I finally had the chance to visit this place that I had been curious about for a long time after seeing it on Instagram. ----【Location】---- The nearest station is a slightly minor station called "JR Higashi-Yodogawa", but it is also within walking distance from Osaka Metro Midosuji Line "Higashi-Mikuni" and of course, "Shin-Osaka". When I first got off at "JR Higashi-Yodogawa", I found that there were a few small izakayas in front of the station, making it unexpectedly lively. It took about a 3-minute walk to reach the restaurant, which is located on the first floor of a small apartment-like building, exuding a stylish and cozy atmosphere. ----【Interior】---- Upon opening the door, there is a small area for taking off shoes. The interior is a bit narrow, so if you are wearing boots or in a large group, you may need to wait outside. The restaurant has a counter and two small tables for four people each. The counter is a comforting sunken hearth style, and on this day, a warm carpet was laid down at our feet, creating a cozy atmosphere. We opted for the 10,000 yen course. ----（First Half）◎ Rape blossoms and grilled conger eel with jelly◎ Beltfish with miso glaze◎ Snapper/Tuna/Scallop from Hokkaido (aged for 10 days) with Awaji Island seaweed salt◎ Golden eye snapper shabu-shabu style◎ (Palate cleanser) Red-veined dock jelly（Second Half）● Sweet shrimp cured in kelp● Horse mackerel (vinegared)● Tuna lean meat marinated in Japanese mustard● Steamed egg custard using eggs from Oita Prefecture● Squid● Blackthroat seaperch flame-seared● Mackerel flame-seared● Japanese horse mackerel flame-seared● Grilled eel● Pufferfish milt in dashi broth (with sea urchin)● Shrimp● Blackthroat seaperch● Fatty tuna rolled sushi● Egg----We also had highball and three types of sake (Haneya/Yukinobijin/Shirakiku). Despite the limited number of dishes due to the 10,000 yen price, the course was well-balanced. The flavors were delicate and refined. The restaurant used to be a "yakitori" place, hence there is a "grill" set up at the counter. This allows you to enjoy not only the appetizers but also the grilled and seared dishes. The aroma adds to the overall experience, engaging not just your eyes and taste buds but also your sense of smell. The grilling process enhances the unique characteristics and flavors of white fish and oily fish. Some of the most impressive dishes were: (Beltfish with miso glaze) The finely cut decorative knife work on the skin was delicate and visually stunning. The miso glaze was light in flavor, allowing the crispy skin and tender flesh to shine. (10-day aged snapper) The aged flavor slowly unfolded in the mouth, rich and velvety, lacking the usual firmness but offering a unique experience. (Beltfish) The lightly vinegared beltfish had a perfect balance of acidity and freshness, with a delicate texture that was a delight. (Squid) The squid had a rare and exquisite acidity, maintaining its firmness and chewiness, with a refined and elegant taste.

I visited this restaurant for the first time around September 2021, during the COVID-19 pandemic. They were open for lunch at that time, and I liked the food so much that I went back for dinner a month later. This recent visit was for a special occasion, so my partner and I made a reservation for 8:00 PM. The restaurant operates on a reservation-only basis, and on this day, there were a total of four groups of customers, all in their 20s and 30s. As for the food, I don't remember the exact course details, so I will introduce them based on the order in the photos. The shellfish served first was delicious without any fishy taste. The sashimi of sea bream served alongside was moist and full of flavor. The chawanmushi (savory steamed egg custard) was also delicious, with a delicate yellow color and elegant taste. The sushi course began, and one unique feature of the sushi here is that there are two types of pickled ginger available - the regular one and a jelly-like one made with red vinegar. The jelly ginger is not as strong in flavor as the regular one but provides a refreshing taste in the mouth. Next, a dish combining monkfish liver and pickled nappa cabbage was served, which was apparently a special request from another customer. This dish was sinfully delicious, with the combination of monkfish liver and pickled nappa cabbage being a real treat. We also ordered additional kampyo (dried gourd strips) rolls, which were also incredibly tasty. It was a joy to see the variety of sake cups available for selection, even though I don't drink alcohol myself. The chef mentioned that they also have foreign customers visiting, and he is able to converse in English to make them feel welcome. This ability to cater to a diverse clientele was impressive. Although the restaurant is a bit off the beaten path near Higashi-Yodogawa Station, with Shin-Osaka Station being close by, the charm of this place makes me want to visit again. It was a truly satisfying and delightful experience for our special occasion. Thank you very much for the wonderful meal!

