I visited "Shinchi Sushi Yuujiro" in Kitashinchi. As I entered the building, I was greeted by a quiet sign at the back of the first floor. Upon passing through the curtain, I found myself in a lovely Japanese space with a spacious white wooden L-shaped counter. The restaurant was almost full, bustling with customers, and the masterful chef was skillfully preparing sushi behind the counter. I ordered a Kirin Ichiban beer and was invited to try the Yuujiro course (20,000 yen) for the evening. The chef presented a series of exquisite dishes and sushi, showcasing his impressive skills. Each dish was a delight, starting with the "Meichidai" served with grated daikon and ponzu sauce. The "Toro Sawara no Tsuke" had a wonderful flavor and melt-in-your-mouth texture. The "Botan Ebi and Shirauo no Shoyu Koji Tsuke" was incredibly flavorful. The "Unagi, Ikura, and Matsutake no Mushizushi" was a delightful combination of flavors and textures. Each dish was expertly prepared and presented, from the "Hokkigai no Soup" to the "Kegani and Fruit Tomato" to the "Toro" and beyond. The "Takabe" was a unique and delicious experience, while the "Tairagi Kimo Sauce" was rich and flavorful. The "Hotate" was succulent, and the "Ankimo" was creamy and smooth. The meal continued with dishes like "Shako," "Nodoguro," "Uni," and "Hamaguri," each offering a different taste and texture. The "Hamo no Reisei Owan" was delicate and satisfying, while the "Katsuo no Tsuke" was rich and flavorful. The "Nizakana" was tender and delicious, and the "Torotaku" was a sweet and savory treat. The meal ended with a refreshing miso soup with Aosa seaweed and a finale of Tamago with walnuts. The warm hospitality of the chef and the delicious food made for a wonderful dining experience. I highly recommend "Shinchi Sushi Yuujiro" for a memorable meal in Kitashinchi.

I finally visited a restaurant that I had been curious about for a while. From the appetizers to the sushi, each dish had a special touch and everything was delicious. I liked that it wasn't too crowded, making it a great place to drop by casually. I definitely want to try their drinks next time. ☺️

I ordered the most popular course that uses seasonal ingredients purchased that day. The meal included: - Meichidai (Japanese butterfish) with grated daikon radish and ponzu sauce, refreshing and delicious. - Toro sawara (fatty Spanish mackerel) with fig and mascarpone sauce, a perfect combination. - Button shrimp and white fish marinated in soy sauce koji, enhancing the deliciousness of the ingredients. - Steamed sushi with eel, salmon roe, and matsutake mushrooms, a luxurious dish. - Clam soup with a deep flavor from the clam broth, very soothing. - Hair crab with fruit tomato sherbet, a cool and refreshing dish for summer. - Toro from Shiogama in Miyagi prefecture, melts in your mouth. - Edomae takabe (Japanese butterfish), a popular fish with a refreshing taste. - Steamed abalone with liver sauce, a combination of chewy abalone and rich liver sauce. - Tairagi clam with a firm texture that is irresistible. - Toro nishin (herring) with thick liver, perfect for pairing with sake. - Charcoal-grilled shrimp, with a smoky aroma and rich flavor. - Purple sea urchin with uni sauce, a creamy and flavorful dish. - Cold soup with sandfish, tofu, and red eggplant, a refreshing finish. - Marinated bonito with addictive flavor. - Simmered conger eel, fluffy and tender with excellent umami. - Toro taku (fatty tuna) with a rich egg yolk topping, a perfect combination with pickled daikon. - Miso soup with aosa seaweed, featuring the aroma of the sea. - Walnut paste tamago (egg), a dessert-like dish with a gentle sweetness. Every dish was meticulously prepared and incredibly delicious. The menu I ordered was the Yuujirou course from Shinchi Sushi, priced at 20,000 yen.

