Visit during the day on February 1, 2022. First visit this year, spent New Year's in Osaka. While walking around the area of the restaurant, despite it being New Year's, the curtain was hung at the entrance and the door was open. Thinking they were open, I entered the store and was greeted by a very elegant woman who informed me that they were not open for business during the New Year. She did not scold me for entering the store without permission, but instead provided a very gentle response. I was convinced that this was a great restaurant, so I decided to visit again about a month later. I called ahead to reserve a box of sushi an hour and a half before my visit. Even though I was only purchasing one box, the phone response was polite. The packaging was also done carefully, and they put it in a paper bag for me. I felt embarrassed by the excessive consideration given to a single customer with a low price point. The box of sushi had cultural value and significance. When I opened the box, it seemed like a small amount, but the vinegar rice was packed tightly, so there was actually plenty of volume. The appearance was elegant and the taste was excellent, allowing me to enjoy a luxurious feeling. All the items went down smoothly without any burden or discomfort. In today's world, that alone is valuable and rare. I read the explanation of the ingredients in the pamphlet I received at the store and was impressed! (Details in the postscript) **Purchased Items: - Box of Sushi (enough for one box) - 2,808 yen - 6 sushi pieces in one box - Grilled conger eel x2 (shiitake mushrooms between the sushi rice) - Shrimp and thick grilled egg x1 (using egg mixed with white fish surimi) - Wood ear mushroom, sea bream, shrimp x1 - Young sea bream x2 (grilled seaweed between sushi rice) **Excerpt/Summary from the Pamphlet: - The owner's thoughts: The thoughts behind the two-inch-six-minute kaiseki sushi are to continue preserving the healthiness and technology of Japan at the time of its founding in today's era where mass production is predominant. We cherish the teachings passed down from our ancestors and strive to deliver the best Osaka sushi. That is our intention. - Ingredients: Sushi rice is made from hard rice from Omi. Shiitake mushrooms are slowly simmered with thick dried shiitake mushrooms from Oita Prefecture. Natural young sea bream is pickled in vinegar and left overnight. The conger eel is freshly opened in the morning and grilled fragrantly with the traditional sauce since the founding. The thick grilled egg is made from surimi of white fish, and it is carefully baked until fluffy. No preservatives, colorings, or chemical seasonings are used. - History: Established in 1841 (Tensho 12), when Mizuno Tadakuni carried out the Tensho Reforms, the first generation, Kassuke, who ran a ryokan in Funabashi, transitioned to a sushi restaurant. The third generation, Torakozo, used ingredients such as sea bream, shrimp, and conger eel, added further improvements to the taste and preparation, and devised a visually beautiful kaiseki sushi (pressed sushi), completing the two-inch-six-minute kaiseki. The wooden frame with an inner width of two inches and six minutes and a depth of one inch and two minutes condenses the work of Japanese cuisine such as "simmered, vinegar, grilled," etc., in a single box, beautifully. It is called the two-inch-six-minute kaiseki. **Visit Record: - Date and Time: February 1, 2022, 12:25. First visit - Location: Nearest station is Hommachi. Address is Awajimachi - Store Condition and Atmosphere: Outstanding sushi restaurant. The first floor is the entrance with product display and delivery space. The second floor is the dining space (closed for business) **Other: The current head of Battera, the origin of sushi, trained at this store for about 10 years (June 4, 2022). 77 reviews. 3.70 My Reviewer 9 reviews. 3.82

