Takahashi Kentaro (髙橋 謙太郎) Osaka

From the moment you step inside, the refined atmosphere and attention to detail heighten your expectations.The dishes allow you to truly savor the flavor of the fish, while maintaining an overall delicacy. The use of salt and fat is exquisite, and the umami expands as you chew, rather than just upon first bite.The nigiri showcases a wonderful harmony between the rice and the topping, emphasizing the quality of the ingredients rather than flashy presentation.The beautiful tableware and plating make each dish a delight to enjoy as it arrives.There’s no heaviness often associated with post-meal fatigue, allowing for a pleasant experience until the very end. It feels more like visiting a place to experience the world of Kentaro Takahashi than just eating sushi.It's easy to understand why reservations are hard to come by. I look forward to returning when the seasons change.It was a great meal. Less

The sushi is served in a style where nigiri is presented starting from the second dish, interspersed with small side dishes. Today, Kentaro greeted us with a smile, and conversations with other guests flowed easily. The order of the nigiri is not served sequentially from one end of the counter, but rather randomly by group, creating a sense of equality among guests. While many sushi restaurants reserve specific seats for their regulars, it’s impressive that there’s no such preference here; I’ve had the pleasure of sitting at every seat in Kentaro’s restaurant. Kentaro often uses Watanabe Akira’s layered iridescent glassware, which makes the nigiri appear to float off the plate. When taking photos, be sure to find the angle that captures this floating effect. Today, I enjoyed a satisfying meal of delicious nigiri and small dishes. I also had a recommended Japanese sake. To start, I had Hiyajiru, a specialty from Miyazaki Prefecture, but Kentaro’s version was extravagant. 【 Ayu Hiyajiru 】 An extravagant cold soup. The Ayu from the Hida River is carefully grilled over charcoal before guests arrive. 【 Meichidai 】 【 Tako 】 Incredibly tender. 【 Kohada 】 【 Katsuo 】 【 Barrelmo and Gari 】 Barrelmo is Italian paprika. 【 Karasumi 】 Two pieces as a bonus. 【 Abalone Soup 】 Extremely luxurious. 【 Koiwashi 】 【 Shiroebi 】 【 Nodoguro Donburi 】 A signature dish; it’s been a while since I had this. 【 Kintoki Grass 】 In clam broth. 【 Ara 】 【 Toro 】 【 Ikura 】 【 Hamaguri 】 【 Aori Ika 】 【 Bonus Ikura 】 【 Aka Uni 】 From Amakusa. 【 Tomato Soup 】 【 Saba No Bōzushi 】 【 Anago 】 【 Tamaki 】 【 Negitoro Maki 】 【 Tamago 】 【 Dessert 】 Matcha Mizuyokan. Thank you, Kentaro, for another wonderful meal today! Less

One of my goal sushi spots, I visited Kentaro Takahashi for the first time.I’m so happy...I’m a bit nervous since I’m alone...But I’m really excited...As I entered the restaurant, I could smell the aroma of grilled sweetfish.It was delightful.The first dish was chilled sweetfish soup.It was incredible.Everything was stripped down to highlight the quality of the ingredients.For my first time with Kentaro, today’s recommendations were...- Karasumi (dried mullet roe)The more I chewed, the more the flavor released, giving me the sensation of eating cheese sushi.- Hamo (pike eel)This dish featured hamo and okra in a broth.Taking a sip of the broth revealed an incredibly delicious flavor from the okra.Of course, the okra itself was also perfectly showcased.- Shiro ebi (white shrimp)It melted in my mouth, intertwining and sticking together.I found myself savoring it over and over again.- Nodoguro don (blackthroat seaperch rice bowl)What is this?So fluffy and light!It was unbelievably delicious, to the point where I felt like I was in heaven...- Uni (sea urchin)He showed me the box it came in, which looked incredibly cheap...But the flavor of the purple uni was out of this world.It’s true that looks aren’t everything; what matters is what’s inside.I’m not about appearances either (laughs).- Anago (sea eel)It was so fluffy and tender that the more I chewed, the less there was left.Ah, I wish I could just keep it in my mouth without chewing.The chef emphasized the importance of chewing well.I really took my time to savor each bite.As someone still learning, there’s so much I don’t understand, but I did grasp some things.I realized that just one visit isn’t enough to fully comprehend it all.I’m determined to keep coming back.It was a truly satisfying meal! Thank you! Less