Located 5 minutes from Higashi-Sangoku Station, this hidden sushi restaurant offers course meals only. It operates on a reservation-only basis with a limit of 5 groups per day. I visited this place after a long time, and the menu for today was a sushi and one side dish course, along with additional a la carte orders. Each piece of sushi was carefully crafted and served on lovely plates, showcasing the hospitality and kindness of the chef. My favorite was the sushi grilled over charcoal, which offered a unique smoky flavor. Of course, the eel was also amazing. The egg dish served towards the end is a must-try. The side dishes were beautifully presented and added to the overall enjoyment of the sushi experience!

Visited on a holiday night. It suddenly appears on a street lined with houses and restaurants about a 5-minute walk from Higashi-Mikuni Station. On holiday nights, there seems to be only one course for 10,000 yen. The dishes are as follows (◯tsumami, ◇nigiri): ◯Grilled sweet snapper ◯Thai and white clam sashimi ◯Unidentified fish with miso and fresh leaves ◯Firefly squid shabu-shabu ◇Sweet shrimp ◇Horse mackerel ◇Japanese flying squid ◇Grilled beltfish ◯Chawanmushi ◇Striped beakfish ◇Striped jack ◇Spanish mackerel with the skin seared with straw ◯Foie gras ◇Lean tuna marinated ◇Medium fatty tuna ◇Blackthroat seaperch ◯Eel ◇Green onion ◇Sea urchin ◇Prawn ◇Sardine (additional) ◇Egg After the tsumami dishes are served, you eat sushi while occasionally enjoying more tsumami dishes. Personally, I was happy with the sake snacks that were served regularly. The sushi rice was quite firm overall, and the toppings were slightly on the smaller side. The taste was delicious for some, but not so great for others, giving the impression of a wide variation in quality. It was disappointing that the foie gras was watery and bland. The cost performance was neither good nor bad. There were 6 counter seats, but 2 of them were right in front of the grill with a glass panel for heat protection. We ended up sitting at those seats, and it was a bit awkward to receive the dishes over the glass. I would like to go back again after some time.

Located between Osaka Metro Higashi-Mikuni Station and JR Higashi-Yodogawa Station, "Sushi and Dish Ichikawa" is a restaurant that is reasonably priced and highly rated. I decided to visit because of the good reviews. It operates by reservation only, starting at 6:00 pm on weekdays and 5:30 pm on weekends. The young chef seems to be from Fukui Prefecture and is knowledgeable about delicious sake and fish. His motto seems to be to prioritize deliciousness over Instagrammable presentations. He kindly allowed me to take photos when I asked. The seasonal dish and sushi course costs ¥11,000 including tax, and there is also a ¥6,600 course available. Here is a list of the dishes I had in the order they were served: - Grilled Pacific saury sushi - Kinosaki crab with crab vinegar jelly - Buri (yellowtail) sashimi, grilled sawara (Spanish mackerel), and Ishigaki clam - Amberjack shabu-shabu with homemade ponzu sauce - Pickled ginger and red pepper in sweet vinegar jelly - Sweet shrimp from Ishikawa Prefecture - Akashi squid and Amakusa konoshiro (gizzard shad) - Grilled red pepper in sweet vinegar jelly - Oita chicken egg chawanmushi - Aged Yokosuji fuedai (black grunt) - Grilled barracuda - Oma tuna akami (lean tuna) with spicy pickled radish - Oma tuna chutoro (medium fatty tuna) - Grilled eel with grape sansho pepper and wood sorrel - Sprout onions - Hokkaido salmon roe mini bowl - Oita car shrimp with low-temperature cooking - Grilled blackthroat seaperch from Ishikawa Prefecture - Toro taku (fatty tuna) maru - Gyoku (egg) with a firm texture - Red miso soup - Everything was delicious! The rice was subtly seasoned with red vinegar, which I liked. The course was well-balanced with the rice. The location may seem inconvenient, but it is easy to reach straight from the station, and I can't wait to visit again. The address is 1-1-18 Higashi-Mikuni, Yodogawa-ku, Osaka City, Osaka Prefecture. Phone number: 050-3138-2505. Opening hours: 6:00 pm onwards (5:30 pm on weekends), Closed on Wednesdays.

