In Kitashinchi, Osaka, Sushi Sushi Sushi Uchi offers three types of shari - white, rose, and red - each tailored to different ingredients. The chef's selection of sake is Yamagata Masamune, with a subtle umami finish. The menu includes dishes like mozuku and peony shrimp, steamed abalone, and grilled eel with Nara pickles. The chef, more of an entertainer than a traditional sushi chef, uses Pocketalk to communicate with guests, creating a welcoming atmosphere. Delicious food aside, the thoughtful service makes dining here a truly pleasant experience. Don't miss out on this place! 😊✨

I made a reservation for 18:00. It's a popular restaurant with a full house. The ingredients are top-notch, and the balance of the sushi rice is excellent. They add a punch where needed and keep it light where necessary. The flow of the meal, considering the compatibility with the toppings, is very pleasant. Thank you for the wonderful meal.

Ishigaki shellfish and sea urchin, the representative shells of summer bring a lively atmosphere. Red snapper, Biwa trout, and oysters are beautifully arranged. Enjoy the seared fatty tuna with grated wasabi. A fragrant abalone mini bowl. Octopus from Akashi. The fatty tuna, rich and creamy. The vinegar flavor of the sushi rice perfectly emulsifies. The small fin, with a rich aroma and a deep flavor that intensifies. Delicious small fin. Halibut roe, an elegant sweetness gently seeps into the palate. A delightful taste that brings joy. Assorted appetizers. Squid with ink, tender with a sweet flavor overflowing. Ginger enhances the sweetness. Shun-ko, delicately fragrant, gracefully melting away. Grilled eel. Small bamboo shoots, a refreshing aroma that fills the mouth. Thread-sail filefish, outstanding richness. The fat with a strong aroma melts away. Slightly fragrant elegant kelp scent. Sweet and fragrant carabiner shrimp. A hefty and richly flavored conger eel. It has a presence as it melts away. Toro-taku. Tamago. Ordered an extra. Ishigaki shellfish, a fruity aroma spreads, with a clear sweetness. A bit of Hokuyori shellfish as an appetizer. Hokuyori shellfish, a dignified sweetness. Small bamboo shoots, refreshing sweetness and a vivid aroma. A luxurious variety of shellfish sushi. Dessert. Another visit that was thoroughly satisfying tonight. ・Instagram https://www.instagram.com/toaru_osushino_index/

When staying in Dojima, I made a reservation at a nearby sushi restaurant and visited at 8:30 pm. I had to wait a bit as there were still some customers in the first half, but I was eventually seated. I started with a bottle of beer to whet my appetite and then enjoyed the omakase course. There were no surprising or extravagant dishes, just well-prepared appetizers and sushi. Thank you for the meal.

The course starts with a refreshing dish of clam and sea urchin. A delightful combination of clam sweetness and rich white shrimp. Grilled sardine wrapped in seaweed. The impactful fatty tuna nigiri grabs your heart. A rich and powerful flavor. Assorted appetizers with a crispy and refreshing taste. A delightful aftertaste with a strong aroma. Two pieces of squid with a beautiful texture. Enjoy the taste of salt and simmered squid ink. Grilled eel with a delicate and elegant aroma. A refined and elegant flavor. Grilled blackthroat seaperch with a rich and creamy taste. Shrimp with a surprising firm texture and lively sweetness. A wonderful play of flavors with careful cooking techniques. A small bowl of beltfish. Simmered conger eel with a melt-in-your-mouth texture and lingering aroma. Additional dish of clam enjoyed as a side dish. A perfect night with a deep and clear sweetness.

