mikami limited50 (mikami limited50) Osaka

The evening began with the fragrant aroma of Aomori Hiba, setting the stage for a beautiful experience that lingered long after.As I enjoyed the warm oshibori, the scent of Aomori Hiba filled the air, hinting at a special time that was about to unfold, beyond just a meal.The sushi featured a luxurious piece of tuna, layered with medium-fatty and lean cuts. The balance of the sweetness from the fat, the umami of the lean meat, and the temperature was exceptional, making me involuntarily sigh with delight as the flavors melded in my mouth.The char (Hime masu) was delicate yet packed with flavor, pairing perfectly with the Japanese sake.What surprised me the most was the squid. I found myself pondering, "Can squid really be this tender?" The texture was astonishing, and it's a dish I highly recommend experiencing at least once.The meal concluded with a tuna roll, showcasing the chef's dedication to starting and ending with tuna.Each dish was so exquisite that I found myself indulging in more sake than intended.The chef's passion for sushi was evident not only in the dishes but also in his stories. Although he is sometimes mistaken for a monk, his character indeed exudes a sense of virtue. While the membership fee may seem high, it’s far from a negative experience. He prioritizes the sushi over attention, so photography with the chef is not allowed, which I found quite endearing.The delightful banter between the chef and the owner added warmth to the atmosphere, making the space itself feel inviting.The interior was dimly lit, creating a calm ambiance. The soothing music of Joe Hisaishi, which the chef enjoys, contributed to a serene mood that was very pleasant.This is a place in Osaka where you can savor memorable sushi and moments. I definitely want to visit again. Less

Membership-basedmikami limited 50The owner of the membership-based sushi restaurant "mikami limited 50" in Osaka, Masahiro Mikami, was born and raised in Otaru, Hokkaido, and has been in the sushi business since he was 15. He values his hometown of Hokkaido and primarily uses carefully selected ingredients from the region.I was too full to enjoy sushi, so I opted for sashimi instead. This time, I requested eel. It was incredibly delicious, better than any eel restaurant I’ve been to.(Sushi)- Tuna (lean, medium fatty, fatty)- Sweetfish and shrimp oboro- Kasugo- Aori squid, cut 1,000 times- Otaru's sea urchin and purple sea urchin- Chips- Botan shrimp- Hokkigai (surf clam)(Sides)- Female shako (with eggs)- Male shako- Kazunoko (herring roe)- Chawanmushi with crab and red sea scallops (a rare scallop that is found once in 1,000)- Grilled eel (shira-yaki)- Grilled eel (kabayaki)(Sashimi)- Wild sea bream- Kinki (a type of fish)- Tokishirazu (young salmon)(Rolls)- Toro-taku (fatty tuna and takuan roll) Less

This restaurant, run by a chef from Hokkaido, truly felt like a "showtime" experience.The changing lighting and music, along with the creative presentation of the dishes, made the entire atmosphere enjoyable.What stood out to me were the three-layered tuna (from Yamagata Prefecture) and the unique combinations and presentations of the ingredients.Additionally, the squid, which had been cut a thousand times, had a melt-in-your-mouth texture that was astonishing.The red scallops are said to be so rare that they are found in only one out of a thousand, showcasing the chef's dedication to each dish.The shrimp were served in a way that allowed us to compare the female and male varieties, which was quite memorable. I particularly enjoyed the seasonal salmon.The restaurant keeps the indoor temperature lower to match the condition of the fish, so while blankets are provided, I recommend bringing a jacket. Less