"Sushi SAEKI in Kitashinchi" reopened in May 2022 on the 3rd floor of the new YAMANA K2 building on the main street of Kitashinchi. I received a postcard from the head chef and expressed my desire to visit on a day when the head chef would be there. I used to visit regularly when they were in Kitashinchi before, so it feels nostalgic to be back. The head chef only comes to Kitashinchi to make sushi two days a month, so it's a premium experience. Normally, Kawaguchi, who was second in command at the long-standing "Harasho" in Osaka, is in charge of the restaurant. As I entered the restaurant on this day, I was impressed by the luxurious ingredients such as matsutake mushrooms, abalone, and tuna lined up. We started with a toast of Champagne Henri Giraud with the SAEKI logo on it. Here is what I had this time (※ for appetizers and ● for sushi): - Hokkaido matsutake mushroom chawanmushi - Meichidai with caviar and okra - Hana jellyfish and komatsuna with island pickled scallion salad - Sushi SAEKI's octopus rice with octopus from Akashi and edamame - 38kg Aburabozu from Aomori - Extra-large abalone from Awaji Island with Naruto wakame, abalone mushrooms, and abalone liver soy sauce - Salted bonito tuna - Medium fatty tuna - Gizzard shad - Fresh squid - Squid legs - Uni and fresh ikura mini bowl from Hokkaido - Shrimp with shrimp flakes made from shrimp heads - Horse mackerel - Ishikage clam - Conger eel - Fatty tuna - Peach from Okayama Among the dishes I had, the seasonal matsutake mushroom chawanmushi and Sushi SAEKI's octopus rice were delicious. The sushi, especially the mini bowl of Hokkaido uni and fresh ikura, was incredibly tasty! I also visit their Ginza branch, but being able to enjoy SAEKI's sushi in Kitashinchi is truly delightful. I definitely want to visit again. Thank you for reading until the end! If you could give me a 'like,' 'follow,' or 'save the restaurant,' it would be a great encouragement for me, so thank you in advance!"

The food is always delicious. It may not be exceptional, but it is consistently good so I will definitely go back. It's nice that they serve not only sushi but also other dishes. This restaurant only offers courses. It's a place where you can enjoy creative dishes.

I went to Kitashinchi Sake for the first time. This time, I started with beer, which is rare for me, and had a good amount of one-dish dishes followed by plenty of sushi. Finally, I finished with a refreshing ice cream and left feeling very satisfied with the content of the meal.

I wanted to go to the restaurant✨ Honestly, I thought I could have a more leisurely time with a slightly longer course, but it was faster than I expected. The ingredients were good, so of course it was delicious and satisfying, but overall, I felt it wouldn't quite reach 4.0. I would like to try the one in Kyoto too! Thank you for the meal.

I had the opportunity to dine at the highly admired Saeki-san's restaurant. I was able to make a reservation for OMAKASE. The counter can accommodate up to 9 people. The sushi was truly delicious, and they also had a great selection of sake. Personally, I enjoyed the variety of beautiful dishes and plates.

First visit, the quality of the ingredients is clearly outstanding, and they had Juyondai sake so I ordered it, very satisfied. The chef was also friendly, and I had a delicious and enjoyable time. I realized that the quality of the ingredients is crucial for sushi. Definitely a place I would like to visit again.

We used this restaurant for a private dining experience with three men. It was an experience that far exceeded our expectations. The quality of the appetizers, the attention to ingredients, and the cooking methods were all excellent. We had a total of 17 dishes including appetizers and desserts. The price was slightly over 30,000 yen per person. Even though we didn't drink much alcohol, we felt that the sushi restaurant was quite expensive. However, we were more than satisfied with the experience. The head chef also personally engaged with each customer, providing original conversations, and the atmosphere was very pleasant. It was truly an unforgettable experience. Thank you for the wonderful meal.

No.34 Sae Katsu @Kitashinchi [Selected as one of the top 5000 restaurants on Tabelog] The newly opened sushi restaurant Sae Katsu in May 2022 is run by Chef Tomoji Kawaguchi, who trained for 8 years at the Michelin 2-star restaurant "Sushi Genmasa"! The atmosphere is great because he is friendly and funny. The small dishes and sushi were delicious. The bill came to around 30,000 yen per person including drinks. I will definitely go again! #SaeKatsu #Kitashinchi #Osaka #sushi #OsakaGourmet #foodie #sushigram

