20 ausgewählte Sushi Restaurants in Umgebung von KitashinnchiStation nach Empfehlung

Really one month of training! In an instant, reservations were made for the month of January at this very popular restaurant. The sushi is so addictive with its exquisite al dente rice. I have been to several sushi restaurants in Osaka and they are all delicious. It was a very impressive experience. Sushi Red Vinegar surprised me quite a bit. It was the first time for me to try a new type of sushi that gave me goosebumps after eating it. It is located in the basement of a building near the ANA Crown Plaza Hotel in Kitashinchi. I will write about what I ate as soon as possible! First of all, *Dashi soup with only clams and kelp. The taste is very gentle. It is hard to believe that it is only made with hamaguri and kelp. At this point, I am convinced that it is absolutely delicious. Mochizuki's rice cake sandwiched between sheets of dried laver Mr. Mochizuki, the artisan who created the strongest sushi in one month. I greeted Mr. Mochizuki alone with a rice cake sandwiched between sheets of nori (seaweed). The nori is crispy and very tasty. The sushi begins here, but first, the rice. The rice is made with red vinegar, which gives it a nice color and aroma. The rice itself is al dente, as in pasta, although it would be wrong to say that it is quite hard. I have never had rice like this before, so it is quite a shock. *Tuna This is the sushi that gave me goosebumps. Akami, kamatoro and chutoro. I ate them one by one, chewing each one, Once you eat it, you realize it is no longer in front of you. That's normal, but I was surprised to find myself wanting another piece, and I thought about it for a minute. I don't know why I want to eat so much, but seriously, I think the rice is outstanding. After eating, there are a few pieces of rice left somewhere in your mouth, and when you find them and bite into them, you feel like you are eating sushi again. Back to the marinated tuna. It is made with Fukui Prefecture's jigarashi, which is the best of the best. The bitterness and savory flavor of the jigarashi goes very well with the pickles. Tiger prawn The prawns are plump and delicious. *Sweet and spicy simmered shishamo smelt Shishamo (smelt) simmered in sweet and spicy sauce is nostalgic, but when you eat it, you can't stop eating the whole fish in an instant. *Buri (yellowtail) Yellowtail is also delicious. The fish is large and satisfying. Abalone with Liver Sauce Abalone is placed on the top, and the liver sauce is packed underneath. The abalone was a quality abalone that was firm but easy to eat. After eating the abalone, the rice was added to the risotto! The liver sauce was quite thick, but when mixed with the red vinegar rice balls, it really tasted like risotto. I ate it in small portions because I didn't want to waste it all, but it still came to an end. This was shockingly delicious. *Shiroebi kombujime First of all, it looks beautiful. It looks light, but it has an elegant and rich sweetness. The texture is soft and melts in your mouth. Striped horse mackerel It is also delicious. It is not as good as the others, but it will be better in the future. *Tuna kombujime seaweed tsukudani sandwiched between two pieces of seaweed. Tuna appears again. I was shocked to find out that nori tsukudani also goes well with tuna. I've never had it this way. It's so delicious. Toro Ohagi This is a famous o-hagi made with tuna fat. The stickiness and the sweetness of the fat from the fat of the tuna are the best, and this is the best sushi I've ever had. *Toro Temaki The leftover toro from the o-hagi is placed on a sheet of nori and eaten directly by hand. The Toro Ohagi is delicious, but the hand-rolled sushi is something else with the flavor of the nori. It is very tasty. Anago (conger eel) Soft and fluffy! The conger eel is so delicate that it crumbles even when held in the hand, and is extremely delicious. I was really surprised. It was so good, I couldn't stop talking about it. *Tamago I was sad to hear that this would be the last time. LOL. There are two kinds of tamago on the plate, one is the caramel part of the pudding and the other is not. Please eat the one with gold dust on it first. It was exquisitely sweet and soft, just like a dessert. I wondered if this was an egg or not, and it was such a tasty gem that I could open a take-out shop just for this. I have written a lot, but I can say one thing, Mr. Mochizuki is a hard worker and has a great sense of taste, which charmed the customers. I can sense that he has put in a lot of effort in just one month. Mochizuki-san evolves with each visit. I have a reservation for his next visit in February, so I am sure I will feel that evolution again. It's hard to find sushi that makes me want to go back again like this. The rice is alive. I may never forget this feeling. It was really delicious. Thank you for the food! Please come again in February!

