On Thursday evening (June 8th), I revisited Sushi Jiki. Three days prior, I called to make a reservation for next month and was told that there was availability for a late time slot that same day, so I promptly went. For my first drink, I had my usual sweet potato soda with Imo Shochu from Miyazaki called Kamado Nekobetsu Sen, which has a refreshing taste perfect for summer. For the rest of the evening, I left the choice of cold sake up to the chef. The appetizer was lotus root tempura with fruit tomato, nagaimo, round okra, and zenmai. When the head chef started cutting the sushi rice, a pleasant vinegar aroma filled the air as I enjoyed the crispy rice. The sashimi course included flounder with liver sauce, wasabi, and salt, as well as a hand-rolled sushi of shako and kaki. The grilled dish was a steamed egg custard with crab, edamame, corn, and new onions. The fish dishes consisted of managatsuo (sushi), kinmedai marinated in kombu, swordtip squid with shrimp, and medium fatty tuna bloodline. The herring, ark shell, and sea urchin rolled sushi was followed by nodoguro, carabinero shrimp marinated in dashi soy sauce, and tamagoyaki. Lastly, there was a soup with conger eel and anago. For the cold sake, I had Atagonomatsu Junmai Ginjo "Hitonatsu no Koi" from Miyagi prefecture, which had a refreshing and fragrant taste, and Yamakawa Mitsuo 2023 Junmai Daiginjo, a character born from four sake breweries in Yamagata prefecture. The meal ended with Miyazaki local honey and sweets in the sushi rice. Thank you for the delicious meal.

A bustling sushi restaurant in Kitashinchi. The young owner's seriousness comes through in the dishes, such as octopus and eggplant noodles. The egg yolk ponzu for sashimi and high-quality wasabi add originality. The boiled oysters in vinegar on the first half of the meal were a standout. The concept of serving a main dish while the stomach is still empty was impressive. The eel cutlet with pickled tartar sauce was another favorite of mine. The balance and composition of the dishes show a good sense of taste. The sushi was delicious, especially when eaten "Shari Deka" style. The warm Shari for fatty fish and the cold Shari for white fish or shellfish show attention to detail. This is a serious sushi restaurant where you can understand the intention behind each dish. I would love to visit again when the seasons change.

The course starts with vibrant summer vegetables. Red snapper, bursting with aroma. Simmered octopus, tender and fibers melting away. Bonito, enjoyed with sweet soy sauce. Simmered flounder, rich flavors condensed. Snow crab chawanmushi. Grilled fresh bonito with miso glaze. Squid legs. Flounder, with glossy smooth fat overflowing. Enjoying the beauty of the sea bream. Tender squid, enveloped in sweet juice. Spring child, fluffy and melting with fragrance. Fatty tuna collar, with warmth of rice and harmonious fat and acidity. A harmonious fatty tuna. Robust lean tuna, full of iron umami and powerful aroma. Playing with the contrast of fatty tuna. Crisp and elegant small fins. Fresh and fat running down the throat. Torched fatty tuna collar. A bold and intense piece with the scent of charcoal and powerful fat seeping out. Scallop, exuding a strong shellfish aroma and meltingly tender. Sea urchin roll. Red sea bream, fine-grained flesh with a firm texture and overflowing sweetness when chewed. Sweet and lingering flavor of prawn. Eel, meltingly tender with a rising aroma. Flavorful eel. Dried gourd. The rice becomes even more compact, with a charming sweetness coming through.

He is a friendly person and a great guy♪ The sushi is so delicious! I love the oyster hand grenade, it's my favorite♡ The sea urchin is also so luxurious and melts in your mouth, it's the best⭐︎ I definitely want to go at least once a month. Maybe even more often than that, haha.

Vinegared dish with pre-appetizer, grilled eggplant, okra, water shield, lotus root, young corn, tomato, red sea bream from Akou with egg yolk ponzu sauce, octopus simmered until firm, boiled oysters on sushi rice, bonito, Miyazaki fisherman's way of eating with soy sauce and wasabi mixed well, chawanmushi with crab, corn, edamame, new onion, bonito weighing 2.9kg grilled over charcoal, nigiri sushi with white sea bream, highball, pen shell from Gifu, spear squid, trophy of Kamisaki with 3 layers, next to the fatty tuna, bonito, sea urchin roll almost like a thick roll, blackthroat seaperch with yuzu flavor, simmered tiger prawn, conger eel, shrimp, clam miso soup, Miyazaki clams.

