Osaka Tenmangu Sushi Toyonaga (大阪天満宮 鮨とよなが) Osaka

I was lucky enough to be given a spot and visited this restaurant. I had heard that reservations take two years, so I was thrilled to actually get in. What impressed me the most was the ikura (salmon roe). Since I'm not usually a fan of ikura, I was surprised to find it so delicious—this was the best ikura I've ever had. Also, the bonito with onion sauce and the sushi, especially the fluffy anago (conger eel) at the end, left a strong impression. Overall, everything was delicious, and I was completely satisfied. It was a great meal! Less

Every sushi restaurant has its own unique character, and Toyonaga truly stands out with its incredible selection of ingredients. Today, they have a variety of must-try items on the menu:- Bozu Goroshi (a type of fish) with Junsai (water shield)- Meichidai (Sea Bream from Nagasaki) and Tsubugai (Whelk from Hokkaido)- Katsuo (Bonito)- Tako (Octopus) with cheese and Aosa (seaweed)- Akauon (Red Sea Urchin) from Hagi, Yamaguchi, served with Hairy Crab and Myoga (Japanese ginger)- Ikasomen (sliced squid)- Harukodai (young sea bream)- Shinko (young fish, about 6cm) transitioning to Kohada and Nakazumi, then to Konoshiro- Ikura (salmon roe) served in a Karatsu-yaki (ceramic) dish made by Okamoto Sakurei- Ankimo (monkfish liver) with French bread and various ideas- Fue-dai (a type of fish)- Shijimi Miso Soup (clam miso soup)- O-toro (fatty tuna)- Shimaji (striped jack)- Sawara (Spanish mackerel)- Kuruma Ebi (sweet shrimp)- Akauon from Amakusa- Extra serving of Akauon, piled high- Anago (conger eel) with salt- Anago with sauce- Tamago (egg)- Dessert: Shine Muscat grapesThank you, Toyonaga, for a wonderful meal! Less

I've been wanting to visit this restaurant for a long time.Thanks to my friend who miraculously invited me.The place has a lovely counter seating only.Although the customers started arriving late, it was fully booked.Before the sushi, we enjoyed a variety of innovative appetizers.French bread? Amazing!After filling up a bit with the appetizers, we finally started on the sushi—oh, it was delicious!The sushi toppings were generous, and I was extremely satisfied. The famous anago (sea eel) was simply too good.It was a great meal!I can't go next time, but I hear it's two years from now. Less

Visited in early July with a few colleagues from work.After some back and forth about whether to cancel our Tokyo business trip, we ultimately decided to cancel.We had a table for 11 in the second seating.The seasonal clam soup was good, but I prefer it a bit hotter.The returning bonito with onion, scallion, and garlic was perfect for the hot summer.The squid with yam was highly recommended.The hairy crab with sea urchin jelly had a divine balance of flavors.The fried ribbonfish rice was also excellent.The ankou (anglerfish) liver paste was delightful.I absolutely love the young sea bream.The two slices of new baby sea bream were perfectly marinated.The red snapper was served without being seared.The fatty tuna was exquisite.The Spanish mackerel was fresh.The clam soup had a great balance of saltiness.The marinated fish was delicious.The sea urchin was fresh and flavorful.The pickled whale was surprisingly tasty this year.The botan shrimp was sweet and succulent.The simmered conger eel was served with salt.The simmered conger eel with sauce was also fantastic.The dried gourd roll was a nice touch.The shine muscat grapes were a refreshing dessert.As a souvenir, we took home the famous conger eel bento. Less

