It takes 2 and a half hours to get there, and 2 hours to get back, but I still want to visit this beloved sushi restaurant. Today, my stomach and heart were both healed. Whenever I see the owner of this restaurant, I can't help but feel happy. It's like I've fallen in love with him. The location is about 5 minutes from Suita, not in Osaka city, but all the roads in Osaka are always crowded. That's the downside. I parked in the coin parking next to the restaurant and entered. They have a two-part system, so being late is not allowed. The owner greeted me as usual, very friendly. I like that he doesn't try to be fake, it's refreshing. Now, let's talk about the dishes for the day: - Tai Ragii (raw and seared) - Hirame - Udo - Aji - Sayori - Tai Kobujime - Live Firefly Squid Shabu-Shabu with Udo and Wakame - Hairy Crab with White Asparagus and Caviar - Homemade Karasumi - Ainame with Warabi in a soup - Nodoguro - Akami (lean tuna) - Toro (fatty tuna) - Kohada - Katsuo Ika Chan's Showtime - Squid and Uni - Two types of Uni with white salmon roe, the ultimate TKG - Simmered clams - Squid tentacles - Toro Taku roll - Red miso soup - Rolled omelette - Additional special dish by the chef - Saba - Swordfish Delicious, fun, and heartwarming. It's a great restaurant. Despite the two-part system, there was no rush, time passed leisurely, and my stomach was full. The balance between cooking and time is perfect here. Once again, I had a fun, delicious, and happy time. I am grateful. This restaurant is now extremely popular and hard to book, but if you get the chance, I recommend you visit! Thank you for the meal.

Located in the outskirts of Osaka, this restaurant is known for its 300-year-old Kiso Hinoki cypress tree and its counter with only 6 seats, making reservations quite difficult. "Yamayuki" in Toyosu, Tokyo offers a course menu that includes tuna, as well as their famous "Squid Time" salt sprinkling performance. The omakase course is priced at 24,500 yen and features dishes such as grilled eggplant and lotus root, Akashi sea bream sashimi, Hokkaido Nemuro crab with shikuwasa jelly, and more. The sushi selection includes scallop, kisu, new Pacific saury, and other delicacies.

The famous squid dish was topped with powdered snow ⛄️❄️. While winter had a lingering snow feel, summer was accompanied by the backdrop of ripe summer fruits ☀️. Each dish was carefully prepared with love, and the final Toro Taku gymnastics were fun, gentle, and cute. The head chef was lovely and kind from the first visit. Looking forward to the next visit in six months. Thank you for the delicious meal. #Gourmet #OsakaGourmet #SenriokaGourmet #BClassGourmet #Foodie #Foodstagram #HardToBookRestaurant #HungryLinDiary #Sushi

Visit date: 6:00 PM on a weekday Wait time: Reservation Menu: Chef's choice + Drink This is my second visit after making a reservation last time. I was relieved to find out that the restaurant is still here despite concerns about redevelopment. Once again, the food was delicious and the sushi was satisfying. The performance was different this time (laughs). I heard they will be relocating in the fall, so I look forward to visiting the new location next time. Thank you for the wonderful meal.

I consider this sushi restaurant to be like a theater. Not only is the food delicious, but they also entertain and impress me, offering more than just a meal. I have been visiting this place about twice a year for many years now, and I find the owner to be humble and full of hospitality, which adds to the charm of the place. They have a wide selection of wines and champagnes, and I usually enjoy about two bottles of champagne with my meal. It seems they also have a good variety of sake available.

Sushi restaurant Ikegami･･･････････････ How many times have I been here? I always make sure to visit in the summer and winter, Ikegami-san! You can enjoy dishes that are carefully crafted, from the toppings to the rice, wasabi, and pickled ginger♪♪･･････ In the summer, I thoroughly enjoyed the seasonal sushi with ingredients like shellfish and sea urchin! We ended up drinking 7 cups of sake among the three of us! Thank you as always!! I'm looking forward to going back in the winter. Thank you for the wonderful meal･････････････････････

I visited with friends for a girls' night out at a lucky last-minute opening at Yamako in Suita. I felt so happy to be able to enjoy the tuna there. The scene of falling snow was delightful. I had a great time chatting and drinking with the people at the other table. It was the best night ever!

