The renowned Michelin-starred restaurant "Tenpura Yokota" from Azabu-Juban, which has been awarded for 8 consecutive years, has opened a new branch in Namba❗️ They offer a course menu that combines beautifully crafted sushi and tempura made from carefully selected ingredients by the head chef. There are both counter seats and private rooms available. It's a great place for special occasions like business entertainment, dates, or meetings. The chef is very friendly and approachable, and he explains the dishes in a clear and polite manner. He also shares interesting facts about the fish, making the dining experience enjoyable✨. ◎ Sushi and Tempura [Special] Kaiseki 17,980 yen + service charge ★ Autumn Appetizers: Sesame tofu with nuts, Yuba with sea urchin, Tataki iwashi, Hokkaido new saury sushi, Persimmon tamago, Tadashi beans, Roasted chestnuts, Kinukatsugi. ★ Steamed abalone → Shari risotto, Conger eel, Matsutake mushroom, and shrimp steamed in a pot, Tempura assortment (Saimaki shrimp, Kumamoto sweet potato, Kagoshima eggplant), Fried Kumamoto eel, Saezuri whale hot pot, Sweet egg, Pickles, Red miso soup, Dessert, Matcha. ★ Nigiri sushi: Swordtip squid from Iki Island, Striped jack from Uwajima, Mackerel from Goto Islands, Kue fish, Tsubugai from Hokkaido, Yaito katsuo from Miyazaki, Ishidai from Wakayama, Black throat seaperch from Chiba, Cheju akamutsu, Tuna from Amakusa, Botan shrimp, Hokkaido salmon roe, Sea urchin mini bowl, Toro taku roll. There were about 30 dishes, all of which were incredibly delicious, making it a dream-like 2 hours☺️ The price is not cheap, but it is definitely worth the "great satisfaction" you get from dining at this restaurant‼️ I would love to visit again❤️.

I happened to find this restaurant while strolling through the gourmet spots in western Japan. I don't often go to Namba, but in the past, I used to visit to find delicious restaurants in Hozenji Yokocho. I haven't been there in a while. When I went down there after a long time, I realized, "Oh, this is Namba." It has that kind of atmosphere. There are so many young people. Young people are... showing their old lady vibes from the Showa era, haha. Even though it's Namba, it looks like a fancy sushi restaurant that could be in Kita-Shinchi. Even though it's Namba, it looks like a sushi restaurant with a very professional vibe. Such a contrast might exist in this restaurant. First of all, it's located in a mixed-use building next to Bic Camera Namba. It's hard to imagine that it's here. This hidden gem feeling adds a cozy atmosphere to the place. When you enter, there are a counter and several private rooms. The interior is filled with a sense of cleanliness. Above all, the staff is friendly and extremely attentive. They stand out for their attention to detail, such as changing the towels and chasers. Most importantly, the head chef who makes the sushi is excellent. He listens carefully to requests about the size of the rice and even asks if there are any ingredients you don't like. French cuisine? I was surprised by such detailed inquiries. Anyway, I decided to try the course menu. It includes both tempura and sushi, so I was looking forward to it. Although I didn't have high expectations for the tempura, what I received was roughly like this. I can't provide detailed reviews of each dish, so here's a general overview. Tempura: I didn't have high expectations for the tempura, so I was pleasantly surprised by how delicious it was. It was seasoned with salt from France, allowing me to enjoy the sweetness and firmness of the shrimp, along with the perfect level of frying. Steamed dish with matsutake mushrooms: The aroma of the first matsutake mushrooms of the year was fantastic. It felt like I was at home, with a warm and comforting feeling, even though it was a steamed dish. Whale sashimi: Wait, is this really whale? I couldn't detect any unusual flavors. It felt like I was eating tender beef or pork. Fried eel: It was hot and fluffy, and delicious. I prefer to eat eel in a box, though, haha. Uni and ikura rice bowl: The ikura was wonderfully plump, and the uni was generously placed, making it delicious. Sushi parade: Overall, the rice was modest. But whether the rice was more or less, they listened to such detailed requests, which was nice. And most importantly, the toppings were delicious. The squid that came first was outstanding. After finishing everything, I realized that I hadn't dipped any of the sushi in soy sauce. I felt the sweetness of the toppings with salt, and the flavor was concentrated with pickled ginger... as I ate, I could feel that the ingredients were carefully prepared to bring out their best. I was surprised by the Korean nodoguro! But when I heard it was "plump and fresh," I was relieved. It was incredibly delicious, with a lot of fat and very tasty. And I was so happy to see torotaku in a roll. And since it wasn't included in the course, I added "anago." Steamed with salt and wasabi, it was... "Anago" is usually served with sauce, but "steamed" and "salt"... Wow, it was incredibly sweet. It was so delicious, almost melting in my mouth... the subtle sweetness was enhanced by the salt. This was amazing! I felt so happy to be able to eat while talking about the origin of the ingredients, the dishes, and the preparation. This was all thanks to the hospitality of the head chef. Thank you very much. If I were to make one request, it would be to improve the level of the appetizer platter. Other than that, I was completely satisfied with everything. It's a wonderful restaurant, so please consider my request.・Appetizer platter・Steamed dish with conger eel, shrimp, and matsutake mushrooms・Tempura of shrimp and seasonal vegetables (from Kumamoto & Tokushima)・Whale sashimi・Fried eel・Uni and ikura mini rice bowl・Squid (from Kyushu)・Striped jack (from Uwajima)・Rockfish (from Goto Islands)・Japanese bluefish (from Goto Islands)・Blackthroat seaperch (from Korea) & sablefish (from Chiba)・Tsubugai shellfish (from Hokkaido)・Shrimp (from Kumamoto)・Rolls (torotaku) & bettara pickles・Egg custard resembling pudding・Steamed and grilled conger eel・Dessert (homemade)

