Sushi Yotsuba, located just a short distance from Nishiohashi in Kitahorie 1-chome, offers an authentic Edomae sushi course. The young chef has gained experience at a famous restaurant in Sakaisuji Honmachi and in New York, and realized his dream of opening his own shop last December. He is personable, enthusiastic about research, and a true artisan dedicated to pursuing genuine deliciousness. The restaurant has seven counter seats and offers a single omakase course for 17,000 yen. True to its name, the omakase can be adjusted according to your hunger level, meaning you won’t feel the need to stop by a ramen shop on your way home, as is often the case with other omakase sushi experiences. (⁎ᵕᴗᵕ⁎) You also have the convenience of choosing your dining time in 30-minute increments between 6 PM and 8:30 PM, which is greatly appreciated. The appetizers allow you to enjoy the true flavors of the fish. The sushi rice, made sticky with red vinegar, is perfectly cooked, and the balance with carefully selected toppings from across the country showcases exceptional craftsmanship. The richness of the fish, particularly those high in fat, stands out remarkably. There is a strong sense that this restaurant is on its way to becoming a popular spot. Dishes include: - Sliced sea cucumber, flounder, and botan shrimp with abalone in liver sauce (with rice added later) - Grilled yoko-wakame with seaweed sauce - An-kimo chawanmushi (steam egg custard with monkfish liver) - Soup made with snow crab - Sushi featuring assorted fish such as mackerel, red clam, marinated black throat sea perch, tuna (from Aomori's Tachi), fatty tuna (also from Aomori), gizzard shad, sea urchin, horse mackerel, sweet shrimp, salmon roe (with sea urchin sauce), white shrimp, and a hand roll with negitoro (minced fatty tuna with green onion) - Sushi rolls with yellowtail, mackerel, eel, and dry gourd - Dessert: strawberry daifuku (rice cake with strawberry)

Located about a five-minute walk from Yotsubashi Station, this small Edomae sushi restaurant called "Yotsuba" opened in December 2023, with a young chef at the helm. It has a Tabelog rating of 3.09 and only features counter seating. By contrast, the main shop “Sushi Shinnozuke” located in Sakaisuji Honmachi boasts a high Tabelog rating of 3.71. The restaurant has a cozy atmosphere with a single slab of ginkgo wood for the counter and just six seats. While simple, it shows attention to detail throughout. The only course offered is the "Otsumami and Sushi Omakase" priced at 17,000 yen. They serve a variety of drinks, including beer, shochu, sake, and wine. The sushi here is on the smaller side, referred to as "shari koma," and they use red vinegar for the rice, which has a mild acidity. The wasabi is used sparingly, likely to allow the natural flavors of the ingredients to shine. Although I forgot to take some photos, I believe I had around 15 pieces of sushi. Including the appetizers, I enjoyed a range of high-quality ingredients like tuna, sea urchin, eel, nodoguro (blackthroat seaperch), abalone, and karasumi (dried mullet roe). Everything was delicious, but I was particularly impressed by the akagai (blood clam)—it might have been the best I've ever had. While it's not cheap, the variety of dishes offered makes it feel reasonably priced for what you get. With a calm ambiance, the young chef—back from America—offers pleasant conversation along with delicious food, making it a great place for a date or a business meeting. By the way, the restaurant's name "Yotsuba" is inspired by both Yotsubashi and the four-leaf clover. I look forward to visiting again. Thank you for the meal!

Located west of Yotsubashi Station, this sushi restaurant is nestled in an area lined with stylish cafes and interior shops. The exterior blends seamlessly with the streetscape, and upon opening the wooden door, you'll find a tranquil counter made from a single slab of ginkgo wood with seven seats. At the back, there’s a remarkable retro-style wooden refrigerator. Unlike modern refrigerators that can dry out the fish, this ice refrigerator cools with cold air from ice, providing just the right humidity for the ingredients. You can really feel the chef's passion for sushi in this carefully curated space. Behind the counter, there’s an unusually large wine cellar for a sushi restaurant, which will surely delight wine lovers. There are drinks available that are not listed on the menu, so be sure to ask about them. The sushi is particularly remarkable, featuring fragrant grilled barracuda, rich and fatty horse mackerel, and plump, aromatic shrimp. The rice is a blend of base and aged red vinegar, notably firm yet crumbly, allowing you to savor the grains. The nori used in the rolls is sourced from the Ariake Sea, crispy and full of flavor, enhancing the overall taste. The genuine shishamo from Hokkaido has a delightful aroma and rich flavor. Although it seemed like summer just ended, winter is surely on its way, and this restaurant showcases seasonal ingredients to signify the change. This is a place you'll want to visit with the arrival of each new season. The seasonal tasting menu with sushi includes: - White cod roe marinated in dashi from Hokkaido - Tsushima’s famous grouper from Kyushu - Sekokani crab innards served with a delicious crab sauce - Poached oysters from Miyagi Prefecture - Shishamo - Nigiri: squid from Fukui Prefecture, blackthroat seaperch from Fukuoka Prefecture, barracuda from Oita Prefecture, marinated tuna, and fatty tuna - Chawanmushi with clam dashi sauce - Nigiri: red clam, sea urchin, nori from the Ariake Sea, horse mackerel, and yellowtail from Himi (served with pickled daikon and a concept of yellowtail radish) - Toro-taku roll and shrimp tempura from Okinawa, plus anago (conger eel) - Miso soup - Hand roll with ankimo (monkfish liver) from Yoichi, Hokkaido, and kanpyou (dried gourd strips) - Rare cheesecake with raspberry sauce - Hakkaisan Pilsner ¥1,500 - Hiroki ¥2,000 #SushiYotsuba #YotsubashiSushi #YotsubashiGourmet #KitaHorieSushi #KitaHorieGourmet

