There is a sushi restaurant located about a 2-minute walk from the west exit of Motomachi Station on the Hanshin Electric Railway. It has a layout with 15 counter seats and 2 private rooms, and it's convenient to make a reservation online through Tabelog. The omakase is priced at 11,000 yen (tax included) and includes a variety of dishes: - Tai dashi soup - Hand-rolled sushi with tuna - Sashimi (grilled mackerel, returning bonito) - Sempōshi oysters (low-temperature cooked) - Chawanmushi with sea eel and shiitake mushrooms - Nigiri sushi including flounder, squid, fatty tuna, and sea urchin - Grilled fish (sanma) - Nigiri sushi with nodoguro, boiled scallops, anago (sea eel), tamago (Japanese omelet) - Iwa-nori (rock seaweed) and nameko mushroom red miso soup - Dessert (pear: California) I made an online reservation for a weekday visit at around 5 PM through Tabelog. The quality of taste, the atmosphere of the restaurant, and the service were all high-level, making it a top recommendation for a sushi place. Most customers who were there at the same time seemed to be repeat visitors, indicating a high satisfaction level. Thank you for the wonderful meal! ✨

I visited this wonderful restaurant for the first time through a friend's introduction. Located in a back alley of Motomachi, the interior is also lovely. I felt the chef's attentiveness, care, and charm were truly exceptional. I had a course that included six dishes, twelve pieces of sushi, chawanmushi (steamed egg custard), soup, and dessert. First, we had toro (fatty tuna) hand rolls, followed by grilled bonito with a delicate flavor, and I experienced the melt-in-your-mouth taste of mackerel. For the first time, I enjoyed an indescribably delicious oyster nigiri, and the sake just kept flowing. The octopus was tender and delightful, while the chawanmushi was rich with delicious snow crab and thick egg sauce! Thank you for the wonderful food, delightful sake, and enjoyable time. I would love to visit again!

I visited this restaurant for lunch during a date. It is located close to Motomachi Station, just down a nearby alley, and the interior has a luxurious yet calming atmosphere. The staff's attentiveness and care were exceptional. The sushi, made with fresh ingredients and red vinegar rice, allowed me to enjoy a blissful time. I definitely think this is a restaurant I will return to.

I had the pleasure of enjoying a luxurious sushi lunch at a high-end sushi restaurant in Motomachi. Although it was lunch, each piece of sushi was carefully prepared, showcasing the freshness of the ingredients and the skill of the chef. The medium fatty tuna, in particular, had a melt-in-your-mouth texture and an exquisite umami flavor from the fat, making for a blissful moment. The sea urchin was rich and creamy, with a wonderful aroma of the ocean that added a touch of extravagance. The balance of the sushi rice's acidity and temperature was perfect, harmonizing beautifully with the toppings. It was a perfect place for a special lunch.

We made a reservation and visited for a family lunch on a holiday. The counter was completely full, so I believe it's best to make a reservation before going. We added items like shrimp and negitoro to our lunch course. It had a lively atmosphere, and as always, we had a wonderful time. I would love to visit again.

This is one of my favorite sushi places and where I became hooked on red vinegar sushi. It's located in a small alley in Nankinmachi. The sushi course is quite affordable, and it has a casual atmosphere that is perfect for those who aren't fond of quiet, formal sushi dining. It's a welcoming spot for beginners trying counter sushi for the first time. The flavor of the red vinegar is quite strong, and personally, I really like it.

I enjoyed a 10-piece course. Firstly, the interior is beautifully designed in a modern Japanese style. There are not only counter seats but also two private rooms, which might be better for larger groups. Since there were just two of us this time, we chose the counter. There were two chefs, and because we had a reservation, we were seated right in front of the head chef. The overall taste is quite light. The fatty tuna was rich but not overwhelming; I felt I could have even two pieces! They source seasonal ingredients from all over the country, so I recommend this place for those who want to enjoy a variety of delicious foods in smaller portions.

I had a久々 (long-awaited) lunch ♡ It was an amazing deal for 5,500 yen, which included small bowls and 10 pieces of sushi. The value was fantastic ^ ^ The mackerel and tuna were especially delicious ♡♡ I didn't take any photos, but I ended up ordering a few extra pieces after the course. The chef was friendly and easy to talk to, as always! I'll definitely be back for both lunch and dinner ^ ^

Introducing a delicious sushi restaurant located in a back alley of Motomachi, Kobe! ✨️ The interior has a calm and sophisticated atmosphere, making it perfect for special occasions such as dates or business meetings. The lunch course is priced at 5,500 yen, which includes one appetizer, ten pieces of sushi, steamed egg custard, and a soup. There are both counter and table seats available, but I highly recommend the counter seats ☝️. The chef prepares the sushi right in front of you, ensuring it’s fresh and flavorful. The fish has no unpleasant smell whatsoever, and they use Edo-style red vinegar for the sushi rice, creating a perfect balance between the rice and the toppings. Not only the chef, but all the staff provide a top-notch level of service, making it an excellent value for the cost. This restaurant is quite popular and hard to reserve, so definitely give it a try!‍♀️✨️ I appreciate your likes, follows, and saves! Thank you for reading to the end! 【Address】2-3-6 Motomachi-dori, Chuo Ward, Kobe, Hyogo Prefecture 【Hours】12:00 PM - 2:00 PM / 5:00 PM - 10:00 PM 【Closed】Please check on Tabelog or the restaurant's account for details ☝️ 【Nearest Stations】About a 5-minute walk from JR Motomachi Station and Hanshin Motomachi Station.

