On April 23, 2023 (Sunday), I enjoyed the following dishes at the restaurant: - Tuna (Otoro) Salted and Steamed - Tuna (Chutoro) Salted and Steamed - Marinated Tuna (Akami) Salted and Steamed - Firefly Squid - Spanish Mackerel with Grated Onion and Carrot - Octopus with Uni (from Nemuro) - Ankimo (Monkfish Liver) with Nara Pickles - Daikon Radish with Sudachi Citrus - Red Eye (Nodoguro) from Tsushima - Matsuba Crab - Swordfish (Kobushi) - Steamed Crab Rice - Sweet Shrimp (Wrapped in Seaweed) - Marinated Sea Bream - Tai Fish - Swordtip Squid - Firefly Squid and Rapeseed Blossom Risotto - Fish Broth Soup - Rolled Omelette - Fourteenth Generation Super Premium Junmai Daiginjo Black Dragon - Ishidaya Junmai Daiginjo Black Dragon Shizuku - Wind Forest 25th Anniversary Future Predictions Sake - Shinsei Junmai Sake - Ama Neko Fire Sake

Sushi Takumi - Honmachi / Sushi (3-1-2 Bingo-cho, Osaka City, Chuo-ku, Rea Building 3F) ¥20,000-¥29,999 A hidden gem sushi spot in Honmachi, "Sushi Takumi," is currently a hot topic among sushi lovers. The head chef here trained at the renowned "Sushi Kizuna" and later at "Sushi Nakamoto," where he eventually took on a leading role! With such skillful hands, this young 31-year-old chef is shaping a promising future. The sushi he prepares is bound to make this place a difficult-to-reserve spot in the near future, so it's worth becoming a regular now! The restaurant has a calm atmosphere with a counter seating for 9. The variety of appetizers leading up to the sushi is plentiful, and the sushi itself is carefully crafted and delicious. The fluffy tamagoyaki (sweet omelette) served at the end is like a dessert and truly impressive. You must try it... With only the ¥19,000 omakase course available, consisting of about 20 items, the satisfaction level is high. Despite being located in Honmachi, the fact that they are open on Sundays is a major plus! Many people may not be aware of this hidden gem! ✨ Follow natsu_gourmet_osaka on Instagram, TikTok, and Tabelog for more gourmet posts! Your likes, follows, and saves are greatly appreciated! #OsakaDinner #OsakaLunch #OsakaGourmet #OsakaDrinks #FukushimaGourmet #FukushimaDrinks #FukushimaLunch #instafood #KansaiGourmet #OsakaGourmetInfo #OsakaGourmetIntroduction #WantToConnectWithFoodies #KitashinchiGourmet #KitashinchiLunch #KitashinchiDinner #ShinsaibashiGourmet #ShinsaibashiLunch #ShinsaibashiDinner #Gourmet #FoodPorn #UmedaGourmet #UmedaLunch #UmedaDinner #NambaGourmet #HonmachiGourmet #HonmachiDinner #HonmachiLunch #OsakaSushi #OsakaSushi #SushiTakumi

I came back after a week. I have visited a few times before, but this time, I am posting for the first time. In short, I really like this sushi restaurant. The sushi is delicious, of course, and I particularly like the texture of the rice and the way it complements the fish. Despite being a delicious sushi restaurant, I also love the friendly atmosphere created by the head chef.

This time was also very delicious. The sake served is always unique and interesting. I have visited a few times before, but this time I am posting for the first time. In short, I really like this sushi restaurant. The sushi is delicious, the balance of the rice and toppings is to my liking. Despite being a delicious sushi restaurant, I also love the friendly atmosphere created by the head chef.

Tsubugai and sea bream, making you feel the summer breeze. Steamed abalone, spreading a rich aroma. Hot and plump eel. Transitioning to nigiri. A summer tradition. Six-piece herring roe, delicate aroma and delicate crunch melting gracefully. White sea bream, filled with juicy umami and enhanced aroma. Striped horse mackerel, rich in flavor with a melty fat. Spear squid, sweet flavor rising up, a few drops of nestling. Elegant sweetness expressed. Flounder, a gentle sea breeze scent enveloping a sweet flavor. Akami, spreading acidity. Lightly flavored tuna. Chutoro, the richness of fat spreading and melting quickly. Otoro, refreshing aroma and excellent melt-in-your-mouth texture. Kohada, flavor penetrating, fat and flesh separating. White shrimp, filled with sweetness. Buffon sea urchin. Flatfish, feeling the charm of flatfish with dynamic texture, followed by a clear sweetness and overlapping seaweed flavor. Clam, refined taste. The more you chew, the more the aroma intensifies, enhancing the sweetness of the clam and giving a delicate yet powerful impression. Conger eel, creamy yet leaving a slight fiber texture. Additional order. Abalone, filling the mouth with aroma, rich in flavor and crisp. Flatfish. A moment of richness, herring roe. Thank you for the feast.

