"Shari cooked for three years, nigiri for eight years" is a distant past! Nowadays, young sushi chefs who have undergone short-term training are causing a sensation in various places by becoming independent. One of my favorite sushi restaurants in Kobe, "Sushi Ueda," is one of them. And in Osaka, young sushi chefs (although two of them are in their thirties) have opened a shop that has been the talk of the town since its opening in 2021, and I was finally able to visit thanks to an invitation from a karate enthusiast I knew from the past when I was in the 90kg range. The restaurant was started by the rare combination of Mr. Hayashi, who trained at "Saezushi" and "Ryusen Saezushi," and Mr. Hamada and Ms. Takai (formerly) who are now a married couple. On the day of my visit, I arrived at the restaurant on foot from Fukushima Station! The restaurant opened right at 5:30 p.m. The scent of sushi rice filled the air inside the restaurant. Mr. Hayashi was cutting the bones of conger eel! Next to him was Mrs. Hamada! Mr. Hamada himself was nowhere to be seen. The following dishes were served. [Appetizers] - Toro-taku roll - Hokkaido hairy crab chawanmushi - Conger eel with plum sauce - Gold rush sauce from Yamaguchi prefecture's blackthroat seaperch - Uni and egg over rice (Hokkaido horse dung sea urchin) - Iwamozuku toro tataki This was my first encounter with the restaurant's shari. The blend of shari using balsamic vinegar was impeccable in terms of firmness and cutting, promising a good nigiri experience. The chawanmushi and mozuku had a strong presence of rich dashi broth. The blackthroat seaperch was too sweet for me due to the strong sweetness of the cold rush sauce, but the spirit of challenge is important. Furthermore, the uni and egg over rice! The egg and sea urchin mixed in a cocktail shaker created an exquisite flavor. [Sushi] - Spring snapper - White shrimp - Marinated tuna - Chutoro - Striped jack - Needle squid - Black gnomefish - Horse mackerel - White sweetfish - Miso soup - Anago - Dessert (pear) Before making the nigiri, there was a performance of cutting the shari like sushi red vinegar! The nigiri that was served had a soft finish with a sense of unity due to the aging of the toppings, decorative knife work, toppings, and shari temperature management! From the spirit of constant research at sushi restaurants in Tokyo, it seems that they will continue to evolve further in the future. Also, the two sushi chefs (Mr. Hayashi and Mrs. Hamada) divide the work, with Mr. Hayashi handling certain toppings and Mrs. Hamada handling others, resulting in a fantastic rhythm. In a society where there is anxiety about maintaining Japanese quality due to the suppression of working hours, young people in the food and beverage industry are pushing forward on their own path without being bound by it at all. It was a wonderful time that made me feel the light shining on Japan's future. Currently, it has a rating of 3.72 on Tabelog."

Hijiri-san was a long-awaited experience. The dishes and ingredients were incredibly delicious. Starting with the fatty tuna, it was amazing... The bonito sashimi with sake lees was outstanding. The monkfish liver was also rich in flavor. The sushi was simply divine. This restaurant has a strong commitment to quality and is truly wonderful. Thank you for the feast.

This is my third time here. I don't usually come back to the same place multiple times, but for some reason I keep coming back here. I think it's because the staff are easy to talk to. I used to choose restaurants based on the taste and atmosphere, but now I have another factor to consider. The location is also great, not in a busy area so it's not crowded. It was a great learning experience for my food adventures! I'll definitely come back again when the time is right. Thank you for the meal!