Located just a 3-minute walk from Exit ⑥ of Yotsubashi Station, this new store in Horie opened in December last year. It's very convenient being so close to the station, and I was really eager to try it out. The restaurant has a fully reservation-based system, offering only an omakase course. The seasonal small dishes and sushi omakase are priced at ¥17,000 (tax included). The omakase sushi consists of 11 to 13 pieces, and dessert is included at the end. The rice is a blend of red vinegar and aged red vinegar, with a perfectly firm texture. The balance of soy sauce and salt on the toppings, along with how the rice dissolves, creates an exquisite match in each bite—personally, I was very satisfied. The sushi has beautifully garnished toppings, and while there were no elaborate condiments, both the toppings and nori were absolutely amazing. Here's a quick introduction of the dishes: **Appetizers:** - **Cod Milt Dashi Soaked (Hokkaido)**: Rich yet light thanks to the broth. - **Buri (Kyushu, Taisima)**: Served with grated radish ponzu, reminiscent of a hot pot. - **Seiko Crab (Crab Vinegar Sauce)**: The sauce has crunchy outer roe. - **Boiled Oyster (Miyagi)**: A large oyster cut in half. - **Shishamo and Karasumi (Hokkaido)**: Toasty and easy to eat whole. **Sushi:** - **Spear Squid (Fukui)** - **Kuro Mutsu (Fukuoka)** - **Spanish Mackerel (Oita)**: Served with salt. - **Marinated Tuna (Miyagi)** - **Fatty Tuna (Miyagi)** **Steamed Dish:** - **Chawanmushi**: Steamed egg pudding with clam broth poured on top; slightly salty. **Sushi:** - **Red Clam** - **Sea Urchin (Hokkaido)**: Served on Ariake nori. - **Big Sardine** - **Yellowtail (with thousand-layer pickles)**: Mimicking a yellowtail radish dish; great texture. - **Toro-Taku (Hand roll with Ariake nori)** - **Sweet Shrimp (Okinawa)**: Probably low-temperature cooked, super tasty. - **Grilled Eel**: Quite rare to have warm eel. **Soup:** - **Red Miso Soup (with seaweed, tofu, and wheat gluten)** **Hand Rolls:** - **Ankimo (Monkfish Liver) and Kanpyo (Dried Gourd)** **Dessert:** - **Rare Cheesecake (with raspberry sauce)**: Looks like panna cotta. I also enjoyed a drink—Hakkai-san Pilsner for ¥1,500 and Hiroki Special Junmai (Fukushima) for ¥2,000. The staff were attentive, frequently asking if I had any dislikes or if the seasoning was to my liking, making sure I was comfortable without being too cold and checking if I needed a blanket. They created a friendly atmosphere that made it feel at home, despite it being my first visit. I definitely want to become a regular here. --- **Address:** 1F Kiei Building, 1-15-9 Kitahorie, Nishi Ward, Osaka City **Phone:** 06-6684-8778 / 050-5592-6368 **Hours:** 18:00 - 23:00 (last entry by 20:30) **Closed:** Mondays and Tuesdays **Payments:** Cash or credit card accepted **Smoking:** Entirely non-smoking **Parking:** None available

I had my favorite sushi course at Sushi Yotsuba in Yotsubashi, which was priced at 17,000 yen. The meal included a variety of dishes: Hokkaido cod milt marinated in broth, boiled oysters from Miyagi Prefecture, fresh bonito from Miyagi, snow crab in red vinegar sauce, seasonal shishamo, sweetfish, grilled mackerel from Oita, Spanish mackerel, marinated tuna, fatty tuna, chawanmushi (steamed egg custard) with clam broth, red clam with sudachi, sea urchin, mackerel sushi, sweet shrimp, yellowtail with daikon, fatty tuna and takuan roll, boiled clam, anago (conger eel), soup, Hokkaido Yoichi's ankimo (monkfish liver), and a raspberry sauce rare cheesecake for dessert. The exterior of the restaurant is stunning, and upon entering, I felt the warmth of the wooden counter and the elegant atmosphere. I opted for the seasonal appetizers and the omakase sushi course, and let me tell you, it was absolutely amazing! Every detail was perfect. The first part of the meal featured exquisite dishes, starting with the cod milt, which was creamy and rich, with a hint of yuzu aroma. The boiled oysters were incredibly flavorful and the perfect accompaniment to sake. The grilled bonito and the meticulously prepared snow crab were out of this world, especially since the crab was loaded with roe! I was already satisfied at this point, but the main event was the sushi! The vinegared rice, made with red vinegar, was seasoned just right, and the fish slices were all incredibly fresh and rich in flavor. The sweetfish was melt-in-your-mouth tender, while the grilled mackerel had a delightful firmness. The fatty tuna melted in my mouth. I loved every piece! After a chawanmushi, we moved on to the second half of the sushi course. The red clam had a fantastic crunch, and it was topped generously with smooth sea urchin in a hand roll, served directly to me. The aroma of the toasted seaweed paired perfectly with the sea urchin! The sweet shrimp had a great texture, and the yellowtail with daikon provided the perfect balance, while the fatty tuna and takuan roll were also served by hand—everything was just too delicious! Personally, I adored the fluffy and delicate anago, which was my favorite. The finishing touch was the ankimo roll, with its rich flavor paired expertly with the seaweed. We even got to enjoy some dessert! I was thoroughly satisfied with the continuous deliciousness throughout the meal. The conversation with the chef was enjoyable too. Although it’s not a place I can visit regularly due to the price, I would definitely love to return for a special occasion or celebration. Thank you for the wonderful experience!

