Near Shin-Fukushima Station, there is a restaurant called "Jukusei Sushi RITA‼️" where you can enjoy sushi made from aged fish. You might be skeptical about aged fish, but you can really taste the deliciousness! I visited for lunch, and although they only offer lunch service a few times a month, you can enjoy a delicious course at a very reasonable price‼️ Reservations are relatively easy to make, which is very convenient!

I went to the sushi restaurant "Jukusei Sushi Rito" in Fukushima, Osaka City. The chef, who became famous on YouTube, has no formal sushi training and learned everything from YouTube. However, the sushi he made was delicious and the rice was just to my liking. They offer various courses, so I definitely want to visit this restaurant again. #JukuseiSushiRito #OsakaGourmet #FoodDiary #Foodie #OmakaseSushi #AgedFish #2-7-17 Fukushima, Fukushima-ku, Osaka City, Osaka

"Sushi restaurant Jukusei Sushi Reta in Fukushima. I had heard about this place before but it was my first time visiting. The chef is self-taught and specializes in aged sushi. This time I had: Botan Ebi, Black Abalone and Snow Crab Chawanmushi, Nodoguro rice bowl, Aged Tuna tasting, Marinated Tuna, Anago shabu-shabu, Kanpachi with condiments, Hirame Saikyo Yaki, Toro Taku, Aori Ika, Aodai, and Kinmedai. Personally, I really liked the Ebi and Nodoguro rice bowl. Just looking at the photos makes me hungry again, it was so delicious. The sushi was amazing, but I can't remember the taste of the sake at all, probably because I was too focused on the food. The photos are a bit off-center, but that's just part of the charm. The takeaway Takikomi Gohan (mixed rice) was also delicious even when cold. Honestly, I was quite nervous, but the sushi was so good that I remember it clearly. The weather was nice, the sky was beautiful, the sushi was delicious, and drinking sake in the afternoon felt like pure luxury. It was such a happy and wonderful experience."

The restaurant in Fukushima-ku, Osaka City specializes in aged sushi. They offer a variety of sushi and appetizers. Some of the dishes I tried were aged red snapper (7 days), aged horse mackerel (22 days), eel sashimi, snow crab, black abalone, chawanmushi, medium fatty tuna (from Sakaiminato and Nagasaki), conger eel shabu-shabu, botan shrimp with sea urchin, grilled miso-marinated fish, natural mozuku seaweed with vinegar, marinated lean tuna, grouper (10 days), aged blackthroat seaperch in a small bowl, white-spotted rose snapper (14 days), and seafood cocktail (medium fatty tuna, grouper, crab, sea urchin). The most impressive dishes were the aged horse mackerel (rich and tender), botan shrimp with sea urchin (both visually appealing and delicious), white-spotted rose snapper (my first time trying it), and seafood cocktail (a luxurious mix of ingredients that looked and tasted amazing). I also enjoyed the corn mayo, which was a serious and delicious version of the dish. I highly recommend this place, especially for those who appreciate the unique flavors and textures of aged sushi.

Near Shin-Fukushima Station, there is a sushi restaurant that I love, which is known for its skilled sushi chef. One of the employees is graduating in June, so I visited for one last time. The head chef was not present on this day. Limited lunch course for ¥12,000: 1. Seared sea bream with daikon and vinegar jelly 2. Sushi roll of what seemed to be mackerel 3. Steamed bowl of snow crab and black abalone 4. Tuna tasting (wild vs. farmed) 5. Botan shrimp with sea urchin 6. Squid somen with grated yam 7. Black sea bream 8. Yellowtail marinated in miso 9. Rock seaweed 10. Striped jack 11. Sea urchin rice bowl 12. Horse mackerel with condiments 13. Marinated tuna 14. Fatty tuna roll 15. Rice porridge with sea urchin Additional orders: - Tuna and pickled radish roll for ¥⁇⁇ - Squid for ¥500 I also had a few drinks, and the total came to ¥18,400. Personally, I don't like going to restaurants that cost over ¥10,000, but this beloved restaurant is an exception. Overall, the food was undeniably delicious and satisfying. The striped jack sushi was better when made by the head chef. The portions were a bit small, even though the courses at this restaurant usually have a decent amount of food. I'm worried about the quality of the sushi now that the skilled sushi chef is leaving, but I look forward to continuing to visit and enjoy the sushi made by the head chef in the future.

