"Sushi WEST Top 100 Restaurants 2022" [Visit] Reservation-difficult store [Queue] Completely by reservation only [Order] Omakase course: Shrimp and taro (with clam broth), White sea bream (nigiri), Namako from Izumisano, Red shellfish (nigiri), Abalone with plum meat on sweet potato tempura, Simmered clams (nigiri), Shirako (gunkan), Boiled blowfish taken from the rough, Blowfish with green onion from Shimotsuma (nigiri), Naturally caught 4kg Kohada (nigiri), A dish made by steaming and drying chestnuts from Wakayama on sweet sea bream tightened on board, Ankimo, Rolled sushi made with shari and baked with pon candy, Squid (nigiri), Pickled squid (nigiri), Kasujiru (with lotus root, green onion), Tuna (nigiri), Crab (nigiri), Eel from the best eel shop in Japan (nigiri), Shrimp (nigiri), Negitoro roll, Persimmon from Wakayama Prefecture [Interior] 10 counter seats only"

I revisited Takahashi Kentaro in Kita-Shinchi, Osaka. It was even better than my previous visit. The chef takes great pride in his meticulous preparation, ensuring that every piece of sushi is carefully crafted. What sets him apart is his ability to bring out the natural flavors of the ingredients in a simple yet exceptional way. The dishes I had were all memorable, especially the scallop and peanut appetizer, which was outstanding. The chef doesn't boast about the origin or size of the ingredients, but his suggestions on how to enjoy them best show his dedication to his craft. The use of dashi in his dishes was remarkable, and he even joked about not commercializing his ramen because it wouldn't be profitable. The absence of soy sauce in some dishes was surprising, but the flavors were enhanced by other ingredients like miso or truffle. The sushi, with just the right amount of vinegar, was a delight, and the ikura was uniquely seasoned. The chef's attention to detail and consideration for his guests, such as offering smaller portions for women, were commendable. The meal was filling, and I left satisfied. The chef and his staff were attentive and accommodating, making the dining experience enjoyable. The total cost was 34,000 yen, but it was worth every penny. I look forward to visiting again, and I also plan to visit Sanshin in December. Thank you to the chef and staff for a wonderful dining experience.

The sushi was delicious with subtle flavors that allowed the natural taste of the ingredients to shine. However, the simple dishes like lotus root simmered on its own or rice cooked with just salt were too plain and didn't stimulate my appetite. The last item, a slightly more flavorful futomaki roll, was the most enjoyable. I was impressed by the chestnut and fig tempura. It was delicious.

This restaurant is amazing, except for the fact that getting a reservation is a fierce battle! I love the delicious sushi and tasty dishes that come out just right. I especially enjoy how they mix it up, serving sushi followed by a hot soup, for example. Thank you so much! Not only the sushi, but also the seasonal vegetables and various other dishes are delicious. Personally, I love the crispy eel sushi roll and the foie gras with ponzu sauce roll. They are so delicious that I want everyone to try them!

Today was also amazing, no complaints. Every time I go, I am surprised by how it keeps evolving. You can really tell that they put a lot of time into preparation. Truly impressive. I wonder when I can go next. I arrived home thinking about that. Thank you for today.

Kentaro Takahashi @ Kita-ku, Osaka ★★★★★ I was really looking forward to this place and was invited by someone who usually treats me well. I was so excited! I actually love sushi, but embarrassingly, I have little experience with sushi restaurants. This time, I had the opportunity to learn more. The restaurant had a chic black theme with a white wood L-shaped counter for 10 seats. The sushi was a combination of fish and seasonal vegetables, creating a harmonious and gentle taste. For example, the octopus was paired with mizuna, showcasing the chef's excellent sense and high-quality unique dishes. The vinegar rice had a perfect sharpness using red vinegar, with a mild acidity and saltiness and a slightly firm texture that gave it a great balance. The way the vinegar rice dissolved was also excellent. The selection of recommended sake was outstanding and paired well with the sushi. It was so much fun! I'm grateful to have been invited to such a wonderful restaurant. Thank you for the feast! Location: 1-7-5 Sonezaki Shinchi, Kita-ku, Osaka, Basara Building 4F (Scheduled to move around March next year) #KentaroTakahashi #KansaiGourmet #OsakaGourmet #Kaiseki #Gourmet #Tabelog #Delicious #FoodPorn #BluefinTuna #Kitashinchi #KitashinchiGourmet #Sushi #SushiInstagram #WantToConnectWithSushiLovers #LoveSushi #GourmetInstagram #WantToConnectWithGourmetLovers #tmzoooGourmet

Cold corn chawanmushi, anglerfish roe with scallops, freshly ground sesame red sea bream and sweetfish soup, fatty octopus, moroheiya shark fin soup, soft-shelled turtle soup, fried potatoes with Shizuoka apples, steamed abalone liver, abalone and squid sashimi, ark shell with sea urchin, grape shrimp with clam broth, miso soup with tomatoes, eel sushi roll, soy milk ice cream with black honey and rose.