As I walked from Yotsubashi Station towards Kitahorie Shitamachi, a large cedar ball came into view in the distance. The cool night breeze swayed the noren curtains, revealing a counter and neatly arranged white chairs inside. I loved the appearance of the place, and had a good feeling about it. Tonight, a dear friend and teacher requested sushi, so I chose "Sushi Yotsuba," an under-the-radar spot I heard about from a sushi enthusiast I trust. Upon entering right when the restaurant opened, I noticed a large wine cellar lining the wall, stocked with wine, sake, and champagne. I was told to choose any seat I liked, and I opted for a spot right in front of the counter where the sushi was being prepared. The chef’s fluid motion while making sushi added to the experience, enhancing the flavors of his fresh creations. For the first drink, I picked an Ebisu beer to match my teacher's preference. After a toast, we enjoyed a large ginkgo nut, feeling the lingering taste and aroma remind us that winter was just beginning. From the grill, the fragrant scent of grilled bonito wafted through the air. My teacher, sipping his beer with delight, remarked on how delicious bonito is at this time of year, and I couldn’t help but smile. The restaurant also showcased a delicate touch reminiscent of Japanese cuisine, with a clear emphasis on the presentation of their dishes. We were served a charming lacquered bowl adorned with fish illustrations. Inside, fluffy white fish roe greeted us, bursting in our mouths with a milky richness. I was particularly delighted by the Sekokani (female snow crab), beautifully arranged on its tiny shell, which the chef gently drizzled with sauce, encapsulating the blissful taste just before the end of its season. The sushi selection varied based on availability, featuring an ample amount of 13 to 14 pieces. The sweet tilefish was plump and finely textured, while the rice was at a comfortable temperature and the seasoning mellow, complementing the fish perfectly. The delicately marbled pink tuna was the ideal representation of my sushi dreams. The lean tuna was enhanced by dipping it in a slightly sweet soy sauce, bringing out its deep red color, while the red vinegar rice paired beautifully, completing the elegant presentation. The medium-fatty tuna was visually stunning, showcasing a beautiful gradient of colors that captured my attention. I also thoroughly enjoyed the sweet shrimp. In Edo-style sushi, there is a traditional process involved, and boiling the shrimp brought out a vibrant red hue; these shrimp were among the largest I’ve encountered, embodying the essence of Edo-style craftsmanship that enhances both flavor and beauty. This restaurant truly made me appreciate the fleeting nature of sushi as a sophisticated adult indulgence. While famous spots are nice, there are such wonderful hidden gems like this if you seek them out. I definitely want to keep this restaurant in my rotation. (It’s fully reservation-based, and reservations can only be made by phone.) Thank you, chef, and it was a delightful meal. ◆◇◆◇◆◇◆◇◆◇◆◇◆◇ 【Omakase Course】 6 appetizers, 14 pieces of sushi ¥17,000 (tax included) - Ginkgo nuts - Oysters from Mie - Fish roe - Grilled bonito from Mie - Sekokani - Hokkaido's shishamo 【Sushi】 - Sweet tilefish - Seared kamasu - Marinated tuna from Mie Prefecture - Chutoro (medium-fatty tuna) - Young horse mackerel - Crab - Chawanmushi (savory egg custard) - Hokkaido uni (sea urchin) - Horse mackerel - Red clam - Sawara (Spanish mackerel) - Sweet shrimp - Toro-taku (fatty tuna with pickled vegetables) - Scallop - Simmered eel - Miso soup made with fish bones and shells Restaurant Name: Sushi Yotsuba Address: 1-15-9 Kitahorie, Nishi-ku, Osaka, Osaka Prefecture Phone: 050-5592-6368 (Reservation required, phone only)