Omakase Course (23,000 yen including tax) is always so delicious that I end up ordering more. The omakase course has a good amount of food, with a mix of appetizers and sushi. The Akou soup is simple and tasty, and the Akou itself is soft and bouncy. The additional spot prawns are large and sweet, incredibly delicious. The champagne and wine bottles are also very reasonably priced, which is great. Sushidokoro Ikegami in Senrioka, Osaka is a restaurant that is hard to get a reservation at, but it's always worth the wait. They will be relocating nearby by the end of the year, so I'm looking forward to visiting their new location next time. #Sushi #SushidokoroIkegami #Ikegami #Senrioka #sushilovers #gourmetlovers #OsakaGourmet #tuna #NorthOsakaGourmet #OsakaSushi #OsakaFood #foodie #EdoStyleSushi #sushi #Osaka #Japanesefood #maguro #tuna #Japan #dinner

❤️: Sushi restaurant Ikegami: Osaka Senrioka: Tabelog 3.82 / Top 100 Stores 2023: Over 25,000 Reservation-Difficult Stores❗️ Finally visited the sushi restaurant Ikegami that I've always wanted to go to ✨ Everything was so delicious and the head chef was so funny. When it was time for squid, it got dark and Ryoko Hirosue's music played with the famous powder snow salt, it was too funny ❗️Had a fun meal #Osaka #OsakaGourmet #OsakaSushi #OsakaSushi #SushiDokoroIkegami #SenriokaGourmet #Tabelog3.8Above #Top100Stores2023 #TabelogOsaka #TabelogHighRating #LikeReturn

Counter seating for 6 premium seats only ✧︎*。Chef's special course 23,000 yen▫️Aichi - Tyragikai Yomogi and Futochiiitake, Junsa's new shoots in vinegar, with a strong sweet and sour taste perfect for summer. The texture of the scallop was good, and the yomogi was chewy and delicious.▫️Noto Peninsula - Torikai The largest Torikai in Japan is soft and delicious, especially the liver soy sauce was amazing.▫️Cabbage and steamed seaweed Rare cabbage and crispy seaweed, both with great textures.▫️Shimane - Donchicchi Aji Each horse mackerel is tested for fat content, and only those with less than 10% can be named. The sweetness and melt-in-your-mouth texture were excellent.▫️Chiba - Kinmedai Aburi The charcoal aroma, smokiness, and rareness of the fish were great. The feeling of the fat melting was divine.▫️Watarigani White asparagus The crab meat was plentiful, and the asparagus was crunchy. The shikuwasa jelly added a refreshing touch.▫️Toyama - Shiraeby Konbudzuke Extremely sweet and delicious.▫️Aburame Owan The gentle flavor of the aburame with mountain vegetables was comforting.▫️Yamayuki Akami-zuke The red meat marinated for 17 seconds had an elegant taste.▫️Yamayuki Chutoro The chutoro was incredibly sweet and melt-in-your-mouth.▫️Kohada Vinegared The vinegar was sweet and moist, with a slight greenness that was not unpleasant.▫️Kochi - Katsuo Straw-grilled with white negi, sake thief, myoga, and Settsu garlic. The grilling process was enjoyable, and the fish was moist and tasty.▫️Kinosaki white squid with powdered snow The sweetness and firm flesh of the squid were delicious.▫️Uni tasting platter A luxurious bowl with three types of uni and red and white salmon roe. The richness was overwhelming, especially the Bafun Uni.▫️Simmered clams The gentle and slightly sweet sauce with the clam's texture and umami was irresistible. The yuzu flavor was also nice.▫️Cucumber roll Cucumber strips with crunchy shrimp and creamy sea urchin. A luxurious treat.▫️Kujo green onion with red miso Simple and delicious.▫️Kobushi Dragon Beltfish Eight thick slices of beltfish with nori. The smoothness of the beltfish and the plum were fantastic.▫️Tamago Slightly sweet and warm, like a dashimaki.▫️Sato Nishiki The first cherries of the year were delightful.▫️Additional: Blackthroat seaperch A must-add item, incredibly delicious and melts in your mouth.▫️Additional: Tuna toro pyramid Delicious and satisfying, a classic choice.▫️Additional: Carabinero The thick, sweet, and juicy prawn had a nice contrast of sweetness and punch.My top 3 favorites were:1. Beltfish & Blackthroat seaperch2. Tuna toro & Kinmedai3. Uni tasting platterThe sushi rice was gentle, and the rice was cooked perfectly. The chef's personality and the flavors were excellent. I highly recommend this place, especially for grilled fish lovers. I felt happy throughout the meal and would love to come back in winter. #Yui'sRecommendedGourmet.