One of Osaka's most sought-after sushi restaurants, I had been looking forward to visiting this place for a long time!As I passed through the entrance, which had a charming atmosphere that felt unexpected for a building, I was greeted by a beautiful counter and a serene ambiance. While it exuded luxury, it was not overly formal, and the chef welcomed us with a smile.The course featured a style where dishes and nigiri alternated.We started with a cold soup made from sweetfish.The flavor was refined, highlighting the aroma and slight bitterness of the sweetfish while stripping away any unnecessary elements. From the very first dish, I could feel the essence of Kentaro Takahashi's approach, which focuses on the ingredients themselves.The nigiri, including Meichidai, turban shell, white sweetfish, and white shrimp, was all exceptional.Each piece brought out the natural sweetness and umami of the fish without adding excessive flavors.The new season fish was particularly soft, and the delicate umami blended beautifully with the rice. The nigiri melted gently in my mouth, making it easy to continue eating without fatigue.The abalone and the soup also showcased a gentle flavor that highlighted the characteristics of each ingredient.One standout was the nodoguro rice bowl.With a perfect cooking technique that retained moisture, the elegant fat of the nodoguro melded beautifully with the rice. It had a rich umami without being heavy, making me want to have another bowl.The bonito was surprisingly simple, seasoned only with salt.This minimalist approach allowed the natural aroma and umami of the bonito to shine. It was a bold and confident piece that could only come from a chef who believes in the quality of their ingredients.The purple sea urchin was rich and creamy without any off-flavors. The mackerel sushi and the fluffy anago were also outstanding.Towards the end, we had thick rolls, thin rolls with fatty tuna, and tamago. The thick roll, with its perfectly balanced flavors and textures, was a satisfying dish until the very last bite.Throughout the meal, I was impressed not only by the high quality of the fish but also by the exquisite craftsmanship that did not overshadow its natural goodness.The balance of saltiness, fat, moisture, and temperature was meticulously calculated, yet the overall taste felt wonderfully natural.Despite having a considerable number of dishes from appetizers to nigiri, rolls, and desserts, I surprisingly felt light and comfortable after the meal.The warm personality of the chef and the enjoyable atmosphere for conversation made it easy to understand why this place is so popular and hard to book.It was a memorable sushi experience where I could fully enjoy the inherent deliciousness of the ingredients.I would love to visit again!It was a great meal! Less

I visited Takahashi Kentaro for the first time.This is my first time writing a review, but I am always amazed by the variety of appetizers and sushi.Today, the standout was definitely the bonito.It was simply seasoned with salt, but it completely changed my perception of bonito—so delicious that I was left speechless.Making a reservation can be a bit challenging, but I will definitely return.【Dishes we enjoyed】Chilled Sweetfish SoupMeitokuWhelkShinko (young sardine)Salted Cod RoeAbalone, Eggplant, and Tsuru Murasaki SoupGari (pickled ginger) with Ginger and PalermoWhite SweetfishWhite ShrimpSmall Rice Bowl with Nodoguro (blackthroat seaperch)Winter MelonAmateka FlatfishAmateka FlatfishBonitoTunaMudskipper SquidPurple Sea UrchinTomato Miso SoupMackerel SushiAnago (conger eel)Thick RollToro (fatty tuna) Thin RollTamago (sweet egg omelet)Matcha Water Yokan (Japanese jelly) with Shihon Longjing (Chinese tea) Less

My favorite sushi restaurant, Kentaro Takahashi! I was finally able to visit again after a while.- Amakusa White Sweet Sea Bream (aged for 1 week) - Whelk - Shinko (young sardine) - Karasumi (dried mullet roe) - Iwate Steamed Abalone with Eggplant - Miyagi Bonito - White Shrimp - Miyagi Nodoguro Rice Bowl - Aori Squid - Tea from Sichuan Province - Chutoro (medium fatty tuna) with Pepper - Hairy Crab - Ishinomaki Amate Flatfish Liver - Mackerel Sushi - Amakusa Sea Urchin - Tomato Miso Soup - Thick Roll - Rare Chinese Tea I was completely satisfied. It was a great meal! Less

