I visited the sushi restaurant "Sushidokoro Takahashi" in Kitashinchi as a promise to my daughter, who had been studying hard (that I would take her to a rotating sushi restaurant after she finished studying). The restaurant has only 9 seats, with a veteran sushi chef as the owner and a female server. Outside the large window, small birds (such as white-eyes and sparrows) come close, creating a calming atmosphere. We arrived just before noon, and the owner was just finishing cooking the egg, followed by grating an incredibly large fresh wasabi root. Each person at the counter had their own leaf (possibly Myoga leaf) where ginger and sushi were served. We started with a small dish that seemed like Matsumae pickles, with cod roe and kombu. I ordered a bottled beer. The sushi experience began with a fluffy and warm egg, which was incredibly delicious. The medium fatty tuna practically melted in my mouth. The finely chopped squid was seasoned with salt and sudachi, offering a chewy texture and sweetness. The octopus had thick legs but was tender and easy to eat, with a rich flavor. The tuna (2 pieces of lean red meat) was perfect. The shrimp was incredibly fresh and firm, having been blanched and peeled just before serving. We then had a simple red miso soup with tofu and green onions, which was delicious. The sea bream had a hint of the ocean. The uni was sweet and delicious, without any unpleasant flavors. The pickled pickles were thickly sliced and had a crunchy texture with a good balance of saltiness and sweetness. The pressed eel was lightly seared before serving, giving it a smoky and tender taste. My wife and daughter ordered additional egg (wife) and shrimp and octopus (daughter) sushi, which were also delicious. We also ordered a bottle of sake (served at room temperature) called "Shirayuki," which paired well with the sushi and was very satisfying. The sushi was simple yet skillfully prepared, creating a delicious dining experience. The total bill for today was 11400 yen, which was very reasonable. Even during the weekday lunchtime in the midst of the pandemic, all seats were filled for a reason. There were also two women dining alone. I look forward to trying the Tekka Maki that the regular customers were enjoying next time. Thank you for the wonderful meal.

I wanted to eat delicious sushi, so I made a reservation and visited Sushidokoro Takahashi-san. Last time I came, I arrived before the opening at 12 o'clock and while waiting at my seat, I watched the master making tamagoyaki. The freshly made tamago that came out first was delicious, so I planned to come again right after opening next time. They only offer a 3000 yen omakase course for lunch. Starting with the tamago, the full course of 10 pieces ending with anago was all delicious, and I thoroughly enjoyed a luxurious lunch. I will visit again.

Lunch is a set menu for 3000 yen! I forgot to take a picture of the squid and egg. The egg had a fluffy texture, which was nice. I arrived at exactly 12 o'clock. There were only two customers at the counter. Maybe it was past the peak time? Anyway, it was more like sushi or rice balls. The rice was plentiful, filling the mouth with rice. The rice itself was very delicious and crumbled easily, which I liked. It was a bit difficult to eat, so I asked for a smaller portion, but it was still big! The eel was not to my liking. I remember a drama or movie where the quality of a sushi restaurant was judged by the pickled ginger. The chef had an old-fashioned vibe, making it a bit intimidating. However, despite the initial impression, the sight of sparrows outside the window was very soothing.

Sushi Dokoro Takahashi is a 10-seat counter restaurant located on the 3rd floor of a building in the fiercely competitive area of Osaka Kita-Shinchi. It has been in business for 24 years and continues to attract a growing number of regular customers and their guests with its unchanged taste. The atmosphere is that of a traditional sushi chef, and the head chef is friendly and knowledgeable about fish and sake. The menu is omakase style, with lunch costing around 3000 yen and dinner ranging from 10,000 to 20,000 yen. The dishes are beautifully presented and delicious, with highlights such as octopus, squid, flounder, swordtip squid, and more. The grilled turban shell wrapped in seaweed is a popular dish, offering a unique combination of textures and flavors. The chef also prepares dishes like simmered conger eel on the spot, showcasing his skills. The nigiri sushi includes items like conger eel, flounder, sea urchin, medium fatty tuna, shrimp, and clam, all of which are fresh and flavorful. Sushi Dokoro Takahashi is a highly recommended sushi restaurant in Kita-Shinchi, offering delicious sushi and dishes at reasonable prices in a casual and friendly setting.