I used it for lunch on a regular day. It is a super long-established restaurant located on Shinsaibashi-suji, a 4-minute walk from Yodoyabashi Station on the subway, and is listed in the "Michelin Guide Osaka 2022 Bib Gourmand". Established in the 12th year of Tenpo (1841). It is the origin of "Osaka Hako Sushi/Oshi Sushi" called "Two shaku six bu kaiseki". The dining area on the 2nd floor has been closed for over 2 years due to the influence of the corona. This time, I decided to use takeout on the 1st floor. I ordered the "Yoshino Assortment 2808 yen". The contents and evaluation are as follows. [◎, 〇, △] General comment: All ingredients are prepared for a whole day and Osaka sushi can be enjoyed deliciously even after time has passed, unlike Edomae sushi, which is eaten immediately after being made. Specific comments: Sushi rice ◎ Using hard rice from Omi, the more you chew, the more delicious it becomes, and it does not change even after time has passed. Shiitake mushrooms 〇 Thick high-quality shiitake mushrooms from Oita are cooked slowly for 5 hours to make them soft. Natural red sea bream ◎ Salted live red sea bream marinated in vinegar overnight. Conger eel ◎ Fresh ingredients opened in the morning are grilled fragrantly with the same sauce since its establishment. Box sushi, Conger eel roll A specialty taste of Yoshino dried fish, which is abundantly used in Osaka-style chirashizushi and others. Thick grilled egg 〇 Made from ground white fish and baked slowly, like a castella, with wood ear mushrooms, trefoil, sansho pepper, cucumber, seaweed, ginger, and dried gourd. Rolled sushi #1 Egg, dried gourd, trefoil Rolled sushi #2 Conger eel, shiitake mushroom, egg roll ◎ Sushi rice with seaweed sprinkled on top is my favorite! Clear-cut seasoning Oshi sushi ◎ The combination of sea bream, shrimp, and wood ear mushrooms is wonderful. No background music. The customer base (purpose of use) is for watching plays, special occasions, and souvenirs. By the way, the Foodlog rating at the time of the visit was 3.70. It was a Michelin-starred long-established restaurant that reflects on the long history of Osaka sushi. Thank you for the meal!

Established in 1841 (Tenpo 12th year), Yoshinozushi is a renowned Osaka sushi restaurant. Operating only on weekdays from 11:00 to 14:00, they offer dine-in services but have currently suspended it due to the impact of the coronavirus. I had planned to visit Yoshinozushi during my trips to Osaka, but the limited operating days and hours made it difficult. The assorted boxed sushi set (2,106 yen tax included) had a balanced taste of acidity and sweetness, contrary to my expectations of a stronger flavor. The seasoned gourd used in the thick sushi roll also left a good impression. This became my late-night snack. At Yoshinozushi, pressed sushi is referred to as "boxed sushi" and rolled sushi as "sushi rolls." They also offer stick sushi with items like conger eel, steamed sushi, and Inari sushi. Stick sushi and boxed sushi may look similar at first glance, but they are different. Currently, Edomae sushi is trending in Osaka, with high prices. I hope traditional Osaka sushi like Yoshinozushi will continue to thrive amidst this trend!

I was invited by my coworkers to go eat "Hako Sushi". I was curious about what Hako Sushi was, as I had never heard of it before. On the way to the restaurant, my friend explained to me that Hako Sushi is not like Edomae nigiri, but rather sushi that is pressed and molded in a wooden box. It is not just raw fish, but sushi that is made to last longer. When we arrived at the restaurant, it was located near Yodoyabashi Station and had a traditional Japanese atmosphere. We ordered Hako Sushi and Yoshino Maki. The food was served on a black tray, with the Hako Sushi on top and the Maki Sushi on a brown plate, along with miso soup. At first glance, it seemed like a small portion for the price, but once we started eating, we realized that the rice was tightly packed and filling. The Hako Sushi had grilled conger eel, red snapper, shrimp, wood ear mushrooms, and thick rolled omelette on top of the vinegar rice. The balance of vinegar in the rice was just right. By the time we finished eating, we were full and satisfied. I highly recommend this place! ※Restaurant information: Yoshino Phone: 06-6231-7181 Address: 3-4-14 Awajimachi, Chuo-ku, Osaka, Osaka https://tabelog.com/osaka/A2701/A270106/27000011/

I visited the sushi restaurant "Yoshino Sushi" for the first time for lunch. The first floor of the restaurant is for takeaway orders, and the dining area is on the second floor accessible by an elevator. I wanted to try a variety of items, so I ordered the Yoshino Assorted Set, which included Yoshino Maki (kampyo and grilled conger eel), Hako Sushi (wood ear mushroom and sea bream, egg and shrimp, grilled conger eel, small sea bream), Sababou Sushi, Chirashi-dama, and Funamachi Soup. The sushi rice was sweet, and the toppings were carefully prepared, creating a perfect balance. The Sababou Sushi, in particular, was delicious with its well-balanced fat and seasoning. The Funamachi Soup had a rich flavor from the mackerel broth and was very tasty. Although the portions seemed small at first, the pressed sushi was quite filling. Overall, it was a satisfying meal. Yoshino Sushi is listed in the Michelin Guide Osaka 2019 and 2020 as a Bib Gourmand.

