Sakai feels like a rural town, but this restaurant serves sophisticated and beautiful dishes. The first floor has a counter with 8 seats and one table for 4 people. I haven't been to the second floor, but there is apparently a table with 6 seats. It has been beautifully renovated, maybe due to COVID-19. The complimentary dish was winter melon and shrimp soup with white miso. We ordered various sashimi, and each piece was served individually to us. The sashimi included akou, bonito seared with sake lees, ark shell wrapped in seaweed with cucumber, and grilled pike conger with moromi. We also had a selection of Japanese sake including Shimaharitsuru from Niigata, Kikuhime Ginjo from Ishikawa, Senshin from Niigata, Juyondai from Yamagata, and Kamenozoki from Niigata. We also tried Colinqui as a palate cleanser, which was sweet and crunchy. Unfortunately, they couldn't provide the sea urchin from Awaji, so they served one from Tokushima instead, which was still delicious. We also ordered shako, which was nostalgic and had roe. Lastly, we had nigiri sushi with flounder, ark shell, and eel.

I visited Sushi Sakae, a restaurant I had been curious about for a while. It's difficult to get in without a reservation, so I made sure to book a seat at the counter. The restaurant is small but clean, creating a great atmosphere for enjoying sushi. I was overwhelmed by the menu, so I decided to go with the chef's choice course for my first visit. The quality and quantity of the dishes for the price were definitely reasonable. From the first bite, I couldn't help but exclaim how delicious everything was. While there weren't many familiar sake brands, the selection of clean and high-quality sake complemented the sushi perfectly. Both the chef and I are surfers, so we had a great time chatting about the ocean. I look forward to coming back for more delicious sushi and ocean stories. I will definitely be a regular customer. Thank you and see you again soon!

Last night, we had our final year-end party at Eikosushi in Tenjin, Sakai City. The fugu dishes weighing over 6 kilograms were extravagant, along with a sushi platter. When it comes to sukiyaki, you might think of beef, but you're mistaken! I tried sukiyaki with eel as the main ingredient for the first time. This dish, called "junjun," is a local specialty from the Shiga Prefecture, Kotohira region. It paired well with beaten eggs. We enjoyed Black Dragon Shizuku Daiginjo sake and Royal Household whiskey, both smooth and delicious.

I finally fulfilled my long-awaited wish to visit the famous sushi restaurant Sushiei in Tenjin, Sakai City, despite living in southern Osaka. The high-quality ikura (salmon roe) placed on top of hot, premium-grade roasted kelp was exquisite, with the kelp's flavor seeping in perfectly. It paired exceptionally well with Japanese sake. The small, bite-sized sushi was also delicious, making me decide to revisit in the future. ^_^

It was my parents' 60th birthday celebration, and it was the first time we used this restaurant. On the day of the celebration, we suddenly needed a cake and when we asked the restaurant, they kindly allowed us to bring our own. The food was delicious and they even took care of the little kids, making everyone very satisfied with the 60th birthday celebration. The unexpected service from the restaurant made my sister and I so happy that we couldn't help but cry. Our parents were also very pleased, making it a great success. We definitely want to use this restaurant again in the future. ☺️

Sushi Ei, on my first visit during consecutive days of intense heat, my appetite was lacking...but at times like this, I crave something delicious! I tried to make a reservation at a long-established sushi restaurant in Sakai City, but they were closed for the day...I have a simple personality where once I get in the mood for sushi, I can't think of anything else haha. I searched online and found a trendy sushi restaurant nearby, so I made a reservation and decided to check it out. The stylish exterior resembled an Italian or French restaurant rather than a sushi place. Inside, it had a main counter, private rooms resembling wine cellars, and a few tables. The music playing was mostly female jazz vocals. The counter height and kitchen height being flat seemed to reflect the sushi chef's confidence. It was reassuring as a customer to see the masterful knife skills of the owner. Before moving on to the egg tofu with shrimp sauce sushi, they provided paper towels for your hands! It's saying "eat with your hands"! Of course, sushi tastes much better when eaten directly with your hands rather than chopsticks! I enjoyed a half bottle of Veuve Clicquot champagne as I was dining alone haha. Starting with the sushi, the light-flavored white fish was perfect for summer. The gizzard shad sushi was also beautifully presented. The seared part of the botan shrimp and the clam red miso soup were delicious. The tea served at the end was like the finishing touch haha. This course meal for 5,000 yen was quite reasonable! When combined with the cost of alcohol, it added up, but it was worth it. It seemed like a popular restaurant in the area as it was almost full by the time I left. I asked the chef how long they had been in business, and he mentioned it was their 4th year. I feel like I've been neglecting the sushi scene in Sakai. Although the dishes and sushi were above standard, there was a slight lack in the overall operation, with the other staff struggling to keep up with the head chef. There is room for improvement in the restaurant's overall performance...I'll wait a bit and revisit!

My wife and daughter left me and went out. I decided to try a new sushi restaurant called "Sushi Ei" for the 100th time. The restaurant had a unique atmosphere and the food was delicious. The menu included a variety of drinks, and I enjoyed some sake. Overall, it was a great experience.

He had been saying he wanted to go to this restaurant, so we went together. He loves sushi and on payday he always goes to a sushi restaurant. Because of that, I have eaten at many different sushi restaurants with him. The exterior of this place looked like a cafe, but the interior had a very calm atmosphere. The sushi was served in wooden boxes, which was exciting. The sashimi was honestly just average. I started to worry a bit. We ordered the omakase, but even that was just average. The atmosphere inside the restaurant was the only good thing about it. When the grilled fish we ordered arrived, it looked burnt but the inside was raw and had a fishy smell. The young female staff seemed absent-minded, and overall the sushi restaurant was not up to par. The bill was surprisingly high, similar to the sushi restaurants we go to on payday. It left a bad taste in my mouth. I don't think I'll be coming back here.

The master used to work at a previous restaurant where I was a regular, so when I heard he had opened his own place, I had to go. The atmosphere of the restaurant seems to have been inspired by his previous workplace, as it exudes a super stylish vibe. But what truly stands out is his exceptional skill in creating clever and delicious dishes. He knows exactly how to bring out the best flavors in each ingredient. And the way he presents the dishes is just amazing - it's incredible how the same dish can taste even better depending on how it's plated. Clearly, his experience at a renowned restaurant in the past has honed his craft. He is a true culinary artist, and I hope he continues to thrive in a prime location in Osaka city.

It was absolutely amazing.