Visited for the first time on May 10, 2023, at 8:00 PM. This restaurant is not listed on Tabelog. Today's dinner was here! It was the opening day, and I was lucky to secure a seat. Chef Tsubasa Yajima is from "Sakurafune Saekoh." Chef Hayashi from "Sushi Hijiri" is actually his senior from the baseball club in university (he was a 4th year when I was a freshman). The menu only offers an omakase course. The dishes included: 1. Kenkengatsuo with Wakaneggs and soy sauce 2. Tsubugai salad with Yamato potatoes and shiso sauce 3. Fugu Shirako Don 4. Swordfish grilled with Yuzu 5. Nodoguro with lightly seared skin 6. Kensaki squid with salt and yuzu 7. Mackerel sushi 8. Firefly squid chawanmushi 9. Akami zuke with salt-kettle tuna 10. Kinpira burdock root 11. Chutoro with bloodline 12. Kohada 13. Uni ikura donburi 14. Sakuramasu 15. Shimaaji with white soy sauce and plum sauce 16. Kurumaebi 17. Simmered anago from Goto Islands 18. Toro taku roll 19. Kenkengatsuo (additional order) 20. Aosa seaweed miso soup. Chef Yajima answered my questions patiently and I had a great time. The omakase course costs 8800 yen and this restaurant will soon become difficult to reserve at. It was a delightful encounter with this wonderful restaurant. #Sushiyashima #Sakurafunesaekoh #OsakaGourmet #Osaka #HardToReserveRestaurant #Sushi #SushiTime #SushiLovers #Sushi #SushiLovers #Gourmet #GourmetLovers #GourmetInstagram #Foodstagram #Foodie #FoodieGram #FoodPorn #FoodieLovers.

This is a review of Yashima-san's sushi research in Nishikujo, Osaka. It has a rating of 3.51 on Tabelog. The 8,800 yen course includes: - Swordtip squid with sea urchin - Seared sawara with skin pounded - Tachiuo rice bowl - Ara kue - Tsubodai marinated in kelp - Sweet shrimp - Pickled - Medium fatty tuna - Kohada - Abalone steamed for 6 hours - Nodoguro - Biwa trout - Matsutake mushroom chawanmushi with sujiko - Swordtip squid - Shrimp - Conger eel - Toro taku - Clear soup with salt only. Thank you for the delicious meal!! Thank you very much!!

I want to eat sushi. Let's go to the restaurant I was browsing before. It's located in Nishikujo. It's a small restaurant with 10 seats at the counter, and they only offer an 8800 yen course menu. The chef used to work at Sakamoto and cruise ships. I haven't been there before, so I'm excited. The food was delicious, especially the swordtip squid and the matsutake mushroom chawanmushi. The chef is young and attentive, making sure there are no bones or anything unpleasant in the food. The only downside was the atmosphere, with distracting phone ringtones and conversations. The chef plans to move the restaurant in the future.

I made a reservation via DM at a sushi restaurant in Nishikujo that has only a counter. I had seen their posts on Instagram and was curious. The sushi was delicious, and they had a wide selection of Japanese sake and whiskey. I thought it was a great value for the quality. I definitely want to go back to this place.

Osaka Nishikujo Sushi Yashima-san Sushi Research. This is a fixed-point observation of 3.32 on Tabelog. The basic course seems to be 11 pieces. This is really amazing. Omakase nigiri course for 8,800 yen includes: - Slightly seared Sawara from Nagasaki - Octopus simmered in Awaji - Shirako bowl - Stir-fried Hirotsu bok choy - Nodoguro - Sweet shrimp - Pickled - Medium fatty tuna - Ginkame horse mackerel GT - Iwamasu - Swordtip squid - Hokkaido Kitamura purple sea urchin - Kamasu - Shrimp - Conger eel - Toro taku - Sujiko. I would like to visit again! Thank you for the meal!! Thank you very much!!