There is a shop in a building directly connected to Namba Subway Station, so I was able to go there coolly even in the hot summer ☀️ The atmosphere of the shop was nice, perfect for special occasions ⭐️ The staff provided good customer service, but I felt a bit out of place as one of the part-time staff was wearing sneakers. The shop has branches in Tokyo as well, and has even received a Michelin award. We sat at the counter and watched the sushi being made in front of us! We had the 7980 yen course this time ⤴️ The photos show all the dishes in the course. The ingredients were fresh from all over the country, and the seasoning added by Sushi Yokota gave it a special touch. The shari rice used red vinegar, giving it an authentic Edo-style sushi taste. Before we knew it, we were full and satisfied, with no complaints. Dinner may be a bit pricey, but for this price at lunch, it was worth it. I think this is a good place for a special lunch ✌️

To be honest, the cost performance is not very good. They provide decent ingredients, but I didn't find the taste impressive, and the portion was small - I left feeling only half full. The alcohol was also expensive, with only 7 small glasses (120ml) per serving, so I hesitated to drink too much (I had 3 glasses). I didn't feel like the experience was worth over 20,000 yen including drinks. There were hardly any repeat customers, and from 5:00 to 6:30, I was the only one sitting at the counter. They should consider providing a more satisfying portion size. The Michelin-endorsed claim...

I went to check out the newly opened sushi restaurant in Osaka, which was a branch of the famous Tenpura Yokota in Azabu-Juban. The restaurant seemed a bit messy and the tempura was not good. The sushi had a hint of red vinegar, which reminded me of a member who used to work with red vinegar. It's a common trend to buy a Michelin-starred brand and expand, but it's important to maintain the quality. The dishes included various appetizers, sushi, tempura, and dessert, but overall the food was not impressive. The bill came out to be 18,000 yen.

I visited for lunch on a Saturday afternoon. There were a few foreign customers in the restaurant. They have a counter and semi-private rooms, so it's suitable for families as well. The hospitality was satisfying. The food was delicious and it's easy to make a reservation, so I might visit again.

I had previously visited the Umeda store and couldn't forget the combination of sushi, appetizers, and tempura, so I decided to visit the Namba store. It is located on the 7th floor of a building next to Bic Camera Namba store. The clean interior has a counter with about 10 seats and several semi-private rooms. It is close to the downtown area and seems to be used for various purposes. The meal included: sesame tofu with nuts, jellyfish with ponzu sauce, marinated sandfish, simmered octopus, dried persimmon with butter, soup with sea bream and arrowhead, sushi with squid, horse mackerel, and red snapper, tempura with shrimp, sweet potato, and mushrooms, sushi with bonito, fatty tuna, and stonefish, simmered yellowtail with radish, sushi with golden eye snapper, cuttlefish, ark shell, and shrimp, uni and salmon roe small bowl, toro taku, tamago, and pickled beltfish, red miso soup, dessert of water yokan and matcha. The fresh seafood sourced from Kyushu is delicious, and the serving order is incredibly enjoyable. This restaurant has a perfect combination of quality, entertainment, and hospitality.