After finishing work in the afternoon, let's move from Osaka... but before that, let's satisfy our cravings for snacks in this season. In Honmachi, a bustling office district with a history of traditional merchant houses, there is a quiet, long-standing establishment called "Yoshino Katsuobushi." This specialty shop offers pressed sushi and stick sushi. Upon entering the shop, you will see a showcase displaying samples of their takeaway products, which were once favored by the merchants of Semba. There is a dining area on the second floor where you can always enjoy a leisurely meal... or so you would think, but it was recently crowded with inbound tourists, leaving the staff looking exhausted. There are no major commercial facilities nearby, so people must come here specifically for this place. The popularity of boxed sushi, like a work of art, has increased. After most customers hurriedly left, I stayed behind to enjoy the "steamed sushi." The clean counter in front of the beautifully arranged cutting board, a wall adorned with a rat mask for this year's zodiac sign, and the dignified atmosphere make you feel proud. As winter approaches, one cannot help but crave steamed sushi. In the past, there were many shops in Kansai that served steamed sushi. Now, only a few remain, so I made a special stop here. When you lift the small lid of the bowl, the aroma of wood buds gently wafts out. Beneath the thick, fluffy omelet lies the seasoned rice. Shiitake mushrooms, black fungus, conger eel, and lotus root are mixed with plenty of seaweed and steamed until piping hot. The acidity of the vinegar is mellowed by the steam, enhancing the sweetness and umami flavors. The fluffy rice mixed with the textures of the ingredients is deeply satisfying. It warms you up. Enjoyed with a miso soup made with dissolved sea lettuce, it's a comforting meal before we embark on our journey.

On December 25th, it's Christmas in the world, but it has no relevance to the elderly. I've gotten used to this sad reality. Today is the last work day of the year, so we had a lunch meeting with my colleagues. We chose a restaurant that we had been eyeing for a while. We rode a retro elevator from the small first floor to the second floor where we were greeted by a host. I was the first one there, so I had the choice between a table or a counter seat, and I chose the counter. The traditional and classy atmosphere of the restaurant was palpable. Looking at the menu, we decided to go with the "Yoshino Assorted Meal" as it was our last lunch in Honmachi this year. When the meal was served, my first impression was "small," "not much," and "seems like it won't be filling." But the host's explanation made sense. "It's pressed sushi, so it's quite filling." Indeed... with each bite of the pressed sushi, I could feel the rice expanding in my stomach. The variety of sushi included mackerel, chirashi sushi roll, kikurage mushroom and sea bream, egg and shrimp, conger eel, and rolled sushi. Each piece was intricately made and a delight to look at. We had the choice between white miso soup or Funamachi soup. I chose the latter, a clear soup with mackerel and daikon. It was delicious and a perfect end to my Honmachi lunches in 2019. I hope I can enjoy Honmachi lunches again next year. Bon appétit.