"Sushi Hijiri", which opened in July 2021 and quickly became a popular restaurant. It is a 10-minute walk from JR Fukushima Station. Located a bit off the beaten path after walking along the Seiten-dori shopping street. It is located under a large house. A super popular restaurant in the sushi battleground of Fukushima. Fully booked for over 3 months. Reservations are available on the 1st of every month at 12:00 for OMAKASE, so be sure to book early. Reservations fill up quickly, so please be aware. Payment is made in advance by credit card when making a reservation - additional charges for drinks etc. are paid on the day. The only course available is the OMAKASE course for 26,000 yen. It includes 5-6 appetizers, 12 pieces of sushi, and dessert. The Toro Taku is a first for many - Toro and crunchy pickled radish. The chawanmushi has a strong dashi flavor and is made with ingredients like kombu. It includes hair crab, and the aroma of grated kabosu peel lingers. The grilled conger eel is cooked over Kishu Binchotan charcoal. It is light and flavorful with a good texture. The grilled fish of the day is served with a Gold Rush corn sauce. The conger eel is incredibly fatty and has an elegant flavor. The sauce makes it refreshing, but personally, I think the conger eel is so delicious that the sauce is unnecessary. The uni rice bowl is a specialty dish with uni and rice. The uni is crushed and eaten like a risotto. The harmony with the dashi is unbeatable. The Iwamozuku seaweed from Ishikawa was delicious. The thinnest seaweed I've ever eaten with an amazing texture. The sushi is all thick and satisfying. Each piece has a strong flavor and texture. The Kasugodai has a strong umami flavor, especially when paired with kabosu. The tuna is straight-up delicious. The Toro has a refined balance of fat. The swordtip squid is carefully sliced, and it is delicious. The kisu is my first time trying it. It shows a different side from grilled fish. The flavor is solid. The white shrimp is sticky and delicious! It's nice to be able to eat white shrimp sushi in Osaka. The white sea bream has a strong umami flavor and a nice sticky texture. The prawn is large and has a satisfying texture. The conger eel was the most delicious...possibly the best conger eel I've ever had. It has a thick, fluffy texture and the aroma of conger eel fills the nose. So delicious... The dessert is a pear. It is a new variety called Shin Kansen, which combines richness and the best of the 21st century. It is very sweet with plenty of juice. The price is high, but the taste is undeniable. It's no wonder it has become so popular in recent years. It may be difficult to make a reservation, but please try to visit! Thank you for the meal - If you are interested in restaurants mainly in Osaka, please take a look at my website - https://higachannpoko.com Also, please check out my Instagram! (@channpoko_channpoko) - https://www.instagram.com/channpoko_channpoko/

Starting with fatty tuna sushi, ending with an extra order of creamy sea urchin (extra large). The sea urchin was so creamy that I wanted to be buried in the sea urchin bowl haha. The alcohol also went down smoothly. Thank you for the delicious meal! #Gourmet #OsakaGourmet #FukushimaGourmet #BClassGourmet #FoodWalking #Foodstagram #HardToReserveRestaurant #Sushi

I found this place by walking a little from Fukushima, and when I opened the door and stepped inside, there was an elegant space. The most delicious dish was the grilled conger eel. It was grilled on one side only over charcoal right in front of me. It was served with a plum and wasabi sauce underneath, which was also delicious and I wanted to have more. There was no sake menu, but they served me based on my preference. I wished there was a list of options. It would have been nice to have some dessert at the end. Thank you for the meal.

After being shocked once, I left it to my husband and made a reservation six months later, only to forget about it and end up having to pay the full cancellation fee, feeling regretful. Despite this, I visited the restaurant for the second time and mistakenly thought my reservation was at 6:00 PM instead of 5:30 PM, causing me to panic. Leaving that aside, I enjoyed the second visit, especially the hand-rolled tuna sushi which was delicious. The seaweed had a good flavor and a nice texture. The dishes included: a blurry snow crab chawanmushi, delicious meichidai with kelp, grilled Yamaguchi nodoguro with corn sauce (although the salt sprinkling on the nodoguro could have been better), steamed Niigata black abalone (although a bit thick), Ishikawa mozuku seaweed salad with katsuobushi vinegar (mild but not very impressive), kasugodai (strong sudachi flavor), Osaka Bay horse mackerel (outer part was crispy but the inside was a bit soft), red tuna, medium fatty tuna, yellowtail, swordtip squid, white sea bream, white shrimp, sand borer, sweet shrimp, Awaji Island Yura red sea urchin (the best). I sat at the farthest seat which made it difficult to engage in conversation with the chef across the counter. I'm already thinking about my next reservation, but it's hard to secure a spot.

