Hello (￣Д￣)ﾉ I went to a sushi restaurant in Osaka called Sushi Seikai in Kitashinchi this time. I did some research beforehand and found out that they have a Uni tasting comparison, so I was looking forward to it. I visited the restaurant with a colleague on a Sunday night. We arrived at the restaurant before 8 pm (we had a reservation for 8 pm). The restaurant had a very elegant and classy atmosphere. We were greeted by a beautiful lady and we handed over our jackets before sitting at the counter seats. There were about 8 seats at the counter. There were also private rooms at the back. We started with some drinks, both of us had a draft beer. We had a seaweed appetizer, which was simple seaweed from Naruto. It had a refreshing acidity and the flavor of the seaweed was nice. Next, we had an appetizer with fresh tofu skin, soft-boiled octopus, and monkfish liver. The monkfish liver had pickled vegetables inside, which added a crunchy texture and enhanced the rich flavor. We then moved on to some sashimi, which was prepared elegantly. The sashimi was served with spicy mustard from Fukui prefecture, which added a nice kick to the dish. We then had some sushi, starting with fatty tuna marinated in balsamic vinegar. The vinegar was not overpowering and complemented the fatty tuna well. We also had flounder with red vinegar sushi rice, squid with salt, soy sauce, and sudachi citrus, and horse mackerel with yuzu pepper. We also had grilled sea bass and a dish with sea bass, clams, and seaweed. The sea bass was cooked perfectly and the combination of sea bass, clams, and seaweed was delicious. We finished our meal with a bowl of salmon roe over rice, which was a favorite of mine. Overall, the food was amazing and we enjoyed trying different types of sake recommended by the chef. It was a delightful dining experience in Kitashinchi.

I visited the restaurant on a Saturday night. There is no parking lot, so I parked at the nearby coin parking, "Shin-Daibiru underground parking lot," which costs 300 yen per hour (up to 2,000 yen on weekends and holidays). The restaurant is located on the second floor, with counter seats and private rooms behind the counter. I sat at the counter and tried the specialty, three types of sea urchin tasting course. The sushi rice was firm and tangy, enhancing the deliciousness of each piece of sushi. The presentation on a black sushi tray made the photos look great. Despite feeling slightly unwell that day, the meal lifted my spirits. Good food really does have a magical way of making you feel better. Thank you for the delicious meal!

It's a sushi restaurant where you can compare different sea urchins! I will try the Hokkaido sea urchin comparison next time. This time, I had a quick lunch. There are many photos I forgot to take. The food was delicious and carefully prepared. Each sushi was delicious too.

The tamagoyaki was beautiful, but I wish there was more in the picture. I went to BOSS. They said they didn't have any red or white wine that was cheaper than the others. Other than that, everything was good, including the convenience.

I had a course meal for 19,800 yen. There were 26 dishes in total, which was a satisfying amount. I was interested in three dishes: the conger eel somen, gizzard shad, and conger eel. Regarding the conger eel somen, I heard that they mix the noodle dipping sauce with carbonated water, but I would have preferred a simpler dish like grilled conger eel. Also, the conger eel was flaky, the gizzard shad lacked flavor, and the explanation for the spicy dish was not very clear. When they said "this one is fatty," I was left wondering where it was from, what kind of tuna it was, and what makes it special. The overall explanations for the sushi and dishes were lacking. It may have been because the person serving us was only in their second year, but I felt that if the head chef was present, they should have been the one to explain or the server should have been trained better before serving at the counter. While it may be good to give young people opportunities, if the overall quality of the restaurant is not up to par, the cost does not match the experience.

I had the chef's choice lunch course. I could feel the attention to detail, especially in dishes like the steamed egg custard with sushi rice and tomato sauce. The sea urchin and salmon roe were especially delicious. The pacing of the meal was just right, with each dish served at a good pace that matched my eating speed. This restaurant has become my first choice in Kita-Shinchi. I am very satisfied!