Sakanomoto-san's sushi restaurant, which took over a space and is also reasonably priced, is run by a young, handsome chef and a cute female assistant. They work quietly during two dinner shifts from 6pm to 8pm, and the restaurant has become popular after being recently featured on Meets. Reservations are now hard to come by, despite the 8,800 yen course. The quality is definitely worth the price, although the seasoning on the rice seemed a bit heavy, possibly due to the summer season. The chawanmushi and side dishes were delicious. The chef is constantly experimenting and improving, showing great potential. Looking forward to what they do next.

Osaka, Nishikujo, Sushi Yashima-san is a research on sushi. This is a review with a rating of 3.18 on Tabelog. It's a delicious restaurant, but still easy to make reservations. It has also been featured on Meets, so it may become difficult to make reservations. Omakase course for 8,800 yen - Meichidai from Wakayama - Katsuo from Awaji Island - Shirako with seaweed and soy sauce - Iwate prefecture's grilled clam - Nodoguro - Sweet shrimp - Marinated tuna - Chutoro - Striped jack - Bafun uni from Hokkaido - Kamasu - Cherry shrimp chawanmushi - Shrimp - Kensaki squid - Anago - Toro taku - Sweet shrimp soup - Kanpyo. Thank you for the additional treats!! Thank you very much!!

I was looking for a sushi restaurant for my trip to Osaka, thinking it would be nice to try something Osaka-like. As I was discussing with my friend, we realized that going to a famous restaurant might be too ordinary. So, we decided to try a new place with few reviews. We found Sushi Yashima and decided to give it a try! The restaurant is located in a slightly deep area under an overpass. It seems to be a converted snack bar, with only counter seats and a small, narrow space. The toilet is not inside the restaurant but in a slightly dirty shared restroom outside. However, the owner and the staff worked well together, providing smooth service and pacing for the course, so the atmosphere was not bad at all. The course menu costs 8800 yen and includes dishes like Nagasaki-style sashimi, octopus from Akashi, grilled shirako with seaweed, and various nigiri sushi. The drink menu includes a selection of sake, and when we asked what was available, they brought out all the options for us to try. The sake was delicious, and we enjoyed it with the food. Overall, the cost performance was great, and we were able to have a satisfying meal and drinks for under 30,000 yen for two people. The sushi rice was firm and had a good texture, complementing the toppings well. The dishes were satisfying, and we could feel the attention to detail in the preparation. In the end, we were very happy with our choice of Sushi Yashima. The young chef is truly talented, and the cost performance is excellent. It was a great memory for our trip. Thank you for the meal!

The location is quite hard to find. The owner is not very good at conversation, so they don't talk much and their expression doesn't change much, which is interesting. They work alone, so the temperature control of the sushi rice can be a bit off. The sushi is neither good nor bad, but it's good value for money. The side dishes may have pricing issues, but overall it's average.

Osaka Nishikujo Sushi Yashima's research. Food log 3.07 opened in May. I heard that there is a nice shop in Nishikujo, so I visited. Reservations are required because there are only 2 rotations! ⬜︎ Course 8,800 yen -Hamo with grated white sauce -Shirako surinagashi -Thai kawariage -Mozuku vinegar with snow crab -Marinated tuna -Chutoro -Kensaki -Masunosuke -Ishikakegai -Kasugo -Kinme -Chawanmushi -Bafun uni -Shrimp -Eel -Toro taku -Nishin oshizushi Additional -Dried gourd roll Additional Make a reservation on the way back. Thank you for the meal! Thank you very much!

I was invited to pay attention to a sushi restaurant that should be noted by foodies who eat out every day. Mr. Yajima, who trained at the Michelin-starred restaurant #Sae, was there! I was surprised by the location and atmosphere, but the taste was indeed excellent. It started with a refreshing simmered dish, followed by a creamy grilled shirako and other unique combinations. And then the sushi. I heard that he puts a lot of effort into the tuna, and it was amazing. The rice was a bit stronger in vinegar flavor for me, but the sushi itself was top-notch! The rice had a fluffy texture that held the toppings well. The toppings were well-prepared, and the overall portion was just right for me. The steamed egg custard with sweet shrimp was the only dish that seemed a bit lacking in flavor. The head chef is only 30 years old, and he is a rare type among the craftsmen I have encountered. Is it a sense of relaxation? Lack of pretentiousness? Not focusing on profit? In reality, everything is carefully selected, but it feels like he is sourcing excellent ingredients without considering the cost, making it irresistible for customers. The story behind each course also reflected the chef's sensibility. This is a restaurant with incredible potential for growth.