"Located in Senrioka, Settsu City, Osaka, just a 3-minute walk from Senrioka Station, is Sushidokoro Ikegami. This small and popular sushi restaurant has only 6 counter seats and is quietly nestled in the outskirts of Osaka. The owner, Master Ikegami Hidetomo, opened the restaurant while still in university, a feat that most people cannot understand. On his days off, he learned the techniques of Edomae sushi while washing dishes at a Japanese restaurant, and in 1999, he opened Sushidokoro Ikegami, which was renovated in 2016. The interior features a counter made from a 300-year-old single plank of Kiso hinoki. The shari, a blend of red vinegar and rice vinegar, is gently seasoned to create a mild acidity and saltiness, and the slightly firm texture of the shari complements the toppings well. You can also enjoy the performance of sprinkling salt called "Ika no ojikan" on the squid, a specialty of Sushidokoro Ikegami. The master's heartfelt hand-rolled sushi-making is also a highlight. I truly enjoyed the Ikegami Theater in Senrioka. Thank you for the wonderful meal! [Omakase Course 23,000 yen] - Ezo Abalone with yomogi-fu and shiitake mushrooms - Premium Torigai from Noto, with a large, meaty body and a wonderful sweetness - Donchicchi Aji from Shimane, Kinmedai from Chiba Katsuura - Watari Crab with hamaboofu and white asparagus, finished with Shikwasa jelly for a refreshing summer touch - Ainame soup, white shrimp with kombu, akami-zuke from Kyoto (129 kg), Yamayuki Toro from Kyoto (129 kg), Yamayuki Kohada - Katsuo Tataki, "Ika no ojikan" with a flowing song that I thought was Remioromen's "Konayuki" but turned out to be Maki Ohguro's "Natsu ga Kuru." Honestly, "Konayuki" would have been more fitting. - 3-color donburi with horse dung uni from Rishiri, Kitamurasaki uni from Rishiri, simmered ikura - Kujo Negi's red dashi uni and shita no hoshi cucumber roll, tai no temaki - Tamago - Sato Nishiki cherries from Yamagata Thank you very much for reading the review until the end. Your support with follows, likes, and saving the restaurant is what keeps the reviews coming. Thank you for your continued support. Please also check out the following: [Instagram] Uni Prince (@uni.prince_sushi) Uni Prince's secondary account (@uni.prince_sub)"

This is a famous sushi restaurant in Senrioka, Settsu City. The interior has a rare feel with only 6 seats at the hinoki counter. Whenever I come here, I always feel warm and cozy, and the collaboration between Ikegami father and son is genius. The simmered and grilled dishes are handled by the father, while Hide-chan is at the counter. The seasonal menu always keeps me entertained with its variety. This time, I requested my favorite turban shell, and I was delighted to receive an extra-large size. I wonder when I can get it next time... Thank you for the meal. The course this time included: Hira-gai vinegar-marinated small shiitake jelly roll premium torikai from Noto, grilled with liver soy sauce Shimane's donchicchi horse mackerel grilled white star fuedai sea cucumber arthur crab from Watarikani, white shrimp dragon skin kelp kelp-shime soup akou soup red-eyed nodoguro seared nodoguro from Sakaiminato 17-second marinated bluefin tuna from Sakaiminato toro bluefin tuna kohada bonito straw-grilled squid salt and para-donburi adult parent-child bowl low-temperature hamaguri soup with kujo negi red miso needlefish hand roll.

On this day, I went to Senrioka. I had wanted to visit this restaurant, and a regular customer kindly made a reservation for me about six months ago. Finally, the day arrived (*´ω｀*). We arrived at the restaurant at 6 pm. The restaurant is located about a 5-minute walk from Senrioka Station West Exit, along Prefectural Route 14, also known as "Sangyo-doro." The building has a traditional Japanese style with greenery. Inside, there is only a 6-seat L-shaped counter. The wooden refrigerator inside the counter catches the eye. The restaurant offers only a sushi course with 10 pieces of sushi and seasonal side dishes for 21,000 yen and up. The price varies depending on the ingredients, just for reference. We started with draft beer (^ ^)/□ The appetizers were not too strongly seasoned, allowing the ingredients to shine. The craftsmanship was meticulous. The sushi rice with red vinegar was to my liking. The chef's sushi-making skills were beautiful, and I couldn't help but admire them (*´Д｀*). The highlight was the "Squid Time" (((o(*ﾟ▽ﾟ*)o)))♡ The chef's salt sprinkling was amazing (*≧∀≦*), but unfortunately, I can't show it in a video. Due to the impact of a typhoon, another group of customers couldn't make it, so we ended up having the restaurant all to ourselves with four people. We enjoyed eating and drinking a lot and had a great time (*´ω｀*). Next time, I'll save up for the crab season. Thank you for the wonderful meal.