I visited again with my family because we enjoyed it so much last time. This time, we opted for the 13,000 yen course and added a few extra orders of drinks in moderation, so the total cost was nicely manageable. Even with all we had, I think the cost performance is excellent. Previously, I used to avoid knife fish, but my perception has changed completely; it was surprisingly delicious. I was very satisfied with everything once again. I can't wait to go back soon!

It feels like the atmosphere of the sushi has changed. While the taste and price are still appealing, I no longer feel the same sense of value. The reactions to the gari (pickled ginger), chawanmushi (steamed egg custard), miso soup, and appetizers were all positive, but the response to the nigiri was somewhat lackluster. It would be better if the sushi were a bit fluffier and the toppings a few millimeters thicker; the tightly formed nigiri reminded me of supermarket sushi. The place was fully booked for lunch, and I found the atmosphere quite ordinary. However, an older companion mentioned that it felt a bit lacking in energy because, being a set course, there wasn't the traditional lively exchange of "I’d like this, sure!" between the customers and the chefs. On the bright side, all the staff were very pleasant. I think I’d like to return when I’m in the mood for casual sushi!

I had previously enjoyed a delicious lunch course, so this time I requested the 13,000 yen course during lunch. Since my wife was driving, I felt safe to enjoy some sake, but I kept it somewhat moderate as we had plans to go to Takarazuka afterward. I initially thought about starting with sake, but I gave in to the heat and started with a draft beer. After that, I tried three different types of sake, and I found that the portions are small and the prices are relatively low, which allows you to enjoy a variety. It’s a nice system for those who drink alone. I also ordered some green onions and kanpyo rolls, and I was very satisfied! Thank you for the meal!

Among the F&co group, which operates multiple Edo-style sushi restaurants under different names, our restaurant was one of the early establishments. The charm of our restaurant lies in the presence of the manager! During my visit to the Michelin three-star restaurant "Kadowaki" for five consecutive years, I truly realized that the leadership of the restaurant manager significantly impacts the dining experience. While training is important, the ability to perceive and react to situations can be a born talent. If it is indeed a special talent, then education alone has its limitations. Ultimately, the owner of "Kadowaki" takes on tasks himself, understanding that neglecting responsibilities can diminish customer satisfaction. Similarly, the high ratings of our restaurant are driven by the outstanding service provided by our manager. I enjoyed a night course (which is offered for both lunch and dinner) at our restaurant. Here’s what I savored: **Dishes:** - Steamed abalone - Iwami mozuku seaweed - Haruka eight vinegar dish - Sashimi (grilled needlefish and marinated katsuo with straw) - Simmered octopus - Gold rush chawanmushi (savory egg custard) - Grilled bouzuginpo (a type of fish) **Sushi:** - Maguro hand roll (first-pick Ariake seaweed) - Mie prefecture flounder with kelp - Kumamoto kohada (gizzard shad) - Chutoro from Yoshioka - Hokkaido bafun uni (sea urchin) - Marinated maguro from Yoshioka - Seared nodoguro (blackthroat seaperch) from Nagasaki - Simmered hamaguri (hard clam) from Chiba - Eel hand roll - Two types of tamago (egg sushi) - Red miso soup with aonori (seaweed) - Grapes from Yamanashi (Pione) The course was well-structured, and I was very satisfied! Currently, we have a Tabelog rating of 3.54.

It was a delicious, fun, and wonderful time. Based on the course, I ordered extra items according to my cravings, so it was a bit pricey, but I was very satisfied. Real sushi is truly stunning, with each piece being crafted with care. I definitely want to go again!

I love sushi, so I often eat it when I travel for work, and I think this place is quite high-quality. The lunch course for 5,500 yen didn’t include it, but I spotted them preparing some for other guests and couldn’t resist ordering new season’s shinko (young sardine). I was planning to give up on trying it this season since my Tokyo business trips didn’t align, but I was thrilled to find it and enjoyed its refreshing aroma. I’ve already made a reservation to come back with my wife! (laughs)

I wanted to enjoy a luxurious lunch with a friend in Kobe, so I visited this restaurant located a few minutes' walk from Motomachi Station in a back alley. I ordered the 5,500 yen course, and I felt it offered satisfaction beyond its price. The highlights were the tuna, kinmedai (red snapper), and katsuo (bonito). The tuna and kinmedai had great fat content, and the katsuo was grilled over straw, giving it a wonderful aroma. The restaurant not only delivered excellent dishes but also provided outstanding service. It has an elegant atmosphere, and the chef’s personality truly shines through the establishment. If I have the chance to visit Kobe again, I would love to try dining here for dinner next time.

