20 meilleurs restaurants Sushi par Recommandation à Autour de Gare de Umeda

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.

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 ♡♡♡♡♡♡.

The counter feels incredibly comfortable, and from the moment you enter, you feel excited. The chefs' polite greetings and smiling service ease your tension. The omakase flows well from the first dish to the last, with the aroma of charcoal enveloping the tuna and the squid enjoyed with salt being particularly impressive. The rich flavor of the sea urchin, the fluffy and tender conger eel, and the carefully simmered abalone are all very delicious. The appetizers are well-balanced, and they recommend the perfect sake to pair with the meal. The artisans' conversations and gestures are filled with kindness, and the thoughtful service, including taking photos, warms the heart.

Every single piece is wonderful, from the pickled firefly squid to the melt-in-your-mouth chutoro (medium fatty tuna). The homemade shibazuke (pickles in a broth) is also a perfect accompaniment to the sake. There is a wide variety of neta, and the akagai and boiled conger eel are especially excellent. They also have a good selection of recommended sake. I look forward to my next reservation.

It was a good location, good taste, and good customer service. ‼️