This restaurant offers a carefully selected omakase course for 17,000 yen, featuring top-quality Edomae sushi made with selected ingredients and beautiful dishes. The standout item is the contrast of white and red, with the fatty tuna being extraordinary—its melt-in-your-mouth quality makes it irresistible. The richness of the sea urchin is intense, making it hard to swallow because of its deliciousness. The dish of cooked cod milt is so smooth that it almost disappears, creating an illusion of a mirage; it’s rich and gelatinous, akin to the pure, glowing skin of a baby. The hairy crab is served with sweet vinegar made from crab roe, which is quite unique for a sushi restaurant. Instead of the usual items, they also serve shishamo and this season’s exceptional horse mackerel, known for its high fat content, surpassing even the prized nodoguro (blackthroat seaperch). The clams are incredibly thick, and it’s my first time seeing such hefty akagai (ark shell). Each piece is crafted with care and love, showcasing the skill of the young chef. The meal concludes with a high-quality matcha pudding that easily rivals department store offerings. You’ll enjoy five seasonal dishes, fourteen pieces of sushi, a soup, and dessert—there’s an incredible amount of food that will surely impress your stomach. With only seven counter seats and completely reservation-based, this hidden gem remains relatively unknown, which is surprising given its quality, variety, and price in this location. For sushi enthusiasts, this is a must-visit spot. Don’t miss out on this hidden treasure. The young chef not only excels in sushi but also delights with seasonal appetizers. The omakase includes one dish, sushi, soup, and dessert for 17,000 yen. @sushi_yotsuba Sushi Yotsuba 1-15-9 Kitahorie, Nishi-ku, Osaka 050-5592-6368 Business Hours: Wednesday to Sunday 18:00–22:30 Closed on Mondays and Tuesdays.

Yotsuba Sushi in Yotsubashi, Osaka, offers delicious sushi and enjoyable conversations, providing a satisfying experience filled with the young chef's dedication ❤️. The chef, who has traveled overseas, brings many unique elements to the sushi that you can't find anywhere else! Here’s what you can expect: - Seasonal small dishes and an omakase sushi course for 17,000 yen (tax included). - Seasonal small dishes: 4–5 items including fried ginkgo nuts, Hokkaido cod milt, Miyagi prefecture bonito, hairy crab, and ribbonfish. - Omakase sushi: 11–13 pieces including sweetfish, Spanish mackerel, Mie prefecture tuna, marinated tuna, fatty tuna, kohada (gizzard shad), chawanmushi (egg custard), red miso soup, squid, Hokkaido sea urchin, marinated mackerel, red clam, shrimp, yellowtail, and simmered eel. They also serve various à la carte dishes, making it a place where you can feel fully satisfied with sushi alone! I was thrilled with the choice and flavor of the rice ❤️, and the speed of service and hospitality were outstanding. I highly recommend you visit! **Chef Profile**: Born in Osaka in 1986, the chef has gained experience and knowledge in Osaka, Tokyo, and overseas, which he now uses to craft sushi at Yotsuba.

In the fashionable spot of Kitahorie, Osaka, there is a hidden sushi restaurant where the rich traditions of Edomae sushi blend with innovation, showcasing a distinctive elegance and delicacy. This truly feels like high-end sushi! The sushi toppings are outstanding, but especially the rice is crafted to capture the best aspects of Kanto while appealing to Kansai preferences, making it incredibly delicious. The restaurant has a calming atmosphere with refined décor, and the personality of the head chef helps to ease any tension, creating a homey vibe where you can enjoy high-quality sushi. This contrast enhances your overall satisfaction. The only choice on the menu is the omakase course for 17,000 yen, which guarantees a completely satisfying experience. According to reviews, this place is popular across a wide range of ages from those in their 20s to middle-aged diners, and it's often frequented for special occasions such as dates, important business meetings, and family celebrations. There are only seven seats at the counter.

This is a review of "Sushi Shinnosuke," which opened last December as the second restaurant by the chef from Sakaisuji Honmachi. The interior is a sophisticated space featuring a single large ginkgo wood counter with only seven seats. The wall behind the counter is adorned with an impressive wine cellar. The seasonal dish and sushi omakase starts at ¥17,000. For the appetizers: - Ishikawa genuine octopus - Ginkgo bonito tataki - Shirako (cod milt) soaked in broth - Sawara (Spanish mackerel) with sea urchin - For the sushi: - Sweetfish - Aomori tuna - Kamasa from Oita - Chutoro from Miyagi's Shiogama - Kohada (gizzard shad) - Harii (squid) - New squid - Akau (red sea urchin) - Horse mackerel - Akagai (red clam) - Akagai (red clam) guts - Kuruma ebi (Japanese shrimp) - Buri (yellowtail) - Toro (fatty tuna) - Takutomi (cooked eel from Nagasaki) - Scallops - Gourd rolls With five appetizers and an incredible sixteen pieces of sushi, everything was delicious and exceeded expectations—definitely worth more than the price! The chef has extensive knowledge and experience, having trained in New York. The service was friendly and full of humor. I greatly appreciated the chef's wonderful response, especially since I was 30 minutes late due to my own schedule. Additionally, I liked that reservations aren't taken all at once; instead, they accept bookings in 30-minute increments starting from 6 PM. It was truly a fantastic restaurant.