I'm sorry. This sushi restaurant that I love and find easy to visit is still my favorite. This time, I didn't take notes on the menu. I have visited several times before, but this is my first time posting a review. In short, it's a sushi restaurant that I really like. The sushi is delicious, and I especially enjoy the texture of the rice and the way it pairs with the toppings. Despite being a delicious sushi restaurant, I also love the friendly atmosphere created by the head chef.

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Sea grapes and threadfin bream. Sweet flounder and whelk. Steamed abalone, surprising in size. Grilled kiji-maguro, soaked in dashi broth. First course. Chutoro, with a strong aroma and quickly melting fat. A subtle acidity follows. Tuna full of the charm of summer. White sea bream, sticky sweetness intertwining. Cherry salmon, elegantly pickled with mustard. Flounder with a pleasant texture, releasing a fragrant aroma when chewed. Sweetness gradually wells up. Isaki, swelling sweetness with a generous aroma. Golden threadfin bream, overflowing with fat. Rich in flavor. Akami, abundant in iron. Toro, sweet fat melting away. A rich and refreshing fat-filled chawanmushi with a topping of nori and ginger paste. Squid tip, refreshing sweetness. Strong unity with the shari. Botan shrimp, charming sweetness. Flat shell, fibers cutting crisply. Leaving a hint of bitterness in the sweetness, showcasing the charm of the shellfish. Buffon sea urchin. Eel melting tenderly. Toro-taku. Additional serving. Small fin, sharp acidity and umami. Whelk, refreshing aroma and sweetness. Simmered clams, perfectly cooked. A course overflowing with the charm of shellfish.

A sushi restaurant in Honmachi that is open on Sundays, it was very delicious. The last tamago was so fluffy, it felt like I hadn't eaten anything. You can also get takeout. Thank you for the feast! #Gourmet #OsakaGourmet #HonmachiGourmet #BClassGourmet #FoodTour #Foodstagram #HardToReserveRestaurant #Sushi

I am convinced that this restaurant will undoubtedly become one of the most difficult to book in Osaka in the future. Every aspect was fantastic, from the appetizers leading up to the sushi, the composition of the sushi, and even the tamago at the end. The temperature of the shari, the way the fish was cut, everything was superb. I highly recommend this sushi restaurant in Osaka, it's definitely in the top three.

This time as well, the course was stable and satisfying. There are always unique Japanese sake selections. I will visit regularly! The dishes I had included scallops, swordfish, octopus, blackthroat seaperch, fatty tuna, golden eye snapper, herring, shrimp, sea urchin, conger eel, etc.

【Selected as one of the top 5000 restaurants on Tabelog】Sushi Takumi: A shop run by a 31-year-old young head chef who trained at the famous restaurant "Sushi Kizuna" in Honmachi. I feel like it will be difficult to make a reservation in the future, so I will start going there regularly now, haha. The omakase course is ¥19,000 per person, with two evening sessions at 6 pm and 9 pm. The sushi is incredibly delicious, and the shari (sushi rice) is just to my liking. The view from the window has a nostalgic charm, making it highly recommended for a date. I definitely want to have a private meal with Takumi next time. #SushiTakumi #SushiInstagram #Osaka #OsakaGourmet #WantToConnectWithFoodies #HonmachiGourmet #Honmachi

Received dishes such as sushi rolls with shrimp, sea urchin, tuna, marinated sea bream, swordtip squid, firefly squid with rape blossoms risotto, and rolled omelette. Also enjoyed special selected Junmai Daiginjo sake from 14th generation and Junmai Daiginjo sake "Kokuryu" from Ishidaya.

I visited Takumi-san's restaurant, which is known for its high ratings and popularity. The sushi and appetizers were delicious. Overall, it left an impression of being delicate and elegant. Personally, I'm not a fan of firefly squid, but the one here was tasty without any unpleasant smell. The fact that they willingly accommodated my requests was also impressive.