I visited the highly sought-after sushi restaurant "Takahashi Kentaro" in Kitashinchi for dinner, making a reservation on my own. This was my second visit, and I had a lively conversation with Kentaro-san about a mutual acquaintance who had visited two days in a row. The summer fish set menu included chilled corn chawanmushi with conger eel roe jelly, red sea bream, grilled sweet sea bream soup with chili peppers, horse mackerel, grilled eggplant and eel, sweet shrimp, medium fatty tuna, simmered octopus with moroheiya and finger lime, and more. The alcohol lineup featured various sake brands. It was a truly delightful and dreamy experience. I will definitely try to make a reservation for September next time. It was a wonderful 3150-minute experience!

Kenataro Takahashi visited the restaurant after 4 months and was glad to be able to come this season. The course was very fulfilling with gentle flavors that did not tire the palate. Highlights included the nodoguro, chutoro, ikura, uni, and negitoro. The dessert transitioned from pudding to ice cream, both delicious. The atmosphere of the restaurant is inviting and makes you want to come back. Highly recommended for a revisit.

Visit to Takahashi Kentaro at the Basara Building on the 4th floor in Osaka Kita-Shinchi. Takahashi Kentaro is a popular sushi restaurant in Kita-Shinchi, opened in 2014. Reservations are difficult to come by as they start from OMAKASE, and if you're not glued to the reservation screen at the opening time, it's hard to secure a reservation at this sought-after restaurant. This visit was after about 7 years. The chic interior with a black theme features a white wood L-shaped counter with 10 seats. The sushi combines fish and seasonal vegetables in a harmonious way, creating a sense of unity with various gentle bites. For example, corn with hagfish roe, sweet sea bream with Manjyuuji chili pepper dashi, eel with eggplant, octopus with moroheiya, and more, showcasing Takahashi's outstanding sense of unique and high-quality dishes that you wouldn't expect from a sushi restaurant. The vinegar rice uses red vinegar to achieve a perfect balance of acidity and saltiness with a firm texture that complements the fillings well. Despite its dark color, it dissolves well and pairs nicely with the fillings. Ingredients like sweet shrimp without simmering, fresh shirako with retained moisture, and rare summer live salmon roe all stood out for their unique and delicate flavors. The friendly demeanor of the apprentices, their efficient movements, the appropriate distance maintained by Takahashi, and the casual atmosphere of the restaurant all contribute to its popularity. Despite the long interval since my last visit, the impression was that the place had evolved significantly, offering delicate sushi that brings out the flavors of the ingredients and unique dishes incorporating seasonal vegetables. I thoroughly enjoyed the experience and look forward to visiting again at a different time. Thank you for the meal! [OMAKASE course 25,000 yen (tax included)] Corn cold chawanmushi with hagfish roe layered on top, sweet sea bream soup with grilled sweet sea bream in Manjyuuji chili pepper dashi, squid, eel and eggplant, sweet shrimp, simmered octopus, fresh shirako, summer live salmon roe, scallop, conger eel bowl, tsubugai, caridea, conger eel stick sushi, rare salmon roe, marinated scallop, lean tuna, miso soup, futomaki, dessert of soy milk ice cream, black honey, and pon candy made from vinegar rice.

Located in Kitashinchi, this sushi restaurant is notoriously difficult to book. After a fantastic experience last time, I decided to go for the omakase course, which I was lucky enough to secure this time. The course cost 25,000 yen and included various dishes like corn chawanmushi with conger eel eggs, aged bigeye fish, red snapper in a bowl, and more. Each dish was expertly prepared and showcased the quality of the ingredients. The standout dishes for me were the conger eel bowl, the marbled flounder, and the grilled alfonsino. The meal ended with a refreshing peach and pineapple dessert. Overall, the experience was exceptional, and I highly recommend this restaurant to food enthusiasts.