After a long time, I had the Sushi Yujirou course for 20,000 yen. The Meichidai shabu-shabu from Wakayama was excellent with its elasticity and grated daikon. The Katsuobushi from Kesennuma was served with fig and mascarpone sauce, which was incredibly delicious. The soy koji-marinated Botan sea bream was rich and large, with a slightly strong flavor that was great as a side dish or as a main course. The steamed sushi with clams, salmon roe, and matsutake mushrooms had a strong flavor, with the texture of the clams and the subtle aroma and flavor of the sake being excellent. The clam soup was rich and flavorful, with a refreshing touch of sudachi. The 1kg Hokkaido hairy crab was served with super fruit tomatoes, which were frozen and grated, creating a delicious flavor. The Miyagi stone kiln dish had a melt-in-your-mouth texture and a strong flavor. The Takabe sushi from Edo was creamy and rich, with a hybrid of oily fish and white fish, leaning more towards the oily fish with a lot of fat. The steamed abalone was tender and delicious, especially when eaten with vinegar rice as a risotto-like dish. The Bungo mackerel was incredibly fatty and delicious, with a smooth texture that slid down the throat. The crunchy tsubugai had a great texture. The 余市 ankimona Nara-zuke from Hokkaido was smooth and sweet, with a paste-like smoothness. The carabinero shrimp was thick and slightly sweet, with a nice contrast of caviar saltiness. The anago was fragrant with charcoal and melted in the mouth. The sea urchin was rich and luxurious, with a sauce made of sea urchin, and the addition of cheese added depth to the dish. The cold rei fish soup with yuba tofu and red eggplant had a slightly strong flavor of tempura sauce, which I really enjoyed. The red meat pickled fish was sweet with a touch of spice, and the boiled conger eel was hot and fluffy with a slightly rich sauce. The torotaku was rich with a miso-marinated egg yolk, and the change in texture was excellent. The green seaweed miso soup was made with a shrimp and lobster broth, which was delicious. The egg with walnuts was like a dessert and was delicious. My top 3 favorites were: 1st place - Bungo mackerel, 2nd place - torotaku & abalone, 3rd place - soy koji-marinated Botan sea bream. All of them were delicious and reliable choices, especially considering that many other restaurants have raised their prices, but this one has remained consistent. It's easy to make a reservation, so I highly recommend trying it out. #Yui's recommended gourmet. Be sure to check it out!

This is a sushi restaurant for sale located on Funadaikō-dōri in Kitashinchi (≧∀≦). The interior is wooden with a hinoki L-shaped counter that seats 12 people, a bit spacious. The owner is a master craftsman who also runs several sushi restaurants as the president, and he is an amazing person who opened a sushi restaurant without any experience working in one, coming from a background in Japanese cuisine. He is particular about seasonal fish, and the sushi rice is on the sweeter side with red vinegar. Recently, they have started using charcoal, and it's interesting to see the restaurant filled with smoke like a yakiniku place ( ˊ̱˂˃ˋ̱ ). They incorporate only the good aspects of famous restaurants and make them their own, which is quite intimidating. I will visit again soon. Thank you for the meal~ Course menu: 1. Densuke anago and Meichi tai 2. Naruto wakame 3. Mana katsuo, peach and akagarashi mascarpone 4. Botan ebi and caviar soy koji pickles 5. Steamed dish: ikura and matsutake mushroom steamed sushi 6. Soup: clam soup 7. Hokkaido hairy crab fruit tomato sherbet 8. Nigiri: flying squid with karasumi, Ikemeshi-style nigiri, Irish chutoro 9. Steamed abalone 10. Abalone liver sauce risotto 11. Nigiri: Hokkaido anglerfish liver and Nara pickles, shrimp, grilled kinmedai 12. Nemuro sea urchin sea urchin branded tamago sea urchin sauce 13. Bowl dish: yuba and corn surinagashi with cold hamo soup 14. Nigiri: marinated tuna, simmered anago handed over, marinated egg yolk torotaku 15. Soup: miso soup with aosa 16. Pistachio tamago dish

