Sushi Matsumoto (鮨 まつ本) Nishinomiya

Utilized the restaurant on the evening of Saturday, August 29, 2026 (reservation made).☀️ Weather: ☀️ Sunny Waiting time: Fully booked Payment: Cash only This was my multiple visit to the restaurant. Once again, I was thoroughly satisfied with the omakase course. Each time, it offers a rich two-hour experience filled with surprises and delights. The comparison of sea urchin was astonishing—who knew the flavor could vary so much based on origin and type? I’m always amazed by the differences. The unique way of serving sweetfish was a continuous discovery. I absolutely love the combination of scallop and sea urchin. This time, the horse mackerel might be the winner. But I also really enjoyed the scallop nigiri I added! Haha. As for the squid and shrimp, to be honest, I’ve never found them delicious elsewhere, but here, they were so good that I wanted seconds. What’s the secret? I can’t quite grasp it! Haha. Each dish is thoughtfully crafted, making every single one a masterpiece. The service is meticulous yet bold, truly a restaurant that can be called a national treasure. Less

I visited for the evening course.In a calm atmosphere, I enjoyed wonderful sushi and appetizers that reflect the chef's dedication.The sea urchin (uni), tuna, and eel nigiri were particularly impressive, with a perfect balance of freshness and rice that melted in my mouth.The presentation and dishware were beautiful, allowing me to enjoy an exceptional experience for all my senses.The service was attentive and made for a comfortable environment, making this a restaurant I would love to visit again on a special occasion. Less

It seems that this restaurant, which opened just two years ago without any prior training, has already earned two Michelin stars... truly remarkable.The location in the quiet, upscale neighborhood of Kurakuen is also a plus.This time, I opted for the evening Omakase course, which included eight appetizers and twelve pieces of sushi, offering a generous amount of food.All of these dishes were prepared by the chef working solo.Each action taken by the chef was incredibly meticulous.There were no flashy presentations, but simply watching the careful work being done right in front of me conveyed the quality of this establishment.The sushi rice was seasoned with white vinegar, giving it a mellow flavor.It’s not the type that is overly tangy or salty, allowing the taste of the toppings to shine through without interference.The rice was slightly firm, creating a perfect balance with the melt-in-your-mouth texture.I heard that the temperature of the rice is adjusted depending on the topping.Three appetizers particularly stood out to me:The first was a comparison of two types of sea urchin: the purple sea urchin from Hakodate and the red sea urchin from Amakusa.Even though they are both sea urchin, they have different characteristics; the purple sea urchin has a vibrant aroma that spreads as soon as it enters the mouth.On the other hand, the red sea urchin is richer and leaves a strong umami flavor on the tongue.While both are delicious on their own, tasting them together enhances their individual qualities even more.The second was a paté made from the whole body of sweetfish.This dish showcases the rich umami flavor, with the unique aroma and slight bitterness of the sweetfish coming through beautifully. It pairs interestingly with baguette.It offers a different perspective on enjoying sweetfish compared to simply grilling it.The third was a sushi roll made with thick-shelled surf clam and concentrated flavor of the fish roe.The thick surf clam combined with the umami and saltiness of the fish roe creates a harmonious flavor, and while it looks simple, the more you chew, the more the flavors intertwine.I wished I could have enjoyed some Japanese sake with this (though it was perfectly fine without any alcohol).Now, moving on to the sushi.Among them, the standout was the specialty, the swordtip squid.The thick swordtip squid is cut into three layers and stacked to incorporate air.It’s not just about making fine cuts; the fluffy texture created by layering adds an interesting element.Instead of chewing, the sweetness of the squid spreads as it melts together with the rice.The marinated red fish was also to my liking.A piece of thick red fish that had been marinated, it paired wonderfully with the subtly flavored white vinegar rice.The meal concluded with a rolled omelet made with sushi rice.The course was priced at JPY 24,000.While it’s certainly not a cheap price, considering the volume of eight appetizers and twelve pieces of sushi, the quality of the ingredients, and the meticulous work put into each dish by the chef alone, it is definitely worth it. Less