Hida's Miyagawa Charcoal-Grilled Sweetfish Cold Soup Sesame Cucumber, Myoga, and Chives Sushi: Miyagi Sweet Flounder Liver and Engawa Tsubugai (Whelk) with Ice Flavor and Sudachi Sushi: 8 Baby Fish Karasumi (Salted Mullet Roe) Zuiki (Japanese Burdock) with Ginger Soup: Abalone, Grilled Eggplant, and Wood Ear Mushrooms Sushi: Kesennuma Bonito White Shrimp Nodoguro (Blackthroat Seaperch) Mini Rice Bowl Chilled Winter Melon with Clam Broth Sushi: Amakusa Squid Chutoro (Medium Fatty Tuna) Hairy Crab Shiro Amadai (White Sweetfish) Purple Sea Urchin Mackerel Sushi Roll Tomato Miso Soup Sushi: Anago (Sea Eel) Thick Omelette with Kinshi Shunbi The constant pursuit of culinary excellence is impressive. I thoroughly enjoyed my meal tonight. Less

I visited for the first time due to a cancellation slot.I started at 15:00 and stayed for about 2 hours.【What I had】· Hamo (pike eel) with fish somen· Hamo sushi roll· Turban shell and kombu ice· White sweet sea bream· Scallop· Karasumi (dried mullet roe)· Steamed abalone with junsai· Toro (fatty tuna) with pepper· Managatsuo (Japanese mackerel) with kombu dashi· Kohada (gizzard shad)· Makogarei (flatfish) with engawa (fin) and liver· Unagi (eel) Hachiman roll· Red meat (tuna)· White shrimp· Hon-ara (red sea bream)· Amakusa purple sea urchin· Zui-ki (lotus root) and new ginger miso soup· Anago (conger eel)· Maki sushi (rolled sushi)This is the ultimate sushi that maximizes the flavors of the ingredients. I was continuously amazed by the dedication to providing delicious sushi while keeping the salt content so low. It’s a whole new level of sushi, a new realm brought to life by Kentaro Takahashi. I definitely want to visit again! Less

Takahashi Kentaro in Nishi-Tenma, Osaka◇ Omakase (from JPY 36,000)A visit to Kentaro in summer! The first dish, eel somen, was already delicious✨I noticed that the rice has changed a bit compared to last year, and I was impressed by the various new elements.I was hoping to be lucky enough to try the new baby fish, but unfortunately, it wasn't available this time. (I heard it was available the following week.)Still, the kohada (gizzard shad) was delicious, and I was thrilled to enjoy the beautiful tai-ragi (scallop).This time, the toro (fatty tuna) was served with pepper, almost like a meat dish.The fluffy anago (sea eel) was exquisite.I was very pleased that they offered Chinese tea for non-alcoholic guests.Although there were no small bowls of nodoguro (blackthroat seaperch) or ankimo (monkfish liver), it was a transitional period, yet the overall satisfaction was impressive as always.Next time, I’ll be back in November!〈Eel Somen〉〈Eel Sushi〉〈Amate Karei (flatfish)〉〈Octopus〉〈Tai-ragi (scallop)〉〈Karasumi (dried mullet roe)〉(with gari (pickled ginger) and Senshu onion)〈Steamed Abalone〉〈Kamazaki Toro (fatty tuna)〉 with pepper〈Chinese Tea〉 Bai Hao Yin Zhen (White Silver Needle)〈Kohada (gizzard shad)〉〈Tachiuo (beltfish)〉〈Hairy Crab〉〈Shima Aji (striped jack)〉〈Chinese Tea〉 Meng Ding Gan Lu (Meng Ding Sweet Dew)〈Unagi Hachiman Maki (eel roll)〉〈Shiro Amadai (white sweetfish)〉〈Murasaki Uni (purple sea urchin)〉〈Kinmedai (golden eye snapper)〉〈Saba Sushi (mackerel sushi)〉 - additional〈Shin Shoga to Zuiki no Wan (young ginger and burdock soup)〉〈Anago (sea eel)〉〈Tamaki (thick roll)〉〈Negitoro Maki (green onion and fatty tuna roll)〉 - additional〈Tamago (egg)〉〈Chinese Tea〉 Jin Jun Mei (Golden Eyebrow) Less