On this day, I went to Kitashinchi. I wanted to eat sushi, so I went to this restaurant recommended by a friend (*´∀`)♪ I arrived at the restaurant at 6:00 PM. The restaurant is located in a building on the back of Doshima Nakadori in Kitashinchi. The interior of the restaurant has only 11 counter seats. It was almost full on this day, and there were many young customers. I had made a reservation for the omakase course (20,000 yen) on this day. We started the course with a toast with bottled beer ( ^ ^ )/□ The appetizers were not just sashimi, they were also seared directly on charcoal or blanched in kombu dashi, adding an extra touch. Personally, I love seared sashimi, so I was very happy (*´ω｀*) Along with warm dishes like steamed eel sushi and simmered abalone, we also had unique items like pressed herring sushi and Toro tataki that I had never seen before (((o(*ﾟ▽ﾟ*)o)))♡ There were many dishes, but the portions were large, so I was beyond full and felt like I was going to burst (*≧艸≦) The chef was friendly, and I was able to relax and enjoy the meal (*´∀`)♪ It's no wonder there are many repeat customers for this unique and exceptional taste. Thank you for the meal. <Kitashinchi Sushi Yujiro Course Omakase> 20,000 yen including tax ◎ Seared Bonito with White Asparagus and Truffle Sauce... Bonito seared directly on charcoal, served with white asparagus and truffle sauce and sea grapes. It was my first time having Bonito with a Western-style sauce. The light white meat went well with the French-style sauce! ◎ Densuke Conger Eel and Meichidai... Sashimi quickly dipped in kombu dashi. It was served with grated daikon and ponzu sauce. The Densuke conger eel, sliced like an eel, was delicious! I also enjoyed the wakame seaweed with the remaining ponzu sauce. ◎ Botan Shrimp Soy Koji Pickles... The Botan shrimp had a sticky texture and a sweet taste that was amazing (*´Д｀*) When combined with white fish and caviar, it made me crave sake. ◎ Eel, Salmon Roe, and Matsutake Steamed Sushi... When the lid was lifted, the aroma of Matsutake mushrooms wafted up (*´Д｀*) The eel was surprisingly light, and it was very delicious when eaten with warm vinegar rice. ◎ Clam Soup... A very rich clam soup. It was so delicious that I wanted a second serving. (Nigiri) ◎ Hairy Crab... A hairy crab nigiri with frozen superfruit tomato grated on top. The coldness and sweetness of the tomato were refreshing (*´Д｀*) ○ Japanese Flying Squid... Served with rice flour salt, sudachi citrus, and karasumi. Personally, I prefer squid that is a bit more aged. ◎ Chutoro... Chutoro from Koshino natural bluefin tuna. It slowly melted on the tongue (*´Д｀*) ◎ Steamed Abalone... Thick-cut abalone (*≧∀≦*) I became captivated by the chewy texture. When I mixed the remaining liver sauce with the rice, it tasted like a rich risotto (*´Д｀*) (Nigiri) ◎ Herring... When it was placed on the charcoal, a huge amount of smoke rose Σ(ﾟдﾟlll) The seared herring had a fluffy texture, and when I put it in my mouth, the fragrant fat oozed out. It was my first time having herring sushi, but it was also my first time eating herring like this! - Oyster... A spoonful of plump oyster (*´Д｀*) Unfortunately, due to an oyster allergy, I could only take a photo (；∀；) ○ Ankimo... Minced Ankimo from Yoichi served with Nara pickles and wasabi. I had always thought that Ankimo went well with ponzu sauce, so the unexpected combination was surprising. The Ankimo itself was very sweet, almost like a dessert. ◎ Seared Alfonsino Hand Roll... Alfonsino seared on charcoal in a hand roll. It wasn't as fatty as the herring, but it had a good amount of fat. (Nigiri) ◎ Spot Prawn... A large and plump spot prawn (*≧∀≦*) It was firm and had a satisfying texture. ◎ Sea Urchin... Sea urchin on top of thinly sliced egg wrapping the rice, with Rishiri Bafun sea urchin on top. It was a sea urchin feast with sea urchin sauce and all (*≧∀≦*) A dish of pure happiness. ○ Cold Conger Eel Soup... A soup made with conger eel and toro tofu, topped with corn puree. The sweet corn was delicious. (Nigiri) ○ Marinated Lean Tuna... Well-marinated lean tuna ===========