Early summer menu. Ocean essence. Elegant and pure rainbow trout. Kinmedai, refreshing with ponzu sauce. Nori-wrapped sardines. Eel and eggplant with grated yam sauce. Chutoro, emitting a mature aroma. Tachiuo, monkfish liver, and edamame assortment. Small fin, releasing a sharp acidity that enhances the flavor. The lingering aftertaste is pleasant on the palate. Squid ink, enjoying a light texture. Akahata, bubbling with sweetness. A refined aroma rushes in on the finish. Classic marinated red meat, with concentrated aroma and flavor. Rich taste spreading out. Octopus from Akashi. Mebaru, rich fat melting smoothly. Abalone grilled with seaweed. Kuruma shrimp, high fragrance and rich sweetness. The rich flavor that wafts through the nose is also a charm of Takeuchi's kuruma shrimp. Anago, extremely tender and melts in the mouth. Toro-taku. We ordered an extra. Hirame, clear sweetness with a refreshing aftertaste. Simmered clams, full of umami that intensifies with each bite. Exquisite clams. Thank you for the feast.

I love the personality of the head chef at Takeuchi in Kitashinchi, this place is my healing spot! Let's try this course this time: - I love mozuku (vinegared seaweed) - The grilled eel with burdock underneath and a generous amount of wasabi on top is delicious! The sweetness is strong so the wasabi is just right ❤️ - I drank every last drop of the soup from the tuna sashimi, it was so delicious! - The grilled saury was so tender and fluffy, with a sweet fatty taste that was irresistible. - The rolled sardine with seaweed is so fatty and delicious, one word: amazing! Now onto the nigiri sushi: - Fatty tuna - Bream - Sea urchin seaweed roll - Squid - Spot prawn - Conger eel - Fatty tuna with cod roe - Firefly squid - Octopus - Whitebait I really, really love this sushi restaurant, the head chef is friendly and very kind, and he loves sake. His stories are interesting too! Every time I go, I feel healed and can go home feeling happy ☺️ I love the sushi rice here, and the sake he chooses for me is also in line with my preferences. Despite the limited number of visits, the atmosphere is so comfortable! I hope to be able to visit many times this year ❤️

Sea urchin and flat abalone vinegar dish. Red snapper sashimi. Red clam vinegar miso salad. Grilled swordfish. Sardine seaweed roll. Medium fatty tuna, juicy and rich in flavor. Clear and refreshing taste, with a small fin. White sweet snapper, elegantly tightened with kelp. Cuttlefish, bursting with sweetness and a refreshing crisp texture. Octopus. Lean meat, chewy and full of umami. Also carries a charming fragrance. Horse mackerel, with melting soft fat. Excellent nigiri with a expanding aroma. Firefly squid. Mottled, powerful texture. Enjoy the fat slowly. Spot prawn, fragrant and elegant rich sweetness. Eel, a harmonious unity with the rice. Melts in your mouth. Toro-taku is a thin roll. Additional, the shellfish series. Red clam, full of aroma. Mactra, a refreshing scent melting with seaweed. Deep and rich flavor. Boiled clam, slowly cooked and gives joy in every bite.

Takeuchi-san. Every time I visit a new restaurant, I feel excited. The appetizers were all delicious and the drinks kept flowing. The sushi was also delicious and to my liking. The amount of the course itself didn't seem too large, so even those with a small appetite or women should be able to finish it. Of course, you can easily reorder your favorite items at the end, so satisfaction level is high.

Located on the basement floor of the building in Kitashinchi, "Sushi Oohata" follows the teachings of Master Masataka Oohata while showcasing the individuality of Master Hidehito Takeuchi's sincere sushi-making skills. You will be served with amazing sushi creations, such as the mountain of tuna sashimi, the delicate-scented Biwa trout, and a selection of appetizers like mozuku seaweed and flat shells. Each piece, like the medium fatty tuna and the squid, bursts with flavor and leaves a lasting impression. The sea urchin liver is rich in aroma and deep in sweetness, while the throat-blackened small bowl offers a perfect balance of tanginess between the filling and the rice. The red clam and the toro are equally impressive with their strong fragrances and intense flavors. The shrimp is fragrant and sweet, and the conger eel melts in your mouth, leaving a refreshing aftertaste. The simmered clams are subtly sweet yet rich in flavor, and the skilled preparation of each piece, like the eel and the egg, is truly a delight to savor.