I had been looking forward to visiting Toyonaga for a long time. It had been a year and a half, but time really flies...During my last visit, I was completely overwhelmed by the chef's performance, so this time I prepared myself. However, since it was the first round of the day, the atmosphere was quite different. While our conversation flowed easily, I still wished I could have heard more of the chef's entertaining talk.From the very first dish, I was excited by what was presented. The flavors of the ingredients were beautifully highlighted, and I couldn't help but be impressed. It was clear that a lot of thought and experimentation went into bringing out the best in the ingredients. Absolutely delicious...The sushi was incredible, with each piece being outstanding. Everything was too good to choose a favorite, but among them...- Donchicchi Horse Mackerel- Kasugo Sea Bream- Swordfish- Chutoro (Medium Fatty Tuna)- Hokkigai (Surf Clam)- Kuruma Ebi (Sweet Shrimp)- Anago (Salt & Sauce)All of them were amazing!!What surprised me even more was the dessert: watermelon. Every bite was sweet from top to bottom, and it was so incredibly sweet that it took my breath away (though I didn't actually faint).Well, I shouldn't be greedy, but I would love to visit at least twice a year. I really want to go back... I really want to go back...Alright, I’ll do my best!!It was a truly satisfying meal that left me in awe! Less

On this day, I visited Osaka Tenmangu Sushi Toyonaga, sitting at the regulars' table. A foodie friend of mine has been coming here quite often, and I was curious about it, so I was invited along. (*´∀`)It seemed like everyone there was a regular, and whether it was just the usual atmosphere or because of that, the conversations were incredibly sharp and entertaining. Haha!I was amazed by the quick wit and engaging dialogue that was surprisingly unique. It was my first visit, but I had a fantastic time at this restaurant. (*´∀`)While the conversations were enjoyable, the real reason for its popularity is undoubtedly the delicious food. From the appetizers to the sushi, everything was flawless and tasty. Plus, there were amusing exchanges sprinkled throughout. Haha!The lively atmosphere created by the customers' energy and their playful banter made for a very enjoyable dining experience. (*´∀`)It's hard to make a reservation, so I can't visit often, but I definitely want to come back! It was a great meal! Reservation Method: At the regulars' table Course Price: JPY 37,000, I think? Duration: About 2.5 hours Reservation Difficulty: Quite tough for newcomers Order: Highball and such Total Bill: JPY 42,500 Less

Osaka Tenmangu Sushi ToyonagaEvery visit is delicious, and the chef's conversation is fantastic!- Akita Prefecture Junsai- Tottori Prefecture Mozuku- Hamaguri Clam Soup- Kesennuma Bonito- Nagaimo (Japanese Yam) and Swordtip Squid- Turban Shell- Ankimo (Monkfish Liver)- Chidai (Young Sea Bream)- Salt-baked Tuna- Managatsuo (Spanish Mackerel)- True Sea Bream from Akashi- Shima Aji (Striped Jack)- Clam Soup- Sawara (Spanish Mackerel)- Marinated Tuna- Akauon (Red Sea Urchin) from Amakusa- Kuruma Ebi (Tiger Prawn)- Salted Anago (Saltwater Eel)- Grilled Anago (Saltwater Eel)- Futomaki (Thick Sushi Roll)- Muscat GrapesEverything was delicious. It was a great meal! Less