I visited Sushi Matsumoto, a Michelin-starred restaurant located in Kurakuen, Nishinomiya, which has also been selected as one of Tabelog's top 100 restaurants.I had been there three times before, but this was my first visit in several years. I was excited to see how my previous impressions would change.The meal consisted of 10 dishes, starting with Junzai and Bafun Uni, followed by a bowl of Murazaki Uni and Yura's red uni. I was thrilled to taste this year's first seasonal red uni, although it could have been a bit sweeter.Next, I enjoyed the steamed abalone with a spiced abalone liver sauce curry, which I remembered fondly from my previous visits. There was also a new addition, aayu pâté, and the combination of Bachi Ko wrapped in nori and mochi was exquisitely delicious, making me feel as if I were in an innovative restaurant.After the Tai Sasa-zushi, we moved on to the nigiri. The rice, seasoned with white vinegar, had a gentle sweetness.We started with swordfish, followed by thinly sliced and layered Hira-gai, which was delightful. Then came the aji, marinated akami, toro, and a small bowl of Nodoguro, followed by sweet shrimp, steamed anago, and hand-rolled toro-taku. Finally, I enjoyed a unique egg wrapped in a thin omelet, leaving me satisfied as I headed home.As expected from a renowned establishment, both the skill and service were impeccable. During my previous visits, I sensed they were still experimenting, but now they confidently offer a well-established menu. I definitely want to visit again! Less

I visit every three months for seasonal reservations.Since it's summer, we had the grouper served with summer squash.I didn't realize grouper sashimi could be so flavorful!The summer squash was crunchy.The sweetfish mousse on a baguette paired perfectly with the drinks.The nigiri in the second half melted in my mouth.I really love the marinated tuna here.Everything is delicious, though!Today's soup was a clear broth with sweet sea bream.It tasted like a rich consomme.The kohada (gizzard shad) had more fat than the one I had last time.In Himeji, we call this konoshiro, and it's a fish for summer festivals.The final toro roll was a toro-taku (fatty tuna with egg).It ended with a sweet tamagoyaki (Japanese omelet).It was a great meal.I look forward to the next visit! Less

My first visit was just five minutes before opening on a Sunday afternoon. The location is about a 7-8 minute walk from Hankyu Railway Kurakuen-guchi West Exit. After exiting the station, head west along Kurakuen-guchi Street for about 500 meters, then turn right at the second traffic light. The restaurant is on the left at the corner, just 20 meters ahead.Upon arrival, I followed two customers entering the restaurant. Inside, there were already seven guests enjoying their drinks. The entrance didn’t have a noren (fabric curtain), making it a bit hard to find.The drink menu didn’t list prices. I asked for the bill. There was one chef and three women working behind the scenes. The restaurant has only ten counter seats, and the interior is very simple with minimal decor.The first dish was a starter of Miyagi’s purple sea urchin and a spoonful of fresh seaweed. Next, I had simmered golden eye snapper with sweetfish patty and sansho pepper, followed by delicious sea bream sushi, and then the sushi making began.First up was squid with a squeeze of yuzu and a pinch of salt; the texture was incredibly soft, breaking apart the moment it hit my mouth. Next was a very rare flat clam, followed by golden eye snapper sushi. Then came marinated tuna, including medium fatty tuna, and two types of sea urchin, both exquisite: purple sea urchin and horse mackerel sea urchin.The sweet shrimp was large and meaty, and the broth made from the shrimp was exceptional. Following that, I enjoyed a large, well-textured whelk, sweet and delicious simmered eel, and fatty tuna wrapped in seaweed. The meal concluded with a dried gourd roll that included a sweet omelet.Regular customers were already making reservations for August to October, but it seems there are few openings. It appears that some days in November are already fully booked. This place is very popular. I paid in cash and left after about a 90-minute course. Less

About a 10-minute walk from Hankyu Kurakuen-guchi Station.This was my first visit, and I was immediately impressed by the beautiful entrance and the calm, dignified atmosphere. As I entered, I could smell the fragrance of insect-repellent incense.I started off by refreshing my palate with a beer from Ebisu.For appetizers:- Junzai (sea snail) with yuzu broth- Dashi with Akashi Aki and cucumber- Horse manure from Hokkaido with double mini sea urchin rice bowl- Steamed bonito- Rare grilled sweetfish- Grilled surf clam, sweet and delicious!- Bachi-ko (a type of fish) with mochi seaweed- Sea bream sushi wrapped in bamboo leaves- Various types of nigiri, leaving me quite full (^◇^;)Especially at the start of the nigiri, the combination of bachi-ko and mochi seaweed was an irresistible delight for sake lovers!The head chef handles all the preparation and sushi making by himself, which I can imagine is quite challenging.A great restaurant not only focuses on the food but also considers how to create the right atmosphere, which was a valuable lesson for me.It was a great meal."There’s a reason why it’s delicious." Less