On this day in May 2023, at Sushi Shizuku Nishitenma in Osaka with a Tabelog rating of 3.55, the staff celebrated an employee's special occasion by fulfilling their request to dine at Sushi Shizuku for Chef Kawashita's sushi. The atmosphere was incredibly comfortable, and we were well taken care of by Chef Kawashita's hospitality, leaving us fully satisfied. The horse mackerel on that day was delicious! And the culprit for our enjoyment was none other than @shohei3434! Even the staff, who don't usually eat sushi, went for seconds of the delicious dishes. Thank you as always! The menu for the day included Akita taranome with white shrimp and kelp, swordtip squid from Rebun Island with sea urchin, sea bream, flounder, Miyagi octopus with young corn, grilled belt fish from Kagoshima, donchicchi horse mackerel from Shimane, clams, golden eye snapper, shining snap peas with chawanmushi from Ehime, medium fatty tuna, marinated lean tuna, mackerel sushi, sea urchin with nodoguro rice and sixteen-grain rice, shrimp mayo, and tamago. #HardtoReserveRestaurant #SushiShizuku #Sushi #Sushi #Sushi #Sushi #NishitenmaGourmet

Located about a 10-minute walk from Yodoyabashi Station, "Sushi Shizuku Nishitenma" is a restaurant where I visited for the first time in the first half of the day. The counter has 8 seats and there were 4 groups of customers, with us being the only first-time visitors. The front courtyard is charming and provides a wonderful atmosphere. The head chef, who originally worked at Sushi Shizuku's main store, has now moved to this Nishitenma branch. The course started with a meticulous explanation of the ingredients and carefully prepared appetizers and nigiri sushi. [Omakase Course] ✰ Yamagata - Steamed golden corn pudding ✰ Nagasaki swordtip squid topped with Hokkaido sea urchin ✰ Awaji Island wild red snapper ✰ Halibut with enoki mushrooms ✰ Tenryu River young sweetfish with seasonal vegetables ✰ Kagoshima beltfish ✰ Miyagi bonito, Fukui daikon radish ✰ Simmered conger eel ✰ Sujia la shabu-shabu, Kamo eggplant, warm mozuku seaweed vinegar ✰ Pacific herring ✰ Mackerel pressed sushi ✰ Fatty tuna from Canada ✰ Marinated lean tuna from Canada ✰ Small eel rice bowl ✰ Red miso soup ✰ Kamiko ice cream ✰ Bottled beer ✰ Sake "Suigei" from Kochi ✰ Sake "Suminoe" from Miyagi ✰ Sake "Taki Jiman" from Mie Appetizers and nigiri sushi are served randomly, with a lot of attention to detail in combining seasonings, salts, and other ingredients. The dishes were all excellent, but particularly delicious were the sweet red snapper with outstanding grilling and seasoning, the beltfish with great flavor, and the rare sushi type of Pacific herring with excellent fat content. We thoroughly enjoyed the appetizers, nigiri sushi, and sake. Thank you for the wonderful meal!

The best! Corn with gold flakes, chawanmushi, jellyfish and Thai layered red snapper, young sweetfish and seasonal vegetables simmered together, grilled swordfish with salt, tendon shabu-shabu, mackerel sushi roll, medium fatty tuna marinated, eel bowl with pickled Japanese pepper, additional fatty tuna sushi, dessert of grape wine-soaked pomegranate, sake Sui-kyo -> especially preferred Washin.

In August, I had the opportunity to visit Sushi Shizuku for the fifth time, where I indulged in their omakase course. The Ishikage clam, currently in season, had a sweet taste that rivaled other top-quality clams. The sushi at Shizuku always highlights the individual characteristics of each ingredient, creating a truly delicious experience. From seared golden eye snapper to simmered young ayu fish, every dish was full of both flavor and excitement. If I could, I would visit Shizuku every month to enjoy their charm and delicious offerings. Today's menu included dishes such as corn from Yamagata, chilled chawanmushi with dashi jelly and caviar, and Kensaki squid from Nagasaki. The meal ended with a delightful combination of mackerel sushi and a special dessert of grape and ice cream from Shimane Prefecture.

This is probably my fourth time here. This time I tried the sushi platter. It was beautiful as always. The quality is outstanding. The sardine sushi was surprisingly delicious. The golden eye snapper was unbelievably tasty. Of course, the classics were also great ❤️ The pickled melon was delicious. The broth was tasty. I am completely satisfied!! Looking forward to trying the omakase next time.