The Perfect Balance of Flavor at Takahashi KentaroSushi is delicious, but it can leave you feeling thirsty on the way home or puffy the next day. However, here, I truly felt zero food fatigue and it was so gentle on the palate.It was pure bliss to return after two months.✧︎*。Omakase Course from JPY 33,000▫️Hamo (Pike Conger) with Fish SomenI had this last year and it was just as delicious! ✨The noodles are delicate and cut into small pieces, paired with a refined broth and the tender flesh of hamo, along with the flavor of perilla, which was simply delightful.▫️Hamo Pressed SushiInfused with the aroma of wood leaves, it was slightly warm and fluffy.Absolutely delicious! ❣️—Nigiri—▫️Hon-Ara (True Flounder)Fluffy, rich, and melts in your mouth.It was incredibly to my liking, starting off with something so delicious! ✨▫️Boiled OctopusThe suckers had a slightly chewy texture, but the cooking was perfect. The more you chew, the more flavor it releases—so good that you don’t want to swallow it too quickly.▫️Tairagi ClamLayered and the texture is irresistible! ✨While thick pieces are great, these delicate touches are just the best.▫️Karasumi (Dried Mullet Roe)Warm and melts in your mouth, it was incredibly delicious.The way the karasumi blends with the sushi rice is divine! ❣️▫️Abalone with Junsai (Water Shield)The abalone broth was super gentle. ✨Soft and with an excellent texture.▫️Toro (Fatty Tuna)Seasoned with pepper, it tastes like meat.I lacked the vocabulary to describe it, but the pepper pairing was delicious and left me in awe.▫️Hokkigai (Surf Clam)Crunchy and fluffy.The more you chew, the more flavor comes out, and the skewer was also great.▫️Managatsuo (Blackthroat Sea Perch)Apparently just steamed with kombu broth, but it was fluffy and both the flesh and broth were incredibly tasty.▫️Kohada (Gizzard Shad)Super moist kohada, and Kentaro’s is the most moist and my favorite! ✨The vinegar was also super mild.▫️Unagi (Eel) Yawata RollThe eel was fluffy and melted in my mouth.The texture and flavor of the burdock were perfect! ✨▫️Shiro-Ama (White Sweetfish)With a nice firmness and a crunchy texture, it was divine.No doubt about it.▫️Shiro-Ebi (White Shrimp)Melts in your mouth. So good!Not overly sweet, but a refined sweetness that was lovely! ❣️▫️Makogarei (Marble Flounder)Incredible! ✨The flesh was so tender, sweet, and delicious.▫️Miso SoupWith ginger and satoimo (taro), the gentle ginger flavor and the crunchy texture of the satoimo, along with the sweetness of the white miso, were just perfect.▫️Uni (Sea Urchin)So sweet!Incredibly delicious uni! ✨ (My vocabulary is failing me)▫️Kinmedai (Golden Eye Snapper)Wow! The moment it hit my mouth, the warm sushi rice was so delicious it melted away.I absolutely loved it! ❣️▫️Anago (Conger Eel)So good!I really love Kentaro’s anago.The aroma was wonderful too! ✨—Additions—▫️Negitoro (Chopped Tuna with Green Onion)Not hand-rolled, but a thin roll that still had a crispy nori.And it melted in my mouth.▫️RollA thick roll with eel, egg, and fried tofu, it was upgraded.Fluffy and delicious, it was even more gentle yet still packed with flavor.▫️DessertCastella with egg! ✨It had a nice sweetness but was incredibly refined, light, and fluffy.The Chinese tea was also great.For the gari (pickled ginger), there were two types: regular and one made with sweet onions from the Izumi region.I ended up having seconds of the sweet onion!My personal Best 3 are...1st: Kinmedai & Shiro-Ama2nd: Makogarei & Hon-Ara3rd: KohadaThough it’s a Best 3, my preferences are pretty obvious! LOLThe quality of the ingredients was fully brought out, and the simplicity of the preparation was the best.The firmness of the sushi rice and the balance of the red vinegar were just to my liking, and it felt a bit sharper than usual. ✨With sushi rice like this, I welcome larger portions! ⇽Once again, Kentaro’s sushi is the best!#Yui's Recommended GourmetI highly recommend you visit! ❣️https://www.instagram.com/x.yui.yui.x Less

