【Sushi Haku】Osaka, Tanimachi Rokuchome Sushi Haku is a sushi restaurant that opened in December 2022 and operates on a reservation-only basis. I have visited this place three times already. The sushi prepared by the head chef is truly exceptional, captivating the hearts of guests with its sincere touch. The chef skillfully handles the ingredients with his knife, while also entertaining guests with his light-hearted conversation. The restaurant has a traditional Japanese atmosphere with only counter seats, providing a spacious and unobstructed view. On this visit, I enjoyed the omakase course (23,000 yen) featuring the freshest ingredients of the day. The chef served exquisite dishes and exceptional sushi to the guests. The evening began with a toast while enjoying the chef's skilled craftsmanship. The "Mebaru" (from Wakayama) sashimi was light and elegant in flavor. The "Firefly squid wrapped in seaweed" (from Toyama) was a delicacy that showcased the sweetness of the squid. The "Straw-grilled bonito" (from Kochi) had a perfect balance of fat and smoky aroma. The "Hokkaido sea urchin steamed with liver sauce" had a creamy wasabi-colored liver sauce that complemented the sea urchin beautifully. The sea urchin was then mixed with the leftover liver sauce and served as a second dish, creating a delightful experience. The "Nori Chawanmushi" (from Nagasaki) was a warm and gentle dish that combined egg with seaweed. The "Kensaki squid" (from Awaji Island) had a transparent appearance with a crunchy texture. The "Sweet shrimp" (from Hokkaido) was fresh and sweet, leaving a lingering taste in the mouth. The "Salmon roe" (from Hokkaido) burst with flavor in the mouth, leaving no trace of the skin. The "Horse mackerel" (from Wakayama) had a fatty and firm texture that paired well with sake. The "Tuna" (from Miyagi) had a smooth texture and rich flavor, showcasing its premium quality. The "Chutoro" (from Miyagi) had a surprisingly sweet taste and a perfect balance of fat. The "Golden-eye snapper" (from Chiba) was presented by the chef, with its thick flesh and seared skin releasing a fragrant aroma. The "Kohada" (from Nagasaki) had a beautiful appearance with its thick and shiny flesh, showcasing the superb quality of the fish. The "Botan shrimp" (from Amakusa, Nagasaki) had a unique texture and sweetness that blended perfectly with the vinegared rice. The "Sea urchin" (from Aomori) shone like gold and offered a rich and flavorful taste. Each bite was a delightful experience of the ocean's essence. The meal ended with "Anago" (choose between salt or sweet sauce), which melted in the mouth like a sweet treat. The "Toro Taku" (from Miyagi) was handed directly by the chef and was beyond delicious. Finally, we enjoyed a comforting red miso soup and shared a luxurious birthday cake with a guest celebrating their birthday that day. The dimming of the lights in the restaurant added a touch of elegance to the surprise. The first floor has counter seats, while the second floor has a bar space with a wine cellar, making it suitable for pre- and post-dinner gatherings. Sushi Haku has become a very popular restaurant, so be sure to make a reservation in advance. It is a place where you can enjoy a course meal meticulously prepared by skilled chefs, surrounded by a warm and welcoming atmosphere. The chef's personality and the excellent service from the staff add to the overall wonderful experience. Take your time and indulge in a moment of gourmet bliss. This is Sushi Haku.

Sushi Shiro @ Chuo-ku, Osaka ★★★★ I was invited by someone who always treats me well, and I couldn't wait to visit Sushi Shiro in Tanimachi Rokuchome for the first time. The omakase course included various dishes like sea bream, bonito, local whitefish, octopus, managatsuo, mozuku seaweed, black abalone, and snow crab chawanmushi. The sushi selection featured sea bream, spear squid, salmon roe, striped jack, marinated tuna, fatty tuna, fatty mackerel, blackthroat seaperch, sea urchin, shrimp, and salt-grilled conger eel. The meal ended with red miso soup and dessert. We enjoyed sake like Shikisaki, Rumiko's sake, Harushika extra dry, Senkai extra dry, and Kohsen. The sushi, crafted by the chef from a Michelin-starred restaurant, was incredibly delicious. The restaurant, run by two brothers from Korea, had a great atmosphere and attention to detail in their tableware. The fatty mackerel was especially tasty. It was a delightful experience. Thank you for the wonderful meal! Location: 1-27-8 Uemachi, Chuo-ku, Osaka. #SushiShiro #sushi #KansaiGourmet #OsakaGourmet #Kaiseki #Gourmet #Tabelog #Delicious #Foodporn #FattyTuna #MarinatedTuna #BlackthroatSeaperch #Tanimachi6Gourmet #Tanimachi6 #Gourmetstagram #Foodie #tmzoooGourmet

