Renewal opening at Grand Front‼️✨✨ A top-class sushi restaurant with a selection of the finest seafood from all over the country. Here's what we had: ▶︎ Chef's course - 15,000 yen ▶︎ Appetizers: - Deep-fried sesame tofu - Marinated Yaito gatsuo and black mutsu sashimi - Steamed sawara with sake - Ankou liver and Nara pickles - Red vinegar pickled ginger - Kinmedai - Shima aji - Ginmutsu with walnut - Sakura tai chawanmushi with edamame bean paste - Red miso soup ▶︎ Sushi: - Kinmedai - Bungo mackerel - Maguro - Nodoguro benihitomi - Bafun uni - Kuruma ebi - Aburi scallop - Toro taku - Simmered anago - Dashimaki tamago This course was worth over 15,000 yen, with a satisfying experience and an impressive variety of dishes. The sushi, all made with red vinegar seasoned rice, had a perfect balance of soft vinegar acidity and sweetness. Each dish was delicious, but the standout was the seared scallop, a unique texture and taste experience that melts in your mouth. Another surprise was the dashimaki tamago dessert-like sweetness and smoothness. The ingredients were fresh and showcased the natural flavors of the seafood. The attention to detail and craftsmanship of the chef was evident in the beautiful presentation, offering a new and exciting culinary experience. It was so delicious that I will definitely make another reservation soon. The popular restaurant is worth the hype, and the counter seating allows you to watch the skilled chefs in action for a luxurious dining experience. Definitely worth a visit! (^ ^)

I made a reservation for lunch and visited. The menu was a lunch course. The person making the sushi was mainly in charge of serving, and their service was excellent! The taste was also delicious, especially the horse mackerel. The scallops that were served were also very tasty. This was the best lunch I've had recently. And guess what, they had a half bottle of morning dew! I've decided to come back for dinner and enjoy it with some morning dew!

I ordered the 1,200 yen chef's choice course. The sushi here is seasoned from the beginning, so you don't need to dip it in soy sauce. Each dish was carefully prepared with high-quality ingredients and was perfect. The red miso soup at the end was also impressive with its elegant level of saltiness. I would love to come back here again if I have the chance.

Great for entertaining guests. There is a semi-private room available for up to 6 people, perfect for business dinners. The course menu costs 12,000 yen and the individual dishes are delicious. The order of the dishes in the course menu is well thought out, with a good balance between sushi and other dishes. Located in Grand Front Osaka, it is easily accessible and highly recommended!

This is my first time visiting! The restaurant has both counter seating and private rooms, with a clean interior. The sushi rice balls are a bit small, but the sushi itself melts nicely in the mouth, with a good balance of not too strong red vinegar. Considering the course contents and quality of the ingredients, I think the cost performance is good. It's a bit unfortunate that the entrance to the restaurant is open, so the noise from outside can be a bit distracting. Overall, considering the ease of making a reservation, the location, and the cost performance, I think it's definitely worth a visit. I would like to come back again ☺️

I moved from Marubiru to Grand Front. The friendly customer service is still pleasant. I opted for the affordable lunch course, which I thought was very reasonable. I would like to visit again soon.

"Sushi Ayase" at Grand Front Osaka has a striking square counter. We tried the lunch-only nigiri course this time! The vinegared rice with a hint of acidity was just right. The standout dish of the day was the marinated Spanish mackerel. The moment we tasted it, our taste buds knew it was delicious. ▶️Lunch-only nigiri course ¥5,500 (Appetizer, 10 pieces of sushi, tamago, chawanmushi, soup)

A friend who loves coffee suggested this place, and we went together. My friend made a reservation for us as always. Thank you. The location is on the 8th floor of the South Building in Osaka Umeda's Grand Front. We met in front of the restaurant with a modern building but with a charming curtain hanging at the entrance. There was a board at the entrance indicating that reservations were full. It was popular indeed. We entered at the reserved time and were seated at the counter. My friend intentionally chose a day when counter seats were available instead of a table. It was a great choice as we could see the chef's hands at work. The atmosphere was clean and calm. The menu for the lunch course was an "Omakase Nigiri Course" (5,500 yen) with a variety of sushi and side dishes. Each piece of sushi was carefully prepared with unique flavors. The rice was large and had a distinct taste. The chef seasoned each piece before serving, and the presentation was impeccable. The shima aji, ikura, uni, and unagi were particularly delicious. The chawanmushi with scallops and seaweed was also a standout dish. For dessert, we had a pudding-like egg dish. Overall, we were satisfied with the experience, especially thanks to my friend's thoughtful reservation.