I made a reservation through a sushi enthusiast friend and visited the restaurant. I believe the course was around 20,000 yen. The interior of the restaurant was clean and simple with a counter. The course consisted of sashimi in the first half and nigiri in the second half. The sashimi included three types of sashimi, grilled shellfish, and chawanmushi. The nigiri included tuna, sea bream, grilled cutlassfish, daikon radish, and simmered clams, among others. There were about 20 items in total. Unfortunately, it didn't suit my taste. The sashimi was the typical style you would find at a sushi restaurant, but it felt like they were just sliced without much creativity. The sushi rice had a trendy "punchy" flavor, but combined with the salty toppings, it was overwhelming. The toppings were standard. I had high expectations for some interesting dishes from the young chef, but it was mostly traditional dishes. Considering the price was a little over 20,000 yen, I left feeling a bit underwhelmed. I understand that taste is subjective and many people have given this place good reviews, so it may just not have been to my liking.

On this day in April 2023, I visited Sushi Takumi in Honmachi, Osaka for the 3,732nd time according to my Tabelog records. This restaurant is not too far from home, surprisingly offers a solid course menu at a reasonable price, and is relatively easy to make a reservation even in these times. The interior is clean and suitable for business meals. The menu I had on this day included: - Bite-sized dishes - Sea bream from Ehime - Bonito from Wakayama - Firefly squid from Toyama - Octopus - Flatfish - Me-hikari from Miyagi - Medium fatty tuna - Isaki fish - Whitefish - Cherry salmon - Chawanmushi with ginger sauce - Swordtip squid - Marinated tuna - Fatty tuna - Small fin fish - Ark shell - Purple sea urchin - Botan shrimp - Conger eel - Toro taco - Tamagoyaki #Osaka gourmet #Honmachi gourmet #Sushi #Sushi Takumi

Spring menu. Cherry trout, with a fantastic aroma. Beltfish. Octopus, with a clear sweetness. Fragrant firefly squid. Nigiri with medium fatty tuna. A refreshing aroma rushes through. The fat melts smoothly. Isaki, with a delicate sweetness and a pleasant seaweed aroma. Striped jack, with a rich umami flavor and a sharp hint of fat. Swordtip squid, with a sticky sweetness that lingers. The lingering sweetness is powerful. Akami, with a high aroma and strong umami flavor. Toro, with a hint of acidity and a clear melting fat. Ko-hire, with a firm umami flavor and a lingering aroma. A strikingly fragrant ark shell. It wraps the sweetness briskly and has a clean finish. Kantsun, with a sweet and creamy flavor and a fluffy aroma. Grape shrimp, with a luxurious sweetness. Firefly squid risotto-style. Additional: Hira shell, with a light sweetness and a crisp texture. Clams, with a dense and gentle texture filled with umami.

I have visited this sushi restaurant several times, but this is my first time posting a review. In short, I really like this sushi restaurant. The sushi is delicious, the rice and fish combination is to my liking. Despite being a delicious sushi restaurant, I also love the friendly atmosphere of the chef.

Sushi Kizuna, a skilled chef who trained at Sushi Nakamoto and became independent in his 20s! Located in the business district of Honmachi, across from the important cultural property of the Cotton Industry Association Hall, you will be greeted by the chef and a beautiful hostess as soon as you step off the elevator. The clean and beautiful interior immediately puts you at ease, and the omakase course showcases the chef's dedication to quality ingredients. Simply being delicious is not enough to survive as a sushi restaurant; the key is to provide additional value. I look forward to seeing how this restaurant continues to evolve in the future!

The Fool Course starting from 10:30 PM is a luxurious late-night meal. Fresh and delicious ingredients, stylish atmosphere, and a young chef. I tried grape shrimp for the first time, and it had a very soft and melty texture. I was really surprised by how tender the blue mackerel was. Tonight is a lucky night, thanks to my friends.

Nore sole and grated yam seaweed udon-style, starting with a gentle flavor. Chrome fish, rich and fragrant fat. Octopus. Dried mehikari fish, lightly grilled. Throat blackfish and rapeseed sauce. Medium fatty tuna, with a pleasant acidity in the fat. Isagi fish, firm texture with a hint of sweetness and a green flavor. Mackerel, melting fat with an extending aroma. Cuttlefish, firm texture. Hairy crab. Steamed egg custard with ginger sauce. Lean tuna, strong iron taste and aroma. Fatty tuna, rich and sweet fat. Enjoy the contrast with lean tuna. Fin of fish, soft skin with oozing umami, adding a touch of acidity. Sea urchin. Bouncy sweetness with shrimp. Spear squid with eggs, soft and creamy, matching the acidity of the rice. Soft and flavorful eel. Additional nigiri sushi. Red clam, biting the string before eating, strong aroma in layers. Sardine, creamy and rich fat, intense aroma. Scallop, thick and fresh aroma. Finish with tamago (egg).