I feel incredibly fortunate just to have secured a reservation, so it might be a bit presumptuous for a novice foodie like me to say too much.Seated at the elegant counter, I began with a dish featuring conger eel. First, I enjoyed conger eel noodles in a flavorful broth, followed by conger eel sushi. Then came the white sweet sea bream, octopus, flat shell clam, abalone with junsai, bluefin tuna, surf clam, tuna, sea urchin, mackerel sushi, red snapper, squid, simmered eel, the restaurant's signature rolls, and finally, toro-taku. Each dish was crafted with care and gentleness. The pairing with the Japanese sake served throughout was exceptional, creating a blissful experience.What particularly stood out was the nigiri with surf clam. It was expertly cooked while retaining the innards, resulting in a fluffy, creamy texture that I had never experienced before.And of course, I cannot forget the kohada nigiri. As I took a bite, the subtle umami of kombu melded beautifully with the balance of the vinegared rice. I had been longing to taste this piece again, so I was overjoyed to have the opportunity to savor it once more.I concluded the meal with aged Tieguanyin tea and a dessert made with egg.Each dish was not flashy but rather showcased the gentle flavors of the ingredients, leaving me moved with every piece and every plate. I look forward to my next visit, and this experience motivates me to work hard until then. Less

Known as one of Osaka's most difficult-to-reserve sushi restaurants, this renowned establishment offers a refined hinoki wood counter where you can enjoy the craftsmanship of skilled chefs right before your eyes. I had the opportunity to participate in a special event called the "Disciple Gathering" held at this hard-to-book restaurant. The serious expressions of the young chefs and the warm atmosphere left a lasting impression during this unique dining experience.**Restaurant Features** ◻︎ Special event "Disciple Gathering" at Takahashi Kentaro ◻︎ Limited service led by young chefs ◻︎ Authentic Edomae sushi using seasonal fish ◻︎ A menu that includes sake, appetizers, nigiri, and rolls ◻︎ Pairing options with Japanese sake and Chinese tea are also appealing **Ordered Menu** ◻︎ Steamed Abalone ◻︎ Monkfish Liver ◻︎ Grilled Eel Liver Skewers ◻︎ Red Sea Bream ◻︎ Young Horse Mackerel ◻︎ Cuttlefish ◻︎ Pike Conger ◻︎ Lean Tuna ◻︎ Fatty Tuna ◻︎ Purple Sea Urchin ◻︎ Flat Shell Clam ◻︎ Mackerel Sushi Roll ◻︎ Negitoro Roll ◻︎ Fried Sushi Roll ◻︎ Sea Eel ◻︎ Egg ◻︎ Miso Soup ◻︎ Castella ◻︎ Kuro Ryu Daiginjo Yamada Nishiki ◻︎ Kirakucho Biwako no Natsu ◻︎ Bi Luo Chun (Chinese Green Tea) Although the event was led by young chefs, the quality of each piece exceeded my expectations. The rice, seasoned with red vinegar, had a perfect grain structure and melted beautifully in my mouth. The young horse mackerel was expertly cured, while the cuttlefish offered a delightful sweetness, and the fatty tuna had a refined and light richness.The purple sea urchin was rich yet free of any off-flavors, bringing a smile to my face with its deliciousness. The added mackerel sushi roll was also impressive, with a perfect balance between the thick mackerel and the vinegared rice.Additionally, the fried sushi roll was enjoyable with its toasty flavor and texture, showcasing the unique sensibilities of the young chefs. The pairings with Japanese sake and Chinese tea were exceptional, enhancing the flavors of the dishes manifold.This gathering beautifully conveyed the daily efforts and skills of the young chefs, leaving me excited about their future prospects. Filled with the passion and dedication of young chefs inheriting the techniques and spirit of this renowned establishment, I felt a sense of growth and potential in every piece. This special experience, made possible by the restaurant's difficulty in securing reservations, is one that sushi lovers should not miss. It was a memorable and remarkable disciple gathering that I would recommend to anyone.It was a great meal! Less

This is my favorite sushi restaurant in Osaka! No matter when I visit, the sushi and side dishes always surprise me, and I’m constantly impressed. «*(*´ ꒳ `*)*» This time, it’s the season for my beloved surf clam. I still remember how amazed I was the first time I tried it here; it’s truly one of my favorites! ✨ The surf clams during this season are so soft and creamy. I can only express my gratitude for being able to experience this deliciousness. This year was just as incredible! Less

