I was lucky enough to be taken to the hard-to-reserve sushi restaurant near Nishi-Kujo Station, called "Sakahon Sushi" (with a little help from others). We had the omakase course for 7700 yen, which was surprisingly cost-effective! When I asked the owner about the reason behind it, he said he wanted to create a place where customers who may not be familiar with sushi etiquette can feel comfortable and easily learn. Despite the reasonable price, the taste and quality were top-notch, and I had a very satisfying dinner. The setlist for tonight included fugu soup, tessa and yubiki, assorted sashimi, grilled kinki with pumpkin sauce, sayori, iwashi, turban shell, marinated tuna, cutlassfish, fugu rice with shirako, kohada, sawara, kinki, nori seaweed chawanmushi, toro, shrimp, sea urchin, toro taku, and kasujiru. Each sushi was delicious, and I kept thinking "I want more of this!" but the full volume made it hard to finish everything. I definitely want to make a reservation next time and bring someone along who also wants to try this amazing experience!

The sushi was delicious as always, especially the sweet and tasty Hokkigai this time! The hospitality of the chef, the cozy atmosphere, and the overall experience make me want to come back every time. I even received Niigata Sado rice as a gift and it turned out to be amazingly delicious when I cooked it at home! Thank you so much! I wish they had a variety of beer options, like Ebisu, and more affordable alcohol choices. I always have a great time here and feel grateful for the wonderful dining experience. Thank you for the delicious meal!

Gourmet meeting at Sakamoto, a stable place. I drank a bit too much, but the sake set was only 12,000 yen! Menu includes squid somen, assorted sashimi of kamasu, red clam, flounder, Boston red meat, striped jack, sweetfish tempura, and nigiri sushi of kiss fish and horse mackerel. Also, there are pickled Boston red meat, marinated saury, abalone, blackthroat seaperch, crab chawanmushi, nigiri sushi of snake roll, Boston shrimp, and sea urchin bowl. Lastly, there is conger eel, fatty tuna, octopus, and pike conger soup, special Futomaki roll. Always the best (laughs).

The sushi counter restaurant operates in two shifts, starting at 5:00 PM and 7:30 PM, and is popular for its excellent value for money, making reservations difficult. Currently, the omakase course costs 8,800 yen (seasonal dishes with 5 items and 12 pieces of nigiri), and it was very delicious. Three years ago, it was 5,000 yen, and the gradual price increase made me realize the rising costs of ingredients and labor. Each dish was prepared with great care. The sushi rice was warm, and the fish was served at room temperature. The highlights were the nodoguro, uni rice bowl, eel battleship sushi, and seared tuna roll. However, the horse mackerel nigiri had a unique fishy smell that was disappointing. Also, the red snapper with grilled skin still had a slight fishy and bitter taste between the skin and flesh, with scales left in the mouth. It may be due to the timing of oil application and final grilling, so I hope for improvement in the future. The ambiance of the restaurant was pleasant and not too formal, providing a comfortable atmosphere. The relationship between the master and the staff was good, with no tension observed. This is important to me, as I had a negative experience with the staff at a Michelin-starred sushi restaurant in the past, which affected my dining experience. The restroom was spacious and clean overall, with a dedicated changing table for children, which was impressive and a great initiative not commonly found in sushi restaurants. However, I would have appreciated it if the limescale around the drain of the handwashing cabinet had been cleaned. Despite this minor flaw, I would definitely like to visit the restaurant again.

I visited the sushi restaurant "Saka Hon Sushi" near Nishikujo Station in Osaka City Konohana Ward! It is a popular restaurant with a good cost performance, casual atmosphere, and a child-friendly policy (people who are not good with children are not allowed). It can be difficult to make a reservation at this popular restaurant, but they have a system where reservations for two months ahead start on the 20th of each month, so if you try hard on the 20th, you can make a reservation! The only course available is the omakase course for 8,800 yen! The course includes 5 seasonal dishes and 12 pieces of nigiri sushi! The sushi rice is made with slightly sweet white rice instead of red vinegar, which pairs perfectly with the toppings! Despite being a casual sushi restaurant, everything was authentic and delicious, making it a very satisfying course with a good cost performance! I would like to visit this restaurant regularly! It was delicious ♫ Thank you for the meal!

