed Spear Squid Grilled at high temperature for 5 seconds, then finished at low temperature, close to raw. • Grilled Conger Eel A perfect balance between crispy and tender. • Mozuku Seaweed It was crunchy.○ Sushi Course I was chatting with the owner, so I’ll share what I remember. There were about the same number of items as in the sashimi course. The sushi rice was seasoned with red vinegar. • Squid Nigiri • Horse Mackerel • Bonito • Kiss and Mitsuba • Fatty Tuna Nigiri It truly melts in your mouth. • Sea Urchin Nigiri The sea urchin was beautifully arranged with four even slices on top. • Baby Clam Gunkan • White Shrimp • Grilled Eel Nigiri The eel was sliced and served quickly. It was very tender, offering a different impression from grilled eel. • Grilled Clam Nigiri • Red Miso Soup • Lean Tuna Nigiri • Egg Not as nigiri, just the egg itself. It was shaped like a cube. Fluffy and sweet, reminiscent of castella.I ordered green tea, which was complimentary, so the total came to JPY 22,000, with no additional charges. I think it’s a good value. By the time the course ended, it was around 11:45. More than half of the guests remained, continuing to eat. Some even expressed to the owner their concern about missing the last train, but they wanted to enjoy the sushi to their heart's content, planning to take a taxi back to Osaka. If I had more time, I would have loved to stay and savor the food. I didn’t realize there was such a wonderful sushi restaurant in Kobe.The owner spends most of the day preparing, and he truly loves his work. If you want to experience the owner’s dedication to sushi, you should definitely visit! Less

When it comes to sushi in Hyogo Prefecture, Sushi Josuke is the most famous and frequently mentioned place. I had wanted to visit for a long time, but it was difficult to make a reservation. Recently, I heard they opened up reservations on Tabelog, so I finally got to fulfill my wish and visit. Photography of the sushi is prohibited. Everything was incredibly delicious, and I had a wonderful time. The course started at 20:30 and lasted until 24:30, a four-hour experience. From start to finish, it was all too delicious. I’m already looking forward to my next visit! Less

A Deep Dive into Sushi: A Rich 3-Hour ExperienceAfter several unsuccessful attempts to make a reservation at the popular Kobe sushi restaurant "Josuke," I finally found an available slot that coincided with my business trip. Without hesitation, I booked it and had my long-awaited first visit. Since photography is not allowed inside, I will share my review through text only.The wall directly in front of the counter features an impressive earthen wall. Behind it, the head chef quietly prepares each dish, with minimal conversation with the guests, creating a serene atmosphere as the omakase begins.**Appetizers** Sliced Sea Bream / Simmered Octopus / Miso-marinated Salmon Roe / Young Horse Mackerel / Monkfish Liver / Sayori with Egg Yolk and Sushi Rice / Stuffed Spear Squid / Grilled Conger Eel / Fresh Mozuku Seaweed **Nigiri** Squid / Whiting / Horse Mackerel / Trout / Bluefin Tuna / Simmered Clam / Spanish Mackerel / Mackerel Pike / Scallop / Small Shrimp / Simmered Conger Eel / Red Miso Soup / Egg **Beverages** Kirin Beer (small bottle) / Banshu Ikko (Hyogo) / Houou Bidan (Tochigi) What stood out the most throughout the meal was the meticulous temperature control and the expression of flavors. Each component—from the sushi rice to the toppings and appetizers—was served at the optimal temperature to enhance its appeal, and the aromas that emerged were clearly calculated. The precision in temperature design for each dish conveyed the chef's focus and uncompromising dedication to his craft.To summarize the characteristics of the sushi:- A sharp, well-balanced sushi rice made primarily with red vinegar, emphasizing acidity.- Small, delicate nigiri that showcases the contours of the rice.- Precise cuts and various types of sauces tailored for each topping.- Careful techniques such as pressing, simmering, grilling, and smoking to bring out the best in the ingredients.The sushi rice was particularly striking. Unlike the sweetened red vinegar used in Edomae sushi, this version had a strong aroma and acidity that initially surprised me. Served at a higher temperature, the red vinegar's fragrance was even more pronounced. However, as I continued eating, the acidity highlighted the umami and aroma of the toppings, stimulating my appetite for the next piece. Before I knew it, I was completely immersed in the world of Josuke sushi.While some reviews mentioned issues with service, I believe the space is designed for both the chef and the diner to sincerely engage with the food, so I had no complaints. For about three hours, I enjoyed a rich experience focused solely on the cuisine and sushi, free from unnecessary distractions or excessive attentiveness.I now have one more reason to make the trip to Kobe. Less