Amazing, the impression is that they spent a lot of money on this establishment. From the sushi to the tableware, the attention to detail and the interior design were top-notch. I apologize for not having a photo of the 2nd floor. The tableware was Hermes, and each plate was a delight to look at. The sushi rice had a rich flavor, and as someone who prefers a stronger red vinegar taste, it was perfect for me! I will definitely be coming back. You can feel the fine attention to detail in each piece of sushi, as well as in the plates and interior design, making it a blissful experience.

Located in Gai 6, this sushi restaurant has an amazing atmosphere. The head chef, who has experience at a Michelin-starred restaurant, serves incredibly delicious sushi. The restaurant is run by a friendly pair of brothers, and the high-class interior is lovely. The omakase course costs 23,000 yen and includes a variety of dishes such as appetizers, sashimi, grilled items, steamed dishes, soup, and dessert. The abalone steamed dish is tender and flavorful, especially when mixed with liver sauce to create a risotto-like dish. The chef's precise knife skills result in melt-in-your-mouth sushi, such as the rich saury and delicious lean tuna. The freshly grilled nodoguro, wrapped in seaweed, is also a highlight. The plump shrimp, uni, and other sushi are all exceptional. The theme of the restaurant is "an adult hideaway for the ultimate taste experience and blissful moment." I definitely want to visit again. The restaurant has only counter seating, with a bar on the second floor as well. Check out my Instagram for more foodie updates @misa_stagram_osaka.

Located in Ginza 6, this sushi restaurant has a fantastic atmosphere. The head chef, who trained at a Michelin-starred restaurant, serves incredibly delicious sushi. The upscale interior of the restaurant is lovely. The omakase course costs 23,000 yen and includes various dishes such as appetizers, sashimi, grilled dishes, steamed dishes, soup, and dessert. The theme of the restaurant is "A moment of bliss in an adult hideaway with the highest flavors." The seasonal ingredients and skilled craftsmanship create exquisite flavors. The restaurant has only counter seats, and there is also a bar on the second floor. Dieting can start tomorrow.

I found a perfect sushi restaurant for a date❣️ The interior has only counter seats and there is a waiting area on the second floor for those who arrive early!! It's about a 5-minute walk from Exit 7 of Tanimachi Rokuchome Station on the Nagahori Tsurumi-Ryokuchi Line and the Tanimachi Line! Perfect for anniversaries, dates, or special occasions with loved ones ===========

Last December, a new restaurant opened by Korean brothers has been a place I have been supporting since its opening. Not only is the food delicious, but the attention to detail in the interior, tableware, and selection of drinks is unparalleled in recent openings in the Kansai region. The hospitality is exceptional, with one brother having a background in a famous hotel and the other having trained under a renowned chef in a high-end restaurant. Despite being a small sushi restaurant, it exudes a sense of luxury that is hard to find elsewhere. In recent years, many young Japanese sushi restaurants have been opening, but they often focus on flashy appearances and unnecessary gimmicks, which can be tiresome. The service, influenced by the hotel background, is top-notch and sets a great example for Japanese sushi restaurants to follow. I truly believe that in the near future, a certain world-famous gourmet guide will not overlook this place. Additionally, we received a surprise gift of a very rare Korean liquor, which was a valuable souvenir. The menu included various dishes and sushi items, such as Mebaru, Katsuo, Akou, Ainame, Steamed Abalone, Liver Sauce, Hamo Chawanmushi, among others. It was a delightful dining experience overall.