Umeda, Fukushima, Honmachi, and Abeno areas have become popular for having apprentice-run sushi restaurants that are difficult to book. I heard that the master's restaurant had been renovated recently, so I decided to visit. Here are the dishes I tried: - Anago (conger eel) with Kinmedai (golden eye snapper) and kombu broth - Nagasaki medai (large sea bream) sashimi with kombu roll and truffle white sauce - Botan ebi (spot prawn) and shirauo (icefish) marinated in soy sauce - Steamed sushi with Chiba hamaguri (clam) and ikura (salmon roe) - Clam soup with rich and deep flavor - Sushi with luxurious 1kg of kegani (hairy crab) - Engawa (fluke fin) on top of hirame (flounder) with sprinkled Dansetsu salt - Blackfin tuna from Ireland, which was delicious - Steamed abalone with liver sauce mixed with shari (sushi rice) - Ishikage shellfish from Iwate, which was sweet and delicious - Nishin (herring) with rich flavor, seared with Kishu binchotan charcoal - Adult eel pie spring roll with Mikawa eel, wasabi, and yolk vinegar - Amakusa kuruma ebi (Japanese imperial prawn) with perfect grilling - Kinmedai seared with Kishu binchotan charcoal - Uni (sea urchin) sushi with uni and uni soy sauce - Cold soup with Akita wakame seaweed, conger eel, and toro yuba (tofu skin) - Tuna pickled in soy sauce - Nitsuke (simmered) anago, which was delicious - Toro (fatty tuna) with egg yolk miso and delicious nori - Miso soup - Tamago (egg) with walnuts - Matcha (green tea) Overall, the meal was slightly lacking in volume, but the restaurant is quite reasonable in price considering its location in Kita-Shinchi.

Today, I want to eat something delicious! I want to go to Shinchi and have a blast! Maybe it's because of the heat, but I feel like being a little selfish. I found a stylish restaurant at the end of a dimly lit corridor in a mixed-use building! Ahh, this is so Shinchi-like! I've always wanted to try the sushi made by the master here. - Sushi Menu - Shinchi Sushi Yujiro Course Omakase - Maizuru's Masuko Flounder (1 kilo and up) - Only eat the top part with salt, sudachi, and wasabi. The rest is with sauce. - Beltfish (1 kilo and up) - Salt, vinegar, wrapped in kombu. New onion, truffle, and shrimp sauce! The luxurious three. This beltfish is incredibly delicious. - (Bottom) Sweet shrimp marinated in seawater - (Middle) Whitebait marinated in seawater - (Top) Caviar - The combination is amazing! - Clam soup - The flavor spreads in your mouth. - Hairy crab - Golden eye snapper with salt, sudachi, and karasumi - Everyone's favorite, three in a row. - Steamed abalone - Only eat the abalone and leave the sauce. It was incredibly delicious. - Steamed abalone sauce with red vinegar on vinegared rice. Individually mix each grain with the sauce. It's like risotto. Isn't it too luxurious? - Rock oyster - It's a challenge to eat in one bite because it's so big. How much do they want you to enjoy it? - Seared herring - My partner praised it. I didn't know there was herring in soba. It's so creamy. - Hokkaido Yoichi's foie gras with Nara pickles - The foie gras is rich and creamy, and the Nara pickles have a great flavor. The best Nara pickles in the world! - Amakusa shrimp - It was my first time eating such a chewy and elastic shrimp. The sweetness exploded in my mouth. - Golden threadfin bream with Nara pickles - Grilled golden threadfin bream with the highest quality white sandalwood charcoal. And again with Nara pickles. I'm so happy. Why does it go so well with fish? - Uni - Uni is kneaded into the egg. Uni sauce, Uni, Uni egg. Flooded with Uni. I still feel the aftertaste. It might be a taste I'll never forget in my life. - Chilled conger eel soup - Conger eel on top of a gold rush crushed Western-style sauce. Innovative! They're really going for it. - Marinated red meat - Melted - Steamed conger eel from Tsushima - It melted quickly. - Topped with green onions and yellow egg. It looks great. The seaweed is crispy, and you can enjoy the texture with pickled radish. - Aosa soup - It's creamy until the very end. Creamy is the best! Creamy forever. - Tamagoyaki chiffon cake-like. A moist palate cleanser. The happiness felt through the five senses was conveyed. Uni was delicious. I received zunda mochi as a souvenir. I'll work hard and come back again! (Someone come with me~) Thank you for the meal. (╹◡╹)♡

