I visited "Sushi Akazu," located about a 5-minute walk from Kitashinchi Station. The restaurant opened in November 2019 and has an interesting head chef who only trained as a sushi chef for one month. Despite having over 10 years of experience in Japanese cuisine, he had never made sushi before opening this restaurant. Under the supervision of a sushi master, he trained for a month before opening the restaurant. I was curious to see what kind of sushi they would serve. The restaurant has a clean and beautiful interior with 8 counter seats. The dishes I tried included clam soup, medium fatty tuna from Shimoda weighing 157 kg, medium fatty tuna from Ireland, marinated lean tuna from Shimoda with Fukui self-pickled mustard, marinated lean tuna from Shimoda with wasabi, simmered sweetfish, steamed taro fish milt, lean tuna from Shimoda with soy sauce, squid, abalone with liver cream sauce, sweet shrimp with kelp, marinated salmon roe, grilled sea eel, broiled river eel, marinated sea bream, rice topped with salmon roe, nodoguro seaweed roll from Tsushima, shrimp, sea urchin not using natural myouban from Hokkaido, natural yellowtail from Sado, conger eel from Mie, torotaku sea urchin bomb, tuna tartare bowl, grandma's miso soup, and tamago appetizer. It was a total of 24 dishes including sushi, appetizers, and soup. The sushi rice used red vinegar, as the name suggests, and was quite firm, which I surprisingly liked. It may be a matter of personal preference, but I thought the vinegar rice was well-balanced. While not at the level of a top-tier sushi restaurant, I believe receiving all these dishes for 15,000 yen is impressive. I would definitely visit again if it were closer. The restaurant's strong point may be its impactful dishes like the "Torotaku Sea Urchin Bomb." Overall, I had a great dining experience with a cozy atmosphere and a friendly head chef. I look forward to returning. Thank you for the delicious meal.

I visited this restaurant during lunchtime because it had high ratings. The staff were friendly and the atmosphere was enjoyable. The dishes were presented in an appealing way, and there was a wide variety of items to choose from. The pace of the meal was good, and I was able to enjoy each dish. Some of the dishes included squid, salmon roe, white fish, tuna, soup, cheese pasta, and eel. Everything was delicious, especially the slightly cooked, sticky salmon roe. I was surprised when they brought out cheese and pasta, and then turned it into a risotto-like dish. It was a unique but tasty combination. This was the first time I had pasta at a sushi restaurant, and it was a pleasant surprise. The restaurant is part of a group with locations in Tokyo as well. Prices may vary depending on the location, and Tokyo seemed a bit more expensive. Overall, I felt like I got a good deal dining here before any price increases. The food was fantastic, and the staff made the experience enjoyable. I would love to visit this lovely restaurant again!

I wanted to try Sushi Sennin, which is produced by a sushi master, so I made a reservation while on a business trip in Osaka. The concept of the restaurant is to offer delicious sushi without the cost of fancy decor or expensive tableware. The sushi was good with unique, strong vinegar flavor and delicious toppings. The portion size was generous, especially the abalone liver risotto which can be increased in the final roll. The sake served was famous and tasty, but could have been better matched with each piece of sushi. The restaurant is well-prepared for inbound customers from China, Korea, and other countries, which explains its popularity.

I visited Sushi Akazu in Kitashinchi. I had visited in June and found it delicious, so I went back again in July. The sushi is all carefully prepared and served in the best condition. I have been to many sushi restaurants, but this one is quite delicious. Popular sushi restaurants are usually filled with regular customers, making it difficult for new reservations. However, this restaurant accepts new reservations, which I find very convenient. I plan to visit regularly.

The sushi vinegar at Kitashinchi Ate is excellent! I was surprised by the crispy texture of the eel. The abalone liver sauce had a buttery feel and paired well with wine. The sushi had a satisfying bite overall, perfect for those who enjoy a hearty meal. The dessert was rich, making for a fulfilling lunch. The appetizers included marinated golden snapper, grilled bonito, and shabu-shabu of pike conger and golden snapper. The main sushi dishes featured marinated fatty tuna, premium fatty tuna, sea urchin from Hokkaido, grilled blackthroat seaperch sushi, sardine and shiso leaf roll, steamed shrimp, simmered conger eel, simmered clams, and fatty tuna roll. For dessert, there was dragon egg pudding with muscat grapes.

I visited Sushi Akazu in Kitashinchi for the first time. The freshness of the ingredients was excellent and the preparation was meticulous, making me very satisfied. The tuna in particular was outstanding and incredibly delicious. The head chef mentioned that they are very particular about the tuna they source. The head chef and the other staff were all very friendly, making it a fantastic restaurant. It is also easy to make reservations, so I will definitely be going back. Thank you for the wonderful meal.