New Fukushima is a popular sushi restaurant where the owner, who learned to make sushi through self-study by watching YouTube videos, creates unique sushi courses that are not bound by traditional styles. It is one of my favorite sushi restaurants in Osaka, loved by both me and Kumano. I had missed the chance to visit for about a year, but I finally went for lunch during the "Reduction Festival," a spontaneous event organized by the owner. - Reduction Festival Course ¥12,000- 1. 13-day aged Conger eel with spring cabbage roll and chicken wing broth 2. 14-day aged Striped jack 3. Roast beef with Kagawa asparagus jelly 4. Beef tongue stew with bread 5. Aged tuna (wild and farmed) comparison 6. 9-day aged Spanish mackerel shabu-shabu 7. Lamb shank shabu-shabu 8. Botan shrimp 9. 7-day aged red snapper with grilled nagaimo and yuzu pepper 10. 9-day aged Okhotsk atka mackerel with vinegar and citrus 11. Chicken wing tips 12. Rock seaweed 13. 3-day aged barracuda 14. Seasoned sardine roll 15. Sea urchin with wing meat (not recommended) 16. Chilled steamed egg custard with abalone and cherry shrimp 17. Meat sushi roll 18. Clear soup Additional: - Botan shrimp and sea urchin variation ¥?? - Marinated Striped jack ¥?? The meal was incredibly delicious as always. The Botan shrimp and Striped jack were divine. However, the tuna felt a bit lacking. The comparison between farmed and wild fish showed that the wild fish had a firmer texture, which I preferred. The only disappointment was the sea urchin with wing meat, which lacked flavor and felt watery. The chilled steamed egg custard with abalone and cherry shrimp was outstanding, tasting like something you would find in a Ritz-Carlton French course meal. It was so delicious that I could have easily eaten more. If I didn't have dinner plans, I would have added another sushi roll. During Golden Week, they offer a ¥20,000 course for lunch at ¥12,000, so if you want to enjoy a delicious sushi course, be sure to visit! (I love the owner's creativity, so I couldn't help but promote it)

I would like to recommend one of my favorites, "Jukusei Sushi Riheta". It's a sushi restaurant that specializes in aged fish, which you might not hear about often. Once you try it, you'll crave its deliciousness again. The dishes served in the course are all delicious and satisfying. In the photo, I enjoyed sushi and crab, and left feeling very satisfied!

A sushi restaurant in Fukushima that specializes in aged sushi. Head Chef Masaya Komori has mastered the art of aging sushi through self-study, using a variety of fish regardless of whether they are farm-raised or wild. The sushi rice has a gentle sweetness and a firm texture. Dishes like shirako, raw eel, and simmered abalone and crab are served. The natural fatty tuna has a rich flavor and a lingering aroma, while the farm-raised fatty tuna melts smoothly in the mouth. The boiled mackerel and eel are a specialty, along with the luxurious peony shrimp. The sea bream is lightly seared to enhance its flavor. The striped jack has a strong aroma and umami. The grilled dishes are also a highlight, like the flatfish and mozuku seaweed. The pufferfish milt rice bowl and the seasoned sardine roll are also recommended. The luxurious cocktails are a perfect complement to the meal.

One place I would like to recommend is "Jukusei Sushi Rito". You may not hear much about aged sushi, but this restaurant specializes in sushi made with aged fish. Once you try it, you'll want to eat it again for its delicious taste. The dishes served in the course are all delicious and filling. I was very satisfied with being able to eat both sushi and crab in the photo!

Last time, I had shrimp shabu-shabu sushi and there was not much sushi served, so I visited for lunch. It's packed from lunchtime, which is impressive. The rice is firm with a core left, which is not really my preference. After eating the sushi, there is rice left which hinders me from fully enjoying the lingering taste of the fish. Not only sushi, but there are also dishes like chawanmushi and grilled items, so you won't get tired of eating, but the pace is slow. It takes quite a while for all the pieces of one type of sushi to be served from one end to the other. The abalone on top is delicious, but there is too little egg in the chawanmushi, making it hard to tell if I actually ate chawanmushi. The salmon with Saikyo miso and cheese is like a dish you would find at an izakaya, with a pretty strong flavor. Hmm, this is not what I seek in sushi. With a price of 13,000 yen and being fully booked, I think the restaurant's ability to attract customers through YouTube and social media is amazing.

I learned that sardines can also be aged. I was impressed by the aged eel sashimi as a snack (I forgot to take a picture). I thought they were experimenting (or researching?) with various things. It seems like they still have a lot of room for evolution, so I look forward to seeing what they come up with next.