【Conclusion】Extremely good. Definitely worth repeating once a month. 【Location Atmosphere】Located on the 3rd floor of a typical mixed-use building in Kitashinchi. It's exciting to enter, haha. 【Interior Atmosphere】The seating arrangement surrounds the counter in an L-shape. The chef serves sushi with a good tempo, creating a nice atmosphere. It's best to go alone or with one other person. 【Food and Prices】I had the omakase lunch course for 3,000 yen. It was incredibly delicious and had a good portion size. I was very satisfied. The squid and shrimp were particularly delicious! I recommend calling ahead to check for availability before visiting.

The sushi restaurant, which will celebrate its 24th year next year, is a long-standing establishment with a skilled and efficient head chef. Every dish served is delicious, but the horse mackerel stands out with its perfect balance of fat, prompting me to order seconds. The final dish, eel, is also outstanding. The simple radish soup served at the end is gentle and soothing to the soul. I heard they also serve lunch, so I would like to bring my mother along next time. Thank you for the wonderful meal.

【Received Menu】Lunch course (¥2,700) tax included - Tamago, Toro, Swordtip Squid, Octopus, Tuna, Shrimp, Madai, Uni, Simmered Anago⁡【Impressions】Rare in Osaka, they use a counter made of leaves instead of plates. The green leaves make the sushi stand out♪♪⁡I was surprised that the usually last dish, Tamago, came out first. The fluffy Tamago was not too sweet and delicious\(//∇//)\⁡Next was Toro♪♪ The rich fatty flavor spread in my mouth and was delicious‼︎⁡I really liked the Uni. It was rich and delicious without any bitterness or smell(〃ω〃) I want to eat more of it.⁡The chef was quick in making the sushi, so the speed of service was not an issue♪♪ The freshness of the ingredients was good, and for this price, I think it's a good deal. It felt similar to Endo Sushi at Osaka Central Wholesale Market.⁡Definitely worth a visit♪♪

I made a lunch reservation through an acquaintance's introduction. The owner seemed quite reserved, but when I opened my mouth wide to eat, he chuckled and it made me happy. The chef's choice of sushi was all delicious, and I had a great time. However, the portion size was not large, so I felt like I could go to another restaurant afterwards!

This week, I started having lunch meetings with my junior colleague, combining goal setting. As a woman, sushi is the way to go - lunch course for ¥2,700 at a 10-seat counter on the 3rd floor of the Gochisosuru Day Building. The head chef is a sushi master, skillfully and promptly serving sushi. It's a reservation-only place, so it attracts regular customers. The sushi meeting begins! - Tamago: The first dish is tamago, a fluffy sweet egg with minced fish inside that melts in your mouth, spreading deliciousness. - Chutoro: The second dish is chutoro, a pink, glossy, and luscious tuna that melts in your mouth, leaving a hint of wasabi. - Ika: The squid is fresh and slightly transparent, served with salt for a simple yet enjoyable experience. - Tako: The boiled octopus is cut thick, providing a varied texture and a simple yet delightful experience. - Maguro: Two pieces of tuna with a kick of wasabi, delicious and high-quality. - Ebi: A vibrant red steamed shrimp that is large for sushi, with a great presence and a delicious taste. - Tai: Seared sea bream with firm and delicious meat, a fantastic aroma, and a superb texture. - Uni: Plenty of golden sea urchin on a white sushi rice, with a rich and sticky taste that is irresistible. - Anago: The last dish, a sweet and tender eel wrapped around a large sushi rice ball, is a satisfying finish. - Kuromame: A hot red miso soup with small pieces of tofu and green onions, a perfect palate cleanser. With 9 dishes and 10 pieces of sushi, the large sushi rice provides a satisfying experience. Skilled and standard delicious sushi, along with productive work discussions, boosted motivation. Let's continue to enjoy four more delicious lunch meetings and bring happiness to you. Bon appétit!