I visited a restaurant in Kita-Shinchi, Osaka, which I had been wanting to try thanks to an invitation from Kenataro Takahashi. The nodoguro donburi that I had been looking forward to was incredibly delicious ❤️ It was truly amazing. The sushi served had a cool and beautiful presentation, and tasted absolutely exquisite. When the sushi was placed in front of me, I was waiting with my camera ready, but the chef kindly said, "Let me know when you're ready." He was a very kind man. The dishes included: - Corn and conger eel roe chawanmushi, with the gelatinous substance covering the conger eel roe taken from the eel's sack. - Bigeye red snapper - Amadai soup - Horse mackerel, with the porch and liver inside - Nodoguro donburi - Tsubugai kombu dashi saltwater jelly - Octopus - Lean tuna - Sazae tempura with ash-dried seaweed sauce - Giant turban shell - Shrimp and okara - Bigfin reef squid - Golden snapper, the last of the year - Anago (additional) - Futomaki - Clam miso soup - Peach and pineapple sherbet - Mint tea I paid ¥27,000 in cash and received a souvenir. I will try my best to make a reservation for an omakase meal again. I definitely want to go back ❤️

In the difficult-to-reserve sushi restaurant in Kitashinchi, the highly anticipated #Takahashi Kentaro✨First of all, I will try my best to make a reservation for the next time✧︎*. Omakase Course 25,000yen - Sakura shrimp salad: Thin beans, snap peas, fava beans, and fried Sakura shrimp together create a delicious flavor with the crispy aroma of shrimp. The refreshing taste of the broth jelly complements the flavors of the ingredients. - Ishidai: Moist texture with a perfect match with the sushi rice. - Shiraganamadai: Soft and tender, seasoned with kelp and salt, topped with a gentle touch of wood buds. - Aoriika: Tender with a bit of chewiness, incredibly delicious. - Nodoguro Don: Amazing. The fatty texture is heavenly, and the slightly fine ginger in the sushi rice balances the richness. - Mouth freshener: Turnip puree combined with clam broth was gentle and velvety. - Okoze: Elastic and flavorful, reminiscent of blowfish, with a hint of sweetness and a pleasant aroma of perilla leaves. - Leftover Okoze: Mixed with ponzu sauce, prepared by four craftsmen for an hour. The texture is jelly-like, with the flavors of egg and spring onions. - Akami zuke: Lightly marinated tuna with a subtle vinegar flavor, paired perfectly with the sushi rice. - Sushi rice only: Sushi rice preference was considered, and the rice was plump and smooth, with a mellow taste despite the red vinegar. - Chutoro: Melts smoothly and elegantly. - Tuna roll: Surprisingly delicious with a light taste, and the tuna roll was delightful. - Eel with new burdock: Crispy skin, melty flesh, and the flavor and texture of burdock were exceptional. - Hokkigai: Only available for two months, the Hokkigai was tender and luscious, offering a unique texture and umami. - Hokkigai liver grill: Lightly flavored, allowing the essence of the clam to shine through. - Kohada: Smooth and velvety, the most gentle and delicate Kohada. - Aji: Melts in the mouth, elegant and delightful. - Amakusa Murasaki Uni: Milky and light, melts instantly, leaving a fleeting taste of sea urchin. - Kinmedai aburi: Surprisingly bouncy and flavorful, with a delightful hint of green onions. - New onion miso soup: Thick and velvety, incredibly delicious. Additional: - Simmered Anago: The highest quality, tender and bouncy, with a delicate flavor. - Carabinero: Rare texture with surprising sweetness, incredibly delicious. - Rolled sushi: Eel, trefoil, dried gourd, shiitake, egg, koyadofu, wrapped in eel skin, crispy and fragrant, with a subtle sweetness and gentle flavor. - Toro hand roll: Prepared with pickled radish, offering two delightful experiences in one. - Lily root tempura: Similar to sweet potato, with a mochi-like texture, and the pickled ginger leaves a tangy aftertaste, complemented by the sweet and sour nagaimo. My top 3 favorites are: 1st place: Nodoguro Don & Kinmedai sushi 2nd place: Eel with new burdock & Shiraganamadai 3rd place: Anago & Leftover Okoze All dishes were subtly flavored and gentle, highlighting the natural flavors of the ingredients.