This is my second time visiting this sushi restaurant near Fukushima Station that requires reservations. It's a very popular place, so I recommend making your next reservation when you visit. The food is delicious, and the chef's conversation is also very enjoyable. Last time, I didn't get to talk much, but this time was great. The dish that left an impression on me was the combination of nodoguro (blackthroat seaperch) and corn. I will definitely visit again soon. Thank you for the wonderful meal.

Visited a popular restaurant that does not accept reservations within the year after a 2-month hiatus. Summer menu included: Steamed hairy crab in a tea cup from Fukano Bay, Charcoal-grilled Pacific saury with plum sauce from Tokushima, Sashimi of fatty tuna from Hokkaido, Sea urchin bowl from Rishiri Island, Sushi of kelp from Ishikawa, etc. The impression was that the skills have improved compared to the previous visit. The price was not cheap at 33,000 yen, perhaps due to the high cost of sake.

I visited "Sushi Hijiri" in Fukushima-ku, Osaka City after 4 months. Most of the customers at the 12-seat counter were regulars, with a few Chinese guests as well. The style of service involved two sushi chefs taking turns serving appetizers and sushi in the omakase course. The menu included dishes like Toro Taku Maki, Hokkaido Crab Chawanmushi, Grilled Hamo with Ume Plum Sauce, Gold Rush Sauce Blackthroat Seaperch, Uni Don, and more. The sushi selection featured dishes like Spring Child Sea Bream, Horse Mackerel, Lean Tuna, Toro, Striped Jack, Squid, Beltfish with Squid Ink, White Shrimp from Toyama, Conger Eel, Spot Prawn, Miso Soup, Purple Sea Urchin Gunkan, and Peach Pine. The appetizers were delicious, especially the Toro Taku Maki which had just the right amount of fatty richness. The Uni Don was sweet and flavorful, and the sushi had a great texture and aroma. The Spring Child Sea Bream, fatty Horse Mackerel, and Beltfish with Squid Ink were particularly outstanding. The miso soup was so tasty that I wanted seconds. Overall, I enjoyed the appetizers, sushi, and drinks. Thank you for the meal!

I visited Hijiri in July. The interior is stylish, the sushi chef is handsome, and the staff is young. The atmosphere is smart and the conversation is enjoyable. Today, I had beer and sake along with toro taku maki, hair crab chawanmushi, grilled conger eel, nodoguro with gold rush corn, purple sea urchin, iwamotozuku, kasugo, horse mackerel, medium fatty tuna, golden eye snapper, swordtip squid, white shrimp, kisu miso soup, and for dessert, pineapple. I also ordered additional shrimp, black mottled fish, striped jack, golden eye snapper, and Yura sea urchin. Thank you for the delicious meal.

Difficult to make a reservation at this restaurant, but this was my second visit♪ Sushi Hijiri in Fukushima. The omakase course costs ¥26,000. The tuna is sourced from the top tuna wholesaler in Japan, Yamayuki, and it is incredibly soft and fluffy. The rice is seasoned with red vinegar, black vinegar, rice vinegar, and even balsamic vinegar, which pairs perfectly with the toppings. Not only the sushi, but also the appetizers are delicious. The hospitality is outstanding, and I had a great time. The next available reservation is for next year...