Sushi restaurant with hard-to-get reservations! A gathering with the company president! President... Thank you so much for introducing us to this amazing restaurant... The combination of the sushi toppings, the seasoning, everything is meticulously prepared here...! They change the sake brand according to the sushi you're eating, their attention to detail and service are incredible... The sushi here is the best I've ever had... It felt like watching a theater performance, the two hours flew by in an instant! Truly an amazing restaurant! - Omakase Course: - Cold corn chawanmushi with caviar and jelly - Sea urchin with squid - Flounder - White fish - Sweetfish in vinegar - Bonito straw-grilled - Mirugai (giant clam) - Golden eye snapper - Mullet roe and flounder with vinegar - Mackerel - Fatty sardine - Fatty sardine with minced tuna - Tuna - Tuna with minced fatty tuna - Eel rice bowl - Red miso grape ice cream - Additional: Shrimp mayonnaise roll Overall recommendation: Taste: ★★★★★ Service: ★★★★★ Cost performance: ★★★★★ Recommendation: ★★★★★ - Restaurant Name: Sushi Shizuku Nishi-Temma - Address: 1F Chito Building, 2-3-15 Nishi-Temma, Kita-ku, Osaka, Osaka Prefecture - Phone Number: 06-6809-6535 #KansaiGourmet #FoodiesUnite #OsakaGourmet #UmedaGourmet #MinamimorimachiGourmet #NishiTemmaGourmet #ConfirmedRepeatVisit #DefinitelyWantToGoAgain #Sushi #SushiShizukuNishiTemma #SushiShizuku

Using the broth from the hot pot, I cooked various dishes. Starting with a cold corn dish and uni tuna sushi ❤️ Each dish had its own unique seasoning, including original salts. Of course, depending on the season, we also enjoyed delicious ingredients like fresh pike conger and abalone, all cooked in the hot pot broth. There were also unusual ingredients like peanut sprouts. The chef is from Kumamoto, so there were plenty of Kumamoto ingredients available!! Lastly, we ordered extra fatty toro sushi rolls because they were so delicious!! You can never have enough of this kind of food!!

This time I visited the restaurant in pouring rain. It was convenient to have a coin parking lot next to it. The sushi rice was as always seasoned with their special salt. However, this time the citrus scent was a bit strong, which was disappointing. I will visit again when they change their menu in a few months!

This is my first time at the Nishitenma store. We started with chilled corn chawanmushi, which was paired with caviar. The combination of the sweetness of the corn and the saltiness of the caviar was exquisite. The squid and sea urchin dish was a safe bet and was followed by various white fish dishes, each cut slightly thick and rich in flavor. The course continued with young ayu and summer vegetable cold dish, a large swordfish, katsuo, tsubugai, and kinmedai. Each dish was excellent, with a perfect balance between the shari and the fish. We then moved on to dishes like hatano soup, Boston maguro, and an eel omelette rice dish, followed by a tuna toro roll, adult shrimp mayo, and finished off with a dessert of Miyazaki mango in a wooden box. It was a fantastic course.

I visited my favorite sushi restaurant, Sushi Shizuku, for the fourth time in three months, and I was lucky to secure a regular reservation. I was looking forward to enjoying the early summer ingredients. This renowned sushi restaurant is known for its masterpiece, Nishikoi, which is both beautiful and delicious. The various condiments hidden between the toppings and the rice give the sushi a unique taste that cannot be found elsewhere. The chef's dedication to constantly evolving and never sparing effort in his pursuit of excellence is truly admirable. Today's menu included dishes such as Akita water shield, Izumi eggplant, white shrimp with kelp, white shrimp powder, dashi jelly, purple shiso, Kensaki squid, Otaru, Ezo sea urchin, red snapper with kelp, flounder, Nishikoi, winter melon, burdock, young sweetfish, grilled hairtail, Wakayama bonito, smoked marinated sauce, simmered soybeans, Ibaraki boiled clams, Kagoshima banded sea perch, Nagasaki Gold Rush, chawanmushi with caviar, Oma tuna marinated mackerel, Katsuura black porgy rice with sea urchin, 16-grain rice, fatty tuna, and a Miyazaki mango.