Akazu-san. A famous restaurant that I had been curious about but hadn't been able to visit. As a sushi lover, I was excited from the moment I decided on the visit date. On the day of the visit, it not only met but exceeded my expectations. The first dish of bonito was shocking. It had no fishy smell at all, and when eaten with salt and wasabi, it was exquisite. The grilled eel had a few small bones that were a bit bothersome, but the taste was still delicious. The foie gras and karasumi paired exceptionally well with sake and were impressive. And the sushi was surprisingly perfect in terms of vinegar seasoning and rice texture, just the way I like it. The toppings were all my favorites, and for dessert, there was pudding. I loved every single item in the course and left completely satisfied. It was a big hit after a long time. If this restaurant were near my house, it would be dangerous. I will definitely be coming back.

I wasn't feeling well that day but I still made the effort to come. As a foreigner, communication wasn't so smooth, but the chef made an effort to communicate with me. The meal was very delicious and worth the high price. I look forward to coming back next time.

I visited Akazu no Kitashinchi for lunch. The chef was friendly and the food was delicious. I will definitely come back again. They also kindly allowed me to film for YouTube. Thank you to the manager and staff for their cooperation. Please subscribe to my channel and like the videos. Instagram follow is also appreciated. Thank you.

I made a reservation and visited the restaurant. It is located in the basement of a building. Upon entering, there were about 6 counter seats on the left. The appetizers, sushi, drinks, and service were all top-notch. I was moved to find my favorite Tōyōbijin Junmai Daiginjō sake. Everything from start to finish was delicious. The red vinegar was exceptional.

The restaurant had a clean and tidy interior. Tea and oolong tea were complimentary. The variety of alcoholic beverages on the menu was great. The selection of wine at the restaurant paired well with the sushi. Everything was prepared with care and was very delicious. The staff were attentive to details like the size of the sushi rice. Everyone at the restaurant was very kind and created a warm atmosphere. I had a wonderful time and enjoyed the delicious food. Thank you for the meal.

The tuna sourced from Yamako is aged for 10 years and pairs perfectly with the special red vinegar. The sea urchin, which is not treated with alum, is always delicious. If lucky, they may have different types of sea urchin available as well. The fatty tuna is also delicious, and they always serve it seared. However, the course menu is quite extensive, so I always skip lunch and opt for a smaller portion of rice. The seasonal ingredients mean that the selection of sushi changes each time, always leaving me impressed.

The sushi was on the firmer side and didn't quite suit my taste. The flavor was decent, but I've had better sushi at a restaurant in Tokyo before. The chef was very friendly and willing to converse in English, creating a welcoming atmosphere. However, the prices were high and the overall value for money wasn't great.

Sushi Akasu is a popular sushi restaurant located a 6-8 minute walk from Kitashinchi Station. They are known for their red vinegar sushi rice and have been selected as one of the top 100 sushi restaurants in 2021 and 2022 by Sushi West. They offer online reservations, making it easy to secure a spot for their two dinner sessions at 6:00 and 8:30. We tried their seasonal omakase course, which included dishes like sashimi of Akashi sea bream, hot pot of cutlassfish and oysters, and grilled eel. The consecutive nigiri of fatty tuna, lean tuna, and extra fatty tuna were exceptional, with the perfect balance of fat and vinegar rice. The shrimp, sea urchin, and signature shrimp nigiri were also outstanding, each offering a delightful combination of flavors and textures. The meal ended with a torotaku roll and homemade pudding, both of which were delicious. Every dish was exquisite, so be sure to visit Sushi Akasu for a memorable dining experience. Thank you for the feast!

At this year-end season, the restaurant was fully booked, but the staff responded to questions attentively. I was very satisfied with the abundance of sushi and the happy time. The rice was delicious, and the abalone sauce risotto was a dish that went beyond the concept of a sushi restaurant. I was triple happy with the delicious sushi, excellent customer service, and the overall happy time. ❤️

I always go to Mr. Mochizuki's place, but this time I went downstairs. It's been a year since I last had Akazu. The course price has gone up! Looking back at the photos, there were a lot of dishes. The tuna melted in my mouth, making me realize this is what tuna is supposed to taste like. The fish called Kasugo, written as Haruko, turned out to be young sea bream. When I imagined eating sea bream, it was surprisingly soft and melted. The sea urchin was also very delicious. I was recommended to try a sea urchin comparison as an option, but I felt like my stomach was getting full and I'm on a budget, so I resisted. The Chinese family next to me kept ordering more and more. Even the kids, who were in elementary school and kindergarten, ate quietly in the back, which surprised me. When the sushi was almost finished, the crab chawanmushi was served. The Ebi Banji, which the chef said was limited to beautiful women, also appeared. The abalone sauce pasta was served with red vinegar rice added later. Since you can add extra sauce, it seems more cost-effective to eat it with the sauce. The aged, creamy ikura needed to be eaten quickly before it fell apart, so I had it photographed. It was amusing when the chef explained it to the Chinese customers by saying, "Three, two, one, chop! OK?" We had hand rolls and dessert and were full. We had the crisp Yukinobijin sake and the fresh sake Juyondai Tatsuno Otoshigo. The Tatsuno Otoshigo was a seasonal sake and was very delicious and impressive, but also very expensive. It's a sake that matches delicious sushi. It was a luxurious experience that I can only have a few times a year, but I was able to spend a happy time. Next time, I want to try the sea urchin option!