The food was very satisfying! Each dish was delicately prepared, had a great texture, and was incredibly delicious. The service from the older brother was very polite and he was also very interesting to talk to! Every dish prepared by the younger brother was exquisite! The restaurant was very clean and the restroom was well-maintained with individually wrapped toilet paper with the restaurant's name stamped on it, which added to the cleanliness. I will definitely be visiting again soon!! Thank you very much! ✅

Elevate your sushi experience at Tanimachi Rokuchome's "Sushi Shiro" for a special moment✨ My second visit here was an unforgettable experience. It's truly an adult hideaway where you can enjoy the ultimate flavors and blissful moments. The omakase course for ¥23,000 includes appetizers, grilled dishes, steamed dishes, soup, and sushi. The ingredients are carefully selected and the dishes are expertly prepared to bring out the natural flavors. The seafood is sourced directly from fishermen, ensuring freshness and quality. The abalone steamed dish was a favorite of mine, simple yet incredibly delicious. The sushi rice, seasoned with a blend of six types of vinegar, melts in your mouth with a subtle vinegar flavor. Each piece of sushi is generously topped with fresh ingredients, including sea urchin and fatty tuna that literally melt in your mouth. The presentation is also exquisite, with dishes served on HERMES plates and Baccarat glasses. It truly feels like a luxurious experience. The combination of high-quality ingredients and skilled craftsmanship creates a wonderful dining experience from start to finish. The restaurant has even improved since my last visit, making me want to come back again and again. It's a fantastic place for special occasions or celebrations.

Sushi Shiro, which opened in December last year in Tanimachi Rokuchome, is an elegant sushi restaurant that brings out the goodness of the ingredients for dinner. The omakase course costs 23,000 yen and includes dishes like Mebaru, Katsuo, Akou, grilled dishes, steamed Akou, Abalone steamed, Nori Chawanmushi, sushi with various toppings, red miso soup, dessert, and green tea. The serving process uses Hermes tableware, which is a feast for the eyes. The vinegar used in the sushi rice has a sharp taste. The first floor has a crisp atmosphere, and the second floor is also lovely with a chic space featuring Hermes lamps and crystal decorations. The restroom also has Hermes tissue cases, making it a luxurious space.

In Ginza 6-chome, there is a very popular sushi restaurant called "Sushi Shiro," where a chef who trained at a Michelin-starred restaurant in the neighborhood works. Today's course menu includes sashimi, mebaru, Kochi Kenken katsuo no tsuke, grilled akou from Kada, grilled isaki from Kada, steamed onion with ponzu sauce, steamed abalone with liver sauce, chawanmushi, grilled nori chawanmushi, mebaru dashi nigiri, kisu from Kada, tairagi shellfish from Sennan, swordtip squid from Awaji, ikura from Hokkaido, pickled maguro from Chiba, toro from Chiba, seared swordfish from Akashi, kinmedai from Chiba, carabinero prawn from Amakusa, purple sea urchin from Hokkaido, simmered conger eel from Tokushima, and kinako ice cream for dessert. The standout dishes were the sea urchin, steamed abalone, and white fish. The sushi rice with a creamy vinegar base was unique and delicious. The chefs, who are handsome brothers from Korea, provide service in a calm and efficient manner. The atmosphere is elegant, and the second floor has a bar-like ambiance, making it a perfect spot for a date. Sushi Shiro is a definite hit, so it's best to make reservations in advance. Thank you for the wonderful meal! ★