On this day, I had sushi in Higashiyodogawa. I visited this restaurant in February to enjoy a special limited course to celebrate its 1st anniversary. Currently, due to the COVID-19 measures, the restaurant starts serving at 6 pm, last order for drinks is at 7 pm, and closes completely at 8 pm. There were three reservations for the day, and all arrived on time. We were seated at the counter next to the grill and the course began. Unlike my previous visit where there was a lot of seared sushi, this time the course had a lot of delicious tuna. As the time was limited, I resisted the urge for one more drink at the end. I hope we can soon return to being able to eat and drink without restrictions. Thank you for the meal. <1st Anniversary Sushi and Appetizer Course> Price: 10,000 yen (excluding tax) - Grilled young ayu - Bonito tataki - Sashimi platter (red snapper, flying fish, surf clam) - Amberjack shabu-shabu - Swordfish marinated in kelp - Nigiri sushi (including fatty tuna, red tuna, belly tuna) - Mitten crab - Chicken and egg chawanmushi - Grilled eel - Red miso soup <Drinks> Prices excluding tax: - Draft beer (480 yen) - Kido Junmai Ginjo Natsu no Shippu (1,200 yen) - Kokuryu Natsu Shibori (1,200 yen) - Joie de Vivre 2020 (1,400 yen) - Haruyuki (1,300 yen)

In this unexpected place, a slightly high-end sushi restaurant with a variety of Japanese dishes and sushi. The chef recommended the omakase course for 10,000 yen, which included easy-to-eat sized sushi with sake. The seasonal appetizers were also delightful, especially the golden eye snapper and octopus.

On this day, I went to a sushi restaurant in Higashiyodogawa. I decided to walk from my home to the restaurant as a pre-meal exercise. I had never been to Higashiyodogawa before, nor had I explored this area. From what I had seen passing by on the train, it didn't seem like there were many shops around, but... I arrived at the restaurant before 6 pm. The restaurant is about a 5-minute walk from JR Higashiyodogawa Station. It seems like you can also walk from Higashi-Mikuni Station on the Midosuji Line in about 10 minutes. It's also within walking distance from Shin-Osaka. The restaurant is a house-style building on a corner, where you take off your shoes before entering. Inside, there are about 6 counter seats and 2 table seats in a sunken kotatsu style. We chose the counter seats. Huh? A grill at the end of the counter? I briefly thought I had entered the wrong restaurant because I saw a grill like you would find in a yakitori place, but the owner grills fish on this grill. They serve dishes with beautifully grilled items and nigiri sushi seared by pressing directly against charcoal, allowing you to enjoy the aroma (*´ω｀*). As a fan of seared dishes, I was delighted (*≧∀≦*). Also, many of the non-seared items are aged, allowing you to enjoy the texture of matured ingredients. As someone who prefers matured ingredients that bring out the umami flavor rather than fresh ingredients, I was also very happy (*´Д｀*). When I ordered sake, they let me choose the sake vessel each time, which was fun (*´ω｀*). This day, they were operating on a shortened schedule, so it became a bit rushed, but I would love to come back and enjoy it at a more leisurely pace once the shortened hours are over. Thank you for the meal. <Seasonal appetizers and fresh sushi course> 10,000 yen excluding tax ◎ Rape blossoms and grilled conger eel with jelly... The thick grilled conger eel is grilled to a fragrant crisp on the grill. The combination of this aroma and the slightly bitter taste of rape blossoms stimulates the appetite (*´ω｀*). ◎ Beltfish with yuzu miso... Beltfish rolled up in a circle. It has a decorative knife cut and a beautiful sear. Despite being called yuzu miso, the yuzu flavor is subtle, creating an elegant seasoning. ◎ Sashimi... Three types: Ishidai (striped beakfish), Honmaguro (bluefin tuna), and Hokkigai (surf clam). All of them are aged, with reduced moisture content. Especially the Ishidai, aged for 10 days, has lost its typical firm texture and concentrated its umami into a moist flavor. It may be a matter of personal preference, but I like this type (*´Д｀*). ◎ Amberjack shabu-shabu... Amberjack lightly blanched in hot water and served with grated ponzu sauce. You can enjoy both the deliciousness of the seared skin and the remaining texture of the raw flesh. ◎ Nigiri... Served with pickled ginger and red sorrel jelly. The red sorrel jelly may be rare. It's nice that you can ask for refills. Sweet shrimp with kelp marination, vinegared mackerel, lean bluefin tuna, marinated Japanese flying squid, seared black porgy, straw-grilled Japanese horse mackerel, seared barracuda, seared tiger prawn, seared blackthroat seaperch, fatty tuna with egg, black porgy, barracuda, blackthroat seaperch are all seared using charcoal or straw. The seared items allow you to enjoy the aroma along with the flavor (*´Д｀*). Among the non-seared items, the sweet shrimp was delicious with its concentrated umami, and the vinegared mackerel was refreshing and tasty. Also, behind the counter, there was a low-temperature cooker ready, and what was being cooked turned out to be tiger prawns! The low-temperature cooked tiger prawns were moist and had a gentle texture, giving them a unique eating experience. ○ Steamed egg custard with eggs from Oita-raised chickens... A very dark yellow steamed egg custard that is almost orange. ◎ Grilled eel... Eel grilled with sauce. The crispy sear makes you crave rice (*´Д｀*). ◎ Wasabi-pickled nagaimo (Japanese yam)... A palate cleanser that made me end up drinking alcohol with it (*≧艸≦). ◎ Blowfish...