Today, I had lunch at Sushidokoro Takahashi in Osaka, Oe Bridge, amidst the spread of the coronavirus. I made a reservation over the phone around 10 am and arrived at 12 pm. I sat at the left end of the 10-seat counter and first ordered a bottle of beer. To start, I had lightly boiled and salted squid. The beer is visible in the background. As I sipped on my beer, other reserved customers started to take their seats. The meal began with tamago, which was still warm as it was being made when I arrived. It was sweet and delicious. Next was chutoro, which melted in my mouth. Then came the squid, seasoned with salt and a squeeze of kabosu for a refreshing taste. Followed by a large piece of octopus with the perfect amount of shari. Two pieces of maguro came next, showcasing the unique texture and umami of the red flesh. The thickness allows you to savor the richness. Then came the shrimp, which was so delicious I wanted more. It was delightfully firm and juicy. Next was hirame, with a chewy texture and a burst of umami in every bite. A pickled daikon radish was served at this point as a palate cleanser. Red miso soup was also served around this time. Uni was the next dish, with a burst of ocean flavor enveloping the shari. Lastly, anago was served, lightly seared and brushed with a sweet sauce. In one word, it was delicious, and I savored every bite. I could have easily eaten more. The total bill was around 3400 yen, if I remember correctly. I had one beer and enjoyed high-quality sushi at an excellent cost-performance ratio. I am grateful that they kindly accepted my solo reservation for lunch on the same day. This is a restaurant I definitely want to visit again when I come back to Osaka.

I made a reservation for 12 o'clock on a regular day and visited the restaurant. The master, who is over 70 years old, fills the 9-seat counter with delicious food that will make your stomach happy! When I visited, more than half of the customers seemed to be regulars, and the master was friendly and talked to everyone. The sushi here is made with fluffy vinegared rice that melts in your mouth. The wasabi is freshly grated and not too spicy, just adding a hint of flavor without overpowering the taste of the fish. I'm not a fan of sushi with too much wasabi, so I really liked the sushi here! Delicious...! The squid sushi, finely sliced, is served with only salt and vinegar citrus. It was incredibly delicious! The eel, grilled to a fluffy texture, is also served warm and expertly crafted by the master while watching the customer's pace of eating. Only the regular customers were served a special dish of tekka maki at the end, showing the special treatment they receive. The service for tea was also impeccable, creating a very cozy atmosphere.

I visited the restaurant on Friday at 12 o'clock. I had made a reservation in advance and all 9 seats were full. It wasn't too crowded, but the volume of the voices from the group of 4 next to me was quite loud... It's just luck at that moment, can't be helped. I started with a beer and some squid with vinegar miso, along with chopsticks. The egg was fluffy and creamy, a blissful first bite. The medium fatty tuna was really good. The rice was softer than expected, reminiscent of Tsukiji Market. The squid with salt and sudachi was light and refreshing. The octopus, tuna (two pieces), and shrimp were all good. The shrimp was my favorite, perfectly cooked and full of flavor. The head was removed so you could taste the miso, making me involuntarily say "delicious." The red snapper, red miso soup, and sea urchin were all delicious. The eel was also a standout, with just the right amount of sauce to allow the flavor of the eel to shine. A white-eye bird outside the window provided a soothing moment. The chef's personality was great, and overall it was a good restaurant with good value. Thank you for the meal. Taste 4, Quantity 4, Value for money 4, Service 4, Atmosphere 4, Time to serve 4, Likelihood to revisit 4.