This is a sushi restaurant located on Funadaikogai Street in Kitashinchi. The interior is woody with a hinoki L-shaped counter that seats 12 people. I love coming here regularly. The head chef is a unique owner who used to work as a Japanese cuisine chef and has no experience working in a sushi restaurant. He runs several restaurants and is a genius who likes to try different foods and create his own original dishes. He is particular about the fish and uses a slightly sweet red vinegar for the sushi rice. Recently, he has started using charcoal, which makes the interior all white, adding to the interesting atmosphere. I will definitely visit again. Thank you for the meal! Course menu: - Botan Ebi (shrimp) and Shirauo (whitebait) with caviar - Grilled Isaki (grunt fish) with new onion sauce - Manakatsuo (bonito) from Yamaguchi and Den Suke (eel) - Hotaru Ika (firefly squid), Ikura (salmon roe), and Sakura Ebi (cherry shrimp) steamed sushi - Hamaguri (clam) soup - Kegani (horsehair crab) sushi - Irish Bluefin Tuna Otoro (fatty tuna) sushi - Kinmedai (golden eye snapper) sushi - Abalone liver sauce sushi - Liver sauce sushi - Live Torikai (baby chicken) sushi - Nishin (herring) sushi - Carabinero shrimp sushi - Kinmedai (golden eye snapper) and Karasumi (bottarga) sushi - Uni (sea urchin) and tamago (egg) sushi - Akami zuke (marinated lean tuna) sushi - Mizutako (water octopus) shabu shabu sushi - Simmered Anago (sea eel) hand roll - Negitoro (minced tuna with green onion) and egg yolk soup - Miso soup with Aosa seaweed - Walnuts in tamago (egg) dish

There is nothing to say. The food, hospitality, everything is wonderful. I think it's a restaurant that you won't regret going to. The cleanliness of the restaurant, the chef's explanation of each dish. It's a place where you can get lost in the food. I wrote "There is nothing to say" in the first line, but if I had to say something, it's a sushi restaurant that is delicious and I want to go back to.

Osaka / Kitashinchi [Sushi Yujiro] / Tabelog Rating 3.60⭐️ Authentic Edo-style sushi with red vinegar~!! Menu we enjoyed: - Chef's Course ¥20,000 The sushi was excellent, and each dish was outstanding! They had luxurious ingredients that you don't get to eat every day. The shirako was surprisingly large, the Negitoro hand-rolled sushi had a luxurious egg yolk on top, and the fresh shirasu was incredibly delicious. I used to be hesitant about eating shirasu, but I overcame that here! The day we visited, the restaurant was fully booked, so it's advisable to make a reservation in advance. The service was top-notch, and it was a wonderful restaurant that made me want to go there again. Thank you for reading until the end! Likes and saves would make me happy. Please also check out our Instagram @gourmet_tabi.

Located a 5-7 minute walk from Kitashinchi Station is the popular sushi restaurant Shinchi Sushi Yujiro. This sushi restaurant is constantly evolving and impressing customers with new menu items every time you visit. The restaurant has been receiving increasing praise, with all counter seats being filled even on weekday evenings. One of the great things about this place is that they have flexible start times, making it easier to make reservations in advance. Here are some of the dishes we tried at Shinchi Sushi Yujiro: 1. Bonito and Densuke Anago: Thick slices of bonito and Densuke Anago seared in front of you to impart a charcoal flavor. The combination of the fatty bonito and tangy special sauce is excellent. 2. Edo-style Cutlassfish: A unique dish combining cutlassfish, sea grapes, onions, and truffle sauce. Served on a red Fuji plate with clams and junsa, this dish captures the essence of the season. 3. Fresh Shirasu and Botanebi: Botanebi and fresh shirasu marinated in soy sauce koji, topped with botanebi eggs for a colorful dish. 4. Sakura Shrimp, Firefly Squid, and Salmon Roe Steamed Sushi: A luxurious steamed sushi dish featuring crispy sakura shrimp, unique firefly squid, and popping salmon roe. 5. Clam Soup: A flavorful clam soup made only with clams and water, a popular dish at Yujiro since its opening. 6. Hair Crab Nigiri: A generous piece of hair crab sushi that melts in your mouth when eaten, mixing perfectly with the vinegared rice. 7. Medium Fatty Tuna: Fatty tuna that melts in your mouth, harmonizing with the red vinegar rice. 8. Bigfin Reef Squid and Caviar: Precisely sliced bigfin reef squid paired with salty caviar for a delightful combination. 9. Abalone with Liver Sauce: A classic sushi restaurant dish featuring large, chewy abalone and liver sauce, which when mixed with the vinegared rice creates a risotto-like flavor. 10. Noto Aji: Aji from Ishikawa Prefecture's Noto region prepared as vinegar-cured sushi, offering a harmonious blend of aji's acidity and vinegar rice's tang. 11. Ark Shell: A chewy ark shell sushi that comes with the ark shell's mantle, a unique offering at Yujiro. 12. Fugu Milt: Luxurious fugu milt with a smooth, rich texture and no overpowering odor. 13. Spot Prawn: A luxurious spot prawn of impressive size, showcasing the quality expected from a high-end sushi restaurant. 14. Alfonsino: Alfonsino seared in front of you, highlighting the fish's rich fatty flavor. 15. Uni and Tamago: A tamago dish topped with premium sea urchin and uni sauce, a sea urchin lover's dream. 16. Water Octopus Shabu-Shabu: A hot pot dish featuring octopus, bamboo shoots, and plum essence for a refreshing palate cleanser. 17. Marinated Tuna: Tuna marinated in red vinegar, a perfect transition from medium fatty tuna to lean tuna in the course. 18. Simmered Anago: A tender and melty simmered anago sushi with a sweet and savory sauce that balances perfectly with the anago and vinegared rice. 19. Toro Tac: A rolled sushi featuring marinated tuna, with the richness of the egg yolk.