Yoshino Sushi (Yoshino Sushi) (3-4-14 Awajimachi, Chuo-ku, Osaka City, Osaka Prefecture) is located in the middle of Yodoyabashi Station and Honmachi Station on the Osaka Municipal Subway Midosuji Line. You can find it by heading east on Awajimachi Street from the main street of Midosuji in Osaka, turning left at the first intersection, and it will be on your right immediately. The establishment of Yoshino Sushi dates back to the Edo period in 1841 (Tenpo 12). Yoshino Sushi is a long-established Osaka sushi restaurant. Osaka sushi, also known as "hako-zushi," is different from nigiri sushi in that it is made by pressing vinegar-pickled fish and rice into a wooden box. Unlike nigiri sushi, which has toppings on top of vinegared rice, Osaka sushi focuses on preservation, so it uses more sugar compared to Edo-style sushi. When you arrive at the restaurant, you will see a counter on the first floor selling sushi for takeout, and you will be guided to the dining area on the second floor, where you can sit at the counter and look at the menu. Among the menu items like hako-zushi, bou-zushi, and steamed sushi, the representative dishes of Yoshino Sushi are the hako-zushi and Yoshino roll, a type of rolled sushi, along with Funamachi soup. The hako-zushi, created by the third generation of Yoshino Sushi, is a pressed sushi made with grilled conger eel, red sea bream, shrimp, wood ear mushrooms, minced natural sea bream, thick grilled egg, and shiitake mushrooms, all beautifully arranged for a colorful presentation. The sushi is made using traditional methods by pressing the seasoned toppings into a wooden frame, ensuring the flavors remain intact over time with a firm rice base. The Yoshino roll, featuring grilled conger eel with minced natural sea bream inside thick grilled egg and a secret sauce, complements the hako-zushi perfectly. The balance between the seaweed and rice in the Yoshino roll is excellent, serving as a delightful side dish to the hako-zushi. The Funamachi soup with Spanish mackerel and daikon radish provides a refreshing palate cleanser, and I elegantly finished the meal this time. In conclusion, Yoshino Sushi, established during the "Tenpo Reforms" led by the chief councilor of the Edo Shogunate, Tadakuni Mizuno, is now housed in a building with historical elements displayed on the first floor. The first generation, Katsusuke Yoshinoya, who used to run a ryokan (Japanese inn), decided to start a sushi restaurant, which marked the beginning of Yoshino Sushi. Yoshino Sushi, pronounced "Yoshino Sushi," has the character "鯗," which is read as "shou" or "fuka," meaning dried fish or large saury. The current seventh-generation owner, Takuji Hashimoto, is preserving the traditional signboard of the long-standing establishment. The colorful and beautiful hako-zushi, also known as the "two-sun-six-bu kaiseki," is a must-try for its Instagram-worthy appearance. Would you like to capture the beauty of the hako-zushi in a photo? Definitely give it a try and enjoy your meal! Thank you for the feast! Restaurant Reviewer Page on Tabelog: https://s.tabelog.com/smartphone/reviewer/003252708/?msu=003252708 Twitter: https://twitter.com/ractom9990 Instagram: http://instagram.com/sasuraino_tabibito Facebook: https://www.facebook.com/%E3%81%95%E3%81%99%E3%82%89%E3%81%84%E3%81%AE%E6%97%85%E4%BA%BA%E5%85%A8%E5%9B%BD%E5%90%84%E5%9C%B0%E5%AD%A4%E7%8B%AC%E3%81%AE%E3%82%B0%E3%83%AB%E3%83%A1-528531493999882/

This is a review of a long-established restaurant in Funabashi, which was founded in the 12th year of the Tenpo era, about 20 years ago. I bought a box sushi and mackerel stick sushi for takeout. I started with the box sushi, which looked beautiful and colorful like a jewelry box. However, the rice was a bit hard and the vinegar was a bit strong. The vinegar flavor overpowered the sweetness of the shrimp. The mackerel sushi was also disappointing as the slices were very thin and lacked thickness. Overall, considering the price, I was quite disappointed with the quality of the sushi.

I visited "Yoshino Katsuo" located just a few minutes' walk from Yodoyabashi Station in Osaka. Established in 1841, it is a long-established sushi restaurant where you can enjoy Osaka-style sushi. The first floor is a shop and the second floor is a dining area. Taking the vintage elevator slowly to the second floor, the interior had an elegant and calm atmosphere. There were table seats and a corner counter seat at the back. I ordered the "Sushi Box and Yoshino Roll (2,800 yen)". The sushi box had grilled conger eel, red snapper, thick omelette, shrimp, sea bream, and wood ear mushrooms on top of vinegar rice. It was easy to eat and had more volume than I expected. The vinegar in the rice was mild and not too strong. The Yoshino roll was a sushi roll with grilled conger eel and omelette. I couldn't take a good picture, but there was also mackerel sushi at the back. The Yoshino roll was packed with ingredients, so it was a bit hard to eat, but it was delicious. The miso soup with white miso base had a strong dashi flavor and was very tasty. It had seaweed flakes which added a nice sea aroma. It was delicious. Thank you for the meal.