"Sushi set of 8 pieces and 5 side dishes for 6,000 yen! A reasonably priced restaurant where you can enjoy delicious sushi! "Sushi and Side Dish Ichikawa" opened in June 2020 in Higashi-Mikuni, Osaka. I had been curious about this restaurant since it opened, and I finally had the chance to visit! The restaurant is about a 5-minute walk from Higashi-Mikuni Station and also accessible from JR Higashi-Yodogawa Station in about 5 minutes. There are not many sushi restaurants in this area, so I was really happy to find this place. You need to take off your shoes before entering the restaurant. Inside, you will find a counter seat area. During my visit, there were couples enjoying their meals. The interior has a warm and modern Japanese atmosphere, perfect for a date night. There are 6 counter seats and 2 tables for 4 people, totaling 14 seats. The restaurant operates on a reservation-only basis, with two seating times at 6:00 pm and 8:00 pm. There are two course options available: "Seasonal 5-course meal with 8 pieces of sushi (6,000 yen)" and "Seasonal 7-course meal with 12 pieces of sushi (10,000 yen)." The price for the amount of food you get is quite reasonable! I opted for the 6,000 yen course. The drink menu offered a variety of whiskies. The food included: - Steamed Tai with broth, a gentle start to the meal. - Hirazuki Whitefish Roll with Ankimo Cream, a delicious combination. - Red Clam and Sawara Grilled with Straw, a flavorful sashimi dish. - Sweet Vinegar Ginger and Red Tade Jelly, a refreshing palate cleanser. - Sweet Shrimp, a well-prepared sushi dish. - Mackerel Sushi, a flavorful addition to the meal. - Chita Highball, a perfect drink to pair with the dishes. - Marinated Tuna, a unique and tasty sushi dish. - Oita Chicken Chawanmushi, a comforting dish with ikura. - Gomashio and Sudachi-seasoned Firefly Squid, a delightful treat. - Grilled Eel, a fragrant and tender dish. - Uni and Ikura Donburi, a luxurious bowl of goodness. - Seared Kinmedai, a flavorful and aromatic dish. - Toro Taku, a bite-sized delight. - Tamago Sushi, a sweet and unique sushi style. - Red Miso Soup, a satisfying end to the meal. The 8-piece sushi set and 5 side dishes for 6,000 yen offer great value for money. Each dish was carefully prepared with attention to detail in both ingredients and cooking methods. What surprised me was that each dish was served on a different plate, adding to the visual appeal of the meal. The restaurant has a charming hidden gem vibe, and I would love to visit again in a different season!"