"A Hard-to-Reserve Sushi Spot in Osaka"The sushi scene in Osaka has seen a significant increase in Edo-style sushi restaurants that were once unimaginable. Among them, one name consistently comes up as a challenging reservation spot: "Toyonaga." Originating from "Sushi Noguchi" in Kitashinchi, it has been eight years since its establishment, and its reservation slots are reportedly filled up to two years in advance.【Atmosphere of the Restaurant】 The facade creates a pleasant impression with its garden-like presentation. You can feel the good atmosphere of the restaurant right away. The interior consists of only ten counter seats, arranged in pairs at an inward angle. The beautiful white wood contributes to a refined ambiance.【Toyonaga * Omakase Course Ordered This Time】 ↓ Appetizers ◉ Bozu Goroshi (Tottori, Mozuku) and Junsai (Akita) ◉ Clam Soup. ◉ Grilled Bonito, Fried Onion with New Onion, and Asatsuki (Chives) ◉ Hairy Crab with Myoga and Purple Sea Urchin topped with Jelly. ◉ Miso-marinated Bonito (with Cucumber in Sesame Vinegar). ◉ Lightly toasted French bread with Ankimo (Monkfish Liver) paste. ↓ Sushi ◉ Spring Sea Bream (half-day Kombu marinated). Awaji. Rich in fat despite being a white fish. ◉ Striped Horse Mackerel (Kagoshima). ◉ Chutoro (Medium Fatty Tuna). ◉ Kinmedai (Golden Eye Snapper) (Kochi). ◉ *Shijimi Clam Miso Soup. ◉ Horse Mackerel (Shimane). Donchicchi. ◉ Red Meat (Marinated). ◉ Kitakuri Clam. ◉ Kuruma Ebi (Sweet Shrimp). ◉ Bafun Uni (Sea Urchin) (Nemuro). ◉ Anago (Salt). ◉ Anago (Tsume (Sauce)). ◉ Dried Gourd Egg Roll. ◉ Watermelon.【Thoughts on the Dishes】 From the chef's explanations, it seems they place significant emphasis on the fat content of the ingredients, such as Spring Sea Bream, Striped Horse Mackerel, and Horse Mackerel (Donchicchi). The sushi rice, with its exquisite quality, complements the richness of the fish. Overall, some pieces felt slightly warmer than ideal, and a few had a sticky texture. However, from appetizers to sushi, there were many creative and tasteful elements. Notably, the lightly toasted French bread cut into pieces with Ankimo paste was a playful touch not often seen in sushi restaurants, which I found delightful. The highlight towards the end was the two pieces of Anago, which were briefly soaked in hot broth before serving, presented separately with salt and sauce. This was also delicious. The egg and dried gourd roll had distinct flavors that were enjoyable.The presence of the chef brings a dynamic energy to the dishes, creating a balance of vibrancy and delicacy in the sushi.【Service】 All staff except the head chef are women (three in total). The head chef, who appears to be a sporty type with a good tan from playing soccer, has a background in comedy and is quite talkative. Rather than engaging with each guest individually, he seems to prefer entertaining the entire group at once, creating a lively atmosphere in the restaurant.【Additional Notes】 ❶ The restaurant reportedly has about 150 days off per year, including weekends and holidays, which is quite a unique operating style. ❷ The next available reservation for all counter guests was in May 2028, which I decided to skip as I can't guarantee I'll be around then.It was a great meal. Thank you for reading until the end. I would appreciate it if you could like, follow, and save this restaurant. Thank you! Less