I visited this restaurant with a gourmet friend for the first time. The head chef, Mr. Takeuchi, used to run a Japanese cuisine restaurant at the same location, but after meeting the head chef at Oohata's restaurant, he decided to start his own sushi restaurant with their help. The sushi, made with three different types of vinegared rice, was of high quality and very delicious. In particular, the sea eel, blackthroat seaperch, and young yellowtail were outstanding. The young yellowtail was one of the best I've ever had. They also pay attention to the quality of tuna, and the fatty tuna was also delicious. I would like to try their pickled dishes next time. The grilled cutlassfish was cooked perfectly and was also excellent. I haven't tried Oohata's restaurant before, so it's hard to compare, but I personally enjoyed this place.

Congratulations 🎉 Omakase course ¥18,700 per person I forgot to write the second half review... (;´༎ຶД༎ຶ`) Celebrating with Chablis and sushi, cheers! 🎉 - Nigiri - - Kasugo (young snapper) - Aori ika The rest of the nigiri were already reviewed in the previous review. - Second half nigiri - - Kohada (gizzard shad) - Uni (sea urchin) - Tairagi (pen shell) - Nodoguro (blackthroat seaperch) - Kuruma ebi (tiger prawn) - Nizakana (simmered conger eel) - Otoro (fatty tuna) - Toro taku (fatty octopus) The uni was so luxurious and generous, it was too much happiness! The pen shell had a perfect texture. The blackthroat seaperch was thick, sweet, and fluffy. The tiger prawn was impressively large and perfectly cooked. The simmered conger eel was thick and fluffy. The fatty tuna melted in the mouth with happiness. The fatty octopus was the ultimate finale! Lastly, the celebratory Toro Taku cake 🎉 Mount Toro Taku, the ultimate finish! I want to keep eating the Toro Taku forever... The delicate attention to detail and service from the chef and staff were much appreciated. I am grateful for the wonderful experience at this lovely restaurant. I want to visit again during the changing seasons. Thank you for the delicious meal 🍣 Lilou and Happy! 🎉

Congratulations 🎉🥳🎉🥳🎉🥳 Omakase course ¥18,700 per person Next time, Champagne 🌟 Chablis in a bottle, delicious time 🌟 - Steamed sushi with clams and rapeseed flowers - Clams and rapeseed flowers in a bowl sparkle 🌟 When eaten with a spoon, it's fluffy and light, with the aroma of spring and sea 🌟 A gentle dashi broth adds deliciousness to this gentle dish 🌟 - Tuna tataki - High-quality pink color 🌟 The delicious peach color is evident at first sight 💕 The moist, sticky, luxurious texture is enchanting 🌟 Grateful for being able to eat such ingredients 🌟 Tuna tataki 🎵 Tuna tataki 🎵 - Bamboo shoot and Awaji Island seaweed - The crisp and crunchy texture is pleasant 🌟 A simple dish, but the goodness of the ingredients shines through 🌟 - Assorted dishes - Akashi octopus, simmered eggplant, ankimo (monkfish liver), Okayama oyster, sugar snap peas. Each dish is carefully prepared and is the best sake accompaniment, the best chopstick rest 🌟 The ankimo is also sticky, perfectly seasoned, and I kept nibbling on it until the end ❤️ - Nigiri sushi - ・Spring child (young sea bream) ・Blue squid Now it's sushi time 🌟 The first two pieces are auspiciously in red and white 🌟 The spring child, a young sea bream, is also known as a small sea bream, but let's just celebrate with sea bream ❣️ The seared skin enhances the umami flavor 🌟 The balance between the shari (sushi rice) and the topping is also wonderful 🌟 🌟 Sushi is a wonderful dish that spreads softly the moment you eat it, thanks to the skills, experience, and accumulation behind it 🌟 Even though you can eat it in one bite, the more experience you have, the more the excitement and deliciousness increase in proportion... Rice and fish. It's simple, yet why does the excitement differ so much? 🌟 The classic topping 🌟 Eating squid makes you feel various things, such deliciousness 🌟 🌟 🌟 🌟 Now, it's time for sushi ❣️ Let's go to the second half 🌟 *Apologies for the lack of writing skills, but I'll bring you happiness with this review 🌟 Bon appétit ('□' ) About 1/3 of the way through 🌟

