さくら☆
A sushi restaurant in Osaka, Sakai City. It's located just a short walk from Nankai Koya Line's Hatsushiba Station. Although the express trains do not stop at this station, only the local trains do, there is always a long line outside the restaurant! The sushi is made by skilled chefs and is delicious, and the prices are reasonable too! The restaurant has been featured in various media outlets. There are parking lots available in front of the restaurant and behind it.
I visited on a Sunday in March, arriving before the opening time of 11 am, but there were already many people waiting. You write your name on a waiting board and wait. There are benches outside the restaurant where about 10 people can sit.
I ordered the Chef's Choice 10-piece Nigiri set (1430 yen) which included tuna, fatty tuna, swordtip squid, sayori, shrimp, white fish, eel, yellowtail, tamagoyaki, and kamasu. It also came with chawanmushi and red miso soup. The selection of fish varies each day, and they are all delicious. It's great to get fatty tuna and eel at this price! The daily selection of fish is written on a paper on the table. The red miso soup is hearty with big fish bones in it. The chawanmushi is filled with plenty of ingredients and is delicious.
You can also order additional items like fatty tuna, eel, cucumber roll, or yellowtail. I also tried the A5 rank Saga beef seared.
I also tried the Chef's Choice 5-piece Nigiri set (900 yen) which is a smaller version of the 10-piece set. It also came with chawanmushi and red miso soup.
When I visited in February, the Chef's Choice 10-piece Nigiri set included tuna, kanpachi, swordtip squid, aged hamachi, shrimp, salmon, eel, flathead, tamagoyaki, and sawara. It also came with chawanmushi and red miso soup.
I have also visited in the evening before and tried sashimi, tempura, baguette, and helmet stew. Everything was delicious, well-prepared, and very reasonably priced. The sushi is made by the chefs, so the taste is excellent. The friendly second-generation owner is often present, and the first-generation master also occasionally stands behind the counter. The third-generation owner is also growing rapidly and is very promising!
The customers range from young people who have seen the restaurant on TV, in magazines, or on social media, to local elderly people, showing that the restaurant is well-loved by the community.