In the back of the consulate in Nishi-Temma, there is a sushi restaurant called Sumire with around 6 counter seats. I ordered the chef's choice course for dinner. Starting with appetizers of oysters, Ishigaki sea bream, thread-sail filefish liver with ponzu sauce, followed by fugu, grilled conger eel, cod milt, dried mentaiko with cream cheese. The fish were tender and full of flavor. They paired well with the sake. After finishing the horse mackerel nori roll, the nigiri sushi course began. It included marinated tuna, saury, medium fatty tuna, simmered clams, spotted shrimp, white shrimp, sea urchin and salmon roe mini bowl, moist and rich tamagoyaki, grilled conger eel, and finally strawberries. I had a few drinks and the total cost was around 16,000 yen per person. The appetizers were satisfying and the sushi was of high quality. It was a good value for money and I left feeling satisfied.

A cozy sushi restaurant with only 6 seats at the counter. Located in the trendy foodie neighborhood of Nishi-Temma in Osaka, "Sushi Sumire" is a sushi restaurant run by Kenataro Shimada, who previously worked at "Kurosugi" in Kita-Shinchi. Despite being open for almost 5 years, it has quickly become a popular spot. The omakase course is priced at 12,000 yen. While many sushi restaurants have adopted simultaneous seating, the friendly chef at Sushi Sumire prefers flexible reservation options to cater to customers who come after work. The bright L-shaped counter made of white wood creates a warm and cozy atmosphere, allowing diners to sit close to the chef. The menu for the day included shrimp roe soy sauce, flounder, bonito tataki, hairy crab tofu chawanmushi, broiled conger eel, cream cheese and dried cod roe, simmered red sea bream with dashi and grated radish, sardine sushi roll with seaweed, and a variety of nigiri sushi such as marinated tuna, shrimp, whelk, medium fatty tuna, white shrimp, mackerel, white miso, Hokkaido sea urchin, scallop, conger eel, and more. The meal ended with mango for dessert. The sushi rice was slightly vinegared, making it easy to eat. The chef focuses on enhancing the natural flavors of the ingredients without overwhelming them with heavy seasoning. The restaurant is known for its small size and high-quality, fresh ingredients. The chef's approach to sushi is simple and elegant, with a focus on showcasing the potential of each ingredient. The atmosphere is warm and welcoming, similar to that of a traditional sushiya. Despite the high prices of sushi restaurants in Osaka, Sushi Sumire offers a more affordable option without compromising on quality. It has become a favorite spot for those looking for a comforting and gentle sushi experience. I look forward to visiting again to enjoy the seasonal offerings.

We visited this small restaurant for the first time at 8:30 pm with two people. It has only 6 seats (but can accommodate up to 7 if reserved). The atmosphere is cozy and you can chat with the chef easily. Another group arrived at the same time, they seemed to be regular customers. The course mainly consists of classic sushi rather than super high-end ingredients. We didn't take many photos this time, but personally, I enjoyed the "kohada" sushi. The prices are not high (around 30,000 yen for 4 drinks for two people), so it's a place you can visit regularly.

I visited this restaurant for the first time. The place is small but that means you are closer to the head chef, which makes for a fun time chatting with him. Everything I ate was delicious, but I'll mention just a few highlights. I tried grilled firefly squid for the first time and it was flavorful and delicious. The dried mentaiko was also a first for me, and I might like it more than karasumi. The thick omelette was chewy and tasty, a type I had never tried before. The restaurant can get a bit lively, but there are new discoveries to be made and I had a fun dining experience. Firefly squid, flounder, red snapper with ponzu or wasabi soy sauce, grilled sea bream with wasabi soy sauce, steamed hairy crab with yuzu, broiled conger eel with salt or wasabi, dried mentaiko with cream cheese, white fish tempura, tuna sushi, medium fatty tuna, shrimp, blackthroat seaperch, sea urchin from Lake Saroma, conger eel miso soup, thick omelette, torotaku strawberry.

I personally love this restaurant! The taste and atmosphere were great! I love kuro-sugi, so I thought I would like this place too! However, the portion size is small and it's a bit pricey, but the taste is delicious. The location is a little hard to find, but it's worth a visit! I'm thinking of going again next time.