I ordered the special course for weekdays (12,800 yen including tax). Starting with a draft beer (1,100 yen), I was seated at the counter and served with appetizers from Okinawa. The course included eel, bonito, and a steamed egg dish, followed by nigiri sushi with vinegar-seasoned rice that complemented the main ingredients such as tuna, squid, sea urchin, salmon roe, and surf clam. From June onwards, the same course is priced at 13,800 yen, but I still think it offers great value for the quality of food you get.

I used this restaurant for the first time with friends. Sushi in Shinchi tends to be expensive. I don't really care about cost performance, but the special atmosphere and alcohol got me drunk before I knew it. (laughs) When I ordered sake after finishing the course, the owner recommended a sashimi assortment, so I ordered it separately. Personally, I like the sea urchin here. I will visit again.

I used it for lunch. The sushi was delicious. There were some issues with the service. I ordered sake, but they didn't have hot sake and it ended up being 4500 yen for one cup. The staff member didn't seem to know much about alcohol and was underage, but I would have appreciated if they had mentioned the price at least.

Tasting 9 different types of sea urchin was really fun and the alcohol went down smoothly! I haven't done a tasting like this before, so I could really appreciate the differences in each flavor. There were many sake options beyond what was listed on the menu, as the chef had a lot of recommendations. After going through the course once, I ended up ordering more because it was so delicious. By around 7 PM, the restaurant was full, but the food and service were perfect and I left completely satisfied!

The atmosphere, service, and taste of the restaurant were all excellent. I was satisfied with the reasonable price for lunch. I was tempted by the higher course with sea urchin, but I want to save it for next time. I would like to come back for dinner next time. I will definitely visit again!

The atmosphere inside the restaurant was nice, and the sushi was delicious! The rice was just to my liking. The vinegar was not too strong, and I liked that they varied it depending on the topping. The egg was sweet and dense, like eating a cake. The last dessert was a cheesecake, but the texture was a bit off.

I heard that you can enjoy the taste of famous Tokyo restaurants in Kitashinchi, so I visited. The restaurant on the second floor had a calm atmosphere with a counter and private rooms. This time, I made a reservation for the seasonal omakase sushi course with a special sea urchin tasting of 6 varieties in a private room. The course included: - Wakame with vinegar from Naruto - Three appetizers: almost raw tuna, firefly squid, and tender simmered octopus - Sashimi - Four recommended sushi pieces, including a rare medium fatty tuna with balsamic vinegar rice, which I personally loved - I was so engrossed in the grilled fish that I forgot to ask about it or take a photo - Salmon roe rice bowl - Sea urchin tasting of 6 varieties: 5 from Hokkaido and 1 from Russia - Four recommended sushi pieces - Chawanmushi - Grilled eel - Red miso soup - Kanpyo roll and egg I could feel the dedication in each dish. As a sea urchin lover, I was surprised by the varying flavors of sea urchin. Personally, I liked the one from Russia the best. It was a luxurious and satisfying experience.

I visited this restaurant once for lunch in the past, and this time I went for dinner to find it more cost-effective in terms of price and taste. If you make a reservation, you can get a private room, and the prices in Kita-Shinchi are reasonable as many people start their night there. The portion size is also very satisfying, and I left feeling full.

Met up with a friend for dinner at a sushi restaurant, Sushi Seikai in Kitashinchi. We started with sparkling wine and caught up on each other's lives. The seasonal omakase sushi course was delicious, with highlights like the medium fatty tuna with balsamic vinegar and the uni from three different regions. We also enjoyed various sake pairings throughout the meal. The atmosphere was cozy and the service was excellent. Overall, it was a fantastic dining experience.

Just hearing the name Kita-Shinchi makes my heart flutter, it's Kouji here! On this day, I heard that there is a wonderful sushi restaurant in Kita-Shinchi run by a young chef, so I headed there. As I climbed the stylish staircase leading to the second floor, I found myself in a calm adult space. I was seated in the middle of the counter seat where I could watch the chef's craftsmanship up close. The course I ordered included a comparison of six kinds of sea urchin and a seasonal omakase sushi course for 22,000 yen including tax. The course included dishes like vinegared wakame from Naruto, tuna tataki, sesame tofu, tender octopus, bonito sashimi with Mie region garlic, medium fatty tuna with balsamic vinegar rice, red vinegar rice blend with sea bream, flounder, horse mackerel with yuzu pepper, cherry salmon with Kyoto miso, salmon roe rice bowl, and a comparison of sea urchin from Hamanaka, Kushiro, Nemuro, Aomori, Rausu, Rebun. Each dish, from appetizers to sushi, showcased the chef's dedication and I was completely satisfied with the sushi course. It was an experience that truly made me feel like I had climbed the staircase to adulthood. Thank you for the wonderful meal!