This is a hidden gem sushi restaurant that opened in 2020, limited to 10 groups per day (5 groups x 2 rotations)! The modern and stylish interior is perfect for dates or business meals. In addition to the counter seats, there are also sunken kotatsu table seats, which is a nice touch! The menu consists of courses only. This time, I selected the 6000 yen course starting at 6:00 pm on weekends (5 dishes and 8 pieces of sushi). It starts with steamed sea bream with kelp! After the sashimi, there is a "red snapper" jelly and pickled ginger for a palate cleanser - the jelly is quite unique! It has a refreshing acidity that resets your palate. The sushi, such as marinated sweet shrimp and bigfin reef squid, is delicious. In between, there is grilled eel and chawanmushi, and it finishes with egg! The style of egg with rice sandwiched in between is something I've never seen before. The final red miso soup gently warms your body. For 6000 yen, the quality and quantity of the dishes are very satisfying! Itadakimasu!

I received a 10,000 yen course and each dish is incredibly well thought out and delicious. As you can see in the photos, they are also beautifully presented. I don't know much about Japanese sake, but when I asked the staff for a recommendation, they brought out something that perfectly complemented the food. It's a good idea to ask for suggestions.

I landed in Higashiyodogawa❗️ Higashiyodogawa Station is a small station where only local trains stop, but it is conveniently located right next to Shin-Osaka Station, with a row of eateries and a quiet, just-right-sized town. I was guided by my close foodie friend, who is a resident of this area, to a hidden gem sushi restaurant. It seems that it opened in June in a place that used to be a yakitori restaurant. It is a sushi restaurant that operates on a complete reservation basis, offering only course meals for a maximum of 5 groups per day. We took a seat at the counter towards the back on the left. The course meals are priced at 6,000 yen and 10,000 yen. It is reasonably priced for a high-end sushi restaurant. The course meals provided by the handsome head chef, who has experience in Michelin-starred restaurants and training in Canada, were seasonal and the explanations of the dishes were detailed and worthwhile. - Draft beer small - Shine Muscat and walnut white miso - Grilled straw-smoked toro sawara from Toushijima, Mie Prefecture - Saga Prefecture's Nanada Junmai Ginjo Yumachi 50% - Assorted sashimi: Awaji Island natural sea bream, Irish bluefin tuna, Hokkaido natural surf clam - Kinmedai shabu-shabu - Kanazawa Kaga Tobishin Gokkan Junmai - Sweet shrimp kombu-shime - Aji with large leaf - Marinated honmaguro with Japanese mustard - Chawanmushi - Monk

A new authentic sushi restaurant has opened in the neighborhood! I had been wanting to go since it opened in June, and finally, I went with my friends to Sushi and Ichikawa. The location is a 5-minute walk from JR Higashi-Yodogawa Station and less than 10 minutes from Osaka Metro Midosuji Line Higashi-Mikuni Station. It is a reservation-only restaurant with a limit of 5 groups per day. Upon entering, you can leave your shoes at the entrance. Inside, there are counter seats on the left and table seats on the right, with sunken kotatsu tables for a comfortable dining experience. The restaurant offers two courses, priced at 10,000 yen and 6,000 yen. We opted for the seasonal dish and fresh sushi course priced at 10,000 yen when we made our reservation. We started with a refreshing plum wine soda and a selection of colorful sake cups. The dishes included Shine Muscat and walnut white miso, grilled Spanish mackerel, assorted sashimi, golden snapper shabu-shabu, jelly made from pickled ginger and red sea bream, sweet shrimp, horse mackerel, and more. Each dish was beautifully presented and delicious. The meal continued with nigiri sushi, marinated tuna, sweet shrimp, Japanese amberjack, and more, each offering a unique and delightful flavor. The meal ended with grilled eel, grated Japanese yam with wasabi, uni and salmon roe rice bowl, and a refreshing pickled long yam with wasabi. Overall, the dining experience at Sushi and Ichikawa was exquisite, with each dish showcasing the chef's skill and creativity. The combination of flavors and textures was a true delight, making it a memorable dining experience.