It's been a while since I've been here! The sushi restaurant Oyakata in Kitashinchi is really friendly, and even when dining alone, it's very comfortable and delicious, making me feel very happy. The omakase course was great! The bamboo shoot and clam chawanmushi was amazing with its crispy texture, and I loved the warm chawanmushi. The young maguro was my favorite, and the fatty, sweet, and oily flavor was the best! The octopus and oyster from Akashi, along with eggplant, were a great match with wasabi and mustard, perfect for sake. The saba was surprisingly delicious without any fishy smell, sweet and tender. The chawanmushi series here has always been my favorite since I started coming here, it makes me happy. The horse mackerel was sweet and tender, and the anago from Tsushima was fluffy. We also had a birthday celebration with a cake from the restaurant, making it a heartwarming day. Looking forward to the next visit!

Sushi restaurant in Kitashinchi. The shop is run by a famous apprentice of Oohata. The shop is located in the same building as Oohata. Visited by reservation. Although there are only 7 seats at the counter, there were 8 people with reservations on this day. I was seated at the farthest seat, and it was quite cramped. We all started at the same time. Recently, this type of restaurant has been increasing. Started with a beer, followed by sea bream sashimi and grilled mackerel. When the grilled dish arrived, I switched to sake. Had about 10 pieces of sushi. The rice vinegar, rose vinegar, and red vinegar shari are changed depending on the topping. The taste is similar to Oohata's. It has a clear flavor, and personally, I think it has a bit of a punch. When eating slowly, you can see the master's reactions. The sea urchin was delicious. Uni is difficult this time of year, but the nori was excellent. Other customers seemed to be regulars, chatting in a friendly manner. Thank you for the meal.

【Received Menu】Chef's Course (¥18,700) tax included Sushi Takeuchi, Sekogani Chawanmushi, Akashi Octopus, Himi Kanburi, Mackerel Bo Sushi, Aori Ika, Madai, Uni Hand Roll, Kohada, Sanriku Wakame, Oyster Low-Temperature Cooking, Ankimo and Nara Pickles, Cod Milt, Maguro, Simmered Sawara, Simmered Anago, Otoro, Red Miso Soup, Toro Taku, Botan Shrimp (additional), Simmered Clams (additional) 【Impression】Just like Ohata-san, this restaurant also focuses on three types of vinegared rice - white, red, and rose - tailored to the toppings. Starting with Sekogani Chawanmushi, a seasonal delicacy. The rich flavor of Sekogani shines in the chawanmushi, truly delicious. Himi Kanburi is fatty and rich, but when paired with grated ponzu, it becomes refreshing. The Ankimo with Nara pickles was unbelievably tasty. The rich Ankimo pate combined with the crispy texture of Nara pickles, along with the refreshing taste, was irresistible. Just this alone makes sake go down smoothly. In terms of nigiri, the maguro and otoro were outstanding. They melted on the tongue and blended perfectly with the vinegared rice. Kohada was also great, perfectly balanced with the rice. Overall, every dish was delicious, and I look forward to visiting this restaurant again. Definitely worth a visit!