Skilled craftsmanship creates delicious sushi using seasonal ingredients and provides top-notch hospitality ✨ Located in Tanimachi Rokuchome, Sushi Haku @sushi.haku2022 ✎︎＿＿＿＿＿＿＿＿＿＿＿＿＿Opened on December 20, 2022! The concept of the restaurant is "A blissful taste and a blissful moment in an adult hideaway." ◎ Omakase Course ¥23,000 ☑︎ Sashimi: Karei (Kata) ☑︎ Sashimi: Akou (Kata) ☑︎ Sashimi: Iwashi Isobe Maki (Chiba) ☑︎ Grilled Dish: Aji (Kata) ☑︎ Steamed Dish: Awabi Steamed (Hokkaido) ☑︎ Soup: Anago Chawanmushi (Tokushima) ☑︎ Kis (Kata) ☑︎ Squid (Awaji Island) ☑︎ Ikura (Hokkaido) ☑︎ Kinmedai (Chiba) ☑︎ Akami (Katsuura) ☑︎ Hokkigai (Hokkaido) ☑︎ Tachiuo (Kata) ☑︎ Kohada (Nagasaki) ☑︎ Kuruma Ebi (Kumamoto Amakusa) ☑︎ Uni (Miyagi) ☑︎ Toro Taku (Katsuura) ☑︎ Akadashi ☑︎ Dessert ☑︎ Sencha The head chef, who has experience training at a Michelin-starred restaurant, serves sushi with vinegared rice and seasonal ingredients delivered directly from Wakayama. The quality of the ingredients was maximized in the deliciousness of the sushi and Japanese cuisine. The beautifully arranged ingredients on Hermes dishes were too beautiful ✨ The restaurant's interior is a sophisticated and refined space with lovely details throughout ♡ It was a wonderful time, perfect for special occasions like business entertaining or anniversaries♪ #SushiHaku #Sushi #TanimachiRokuchome #OsakaGourmet #OsakaSushi #SushiLovers #OsakaDinner #TanimachiRokuchomeGourmet #KansaiGourmet #KansaiDinner #Sushi #Sushi #Taniroku #TanirokuGourmet #Osaka

Another top sushi restaurant to check out is Sushi Shiro! I've been seeing a lot of posts about this place recently and was curious about it. The restaurant is run by brothers who trained at a famous Michelin-starred restaurant in Ehime. The omakase course costs 23,000 yen and includes: - Mebaru from Wakayama, aged for 3 days, with a rich flavor and delicious salt - Kenken katsuo from Kochi, marinated tenderly with a nice balance, accentuated by ginger and green onions - Akou from Wakayama, aged for 3 days, seared over charcoal with crispy skin and flavorful fat - Ainame from Wakayama's Kata, with tender and bouncy texture, crispy skin, and delicious when paired with onion and ponzu sauce - Abalone from Yamaguchi, steamed for 6 hours and served with liver sauce, firm texture with a rich and creamy liver sauce - Anago from Tokushima, fluffy and sweet, with a tender and sweet flavor - Kisu from Wakayama's Kata, incredibly delicious with a strong umami flavor and great texture - Kensaki squid from Awaji Island, sweet and chewy with a nice touch of seaweed and salt - Tyra Gai from Osaka's Sennan, with nori inside for a delightful flavor - Kobashira from Hokkaido, round and flavorful with a crispy texture - Kinmedai, smoky and flavorful, with a great aroma and mouth-melting fat - Chutoro from Miyagi's Shiogama, with a refined mouthfeel - Tachiuo, moist and without any fishy taste, making it easy to eat even for those who don't like oily fish, with a mild vinegar - Amakusa shrimp, large and sweet, with a rare texture and great satisfaction - Red sea urchin from Hokkaido, rich but light and milky - Toro Taku, included in the course, with pickled radish and a melting texture - Red miso soup - Kinako ice cream, vanilla ice cream topped with soybean flour, a classic choice My personal top 3 favorites are: 1. Tachiuo, Toro Taku, and Kinmedai 2. Amakusa shrimp and Akou 3. Kisu The sushi rice is gentle with red vinegar, and the hardness is to my liking. Everything was delicious, elegant, and the restaurant was very clean with great service. It's currently not too difficult to make a reservation, which is a hidden gem and a delight. I don't really want to spread the word too much, but it's #Yui-chan's recommended gourmet. It was all delicious, so be sure to try it out!