In June 2023, I revisited Sushidokoro Ikegami in Senrioka. Despite the usual rain jinx when visiting Ikegami, this time was no exception with heavy rain. However, the JR Kyoto Line was running smoothly, and I arrived safely. Let's toast with some sake~ The course and sake I enjoyed this time were as follows: [Omakase Happiness Course] - Specialty seaweed and steamed cabbage with homemade ginger soy sauce - Vinegar with yuzu and sudachi - Salt ☆Appetizer: Chita Peninsula turban shell meat, seri yomogi fu, Ezo abalone, smooth mashed beans ☆Sashimi: Kanagawa Katsuura golden eye snapper, Hayama wasabi Tosazu pickles, Shizuoka Tengu Mountain green mountain wasabi with salted Para wasabi ☆Shimane Donchicchi horse mackerel ☆Mie natural scallop ☆Female swimming crab, Hamaboofu, vinegar jelly white asparagus, caviar ☆Goto Islands yellowback sea bream ☆Toyama white shrimp ☆Soup: Ainame, bamboo shoot, lotus root, chiitake, mitsuba, premium kelp dashi ☆Homemade karasumi ☆Kyoto Nihonkai 129kg bluefin tuna, akami & chutoro ☆Kohada ☆Katsuo tataki with island rakkyo, sake stole, salted Para mustard ☆Nagasaki swordtip squid (Squid time) ☆Ultimate Sushi Shop Bowl: Aomori Oma purple sea urchin, Akou, red and white salmon roe ☆Low-temperature cooked clam ☆Red seaweed red miso soup ☆Life-saving seaweed cucumber roll with Dragon-class cutlass fish ☆Tamagoyaki ☆Yamagata cherries, Beni Shuho [Additional] ☆Red clam ☆Red turban shell [Sake] ◯Kikuzakari Junmai Ginjo Natsuhatsuki (Ibaraki Kinoi Sake Brewery) ◯Abukuma Dry Junmai Unfiltered Raw Sake (Fukushima Genyohonten) ◯Odana Namazake Junmai Unfiltered Raw Sake (Tochigi Kikunosato Sake Brewery) ◯Jozan Super Junmai Dry (Fukui Jozan Sake Brewery) ◯Kizan Sanban Junmai Ginjo Fukurozuri (Nagano Chikumakinzakuzo) ◯Yamakawa Mitsuo 2023 Natsu (Yamagata Tate no Kawa Sake Brewery) There's not much more to say, but Ikegami's sushi and performance are truly amazing~♪ They will be moving soon, and this visit was my last at this location, but I will continue to visit this wonderful restaurant. Thank you for the delicious meal! Looking forward to the next visit at the new location after the Seko crab ban is lifted in the frosty month of Shimotsuki. (Excited for the next 5 months~)

On June 2, 2023, I visited "Sushidokoro Ikegami" for the fifth time, located just a short walk from Senrioka Station on the JR Kyoto Line. This time, I made a reservation for 4 people at 6:00 pm with friends from Osaka and my regular companion. Due to the impact of Typhoon No. 2 near Okinawa, there were concerns about train delays and cancellations due to heavy rain in Osaka. Fortunately, the JR Kyoto Line was operating smoothly without delays, which was a relief. When we arrived at the restaurant 10 minutes early, our table was set up for 4 people, with the remaining 2 seats reserved for guests from Tokyo who had to cancel due to the Shinkansen being stopped because of the heavy rain. This turned our gathering into a private dining experience, allowing us to enjoy our meal without any worries. We ordered the "Omakase Happiness Course" priced at 21,000 yen, which included 10 pieces of sushi and seasonal appetizers. The menu included various delicacies such as Taiyaki from Chita Peninsula, Kinmedai from Chiba Katsuura, and Isaki from Goto Islands. We also enjoyed dishes like Ainame, Hamaguri, and a special donburi featuring Uni from Aomori and Akou, along with other delicacies. The meal was complemented with drinks such as Echigo Beer, Kotobuki 21-year-old Whiskey, and Sake from Yamakawa Mitsuo. We toasted to a great dining experience and indulged in the exquisite dishes. The highlight of the evening was the additional Akagai, which had a delightful crunchy texture. The total bill for me, including drinks, came to a perfect 30,000 yen. As usual, I made the next reservation before leaving, with the next gathering scheduled for November, coinciding with the opening of the new relocated restaurant. The anticipation for the next dining experience is already building up. Cheers to a delicious meal!

Visited at 6:00 pm on a weekday with a reservation for the chef's choice course. Managed to win the reservation battle and was looking forward to it. The seating is limited to 6 seats, which makes it difficult to reserve but allows for a casual conversation with the chef. Enjoyed the performance, including a simulated snow scene. Heard that they may relocate soon due to the aging building, so I want to visit again before that happens. Thank you for the meal.

