Sushi Nishizaki, which has been independent from Shunsuke in Namba for several years, has quickly become a popular restaurant that is now fully booked for new reservations. I had the opportunity to visit for the first time.Entering the restaurant located in a residential area, I was guided to a charming counter. At first, it seemed a bit difficult to strike up a conversation, but the chef was humorous and shared plenty of stories about the dishes and drinks.The menu features many delicious and creatively prepared items, starting with the signature ankimo (monkfish liver) and squid nigiri. The nigiri is on the smaller side, which may be a matter of personal preference. Given the quality of sushi available at such reasonable prices in Tokyo today, it’s no wonder this place is so popular.Here’s what I enjoyed:◎ Simmered octopus and vegetables ◎ Mozuku seaweed and junsai ◎ Sardine, flounder, and water octopus ◎ White clam ◎ Edamame with sea urchin and yōro虫 ◎ Ebo-dai (a type of fish) ◎ Ankimo ◎ Eel Nigiri: ◎ Kisu (whiting) ◎ Ōmon-hata (a type of grouper) ◎ Shiro-ika (white squid) with sudachi and salt ◎ Clam ◎ Kohada (gizzard shad) ◎ Horse mackerel ◎ Ōma tuna ◎ Shiro-ebi (white shrimp) ◎ Sea urchin ◎ Anago (sea eel)
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