I had been following the head chef's Instagram and was curious about this restaurant for a while! It was my first time trying aged sushi. I visited during a trip to Osaka in the summer. On this day, it was not the head chef but one of the apprentices serving us for lunch. We had the 7,000 yen course. The apprentice is still young at 20 years old, but the sushi he made had beautiful shapes. It was clear that they used high-quality ingredients. The sea bream nigiri and the roll with tuna and onion were delicious. To be honest, the rice temperature was a bit too warm, the vinegared rice was a bit too al dente with a powdery texture when chewed, there was not much harmony between the rice and the toppings, and the skin of the fish was a bit tough to chew. (It was my first time eating sushi in Kansai, and I was surprised by the taste of the pickled ginger.) However, seeing the apprentice working hard and serving us sushi while listening to advice from his seniors made me feel warm and I wanted to support him. The young man even saw us off to the door with a refreshing smile, making our departure pleasant. I look forward to seeing his growth in the future! I would like to try the sushi made by the head chef next time. Thank you for the meal.

A sushi restaurant located a 3-minute walk from Osaka Fukushima Station, specializing in aged sushi. The entrance is a bit special, with stairs leading up to the second floor where you ring the intercom to enter. The interior has a stylish and calming atmosphere, with a counter seating for 9 people against black walls and wooden counters. The head chef, @komo_rita, is known for his entertaining jokes. The aged sushi has a rich flavor profile and is incredibly delicious. The slightly firm texture of the rice is personally very appealing. I've been here a few times already because I love this place so much. They offer various courses, such as aged sushi course, aged sushi and aged meat course, aged sushi and lobster course, and in winter, aged sushi and crab course. This time, I tried the aged sushi and aged meat course for 22,000 yen, which included various dishes like seared red snapper, roast beef, steamed egg custard with snow crab and abalone, poached conger eel, bite-sized noodles, grilled conger eel with persimmon, red miso soup, mozuku seaweed sushi, striped jack, wild tuna, farmed tuna, botan shrimp with sea urchin, bonito with hane shita urchin, seared bonito roll, golden eye snapper, grilled blackthroat sea perch rice bowl, and sea urchin roll. The grilled conger eel with persimmon was a unique and crunchy dish. The botan shrimp with sea urchin sushi was exceptional both in appearance and taste. The meat sushi in this course was also incredibly delicious. Lastly, the souvenir cooked rice I received was also very tasty, with the rice texture still perfect the next day. I highly recommend this restaurant. Don't forget to save it if you think it's a good place. Follow me on Instagram @nozawayuta and TikTok @yuuta0104gurume if you'd like.

First time visiting this restaurant with a group of 5 people, and we were all impressed by the delicious food. The ken sake squid with sea urchin broth was amazing, and the aged beef was so tender and flavorful. The roast beef with mustard was sweet and tasty, and the steamed egg with black abalone had a rich broth. The marinated tuna and melt-in-your-mouth conger eel shabu-shabu were both sweet and delicious. The beef shoulder shabu-shabu was tender and the aged sea bream sushi was fantastic. The sardine roll with condiments was refreshing, and the tiger puffer fish risotto was decent with a hint of bitterness. The red sea bream with salted meat sushi was also delicious. Overall, a great place to enjoy a variety of dishes including sushi and meat.

To Sushi Riheta-san. This is a shop where you can make reservations via LINE (although this may have changed now). I tried to visit here before with guests from Tokyo, but it was full at that time, so this time I came back for revenge. The chef here seems to have his own unique style of sushi making, not following the traditional path of a craftsman. He is particular about aging the ingredients, using high-quality items like sea urchin abundantly. I thought it was a modern restaurant utilizing tools like YouTube in its presentation. Thank you for the meal.

Saga beef shoulder loin ○Cold shabu-shabu meat wrapped in vegetables The vegetable water is coming out and the sesame dressing is diluted, affecting the flavor. Swordtip squid ◎Delicious but slightly strong salt flavor Eel steamed sushi ☆28-day aged eel Strong flavor and the warm rice match well Chawanmushi ○Chawanmushi with sea urchin, abalone, and shirako Medium fatty tuna shabu-shabu ◎Naturally fatty tuna ◎Cultivated conger eel shabu-shabu ☆Good texture and umami Red sea bream sashimi ○Boiled noodles ◎Shank meat dashi Horse mackerel with condiments ◎White sea bream ○Lean tuna △Hairy crab and sea urchin ○The balance between the rice and sea urchin is good, but the crab meat is dry Tuna roll ◎[Evaluation] ☆☆☆☆☆☆◎○△▲×Visited for lunch on an 8-level scale. The quality of the ingredients seems to have declined significantly. The course price is set slightly cheaper for lunch than dinner, but lunch actually has poor cost performance. It seems they are considering opening a new store, but it will be quite challenging as it is now. Personally, I hope they will strive to improve. However, watching YouTube, it is clear that the owner has a high awareness of cost and prioritizes profit as a business owner, but they should first focus on improving the food. In the first place, it is wrong to consider the same cost ratio for high-end and mass-market stores. They seem to consider the appropriate cost ratio to be 32%, but this is not a cheap izakaya... Food and drinks are the same, but the more mass-market items have a lower cost ratio, while the higher-end items have a higher cost ratio. Drinks: Highball x2, Beer x1, Sake x1 Bill for 2 people: 35,400 yen