I visited my favorite restaurant "Sushi Hijiri" during my regular visit! The atmosphere here is so inviting that I can't help but enjoy my time here from start to finish! My criteria for evaluating a sushi restaurant is mainly the chef's skills, and I must say, the chef's skills here are mesmerizing. They use top-quality seaweed that has a strong aroma, and pair it with the best vinegar rice for their premium ingredients! Furthermore, they offer a variety of carefully selected toppings that are simply delicious. To sum it up, this is what I call a great restaurant! Thank you for the wonderful meal.

Visited after 2 and a half months on May 26, 2023 (Saturday) from 20:30 onwards. Tabelog rating 3.76. Today's dinner was here! It was my first visit in 2 and a half months. The new restaurant opened in July 2021 and quickly became so popular that it became difficult to make reservations. There is a unique style where the head chef and the second chef take turns making sushi at the counter. Once again, today was the day when Hama-san's wife (@hama_nijiho) took the stage. The menu consists only of omakase courses. <Appetizers> 1. Negitoro roll - Tuna sourced from "Yamayuki" in Shibakami, weighing 149 kilograms. Delicious! 2. Steamed hairy crab from Unzen Bay 3. Squid somen - Nagasaki-sourced swordtip squid topped with Hokkaido sea urchin and okra. 4. Marinated bonito - With yamaimo from Wakayama below. Seasoned with bonito's sake lees. 5. Grilled red snapper scales - With white asparagus from Hokkaido and white miso sauce. 6. Grilled conger eel small bowl - From Tsushima. 7. Vinegared dish of ark shell and Naruto seaweed <Nigiri Sushi> 8. Marinated lean tuna - From Shibakami. 9. Medium fatty tuna - From Shibakami, weighing 149 kilograms, aged for 7 days. Tender without sinew, with sweet fat! 10. Sayori 11. Swordtip squid - Soaked in salt water after cutting. With vinegar citrus and yuzu. Enhances sweetness. 12. Striped jack 13. Gizzard shad - A gentle vinegar seasoning after 3 days in Saga. 14. Golden eye snapper 15. White shrimp - From Toyama. 16. Young sea bream 17. Horse mackerel - Ginger and negi between the shari and topping. 18. Miso soup - Made with red snapper bones and vegetables. Uses barley miso from Kyushu. Slightly sweet. 19. Conger eel 20. Toro taku roll (additional) 21. Black sea bream (additional) - Only the skin side is seared. 22. Simmered scallop (additional) 23. Yura sea urchin (additional) 24. Cherry - From Yamagata. Everything from start to finish was delicious this time as well. #Sushi Hijiri #Osaka Gourmet #Osaka #Osakafood #Highly rated on Tabelog #Difficult to reserve #Sushi #Sushi lovers #Sushi time #Sushistagram #Sushi Instagram #Sushi lovers connect #Gourmet #Gourmet lovers #Connect with gourmet lovers #Gourmet Instagram #Eat Instagram #Fine dining #Foodie #Foodies #Foodiegram #Foodporn #Foodstagram

Visited the restaurant a few days after it opened. The quality of the sushi has significantly improved. The menu includes dishes such as: Tarako from Hakodate, Toro from Takumia Bay, Matsuba Crab from Hokkaido, Chawanmushi, Nagasaki Squid, Uni Somen, Katsuo Don from Wakayama, Amadai Kama Yaki with White Asparagus Sauce, Anago Don from Tsushima, Hotate from Hokkaido, Hokkigai Sunomono, and various nigiri sushi options like Akami Zuke, Otoro from Okinawa, Sayori, Kohada, Shima Aji, Kensaki Ika, Kinmedai, Hotate, Kasugo, Aji, and Tai no Ara Jiru. The bill came to 26,500 yen split among the group.

I made a reservation for the 20:30 slot and tried the omakase course. The dishes included toro taku maki, steamed sea bream with white roe, grilled swordfish from Toyama, grilled needlefish, clam with dashi sauce on rice, firefly squid, rock seaweed from Ishikawa, marinated tuna and fatty tuna, stonefish, swordtip squid, young sea bream, golden eye snapper, horse mackerel, sea urchin, and miso soup with strawberries from Tokushima. The alternating sushi chefs were like the golden battery of the Hanshin Tigers, a top-notch sushi experience from a sushi restaurant in Osaka called A.R.E. is guaranteed!