OMAKASE, various kinds of alcohol, total of about 37,000 yen. A restaurant run by a disciple of the renowned Saeki Taisho, known for his energetic personality. Made a reservation for OMAKASE and visited. Only two other customers at 8:30 pm on a weekday. The interior of the restaurant is beautiful. The head chef is a straightforward and athletic type, resembling a bit of Gussan. The food was decent. The appetizers starting with the sea bream were delicious. However, while the presentation of the abalone was impressive, it wasn't as appreciated when served in a soup. The sushi was skillfully prepared, with the squid garnish enhancing the sweetness. The horse mackerel was fresh and tasty without any fishy smell. The cooked clam was tender and delicious. Ended with an additional tekka maki after the fatty tuna. Some dishes were outstanding, while others were disappointing. It seems like it will take some time for the restaurant to reach its full potential, but I see the possibility. The chef has a good personality, so I hope they continue to improve. I will definitely visit again in a few years.

Every time, luxurious ingredients are lined up, and just looking at them is satisfying. The abalone welcomes you with a bang! The fun chef makes the atmosphere very comfortable. It's a delicious and enjoyable happy time. I always end up staying long after finishing. Thank you for the feast! #Gourmet #OsakaGourmet #KitashinchiGourmet #BClassGourmet #FoodWalk #Foodstagram #PopularRestaurant #HungryDiary #Sushi

It was my first visit. I tried all the courses and added 2 more pieces. I had about 3-4 drinks. It cost around 35,000 yen per person. It seems to be a difficult-to-reserve restaurant, as there are many such places lately. The food was delicious, but considering that, I think it's better to stick to my regular restaurant. It was tasty, but the price was fair.

When the door opens, a sophisticated and beautiful space spreads out before your eyes ✨. There are stylish sushi plates on a white wooden counter. And guess what? Last time, we were greeted with 'maguro' and 'awabi' displayed on the counter, but this time it was 'kani' and 'fugu shirako'. The impact of the 7kg fugu shirako was truly impressive. The food is only available in an omakase course, with the possibility of additional items. The highlights included 'noresore' served like somen in a dashi broth, 'fugu skin yudofu' with steamed awabi, 'fugu osumashi' with tender fugu meat, 'karasumi mochi' which was delicious, 'fugu yaki shirako' that was melt-in-your-mouth, 'kani shabu shabu' that had everyone cheering, and many more exquisite dishes. The meal ended with a luxurious dessert of homemade azuki ice cream. The course was a delicate and flavorful experience of seasonal ingredients. It was a fun and enjoyable time with delicious food. Reservations can be made through OMAKASE. Make sure to visit before it becomes even more difficult to secure a reservation. Thank you for the meal!

Sushi Sae Saki in Kitashinchi, Osaka, was amazing today! The dishes included: - Anago fry with somen broth, a delicacy from Kochi Prefecture known as the "water fairy." - Fugu skin with steamed abalone, topped with caviar. - Fugu soup with a subtle and elegant taste. - Grilled mochi with karasumi (bottarga). - Grilled shirako with soy sauce. - Matsuba crab shabu-shabu with rape blossom sauce and fresh wakame. - Karasumi rice bowl. - Uni and ikura rice bowl with completely natural ingredients. - Nigiri sushi including ken saki squid, flatfish, Korean mackerel, red clam, marinated akami tuna, and a special cut called "kotoro" that was the highlight of the day. - Kohada, amaebi, anago, and torotaku hand rolls. - Hoshigaki roll. - Red bean gelato for dessert. It was a delightful and satisfying meal, filled with happiness and great company. Can't wait to go back! #SushiSaeSaki #OsakaDining #SushiExperience

The course included 3 kilograms of high-quality pufferfish meat and a whopping 7 kilograms of white roe, which is quite rare to see. The standout dish of the day was the swordtip squid sashimi, expertly sliced to perfection. The sea urchin was incredibly creamy and perfectly seasoned. The small toro was light and delicious, with a slightly fatty texture. Overall, the dishes were skillfully prepared and very tasty.