I visited a high-class sushi restaurant in Osaka with my partner, inspired by the delicious-looking photos posted by 18 of my food log friends. We tried the seasonal omakase sushi course for 18,000 yen. The meal started with a delicious vinegared dish of wakame seaweed from Naruto, which I wished I could have had more of. The appetizers included seared fatty tuna cheek, smoked tuna, tender octopus, and a unique tofu dish made with milk, kudzu, and cream. The sashimi course featured bonito marinated lightly before serving, with a perfect balance of local mustard from Fukui. The sushi course included medium fatty tuna with balsamic vinegar rice, a large flounder sushi with a mix of red and white vinegar rice, and rich mackerel and horse mackerel sushi with just the right amount of yuzu pepper. The meal continued with a unique dish of ankimo paste with Nara pickles and cheese, followed by grilled cherry trout with seaweed and clams. A small bowl of salmon roe on rice was served, followed by a tasting of three types of sea urchin, each delicious in its own way. The meal concluded with various seafood dishes, including tender simmered abalone and melt-in-your-mouth dried gourd roll, before ending with a savory egg custard and homemade green tea terrine for dessert. Overall, the meal was a harmonious blend of flavors and textures, showcasing the quality of the fish in a straightforward manner. The only downside was that the meal was so filling that my partner had to request smaller sushi rice portions. The young chef shows great potential, and I look forward to returning to this renowned sushi restaurant in Osaka.

At Yodoyabashi Station in Osaka, I just realized now at around fifty years old that the best match for sake is definitely rice! To fully enjoy this, I visited a recommended place in Kita-Shinchi. It was a holiday, so most of the clubs around were closed, which was a bit disappointing as I couldn't meet the beautiful older sisters before they went to work. The restaurant is located on the 2nd floor of a building. Inside, with piano background music playing and a faint aroma of incense in the air, the counter exuded an atmosphere of sophistication, making sure not to disturb the quiet ambiance. I started with beer and chose the seasonal omakase sushi course, with the chef explaining each dish as it was served. The meal began with a starter of Naruto wakame seaweed, and as my beer ran out, I ordered the "Chef's hidden sake" from the menu. The New Year Junmai freshly pressed 2023 from Shinsei brewery was a perfect match with the carefully marinated bonito sashimi. The main sushi dishes followed, including bluefin tuna toro, horse mackerel with yuzu pepper, red snapper, hirame with konbu, and Hokkaido salmon roe. Each piece was meticulously prepared, with special touches like balsamic vinegar rice, yuzu pepper, and a blend of red and normal vinegar. As my sake ran out again, I let the chef choose for me, and the Tatenokawa nama genshu "Mugamu" was brought out. The rich and fragrant sake paired excellently with the grilled cherry trout. A variety of sea urchin was then presented for a tasting, each from a different region, showcasing the unique flavors from each place. After a short break with uni, the second half of the omakase sushi course included dishes like squid with sudachi and salt, bluefin tuna otoro, golden eye snapper, marinated tuna, and simmered conger eel. Each piece was a delight to savor, with the conger eel having a melt-in-your-mouth texture and flavor. The meal ended with a whitefish chawanmushi served with ponzu sauce and a dessert of matcha terrine. I thoroughly enjoyed the combination of sake and sushi at this restaurant. The young chef and staff members were all bright and friendly, making the experience enjoyable and the atmosphere welcoming. It's a place where you can easily have a good time and enjoy great food and drinks.