Located 200 meters from Kitashinchi Station, this popular restaurant has been recently gaining attention among foodies for its delicious dishes with great value for money. The interior has a counter with 7 seats, allowing guests to interact with the chef, who creates a voluminous course menu with a wide variety of dishes that are not only delicious but also meticulously prepared. The chef pays close attention to the cooking process, adjusting the temperature of the rice according to the type of fish for each piece of sushi, providing a delightful dining experience. The friendly and lively personality of the chef adds to the enjoyment of the meal. The omakase course in June cost 22,000 yen and included a selection of dishes such as sashimi, grilled vegetables, fresh fish, and various types of sushi. Overall, it was a great dining experience that I highly recommend.

Sushi Jiki is a popular sushi restaurant located a 5-7 minute walk from Kitashinchi Station. The head chef, who trained at the famous Miyazaki restaurant Isshin Sushi Koyo, creates delicious sushi using techniques he honed during his training. The omakase course we tried included a variety of dishes such as grilled eggplant, fruit tomato, lotus root, okra, delicious ainame, chewy shako, explosive oyster hand grenade, rare densuke anago for searing, a memorable chawanmushi with sweet corn and snow crab aroma, and more. The sushi lineup featured items like Suzuki kombu-zuke, donchicchi aji, ken-sen ika, aburi toro, akami, kobai, shiro bai-gai with wild tiger prawn, hokkigai, uni maki sushi, ishidai, kuruma ebi, nitsuke anago, and maguro maki sushi. Each piece was perfectly balanced with the shari rice, with highlights being the rich and fatty aburi toro, impressive kuruma ebi reminiscent of Isshin Sushi Koyo, and the luxurious uni maki sushi made with an entire box of uni. This is a sushi restaurant in Kitashinchi to keep an eye on for further success, so be sure to visit. Thank you for the delicious meal!

I was so happy that the ¥22,000 course at Sushijiki had over 10 pieces of sushi! The dishes were all of high quality, especially the Ainame sashimi, which I could eat forever. The Zuwai crab and corn chawanmushi was also incredibly delicious. I want to eat this course at least three times! I definitely want to go back! It seems like they were also selected in the top 5000 on Tabelog! If you're interested, definitely give it a try! #Sushijiki #KitashinchiGourmet #KitashinchiSushi #OsakaSushi

In a neighborhood filled with sushi restaurants, a young chef serves up carefully crafted nigiri. The appetizers like grilled vegetables and steamed dishes are delicious, especially in the winter to warm you up. The sushi rice is made with a hint of sweetness using a particular ingredient, giving it a unique taste that keeps you coming back for more. The chef adjusts the rice temperature to match the ingredients, showcasing his dedication to his craft. Conversations with the chef are enjoyable, and the sake is also delicious.

For about the past 3 months, I have visited some sushi restaurants, including 12 places (a total of 16 places). I have not included restaurants that are not listed on Tabelog. I had heard about Makinori-san from the head chefs of famous restaurants in Kitashinchi about two years ago. The head chef starts cutting the shari after the customers sit down. He has a commitment to not leaving the shari for a long time, so the shari comes out with a crispy texture at first. This was a new experience for me. I was intrigued by the fact that honey is included in the shari, but I didn't feel much sweetness and instead tasted a rich flavor (I apologize for my poor expression as an amateur). In other words, it's shari that goes well with sake. The sommelier talks to you, so I think it's enjoyable even if you go alone. Sake is also served in a champagne bottle. [Appetizer] Fruit tomato, asparagus, fava beans, shishito pepper [Crispy rice] [Ainame] [Shako] Hokkaido [Horse mackerel] [Densuke anago] [Chawanmushi] Snow crab, sweet corn, new onion [Bonito] [Shiroamadai] [Kensaki squid] [Toro] [Tuna] Lean meat [Kohada] [Hokke shell] [Uni roll] [Ishidai] [Kuruma shrimp] [Tamago] [Anago] Thank you for the meal, Makinori-san.

Cooling down with vegetables. The ayu fish has a refined taste. The aroma-packed shrimp. Chawanmushi. Grilled bonito with a subtle flavor. White sweetfish marinated in kelp, with a delicate sweetness seeping through on one side. The umami flavor is enhanced. Swordtip squid, tender and sweet. The harmony with the sushi rice is wonderful. Sardine, balanced by plum paste to tighten the fat. Strong sardine aroma with perfect plum paste seasoning. Otoro tuna, the fat melts in the mouth. Refreshing aroma. Chutoro tuna, exuding allure with its glossy fat. Tasting the different flavors of tuna. Kohada, concentrated umami with a tight flavor. A satisfying sensation in the throat. Swordtip squid legs. Striped jack, expanding aroma with rich fat overflowing. A strong lingering finish. Ark shell, refreshing aroma. Chew to release a burst of sweetness. Ark shell's adductor muscle. Cutlassfish, fragrant with melting fat. Purple sea urchin. Black sea bream, sweet fat with an intense aroma. Sweet shrimp, sweet and warm. Tamago. Dried gourd for the finish.

