"Sushi Iwamoto" in Kitashinchi is a popular sushi restaurant with a referral system. I finally got a chance to visit after several failed attempts to make a reservation. The dinner started at 8:30 pm for the second round. The restaurant has a counter with 8 seats, run by the head chef and a female staff member. They presented live prawns and uni boxes, which were highlights of the meal. The fatty tuna was delicious, as well as the blackthroat seaperch. The texture of the anglerfish liver was smooth and melted in the mouth. The crunchy botan shrimp had a satisfying bite. The minced tuna had a nostalgic taste. The bonito was also very appetizing. The sea urchin was served in a mini bowl and had a rich flavor. The fatty tuna was also good. The golden snapper, sweet shrimp, simmered clams, simmered conger eel, and eel were all excellently prepared. The portion sizes were just right, not too heavy, and I would like to revisit the restaurant again in the future."

I visited this restaurant based on high ratings on Tabelog. The sushi rice was simple and not too salty, with a great balance with the toppings. The nori was crispy and the rolls were easy to eat, showing attention to detail in each piece. It was very delicious!

Today, I went out for sushi with a friend. It seems like the restaurant will be taken over, but they told me that they will be moving to a new location at the end of this month. The sushi we had included swordfish, white shrimp marinated in kelp, horse mackerel, Hokkaido sea urchin, fatty tuna roll, kuruma prawn, medium fatty tuna, butterfish, egg, red miso soup, simmered surf clam, simmered conger eel, eel, and warabi mochi. The red vinegar rice was slightly firm, which I personally like. The sushi pieces were on the smaller side overall, making it enjoyable to eat until the end. Thank you for the delicious meal! (•́✧•̀)

Located a 3-minute walk from Kitashinchi Station, on the 1st floor of the Nichiho Doshima Center Building in Osaka's Kita Ward, is "Sushi Iwamoto." The restaurant opened in 2018, and the owner, Master Iwamoto Masahiro, was born in 1971 in Nara Prefecture. With around 30 years of experience as a sushi chef, he has served as head chef in numerous restaurants, including Sushi Misuji in the Conrad Osaka. One of the specialties at Sushi Iwamoto is the "sushi form" devised by Master Iwamoto, which involves considering the balance of shari (sushi rice) and neta (sushi topping), as well as the speed and angle at which the sushi is molded. The motto of the restaurant is "Ikkan Nyukon" or "put your soul into each piece," emphasizing the passion and dedication put into each sushi. The restaurant features an L-shaped counter made of cypress with 8 seats. The shari is firm with a strong punch typical of the Tokyo style, and no sugar is used, resulting in a mild acidity and saltiness. While the grilled conger eel with plum and egg yolk had a unique and refreshing taste, there were no particular pieces that stood out for the reviewer. The reviewer felt that the punch of the shari overwhelmed the neta, leaving a somewhat unsatisfying overall experience. Reservations are easy to come by, making it a convenient choice for a casual sushi dining experience. The cost-performance ratio is also considered reasonable, providing a wider range of options compared to other restaurants at this price point. Master Iwamoto will be leaving the restaurant at the end of July, passing the torch to a new young chef in August, so it's something to keep in mind. The reviewer concludes by listing the dishes included in the omakase course they had.

Iwamoto-san's sushi is incredibly delicious. I eat sushi in many different places, but North Shinchi in Osaka is really delicious! Enjoying the taste of local ingredients in other regions is nice, but it's close and delicious here. I think Iwamoto-san in North Shinchi is the best! I will go there right away even if the restaurant changes. Thank you very much!

I heard that the restaurant will be temporarily closed in July, so I'm glad I made it in time. I had a relaxing time, chatting and enjoying delicious food, especially the blackthroat seaperch was amazing. Everything I tried was delicious.

Sushi restaurant in Kitashinchi. There are only 8 seats at the counter, and when I went, there were two groups of two people each. You can also enjoy sake and wine. It seems they have a hidden sake selection. The course meal finishes in about 1.5 hours, then you can order additional items. I like the fast pace. I will go again.

I visited Sushi Iwamoto for the first time. The rice had a unique texture, slightly firm, and the chef mentioned that it was blended with Koshihikari rice. As I chewed, the sweetness of the rice gradually emerged, making it very delicious. The toppings were a bit small but easy to eat, allowing me to enjoy quite a variety. I would like to visit again if I have the chance.

I have no complaints about this sushi restaurant, it's my favorite. I really like the sushi with red vinegar. Each piece of sushi has the chef's dedication. And the pickled ginger with green tea. Thank you for taking care of us.

I visited this restaurant for the second time on a regular night. I made a reservation a few days in advance as it was fully booked, so I recommend making a reservation (they start serving all at once). The dishes marked with ◎ were especially delicious. Personally, I'm not a fan of the sushi because I found the wasabi to be too strong (please adjust the amount of wasabi). The toppings were tasty though. I think I'm not a fan of the rice... (It's been a while since I visited, so I forgot haha) Thank you for the meal!

The sushi was a bit firm and on the smaller side. The wasabi was strong. The quality of the fish was good, but the overall presentation and explanation of the dishes felt a bit lacking. The atmosphere was more focused on individual conversations among guests rather than interaction with the chef. Considering the price, there are other places that may offer a higher level of satisfaction. However, each dish was delicious and satisfying.

It was seriously delicious. The firm sushi rice (how do they achieve that sweetness and umami without using sugar?) The chef skillfully using their techniques and the best ingredients available at that time, in a city where you can eat anything delicious if you have the money, like in Kitashinchi, the magical land. But it was delicious!