The atmosphere of the restaurant was nice and the food was delicious. However, the time it took to serve the course dishes was too slow. It took 2 and a half hours to finish all the courses, which was too long. I wish I could have eaten at a faster pace because the food was delicious. It was disappointing.

Located on the 7th floor of a building on Sennichimae Street, this famous restaurant attracts many foreign customers. I visited with a friend who loves sushi and we ordered a course meal. The appetizers included mozuku seaweed, edamame, tender octopus, and spicy lotus root. The portions were just right! The main course featured salt-cooked yellowtail with daikon radish, followed by three pieces of nigiri sushi: squid from Iki Island, horse mackerel from Goto Islands, and yellowtail from Hokkaido. Each had its own unique flavor. Next came tempura with Amakusa shrimp, baby eggplant, and deep-fried Setouchi conger eel. The sushi course included salted Japanese barracuda from Kyoto, flounder with umeboshi soy sauce from Shimane, fatty tuna from Amakusa, and shrimp from Amakusa. This was followed by a small bowl of salmon roe. Finally, we enjoyed steamed cod milt, followed by four more pieces of nigiri sushi: salted baby barracuda from Kyoto, flounder with umeboshi soy sauce from Shimane, fatty tuna from Amakusa, and shrimp from Amakusa. The meal ended with a small bowl of ikura (salmon roe) and dessert of lime jelly and matcha. I am completely full now. Thank you for the feast!

Yes, it's sushi time! "Namba Sushi Yokota" offers a "Sushi x Tempura Lunch Course" for 5,980 yen, along with a selection of drinks including draft beer, various types of sake, and highball. Located on the 7th floor of a building directly connected to Namba Walk, Namba Sushi Yokota is an affiliate of the Michelin-starred Tempura Yokota in Azabu-Juban, which has won the award for 8 consecutive years. The lunchtime visit was bustling with customers, with both private rooms and the counter being fully occupied. Starting with a toast of beer, we enjoyed the "Sushi x Tempura Lunch Course," which included a variety of dishes such as steamed vegetables, assorted nigiri sushi, tempura with shrimp and vegetables, a steamed dish with white fish and ponzu sauce, rolled sushi, and a soup with mushrooms and mitsuba. The squid nigiri at the beginning was incredibly tender and flavorful, while the tempura was light and delicious. The seasonal fish nigiri, such as the seared mackerel and golden-eye snapper, were all excellent. Of course, sushi calls for sake, so we indulged in a selection of dry sakes recommended by the staff. The handsome chef not only showcased impressive knife skills but also engaged us in delightful conversation. Lunchtime prices were quite reasonable, making it a fantastic experience. Thank you for the meal!

There was a shop on the top floor of the building next to Yodobashi Camera. Inside the shop, there were table seats and counter seats. I felt that the space at the counter was a bit narrow with the next customer. I had tempura and sushi omakase. The tempura was delicious, especially the shrimp. The sushi, particularly the tuna, was tasty. I was full by the end of the meal. Thank you for the delicious meal.

I visited this restaurant on a regular night. They offer delicious sushi and tempura. The counter area is spacious and they also have private rooms, making it a great choice for entertaining guests. The sushi has perfectly seasoned rice and the temperature of the fish is excellent! However, the drinks are quite expensive...perhaps it's because of the location.

Tonight, I enjoyed delicious sushi in Namba✨♪ Namba Sushi Yokota✨Before enjoying authentic sushi, there is a good sense of anticipation, right? I'm just a commoner, so (´∀｀) I prepared my feelings on my way to the restaurant and then entered. The bright interior had a counter on the right and several private rooms on the left. The clean atmosphere of the restaurant was pleasant, and I chose to sit at the counter this time. The course I had was ¥17,980 (top class) and included various sushi, appetizers, and desserts. Everything was delicious, but what stood out for me were the appetizers, steamed dish, and tempura. The appetizers were beautifully presented and had a taste that captured the essence of autumn. The steamed dish was a gem of autumn flavors. And the tempura, especially the shrimp and eggplant, was incredibly tasty. Overall, every piece of sushi was delicious, with a perfect balance of vinegar rice and fresh toppings. The chef even asked if the size of the rice was okay for me, which was a nice touch. I particularly enjoyed the golden snapper, yokowa, red clam, medium fatty tuna, sea urchin, and ikura. The tempura was outstanding, with the shrimp and eggplant tempura being exceptionally flavorful. It was a truly satisfying course. The chef's experience in various cuisines was evident in the depth of flavors. It was a wonderful dining experience. Thank you for the meal. The restaurant is conveniently located near Namba Station, making it a great choice for those visiting Namba.