This is my second visit in 5 months since November 2022. - At - Torotaku Maki, Steamed Shirako of Sea Bream, Toyama, Himi Pottery, Kagoshima, Grilled Swordfish, Chiba, Clam with Dashi Sauce Mini Bowl, Firefly Squid, Ishikawa, Rock Mozuku - Nigiri - Red Tuna, Medium Fatty Tuna, Red Snapper, Squid, White Shrimp, Spring Baby Snapper, Golden Eye Snapper, Osaka Bay, Horse Mackerel, Sea Urchin, Miso Soup, Kyushu, Barley Miso, Strawberry, Sachinoka, Bottled Beer, Sake. Delicious sushi, I accidentally forgot to take a few photos because I was too busy eating! Hilarious! Full and satisfied! 🍣

Steamed egg custard with white roe of torotaku mackerel, rolled red snapper, Yoko-wa pottery from Imizu, Toyama, broiled belt fish from Kagoshima, clam miso sauce mini bowl, firefly squid from Ishikawa, marinated red seaweed with medium fatty tuna, swordtip squid, white shrimp, young spring sea bream, young golden eye snapper, Osaka Bay horse mackerel, sea urchin, miso soup with Kyushu barley miso, strawberries from Tokushima, Sachi no Ka bottled beer, Japanese sake.

It has been half a year since my last visit. This time I started with the torotaku roll, which was delicious as always. It didn't have the same impact as in winter, but it was still tasty. I look forward to trying it again in the winter next time. The meal included torotaku roll, steamed egg custard with sea bream roe, grilled fish from Himi, Hokkaido cherry salmon, clam rice bowl, bonito and kelp broth, grilled firefly squid skewer, rock seaweed sushi, marinated tuna belly, squid, mackerel sushi, white shrimp, flounder, golden eye snapper, miso soup, horse mackerel, and eel.

I visited for the second time on a regular day. [Food] Omakase course only [Price] Around 28,000 yen per person with alcohol [Other] Needless to say, every dish was delicious. It was truly delicious and precious (´;ω;｀) I want to visit again soon!!!

Visited the hard-to-book restaurant "Sushi Hijiri" in Fukushima, Osaka after 5 months, starting at 8:30 PM. The counter with 12 seats was filled with familiar faces. Two skilled sushi chefs served a mix of appetizers and nigiri, starting with a Toro hand roll. We ordered bottled beer and began with a Toro hand roll as a greeting, followed by the chef's choice course: - Toro hand roll - Sakura shrimp tempura chawanmushi (Shizuoka) - Chiba golden eye snapper with rapeseed flower sauce - Tai from Wakayama Kada, Oita-style - Fugu Shirako bowl from Yamaguchi - Nori roll - Akami-zuke from Chiba Katsuura - Toro from Chiba Katsuura - Ishidai - Kensaki cuttlefish - Mackerel sushi - White shrimp - Yokowa - Small fin - Purple sea urchin from Awaji Island - Miso soup - Striped jack - Anago - Sachi no ka - Bottled beer - Sake Hiroki Fukushima - Sake Jikomi Mie The fatty tuna in the Toro hand roll, marinated tuna, and Toro nigiri provided a variety of umami flavors. The Sakura shrimp tempura chawanmushi had a delightful blend of shrimp aroma and smooth chawanmushi. Mixing the fugu shirako bowl created a creamy texture with a mix of sweetness and vinegar from the shari. The firm and flavorful Ishidai and striped jack were also highlights. The appetizers, nigiri, and sake were all enjoyed in a delicious and fun manner. Every customer left with their next reservation booked. Thank you for the wonderful meal!