[Tanimachi 6-chome, Osaka] ▶︎ 7 minutes walk from Tanimachi 6-chome Station on the Osaka Metro. The shop is run by two brothers who are originally from Korea. The older brother learned hospitality at a luxury hotel in Japan, while the younger brother trained at Michelin-starred restaurants and sushi restaurants in Kansai before opening their own restaurant after 7 years. They are very humble and friendly people. The first floor of the restaurant has a counter with 8 seats, while the second floor features a space resembling an art gallery with pottery and a bar area. During my second visit, I noticed an improvement in their sushi making skills. They source their ingredients directly from fishermen in various regions, ensuring top quality. They use a blend of 6 types of vinegar for their sushi rice. The wasabi they use has a distinctive spiciness that pairs well with the tangy rice. The sushi rice has a mild flavor compared to my previous visit. The sushi melts in your mouth with each bite. The restaurant offers an omakase course for 23,000 yen, consisting of 19 items including 6 appetizers and 11 pieces of sushi. Reservations are required in advance. The dishes I tried included: - Marbled flounder sashimi (from Kada): Rich and delicious! - Rockfish sashimi (from Kada): Firm and thick slices! - Hokkaido scallop: The liver-like part was incredibly tasty! It was sweet, firm, and had a hint of shichimi spice. - Steamed Ezo abalone: Steamed for 6 hours without any seasoning, resulting in tender and flavorful abalone. Served with a mayo-like liver sauce. - Abalone liver risotto: The liver sauce was added to the risotto, creating a rich and delicious flavor when mixed with the rice. - Fat greenling soup - Sandfish (from Kada) - Swordtip squid (from Awaji Island): Sweet and skillfully sliced, with a great texture! - Flatfish with seaweed: The seaweed added a wonderful aroma. - Salmon roe: Creamy and rich in flavor. - Lean tuna (salted): Perfect temperature and melts in your mouth. - Medium fatty tuna (salted): Deliciously tender and melts in your mouth. - Golden eye snapper (from Chiba): Fragrant and warm, with a great aroma. - Gizzard shad (from Nagasaki) - Amakusa caridean shrimp: The best shrimp I've ever had! It was tender, sweet, and juicy. - Sea urchin (from Oma) - Conger eel (from Tokushima) - Red miso soup - Dessert and green tea

Sushi restaurant opened in December 2022 in Osaka, Tanimachi Rokuchome. Run by brothers from South Korea who have been in Japan for 8 years. They speak fluent Japanese and are friendly and enjoyable to talk to. The interior has a luxurious and calm adult atmosphere. The second floor, with a restroom, is an even more amazing space. The course is a set menu for 23,000 yen. Featuring seasonal ingredients mainly from Wakayama Prefecture. They also offer a wide selection of Japanese sake. The red vinegar rice is quite strong, and the sushi is moderately firm and melts in your mouth. Everything was delicious, especially the medium fatty tuna, shrimp, and gizzard shad. With appetizers included, there were a total of 20 dishes, so we left feeling full! They are considering expanding to Korea in the future. I hope they continue to do well.

Located on a main street one block into a side alley in Gomachi Rokuchome, the upscale restaurant "Sushi Shiro" exudes a luxurious atmosphere. This was my second visit, and once again I opted for the dinner course priced at 23,000 yen! The exquisite menu included: - Appetizer: Flounder - Sashimi: Akou - Dish: Firefly squid - Grilled dish: Megrim - Steamed dish: Steamed abalone - Soup: Ainame - Nigiri sushi: Mebaru, squid, flatfish, sardine, tuna, medium fatty tuna, golden eye snapper, horse mackerel, shrimp, sea urchin, conger eel - Red miso soup - Kinako ice cream - New tea The luxurious 21-course meal was incredibly delicious! It offered a variety of delicious items from different types and origins, leaving me completely satisfied. I highly recommend visiting on a special occasion!