First visit for shizuku. I eat sushi as soon as it arrives, so I hardly take photos. It was just delicious. I have eaten a lot of sushi, but I found a restaurant that impressed me again. The chef was wonderful. His passion for sushi comes through. Not only the origin, but also the way he handles the ingredients was very informative for me, as a fishing enthusiast. I can't imitate it, but it was a great learning experience. It's hard to make a reservation, but I will definitely go back.

Shizuku is my monthly treat, I make a reservation every month. It's the best restaurant I've tried this year, regardless of the genre. The rice changes depending on the fish, and they use special salt. They really pay attention to detail. Not only is the taste great, but the performance is also impressive! I think it's a steal at 22,000 yen.

The omakase course at Sushi Shizuku's Nishi-Temma store, known for its difficulty in reservations, costs 22,000 yen. The store has a stylish and upscale atmosphere, with a beautiful Japanese garden right in front of you. The visually appealing and exquisite creative sushi, especially the fatty tuna, shrimp mayo, and simmered turban shell, were incredibly delicious. They were satisfying to eat, and the mango dessert was also excellent.

Sushi Shizuku Nishi-Tenma - First visit I have visited Heart Saisaki in Shinsaibashi before, but this was my first time visiting the Nishi-Tenma location since the head chef moved there. It had been a while since my last visit. The interior of the restaurant is clean and spacious. The sushi is not only visually appealing but also creatively made. The Kansai-style pressed sushi is delicious as well. It's difficult to make a reservation, but I would like to visit again.

Octopus and bamboo shoots ☆ Soft simmered sword tip cuttlefish and sea urchin ☆ Cuttlefish and sea urchin with salted sea bream ☆ Seaweed-pressed flounder ☆ Carp and hairy crab, a classic dish with sea urchin and egg yolk foam sauce. Served with shari. Grilled swordfish ◎ It is said to be dragon-sized, but it is thin in thickness despite its height. The taste is neither good nor bad. Bonito ◎ The balance with green onions is good, but the bonito is neither good nor bad. Tuna ○ Tuna mixed with shavings of bonito (tuna shavings) and pounded, then served with tuna salt. There are various refinements, but the tuna itself is not tasty. Pickled mackerel ◎ Mackerel stick sushi ☆ Good aroma and fresh texture of Bungo mackerel. Tamago ☆ Tamago with eel and omelette on top. Red miso soup ☆☆ Yatsushiro beef tendon and seaweed red miso soup. Rich in flavor and strong umami with a wonderful aroma. Additional shrimp mayo ☆ [Rating] ☆☆☆☆☆☆◎○△▲× 8-step rating system. Drinks: Highball ×1, Beer ×1, Sake ×4 (cups). Total bill for 2 people: 76,000 yen.

Today, I visited Sushi Shizuku in Osaka Nishi-Temma for the third time in two months. Known for adding various hidden flavors between the fish and rice to enhance the deliciousness, Sushi Shizuku never fails to impress. The first time I tried their sushi, I was blown away by the taste, and I have been a regular ever since. The sushi, with its unique flavors, brings out the best in each ingredient, creating a truly memorable dining experience. The chef's personality and skill in crafting each piece of sushi are truly captivating. Although it may not be traditional sushi, Sushi Shizuku has completely changed my perception of sushi. The omakase course I had today was priced at 24,000 yen and included various dishes such as octopus and bamboo shoot stew, Kenzaki squid from Iki Island, and seared swordfish from Kagoshima. Each dish was beautifully presented and incredibly delicious, leaving a lasting impression.

The taste, ambiance, and customer service are all top-notch at the extremely popular creative sushi restaurant Shizuku in Shinsaibashi. In July 2022, a second branch, "Sushi Shizuku" Nishi-Tenma, opened in Nishi-Tenma, becoming a highly sought-after reservation-only spot right after opening. The interior of the restaurant is incredibly stylish and cool - I wonder how much they spent on the design and construction? Probably an astronomical amount! I'd love to work on designing such a cool place! Honest opinion - the food is incredibly delicious. It's not your ordinary sushi - each dish has a unique twist. The flavors and textures are intriguing. It's hard to describe in words, so just go and try it yourself! I definitely want to come back to this delicious restaurant. This time, the course meal, additional dishes, and highballs cost 29,000 yen. The menu included various dishes such as octopus and bamboo shoot simmered together, snow crab with sea urchin, yolk, and crab miso sauce, seared longtooth grouper, chawanmushi with white asparagus and homemade karasumi, nigiri sushi with sea urchin and squid, and a dessert of strawberry and ice cream. Don't forget to save this great place!