Located about a 9-minute walk from Yodoyabashi, Higashi-Umeda, and Kitashinchi, this restaurant offers a unique sushi experience with expertly controlled levels of moisture, salt, and fat.It had been about six months since my last visit.The course included:- Hamo (pike eel) with fish somen- Hiragai (flat shell)- Octopus- Isaki (grunt fish)- Karasumi (dried mullet roe) sushi- Okose (gurnard)- Akami (lean tuna)- Mackerel tuna- Toro (fatty tuna)- Kohada (shad)- Unagi (eel) with new burdock- Hairy crab- Kinmedai (golden eye snapper)- Aji (horse mackerel)- Hokkigai (surf clam)- Additional saba (mackerel) sushi- Hokkigai (surf clam) with its entrails- Uni (sea urchin)- Anago (conger eel)- Additional negitoro (minced tuna with green onion)- Makizushi (rolled sushi)- Atsuyaki tamago (thick omelet)- Oolong teaEach visit brings new discoveries, and this course was no exception. Every dish was incredibly delicious, and the more you chew, the more flavors unfold, making it truly unique.The karasumi, when served as sushi, offers a different yet delightful impression. The unagi with new burdock and hairy crab were also delicious, but I particularly enjoyed the final makizushi.This restaurant provides a sushi experience unlike any other. I’m already looking forward to my next visit! Less

It had been a while since my last visit to Kentaro Takahashi.Every time I come, I am amazed by how quickly the restaurant evolves.The dishes are prepared to highlight the quality of the ingredients, using minimal salt.After hearing the chef explain the extensive time spent on preparation, it all makes sense.It's incredible how they achieve such flavors while keeping the calories low and salt content minimal.They even have a specialist review the ingredient composition once a month for research.It's truly impressive.I can't understand why this restaurant hasn't received a Michelin star. Less

I travel across the country in search of delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred spots. I use this as a record of 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◆ Difficult to make reservations◆Parking◆ None◆Duration of Stay◆ Approximately 3 hours◆Cuisine◆ Dinner Course◆Comment◆ I had wanted to visit this place for a long time, even before it moved, so I am thankful to the person who invited me. I tried all the additional dishes, so I was completely full.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily based on the taste of the dishes within each cuisine category. • Points may be added or deducted based on cost performance, service, and ambiance. • 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.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝I appreciate all your "likes," "follows," and "saving the restaurant". Thank you for reading until the end. I hope this helps you in choosing a restaurant. Less

Note: My rating takes into account not only the taste of the dishes but also the chef's personality, cost performance, and various other factors.【Reservation】My reservation slot【Dining Style】Two people with a friend【Dishes Ordered and Prices, Especially Delicious Dishes】I enjoyed a sushi course paired with the rare Japanese sake, Kuro Ryu 88, and purchased an additional piece of sushi and a large roll, totaling around JPY 45,000. The sushi is gentle on the stomach, highlighting the natural flavors of the ingredients. Every dish is top-notch and incredibly delicious. It’s hard to choose what to highlight since everything was excellent, but the unagi (eel) Hachiman roll I tried for the first time was exceptional. The aroma and texture of the burdock root matched perfectly with the rich flavor of the eel. The selection of dishes, including white fish, shiny fish, red fish, and shellfish, was well-balanced, and the overall flow of the meal was natural, keeping me engaged until the end. Each piece of sushi carefully brings out the essence of the ingredients, focusing on the precision of the craftsmanship rather than flashy presentations.【Staff Service and Response】The chef has a wonderful smile and engages warmly with guests. I believe his apprentice has grown significantly over the past year. The head apprentice is even entrusted with cutting some of the sushi, and he works with great enthusiasm. The female drink server is also pleasant and exudes a capable atmosphere.【Atmosphere of the Restaurant】The ambiance is calm and allows for a relaxing dining experience.【Cost Performance】High cost performance.【Likelihood of Revisit】I will definitely return. Less

A sushi experience that builds upon quiet luxury.I felt that this establishment competes on three key elements: ingredients, temperature, and timing.The level of preparation is exceptionally high; rather than stealing the spotlight with each piece, it creates a composition that makes you realize everything was delicious by the end.After the meal, the lingering aftertaste gently extends.The selection of Japanese sake is also outstanding. It weaves in umami-rich options that complement the sushi beautifully.You can sense the attention to serving temperature, resulting in a high-quality pairing.The meticulous choices of ingredients, preparation, and temperature control come together in perfect harmony.While it may not be flashy, it leaves a profound impression on the diner.This is a place that resonates deeply with connoisseurs, and it's no surprise that reservations are hard to come by. Less