The course for the day had more dishes than usual, which was perfect for those who love sake! Everything was delicious, truly a sake thief. Squid liver with abalone in soy sauce, liver ponzu with kawahagi, grilled golden threadfin bream, steamed egg custard with sea eel, grilled salted conger eel, cream cheese with salted mullet roe and scallops, fried mehikari fish, sardine and seaweed roll, marinated tuna, fatty tuna belly, boiled white shrimp, grilled blackthroat seaperch, shrimp with sea urchin, and miso soup with egg - all were satisfying from start to finish. The black cedar anecdote was also entertaining. Eating delicious food and drinking good sake while laughing is truly the best! Check out the anecdote on Instagram Reel or TikTok video!

I visited "Sushi Dokoro Sumire" in Nishi-Temma for the first time. This place used to be "Sushi Binasetsu" before, and I used to come here occasionally, so it feels nostalgic. The small counter is just the right size. The owner is from Sumire Junior High School in Joto-ku, hence the name "Sumire." The Edomae sushi with black pine inclusion is sharp and delicious! Fugu and cloud ear mushrooms are frequently used, and it goes well with cold sake!

In a new area, it's easy to make affordable sushi reservations with a friendly head chef who is easy to approach. The variety of dishes is plentiful, but there are some personal dislikes such as the lack of attention to detail in the sashimi dishes. The kitchen is small and there is only one head chef and one assistant, so it's understandable. However, for those who enjoy drinking, they may want more attention to detail in the dishes served with alcohol.

I visited this special place on a special day. It's a small restaurant with only 6 seats, but it has a very cozy atmosphere. The chef wants you to freely enjoy your favorite sushi, and his wife provides warm hospitality. The sushi is top-notch, coming from the famous restaurant Kuroki. The skills and choices are excellent, and the cost performance is also great. Personally, I loved the grilled conger eel and simmered clams. I will definitely visit again.

Sushi restaurant Sumire in Nishinotoin is easy to make a reservation for a first visit. The chef at Sumire, Mr. Shimada, is from Kurosugi. The restaurant has a laid-back atmosphere and is slightly cheaper at 12,000 yen, making it perfect for regular visits. Recommended dishes include pickled mackerel, Ishidai, Meichidai, abalone, seared golden eye snapper, conger eel chawanmushi, grilled eel, seaweed somen with sea urchin, dried pollack roe with cheese, Meguro tuna tempura, and nigiri sushi including marinated tuna, shirako, fatty tuna, sand borer, simmered clams, white shrimp, mantis shrimp, nodoguro, conger eel, and tamago. Budget around 15,000 to 18,000 yen.

Today's sushi restaurant is "Sushi Dokoro Sumire" located in the new Daibiru building in Kita-Shinchi. This restaurant was established by a chef who used to work at the Michelin-starred restaurant "Kurosugi" in Kita-Shinchi. The place is a bit off the main street in the Oebashi area. When you enter, you can't see the counter directly, but as you move towards the back, there is an L-shaped counter with a total of 6 seats. It has a cozy and elegant atmosphere, and you can watch the chef preparing the sushi up close. The course menu is omakase for 12,000 yen only. The dishes included shrimp marinated in egg yolk soy sauce, three types of sashimi, crab chawanmushi, grilled conger eel, uni and ikura mini-don, and various sushi like tuna, mackerel, white shrimp, eel, and more. The sushi rice is slightly soft, with a good balance of sweetness and gentle acidity. The sushi pieces are delicately prepared and flavorful. The meal was satisfying, and the total cost for two people including the course and tea was around 25,000 yen. It was a reasonably priced and enjoyable dining experience.

A small sushi restaurant with only a counter near the Osaka District Court. I dropped by randomly and it was very delicious. There wasn't one that stood out as the best, but all the sushi was satisfying. The restroom is unique - when you open the door, you'll think "oh!" and be surprised.笑

Today, I visited the restaurant "Sushidokoro Sumire" that I fell in love with during my last visit. I love the cozy and welcoming atmosphere inside the restaurant. I'm excited to see what the course meal for today will be (*^-^*) I start with a toast with a bottle of beer while waiting for the first dish. Today's dishes are all delicious~♡ I switch to sake for my second drink and enjoy the delicious food and drinks, feeling completely happy! Of course, the sushi is all satisfying. I also order my favorite sea urchin as an extra! Thank you for another satisfying course today. It was a great meal.