When I traveled to Osaka, I went in alone feeling excited by how delicious it looked. I was carefully explained the sushi-making process, and had sushi made right in front of me. It was a truly luxurious experience to slowly savor the sushi. It may sound exaggerated, but it was the most delicious sushi I have ever had in my life, and I was moved. Every piece was delicious, but the sea urchin and salmon roe were especially amazing. I was surprised by how they melted in my mouth. The lunch price of 5,500 yen may not be considered cheap, but I think it's actually a great deal for such delicious sushi. I would like to splurge and try it for dinner next time!

Lunch starts from 5,500 yen, while dinner offers courses at 8,800 yen, 12,000 yen, and 15,000 yen. The fresh seafood, sourced directly from the producers, is a highlight, especially the popular tuna and sea urchin. The tuna has a delicate balance of tenderness and fat, while the sea urchin is rich, sweet, and melts in your mouth. The sushi rice, made with three types of vinegar, perfectly complements the seafood. In addition to sushi, the courses include appetizers, grilled dishes, chawanmushi, and soup, ensuring a satisfying meal. Personally, I enjoyed the fatty tuna, steamed alfonsino, and Spanish mackerel the most. The egg, smooth and delicious like pudding, served as a delightful dessert. The sake selection, with around 15 varieties from different regions, is impressive, including popular choices. The restaurant offers counter and table seating, making it ideal for dates and special occasions. [Menu Ordered] - Chef's Course 15,000 yen - Kampachi, Striped Jack, Bungo Mackerel, Salt-Kettle Cooked Bluefin Tuna, Bigfin Reef Squid, Kuruma Prawn, Alfonsino, Golden Cuttlefish, Sea Urchin, Fatty Tuna, Conger Eel, Tamago, Homemade Corn Tofu, Sesame Tofu, Sashimi of Herring and Beltfish, Monkfish Liver with Nara Pickles, Steamed Alfonsino with Homemade Ponzu, Spanish Mackerel with Izumi Eggplant, Scallop Chawanmushi with Cherry Shrimp, Red Miso Soup

Today, I visited the popular sushi restaurant Ayase, which has been relocated from Marubiru. They offer carefully selected "tuna" and "sea urchin" from various regions, allowing you to enjoy exquisite and elegant sushi and sake. I tried the omakase course (15,000 yen) in a calm and high-quality counter seat. Starting with sashimi, appetizers, and grilled dishes, we enjoyed the fine food and sake to our heart's content. The nigiri sushi and other delicacies were served at the perfect timing. The chef's consideration for our pace, such as the timing of serving, brought tears to my eyes. The "kamasu" had a superb flavor and texture that made me want to savor it slowly. The "Bungo mackerel" had a thick and chewy texture with a bright sweetness that enveloped me when eaten as nigiri. The sushi rice was incredibly delicious, with a perfect balance of three types of vinegar that enhanced the flavor of the toppings. The "natural bluefin tuna from Shibukama" was the chef's recommendation, and it had a fine texture, rich fatty taste, and intense sweetness and umami. The "bigfin reef squid" was so white and beautiful that it almost looked like sushi rice, with a strong umami flavor and delicious taste. The "kuruma prawn" had a springy texture that burst in the mouth, with a sweet aroma wafting up. The "golden threadfin bream" had a hint of fat and was refreshing when eaten, especially when paired with sake. The "sea urchin" was served on seaweed by hand, with a rich and creamy flavor that was so delicious that tears and drool wouldn't stop. The "fatty tuna" melted in the mouth, and the taste of the seaweed was also delightful. The "conger eel" was soft and fluffy, with a crispy sear and a perfect sauce. The final tamago had a gentle, dessert-like flavor that I enjoyed, and we ended with red miso soup. The omakase course included five appetizers, grilled dishes, chawanmushi, and soup. It was a delightful experience to taste the most delicious seasonal ingredients without delay. Lunch starts from 5,500 yen, while dinner offers courses of 8,800 yen, 12,000 yen, and 15,000 yen. They have a wide selection of carefully selected Japanese sake, with about 15 types available at all times, including popular brands. In addition to the counter seats, they also have table seats for important business meetings. The chef and artisans provided detailed explanations about the sushi, ingredients, and selected local sake. Enjoy the elegant sushi crafted with meticulous preparation and delicate skills at Ayase Sushi. Thank you very much.

