Sushi Shizuku Shinsaibashi Osaka

I had the Donchicchi horse mackerel with 13% fat.Everything was delicious, but as someone who isn't fond of tofu, I was a bit worried when the corn tofu was served. However, to my surprise, it was really tasty! I might have just overcome my dislike for tofu, and that makes me so happy! ≽^ ｲ ༚ ｲ ྀི≼Even though some guests were about to leave, they noticed it was my birthday and stopped to applaud. Others inside also congratulated me, saying how happy I must be. It was heartwarming to be surrounded by such kind people. I'm so glad I could celebrate in such a wonderful place with someone I love! ♡⁺◟✿Thank you for preparing the cake as well. I'm looking forward to next year! ₍ᐢ•༝•⑅ᐢ₎ദ⸒⸒♡ʾʾ Less

Course: JPY 22,000 (tax included) Alcohol: 3 drinks Total: JPY 26,000 This sushi restaurant is a 3-minute walk from Nagahoribashi Station. I visited during the second seating. Starting with "Grilled Sweet Shrimp and Eggplant in Dashi", the meal included 5 appetizers, 10 pieces of nigiri, and dessert. Sushi Shizuku's nigiri showcases high originality and the aesthetics of addition. The "Flounder" is presented as a Nishikigoi (koi fish), the "Sea Bream" features finely chopped kombu-cured sea bream hidden within, and the "Squid" is intricately cut and paired with caviar, demonstrating a unique approach compared to other restaurants. The "Whiting" has a hint of plum, the "Bonito" is marinated with shuto, and the "Red Snapper" is topped with chives, seasoned with salt and sudachi. There are no ordinary nigiri here. Despite the extensive preparation, every piece of nigiri is delicious, and it never feels overdone. The "Seaweed Miso Soup" features a dashi made from bonito and kombu, enhanced with a miso selected by a miso sommelier. Even the "Tea" served after the course shows creativity, blending Uji matcha from Kyoto with Shizuoka tea. Both the miso soup and tea were exquisite. This creative sushi restaurant takes an approach that is the complete opposite of traditional Edomae sushi. Here, you can experience truly unique nigiri that you won't find anywhere else. It was a great meal. Course Menu: ● Sweet Shrimp, Grilled Eggplant, and Karasumi ◯ Flounder ◯ Sea Bream ◯ Squid ● Scallop Chawanmushi ● Dried Anago (Conger Eel) ◯ Whiting ◯ Bonito ◯ Red Snapper ● Menuke (Sea Bream) with Okahijiki ◯ Otoro (Fatty Tuna) ◯ Marinated Lean Tuna ◯ Saba (Mackerel) Sushi ◯ Kitamurasaki Uni (Sea Urchin) ● Seaweed Miso Soup ● Peach Compote and Peach Jelly Less

I travel across the country in search of delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred places. I use this as a personal 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◆ I made a reservation before visiting.◆Parking◆ None◆Duration of Stay◆ About 2 hours◆Cuisine◆ Dinner Course◆Comments◆ They serve quite a few unique types of nigiri. Unfortunately, they didn't quite suit my taste. I’ve heard that the head chef changes often, which might be a factor.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • 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, and ambiance. • Facilities such as accommodations, roadside stations, and golf courses are rated on a 0.5 scale for the entire establishment. For detailed rating 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

I visited "Sushi Shizuku" located in Shinsaibashi.The course was JPY 22,000, with an additional two pieces for JPY 6,000, totaling JPY 28,000.To sum it up, it was a fantastic experience that kept me excited from the flavors to the presentation and the chef's personality.Each piece of sushi was crafted with creativity and originality, setting it apart from traditional Edomae sushi.Moreover, the impressive tricks and presentations unfolding right before my eyes added to the excitement!The atmosphere was immersive, engaging my senses of sight and smell, and I was constantly thrilled to see what dish would come next.The chef, surprisingly, is only 30 years old.His youthful sensibility and insatiable curiosity are evident in every dish, leaving me in awe of his potential.I am truly looking forward to his further evolution and future endeavors.I would love to revisit this place for a special occasion or to bring someone dear to me. It was a great meal! Less

This was my fifth visit, and I come here about twice a year!The sushi here features seasonal, delicious, and fresh ingredients, paired with rice that varies slightly in texture and flavor.The presentation and service are also wonderful!This time, I enjoyed:Flounder, Sea Bream, Lean Tuna, Medium Fatty Tuna, Squid, and Mackerel.Also, Sweet Shrimp, Anago (Conger Eel),Shrimp with Mayonnaise, which was exquisite,and Toro-Taku (Fatty Tuna with Pickled Radish), also exceptional.I also had:Scallop Chawanmushi (savory egg custard),Braised Eel,and Sea Urchin Rice Bowl.Reservations can be hard to come by,but it was delicious once again! ^_^ Less

I visited on a weekday in May at 9 PM, and I was lucky to get a reservation, probably due to a cancellation.I chose a JPY 22,000 course, with non-alcoholic sparkling drink and yuzu sake mixed with soda. I also ordered additional sushi: Toro-Taku and Ebi-Mayo in thick rolls, bringing the total to JPY 43,000.The course price doubled, haha! I guess it was due to the extras I added? But it was delicious, so I’m okay with it, especially as a reward for my recent hard work!The sushi was served in the order listed below:- Hirame (flounder) with the fatty part inside- Aori Ika (squid) topped with Nemuro's Bafun Uni- Madai (sea bream) with kombu-marinated- Wakayama's Katsuo (bonito) mixed with shuto- Tachiuo (beltfish) served grilled- Shimane's Donchicchi Aji (horse mackerel)- Matsukawa Karei (flatfish) marinated with kombu, with the fatty part included- Domestic Unagi (eel) served in a hot pot- Chutoro (medium fatty tuna)- Akami-zuke (red tuna marinated)- Chawanmushi (savory egg custard) with scallops- Amakusa's Kuruma Ebi (sweet shrimp)- Seki Saba (mackerel) as nigiri sushi with crab, shiso, nishiki sesame, chives, and sprouts- Miso soup- Densuke Anago (conger eel) rice bowlExtras:- Toro-Taku- Ebi-MayoDessert was mango.Everything was incredibly refined, and the fish used was of high quality, making the overall experience delicious. My favorites were the nigiri: Hirame, Donchicchi Aji, and Chutoro. Katsuo, Tachiuo, and Unagi were also tasty, and the added Toro-Taku and Ebi-Mayo were delightful.I had never tried Donchicchi Aji before, so it was a rare experience that made me happy. I’m usually not a fan of Toro-Taku and prefer Negitoro, but this was the first time I found it delicious! The Ebi-Mayo was also a unique type, and using Kuruma Ebi made it feel extravagant.I had wanted to visit this restaurant for a long time, so I was thrilled to finally go. I’m looking forward to my next visit. Thank you very much!It was a great meal. Less

I visited with a friend.Sushi Shizuku is a popular restaurant where you can enjoy Edomae sushi that maximizes the appeal of its ingredients. The freshness of the fish is exceptional, and great care is taken with the balance and temperature of the rice, resulting in a high level of perfection for each piece. The appetizers are also meticulously prepared, providing a satisfying experience throughout the entire course. The interior is sophisticated yet calm, making it a wonderful place to enjoy a leisurely meal. It's a lovely sushi restaurant that you’ll want to visit on special occasions. Less