The high-quality course created by skilled artisans is extremely popular✨ The combination of vinegared rice with a rich umami and sweetness of the toppings is exquisite. They use carefully selected seasonal ingredients to bring out the maximum charm of the ingredients! Personally, I particularly enjoyed the chu-toro, kinmedai, and steamed Hokkaido abalone. I also appreciated that you can choose between salt or sweet sauce for the conger eel✨ For dessert, since it was a customer's birthday, we all shared a luxurious cake! The dim lighting in the restaurant created an emotional atmosphere. Before and after the meal, you can also enjoy the bar area for an unforgettable experience. 《Menu Ordered》 ◼︎ Chef's Choice Course 23,000 yen

I visited Sushi Haku in Osaka, Tanimachi 6-chome. This restaurant was opened on December 1, 2022, by a chef who trained at the Michelin two-star restaurant "Kurumasushi" in Ehime Prefecture. The dinner course costs ¥23,000 and includes a variety of dishes such as sashimi, grilled items, steamed dishes, and sushi. The atmosphere of the restaurant is cozy and the staff, including the manager who used to work at The Ritz-Carlton Osaka, are all young and friendly. It's a relatively new restaurant, so it's easier to make a reservation now before it becomes too popular. Restaurant Name: Sushi Haku Location: 1-27-8 Uemachi, Chuo-ku, Osaka, Tanimachi 6-chome Nearest Station: Tanimachi Rokuchome Station (about a 3-minute walk)

Sushi Shiro in Osaka, Tanimachi! It's sushi! #Sushi Shiro #sushi #Osaka gourmet #Osaka dinner #osaka #osakajapan #Japanese cuisine #Osaka cuisine #cuisine #connect with sake lovers #sake #sakelover #squid #customized rice balls

I went to Sushi Shiro, a newly opened restaurant in Yamanote-rokucho, for dinner. It is about a 7-minute walk from Yamanote-rokucho Station. It operates on a complete reservation system with two shifts: 1st shift from 17:00 to 19:00 and 2nd shift from 19:30 to 21:30. You can easily make online reservations through Tabelog. The exterior of the restaurant, with "Sushi Shiro" written on it, looks lovely. Inside, there are 8 counter seats available, creating a high-quality space suitable for dates or group outings. The course meal I had was omakase by the chef, priced at 23,000 yen per person. The dishes included: - Fugu shirako, slightly salty - Charcoal-grilled Akou from Wakayama - Akou broth - Firefly squid from Toyama - Kinmedai from Mie - Abalone and abalone liver sauce, mix the liver sauce with the rice - Chawanmushi with Ariake seaweed - Nigiri sushi: tai, ken-sen ika, hokkyokai, ikura, maguro akami, chu-toro, nodoguro hand roll, kohada, kuruma-ebi, uni, anago, akadashi, dessert The restaurant features beautiful tableware, counter, chairs, space, sushi, and presentation. The quality of the ingredients is also excellent. The chef, who is from Korea, is very knowledgeable about Japanese ingredients and cooking methods. The price was around 25,000 yen per person, which is reasonable considering the content of the meal. It may be a bargain price for the opening period, so it's worth visiting before any price increases. With the expected increase in inbound demand, there may be more foreign tourists dining here in the future. I had a great time and thank you for the wonderful experience.

Ishikawa-produced Tiger Fugu Shabu-shabu, Wakayama Kada-produced aged sea bream broth for 3 days, Toyama-produced firefly squid Iso-be rolled with Nuta, Miyagi-produced Me-hikari charcoal-grilled ume abalone liver, Hokkaido Ezo abalone simmered for six hours Abalone risotto with red vinegar Aomori seaweed chawanmushi, Wakayama Kada Sayori aged for 3 days, Hokkaido-produced Hokkigai, Hokkaido-produced Ikura, Mie-produced Kinmedai straw-grilled, Ofunato-produced Honmaguro Chutoro marinated for 7 days, Ofunato-produced Torotaku, Tsushima-produced Red-eyed blackthroat horse dung sea urchin, Amakusa Kuruma shrimp, Tokushima-produced Anago, Awaji Island Yuki shio tamago. Thank you for the feast. It was around 50,000 yen for two people. Is it reasonable?