In May, Mr. Kentaro Takahashi (^ ^) started with beer♪ ◆Sakura shrimp salad with edamame, lima beans, and snap peas underneath♪ Mix it all together and eat it◆The stone bream is so fatty and delicious♡◆Steamed white sea bream with white radish, kombu, and salt only seasoning, allowing you to fully taste the natural flavors♡◆Gentle tasting gizzard shad♪◆Carefully prepared bigfin reef squid, sweet and sticky♡The bigfin reef squid here is always incredibly delicious!◆Bigfin reef squid rice bowl with everyone's favorite bigfin reef squid♪◆Steamed clam broth with steamed blackthroat seaperch and water shield to refresh your palate(^^)◆Marbled rockfish with kombu and saltwater rinse topped with perilla sprouts and liver stomach, the careful preparation makes it incredibly delicious!◆Pickled◆Fatty tuna belly◆Tuna belly with an unexpected amount of fat and strong umami flavor, with little acidity for this time of year!◆Yamato maki, better than the eel rolls you get at an eel restaurant!◆Fluffy and dangerously flavorful surf clam! You can tell they put a lot of effort into the meticulous preparation♡◆Flavorful surf clam strings, crispy and delicious(*^o^*)◆Donchicchi horse mackerel with an incredible amount of fat! Truly Donchicchi^_^◆Masunosuke trout belly with fatty and delicious texture♪ Is it a drink?◆Amakusa sea urchin with intense sweetness and less uni liquid♡This sea urchin is the best♪◆Carabinero prawn◆Seared golden eye snapper with a lot of fat, incredibly delicious♡Great golden eye snapper♪◆Miso soup with new onions◆Fluffy conger eel with a great taste that suits my preference^_−☆◆Eel roll◆Chewy fatty tuna, just changing the texture makes it so delicious? A bit surprising(*ﾟ∀ﾟ*)!◆Kin-tsuba with lily bulbs, is this also going to be a hit? It was wonderfully delicious this time too! Had a great time drinking various types of alcohol~♡Isn't this the most delicious place in Shinchi now? I don't know♪ They seem to be freeing up seats for omakase, but they fill up instantly (-｡-; Too popular! Satisfied and full♡Thank you for the meal(^｡^)!

I made a reservation for the Omakase course at Takahashi Kentaro in Kitashinchi, Osaka (starting from 25,000 yen including tax) through Omakase. The small bowl of nodoguro is irresistible with its thick and juicy meat and crispy skin. The ayu is served with butterbur, udo, and trefoil, and it just melts in your mouth. The sardine was also incredibly tender. The foie gras hand roll with ponzu candy has an amazing texture! I really love this dish ❤️ The trout is also in season, so delicious! Takahashi Kentaro in Kitashinchi is a great place. The head chef is very kind and the atmosphere is wonderful. You can enjoy delicious sushi in a fun environment. Looking forward to my next visit ☺️ #Sushi #Kitashinchi #Oe Bridge #SushiLovers #GourmetLovers #Nodoguro #Ayu #Maguro #Foodie #OsakaGourmet #SushiInKitashinchi #OsakaSushi #KitashinchiGourmet #OsakaGourmet #Trout #EatingOut #JapaneseFood #Dinner #Omakase #Japanesefood #Maguro #Tuna #Fish

At a dinner party, Mr. Takahashi Kentaro, who never disappoints, personally recommended one of the top 3 sushi restaurants in Kitashinchi. Under the cherry shrimp lies edamame. The tai guji (sweet sea bream) and shiro datsu (white part of a plant) are delicious with oil. The aori ika nodoguro, flavored with kabu and hamaguri dashi, is refreshing. The pickled tiger fish, fatty bonito, eel roll, hokkigai watari, hokkigai skewer, simmered horse mackerel, clam, caridean shrimp, saury, onion soup, golden alfonsino with sea urchin, mantis shrimp, anago roll, negitoro - all make you feel like you've truly experienced the art of sushi. It's a great restaurant to enjoy.