★8800 yen course (+ alcohol) A new and upcoming sushi restaurant that appeared in the former location of Sakamoto Sushi in the tunnel alley of Nishi-kujo. The head chef, Mr. Yajima, trained at the Sushi Saezushi group's "Ryusen Sae Ki". There is only one course available, with two sessions per day starting at fixed times. - Appetizers: Mozuku vinegar with snow crab, conger eel and seaweed in ponzu jelly, pufferfish milt with chrysanthemum paste, risotto-style fried sea bream, cherry shrimp chawanmushi, uni rice bowl, red miso soup. - Nigiri sushi: Marinated tuna, medium fatty tuna, swordtip squid, masunosuke (type of fish), turban shell with kelp, steamed tiger prawn, conger eel, fatty tuna tataki. Overall, the quality of the ingredients is exceptional in every aspect. The price point may make you doubt its validity, but they provide high-quality ingredients with meticulous skill. The sushi rice is small and well-packed, with a mild red vinegar flavor. I believe this place will definitely become popular, so I recommend visiting before it becomes too difficult to make a reservation. It's a dilemma when a good restaurant becomes too popular, as you want to keep it to yourself.

【Received Menu】Chef's Course (¥8,800) tax included - Sashimi of Isaki (grunt) - Squid and sea urchin somen (noodles) - Grilled shirako (milt) - Grilled managatsuo (pomfret) - Marinated tuna - Medium fatty tuna - Kohada (gizzard shad) - Swordtip squid - Cherry shrimp chawanmushi (steamed egg custard) - Masunosuke (tilefish) - Torigai (cockle) - Mackerel sushi - Kis (Japanese whiting) kobujime (kelp-marinated) - Uni (sea urchin) rice bowl - Shrimp - Simmered clams - Toro (fatty tuna) taku (wrap) - Red miso soup 【Impressions】 Starting with the sashimi of Isaki, it was in season and had a moist and mild white flesh, very delicious. The grilled shirako with nori sauce had a delicate seaweed aroma followed by the rich flavor of the shirako. The combination of managatsuo with potato sauce was innovative and the creamy potato sauce complemented the mild fish perfectly. The sea urchin rice bowl was shining with its deliciousness. The sushi overall had excellent quality with gentle tasting shari rice that enhanced the ingredients. The tuna from Kagoshima prefecture was praised by the chef and indeed had a rich and delicious flavor. The torigai (cockle) had a high quality and a crunchy texture that was irresistible. Personally, I loved the kis kobujime, where the kelp-marinating brought out the full flavor of the kis. Overall, the cost-performance ratio was excellent for providing this quality under ¥10,000. With the tradition of Sakamoto Sushi, this restaurant has the potential to become popular in the future. Definitely worth a visit!

Opened on May 10, 2023 in Nishikujo, Osaka - "Sushi Yashima". Located at 4-1-23 Nishikujo, Konohana-ku, Osaka, this sushi restaurant offers two dining sessions: 17:30 and 20:00, with an average budget of ¥8,800 to ¥10,000. The young chef, who is only 30 years old, skillfully prepares delicious sushi that was once enjoyed on a Taisho-era houseboat. The menu includes a variety of dishes such as sashimi, squid noodles, pufferfish milt rice bowl, akami, chutoro, kohada, ken-saki squid, sakura shrimp chawanmushi, hotate, marinated king salmon, sandfish kobujime, golden eye snapper, kinpira gobou, bountiful uni small bowl, botan shrimp, simmered clams, torotaku maki, and red miso soup. Despite the abundance of dishes, the price of ¥8,800 is quite reasonable. The restaurant offers a good balance of sushi and side dishes, making it a satisfying dining experience. The seared dishes were particularly delicious. A truly delightful meal at Sushi Yashima in Nishikujo. #SushiYashima #Sushi #SushiYashima #Nishikujo #OsakaGourmet #KujoGourmet #Seafood #OsakaSushi #OsakaSushiRestaurant #NishikujoSushi #NishikujoSushi #BestCostPerformance