Just a few minutes on foot from Minamimorimachi, this sushi restaurant, located behind Osaka Tenmangu, is a renowned spot listed among the top 100 sushi places in the WEST and Bronze categories. I was fortunate to get a table this time due to a cancellation, but new reservations are booked out for two years...The interior features a uniquely shaped counter with only 10 seats, making the distance between diners quite close. The white wooden counter provides a comfortable distance to converse with the skilled chef, making for an enjoyable experience.The omakase course started with a dish called Bozu-goroshi, made from thick mozuku seaweed, which I believe was my first time trying it. It had a firmer, crunchier texture compared to regular mozuku, which I really liked. The course included six appetizers, and one of my favorites was the sardine wrapped in seaweed. The sardines, about medium-sized, were lightly cured and paired with plenty of wasabi for a bold flavor. Since this was the second dish, I was still having beer, but the appetizers would pair well with either chilled or warmed Japanese sake.The first nigiri was spring sea bream, which had been aged with kombu for half a day, enhancing its umami flavor. The fish was rich and impactful from the very first piece. The sushi rice, made with red vinegar, felt soft yet distinct, melting in the mouth. While the rice had a noticeable flavor on its own, it harmonized well with the fish. Other highlights included grilled ribbonfish and Donchicchi horse mackerel, but the star was definitely the anago (sea eel) served at the end. The tender anago, soaked in hot broth, was seasoned with salt and sauce. It was incredibly delicious, and I regretted not ordering an anago bento to take home...As for drinks, the restaurant offers a variety of Japanese sake served in small cups, which is a delight for sake lovers. The prices for the sake are not listed, but considering the total cost, it seems quite reasonable for the course.I left completely satisfied, enjoying lively conversations with the charming chef, and the service was impeccable—truly a top-class restaurant in Osaka. Although I managed to secure a reservation for my next visit, it’s about two years away... I guess I’ll have to aim for a cancellation again.It was a great meal!Today's Course (✅: Favorites)Appetizers✅ Tottori Bozu-goroshi (thick mozuku)/Akita Junsai✅ Sardine Wrapped in Seaweed Hokkaido Hairy Crab, Oma Sea Urchin Grilled Squid and Nagaimo Noodle Miso-marinated Managatsuo (2 days marinated) Ankimo (monkfish liver)/Nara-zukeNigiri✅ Spring Sea Bream (aged with kombu) Salted Medium Fatty Tuna✅ Chiba Takeoka Grilled Ribbonfish Small Rice Bowl✅ Shimane Donchicchi Horse Mackerel Sweet Shrimp Red Sea Bream Marinated Red Fish Surf Clam Nemuro Bafun Sea Urchin✅✅ Tsushima Anago with Salt and Sauce Thick Roll Clam Miso Soup Personal Watermelon 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】 I made a reservation through a cancellation slot. This restaurant is extremely difficult to book, so I’m always on the lookout for any openings.【Dining Style】 Just two of us, friends.【Dishes Ordered and Prices, Especially Delicious Dishes】 The sushi course was JPY 37,000, and the take-away anago bento was JPY 6,000, totaling JPY 43,000. I also had a little Japanese sake, which my friend treated me to. While the price might seem high at first glance, considering the quality of the ingredients and how well they are prepared, I believe it’s quite reasonable. Every dish was delicious, and if served at another restaurant, they could easily be the star of the menu. Among them, the dishes that stood out as particularly delicious today were:- Clam Soup The cooking of the clams was exceptional, and the harmony of olive oil and the aroma of sansho was remarkable. The level of perfection is something you won’t find elsewhere.- Returning Bonito The fat content was outstanding, and the natural umami of the bonito was rich, pairing well with the onion sauce. If the bonito had a weaker flavor, it would be overpowered by the sauce, but that’s not the case here, thanks to the chef’s exquisite sense.- Fried Mejikari Frying concentrated the umami of the white fish, making it so perfect that eating mejikari elsewhere feels unsatisfactory.- Anko Liver on French Bread The combination of the fragrant French bread and the rich, creamy anko liver was innovative.- Kasugodai The fat content and tender texture were wonderful; I don’t think there are many places where you can enjoy kasugodai at this level.- O-toro The balance of the refined sweetness of the fat and the inherent umami of the tuna was excellent, truly top-notch.- Kinmedai The fat content was so good that it was hard to believe it was kinmedai, and the balance with the flesh's umami was perfect; it was the most delicious dish of the day.- Donchicchi Horse Mackerel I had the opportunity to try this fish at various restaurants during this season, but the taste here was on another level.【Staff Service and Response】 Chef Toyonaga was very friendly and entertaining as always. Since it was right after the World Cup match between Japan and Brazil, he was in high spirits throughout the evening. His apprentice, Saki, couldn’t quite keep up with his energy, but the two made a great team.【Atmosphere of the Restaurant】 The interior has a calm Japanese ambiance. It’s spacious and comfortable to sit in.【Cost Performance】 It offers exceptional cost performance.【Will I Visit Again?】 I will definitely return. Less