Both the appetizers and the sushi were exquisite! Everything was delicious, from the sushi to everything else. Each dish had a well-balanced and flavorful taste that was right up my alley. The photo of the large tuna was of a tuna that had been aged for a week and it was incredibly delicious. [Appetizers] - Sesame tofu, abalone, ikura: The flavors were rich and the sesame tofu was warm, rich, and delicious! - Sashimi: Sawara, sake-steamed anko, octopus, Nara pickles [Sushi] - Kamasu (barracuda) aburi - Shima aji (striped jack) - Saba (mackerel) - Gindara yuanyaki (grilled silver cod) - Kuruma ebi (tiger prawn) - Toro aged for one week - Sakuradai chawanmushi with light bean sauce - Nodoguro (blackthroat seaperch) - Uni (sea urchin) - Hotate (scallop) - Torotaku (fatty tuna with pickled radish) - Aosa red miso soup - Anago (sea eel)

I made a reservation due to work and used it. The sushi restaurant I had previously visited at Marunouchi Building had moved to Grand Front. It was a rainy Friday evening, and I had a 20:00 reservation. The restaurant had a sign outside saying "Fully Booked" so I was glad I had made a reservation. It seemed like a system where three chefs were working at a counter in a U-shape, each making sushi for their customers. I ordered a Premium Malt's beer which was surprisingly delicious. I opted for the omakase course which included 5 appetizers and a selection of sushi. The appetizers were all delicious, especially the fried tofu with abalone and sea urchin. The sashimi was also outstanding, particularly the seared blackthroat seaperch. The course also included a grilled fish collar, steamed sakuradai, red seaweed soup, and a variety of sushi including tuna, sea bream, mackerel, and more. The dessert was a pudding-like egg custard which was a perfect ending to the meal. The staff, including the young male waiter and the skilled chef who served us, were all very attentive and professional. The chef seemed to be able to run the restaurant even in the absence of the head chef. It was impressive to see the talent of the younger generation in various fields, including the culinary arts. The counter seats were filled with tourists, couples on dates, and people celebrating birthdays, all enjoying their sushi and drinks. The restaurant also had private rooms which were fully occupied by business-related groups. Although Grand Front seemed intimidating, this restaurant made me want to visit again. I also thought it would be a great place to go with my friends who have been doing a "sushi savings" challenge on the food review website for the past two years. I left the restaurant with a plan to suggest it to them.

The restaurant recently moved to Grand Front with prices ranging from 8800 yen. The atmosphere inside is spacious and luxurious, with a high-class feel from the exterior to the floor. The menu included sesame tofu, sashimi, octopus and foie gras, steamed saury, grilled silver cod, and various nigiri sushi. The sushi rice had a nice blend of flavors with a strong acidity, and the dishes like the striped jack and eel were delicious. The restaurant has both counter seating and private rooms, making it suitable for dates or business meals. Overall, it was a delightful dining experience.