Amidst the waves of people returning home from the stations of the Eastern Three Kingdoms, I found myself heading towards tonight's restaurant "Sushi and One Dish Ichikawa". As I walked down the road, I realized that autumn was deepening, and even though it was still early, the surroundings were enveloped in dusk with street lamps starting to flicker on in the alleyways. I glanced up at the still dark restaurant, and as if in response, the area suddenly brightened, with light and shadows highlighting the appearance of the shop. The dry night breeze caused the shop curtain to sway as if taking a breath. I made a reservation and climbed the stairs to the small counter, where I stretched my legs in the sunken kotatsu. The cozy counter of the small shop was surprisingly calm. As I perused the lined up sake bottles, my heart raced with excitement. After moistening my throat with fine bubbles, the course began with a seasonal appetizer of white miso tofu and sweet persimmon. The seared aroma and lingering sweetness of the black mackerel Tataki followed, accompanied by the refreshing taste of chilled sake. Each dish captured my heart, one after another. Next came the sashimi, with my favorite thin-sliced Kawahagi and liver, tempting my chopsticks to reach out involuntarily. Yes, delicious. The sight of a charcoal grill ahead was rare, especially with the smoke rising from the Binchotan charcoal. I was captivated by the young chef's skillful hands as I enjoyed another cup, savoring the beautiful dishes before me. Just as I thought it was time for sushi, a red sorrel jelly and pickled ginger were served, glistening like berries, with a refreshing acidity when tasted. The sweet shrimp on the sushi platter was elegantly placed, with a delightful shine and vinegared rice that melted on the tongue. The colorful marinated tuna was rich in flavor, while the matured fatty bonito and grilled eel added a beautiful touch. I couldn't help but smile at the sight. The chef's meticulous selection of ingredients, regardless of brand, and the presentation in small 5-inch dishes, all satisfied my palate. The national selection of sake, paired with the seasonal and regional dishes, was served in a balanced flow, allowing me to deeply appreciate the flavors as I enjoyed the sushi. It was a mesmerizing moment on a long autumn night. Thank you for the feast. [Seasonal dish and seasonal sushi course, 7 dishes and 12 pieces of sushi] ¥10000 (excluding tax) ◇ Draft beer ◆ Appetizer: Oyster and Maitake Mushroom White Miso Salad ◇ Nana Honsaki, Hiyaroshi (chilled sake) ◆ Black Mackerel Tataki ◆ Sashimi: Akou, Bluefin Tuna, Kawahagi Liver with Awaji Island Salt ◆ Golden Snapper Shabu-Shabu: Belly and Back (Red Sorrel Jelly, Pickled Ginger) ◇ Junmai Daiginjo: Autumn Deer, Limited to 5000 bottles, Noses Harshly Brewed in Noses ◆ Nigiri Sushi: Sweet Shrimp with Kombu, Horse Mackerel Vinegared with Daikon Leaf, Pickled Bluefin Tuna with Mustard ◆ Oita Prefecture Local Chicken Egg Chawanmushi, Mongoyika, Seared Pacific Saury, Seared Barracuda ◇ Hyakujuro Red Face GOLD ◆ Grilled Eel (Wasabi-pickled Nagaimo), Sea Urchin and Salmon Roe Mini Bowl, Abalone Sous Vide with Liver Sauce, Seared Alfonsino, Toro Taku, Tamagoyaki ◆ Clear Soup: Red Miso Soup