Today, I was excited to have sushi for the first time in a while. The restaurant I visited was called "Sushi Dokoro Sumire." The interior had a clean and calm atmosphere with a counter where about 6 people could sit. The proximity to the head chef made it feel friendly. We toasted with beer and waited for the food to arrive! We ordered a course with appetizers and sushi for ¥12,000, which was a great deal! Each appetizer was meticulously prepared and was enjoyable in terms of appearance, taste, and texture. The sushi was so delicious that I hardly took any pictures. We also ordered a toro taku separately. My stomach was satisfied, and I felt happy. I would definitely like to visit this restaurant again. Thank you for the wonderful meal.

"Sushi Dokoro Sumire" in Nishi-Temma. It is said that the chef trained for a long time at the Michelin sushi restaurant Kurosugi in Kita-Shinchi. When making a reservation over the phone, the friendly tone made me wonder what kind of sushi chef I would encounter. The small, cozy restaurant is bright and new looking. The menu consists of only a 12,000 yen omakase course, with additional orders available. <One-Dish> - Wakame somen - Sashimi (Ishigaki sea bream, Akou, live octopus) - Hairy crab chawanmushi - Grilled conger eel - Abalone with sake, kombu, and water, finished with salt - Hairy crab, dried pollack roe, sake lees-marinated cream cheese The variety of one-dish items is rich and creative, allowing you to enjoy before the sushi. The grilled conger eel is thick and firm, with a sweet flavor brought out by pre-seasoning with salt. The abalone is simply seasoned with sake, kombu, water, and salt at the end. The dried pollack roe has a taste similar to Karasumi. When eaten with the sake lees-marinated cream cheese, it pairs perfectly with sake. <Nigiri> - Akami - Ken-saki squid - Chutoro - Tairagi clam - Konoshiro - Simmered clams - White shrimp - Shrimp - Nodoguro - Tamago - Anago - Toro taku (additional) The rice is small and firm, making it easy to eat even for those with small mouths. The Konoshiro is at the level of Shinko. Two pieces are just right, as recommended. The shrimp has a taste reminiscent of simmered shrimp and shrimp miso, creating a harmonious flavor. The nodoguro has a crispy surface, followed by a soft texture, rich fat, and a savory aroma that melts in your mouth. The tamago is smooth and pudding-like, made with granulated sugar, just like pudding. The anago has a refreshing taste of dashi, with delicate bones adding to the simple and delicious flavor. The dashi is used to bring out the umami of the ingredients in all dishes. Lately, I have only been going to sushi restaurants in Tokyo, so my standards are limited, but the use of dashi and other flavors are completely different from Tokyo, which was surprising. The gentle dashi flavor in the one-dish dishes makes sake go down smoothly. Two female regulars next to me often order more one-dish items than nigiri. The nigiri has a fairly firm rice, which occasionally affects the balance with the toppings. The atmosphere created by the owner is unique and enjoyable, making it a pleasant dining experience. It's always nice to visit a small sushi restaurant where you can have a conversation and relax."

Because it's becoming harder to make reservations. When the ratings go up, my seat is sure to be taken. Everyone who is introduced to this place becomes captivated by it. With delicious food, a great atmosphere, and excellent value for money, it's no wonder this place is becoming popular. It may not be flashy, but if you want a place to keep going back to, this is it. Please continue operating quietly like this. Despite it being summer, the tuna at "Yamayuki" was truly unrivaled. The marination of the small fin, and the soy sauce with the yellowtail were both excellent. With 10 varieties of appetizers and nigiri... all for this price. It's almost a steal. I'm very satisfied. I don't want to write too many reviews, so this is my second time, but I go there more often. Please tell your friends quietly. Thank you for the meal.

It seems like an independent restaurant that used to be a Michelin-starred establishment. Reservations are relatively easy to get, and the friendly owner is a plus. The blackthroat seaperch is incredibly delicious, I kept coming back for it. While nothing stands out as exceptional, the balance between sushi and side dishes is good, and the overall taste is above average. All this for 12,000 yen is quite impressive.