We visited the long-established restaurant Yoshino Katsuo in Awajimachi 3-chome to congratulate them for successfully completing 2018. The traditional two and a half inch box sushi, known as Hako Sushi, embodies Yoshino's commitment to preserving the health and technology of Japan from its founding in 1841. We ordered the Yoshino Assorted Set meal for two, which included a variety of sushi dishes like box sushi, stick sushi, and Osaka sushi. The dishes were beautifully presented and we enjoyed savoring each one slowly. It was a delightful dining experience.

Actually, my partner and I are currently obsessed with a sushi manga called "Edomae no Shun," and our sushi mood is on the rise! One day at lunch, we decided to try a new type of sushi called "hako-zushi." We searched on Tabelog and found a nearby restaurant with a long history, so we decided to get takeout from there. After a game of rock-paper-scissors, my partner headed out. After doing some research, we opened the beautifully wrapped box of hako-zushi. The first impression was "beautiful." The sushi was visually stunning with delicate colors. After admiring it for a while, we finally dug in. It was a bit tricky to separate the sushi from the bottom of the box, but we managed. The first bite was egg and shrimp. The egg was sweet and fluffy, and the shrimp had a nice firm texture. Next was eel, also delicious and tender. The sea bream had a vinegar-marinated white flesh, with a bit too much vinegar for my taste. Overall, it was a unique experience trying hako-zushi for the first time, and I would love to try it again. However, considering the cost, it might be a while before our next visit.

I felt like having some "high-class" Osaka sushi after a long time and decided to visit. While I appreciate the charm of more casual Osaka sushi, there is something special about the craftsmanship of a top-notch restaurant. I wanted to experience the skills of this establishment, which has been a longstanding presence since 1841. In the past, I visited and experienced a completely different taste compared to traditional Edo-style sushi. The Osaka sushi scene has faced challenges with popular spots like Takotake closing in Osaka and Hachiku in Tokyo shutting down. I hope that this long-standing establishment continues to uphold the traditions and skills of the past. The restaurant has a splendid counter where they used to serve an Osaka sushi kaiseki course. I opted for the Yoshino Sōzai set priced at 3,240 yen. It includes the signature Hako-zushi, Yoshino-maki (thick roll), seasonal battera-zushi, and chirashi tawara. The chirashi tawara is a smaller version of the famous fukusa. Overall, I found the taste to be slightly inferior to when I had the Osaka sushi kaiseki in the past. I suspect that the reason may be due to pre-preparation or lack of precision in cutting the sushi. The sushi rice is slightly firm and tangy, a characteristic of Osaka sushi. While the vinegar flavor might be a bit strong for some, it balances well with the sweet ingredients in the sushi. The Hako-zushi has distinct individual flavors, each meticulously prepared. The sea bream is tightly marinated with kombu, while the shrimp and squid are lightly vinegared for preservation and flavor balance. The combination of sea bream and squid with wood ear mushrooms was intriguing. The Yoshino-maki with eel, shiitake mushroom, and omelet was delicious, with a delightful texture and flavor. The seasonal battera-zushi featured tangy mackerel on vinegared whiteboard sushi rice. The chirashi tawara, a mix of diced seaweed, shiitake, and eel rolled in thin egg, was also delightful. The soup was unexpectedly delicious, with a refined mackerel broth and sweet daikon radish. The pickled ginger was well-preserved and complemented the sweet Osaka sushi well. I value tradition and hope that the flavors I once enjoyed will return. I give respect to tradition and score beyond taste.