In March of this year, I visited Ikegami Theater, a sushi restaurant located in Senrioka. The restaurant has a counter made of cypress wood with only 6 seats. I tried the course menu which featured dishes like fugu, red clam from Ube, horse mackerel from Wakayama, and live hair crab from Ikegami. The highlight was the ultimate tamago-don with sea urchin and salmon roe. The meal was delicious and I enjoyed it very much.

"Sushi restaurant Ikegami" is located about a 5-minute walk from Senrigaura Station and is famous for sprinkling salt called "powdered snow" on squid. I had the opportunity to visit for the first time. They offer winter ingredients such as crab, blowfish, and shirako, which was very satisfying. I have had powdered snow salt at other restaurants before, but the presentation here was very good. I enjoyed the meal. The dishes were well thought out and I could tell that they used good ingredients because everything was delicious. Seeing the powdered snow is also interesting as a unique touch. Thank you for the meal.

Clam and rape blossom dashi soup, cold flounder, marinated mackerel for 2 days, bonito simmered in kelp, blowfish shirako bowl, Matsuba crab, shabu-shabu with crab miso, shabu-shabu with celery, red meat, fatty tuna, small fin fish, gizzard shad, squid with sea urchin, grilled mackerel, small bowl with salmon roe and sea urchin, conger eel, heart of monkfish liver, karasumi, raw horsehair crab, negitoro, boiled clams.

In January 2023, I visited Chihiro Hills for the first time in winter after experiencing spring, summer, and autumn visits. The winter experience was indeed special, with a giant white tiger pufferfish milt welcoming me as I entered the restaurant. We started with a toast of Japanese sake and enjoyed a special course that included various sushi, seasonal dishes, and a selection of sake from different regions. The highlight was the dishes featuring winter delicacies such as natural tiger pufferfish milt and Matsuba crab. The meal was accompanied by a changing playlist of songs, creating a cozy and enjoyable atmosphere. Overall, it was a perfect dining experience, and I look forward to visiting again in the summer.

On our fourth visit to "Sushidokoro Ikegami," where we enjoyed autumn ingredients such as new saury and matsutake mushrooms in October, this time we will indulge in winter ingredients. Arriving at Senrioka Station, 5 stops away on the JR Kyoto Line from Osaka Station, we made a late reservation for 20:45 with a friend. The rain had stopped since the morning, the temperature was mild, and the prospect of delicious sushi made us excited as we entered the restaurant. We were greeted by a massive 8kg natural tiger pufferfish milt, which raised our excitement even more. Seated at the central seat of the L-shaped counter, we watched the master's skillful knife work as we enjoyed the following: - Drinks: Ebisu draft beer, sweet potato shochu with hot water (Shiratama Brewing from Kagoshima), sweet potato shochu on the rocks (Oroshinobu from Miyazaki) - Omakase course: Sushi platter with 10 pieces and seasonal appetizers (price varies depending on the ingredients) The menu included various sushi, two types of pickled seaweed and steamed cabbage, homemade pickled ginger, two types of soy sauce, ponzu sauce, salt clam soup with parsley, sweet sea bream from Kyoto Tango-Miyazu, tiger pufferfish milt grilled with salt, and more. The meal also featured a luxurious dish of Matsuba crab shabu-shabu from Oki Island in Shimane, a sushi restaurant-style fried rice with Matsuba crab and crab miso, marinated tuna from Tsugaru Strait, fatty tuna, yellowtail, squid, and sea urchin from Hirado, and more. We started with a toast with Ebisu draft beer since the "Master's Dream" was sold out. The master recommended sweet potato shochu, and we enjoyed two more glasses. The sweet potato shochu from Shiratama Brewing was delightful with a gentle sweet potato aroma and a smooth finish when mixed with hot water. The Oroshinobu from Miyazaki had a sweet and gentle fragrance like roasted sweet potato, providing a light and enjoyable drinking experience on the rocks. The grilled tiger pufferfish milt was unbelievably delicious, and the raw Matsuba crab shabu-shabu was exceptional with its generous serving of crab miso. The wild cress coated in the broth was rich in color and flavor, and the sushi restaurant-style fried rice with Matsuba crab was heavenly. The sushi, especially the lightly pickled mackerel, was outstanding. The grilled squid tentacles were a favorite among the additional squid dishes. Although our bill was higher than usual due to the expensive tiger pufferfish milt and Matsuba crab, winter ingredients truly are remarkable. We left the restaurant at 23:15, just in time to catch the last train on the Osaka Metro Tanimachi Line and arrived home before midnight. Looking forward to our next visit!