I made a reservation and arrived at the restaurant for dinner at 17:00. I was guided to the counter and since it was an early time, I was able to leisurely enjoy delicious sushi and freshly made hot tempura while chatting with the staff. They asked me about my preferences at the beginning. For the omakase, we had various appetizers such as sesame tofu with nuts, sardine crackers, egg yolk with persimmon, tender octopus, jellyfish with ponzu sauce, and mackerel sushi. The seasonal dishes like steamed Matsutake mushrooms, cod milt, black shimeji mushrooms, and crab were also served. Sushi included squid from Iki with salt and lemon, horse mackerel from Uwajima, flounder fin, and bonito from Wakayama. The tempura featured shrimp from Amakusa, sweet potatoes from Kagoshima, and small eggplants from Okayama. There were also dishes like conger eel tempura, simmered yellowtail with salt, and sushi with blackthroat seaperch from Jeju Island and red clam from Mie. We also had additional sushi with flounder and fatty tuna. We enjoyed a dry Miyagi sake called Suminoe and Perrier with sudachi. The autumn ingredients used in the sushi and dishes were meticulously prepared and visually appealing. The staff provided pleasant and courteous service.

I visited this restaurant again with my second son who came back home. The location is directly connected to Namba Walk B15 exit from Namba Station, so you can go to the restaurant directly without needing an umbrella even in the rain. We started with a toast, with my sweet sake-loving son having a peach sake and me having a sudachi shochu highball. For appetizers, we had sesame tofu with nut sauce, jellyfish with ponzu sauce, grilled saury sushi, oyster and egg, silk herring, roasted chestnuts, edamame, and pounded sardines. The sesame tofu with nut sauce was delicious, and the pounded sardines were crispy like rice crackers. Then we had steamed abalone with a light liver sauce, followed by a luxurious dish of crab, matsutake mushrooms, and shirako steamed together. Next was sushi time in a private room, where we had Kenzaki squid, bonito with salt, striped jack with a firm texture, tsubugai, kue with plum paste, and more. We also enjoyed some sake, including a slightly sweet junmai ginjo called Gyojaku Hiyaroshi. Moving on to tempura time, we had tempura of Amakusa shrimp, sweet potato, eggplant, eel from Seto Inland Sea with daikon radish and bonito flakes, and yellowtail with plum paste. The meal concluded with a small bowl of sea urchin and salmon roe, seared fatty tuna, seared blackthroat seaperch, prawn, alfonsino, fatty tuna sushi, tamagoyaki, beltfish, red miso soup with enoki mushrooms and trefoil. For dessert, we had cheesecake, lime jelly, and matcha. The meal was extensive with nearly 30 dishes, but the smaller portions allowed us to finish everything. We were seated in a private room this time, which was nice for a relaxed dining experience. My son was very satisfied and enjoyed the meal. It's a great restaurant that I would love to visit again with someone else. Thank you for the wonderful meal.

I visited for lunch. I ordered the lunch course (5980 yen), a small bottle of Super Dry beer (880 yen), and a glass of Kuro Ryu Junmai Ginjo sake (2145 yen). The course included appetizer (watercress ohitashi), nigiri sushi (squid, jack mackerel, marinated sea bream), tempura (shrimp, shiitake mushroom), pressed sushi (Japanese barracuda, marinated bonito, marinated scallop, seared golden eye snapper), steamed egg custard, and pickles. The sushi rice was small and they can adjust the amount for you. The sushi was delicious, but the tempura was the highlight for me! I would like to try a course with more dishes next time to enjoy more tempura. Thank you for the meal.