2023.04.20 Osaka Kitashinchi [Kentaro Takahashi] First time at this restaurant!! ☺️ My taste buds are delighted. The sushi here is so delicious that it makes my tongue fly away. Every piece of sushi I ate was incredibly delicious, to the point where my thoughts were reduced and my vocabulary became incomprehensible. When food is so delicious, words fail to come out naturally, and I found myself uncontrollably smiling throughout. The quality of the ingredients is amazing. They lightly sear the sushi before serving, giving it the perfect amount of heat. The flavors are explosive! I couldn't stop saying "What is this?!" because I was so happy. I tried so many new flavors for the first time: - Haruko - Tai (sea bream) - Tai no ko (sea bream fry) - Tai no wakago (young sea bream) - Donchicchi (horse mackerel) - Sakuramasu (cherry salmon) - Akagai (ark shell) - Akagai no himo (ark shell foot) - Takenoko no konome-ae (bamboo shoot with tree buds) - Hissage maguro (young bluefin tuna) - Otoro (fatty tuna) - Akami (lean tuna) - Chutoro (medium fatty tuna) - Ankimo temaki (monkfish liver hand roll) - Shiroamadai (white sweetfish) - Iwashi (sardine) - Ayu no sumiyaki (grilled sweetfish) - Aori ika (bigfin reef squid) - Kohada (gizzard shad) - Kinmedai (golden eye snapper) - Nihagai (boiled clams) - Anago (sea eel) - Negitoro temaki (fatty tuna and scallion hand roll) - Wakame no miso shiru (seaweed miso soup) - Yurine no kintsuba (lily bulb kintsuba) - Rose tea The course ended with the realization of how much the temperature affects the perception of taste, and how many different flavors there are yet to try. The food was so delicious that it made me lose IQ points, questioning what I was eating even as I was enjoying it. It was my first time experiencing something like this, and it was so much fun and delicious. Thank you @zerokun01 for the precious seat. Thank you as always. It was amazing. [Kentaro Takahashi] Address: Basara Building 4F, 1-7-5 Sonezaki Shinchi, Kita-ku, Osaka, 530-0002 Closed: Irregular holidays Payment: Cards accepted (cash preferred) Budget: ¥30,000-¥39,999

Sesame-dressed green beans, cherry blossom mochi, Thai-style sakuramasu scallops, red clam with snow peas, bamboo shoots, wood sorrel, herring roe, minke whale, red tuna, foie gras, seaweed, young sweetfish, udo, horse mackerel, golden eye snapper, shrimp, green onion tuna, clams, conger eel, seaweed miso soup, lily root, and kin-tsuba.

It's been a while since I had sushi. I went to Takahashi Kentaro's place. I felt that it was evolving every time. The combination of shari and toppings was exquisite. I think they are constantly researching and spending a lot of time on preparation. All the sushi and appetizers were delicious. I was very satisfied. I would like to visit again soon.

First visit of the year!! "Takahashi Kentaro" in Kitashinchi, a delicious sushi restaurant with difficult reservations. This time, I was invited by someone else! The sushi was delicious as expected, but this time it was the firefly squid! For someone who loves firefly squid, the taste was irresistible!! I felt like there were more dishes than usual, and I was so full!! If I have the chance this year, I definitely want to go again!! Thank you for the meal 🍽️ #Kitashinchi #KitashinchiGourmet #KitashinchiSushi #DifficultReservationRestaurant #DifficultReservation #DifficultReservationGourmet #OsakaGourmet #Osaka #Sushi #SushiLovers #ConnectingWithSushiLovers #KansaiGourmet #TakahashiKentaro #GourmetInstagram #Gourmet #ConnectingWithGourmetLovers

<2023.4> Second visit ❤️ I made a reservation for the OMAKASE course because my last visit was delicious! This time, I came alone (*´ー｀*) I wish I could come more often (laughs). The food was delicious from the first dish ❤️ Despite the appearance of the chef (laughs), the dishes were delicate!! The sushi was beautifully presented and the size was just right to eat comfortably (*´ー｀*) It was delicious! Everything was delicious, but the cherry trout, golden eye snapper, spot prawn, clam, and rolled sushi were especially delicious (*´ー｀*) I added quite a few more dishes♪ It seems that Kenataro Takahashi's customers tend to eat less because there weren't many additional orders (;´A｀) Maybe it was just a coincidence? I ordered six more pieces (laughs) because the spot prawn was so delicious. At first, I ordered one piece, and then when I ordered two more, he was like, "Huh? Huh? Why are you saying such a disgusting thing?" (laughs) It seemed like he remembered how much I ate last time (laughs) He asked if I was going somewhere after, and I said, "I'm going to Ichimatsu-san at 9 o'clock!" and he was speechless (^-^) Because you can eat delicious food as much as you want! I was more impressed with my last visit, but it was still delicious ❤️ I want to eat the rolled sushi that comes out at the end as a midnight snack! I'll do my best to make a reservation again♪ Thank you for the meal ⭐