Yoshino Kyoboshi is a long-established, high-end Osaka sushi restaurant located near Yodoyabashi Station in Awaji-cho, founded in 1841. Their signature dish is the "Two Sun Six Bu Kaiseki," a boxed sushi dish created by the third generation owner, Torazo, consisting of vinegared rice, grilled items, pickled items, and simmered dishes arranged beautifully in a wooden frame measuring two sun six bu (approximately 8.5 cm). They are known for their traditional Osaka sushi made with high-quality ingredients and meticulous cooking techniques, although the prices are on the higher side. The restaurant is only located here, but their products are also sold at Takashimaya Osaka and JR Shin-Osaka Station. My last visit was in 2004, and I was surprised by the high prices but still bought the boxed sushi. I revisited for lunch this time. The restaurant is about a 5-minute walk from Yodoyabashi Station towards Hommachi. It is located in a building on Shinsaibashi Street, one street behind the intersection of Midosuji and Awaji-cho. The signboard displays the name "Yoshino Kyoboshi" (written as "Yoshino Sushi" on their website and packaging due to the use of a special character). The building looks new with a brown noren curtain, and the bright glass interior makes it inviting. An elegant elderly gentleman, possibly the owner, greeted and served customers, exuding the dignity of a long-established restaurant. They sell boxed sushi, nigiri sushi, and rolled sushi on the first floor, and serve Osaka sushi lunches on the second floor. The clientele includes regulars who come to pick up their pre-ordered items and passersby like me, with a generally older age group. I purchased the following items (prices include tax): - Boxed Sushi 1.5 servings (3,456 yen) The size of the box is 18.5 cm in length, 9.5 cm in width, and 4 cm in height. The boxed sushi is neatly packed without any gaps, and the presentation is beautiful. It includes 4 pieces of grilled conger eel, 4 pieces of red snapper, 2 pieces each of shrimp and thick grilled egg, and 2 pieces of wood ear fungus, sea bream, and shrimp. Pickled ginger is also included. The grilled conger eel and red snapper are increased by 2 pieces each compared to a single serving. The vinegared rice is slightly sweet to complement the ingredients. The recommended shelf life is the same day. - Grilled Conger Eel: Fresh conger eel grilled with the original sauce, giving it a crispy texture on the outside while remaining tender inside. Diced shiitake mushrooms cooked in a sweet and savory sauce are sandwiched between the vinegared rice, adding a delightful flavor. - Red Snapper: Red snapper seasoned with salt and vinegar. The skin is left on for an elegant presentation, and the grilled seaweed between the rice adds a nice balance of saltiness and acidity. - Shrimp and Thick Grilled Egg: A colorful combination of red shrimp and yellow egg. The egg, made with ground white fish, is fluffy. - Wood Ear Fungus, Sea Bream, and Shrimp: A mix of white and black colors, with wood ear fungus providing a unique texture to the sushi. The amount of vinegared rice is slightly higher in Osaka sushi compared to the ingredients, but they managed to balance it well. Despite the high prices, it's clear that they use quality ingredients and put effort into their dishes. I particularly enjoyed the conger eel, as I prefer the Kansai-style over the Edo-style. It would make a great souvenir from Osaka.

This is a renowned long-established restaurant that is famous for its boxed sushi, founded in 1841. My grandfather used to live nearby, so he would occasionally bring it home. When I was a child, I wasn't particularly excited about it, preferring Edomae sushi instead, but as I've gotten older, I find it more and more delicious. Each meticulously prepared boxed sushi, along with the two-inch-six-part kaiseki, is truly impressive. While Osaka is known for takoyaki and okonomiyaki, it's nice to occasionally experience this kind of culinary culture as well.

Yoshinozushi, a traditional sushi restaurant specializing in boxed sushi, exudes a sense of history with its long-standing reputation. However, they no longer offer dining-in services, only selling boxed sushi for takeout. Customers can order boxed sushi at the storefront and enjoy it on the second floor of the establishment. The sushi is freshly made to order, not pre-prepared.

Osaka sushi restaurant's famous spot. You can tell they use carefully selected ingredients. Visited again after a long time for a business trip. This time I had the Yoshino Sorozen set meal (3,400 yen). The flavors were gentle, and there was more food than it seemed because the rice was packed, so I left feeling full. The tempura, which is a favorite of mine (but not often eaten), was excellent, and the Funamachi soup (radish and mackerel clear soup) was also good. Thank you for the delicious meal.

Yoshino Alignment Tray. 3400 yen Ebisu 800 yen Full belly. It may not look like much, but it's surprisingly filling with just pressed sushi. I'd like to come back at night next time.

When it comes to Osaka, this restaurant is one of the first names that come to mind for boxed sushi. Recently, they have started offering a corner where you can eat at the restaurant for lunch, and their media exposure has increased. I heard that they have changed the seasoning they use recently, so I visited after a long time. The conger eel and red snapper pressed sushi have a cleaner taste than before. The harmony with the vinegared rice is not as pronounced, so they may still be experimenting in this area. The prices are high, so I still find myself gravitating towards Izusaka in Kyoto or Sendo Ritei, but I still want to visit this place occasionally in the future.