I went on a久しぶり (long-awaited) visit to explore the shops in Horie♪ In the evening, I enjoyed some sushi that I had been looking forward to ❤︎ The restaurant, renovated from an old folk house, suits the stylish town of Horie perfectly and has a very cool atmosphere. The wine cellar is impressive, almost not what you would expect from a sushi restaurant❗️ The counter, made from a single slab of ginkgo wood with only 7 seats, is simply stunning❤︎ The omakase course costs 17,000 yen and includes 4 to 5 seasonal appetizers and 11 to 13 sushi pieces at this price❗️ There were also unique sushi, rolls, chawanmushi (steamed egg custard), and desserts. The tableware from Karatsu and Shigaraki is also quite tasteful. ◆ Fried Ginkgo: The ginkgo nuts were a magnificent size, shining with oil. There was salt from the new moon in Katsuura served with it. Right from the start, it was delicious❤︎ ◆ Cod Milt: Small, but lightly cooked and so plump♪ ◆ Bonito from Miyagi Prefecture: Prepared in front of us with straw grilling, the skin was fragrant and meaty, offering a hearty bite. ⚫︎ Baku Raku Star Tokujun ⚫︎ Mimuro Sugi Tokujun ◆ Octopus from Ishikawa Prefecture: Tender and full of flavor❤︎ ◆ Nodoguro (Blackthroat Sea Perch) Sushi: Opening the lid revealed the Nodoguro❗️ It was luxuriously placed on sushi rice mixed with horse manure sea urchin and red sea urchin. The Nodoguro melted in the mouth❤️ ◆ Vinegared Dish: Akagai (Red Clam) with Mozuku Seaweed and Cherry Tomatoes, a nice palate cleanser! And now, the long-awaited sushi❗️ ◆ Sweetfish: The texture is slightly sticky♪ It felt like an aged sushi, with flavors concentrated. ◆ Grilled Horse Mackerel: Grilled over charcoal for a smoky flavor. Enjoyed with salt, it's rich and flavorful. ◆ Honmaguro (Bluefin Tuna) Akami: Beautiful red flesh❤︎ ◆ Toro: The fatty part of the tuna, melts in the mouth❤️ ◆ Kohada (Gizzard Shad): Lightly pickled with strong acidity, it has a punchy flavor. You can tell it’s been carefully prepared. ◆ Kishu Plum Chawanmushi: A rare chawanmushi with plum paste, the acidity is mild. More sushi❗️ ◆ Swordtip Squid: Enjoyed with sudachi citrus, tender and sweet. ◆ Sea Urchin Dog: Wrapped in roasted Arai seaweed, the sea urchin is generously filled and absolutely delicious❤️ ◆ Horse Mackerel: I love blue fish♪ ◆ Sweet Shrimp: Just boiled, with the skin peeled in front of us. A substantial size! It had a refined sweetness and a nice texture. ◆ Akagai: Large and very satisfying! It's a bit whiter, perhaps a different type. The texture was enjoyable. ◆ Simmered Yellowtail with Daikon: Daikon pickled in salt malt. Such comforting side dishes are great. ◆ Negitoro Roll: Packed with fatty tuna❤︎ Also handed to us directly♪ ◆ Steamed Conger Eel: Fluffy♪ ◆ Tamago (Egg): Firmly cooked. ◆ Red Miso Soup ◆ Raspberry Cheese: A rare dessert in a sushi restaurant. The sweetness is modest, which is nice. The ingredients are carefully selected, and the hospitality is high, making it an incredible value‼️ I have a feeling this place will become hard to book‼️ Everything was super delicious♪ Thank you for the meal (╹◡╹)♡ Visit Score: 3.22 Sushi Yotsuba 1-15-9 Kitahorie, Nishi-ku, Osaka City ☎️ 06-6684-8778 ⏰ 18:00 - 23:00, Closed Mondays and Tuesdays 3-minute walk from Yotsubashi Station Parking: None #SushiYotsuba #HorieGourmet