A friend from Switzerland visited Japan. Since it was Wednesday, Ohata was closed. As a Plan B, I decided to try out Sushi Shitake Uchi, where Shitake, who trained at Ohata, works. It is located on the basement floor of the same building as Ohata. The green tea and decanter are the same as Ohata. Shitake used to be a traditional Japanese cuisine chef but decided to learn sushi from scratch as a disciple of Ohata. He confidently claims that the sushi made by the head chef is the most delicious. He uses three different types of sushi rice to match the toppings. The meal started with oysters from Hokkaido Senpouji, then seared kue, simmered octopus, which might be a bit early for the season, and rolled sardines. The rolled sardines are rich in EPA, which is good for health. The white sea bream, firefly squid, small skin, angler liver, and Nara pickles were served next. Unfortunately, the tuna was from Canada, which might be a compromise considering the course price of 18,000 yen. The taste was not bad, though. The cod milt rice bowl and seared tilefish were delicious. The sea urchin from the Northern Four Islands was generous in portion. The conger eel was tenderly simmered and melted in the mouth. The mackerel, Canadian bluefin tuna belly, natural carabinero shrimp, and Toro tuck were delightful. The additional Toro seared bluefin tuna was a classic Lupin roll that brought back memories. The bouillabaisse-style red miso soup, tamago, and dessert were served as well. The meal ended with tea. By using three types of sushi rice and sourcing ingredients from the same place as Ohata, Sushi Shitake Uchi has successfully recreated the taste of Ohata's sushi. The Swiss companion also enjoyed the meal. Ohata's sushi is constantly evolving, and catching up with it might be challenging, but Shitake is a hard worker, so it might be possible.

Good reviews are also plentiful here... I came with high expectations. The result... a challenging taste. Overall, the flavors are intense. I think it would be better if it were more delicate. Rather than having a good balance, it's too intense and tiresome. This is just my personal opinion. However, I can somehow understand what they want to do and the direction they are aiming for, so I recommend that they continue to run the restaurant while taking into account customer feedback and staff opinions. Restaurants that are called top-notch establishments often create a similar atmosphere. They seem to listen more to the "voices of customers" rather than their own opinions or assertions. I hesitated to speak out as an amateur, but I offered a bit of constructive criticism. If I have the chance to visit again, I look forward to it. I have chosen not to include photos of the food.

Hello there. It's been a while. I had some delicious barley tea and chawanmushi. Please give me some salmon. Yummy! The sushi was served alternating between nigiri and otsumami. Tuna was used for the toppings, with red, white, and rosé rice. The soup was made from fish bones. It was light and refreshing. A satisfying meal with a good portion. Thank you for the meal. Well then, see you later.

Oohata, a disciple of Kitashinchi, has opened a shop on the basement floor of the same building ☻☻ I thought it might be a formal and quiet place since it's in Kitashinchi, but after visiting once, it became one of my favorite places. The head chef is approachable and treats each customer with warmth and a touch of humor. He is well-informed and our conversations flow easily, making the atmosphere truly comfortable! When he prepares the sushi, his face is serious, but when he serves it with a smile, it's lovely. The sushi is delicious with slightly firm rice that melts in your mouth, complementing each topping perfectly. This time, the menu included: mozuku seaweed, Awabi abalone from Mie Prefecture with plum ponzu sauce, Aori squid, sea urchin, Iwashi sardine wrapped in seaweed, red squid dumpling, botan shrimp, Tsubame no nodoguro blackthroat seaperch from Nagasaki, shrimp, conger eel, and botan shrimp. The dishes were sweet and incredibly delicious. The squid dumpling was fluffy with cheese and shiso inside, a perfect match! The seared blackthroat seaperch had a delightful aroma and sweetness that spread throughout the restaurant. I highly recommend it to everyone and can't wait to go back again. Thank you for the wonderful meal! ✨

This is a sushi restaurant located in Kitashinchi that opened in 2019. The interior has a wooden counter where only 7 people can sit and enjoy watching the head chef prepare sushi live. This restaurant is run by a disciple of the famous sushi master Oohata, and interestingly, it is located in the same building as Oohata's restaurant. The head chef used to run a small izakaya before, but after training at Oohata's restaurant, he opened this place. The sushi here is amazing, with three types of shari (rice) - white, red, and rose, used depending on the type of fish. It was so delicious that I made a reservation for my next visit before leaving. The course included various dishes like Tokushima mozuku seaweed, whale red meat sashimi, grilled eel with eggplant, and more. It was a truly delightful meal.