Saka Hon Sushi is a top-notch sushi restaurant with an unbeatable rotation of dishes. I've been going there for almost a year now, and their summer menu is truly impressive. The Chiba-style bonito sashimi platter includes tuna, barracuda, sea bream, yellowtail, and ark shell. The deep-fried nodoguro with watercress sushi and marinated kiss fish are delicious. They also serve a refreshing octopus with sesame oil sushi. The second half of the meal consists of more traditional dishes like clam soup, crab and water shield cold dish, and red miso soup. The meal ends with a satisfying red miso soup. All of this for only 12,000 yen is truly a steal!

"Sakamoto Sushi in Nishikujo, Osaka is a sushi restaurant that is difficult to make reservations at, but very welcoming to children. The course menu is 8,800 yen and includes dishes like fish bone soup, bonito tataki, sashimi, fried kadaif, red clam with seaweed salad, crab and water shield cold chawanmushi sushi, and a variety of sushi including horse mackerel, squid, tuna, cutlassfish, striped jack, abalone, fatty tuna, shrimp, sea urchin, eel, and fatty tuna with pickled radish. The food from start to finish is delicious and satisfying. The kadaif fry and fatty tuna sushi were particularly outstanding. I can't believe all this is included for the price. I would love to go back if I can get a reservation again."

I found a cancellation slot on Instagram and visited Sakamoto-san for the third time and a new store for the first time! The course is upgraded once a year, but the content is more fulfilling and satisfying. I ate 1kg of udon for lunch and was worried if I could eat it because I was full, but as soon as I drank the soup made from fish bones, it was delicious and my appetite was turned on (laughs). The bonito had no smell and was deliciously chewy. The sashimi was perfect. The nigiri sushi with Hokkigai, akami, abalone, nodoguro, namakogill, shrimp, and sea urchin were delicious, and everything else was too delicious to swallow (laughs). The Me-hikari kataifi fried with crispy bones was soft and delicious with just the right amount of fat. I kept saying "delicious" with each bite. As always, I spent a blissful time with the friendly and smiling master and the delicious dishes. They have a children's day and provide warm service with thoughtful details such as widening the aisle for strollers. It's a great place that I want to visit every month. I haven't used the new store, but I'm happy that the restroom is inside the store. Thank you for the meal.

Regular visit to Sakamoto Sushi. Despite the price increase, the course starts at 8,800 yen, which is shocking! It's becoming incomprehensible. The menu includes dashi soup, bonito sashimi, assorted sashimi, firefly squid and yam spring rolls. The firefly squid spring rolls, possibly the last of the year, are crispy and go well with yam. The nigiri includes sea bream with kelp, swordtip squid, scallops, and a large and sweet scallop. The red clam nigiri is something special. The salt-kettle tuna, belt fish, and kohada are all delicious. The abalone, alfonsino, and bluefin tuna continue the streak of high-end ingredients. The crab chawanmushi, medium fatty tuna, shrimp, sea urchin risotto, conger eel, fatty tuna with takuan, and red miso soup all impress with generous portions. The sea urchin is abundant, the conger eel is tender, and the shrimp is perfectly cooked. The chef's skills shine even more when compared to other high-end restaurants. The bill comes out to 12,000 yen. Their position as the strongest sushi restaurant remains unchallenged.

I tried combining Masaru-san's training with Sakamoto-san's top-quality shrimp. The head chef is always smiling and everything is delicious, especially the shirako. Now it's hard to get a reservation at the restaurant, so I'll have to work hard to book again. Thank you for the feast! #Gourmet #OsakaGourmet #NishikujoGourmet #BClassGourmet #Foodie #Foodstagram #HardToReserveRestaurant #Sushi