✍️ "Sushi Yotsuba" is a unique dining experience that offers the following features: ☑︎ Enjoy a traditional Edomae sushi omakase course, which is the only option available. ☑︎ You can bring your own drinks! The entire space can be reserved for groups of five or more. ☑︎ There is a wide variety of wines and sake to choose from. ✍️ Order Details and Review ☑︎ Seasonal appetizers and an omakase sushi course priced at 17,000 yen, featuring: - Ginkgo nuts - Dashi-marinated cod milt - Honkatsu from Miyagi Prefecture - Hairy crab from Hokkaido - Grilled Nodoguro (blackthroat seaperch) - Vinegared Akagai (red clam) and Tomozuku seaweed - Sweet flatfish - Kamasu (Japanese mackerel) - Marinated from Aomori Prefecture - Honmaguro (tuna) from Miyagi Prefecture - Kohada (gizzard shad) from Saga Prefecture - Chawanmushi with Kishu plum - Swordfish - Red sea urchin - Horse mackerel - Sweet shrimp - Akagai (red clam) - Yellowtail - Toro-taku (fatty tuna with pickles) - Simmered Anago (conger eel) from Nagasaki Prefecture - Tamagoyaki (Japanese omelette) - Miso soup - Kanpyo roll - Rare cheesecake I made a reservation for Sunday at 7:00 PM (by appointment only). The clean and bright interior features a seven-seat counter made from a single piece of ginkgo wood. We began with ginkgo nuts, which were quite filling. Among the dishes, the highlight was the hairy crab from Hokkaido, served with plenty of flavorful miso and aromatic shiso leaves—it was absolutely delicious! The grilled Nodoguro (blackthroat seaperch) was another standout; underneath it was a rich, risotto-like mixture of Hokkaido Bafun uni and rice, enhancing the dish with its rich flavor and the delightful umami of the fish. For the sushi, both the marinated and the honmaguro were incredibly fatty and flavorful, with an incredibly smooth texture that melted in my mouth—truly one of the best I’ve had! The gari (pickled ginger) was uniquely cut into chunky pieces, offering a nice texture and perfect for cleansing the palate. The chef, who is a friendly and easygoing 38-year-old, trained abroad and possesses a wealth of knowledge and experience. The atmosphere is lovely, making it perfect for a date night! While it’s not a cheap dining option, it’s perfect for special celebrations or memorable occasions. I highly recommend visiting! (ᐡ﹒︠‧̫﹒︡ᐡ)♪

I visited on Sunday night and had the seasonal snacks and omakase sushi for ¥17,000. The chef has experience training in New York, and even though he's young, I could tell he's very dedicated to his craft. The sushi rice is made with red vinegar, which has a mild acidity, allowing you to really appreciate the quality of the ingredients. It's wonderful to have the sushi prepared right in front of you! Everything was so delicious, and there was an ample variety, leaving me very satisfied. Also, the coasters were handmade and super cute. Thank you for the meal! (*´▽`人)

**Saved for Future Reference** ***Restaurant Information*** Sushi Yotsuba 1-15-9 Kitahorie, Nishi Ward, Osaka City, Osaka Prefecture, Kiei Building 1F Hours: Wednesday - Sunday 18:00 - 23:00 *Reservation only* Tabelog Rating: 3.58 (as of posting) Closed: Monday - Tuesday Budget: Evening 18,000 - 25,000 yen No parking available / Non-smoking / Near Yotsubashi Station ***Course Details*** Omakase Course: 17,000 yen ***Review*** Located a 3-minute walk from Yotsubashi Station, this sushi restaurant opened in December 2023 and features only 7 seats with a beautiful counter made from a single piece of ginkgo wood. **Menu Highlights:** - Ginkgo - Cod milt broth - Hon-katsu from Miyagi Prefecture - True octopus from Ishikawa Prefecture - Nodoguro (blackthroat seaperch) mixed with sea urchin over sushi rice - Red clam and seaweed vinegar dish - Sweetfish - Red clam - Grilled mackerel - Young herring - Hon-tuna (red meat) from Shiohama, Mie Prefecture - Marinated tuna - Steamed egg custard with plum sauce from Kishu - Sea urchin - Horse mackerel - Sweet shrimp - Salmon roe - Squid - Yellowtail - New squid tentacles - Rolls - Eel - Cooked clam rolls - Miso soup - Egg - Rare cheesecake with strawberry sauce The rice used is Koshihikari from Niigata Prefecture. Two types of vinegar are used, with less aged red vinegar and a blend of white vinegar. They also use less sugar, making the rice light and easy to eat, rather than overwhelmingly rich. ***Highlights from the Meal:*** - Nodoguro mixed with sea urchin over sushi rice: The fish had excellent fat content! - Grilled mackerel: Again, very rich and delicious! - Hon-tuna (red meat) and marinated tuna from Shiohama: Both had strong umami flavors and were very tasty! - Sweet shrimp: Had a strong sweetness upon biting into it, excellent! The friendly chef provided insights about the ingredients and made for a welcoming atmosphere, making it accessible for sushi beginners. ***Store Interior*** Visited on a Friday after making a reservation. The warm wooden interior has a 7-seat counter, and behind the counter is a wine cellar.

【Ordered Menu】 - Omakase Appetizers and Sushi (17,000 yen per person) - Contents: Ginkgo nuts, cod milt, skipjack tuna, true octopus, pickled seaweed with red clam, black throat sea perch and sea urchin rice sushi, white甘鯛 (sweet-snapper) sushi, tuna red meat sushi, hair crab and salmon roe sushi, gizzard shad sushi, bluefin tuna chawanmushi sushi, purple sea urchin and bottle sea urchin sushi, flat horse mackerel sushi, sweet shrimp sushi, squid sushi, amberjack sushi, hand-rolled negitoro sushi, anago (conger eel) sushi, egg cheesecake. This sushi restaurant had been on my mind for a long time. We visited as a pair. The restaurant features only counter seating, where you can enjoy both individual dishes and sushi. They use seasonal ingredients that pair well with alcohol. The gari (pickled ginger) is distinctive and delicious, served in square pieces. The sweet shrimp is thick and makes you want to eat it repeatedly. The atmosphere is pleasant, making it a great recommendation for a date.