Popular sushi restaurant "Ayase" in Marubiru has been relocated to the 8th floor of Grand Front South Building, with a new look! The sophisticated atmosphere is perfect for a date, entertaining guests, or any special occasion. Omakase course for 15,000 yen includes: Fried sesame tofu, Wakayama bonito sashimi, Chiba swordfish, Octopus and anglerfish liver stew, Mie prefecture saury steamed in sake, Nigiri sushi - golden eye snapper, striped jack, Bungo mackerel, Grilled silver cod collar, Nigiri sushi - natural bluefin tuna from Sakaiminato, Amakusa prawn, Sakura sea bream chawanmushi, Nigiri sushi - Hokkaido sea urchin, Nagasaki blackthroat seaperch, Hokkaido scallop, Fatty tuna, Grilled conger eel, Clear soup, Tamago. The sushi rice is blended with red vinegar and other ingredients, giving it a strong acidity and firm texture. The meticulous knife work enhances the texture of the various carefully selected ingredients. Lunch is also available at a reasonable price, so I would like to try it out for lunch as well! Highly recommended. Thank you for the wonderful meal! 🌟

Moved to the 8th floor of Grand Front‼️ Had lunch at the very popular "Sushi Ayase" in Marubiru♡ The taste is amazing, and the customer service is excellent (⸝⸝⸝ᵒ̴̶̷̥́ ⌑ ᵒ̴̶̷̣̥̀⸝⸝⸝) Their specialty vinegared rice blend is delicious⸜(*ˊᵕˋ*)⸝‬ Osaka / Umeda "Sushi Ayase" ■ Lunch limited omakase sushi set 5,500 yen ▫️Appetizer・Okinawa sudaiku ▫️Sushi [8 pieces of nigiri + uni + gourd roll + tamago]・Aomori hirame / Chiba shima aji / Oita Bungo mackerel・Tottori natural bluefin tuna / Wakayama bonito / Hokkaido salmon roe・Hokkaido uni / Hokkaido scallop ▫️Chawanmushi ▫️Soup They offer a variety of local sake to match the sushi, and their recommended "tuna" and "uni" from around the country are outstanding. For a luxurious lunch or special occasion, definitely give it a try! It was delicious! Thank you for the meal♡♱⋰ ⋱✮⋰ ⋱♱⋰ ⋱✮⋰ ⋱♱⋰ ⋱✮ "Sushi Ayase" Osaka, Osaka City, Kita-ku, Ofukacho 4-20 Grand Front South Building 8F 06-6131-5803 11:00-14:00 (L.O. 13:30) 17:00-22:30 (L.O. 22:00)♱⋰ ⋱✮⋰ ⋱♱⋰ ⋱✮⋰ ⋱♱⋰ ⋱✮

【Osaka Umeda】"Sushi Ayase" △5 minutes walk from Umeda Station △Budget per person 5,000 yen〜 △If interested, save it before you forget【Save】┈ ┈ ┈ ┈ ┈ ┈ ┈ ┈ ┈ ┈ ┈ ┈ ┈ ┈ ┈■Lunch limited: Chef's choice sushi set 5,500 yen▫️Appetizer: Okinawa sudaiku▫️Sushi [8 pieces + sea urchin + gourd roll + omelette]: Aomori flounder / Chiba horse mackerel / Oita horse mackerel / Tottori natural bluefin tuna / Wakayama bonito / Hokkaido salmon roe / Hokkaido scallop / Aichi eel▫️Chawanmushi▫️Soup┈ ┈ ┈ ┈ ┈ ┈ ┈ ┈ ┈ ┈ ┈ ┈ ┈ ┈ ┈"Sushi Ayase" is a sushi restaurant located in Umeda Grand Front in Osaka. This time, I ordered the lunch limited chef's choice sushi set, priced at 5,500 yen. The appetizer that came first was Okinawa sudaiku, which really opened up my appetite. The sushi included Aomori flounder, Chiba horse mackerel, Oita horse mackerel, and more, totaling 8 pieces, each elegantly crafted and full of fresh and rich flavors. Especially, the Hokkaido scallop was incredibly fresh and delicious. With gourd roll, omelette, and sea urchin accompanying the sushi, the variety kept things interesting. Additionally, the chawanmushi and soup added to the overall satisfaction of the meal. While the price may seem high, the quality and freshness of the sushi, along with the variety, make it worth it. Perfect for a luxurious lunch treat once in a while, and definitely a place worth revisiting.