Today's sushi. A sushi restaurant that opened in Higashi-Mikuni in June this year. Limited to 5 groups per day, reservation only. I was really looking forward to it! So, I visited Ichikawa-san. I arrived at the reserved time of 6:00 pm. A cute female staff member welcomed me. I took off my shoes and entered the restaurant. The interior was a clean and modern Japanese style. The handsome head chef greeted me from behind the counter. Today's course is 7 dishes and 12 pieces of sushi for 10,000 yen. Let's cheers with a glass of Tribi! The course contents are as follows. [Dishes] - White miso salad with persimmons, shiitake mushrooms, and spinach - Seared blackthroat seaperch - Sashimi: Kawahagi, Bluefin tuna, Alfonsino, Shabu-shabu of golden threadfin bream [Sushi] - Vinegared sweet shrimp - Vinegared horse mackerel - Marinated bluefin tuna [Dishes] - Chawanmushi [Sushi] - Firefly squid - Seared Pacific saury - Seared barracuda [Dishes] - Grilled eel - Wasabi-pickled yam - [Sushi] - Sea urchin and salmon roe mini bowl - Abalone with liver sauce - Gizzard shad - Fatty tuna - Tamagoyaki [Dishes] - Red miso soup [Drinks] - Draft beer 600 yen - Chita highball 800 yen - Nanahonsuyama Junmai Hiyaroshi - Rishizen Junmai Ginjo Yamadanishiki Hiyaroshi - Shuraku Junmai Ginjo Gentei Gosenbon Aki Dashi - Hyakujuro Akamomen GOLD ---------------------------------------------- [Dishes] - White miso salad with persimmons, shiitake mushrooms, and spinach Thought it was oysters, but it was persimmons. The contrast between the slightly firm persimmons and the gentle white miso texture is interesting. The persimmons, with a mild sweetness, taste like vegetables and go well with the white miso. - Seared blackthroat seaperch High-quality fish blackthroat seaperch in tataki style. Lightly seared, the deliciousness of the skin is irresistible. The rich flavor and texture of the fat on the blackthroat seaperch is characteristic. - Sashimi: Kawahagi, Bluefin tuna, Alfonsino Kawahagi is served with its liver. The kawahagi after summer has a delicious liver. The bluefin tuna is the medium fatty part. It has a smooth and strong umami flavor. The alfonsino is elegant yet has a strong umami flavor. The way the moisture is removed is exquisite. When eaten with the wasabi and Awaji Island sea salt provided, it becomes a superb sake killer. - Shabu-shabu of golden threadfin bream One piece each of the belly and back of the golden threadfin bream. The back part is slightly light, while the belly part is rich in fat. Although they are different, both are delicious. The ponzu sauce is surprisingly delicious. Next is the sushi. The vinegared rice uses red vinegar, giving it a slightly strong flavor. The amount of rice is quite generous. The texture of the rice is quite soft, and the temperature varies depending on the topping, which is a nice touch. A bit innovative was the red sorrel jelly. It is meant to refresh the palate with pickled ginger, but it is quite impressive. The vivid garnet color. When you put it in your mouth, it has a good dashi flavor and a refreshing acidity. The red sorrel jelly is really impressive. [Sushi] - Vinegared sweet shrimp A delicious sweet shrimp with a sticky texture that enhances the umami of the kombu. - Vinegared horse mackerel Horse mackerel with fat lightly vinegared. A light horse mackerel with fat. - Marinated bluefin tuna A delicious marinated bluefin tuna with a hint of Japanese mustard on top. [Dishes] - Chawanmushi Chawanmushi made with eggs from Oita Prefecture's Jidori chicken. Quite a lot of ingredients. Personally, I might prefer it a bit simpler. [Sushi] - Firefly squid A chewy and delicious texture. The way the moisture is removed is exquisite. - Seared Pacific saury Pressed with binchotan charcoal for a seared flavor. The strong umami of the Pacific saury enhanced by the smoky aroma of the charcoal. The best dish of the day. - Seared barracuda Seared barracuda with a unique flavor. Served with a slightly vinegared rice for a light taste. [Dishes] - Grilled eel Grilled slowly over binchotan charcoal. The crispy skin is delicious. The strong sauce further enhances the sake. - Wasabi-pickled yam A refreshing dish after the strong flavors. [Sushi] - Sea urchin and salmon roe mini bowl A classic combination of flavors. - Abalone with liver sauce Slow-cooked for about 3 hours.