This is one of the most popular and vibrant restaurants in Osaka. Chef Makoto Toyonaga, who opened his own place at the young age of 29, is truly talented. The refined and beautiful interior, designed in the Sukiya style, envelops you in a pleasant tension the moment you step inside. The stunning white wooden counter stretches straight ahead, and on this day, I enjoyed the chef's craftsmanship from the best seat in the house!Starting with sophisticated appetizers, the meal flows perfectly into the sushi course. The precise cuts for each type of fish, the hidden knife techniques, and the exquisite temperature control in preparation left me in awe. The moment the sushi touches my palate, the rice dissolves beautifully, and the lingering umami of the fish is simply unforgettable!Particularly memorable were:□ Hokkaido Cherry Salmon The sensation of it melting in my mouth and wafting through my nose was irresistible, making it the highlight of the day. Delicious!□ Tuna The sweetness of the fat and the delicate texture of the flesh, combined with the rice, was absolutely wonderful.□ The signature simmered eel This specialty from Toyonaga is soaked in hot simmering sauce just before being served. The moment it enters my mouth, it melts away without needing to be chewed. The balance between the richness of the eel and the sweetness of the sauce was exquisite, making it a blissful piece of sushi. I tried both the salted and sauced versions for comparison.Another major charm of Toyonaga is the chef's lively conversation! With a background in comedy and experience participating in M-1 preliminaries, Chef Toyonaga brings humor to the counter, making the atmosphere light and enjoyable. While showcasing his stoic craftsmanship, he ensures that guests are entertained, creating a space that truly feels like the "Toyonaga Theater."It was a great meal! Less

A renowned sushi restaurant, "Sushi Toyonaga," stands elegantly in a residential area near Osaka Tenmangu.Upon opening the sliding door and passing through the entrance, you are greeted by a luxurious and refined atmosphere that makes you feel grateful to be here.✨The menu consists of courses only. ☝️The warm personality of the head chef and the excellent service from the staff create a relaxed and enjoyable dining experience.■ Junsai and Bozu Goroshi A delightful dish that captures the essence of early summer with its refreshing texture.■ Clam Soup Perfectly cooked, moist, and fluffy. The accent of olive oil was exquisite and incredibly delicious. ❤️■ Akashi Sea Bream and Returning Bonito The sea bream has a pleasant texture and refined umami, while the bonito is rich and melts in your mouth. This is a dish to savor slowly.■ Hairy Crab with Sea Urchin Jelly Mixing hairy crab, sea urchin, jelly, and myoga is a luxurious treat. Is this level of indulgence even allowed? It was so delicious that I couldn't hold back my tears.■ Mexican Horse Mackerel Crispy and fluffy with just the right amount of saltiness and refined umami.✨■ Monkfish Liver with Nara Pickles A classic and unbeatable menu item‼️ Served in a block, its smooth melt-in-your-mouth texture knocked me out.■ Kasugo The moist and smooth texture is irresistible. Its form is divine.■ Shima Aji The contrast between the skin and flesh is artistically beautiful. Of course, it’s delicious.■ Aori Ika The sticky texture and rich sweetness are simply irresistible.■ Sawara Rice Bowl Fluffy and perfectly grilled sawara. The saltiness is excellent, and it pairs wonderfully with the rice.Ah... I wish I could have a large serving.■ Clam Soup A bowl full of umami that feels incredibly healthy.✨ ...It’s so soothing. ☺️■ Kohada An exquisite piece with an irresistible texture and flavor. ❤️■ Kinmedai A piece that melts in your mouth with rich umami.■ Ootoro So beautiful it brings tears to my eyes. It left a lingering umami in my mouth as it delicately melted away.■ Donchicchi Horse Mackerel The moist and smooth texture is so delightful it brings tears to my eyes.■ Sea Urchin A mountain of sea urchin that fills your mouth. It was so delicious that I cried.■ Botan Ebi An artistic piece of pure white. The pleasant texture and strong sweetness are unbeatable. It goes without saying that it was delicious. ❤️■ Simmered Anago (Salt) This anago is the very definition of "fluffy and melt-in-your-mouth."✨ It leaves behind a solid happiness after melting away. ❤️■ Simmered Anago (Sweet Sauce) The definition of "fluffy and melt-in-your-mouth" Part 2✨ No complaints here‼️ It was so delicious that I cried.■ Tamago with Gourd Roll Rich and melting egg with a delightful accent of gourd.■ Shine Muscat Knocked out by the bursting juiciness and freshness.The course has come to an end. In July, "Sushi Toyonaga" brought a storm of deliciousness. The quality of the ingredients is, of course, exceptional, but the head chef's passion, dedication, and sense are so strong that I was taken beyond the realm of "delicious." ❤️Reservations are difficult, but if you get the chance, I highly recommend visiting this restaurant.✨ On this day, I left the restaurant feeling completely satisfied and full. ❤️It was a great meal! Less