I suddenly wanted to eat sushi! It seemed like everywhere was fully booked, but I called around and found a place with availability! The restaurant was hard to find with no sign outside the building and the space was small, but the sushi was amazing! The sea urchin, bonito, medium fatty tuna, and blackthroat seaperch were all delicious and satisfying.

A sushi restaurant near ANA Crowne Plaza in Kitashinchi. The sushi servings are quite generous, with firm rice. The eel and conger eel were delicious! Personally, I seem to have a slight aversion to clam. The sea urchin was tasty, but I prefer Hokkaido's Bafun sea urchin. And I prefer Botan shrimp over prawns.

The food was explosively delicious again this time. The sea urchin and tuna were both delicious. Every dish was tasty. The sushi pieces were surprisingly small, but the sea urchin and fatty tuna had a good balance with more rice. I was initially surprised by the size of the sushi. I would like to go back again. The chef seemed quiet, but he actually talked a lot and made the experience enjoyable.

I started a gourmet website. Homepage "https://blog.33inc.jp/" Instagram "@mitomi_emon" Visited the sushi restaurant "Sushi Iwamoto" in Kitashinchi. Kitashinchi is the number one bustling area in Osaka, with many restaurants packed into a small area. The restaurant "Sushi Iwamoto" we visited has only 8 seats at an L-shaped counter with a small kitchen. Despite the limited space, they provide a solid selection of appetizers and sushi. The quiet master chef welcomes you, and the phrase "soul in each piece" stands out in the restaurant, emphasizing the dedication put into each piece of sushi. The appetizers are perfect for sake drinkers. The sushi rice has a firm texture, providing a satisfying chew. The seasoning is adjusted for sake drinkers, with a strong use of salt. The white shrimp is coated with both salt and kombu, enhancing the flavor. The sea urchin has a coating that creates a rich and flavorful experience. The tuna is sourced from Oma and is served in various styles like hand rolls, marinated, and medium fatty tuna. They use high-quality ingredients generously, typical of Kitashinchi. The menu includes "squid with family crest pattern," "white shrimp," "sea urchin," "carabinero prawn," "tuna roll," "belly of yellowtail marinated in soy sauce," "oyster," "medium fatty tuna," "egg," "marinated tuna," "simmered clam," "eel," and a Kansai-style grilled "warabi mochi."

The sushi restaurant in Kitashinchi is amazing! The texture, amount, and fluffiness of the rice are perfect, and the fact that the rice is seasoned with red vinegar is fantastic. Each piece is made with great care and attention to detail.

I am Shinosuke Watanabe, a branding consultant in Japan. The other day, I had a meal at Sushi Iwamoto, where I visit regularly. The food at Sushi Iwamoto is delicious, but what really stands out is the wonderful personality of the quiet yet friendly chef, Mr. Iwamoto. I personally think that Mr. Iwamoto is a sushi enthusiast, always studying and passionate about sushi. I enjoy both traditional sushi and unique variations, but Mr. Iwamoto's style is definitely traditional. He constantly researches and perfects the traditional sushi, which I admire. While the tuna dishes are delicious, when it comes to Sushi Iwamoto, I think of the Nodoguro (blackthroat seaperch) and the mini uni bowl. No matter how many times I visit, I never get tired of them. Additionally, I appreciate that despite the high level of difficulty in making reservations at Sushi Iwamoto, it is still possible to secure a reservation with some effort, unlike other extremely difficult-to-book restaurants. Personally, I dislike the simultaneous reservation start system, so this aspect also adds to my appreciation for Sushi Iwamoto. Branding is not about presenting things in a favorable light or making it seem profitable. It is about creating differentiation and leaving a lasting impression. Sushi is a challenging field for branding because high quality and delicious food are expected. Creating a unique selling point is difficult in such a competitive market. Therefore, showcasing the personality of the chef and the reputation of the restaurant can be an effective branding strategy. Mr. Iwamoto is kind, quiet, and approachable, so I recommend engaging in conversation with him to learn more about the restaurant.

I visited Sushi Iwamoto in Kitashinchi for the first time! It's a famous restaurant and the food was delicious. The prices are on the higher side, typical for Kitashinchi. Every dish was excellent. The head chef was friendly, making it a comfortable and welcoming experience for Kitashinchi.

This is a sushi restaurant in Kitashinchi. The head chef is unexpectedly a bit shy and cute. The atmosphere inside the restaurant is calm with only a counter. The menu consists of courses with substantial portions served one after another. This time, I wasn't seated in the front row, so my excitement was a bit low, but I tried my best. The dishes I liked this time were the nodoguro and sakuradai with sauce, and the sea urchin small bowl with shrimp. The course included appetizers, tuna sashimi with mountain vegetables, grilled rockfish, nodoguro sashimi, a comparison of bonito, ankimo soup, sakuradai and mentaiko sushi, squid sushi, sweet shrimp sushi, horse mackerel small bowl, purple sea urchin hand roll, negitoro sushi, shrimp sushi, medium fatty tuna sushi, egg sushi, marinated tuna soup, tamago red miso sushi, scallop sushi, eel sushi, pickled conger eel, and warabi mochi.

I often visit this place because the sushi here is top-notch and it's relatively easy to make a reservation. What makes it stand out is the combination of ingredients like sweet shrimp, sea urchin, and fatty tuna with the perfectly cooked rice. The rice is firm to the extreme, coated with red vinegar and salt to create a fantastic texture that enhances the flavor of each individual grain. The sea urchin bowl, in particular, showcases the skillful preparation of the rice, making it a perfect match for the rich and creamy sea urchin. During this season, they generously use high-quality purple sea urchin, delivering an impressive performance full of passion. While there may be occasional misses with the side dishes, the sushi always manages to make up for it with its excellent quality. The only downside is that the bowl dishes are incredibly salty, but if they can improve that, this place would receive even higher praise.