Today, I had sushi at "Sushi Ayase" on the 8th floor of the South Building, which is the closest to JR Osaka Station at Grand Front Osaka. The atmosphere was nice with an L-shaped counter and private rooms, seating around 30 people. I opted for the omakase course, which includes 5 appetizers, grilled dish, chawanmushi, selected sushi, soup, and dessert. The appetizers were delicious, especially the fried tofu topped with abalone and sea urchin. The sashimi was fresh and flavorful, with highlights like seared blackthroat seaperch and sake-steamed Spanish mackerel. The sushi selection was top-notch, with standout items like Kumamoto shrimp and Hokkaido sea urchin. The grilled silver whiting collar was a delightful contrast of textures. The chawanmushi with cherry snapper was elegant, and the red miso soup with seaweed was comforting. The meal ended with a unique dessert of egg, almost like a pudding. Overall, the quality of the sushi, the rice, the service, and the ambiance exceeded my expectations. It was a truly satisfying dining experience.

On this day, I went to a sushi restaurant with my friend. It is located on the 8th floor of Grand Front. The restaurant has a spacious and elegant atmosphere. There is a magnificent ice room placed in front of the counter. We chose the 15,000 yen chef's course. Although the details were explained by the staff, I may not remember everything accurately due to being a little tipsy haha. - First Course: Sesame tofu with clear soup, Ezo abalone and sea urchin with sesame flavor. The sesame tofu matched well with the clear soup, and the Ezo abalone was tender with sweet sea urchin, a lovely dish. - Sashimi: Katsuo from Wakayama, seared black Japanese sea bass, shiso leaves from Shizuoka, myoga, and fava beans. The presentation was beautiful. The katsuo had no fishy taste, and the black sea bass was rich in flavor. - Steamed Sawara from Toushijima, Mie with homemade ponzu. The fluffy Spanish mackerel with mild ponzu was exquisite. - Ankimo and Nara pickles from Hokkaido, octopus simmered in Akashi style. The combination of ankimo, Nara pickles, and simmered octopus was amazing. - Nigiri: Kinmedai from Yaizu, striped jack from Chiba. The best quality toppings with red vinegar rice were incredibly delicious. - Grilled Ginmutsu collar with miso. The fatty and tender meat was fluffy inside and crispy outside, a delightful dish. - Nigiri: Mackerel from Bungo, Kamashita from Saga, Toro from Nagasaki, Nodoguro, and red-eyed snapper. The mackerel was excellent, but the toro and nodoguro were unbelievably delicious. - Steamed egg custard with light beans. A comforting dish with beautiful green color. - Sake: "Saké Impressions" in a stylish bottle. The fresh taste of the saké was enhanced by the freshness of the bottle. - Nigiri: Carabineros from Amakusa, scallop from Hokkaido, boiled anago from Tsushima. The carabineros and scallop were impressive, and the boiled anago was a delightful way to end. - Red miso soup with a rich and satisfying flavor. - Dessert: Tamago (egg custard). It was described as a pudding, and it was surprisingly delicious, even better than pastries. Overall, it was an amazing restaurant that made me want to come back again.

This time, a popular sushi restaurant that was located in Marubiru in Osaka has been relocated to the 8th floor of Grand Front Osaka. The access is excellent as it is directly connected to Osaka Station, making it easy to get to. I visited for a lunch-only nigiri course. - Appetizer: 8 pieces of mozuku sushi with dried gourd roll - Hirame (flounder) with engawa (fluke fin) - Striped jack - Mackerel (2 pieces) - Akami-zuke (marinated lean tuna) - Bonito - Salmon roe - Sea urchin - Scallop - Additional 3 pieces of dried gourd roll - Kohada (gizzard shad) - Seared swordfish - Mackerel with red vinegar The sushi rice was firm with a noticeable acidity.

Ryomura-san Goyou (Cure Coral) - Birthday commemoration day. The store has moved from Marvile to Grand Front. I had been to Marvile a few times before, the last time being 4 and a half years ago. According to the course content on Tabelog, it was supposed to include a small skin, but it wasn't there, so I ordered it separately. It might be within the margin of error. Delicious smile~! Kyoto Tamagawa Special Junmai Sake Miyagi Hidamari Rich Dry Junmai Ginjo Yamaguchi Dassai 30% Off Course 5 dishes Grilled dish Chawanmushi Sushi Soup White shrimp Honmaguro Pickled shellfish Salmon roe Toro Tekka roll Skin