I wanted to eat sushi that day, so I searched for a nearby place from my home. I found a new sushi restaurant where Minazuki used to be, so I called them and luckily they had availability! The exterior and interior of the restaurant seemed unchanged from the Minazuki days. I was a bit worried about the price of the course being only 12,000 yen, but I was pleasantly surprised by the quality of the 7 appetizers and 10 pieces of nigiri. The vinegar used for the sushi rice and the quality of the ingredients made it a great value for the price. I later found out that the chef used to work at Kurosugi, which explained the high quality. The chef and his wife provided excellent service, and I left with a great impression. I definitely want to visit again in the future.

**[Sushi Restaurant Sumire] I really don't want to tell you about this small sushi restaurant in Nishi-Temma, Osaka. The cozy interior and the gentle demeanor of the head chef are both things I love, but what really gets me is the lineup of appetizers that tickle the hearts of sake lovers before the sushi is served. With this kind of quality, 12,000 yen seems like a steal compared to Tokyo, right? *Definitely worth checking out the menu if you enjoy sake!* ------------Seasonal Omakase Course--------------- <Sashimi. Grilled. Steamed. Fried. Appetizers> Smoked mackerel Ishigaki clam Tai (sea bream) with kelp White sweetfish Salt-grilled conger eel Chawanmushi (savory egg custard) Hamaguri clam Grilled shrimp Sea urchin Miso soup Shrimp, conger eel, egg Dessert <Nigiri> Tuna Kohada (gizzard shad) Medium fatty tuna Flounder with kelp Boiled hamaguri clam Grilled shrimp Sea urchin Miso soup Shrimp, conger eel, egg Dessert Ah... just looking back at the photos makes me want to drink sake ❤️. Everything is so delicious and there's a sense of kindness that comes through... It's really cozy here, and I'm happy to have found a sushi restaurant like this. I can't wait to visit again, but I can't get back to Osaka soon enough. #SushiSumire #Sushi #SushiLovers #SushiRestaurant #SushiLover #SushiGoodness #SushiFansUnite #TenmaGourmet #NishiTenmaGourmet #NishiTenma #Oebashi #OsakaGourmet #KansaiGourmet #Appetizers #Sake #SakeLovers #FoodstagramAward2021 #FoodieGirls #EatingIsLiving #FoodieFriends #FoodJournal #ThankYouForTheMeal #Foodstagram #FoodPorn #JapaneseFood #Osaka

I had wanted to visit this restaurant for a while and had been invited by friends a few times, but had to decline due to prior commitments. This time, I made a reservation myself and was able to visit for the first time. About 10 dishes were served, and each one was delicious. I was a bit surprised that there was no grilled fish dish in the course menu. The sushi was also delicious, but the amount in the course was a bit small so I ended up ordering some extra. Thanks to that, I ended up feeling very full.

The location is slightly off from Kitashinchi in the Oe Bridge area. The atmosphere is nice, with a cozy counter set up in an L-shape inside the restaurant. The chef here used to work at "Kokusugi," which has earned one Michelin star. The menu is omakase style at a fixed price of 12,000 yen. I will not go into detail about the dishes, so please judge based on the photos. First, the appetizers were all of high quality, but the most impressive was the conger eel. It was incredibly fresh with a strong texture, offering a rare and exquisite taste. The sushi was made with a well-balanced red vinegar base. After having a full course meal at another restaurant as our first stop, we immediately visited here as our second stop for omakase sushi. The rice was made slightly smaller upon request. Each piece was satisfying with high quality, well-balanced flavors. Although it's been about three months since my visit, I don't remember the details vividly, but my overall impression is that the quality of sushi offered at this price point in Shinchi is quite reasonable. For those who want to enjoy delicious sushi without breaking the bank, this place is perfect. The chef is friendly and attentive, making it a welcoming spot for first-time visitors. Currently, due to the impact of COVID-19 and low ratings on Tabelog (3.10), it may be easier to secure a reservation now, but I believe the ratings will improve in the future. I recommend visiting now while it's still easy to book. This blog mainly focuses on high-quality gourmet experiences in Hyogo Prefecture, with past visits to various domestic and international restaurants and information categorized by genre. Please feel free to check it out at: https://ameblo.jp/freelancer-n/