I was invited by an old friend to a revived famous restaurant in Osaka - Kitashinchi. Everything was delicious, especially the tuna from Oma. The sushi was amazing. #Osaka #OsakaDinner #OsakaSushi #OsakaGourmet #Kitashinchi #KitashinchiDinner #KitashinchiSushi #KitashinchiGourmet #Nigiri #KitashinchiSaezushi #Saezushi #HighRatingOnTabelog #TabelogRating3.5Above #DifficultToReserve #SushiLover #SushiEnthusiast #WantToConnectWithSushiLovers #WantToConnectWithFoodLovers #OmaTuna #Kohada #Uni #MarinatedTuna #Chutoro #KansaiGourmet #UniKura #SushiTime #ToroTaku

Chawanmushi ◎ Steamed cod milt with Shirauo (whitebait) ◎ Tsubugai (whelk) and Matsutake mushrooms with caviar salt ○ Kawahagi (thread-sail filefish) ☆ Saba (mackerel) sushi with liver and vegetables ☆ Shibayama crab ☆ Kensaki (swordtip squid) ◎ Tai (sea bream) ◎ Sawara (Spanish mackerel) ◎ Sanma (Pacific saury) ☆ Medium fatty tuna marinated ◎ Uni (sea urchin) and ikura (salmon roe) rice bowl ☆ Soro (gizzard shad) sushi ◎ Kuruma ebi (Japanese tiger prawn) ○ [Rating] ☆☆☆☆☆☆◎○△▲× First visit. I went to the restaurant because I heard it had reopened in Shinchi and was popular. Mr. Saeki comes here about twice a month, but normally Mr. Kawaguchi, who is from Hara Masashi, runs the Shinchi store. When Mr. Saeki was in Shinchi, I used to visit once a month and it was my favorite restaurant, but now in Kyoto and Shinchi, I felt that the atmosphere has changed. I will not visit again. Drinks: Highball x2, Shochu with water x1, 4 cups of sake. Bill for 2 people: 76,000 yen.

Today, I visited Sushi restaurant Sae Ki in Kitashinchi, which has expanded to Kitashinchi, Kyoto, and Ginza. They offer an omakase course with a variety of fresh seasonal ingredients like Kawahagi, Matsuba Crab, Ikura, Shirauo, and Hatahata. The friendly owner engages in pleasant conversations while serving delicious sake. Sae Ki in Kitashinchi is highly recommended for its quality and variety of sushi. The omakase course costs 27,500 yen and includes dishes like steamed shirako, codfish with purple cabbage, Toyama white shrimp, caviar, turban shell, and mibuna. Other highlights include grilled Kawahagi liver, deep-fried overnight dried Hatahata, Saba sushi from Nagasaki, Matsuba crab from Shibayama, and Ken-saki squid. The course also features Aji from Tosashima, Sawara from Yamaguchi, Kamashita sushi, and Oma tuna. Lastly, there's Uni and Ikura donburi, Kuruma Ebi from Ube, Anago from Kobe Suma, Toro Taku, and a dessert of Tamba chestnut gelato.

Saezushi in Kitashinchi. This was my visit to the restaurant, and the high-quality ingredients used for the dishes were delicious. The sushi was especially tasty. The chef took great care in showing the ingredients, reminiscent of the style of Saeki-san from the old days in Kitashinchi. Watching the chef prepare tuna and other dishes right in front of you is always enjoyable, making it a great experience for anyone you go with. The sea urchin, which was not treated with alum at all, was incredibly fresh and delicious.

Sushi Saezushi, run by Chef Saeki, has branches in various locations such as Kitashinchi, Ginza, Sheraton Tokyo, and Kyoto. The Kitashinchi branch is the newest addition, and although the operations may still be a bit chaotic, the food was consistently excellent on the day when Chef Saeki was present. The menu included dishes like steamed cod with egg, white shrimp with caviar, matsutake mushrooms, mirugai, and more. Overall, it was a delightful dining experience at the Kitashinchi branch of Sushi Saezushi.

Sae-ki-san returned to Kitashinchi and found that the newly built Yamana Building had a slightly different menu compared to when it was Mori Building. The sushi selection was also more extensive. The appetizer was steamed Ezo abalone with bonito sauce, matsutake mushrooms, and Ise shrimp. Then there were mackerel, sardine, and fatty tuna nigiri, as well as a sushi roll with sea urchin and salmon roe. The main course included steamed conger eel, fatty tuna, and more. For dessert, we had sweet potato ice cream. The sushi rice was seasoned with red vinegar, giving it a mellow flavor, while the toppings were slightly sweet and gentle. Thank you for the delicious meal.

Sushi Saezuri in Kitashinchi Sushi tuna, abalone, matsutake mushrooms! When they are placed on the counter, the impact is incredible. The sushi set includes a bowl, rolls, and 10 pieces of sushi. There are also 7 exquisite dishes. Each one is luxurious and truly a valuable experience! If you can make a reservation, everyone should try it. #OsakaGourmetDiary Sake-drinking girls' drinking tagram Introducing gourmet food mainly in Osaka To be honest, these are just my impressions and tastes, which can vary from person to person. Check out other posts from here! ✔️