I recently visited a popular sushi restaurant in Kitashinchi. The head chef, Miki, is young and lively. Both the appetizers and sushi were expertly prepared in the traditional Edo style. I heard they put honey in the vinegar rice. I was even given honey as a gift. I was impressed by the man who served the alcohol. He quickly brought out the sake I wanted. It seems like he has a deep knowledge of sake. There is nothing happier than a sushi restaurant with delicious sake.

Spring vegetables. Sashimi of sea bream. Simmered sardines with plum. Traditional grilled conger eel. Chawanmushi (savory egg custard). The grilled dish is black cod. The fragrant fat stimulates the appetite. The white sea bream, skillfully paired with kelp, showcases a contrast of texture and umami. The sushi rice undergoes a powerful transformation. The squid ink, melts with a crisp sweetness. The medium fatty tuna, melts first. The aroma gently permeates with a pleasant acidity. The lean tuna, intensifies the robust umami. The classic marinated mackerel, the aroma and richness surge forth. The scallop, a sharp tang spreads the umami. The scallop sashimi, with thick and fragrant flesh. Awaji Island purple sea urchin. The red snapper, leaves a chewy texture and as you bite, the umami and aroma rise. The spot prawn, the flesh melts with a fragrance and outstanding sweetness. The conger eel, with a rich aroma spreading. Dried gourd roll.

Spring vegetables such as udo, takenoko, soramame, and white asparagus were served. The menu included dishes like mountain vegetable tempura, fresh sea bream with soy sauce, and highball with whiskey from Yamanashi. The whiskey didn't overpower the food. The live-fried chicken was delicious, and the grilled swordfish sushi was a first for me and tasty. The sardines with plum paste and wood sorrel were a great combination. The meal also featured chawanmushi, new spring onions, deep-fried whitebait, sweet whitefish, grilled pine mushrooms, and natural striped jack sushi. The highlight was the 120kg fatty tuna belly. The sea urchin and nori roll with red clam was a new and tasty experience. Other dishes included golden-eyed snapper, shrimp, and my favorite, anago. The miso soup with clams was surprisingly delicious even without clams.

⭐️A cozy restaurant with only 7 seats at the counter, where the chef trained at Isshin Sushi in Miyazaki before starting his own place. They mix honey into the sushi rice, creating a sweet and tangy flavor. The uni roll was pure happiness in every bite. Both the dishes and sushi were elegant and incredibly delicious. The chef was friendly and the atmosphere was welcoming. I definitely want to go back again.⭐️ #KansaiFood #OsakaFood #OsakaLunch #KansaiLunch #OsakaDinner #Gourmet #Sushi #Dinner #KitashinchiFood #UmedaFood #Foodies #SushiLovers #OsakaSushi #KitashinchiDinner #UmedaDinner #Tabelog #TabelogHighRating #SushiJiki #HardToBook #Kitashinchi #FoodiesUnite #Foodstagram #Jiki #SakeLovers #Sake #sushi

Spring vegetables and clam soup. Fragrant rice octopus. Fisherman's rice served with bonito and sweet soy sauce. A sign of respect to the fishermen. Chef Sanehira's wonderful personality shines through. Firefly squid and butterbur chawanmushi. Grilled red snapper scales. Fresh and flavorful spring child. The vinegar in the sushi rice balances out the sweetness. A reflection of the changing seasons. The sushi rice is adjusted to complement the seasonal ingredients. Squid ink, delicately sweet with a good bite. The toro in the bloodline is tender and packed with flavor. A hint of blood and subtle acidity. Lean meat with a strong iron taste. Powerful umami flavor. Small fins with a vibrant aroma. The aroma and texture unfold beautifully. A luxurious double portion of greenling. The aroma enhances the refreshing umami. Red clam served with its siphon. Clams with a gentle sweetness that intensifies with each bite. Crab that melts in your mouth. Golden eye snapper with a rich umami concentration. Warm and sweet shrimp that melts in your mouth. Uni with a refreshing sweetness. Aromatic conger eel. Dried gourd.