The first aged sushi experience was amazing. Every dish was delicious and I was impressed by the mozuku seaweed in particular. It was my first time trying such tasty and crunchy mozuku. The menu included: 7-day aged black sea bream, 5-day aged golden eye snapper cold noodles, 28-day aged eel sashimi, Hokkaido snow crab and abalone chawanmushi, 11-day aged farmed tuna, 17-day aged wild bluefin tuna, a quiz to guess which is which, 10-day aged conger eel shabu-shabu, 5-day aged sea bream from Kagawa, marinated red tuna belly, 6-day aged beltfish in Nara kasuzuke, Aomori mozuku seaweed, 10-day aged flathead grey mullet, 15-day aged cod milt risotto, sweet sea bream, mackerel with condiments, aged sea bream sashimi with Tosazu vinegar and grated daikon jelly, crab, sea urchin, and tuna rice bowl, miso soup, delamotte Magnum, Opus One 2017, and Calera. Thank you for the feast.

I made a reservation for a crab and shrimp uni shabu course and visited the restaurant. The course cost 30,000 yen per person and the main dishes were crab and shrimp, with sushi served in smaller portions. The sushi included striped jack, medium fatty tuna, lean tuna, Ise ebi, white fish marinated in Shaoxing wine, and grilled shirako. The striped jack had a slight fishy taste, which was disappointing. The crab was served in various cooking styles and was enjoyable. The uni shabu, butter sauté, sashimi, porridge, and crab miso shabu were all good, but none of them stood out as exceptionally delicious. Overall, the flavors of the dishes, including the chawanmushi, lacked depth, making them forgettable. The chawanmushi lacked a strong broth flavor and resembled a pudding. While uni may be expensive due to cost increases, a chawanmushi with bitter uni is not something to be excited about. In Tokyo, there are renowned Japanese restaurants where you can feel satisfied with a 30,000 yen meal, and even in the 10,000 yen range, you can leave with a full stomach. However, I did not feel a high level of satisfaction after paying 30,000 yen for this meal. If the lack of flavor satisfaction is due to seasoning, it is simply a matter of taste, but I would have preferred to leave with a full stomach at least. In Osaka, is the chef of this restaurant popular because he is a YouTuber with interesting ideas? The restaurant seems to be fully booked, which is impressive. While it may be appealing in terms of novelty, if you want to eat delicious food, I would recommend trying other restaurants.

Anago and turnip surinagashi ☆12-day aged anago Anago is good, a little warmer broth temperature is preferred Hirasuzuki ☆11-day aged moist texture, good with the shari Unagi sashimi ◎28-day aged fat is well distributed, but the umami is weaker than last time Chawanmushi ☆Abalone, Matsuba crab, sea urchin chawanmushi Toro ☆Nagasaki natural tuna toro ◎Nagasaki farmed tuna with amazing fat, shabu-shabu 10-day aged Matoudai ◎6-day aged cod milt ◎Botan shrimp ☆Moist texture, good compatibility with sea urchin, and entwines well with the shari Tai ☆Tai wrapped in Kyoto vegetables, grilled with charcoal, served with a jure of Tosa vinegar and grated daikon, enjoyed as a blackthroat seaperch ◎Average, not good or bad Mackerel in red miso ○Striped horse mackerel ◎14-day aged strong umami, but texture is compromised, aging is difficult Cod milt small bowl ☆Slightly acidic shari and creamy cod milt balance well Pickled ○Average texture, sardine and seaweed roll ◎Iwamotozuku noble cocktail ☆Akami, chutoro, striped horse mackerel, Matsuba crab, sea urchin simmered seaweed noodle【Additional】Bloody squid ◎Squid with ink ◎Sardine ◎Tuna all rolled ◎【Evaluation】☆☆☆☆☆☆◎○△▲× Second visit. It felt like the amount of alcohol had increased. Overall, the food was tastier last time. Looking forward to their future evolution. Drinks: Highball x4, Beer x2, Sake x4 Total bill for 3 people: 68,000 yen

There is an interesting sushi restaurant in Fukushima that specializes in aged sushi, despite having no prior experience in sushi-making. They also have a YouTube channel where they share various candid content, making it even more entertaining. Although this information may raise some doubts, rest assured that it is a reliable and delicious sushi restaurant. In this day and age, it's great to see unique sushi restaurants that break away from the traditional mold. You can feel the passion and dedication put into their sushi, and it's clear that the young chef is working hard. Let's support them!