Today, I visited Akazu-san in Kitashinchi for dinner, where they use seasonal ingredients for their omakase course. Akazu-san, which was once a popular spot known for its large toro and black sushi rice, has now quieted down after the initial hype. The atmosphere was lacking, with only the staff showing any energy. The black sushi rice, cooked al dente with a punchy flavor, was not bad. The tuna and other toppings were decent, but the sea urchin was a bit of a letdown, especially considering its high price. It's frustrating to find out about additional charges at the end of the meal, even if you would have ordered them if you had known in advance. The menu for today included options like seasonal omakase course for 36,000 yen and a variety of dishes featuring ingredients like squid, sea urchin, oysters, eel, and more.

First of all, it was incredibly delicious!! The sashimi at the beginning and the tuna were all so tasty, I was really surprised. The sea urchin was rich and plentiful, I couldn't help but eat it in silence! The risotto made with abalone liver that came out later was also surprisingly delicious, it was the best time.

In Kitashinchi, it is quite difficult to get a reservation at Akazu. All the sushi is of high quality, living up to its reputation. The combination of sushi, including otoro, chutoro, abalone pasta, and risotto, with a mix of Japanese and Western styles, is exquisite.

The pasta finished with ankimo and cream was delicious. I wanted to eat the red vinegar sushi I had at a sushi restaurant in Paris a long time ago, so I visited during my trip to Osaka. However, the most popular dish in the course turned out to be the pasta, and this ankimo pasta was really delicious! It was made with flat noodles like tagliatelle. The taste was similar to porcini cream pasta. It was a dish that made me want to try making it myself. Thank you for the meal.

I made a reservation online about 2 weeks in advance. It seems that customers for the second week (20:00~) can also make reservations on the day before or the same day. The sushi and nigiri were very delicious, and there were also dishes with unique twists that you don't often see in sushi restaurants. I enjoyed everything until the end! The half-cooked salmon roe and abalone cream pasta were new and delicious! The head chef was friendly and funny, so it was a fun experience!

Visited around 6 pm on a certain day in September 2022. Located about a 3-4 minute walk from Kitashinchi Station, on the basement floor of a building, is "Sushi Akasu." The interior has 8 counter seats, and we informed them of our reservation before sitting down for two. We opted for the ¥19,800 omakase course. To start, we quenched our thirst with a "Sapporo Black Label draft beer" for ¥880. Served in a nice-sized glass, the aroma-rich horse mackerel sashimi with sudachi was the first dish. The grilled horse mackerel was flavorful, with just the right thickness of sashimi. We enjoyed it with salt and sudachi, as well as soy sauce and wasabi. Next was the yellowtail shabu-shabu with ponzu sauce. The fatty yellowtail had a firm texture and delicious umami flavor. Then came the grilled eel, which had a nice balance of heaviness. The eel was cooked to a fragrant crispiness, and we savored it with wasabi and salt. We also ordered the marinated karasumi, a dish not included in the course. The karasumi marinated in miso, enjoyed with seaweed and mochi, offered a pleasant salty taste. We switched to a "Mimuro Sugi special junmai sake (180ml)" for ¥1,900, which paired nicely with the karasumi. Starting with the medium fatty tuna, we moved on to the lean tuna marinated in sauce. The lean tuna was mellow with a hint of fattiness. The fatty tuna had just the right thickness, offering a sweet taste without any fishy aftertaste. The spring snapper had a flavorful skin, and the portion size allowed us to fully appreciate its taste. The steamed tilefish and matsutake mushroom chawanmushi, enjoyed with sudachi, offered the delicate flavor of tilefish and the aroma of matsutake mushrooms. The chawanmushi lacked the usual texture but had a gentle flavor from the sauce. The uni hand roll was made with purple sea urchin, providing a generous amount of uni that spread happiness in our mouths. The ikura hand roll had a satisfying burst of flavor, showcasing its high quality. The crispy texture and flavor of the seaweed paired well with the ikura. We switched to a "Jozan junmai extra dry sake (180ml)" for ¥1,900, enjoying the dry and refreshing sake with the sushi. The steamed abalone with liver sauce was an unusual pasta dish with a rich abalone sauce. After finishing the pasta, we mixed it with the red vinegar rice to enjoy it in a risotto style. The buttery sauce and vinegared rice complemented each other perfectly. The pickled daikon was served to cleanse our palate, offering a refreshing crunch. The bonito was served tataki-style, providing a flavorful and enjoyable bite. The slightly unique texture of the amberjack marinated in soy sauce made for an interesting and tasty dish. The prawn hand roll allowed us to savor the firm texture and sweet flavor of the prawn. The swordtip squid, combined with uni, had a delightful sweetness and a soft rice texture. The conger eel had a very soft and fluffy texture, offering a unique and delicious taste. The review concluded with the mention of the cuttlefish.