Located in Nishikujo Tunnel Yokocho, this sushi restaurant is run by Master Tsubasa Yajima, who honed his skills at "Sakurafune Saeki." Taking over the space previously occupied by "Sakamoto Sushi," they offer a single course menu. Starting with a vinegar jelly from Tosaken, followed by somen noodles made from swordtip squid, a fugu shirako bowl, and grilled bonito with a juicy umami flavor. Moving on to nigiri sushi, the rice is seasoned with red vinegar, providing a gentle acidity and a crisp saltiness. The grains are light and fluffy, while the chutoro melts smoothly in the mouth. The small fins release a fragrant aroma, enhancing the sweetness. Each piece of sushi is meticulously crafted, with a perfect harmony between the rice and the topping. The meal continues with a tea-steamed dish of cherry shrimp, a refreshing trout sashimi, and a succulent ark shell. The kohada marinated in kelp offers a concentrated umami flavor, while the sea urchin rice bowl with bluefin tuna is rich and juicy. The boiled prawns are vibrant and bursting with umami, and the boiled clams have a strong yet delicate flavor. The red miso soup with torotaku rounds off the meal, providing a satisfying end to this reasonably priced omakase course. Enjoy more on their Instagram page and sushi blog.

Located right by Nishi-Kujō Station! You can enjoy authentic sushi at a reasonable price with a course costing 8800 yen‍♀️ Two-part system, only 8 counter seats. It opened in May 2023 and reservations are likely to become difficult. I was taken here for a birthday celebration at "Sushi Yashima," which just opened in May 2023. Here is the lineup: - Isaki sashimi - Squid somen - Sea urchin - Okra blowfish - Shirako with rock seaweed - Masu salt-grilled with new potato sauce - Tuna akami and chutoro - Kohada - Kensaki squid - Golden eye snapper - Anago - Chawanmushi - Chicken shellfish mackerel sushi - Mini sea urchin bowl - Donchicchi horse mackerel sushi Top 5 recommended by Sayaka: 1. Blowfish shirako 2. Creamy and rich shirako 3. Rock seaweed 4. Donchicchi horse mackerel sushi 5. Tasty Kensaki squid The Kensaki squid had a hint of citrus fragrance which was a nice touch. Even though I'm not a fan of squid, the one here made it into my top 5 for its deliciousness! The mini sea urchin bowl had Hokkaido Ogawa Shouten's fresh Bafun sea urchin, which I was happy to enjoy a lot of during this season. The chicken shellfish dance performance with shutter chance missed. The quality for 8800 yen is quite impressive. It seems that reservations are already becoming difficult, so sushi lovers should visit early‍♀️ Restaurant account: @tsubasa.sushi65 [Ordered items] Course ¥8800

My son requested sushi for his birthday, so I happened to find out about Yasashima-san on Instagram. I was a bit worried because they only offer an 8800 yen omakase course, but in the end, both my son and husband were very satisfied. When I mentioned it was my son's birthday when making the reservation, they also prepared a cake, which made my son very happy. The pleasant service from the head chef and the cute female staff made the 2 hours fly by.

Shima Sushi opened on May 10, 2023, near Nishikujo Station at Tunnel Yokocho. The restaurant only has 8 counter seats and operates in two shifts. The chef, Yajima, is a young talent with experience from working at Sakurafune Saeki and is known for his excellent sushi skills. The menu consists of an omakase course priced at 8800 yen, which offers a surprising quality of dishes. The tuna used is high-quality salted bonito from Ishitsuka, priced at 23,000 yen per kilogram. The chef pays attention to details like marinating the tuna for a few minutes to enhance its flavor. The restaurant also serves dishes like blowfish sperm sacs, uni rice bowl, and live sea urchin. The sushi rice is made with Hatsu Shimo rice from Aichi, which has a natural sweetness that pairs well with the vinegar. The wasabi is sourced from Shizuoka, and the restaurant offers a selection of fine sake to complement the sushi. Overall, Shima Sushi offers top-quality sushi at a reasonable price, making it a popular spot with many repeat customers.