I tried a sushi restaurant that recently opened in Higashi-Mikuni. I opted for the 6,000 yen course, but with a fair amount of drinks, the bill ended up being about double that. The menu included items like bottled beer, Tokujirou Matsunosuke Junmai Daiginjo sake, water octopus and myoga salad, chilled corn soup, sweet clam sashimi, vinegared red sea bream, sweet vinegar jelly, sweet shrimp sushi, marinated sardine, marinated tuna with wasabi, chawanmushi with Oita local chicken and whitebait, ken saki squid, sea urchin and salmon roe rice bowl, seared golden eye snapper, and fatty tuna. The interior of the restaurant was modern and stylish with dim lighting. I was able to enjoy high-quality sushi at this price point. This is a rare find in Higashi-Mikuni. Thank you for the wonderful meal.

Atmosphere... A narrow but charming interior with a entrance like a hidden gem. Cost performance... ★★★★☆ Budget... ¥10000-15000 △ーーーーーーーーPoints for this reviewーーーーーーーーBy reservation only, a sushi restaurant that opened in 2020. The ambiance and interior of the restaurant are quite stylish and elaborate dishes are truly delicious.ーーーーーーーーーーーーーーーーーーーーーーー▽Not many dining options in the area. The sushi served at this hidden gem-like restaurant was exquisite.◯Seasonal dishes and chef's selection of sushi (¥11000)White kombu-wrapped sardine, asatsuki and ginger-infused anemone, hirame engawa/toro tuna (Australia)/hokkigai shellfish (Hokkaido), kinmedai shabu-shabu with pickled ginger and red cress jelly, sweet shrimp cured in kombu, sushi vinegar-washed horse mackerel (with ginger on the back and shiso leaf on top), sushi marinated tuna with wasabi, sushi mongou squid with sudachi and salt, sushi umeiro (Kagoshima), sushi masunosuke mackerel, sushi baby scallion, sushi eel with grated nagaimo and wasabi, uni and salmon roe mini bowl, shrimp sushi, seared blackthroat seaperch sushi, torotaku sushi, tamago sushi, red miso soup. That's all for the menu. A wide variety of items, perfect for young people!!! The most delicious were the torotaku and eel. The eel, simply grilled, was unbelievably juicy, with perfect cooking. Also, it was nice to try red cress for the first time. Personally, the taste was a bit too bitter for me... Overall, a very satisfying meal with a wide variety of items. By the way, there is also a weekday-only trial course for ¥6600. Definitely try it out!!! It was incredibly delicious!!!!!!!Please note that I am not looking for Instagrammable places, but focusing on cost performance. I mainly post about restaurants in Osaka, so please check out my Instagram @gogogohan.jp for more recommendations.

We heard about a new restaurant offering a ¥10,000 course, which is quite expensive for us. We made a reservation and ordered the high-end course. The sushi was delicious, and each side dish was incredibly tasty. Especially the fatty tuna and eel were outstanding. Even though we are usually satisfied with casual dining places, the difference in quality at a proper restaurant was remarkable. It felt too luxurious for us as university students, but we would love to visit again when we become more mature.

I was informed by a friend that a delicious sushi restaurant had opened nearby, so I made a reservation for Sunday night. Upon entering the restaurant, I was impressed by the elegant decor and the great background music. The head chef was also very friendly and easy to talk to. This time, I opted for the 10,000 yen course, which included 8 dishes and 12 pieces of sushi. The standout dish for me was the amberjack shabu-shabu, served with a special ponzu sauce that enhanced the flavor of the amberjack. It was incredibly delicious and only available in the 10,000 yen course. The chawanmushi made with local chicken eggs was also a highlight, with its rich and flavorful taste. The grilled tilefish sushi was another unique experience, as the smoky aroma of the charcoal spread in my mouth upon taking a bite. And of course, the fatty tuna was simply the best! As there aren't many good restaurants around Toyonaka Station, I will definitely be visiting again. I was thoroughly satisfied with my experience!

The elegant seasoning of the dishes highlights the chef's sense of taste. This restaurant offers a delightful course meal with a reservation-only policy. Chef Shibata's cooking skills are outstanding, and he is a charming gentleman. The timing of serving the wonderful dishes, including exquisite sushi, was perfect, making the drinks even more enjoyable. Every dish was elegant with amazing seasoning, and the sushi was superb.

It was a worthwhile course♪ Delicious!

Everything was really delicious and I felt so happy! The attention to detail in every piece of sushi and preparation was impressive! Thank you very much!