<2022.10> New discovery ❤️ I had work in Namba, so I was looking for a place nearby where I could have a proper lunch. I was a bit indecisive, but then I came across this restaurant (laughs). I haven't been going out for sushi much lately, so I thought, why not give it a try? I was also craving tempura, so it was perfect! The place is very clean and spacious, with two sushi chefs, a kitchen staff, and two servers. The first nigiri was swordtip squid, finely scored. I wonder if it was really swordtip squid... The texture was like this, I think. Then came the striped jack, flounder, golden eye snapper, fatty tuna, spot prawn, and more, with occasional dishes in between. Especially delicious nigiri were the striped jack, flounder, and Spanish mackerel ❤️ But more than the nigiri, the tempura was incredibly delicious! The tempura and the eel tempura that came later were also delicious (*^^*) Well, when you think about it, Michelin-starred restaurants in Tokyo are known for their tempura (laughs). I guess tempura being delicious is a given ❤️ Next time I go, I want to order additional tempura (*´ー｀*) It was great to have a relaxed atmosphere and a spacious setting for lunch. Thank you for the meal ⭐

I received a contact from someone in the food and beverage industry who treated me to a meal, so I decided to visit this place in Namba for a revenge after my experience in Umeda. The restaurant has counter seats and private rooms, making it a good option for entertaining guests. I had the "Sushi and Tempura Kaiseki Course"! - Appetizers: 8 types (sesame tofu with minced fish, jellyfish with ponzu sauce, Shizuoka dadacha beans, roasted chestnuts, kinukazuki, egg yolk marinated in soy sauce resembling persimmon, Hokkaido new Pacific saury sushi, and tatami iwashi) - all visually beautiful and delicious, especially the fresh new Pacific saury in a net of hozuki, with just the right amount of fat and a great umami flavor. - Sake: Sakuho nochi Junmai Sake - fruity and easy to drink, very refreshing. - Steamed abalone with liver sauce - beautifully presented with purple shiso, the abalone was tender and the liver sauce enhanced its sweetness. - Steamed dish with matsutake mushrooms, densuke eel, and kuruma prawn - the aroma and flavor were delightful, especially with the eel providing a rich broth. - Ken sakari squid (Iki) - tender and flavorful, perfect with salt. - Sake: Toyo Bijin limited Junmai Daiginjo - sweet like ripe apple, very enjoyable. - Striped jack (Uwajima) - firm and flavorful, great balance of freshness and richness, delicious with red vinegar. - Escolar (Goto Islands) - thick and juicy, best enjoyed with grated ponzu sauce. - Tempura (saikyo shrimp, Satsuma sweet potato, and Wakayama eggplant) - simple yet delicious, the ingredients were perfectly fried and the flavors were amazing. - Marinated bonito (Amakusa) - with yuzu peel, a refreshing and flavorful dish. - Eel tempura soup (Kumamoto) - crispy coating and tender eel, the combination with tofu and mitsuba was fantastic. - Yellowtail with daikon radish (salt-based) - a simple yet flavorful dish, the sweetness of the yellowtail paired well with the tangy yuzu. - Marinated fatty tuna (Amakusa) - rich and melt-in-your-mouth, with a perfect balance of fat and umami. - Comparison tasting: seared black Japanese sea bass (Chiba) vs. seared red Japanese sea bass (Korea) - both were delicious, with the Korean sea bass surprising me with its quality. - Snapper (Wakayama) - tender with a plum soy sauce that complemented the dish well. - Tsubugai shellfish (Hokkaido) - crunchy texture with a sweet flavor. - Kuruma prawn (Amakusa) - generous portion and sweet flavor. Overall, the meal was a delightful experience with a variety of flavors and textures.