I visited Sushi Yotsuba, located in the stylish area of Horie, where you can enjoy an authentic Edo-style sushi course. Here’s the course I had: Seasonal appetizers and an omakase sushi course for ¥17,000, which included fried ginkgo nuts, cod milt in dashi broth, bonito, hairy crab, Okinawan seaweed, soft shell clam, red rockfish, sweetfish, red tuna, mackerel from Oita, bluefin tuna, kohada, chawanmushi (steamed egg custard), firefly squid, northern purple sea urchin, baby firefly squid tentacles, ark shell, ikura rice, sweet shrimp, hand-rolled negitoro, simmered clam, anago (sea eel), egg, miso soup, and a rare cheesecake. The interior has only counter seating and creates a wonderful atmosphere. The course offers many dishes, and high-end ingredients such as bluefin tuna, sea urchin, abalone, and red rockfish are used, so it is definitely not a cheap option, but the satisfaction level is incredibly high! My favorites included: - Red rockfish topped with a mix of red rockfish and sea urchin over sushi rice. The red rockfish was soft and juicy, truly impressive! - Bluefin tuna, which is said to use the part of the tuna that has no fibers, making it smooth and delicious with a perfect amount of fat. - Chawanmushi, made with sweet dried plum, which was unusual but absolutely to my liking! - Sweet shrimp, which had a plump, thick texture and was just delicious! Since I love shrimp, this was the best! All the ingredients were fresh, and I could really feel the care that went into them! The young chef in his 30s was friendly, and our conversations were enjoyable. This place would be great for special occasions or business dinners!

A handsome chef resembling Takao Ohsawa warmly embraces your heart at this emerging sushi restaurant! The balance between the sushi and appetizers was excellent. One unique feature is that there are no items placed on the counter, making the chef's work fully visible. This reflects the philosophy of showing their craft without any concealment. The sushi rice is round and the toppings sit wonderfully on top, giving it a cute appearance. The seasonal ingredients were impactful, and the quality of the rich fat was superb and delicious. The appetizers delighted the stomach, pairing beautifully with the sake. Although it was a classic sushi course, the chef's cheerful personality shone through, and the finely prepared toppings were outstanding. It was a nice touch that the chef announced the start of the second half. Thank you for the meal! 【Seasonal appetizers and assorted sushi / ¥17,000】 ◆ Mozuku seaweed salad / Akagai (Red clam) ◆ Katsuo (Skipjack tuna) ◆ Simmered octopus ◆ Ikura (Salmon roe) / sushi rice ◆ Shirako (Cod milt) ◆ Nodoguro (Black throat sea perch) / sea urchin sushi rice ◇ Amadai (Sweetfish) ◇ Akami (Red tuna) ◇ Madai (Snapper) ◇ Kamasu (Barracuda) ◇ Chutoro (Medium fatty tuna) ◆ Clam dashi chawanmushi (savory egg custard) ◇ Sea urchin ◇ Horse mackerel ◇ Kuruma shrimp ◆ Tentacle ◇ Kohada (Glistening sardine) ◇ Akagai ◇ Toro-taku (Fatty tuna and pickles) ◇ Anago (Sea eel) ◆ Clear soup ◆ Sweets

I visited a sushi restaurant in Kitahorie, Osaka, run by a young master chef. The menu features a ¥17,000 omakase course served at a counter with seven seats. The course includes: *Side Dishes: seaweed vinegar salad, bonito, boiled octopus, fish roe, and nodoguro with sea urchin. *Nigiri: sweetfish, tuna, squid, kawakawa, marinated bluefin tuna, steamed clam chawanmushi, toro-taku, small skin, red clam, eel, anago (conger eel), omelet, miso soup, and dessert. You can choose your arrival time from 6 PM to 8:30 PM in 30-minute increments, with everyone starting their meal together. The chef has a wonderful personality, and you can enjoy heartfelt conversations with him, making for a warm and cozy atmosphere. The delicious sushi provides a blissful experience.