Visited on 2/16 for dinner. Ordered a course meal with Asahi beer, UGO AURORA sake, and various dishes. Last night, I went to a sushi restaurant in Kitashinchi for the first time in a while. Sushi Jiki-san, who has been recommended to me in various places. It was my first visit at the second rotation at 8:30 pm. I arrived 10 minutes early but had to wait outside. During this time, I hurriedly put on my wig and entered the restaurant with a bang! Inside, it didn't have the typical high-end sushi atmosphere, but rather a cozy counter-style environment where we enjoyed our meal. Luckily, I was able to sit in front of the head chef. Here is what I had, approximately: - Appetizers: Pink turnip, urui, warbler greens, freshly cooked rice crackers, fugu sashimi, boiled octopus, Yoko Tataki mackerel, stick sushi of fugu, fugu chawanmushi, salt-grilled hairtail. - Nigiri sushi: Horse mackerel, Kumamoto bigfin reef squid, medium fatty tuna, Choshi Yoko wakasagi, filefish, abalone liver, hand-rolled golden eye snapper, shrimp, tamago, conger eel, dried gourd roll (additional), fatty tuna with octopus (additional). The boiled octopus and Yoko Tataki were particularly memorable from the appetizers. The nigiri sushi was well-balanced and the shari (sushi rice) was distinctive and to my liking. I was prepared to spend around 30,000 yen due to drinking quite a bit, but the bill came out to be 25,000 yen, which was reasonable. I prefer a slightly more relaxing atmosphere, but the food was undeniably delicious. The handsome head chef was also friendly, so I plan to visit again in another season. On the way back, I bought some honey. Thank you for the meal.

I was invited to a popular restaurant in Kitashinchi for the first time, and I had a great time with the friendly atmosphere and delicious sushi served by the kind master. The special dishes were also really tasty, with delicious dishes one after another from the start. I would love to go back to this wonderful restaurant! Thank you for the feast!

Since its opening in June 2020, the popular and highly acclaimed restaurant "Isshin Sushi Koyo" in Kitashinchi has become a difficult-to-reserve spot in the gourmet scene. After training at this renowned establishment, I finally had the opportunity to visit this restaurant that I had been curious about. With only 7-8 counter seats and a 2-part seating system, we started at 6:00 pm. I usually start with sake and enjoy the appetizers, but this time I wanted to savor the sushi rice, so I stopped drinking sake halfway through. I enjoyed the sushi with the "agar" (finishing sushi) after a long time, and I was really drawn to the taste of the sushi rice. The course included various appetizers and a selection of nigiri sushi, which included dishes like red snapper, squid, tuna, sea urchin, and more. The sushi rice was particularly outstanding, as they use honey in the preparation, giving it a unique flavor and texture. Each piece of sushi was perfectly balanced with acidity, enhancing the overall taste. The meticulous preparation and attention to detail in the sushi-making process were truly impressive. The total cost for the course, including 7 types of sake and additional nigiri sushi, was 25,000 yen, which I found to be well worth it. I look forward to revisiting this exceptional restaurant in the future.

A heartwarming dish of grated red turnip. Fugu sashimi with a strong and elegant flavor. Yoko-wa with beautiful fat flowing through. Sea cucumber with a light and crispy texture. Grilled Spanish mackerel. Kinmedai marinated in kombu, with outstanding aroma and sweetness. The intense sweetness enhances the flavor of the shari rice. Squid with rich and sticky sweetness. Yoko-wa's otoro with a strong sweetness in the fat. It melts smoothly with a beautiful aftertaste. Chutoro with fine marbling of fat. The small fins are firm, releasing a burst of fragrance. The shari rice is slightly warm and expertly combined with acidity. Sea urchin wrapped in seaweed. Golden eye snapper with a concentrated umami that is irresistible. The true essence of umami shines through. Sweet and warm shrimp. Fresh and juicy tamago. Anago with a creamy umami that melts in your mouth, spreading its fragrance. Dried gourd roll.

This was my second visit to this sushi restaurant in Kitashinchi. I had been here before for a private event and had been wanting to come back on a personal visit. Finally, I went with three friends. The head chef always exudes a sense of kindness that is so appealing. Even though I don't know about his personal life, I appreciate the motto of enjoying a meal and leaving with a happy feeling. It's the best feeling to have a great meal in a comfortable atmosphere. The omakase course included dishes like warm dish to start, followed by delicious dishes like raw shrimp, crab and crab flower in a savory sauce, and sweet and delicious saury. The conversation with the chef made the meal even more enjoyable. Overall, it was a satisfying and fun dining experience.