The young sushi prodigy's skill is impressive from start to finish. A sushi restaurant where you can feel again the gratitude to be able to eat♪ I want to eat sushi. With that comment from a friend whose birthday was coming up soon, another friend chose this restaurant as the second restaurant for her birthday party. Kitashinchi. There were fewer people than usual, and as I was walking along, wondering if it was a recharging period for tomorrow's weekend, I saw a curtain on the first floor of a small building. From the outside, the restaurant is very stylish and I sense a sense of style. When I finally entered the restaurant, I found that there were only seven counter seats in the restaurant, giving it a live atmosphere. Reservations are made in two parts, and this time I attended the second part. First, a hand towel was placed on the table and we got started. I was very excited and nervous with anticipation. Corn mousse The corn mousse was topped with dashi broth and swordtip squid, The dashi broth and squid on top were accented with chopped radish. Other ingredients included white corn called "Snow Fairy" and Junna (Junnae) from Akita Prefecture, Junna from Akita Prefecture were also served. The natural sweetness from the corn alone was very tasty, and the salty broth was a perfect match. I feel that the well-balanced taste is one of the things that raise the level of this restaurant to a higher level. Baba eggplant stewed in jade This is another luxurious dish. The yam is spread on top of the eggplant and topped with white shrimp. The shiso flowers give the dish a sharp taste and make it truly delicious. Sashimi Sashimi is served on a lotus leaf. The water dripping on the lotus leaf is a nice touch. Hamono yubiki is dipped in plum porridge. The horse mackerel is served with chiri-zu vinegar, a blend of various vinegars. The korinky is pickled in a shallow dish and is very tasty. Sushi Squid Izaki (Japanese anchovy) Matsukawa Flounder Horse mackerel from Kada Barracuda (kombu-braised, seared and delicious!) Sea bream (with a little bit of akegara-mashigiri on top for a nice taste!) Once here, we took a sushi break. A set of snacks called "Hachisun Tairagi (flat shellfish) This is crunchy and very tasty! Young ayu fish It has a bitter taste with just the right amount of salt! It's the number one item that goes well with sake. Boiled sweet potato with lemon Bite size. The lemon gives it a refreshing sweetness! Baked Hamaguri with Yuzu Miso The hamaguri is delicious, but so is the miso, The gentle broth is great when you sip the juice on the shellfish at the end. Ishikawa Kaga Vegetable Kintoki Grass boiled and served with pounded yam The purple-colored soup is impressive. It is light and easy to eat. It is so delicious. Sushi resumes from here. Sushi Kinmedai (sea bream) Thick meat and rich taste. Impressively delicious. Fuefki-dai (sea bream) This is also very tasty. It was an impressive gem that had been aged for about 10 days. The sushi as a whole is made with aged fish, It had a sticky texture and was all very hard to find. Creative sushi? Murasaki sea urchin This one appeared in a bowl. The reason why it came in a bowl was because if it were made into a gunkan, there would be too much sea urchin on top. This is impressive. Even after eating the sea urchin, the sea urchin comes up from underneath. LOL. The nori (seaweed) is also lightly seared and accented. Here, the sushi stopped for a moment. ●Nimono Kaseda pumpkin Minced chicken and pork with scallop and white onion Edamame and new lotus root with myoga The taste of each ingredient can be felt in this dish. The taste seems to be pulled out by the pumpkin, but the white onion and myoga reset the flavor and made me enjoy the richness of the minced meat again. Next is the last sushi. Sushi Tuna from Shiogama, Miyagi Prefecture Toro (tuna). It's so delicious! I can eat 15 more pieces. LOL! Shiogama conger eel This is not served with sauce, but with yuzu (Japanese citron) and salt. It is very fluffy and the best. Soup Tofu and onion in red soup The sansho (Japanese pepper) gives a spicy kick at the end. A calming taste as if to suppress the excitement of what we had just eaten. It was very delicious. Dessert Brown sugar ice cream They said they like to make many kinds of homemade ice cream, and there were less than 10 kinds lol. Among them, I chose the brown sugar, and it was a great choice. It was so rich and deliciously sweet! While they do cook, they are also very particular about their desserts, which is wonderful. I'm going to make a long story short, but I decided to say that it was the most delicious and that my favorite food is sushi! I have decided to say that sushi is my favorite food! I highly recommend this restaurant, so please go there. The only course is the 17,000 yen course! Sake is also carefully selected, so if you like sake, please try pairing with it. Thank you for the meal!

The food and drinks are very delicious, and the atmosphere is comfortable. The chef is very unique, and I always have a great time here.

The chef was quite delightful and engaging with us, and took time to explain each course. His ingredients of the highest quality and translated to phenomenal taste.

Like Sento-kun who talks a lot...lol, funny owner and delicious fish ♡. Quite a few rare drinks ꒰⌯͒--̫-⌯͒꒱. The most famous item is Koinari. You'll be glad to bring home a small piece of handmade sushi ♡♡♡♡♡♡.

From the entrée to the nigiri to the customer service, it was just wonderful. The chef's blunt but professional spirit and the cheerfulness of the proprietress were also very good, and we spent a happy time. I am determined to revisit.

Nihonbashi nigiri: ¥5,000 Nigiri 9pcs｜Small bowl of salmon roe｜Makimono｜Bowl of rice｜Chawanmushi｜Sweet horse mackerel Sea bream Yellowfin bream Sea bream prawn Japanese Spanish mackerel medium fatty tuna Salmon roe on a small bowl Boiled conger eel rolled dried gourd