Located in the preserved area of Kitano-cho Yamamoto-dori, near the famous tourist spot of Kobe, this restaurant is one of Hyogo's top establishments, impressing both local regulars and food enthusiasts alike.The owner, Mr. Nakayama Josuke, is self-taught and opened the restaurant in 2007. He has received accolades such as the Tabelog Award and a Michelin star. Initially, reservations were not accepted, but now, in celebration of the restaurant's 20th anniversary, you can book through the Tabelog website.There is no sign at the entrance; a lantern serves as the landmark. Inside, there are 9 counter seats, creating a serene space devoid of any unnecessary distractions. Photography is not allowed inside, allowing guests to focus on their meals.Enjoy the delicate Edo-style craftsmanship in the dishes amidst the tranquility. Both the appetizers and sushi are served at a delightful pace.Each appetizer is meticulously prepared, showcasing the owner's dedication and originality. The Aomori Prefecture's stuffed spear squid offers a wonderful sweetness from the eggs and tentacles, enhanced by the refreshing flavor of sudachi and a touch of soy sauce. The miso-marinated salmon roe has a subtle aroma, while the rich and smooth ankou (anglerfish) liver and a flavorful small rice bowl topped with sayori (sandfish) and egg yolk highlight the skillful seasoning and cooking that maximizes the ingredients' natural flavors.The sushi is carefully temperature-controlled, with the red vinegar rice providing a perfect balance of acidity and saltiness. The sushi is elegantly crafted, allowing the unique characteristics of each topping to shine while delivering a gentle melt-in-your-mouth experience. The toro (fatty tuna) has a moist texture and rich flavor, presented in a "7-layer peel" style for an intense taste. The hand-chopped scallop sushi harmonizes beautifully with the sweetness and refreshing flavor of sudachi, while the uni (sea urchin) sushi boasts a stunning form, with its sweetness and umami filling the mouth.The owner's sincere attitude and remarkable skills are reflected in the dishes, elevating flavors and textures with subtle accents and seasonings, showcasing a high level of quality. The prices are reasonable, making it a Kobe gem that I would love to visit again.◾️ Tabelog Bronze◾️ Tabelog's Top 100 and Sushi Top 100◾️ Michelin One Star【Omakase Course】- Sea Bream- Tender Octopus with Sudachi- Miso-marinated Salmon Roe- Horse Mackerel- Ankou Liver with Sudachi- Aomori Prefecture's Stuffed Spear Squid with Sudachi and Soy Sauce- Sayori Rice Bowl with Egg Yolk- Grilled Conger Eel- New Mozuku Vinegar* Squid* Kisu (Japanese whiting), Mitsuba* Horse Mackerel* Simmered Clam* Marinated Biwa Trout* Honmaguro Toro, 7-layer peel* Smoked Sawara (Spanish mackerel)* Small Clam Gunkan* Hand-chopped Scallop with Sudachi- Red Miso Soup with Water Shield* Katsuo (Bonito)* Uni (Sea Urchin)* Simmered Conger Eel- Ladle* Drinks Less

I visited Sushi Josuke in Sannomiya, Kobe for my regular visit in June 2023.I always look forward to this day.[Omakase Course]✽ Sea Bream✽ Octopus✽ Small Horse Mackerel✽ Salmon Roe✽ Stuffed Squid✽ Rice with Egg Yolk and Fine Fish✽ Conger Eel✽ Mozuku Seaweed✽ Squid✽ Sandfish✽ Donchichi Horse Mackerel✽ Trout✽ Fatty Tuna✽ Clam✽ Scallop✽ Conger Eel✽ Sea Urchin✽ Small Horse Mackerel✽ Egg✽ Draft Beer✽ Japanese Sake Nanahon Yari, Shiga✽ Japanese Sake Kuro Ryu, Fukui✽ Japanese Sake Nuhata Sake, Niigata✽ Japanese Sake Izumo Fuji, Shimane✽ Japanese Sake Jikon, MieEverything from the appetizers to the nigiri was absolutely delicious on this day.The small horse mackerel among the appetizers and the fatty tuna and clam in the nigiri were particularly outstanding.It was a great meal!! Less

This marks my 83rd visit.While some have pointed out that my explanations about my dining approach are unnecessary, as someone who has visited without any prior knowledge and made numerous mistakes, I feel it’s important to continue sharing this information.So, as a seasoned patron of "Sushi Josuke," let me start with the essential dining etiquette:1. Make reservation calls outside of business hours! Since Mr. Josuke does not have any apprentices, he personally answers the reservation calls, and doing so during business hours disrupts the flow.2. Answering your mobile phone (even if you step away) is a taboo! This is not just a rule for Josuke.3. Eat the sushi promptly after it’s served! This is common sense for regulars! The sushi is served at the perfect temperature, so timing is crucial.4. Go to the restroom only when you have time after eating your sushi and before the next serving! This is also to maintain the serving pace.If you follow these guidelines, you won’t be seen as the eccentric person rumored about!I arrived at the restaurant after walking from Sannomiya Station via the Kitano-zaka route!Despite the low temperature during the rainy season, the humidity made me sweat by the time I reached the restaurant!I met up with a friend who was visiting for the second time and we entered the restaurant!"Welcome!"As always, the aroma of cypress and red vinegar filled the air!I ordered a drink!Here’s the record of my experience in the Josuke world that unfolded:【Appetizers】- Sea Bream- Tender Octopus- Small Horse Mackerel- Salmon Roe Miso Marinade- Monkfish Liver- Bonito- Small Sawara Rice Bowl- Conger Eel- Mozuku Seaweed【Sushi】- Squid- Whiting- Trout- Horse Mackerel- Simmered Clam- Tuna①- Skipjack Tuna- Tuna②- Small Clam Gunkan- Simmered Scallop- White Shrimp- Sea Urchin- Simmered Conger Eel with Salt- Red Miso Soup- EggWhile observing Mr. Josuke’s professional techniques, I indulged in the blissful experience of the most perfectly seasoned rice and the harmony of the toppings!Today, the tuna was particularly excellent.Sushi Josuke is the only choice.Currently, Tabelog rating: 4.21. Less