I have been visiting this sushi restaurant regularly, and even after their relocation, it continues to be difficult to make a reservation due to its high popularity. The cost performance is outstanding, and all the dishes are delicious, with a creative dish added each time. Please note that there will be a price change starting from June, so please confirm when making a reservation. - Omakase Course: 1. Fish Head Soup: The soup is always delicious, I love it! 2. Fresh Tuna: Firm texture with a good amount of fat, so tasty. 3. Assorted Sashimi: Always luxurious. 4. Grilled Golden Eye Snapper with Nanohana and Enoki Mushroom in a sweet and thick sauce, it was incredibly delicious. 5. Sea Bream with Cherry Blossom Leaf: Great aroma and texture. 6. Horse Mackerel: Sweet and flavorful, I love the combination with rice. 7. Cherry Salmon 8. Smelt: Not nigiri, but a dish with fluffy texture and very delicious. 9. Pickled Dish 10. Spanish Mackerel 11. Abalone 12. Blackthroat Seaperch 13. Crab Chawanmushi 14. Fatty Tuna 15. Red Miso Soup - Additional dishes: Sea Bass and Scallop I had a wonderful time chatting with the chef and the hostess. They are friendly and made the dining experience enjoyable. I will definitely visit again!

I only knew Anbe-san in Nishi-Kujo, but I didn't know there were also famous sushi restaurants there. It seems that now you can only make reservations online and it's no longer possible to get a seat on the spot. First, warm up your stomach with a dashi made from the heads of shima aji, sea bream, and nodoguro. Starting with sashimi: Yoko-wa (long-tail tuna) with two slices, seasoned with condiments. Kamasu (barracuda) with delicious fat. Shima aji with rich fatty meat. Sea bream with a light touch. Grilled red clam. Kinmedai (golden-eye snapper) and nanohana (rape blossoms) with a fatty kinmedai nigiri. Red snapper with a mild shari. Cherry trout, soft but lacking in trout flavor. Ankimo (monkfish liver) and Nara-zuke (pickles from Nara). The ankimo had a bit of a fishy taste. Kensaki ika (squid) sweet and good texture. Tuna zuke (marinated tuna) well-seasoned and delicious. Simmered abalone. Cutlassfish with a nice sear making it easy to eat. Nodoguro (blackthroat seaperch) delicious. Norisore (seaweed and soy sauce) chawanmushi (savory egg custard) with a ponzu flavor, unusual but good. Fatty tuna was good, no fishy taste, with good sweetness and umami. Carved shrimp, cute and delicious. Mini uni (sea urchin) bowl without alum, sweet and delicious. Eel wrapped in seaweed, delicious. Toro taku (fatty tuna and pickled radish) a luxurious treat, very delicious. Clam soup with big clams, the head chef's personality was great.

I regularly visit Sakamoto-san. Although it may seem slightly inferior to Toyonaga's, it is not at all lacking! The dishes such as anago, amaebi, uni don, simmered anago, and toro taku towards the end are of the same quality as those in high-end restaurants. This must be due to the meticulous work such as the temperature control of the shari. Even after eating and drinking so much, the total bill is only 10,250 yen! It's a restaurant I would want to visit every week.

I was invited to a private party at a restaurant I wanted to visit. It seems like they have moved to a new location and the place is beautiful. The chawanmushi at Nore Soreto was delicious and reasonably priced. I would love to come back again, but it's probably a popular spot that's hard to make reservations at. ❤️

I had been wanting to go to this restaurant for a long time and made a reservation for the 5:00 pm seating. I felt so happy with the delicious sushi and other dishes that kept coming one after another. The plates and glasses were cute, and the owner was so kind. I'm glad I made a reservation because the cost performance is great. It's perfect for celebrations too.

Last time I skipped the last two months and visited Sakamoto in March, so if it's available for reservation, I think you can still enjoy the same course. I visit Sakamoto every two months, and what's great about it is that it's delicious yet affordable! The shari (sushi rice) to fish ratio is just right, making it easy to eat and add additional pieces at the end of the course. The satisfaction level is very high as you can enjoy a variety of sake with it. The course includes: soup, cherry salmon, kinpira burdock (which I love and is finely sliced here making it an amazing dish), surf clam, grilled hokke fish, abalone, yellowtail, lean tuna, seared blackthroat seaperch, chawanmushi (savory egg custard), fatty tuna, eel, clam broth, sardine, squid, ark shell, battleship sushi with salmon roe, and sweet shrimp. This time, I opened a bottle of white wine, so the price exceeded 30,000 yen, but usually even if you drink a lot, it's around 10,000 yen per person, which is a great value for money! They also have kids' sushi days, making it easy for families with children to visit. After relocating, the entrance and interior seem spacious, perhaps considering strollers. The counter area has also expanded, allowing you to have a truly relaxing time. Thank you for the meal.