This is not just any sushi! Yuujirou-san, whom I love dearly, never fails to impress with his unique and delicious sushi creations. On this visit, I had the omakase course for 20,000 yen, which is always a safe bet at Yuujirou-san's place. The dishes included mountainous Manakatsuo, grilled Densuke Anago, Yaitokatsuo marinated in new onion sauce, Ao-ika with shiso, a salad of fresh bonito, Botan Ebi with soy koji marinated raw Shirasu and caviar, Sakura Ebi, ikura, and Toyama Firefly Squid steamed sushi, Hamaguri soup, hairy crab, Amaebi, Chutoro, steamed Awabi with liver sauce, Yamaguchi Akagai, Awaji Aji, adult eel pie, shrimp, Hokkaido Menuke Karasumi, Bafun Uni from Hokkaido, simmered octopus with bamboo shoot and plum soy sauce, marinated lean tuna, simmered Anago from Tsushima, Toro-taku with marinated egg yolk, green miso soup, and pistachio ball. Each dish was a delight and I already want to go back for more. It's a highly recommended restaurant in Kita-Shinchi. The food was truly delicious, and I already want to eat there again. Thank you for the wonderful meal! ❤️❤️

Yujiro, located in Osaka's Kita-Shinchi area, has a stylish atmosphere that sets the stage for a memorable dining experience. The chef's culinary skills are exceptional, as seen in the charcoal-grilled dishes prepared right in front of you. The omakase course for this day was priced at 20,000 yen and included a variety of delicious dishes such as charcoal-grilled appetizers, sashimi, steamed sushi, soup, sushi, and dessert. Highlights of the meal included marinated bonito and squid, giant button shrimp, hairy crab sushi, and various other fresh and flavorful seafood. The chef's creativity and attention to detail truly elevated the dining experience. Overall, it was a delightful and satisfying meal.

Revisited. First floor of a new building. Just the right size counter. They are particular about the ingredients. For example, the tuna is not the usual kind that everyone is tired of, but it's from Koshinoko. They use high-quality ingredients. The dishes are also wonderful. I was captivated by the antique Lalique.

I visited Sushi Yujiro in Shinchi. Every dish and ingredient was excellent. The presentation was skillful and the portions were generous, leaving me feeling satisfied. The chef was cute when he smiled, making me want to visit again. Highly recommended for a date. ★★★★★