On our wedding anniversary, we made a reservation and went to eat sushi for the first time. Since it was our first visit and we didn't know much about the menu, we chose the course that seemed the best in terms of content and price. The sushi with balsamic vinegar was a first for me, and I was surprised by the taste. I'm not a big fan of balsamic vinegar, so every time I put the sushi in my mouth, I was shocked by the initial sharp acidity. However, the refreshing aftertaste was strangely addictive. The drink I ordered was a tomato sour, and we toasted to our anniversary. The dishes that were served included seaweed from Naruto, jelly with sea grapes, smoked bonito cheek meat, ankimo monaka, pickled bonito with Fukui mustard, chutoro, flounder, stone bream, horse mackerel, grilled mackerel, marinated katsuo with Nara mustard, ikura rice bowl, a trio of sea urchin, red grape juice, akami, golden snapper, blackthroat seaperch, shrimp, steamed egg custard with shirako and ponzu sauce, boiled conger eel, red snapper, kanpyo maki, egg pudding, matcha terrine. The young staff at the restaurant, including the head chef, were all very knowledgeable and engaged in interesting conversations with the customers. The restaurant is still new, but I hope they continue to do well.

I heard that there is a delicious sushi restaurant in Kitashinchi, so I decided to visit. I had the delicious seasonal omakase sushi course. The Wakame seaweed from Naruto had a great texture and taste. The seared tuna cheek, Mineoka tofu topped with salmon roe, and smoked tuna were perfect with sake! I was happy to see my favorite items like simmered abalone and pickled bonito in the course. The Monaka with Ankimo and Nara pickles was unique and I could eat many of them. It was my first time doing a Uni tasting, and I discovered that the creaminess varies depending on where it is taken from. The sushi had two types of shari rice - balsamic vinegar and red vinegar. The toppings were chosen to complement each type. The sea bream was refreshing and had a great aftertaste. I enjoyed the lean tuna, cured mackerel, and scallop one after another. The seaweed salad and grilled fish were also delicious. I was completely satisfied and full! The miso soup was made by simmering fish bones for a week, giving it a rich and deep flavor. The steamed cod milt was amazing! I love cod milt, so I was impressed by the generous amount when I opened the lid. I mixed it lightly with the ponzu jelly on top. The roll had kanpyo (gourd strips) with a soft and satisfying texture. The egg was fluffy and delicious - I wonder how they make it so good! The matcha terrine is a highly recommended dessert. It was so delicious that it melted in my mouth! I was extremely satisfied and impressed by the course. The restaurant is clean and has both counter and table seating, so I definitely want to invite my friends to come back again. [Sushi Ao Kai Kitashinchi] Osaka, Osaka City Kita-ku, Dojima 1-1-20 Pearl Plaza 2F-A

Second visit. Enjoyed chatting with the chef. It's interesting to hear about what he focuses on and the current initiatives. The sushi was delicious, and I had a great time. The chef is young, but I want to support him. You don't have to be a master to be great. We had the 6 types of sea urchin course, each from different regions. It was amazing to taste the differences. My colleague was impressed by the delicious seaweed that came out first. The sushi didn't need much soy sauce, we enjoyed it with yuzu pepper and pickles. It seems even more delicious than last time. The scallop, seared tuna, and spot prawn were outstanding. The Nara pickled dessert was also delicious. The sushi course at Aomori can be enjoyed not only as sushi but also as appetizers. Thank you for the delicious sushi today. The dessert was matcha chocolate? The chef doesn't like matcha, so he said he's making something that even people who don't like matcha can enjoy. It was smooth and delicious, but personally, I preferred the previous rare cheesecake. I look forward to the chef's homemade sweets in the future. Thank you for the meal ★

I had the seasonal omakase sushi course. The sea urchin was incredibly beautiful and just as delicious as when I had it freshly peeled in Rishiri-Rebun Island. The minced Nara pickles in "ankimonaka", the medium fatty tuna with balsamic sushi rice, and the pairing with red wine all brought me happiness. The course included dishes such as simmered octopus with Naruto seaweed, smoked tuna cheek, jelly of mekabu seaweed, sashimi of bonito, spicy liver-filled manju, medium fatty tuna sushi, and more. Each dish was a small portion, but together they filled both my stomach and my heart. It was a truly luxurious and wonderful experience.