Course: JPY 37,000Beer x 1Shochu x 1Japanese sake x 6Total: JPY 43,500Located just a 2-minute walk from Osaka Tenmangu Station, this sushi restaurant.I made a reservation during my last visit.Before the sushi, we enjoyed 6 dishes:"Bōzu-goroshi Jun-sai"A dish featuring Tottori's Bōzu-goroshi seaweed topped with Akita's Jun-sai. The seaweed has a delightful crunch."Clam Soup"A soup drizzled with olive oil and garnished with Japanese pepper leaves."Purple Sea Urchin and Ishigaki Snapper"The Ishigaki snapper is firm with a subtle sweetness."Swordtip Squid and Nagaimo"A dish resembling squid somen, combining thinly sliced swordtip squid and nagaimo."Fried Mehikari""Ankimo with Nara Pickles"Creamy, rich, and smooth. Toyonaga's ankimo is exceptional.The sushi began with "Kasugo" and included 11 pieces in total. The balance between the toppings and rice was excellent, and everything was delicious. The "Purple Sea Urchin" was particularly sweet and a standout piece. The classic anago (conger eel) was melt-in-your-mouth tender, especially with the salt and sweet sauce.Dessert was "Koto-ka," with a perfect balance of sweetness and acidity.Next reservation is in 2028...It was a great meal.Course Menu:● Bōzu-goroshi Jun-sai● Clam Soup ● Purple Sea Urchin and Ishigaki Snapper● Swordtip Squid and Nagaimo● Fried Mehikari● Ankimo with Nara Pickles◯ Kasugo◯ Shima Aji◯ Horse Mackerel◯ Chutoro◯ Sakura Masu● Clam Miso Soup◯ Akami◯ Kinmedai● Head of Sweet Shrimp● Fruit Tomato◯ Purple Sea Urchin◯ Botan Ebi◯ Anago (Salt)◯ Anago (Sweet Sauce)● Strawberry Less

This time, the sushi was more delicious than ever, and I was extremely satisfied.They served the freshest ingredients with perfectly balanced rice.The standout sushi items were the Shima Aji (striped jack) and Kinmedai (golden eye snapper).With each bite, the rich fat and umami flavor burst forth.The texture of the Otoro (fatty tuna) was exquisite, and the quality of the fat was impressive.As for the side dishes, my favorite was the fried Mehikari (shiny fish).The skin was crispy while the flesh was juicy and tender.I was lucky to have it since it was the last serving of Mehikari for the season, ending at the end of June.The Tachiuo (beltfish) mini rice bowl was also delightful.It had plenty of fat and flavor between the skin and flesh.The Hairy Crab and Sea Urchin jelly was refreshing, and the first dish, Bozu Goroshi (a type of fish) with Junsai (water shield), was light and appetizing.I've had this dish several times before, but this was the best I've ever tasted. Less

I finally got to visit Toyonaga, the place I had been longing to go to! (T ^ T) I followed the chef's Instagram, where he announced available slots in his stories, and I made a reservation through TableCheck.I traveled all the way from Tokyo just for lunch, and it was absolutely worth it. The food was so delicious that I felt completely satisfied, no matter what plans I had to rearrange to be there. Every piece of sushi was outstanding—I've been to many sushi restaurants, but this was by far the best.What made it even better was the chef's playful personality. I had been in a bit of a fight with my boyfriend the day before, but thanks to the chef, we ended up getting along by the time we left! (laughs) I'm really grateful for that. I've already made a reservation for a year from now, and I'm looking forward to it. I've never felt so fulfilled, both in my heart and stomach. Thank you so much! Less