Heading towards Yotsubashi-suji from the front of Kitashinchi Crown Plaza Hotel, you will come across a white noren hanging in front of the sushi restaurant owned by him. As you pass through the brick arch gate on the right after the first intersection, you will enter a sushi restaurant exuding a refined atmosphere typical of a flower district. The menu consists of omakase only, with the evening course priced at ¥20,000 (tax included) as stated on the website. The dishes served are truly excellent. Both the appetizers and sushi offer the full aroma and umami of the fish, bringing a smile to your face as soon as you taste them. In particular, the dishes featuring Japanese grenadiers and cutlassfish leave a long-lasting umami aftertaste. The presentation is also top-notch, with the chef showing the ingredients before cooking and using freshly kindled charcoal for grilling right in front of you, keeping the experience engaging throughout. The sushi itself is small in size, with the rice ball delicately formed to enhance the flavor of the toppings, creating a harmonious blend in your mouth. The mirugai, striped jack, and marinated fish were especially well-paired with the rice. The overall composition of the meal, balancing appetizers and sushi, was flawless, except for a slightly oily spring roll that felt out of place. While the effort to incorporate influences from Western and Chinese cuisine to broaden the palate is commendable, it falls short and gives off a pub-like feel due to the restaurant's excellence in other aspects. The alcohol selection is average, with a decent range of Champagne and wine, but a more exciting list that complements the sushi would have enhanced the experience further. Despite receiving a souvenir on the way out and being treated exceptionally well throughout the meal, the excitement and satisfaction were dampened upon seeing the bill, which included a single beer and two servings of sake. The night ended with a lingering question mark in my mind, overshadowing the delightful flavors of the fish.

Once I went there, every time I visit Shinchi, I remember it so much because it's too delicious and I love Yujiro-san so much that I revisited ٩(๑❛ᴗ❛๑)۶ This is my first review, but I can't forget it and I keep coming back ❤️ - Omakase Course 20,000 yen - Nagasaki Kue, Edo-style swordfish grilled in frost, Kue with skin peeled and boiled in hot water with daikon and dip sauce with truffle dressing, charcoal-grilled Anago inserted in an Irobesaki container in front of you, with daikon and spring onion - Botan shrimp marinated in soy sauce koji, raw shirasu marinated in Okizuke caviar, steamed sushi with young eel, sea urchin, and salmon roe from Saroma Lake in Hokkaido - Nodoguro, Toro, steamed abalone with liver sauce, Aji, Hokkigai, Akagai himo with vinegar miso, eel and Naruto sweet potato paste in a Monaka, charcoal-scented Kinmedai and Karasumi in front of you, Ogawa's fresh sea urchin, Torafugu Shirako arm with chili sauce, tuna red meat pickled, boiled anago, Toro Taku with egg yolk miso pickled, Aosa miso soup, pistachio ball - Sesame dango Charcoal-grilled in front of you, enjoying the aroma through the performance. The attention to detail in the dishes and glasses is amazing, just listening makes you feel happy to be in that space... and the food and cost performance are beyond that! In Kita-Shinchi, for 20,000 yen, not only the food but also the items and materials are good, and the attention to detail in the dishes is outstanding. The deboned shirasu was also exquisite... As the title suggests, it's a sushi course, but there are Chinese and risotto-like Western elements with white fish chili sauce and abalone liver sauce! Delicious and fun. Entertaining sushi ❤️ I definitely want to come back... It's a sushi restaurant with a master and sushi that make you want to come back. Everyone, please visit ✨

Today, the atmosphere was a bit cold, but the sushi rice had a strong flavor and a variety of unique toppings, which made it enjoyable. The menu seems to stay the same for both lunch and dinner. They also offer a sake pairing, so I recommend leaving it up to them for a pairing experience.

This is a sushi restaurant located in Kitashinchi, with a shipbuilder theme. The interior has a wooden design with a hinoki L-shaped counter that seats 12. The chef, who has a background in Japanese cuisine, opened this restaurant without any prior sushi training. He also owns several other related establishments in addition to this one. The chef is known for his craftsmanship and dedication to creating delicious sushi with high-quality ingredients such as fish, vinegar rice, and seaweed. The menu includes a variety of sushi dishes, each showcasing the chef's expertise and passion for traditional Japanese cuisine. The reviewer enjoyed a course meal with various sushi dishes, including sea urchin, fatty tuna, abalone, and more. The meal ended with miso soup and a pistachio egg dessert. Overall, a delightful dining experience that the reviewer plans to revisit in the future.

The restaurant is clean and well-maintained. The sushi chef who prepared our sushi was very friendly and had a great sense of cleanliness. The food itself was delicious, with many unique flavors that I had never tasted before. It was truly amazing. I don't think there are many places where you can enjoy such wonderful sushi and dishes at this price. I would love to visit again soon.