A hidden gem in a residential area known to those in the know. At first glance, you might wonder, "Is there really a restaurant here?" The atmosphere inside is always lively and very welcoming, making it a fun place to enjoy sushi! The rice portion is a bit smaller, perfect for those with smaller appetites! They offer a variety of Japanese sake and can provide one that suits your preferences. And best of all, the prices are great!

The popular restaurant in Nishikujo, where reservations are becoming increasingly difficult. I always go with the omakase course. It includes a small bowl with 12 pieces of sushi, but the side dishes are plentiful and the portion size is sufficient. The highlight is the succession of dishes towards the end: chutoro, amaebi, uni bowl, anago, and torotaku, finishing with an overwhelming finale. The amaebi sushi is more delicious than any other high-end restaurant. The approach to the anago is different from the usual tender simmered anago found in other places, making it interesting. With 1 beer and 3 servings of sake, the total comes to 10,500 yen, which is the best cost performance in Osaka!

Leila, who had a birthday in January, chose to drink Japanese sake at Sushi Sakamoto for her birthday party. The sake chosen was supposed to bring good luck. This year, she wants to continue focusing on increasing her luck. She had a great birthday celebration with guests and friends, thanks to everyone who came to the event and celebrated with her. To be continued at Sakamoto.

Visited on 2/2 for dinner Ordered omakase course, 2 draft beers, and Tenpuku Gen Riding the recent Sushiro boom, today we went to a sushi restaurant. Sakamoto, a Michelin Bib Gourmand restaurant. It's quite difficult to make a reservation at this place, with the popular reservation day filling up in 5 minutes. I had high expectations. I made a reservation for the 19:30 seating of the two sessions at 17:00. I arrived 10 minutes early and the front of the store was crowded with customers, but I ended up being able to enter the store around 35 minutes later. This slightly dampened my excitement. Inside the store, there were about 15 seats at the counter. Perhaps due to the price range, the clientele was mainly young women, and as usual, I was the only bald guy. The dishes I received were roughly as follows. I apologize if I made any mistakes. Fugu soup, Fugu hot pot, Tessa (blowfish sashimi), Blackthroat seaperch, Smoked fish, Mackerel, Tsubugai (whelk), Fugu shirako (blowfish sperm), Ikura (salmon roe), Kamasu (barracuda), Kinmedai (splendid alfonsino), Aonori (green seaweed), Chawanmushi (savory egg custard), Toro (fatty tuna), Amaebi (sweet shrimp), Uni (sea urchin), Rice, Anago (conger eel), Shirayaki (grilled white fish), Tuna hand roll, White miso soup. I was not impressed by any of the dishes. The beloved Tessa (blowfish sashimi) was mediocre in both cut and fat content. I apologize for being presumptuous. Well, I was able to try a sake I had never had before, so maybe that's a good thing. The bill came to 12,000 yen. Thank you for the meal.

After relocating, I happened to visit Sakamoto for the first time. The head chef trained at Masaru in Shitennoji-mae Yuhigaoka. He is friendly and easy to talk to. He also loves EDM music. The new location is completely opposite to the previous one. The counter now has about 10-11 seats, making it much more spacious. The omakase course, which includes appetizers, sashimi, grilled dishes, and chawanmushi, has increased in price to 7,700 yen. However, with around 20 different dishes, it still offers great value. The menu includes fugu soup, fugu sashimi, assorted sashimi, grilled mackerel, limpets, pickled saury, marinated tuna, swordtip squid, rice bowl with shirako and ikura, etc. As always, the portions are generous, delicious, and great value for money. The atmosphere is cozy and welcoming, making it one of my favorite restaurants. It's now quite difficult to make a reservation as they get fully booked quickly, but I hope to visit regularly in the future!