Let's go for sushi♬ Went out with a female friend who is a company president to a Michelin restaurant in Tokyo, let's go♬ Located on the seventh floor of a building right after exiting the B17 exit in Namba. The building has a FamilyMart on the first floor. We gathered early as usual and started. We were seated at the counter and guided to the chef. We ordered the Sushi and Tempura【Special】Course for 17,980 yen. First, we had a draft beer. Asahi Premium Dry♡ Cheers for 800 yen. ●Appetizers Fried sesame tofu with sauce♡ Sushi of Hokkaido saury Jellyfish with ponzu sauce♡ Dried daidacha beans from Shizuoka Fukui silk-wrapped fish Yamaguchi kuri tatami sardine♡ Egg yolk made to look like persimmon All beautifully presented and delicious, showcasing the seasonal flavors. Japanese cuisine happiness ●Steamed dish Matsutake mushroom Sweet shrimp♡ Squeezing the sudachi adds a refreshing touch. It's autumn. Let's start with the nigiri sushi! ●Ikizaki from Iki Salted squid, squeezed lemon Refreshing. The rice is fluffy. ●Striped jack from Uwajima I love striped jack♡ ●Abalone liver sauce Steamed abalone♡ They used the remaining liver sauce to make a risotto-like dish with the rice. ※Yamagata apple soda mix 800 yen ●Oomontahata from Miyazaki It's like a relative of the grouper, with a grouper-like appearance. The ponzu sauce with grated daikon is a nice touch. No unpleasant smell like grouper... ●True tsubu from Hokkaido Crunchy! A must for shellfish lovers. ○Yellowtail salted radish When salted, it becomes elegant. ○Tempura Shrimp from Saimaki City Eggplant from Okayama Sweet potato from Kagoshima, squeezed lemon and French salt. The shrimp's plump texture brings happiness♡ ●Katsuo from Wakayama Katsuo with grated yuzu, a nice aroma. ○Fried eel from Kumamoto This is my first time having fried eel. The broth is rich and delicious. ●Red snapper from Wakayama A little bit of plum on top adds a nice touch. ●Black sea bass from Chiba ●Red sea bass from Jeju City Black sea bass with seaweed gelee sprinkled on top. Lovely aroma♡ Comparing the nodoguro!! For me, black sea bass wins. ●Fatty tuna from Amakusa ●Sweet shrimp from Amakusa A whole shrimp in the mouth! Happiness! ●Fatty tuna roll, egg Egg is like a Japanese-style pudding♡ ●Red miso soup Red miso soup with nameko mushrooms ●Dessert Cheesecake, lemon jelly, and matcha After-meal with a refreshing and tangy taste. It took about 2 and a half hours from start to finish. The chef and staff explained each dish carefully and changed the towel promptly, which was impressive. It was a happy and delicious time enjoying good conversation and food.

I visited the restaurant on a weekday night. There is no parking lot, but it is right next to Namba subway station. After getting off the elevator on the 7th floor of a mixed-use building, you will see a wide L-shaped counter. Behind the counter, there are semi-private table seats. The restaurant is supervised by Yokota-san from Azabu-Juban's Tempura Tenfura, which has been featured in the Michelin Guide for 8 consecutive years, so expectations were high. I ordered the Sushi and Tempura (upper) course for 14,980 yen including tax. The head chef is friendly and provides accurate information when asked. The service is timely and the instructions to other staff members are given in a gentle tone, which was very pleasant. I visited right at the opening at 5 pm, and by 6 pm, all the counter seats were already full. Everyone knows a good restaurant, it seems. The menu for this visit included various dishes such as appetizers, sashimi, tempura, sushi, and dessert. The quality of the food was excellent, and the experience was worth the price. It's a perfect place for special occasions or treating yourself to a memorable meal. Overall, it was a satisfying dining experience.

A sushi restaurant supervised by a famous restaurant in Tokyo, Azabu-Juban, has opened a branch in Namba. The location on the 7th floor of a building in Sen-Nichimae is great. The bright and spacious interior has a lively and surprisingly casual atmosphere, perfect for sitting at the counter. We tried the Sushi and Tempura [Special] Kaiseki course for 17,800 yen. The course started with seasonal autumn appetizers, including sesame tofu, yuba with wood sorrel sauce, sea urchin, grilled saury, and more. The sushi selection included conger eel, matsutake mushroom, and shrimp, each with their own unique flavors. The tempura was delicious, especially the shrimp and sweet potato from Kagoshima. The meal also included a variety of sashimi, grilled eel, whale bacon, and dessert. The chef explained each dish carefully and even saw us off at the end. The Edo-style sushi and tempura were both excellent, and the cost performance for around 30 dishes was great. They also offer lunch, making it a good choice for business meetings or dates. It was delicious, thank you for the meal.

I had the top course. The appetizers were luxurious and beautifully presented. The yuba with sea urchin and sesame tofu were especially delicious. The steamed abalone was tender and moist. The liver sauce was tasty. The leftover sauce was used to make risotto with the sushi rice. The sushi included swordtip squid from Iki, striped jack from Uwajima, Hokkaido flounder, Goto Islands grouper, Hokkaido Japanese sea bass, and Katsuo from Wakayama, among others. Each one was delicious, and I couldn't wait to see what was next. The tempura was crispy and delicious. The fried eel was gentle and tasty. The whale song was soft and delicious. The small bowl of sea urchin and salmon roe was generous. The rolls, red miso soup, and dessert with plum jelly, rare cheesecake, and matcha were all included. There were many dishes, and the quality was great. The atmosphere in the restaurant was nice, and I was able to relax. It was easy to find next to Bic Camera in Namba.