I enjoyed a lunch course priced at 5,500 yen, available only during the daytime. The meal began with a small dish of mozuku vinegar. The boiled octopus from Akashi was tender and delicious, accompanied by sea grapes from Amami Oshima and micro tomatoes, creating a refreshing and tasty start. The pickled ginger marinated in red vinegar can be refilled if it runs out. The first sushi served was flounder, artistically presented with flounder that had been marinated in kombu, topped with the toro (fatty part) underneath. The mackerel, sourced from Maizuru in Kyoto, was lightly marinated, allowing me to fully enjoy the fresh flavor of the fish without overwhelming acidity. The medium fatty tuna (otoro) was from Canada and had just the right amount of fat. The red snapper from Chiba was charred on the skin, offering a lovely aroma. The chawanmushi (steamed egg custard) included eel from Ehime, garnished with dried plum that pairs wonderfully when mixed in. The fatty tuna (akami) was marinated, highlighting the tender parts of the fish. The rice topped with plenty of salmon roe was undeniably delicious. The scallop was simmered in dashi (soup stock) and mashed, providing a different texture to enjoy, with a refreshing touch of yuzu. The eel was served steaming hot and fluffy, handed to me personally. The kanpyo maki (dried gourd roll) was sweet and tasty. The miso soup contained junsai (water shield), providing a comforting flavor. Finally, I had a thick savory egg omelet, lightly sweetened and sandwiched with sushi rice. The service was attentive, making for a very pleasant experience. Thank you very much! It was a delightful meal!

2024/07/21・#Today's Lunch・I had lunch at a restaurant called "Sushi Shunpei" near Nankinmachi♪・They offer a dinner course as well, and I chose a set that included 6 appetizers, 12 pieces of sushi, chawanmushi (steamed egg custard), soup, and dessert☺︎・☻Soup with red sea bream from Chiba Prefecture and nodoguro (blackthroat seaperch)・☻Hand rolls of medium and fatty tuna and red meat from Matsushima, Miyagi Prefecture・☻Thin mozuku seaweed from Okinawa and sea grapes from Amami・☻Wrapped mackerel and skipjack tuna from Wakayama Prefecture・☻Simmered octopus from Akashi・☻Chawanmushi with eel from Ehime Prefecture・☻Red vinegar pickled ginger・☻Flatfish marinated with kelp from Miyagi Prefecture・☻Herring from Amakusa・☻Red sea bream from Chiba Prefecture・☻Medium tuna from Ireland・☻Fresh sea urchin from Hokkaido・☻Grilled sea bass in saikyo miso・☻Grilled blackthroat seaperch from Chiba Prefecture, charred and served with rice・☻Marinated bluefin tuna from Matsushima, Miyagi Prefecture・☻Scallops from Hokkaido, simmered in broth before being crushed・☻Shrimp from Amakusa・☻Steamed eel from Tsushima, Nagasaki Prefecture・☻Edo-style tamago (sweet egg omelet) made with yam and shrimp paste・☻Soup with green laver and junsai (water shield) from Akita Prefecture・☻Dessert: Shine Muscat grapes from Yamanashi Prefecture.. It had been a while since I last visited☺︎ The sushi rice made with red vinegar and carefully selected nori (seaweed) enhances the seasonal ingredients from various regions to create exquisite dishes☺︎ The service was also excellent! I thoroughly enjoyed my meal☺︎ Thank you for the delicious food♪・@sushishunnpei・#Gako's Lunch #Gako's Sushi #Gako's Meal #Sushi #SushiShunpei #MotomachiLunch #MotomachiGourmet

I wanted to eat sushi in Motomachi, so I came to this restaurant. Even though I made a last-minute reservation, the service was very smooth. The course started with a gentle-tasting soup made from red snapper from Chiba, followed by marinated bonito, chawanmushi with pike eel from Wakayama, flounder from Nagasaki, mackerel from Maizuru, grilled knife fish with Saikyo miso, tuna from Miyagi Shiogama, and simmered scallops from Hokkaido. The eel was so tender, having been grilled and then steamed. The meal concluded with rolls, egg, and soup. The sushi rice was firm and made with red vinegar. Since every dish was carefully prepared, soy sauce wasn’t necessary. The only disappointment was that the simmered octopus from Akashi was a bit tough on the inside. They also had a variety of drinks available. It was a pleasant dinner in a beautiful restaurant. Thank you for the meal!

Firstly, I can enjoy daytime drinking without overeating. Personally, I find the amount just right. I can have three glasses, which is equivalent to two go (a Japanese unit of rice measurement), and I don't drink too much, allowing me to try a variety of drinks. The alcohol is light and does not interfere with the food. The atmosphere of the restaurant is also very pleasant and to my taste. I will visit again. Thank you for the meal.

I visited this restaurant through a friend's recommendation, and everything was incredibly delicious!!! I made a reservation for a course meal, and not only was the sushi amazing, but also the appetizers, simmered dishes, steamed egg custard, and soup were truly delightful. The sushi didn't even need soy sauce; they served it by hand or placed it on a sushi plate. I also enjoyed some refreshing chuhai, which paired perfectly with the food. I was completely satisfied!