I finally had the chance to visit Sushi Josuke during Golden Week, which I had been looking forward to for a long time.I had wanted to go for a while but had given up due to the difficulty of making a reservation. However, I discovered that they had opened up some slots on Tabelog, so I quickly made a reservation for the 8:30 PM seating and went with excitement.Just like at the Sakai branch, it’s a testament to the owner’s character and confidence that they open up slots at such a hard-to-book restaurant, allowing more people to enjoy their delicious sushi.We started with the dishes, including my favorite sakura-boiled octopus, deeply flavored miso-marinated ikura (possibly sujiko), carefully prepared ankimo (monkfish liver), and a small rice bowl with yellowtail roe, all of which were incredibly delicious before moving on to the nigiri.The nigiri was made with red vinegar and salt, resulting in a sharp, non-fatiguing rice. Each piece of nigiri was meticulously crafted and served to each guest, and before I knew it, I had devoured them all. The boiled clams, lean tuna, and kisu (sandfish) were particularly memorable, and I ended my meal with some hosomaki (thin rolls) and left feeling completely satisfied.When I stepped out of the restaurant, it was already past midnight, but the time had flown by, making for a fulfilling and happy day. It was a great meal! Less

I made an online reservation through Tabelog and visited alone on Sunday at 17:30.To sum it up, it was a "nervous yet overwhelmingly exceptional dining experience." I was seated at the counter almost directly in front of the head chef. This arrangement heightened my nerves as a first-time visitor, but it also allowed me to enjoy the luxury of closely observing the chef's precise movements and cooking process.The dishes served could be categorized into three levels of deliciousness:"Delicious""Very Delicious""Out of this World Delicious"Among them, the ankimo (monkfish liver) was shocking and one of the highlights of the day. Although there were many dishes, the portions were modest, leaving me with a satisfying fullness by the end of the course.The sushi rice was made with red vinegar, minimizing sweetness, and the temperature control was meticulous. The slightly firmer texture enhanced the characteristics of the toppings. The gari (pickled ginger) also maintained a consistent direction by keeping sweetness to a minimum.Regarding the atmosphere of the restaurant, I had read numerous reviews on Tabelog and Google Maps beforehand, so I felt no confusion. While I personally found the no photography policy regrettable, I respected the restaurant's rules. As long as you approach with basic manners and respect, there’s no need to feel overly tense (if it doesn’t suit you, you can simply choose another restaurant).◆ AppetizersSea Bream SashimiSimmered OctopusIkura Miso MarinadeYellowtail SashimiAnkimo❗Spear Squid with Roe❗Sayori with Egg Yolk Rice❗Grilled Conger EelMozuku (Iwa Mozuku)◆ Sushi and MoreSquidShirogisuHorse MackerelClamToro❗SalmonSpanish MackerelSimmered ScallopSmall Clam GunkanSea Urchin❗White ShrimpConger Eel❗Red Miso SoupEgg* (❗) indicates items I found "out of this world delicious."◆ AlcoholDraft BeerBanshu Ikko (Hyogo, half serving)Houou Bidan (Tochigi, half serving)Daisuke (Aomori, half serving)Joyo (Kyoto, half serving)Suigei (Kochi, half serving)Jikon (Mie, half serving)I stayed for a leisurely 2.5 hours.The total bill for this exquisite experience was JPY 27,000. While this is not a price I can casually afford, I can understand why many reviews describe it as "cheap" given the quality and completeness of the offerings.If the opportunity (and budget) arises, I would definitely want to revisit this establishment.It was a great meal! Less

Visited in May 2026.Every dish and sushi was incredibly delicious.Highlights included:- Sole (Mako-garei)- Young Yellowtail (Tsubasu)- Monkfish Liver (An-kimo)- Stuffed Spear Squid (Komochi Yari-ika)As for sushi, I particularly enjoyed:- Horse Mackerel (Aji)- White Shrimp (Shiro-ebi)I found the white fish at Josuke to be especially tasty.Strictly speaking, I don't think Tsubasu and Aji are classified as white fish. Personally, I consider the narrow definition of red fish to be tuna (Maguro) and bonito (Katsuo). Less