Located in Osaka Nishi-Temma, this reservation-difficult restaurant stands gracefully in a residential area, exuding an aura of a top-notch establishment. Upon opening the sliding door at the entrance, the space that appears beyond the dimly lit approach is like stepping into a different world. A garden with a flowing waterfall in front of the counter, high ceilings mirrored for a luxurious feel, and impeccable customer service all contribute to the justified difficulty in making a reservation here! On this particular day, it was a private event. The meal consists of a set course, but additional items can be requested. As the course begins, the restaurant lights up, setting the stage for the "Sushi Shizuku Theater" to commence. Highlights of the meal included: - A harmonious pairing of Akashi octopus and premium bamboo shoots with wood sorrel miso. - Sea urchin and squid with saltwater. - A stunning presentation of hirame (flounder) resembling a koi fish. - Abundant flavor in the snow crab dish with uni, egg yolk, and crab miso sauce. - Deliciously seared tenjiku tachi (not actual swordfish) with a rich flavor. - Exceptionally large Hokkaido surf clam with a delightful texture and aroma. - Smoked Yoko wa (fish) marinated in a unique sauce, offering a chewy texture and subtle smoky flavor. - Crispy black snapper skin with a rich and flavorful fish underneath. - A flavorful chawanmushi (savory egg custard) with white asparagus and homemade karasumi (bottarga). - A mouthwatering piece of medium fatty tuna sushi, among other sushi varieties. - A luxurious eel and egg omelet rice dish. - A decadent roll with toro, sea urchin, and a generous topping of uni. - An indulgent shrimp mayo roll with a giant prawn. - A divine dessert of strawberries and ice cream. Each dish showcased creativity and uniqueness, with flavors that were simply outstanding. The sushi pieces were all expertly crafted, with a touch of something special in each one. The dining experience was not only delicious but also incredibly comfortable, making it hard to leave. While it may be difficult to secure a reservation, if you have the chance, this is a restaurant worth visiting.

This shop has a very good visual and atmosphere. The nigiri sushi made with natural flounder is designed to look like a koi fish using flowers. It's beautiful. They masterfully use various seasonings from a treasure chest and serve a series of nigiri sushi dishes. They are all delicious. They use three types of sushi rice so that only a few grains are left in your mouth at the end. Amazing! I also ordered an extra roll, and although I was amazed at the abundance of fatty tuna in the roll, it was beautifully made. It was so delicious. The shrimp mayo roll was also amazing. The dishes like nori shabu and sea urchin sauce are delicious but also unique and not found elsewhere.

Tosa Shimizu's re-sore, eel fry, shrimp tempura, swordfish sushi, Awaji red snapper, kelp-wrapped red snapper with salt, drunken whale flounder, flounder with soy sauce, yuzu liver daikon, Nara pickles, Wakayama Minoshima sawara, lemon, salt, wasabi, plum, Nara Mimuro cedar, Chiba Choshi, Oo-ha-toro sardine, ginger, Yamahiru soy sauce, Hokkaido Tomakomai, surf clam, liver, natural smoked amberjack, liquid-marinated amberjack, Seigoin kabura, white egg chawanmushi, salt kama maguro toro, shaved bonito, maguro salt, maguro negi toro, maguro lean meat kelp-wrapped, oku-no-kami sake mackerel stick sushi, Iga Dansetsu yotsubushi, sweetness and acidity strawberry, berry ice cream.

Today, I visited Sushi Shizuku, my favorite sushi restaurant in Osaka Nishi-Temma, for the second time in three months. I had their omakase course, which includes various condiments hidden between the fish and rice. The sushi with condiments enhances the natural flavors of the fish, making it even more delicious. The flounder with edible roses was especially beautiful and tasty. Each piece of sushi is carefully crafted to match the fish, rice, and vinegar blend, surprising me every time. Thank you for the wonderful meal. The menu included Kamo eggplant from Seigoin, Ken-saki squid from Iki Island, flounder from Awaji Island, turbot from Awaji Island, cod milt from Nemuro, saury from Wakayama, horse mackerel from Oshima, black porgy from Katsuura, tuna from Oma, and more. The total cost was 61,000 yen for two omakase courses and 22,000 yen for one.