On my day off, I had lunch at a sushi restaurant in Kitashinchi with a friend. I prefer walking from Yodoyabashi. It's on the north side of the New Dive Building, on the 3rd floor. The restaurant opens at 12 o'clock. We arrived early, but were warmly welcomed inside. The chef was grating wasabi and cooking tamagoyaki. The aroma of the tamagoyaki was delightful. We were served the tamagoyaki first, which was hot and fluffy, and delicious. Then we had medium fatty tuna, squid with sudachi and salt, octopus, and tuna, all of which were tasty and brought back memories of Osaka sushi. The shrimp was tender and sweet, the sea bream was firm and fresh, and the red miso soup with tofu and green onions was flavorful. The sea urchin was sweet and delicious, and the grilled conger eel was sweet and savory. The total cost for 10 pieces of sushi, pickles, and red miso soup was 2800 yen. There were regular customers chatting with the chef, creating a friendly atmosphere. The chef even checked if we needed more tea. It was a nostalgic and welcoming sushi restaurant.

I visited Sushidokoro Takahashi for lunch, which costs 2700 yen for a course. The shari (sushi rice) is incredibly large, so I recommend getting shari-koma (less rice). Even so, the softer shari matches well with the toppings. It's delicious. The cost performance is excellent. It's old-fashioned sushi from the Showa era, but for some reason, it's delicious. Definitely give it a try.

Sushi Takahashi in Kitashinchi has an old-fashioned sushi restaurant vibe. The head chef must be over 70 years old, but he moves swiftly and I couldn't help but be mesmerized. The rice is soft and quite large, even when ordering small rice balls they are still on the bigger side! But for some reason, it's delicious and has a good feel to it. By the way, what made me laugh was the salt sprinkled on the squid was just regular store-bought salt! It was surprisingly tasty. The lunch costs 2,700 yen per person! Considering that it even includes sea urchin, the cost performance is amazing! The restaurant was also full and quite trendy.

Sushi restaurant in Kitashinchi, 5th visit for lunch omakase nigiri: 2,500 yen. Tamago, toro, squid, octopus, tuna, shrimp, sea bream, red miso soup, sea urchin, anago. The tamago was sweet and delicious, my favorite flavor. The toro had a nice fatty texture and was delicious. The last anago was hot and fluffy, incredibly tasty. Best value for money, highly recommended lunch option.

When I was transferred from Osaka, I was taken to a sushi restaurant in Kitashinchi for a farewell party. I was able to enjoy sushi and feel luxurious even during the day, and I am grateful. The squid was delicious.

It starts at 12 o'clock! If you're late, you won't be able to eat the freshly cooked tamago. Let's make sure not to be late! You can easily find the neon sign. There is a corridor to the south of the neon sign, and if you take the elevator to the 3rd floor, you'll find it right away. It's a classic building. There are only 10 seats at the counter, and they serve the same thing all at once. They offer delicious and orthodox dishes at a reasonable price. The meal ends with hot and fresh anago.

I went to a restaurant that I had been interested in for a while and had a slightly luxurious lunch with a friend. They offer authentic sushi for lunch at a great value of 2800 yen. I felt very happy having lunch there. The chef was very focused on making the sushi. Everything was delicious, but the anago (conger eel) at the end was especially amazing! The squid with salt was also delicious! Thank you for the wonderful meals every day!

On the 3rd floor of a building where a restaurant is located, if you go left after getting off the elevator, you will find "Sushidokoro Takahashi". The head chef, Eiji Takahashi, who used to make sushi at the Japanese restaurant "Kagiri" in Hotel Plaza, has opened this restaurant. Hotel Plaza was known for its delicious restaurants, and many celebrities visited Kagiri to try Takahashi's sushi. The restaurant has a quiet counter with about 10 seats and has a traditional and simple atmosphere. The menu consists of omakase only, starting with sashimi and a selection of sake and shochu. The chef prepares the dishes himself, and the sushi is made with skilled hands, served at a quick pace. The meal ends with the chef's famous hot egg omelet. Takahashi, who is over 70 years old, wonders how long he can continue running the restaurant, but many people, including myself, hope he will keep it going.

So good! So delicious!