I made a visit to "Sushi Yotsuba," located just a short walk from Yotsubashi Station on Osaka Metro, in the North Namba area I've been curious about. I went on a weekday at 7 PM. The restaurant has a calm and elegant exterior, exuding a sense of luxury. Inside, there are only 7 counter seats, and the atmosphere is just as refined as the outside. The menu consists solely of an omakase course. ■ Cod milt in broth - The plump texture was irresistible, beautifully complemented by the gentle broth. ■ Saba (Spanish mackerel) tataki - The charred skin and the chewy texture of the fish were absolutely delicious. ■ Hair crab - The sweetness of the crab meat paired perfectly with the acidity of the ponzu sauce. ■ Nodoguro (blackthroat seaperch) mini bowl - A decadent way to enjoy fatty nodoguro with sea urchin on sushi rice... it was so delicious it made me cry. ■ Sweetfish - Light and fragrant, with refined umami flavors. A delightful piece. ■ Marinated lean tuna - The sticky, clingy texture was incredibly tasty. ■ Kawahagi (filefish) - A fragrant and delicious piece. ■ Kamatoro (the fatty part of the fish) - Stunningly beautiful and so tasty it brought me to tears. ■ Kohada (gizzard shad) - A smooth transition from the fatty part of fish to kohada... I love it. ■ Ume (plum) chawanmushi (steamed egg custard) - The plum accent was a wonderful touch to the tasty custard. ■ Sea urchin hand roll - Words can't describe it; it was so delicious it made me cry. ■ Horse mackerel - The fatty sweetness and flavor were irresistible. ■ Kuruma ebi (sweet shrimp) - Plump and thick, with an amazing texture and sweet flavor that floored me. ■ Ikura (salmon roe) mini bowl - The delightful pop was simply too good. ■ Akagai (red clam) - Thick and with a texture that was too good to be true. ■ Toro-taku roll - The combination of crispy seaweed, tuna's sweetness, and the crunch of pickled daikon was unbelievably delicious. ■ Shinge squid - Cute, round, and utterly tempting. ■ Red miso soup - Comforting and soothing. ■ Tamago (sweet egg omelette) - Hearty and fluffy with a gentle sweetness. ■ Chocolate pudding - Rich and chewy, a great way to end the meal. The course was satisfying and, given the quality, 17,000 yen is a bargain. The atmosphere and service were excellent, and I could really feel the chef's dedication. It was a wonderful restaurant. Thank you for the meal!

Last December, Sushi Yotsuba opened in Yotsubashi. I was really looking forward to this day as it had been a while since I enjoyed sushi with friends. The restaurant has only six counter seats, and behind us, there was a wine cellar filled with many bottles of wine. I opted for the seasonal appetizer and sushi omakase for ¥17,000. The course included: - Sennan eggplant somen - Honkatsuo from Miyagi Prefecture - Hair crab from Hokkaido with tosasu jelly - Simmered octopus from Ishikawa Prefecture - New ikura (salmon roe) marinated in soy sauce - Nodoguro (blackthroat sea perch) with sea urchin mixed into the rice - Meichidai (meager) - Honmaguro (bluefin tuna) akami (lean part) - Kamasu (barracuda) - Sumiika (cuttlefish) - Toro (fatty tuna) seared - Ume chawanmushi (plum steamed egg) - Murasaki uni (purple sea urchin) - Tai (sea bream) from Fukui Prefecture - Kuruma ebi (sweet shrimp) - Kohada (gizzard shad) - Akagai (ark shell) from Yamaguchi Prefecture - Toro-taku (fatty tuna with takuan) - Anago (sea eel) from Nagasaki Prefecture - Red miso soup - Tamago (sweet egg omelet) - Chocolate mousse We started with the appetizers, and the eggplant somen was refreshing, with the skin being lightly seared and offering a rich flavor. The hair crab was generously shredded, making it enjoyable, and the tosasu added a mellow and refreshing taste. The octopus was tender, and before the sushi, I had a small bowl of ikura, which was bursting with flavor in my mouth. The rice underneath was luxuriously mixed with sea urchin, making for an exceptional combination. The sushi course allowed me to savor the balance of the rice and toppings, starting with slightly warm rice that gradually reached a perfect temperature. The meal started with meichidai, followed by the moistness of bluefin tuna, the fragrant kamasu, and the delightful crunch of the cuttlefish. The chawanmushi was refreshingly served with plum sauce. Next was a generous serving of sea urchin, rich and delicious. The tai was fatty, while the sweet shrimp was cooked at a low temperature, making it sweet and tender. After the large akagai, I enjoyed toro-taku as a hand roll; it was incredibly good with more toro than rice! After the comforting red miso soup, dessert arrived, which was chocolate mousse—unusual for a sushi restaurant but delicious nonetheless. The chef was attentive, checking on each guest, and was very kind. The person next to me was a guest from Hong Kong, who said they always visit whenever they come to Japan, having been a customer of the chef's previous restaurant. The atmosphere was cozy, and the food was delightful. Thank you for the wonderful meal! Sushi Yotsuba 050-5592-6368 1F Kieibi Building, 1-15-9 Kitahorie, Nishi Ward, Osaka City, Osaka https://tabelog.com/osaka/A2701/A270201/27139716/

Yotsuba Sushi in Yotsubashi has a spacious and clean counter, creating a pleasant atmosphere! The chef is very friendly and laid-back. He started his own business at a young age and has even gained experience in New York, which is really impressive! He talked to us a lot and made us feel welcome. The sushi rice is small, making it easy to eat in just one bite! Everything was truly delicious, and the sake just kept flowing! They have a wide variety of sake to choose from as well. I would love to visit again! Thank you for the wonderful meal!

I visited Sushi Yotsuba again, and it looks like they now offer reservations via Tabelog! It's so convenient. This place is really relaxing, and I can eat whenever I want—it's truly a great restaurant! My friend who came from Tokyo was really pleased, too. For more details, please check my previous post! On this particular day, the highlights were the new-season salmon roe, the swordfish dish, and the red sea urchin sushi. The rice and the flavor of the red vinegar were delicious. Everything was tasty, so I highly recommend it! There’s only a counter, so I hope it doesn’t get too crowded, but I still want to say it—everything was delicious!