Today I had sushi in Kitashinchi. It's a restaurant that is hard to get a reservation at, so I made a reservation about a month ago. We toasted with bottled beer. The friendly chef provided great service. The food was only available in course meals. I heard that the fatty tuna neck was delicious, and it was indeed unique in appearance and taste. The egg was fluffy and delicious. We also had a comparison of thick abalone and sea urchin, with plenty of luxurious ingredients. The tuna was also deliciously tender. It was a meal that made me feel the atmosphere of Kitashinchi at night. I had a great time with wonderful company. Thank you for the meal. It really lifted my spirits.

When I asked my sushi-loving friends where their favorite place was, they recommended this restaurant in Kitashinchi. I was looking forward to it, and indeed, the ambiance of the restaurant and the staff were very nice. The presentation and taste of the dishes were excellent. Top-notch restaurants are truly different. The plating was beautiful, making you want to eat more. I also tried a bit of sake, and they had a very delicious selection. The sushi was outstanding, with high-quality ingredients. The sushi rice was just the way I like it, and the warm sushi, steamed ikura, and toro taku were creatively prepared and left me feeling satisfied and full. I would definitely like to visit again. Thank you for the wonderful meal.

Michelin star ☆ Counter seating only. Half of the seats were occupied by tourists. The spacing between seats was wide, allowing for a relaxed dining experience. I thought matsutake mushrooms would no longer be available at this time, but I was able to enjoy the specialty matsutake sake and matsutake champagne. It seems like there was a plentiful harvest of matsutake mushrooms from the Koya-san region this year. Overall, both the appetizers and sushi were well-paired with the alcohol. I got a little tipsy halfway through, so I forgot to take a picture of the sushi part, haha. Female customers will receive a mini artistic sushi at the end.

There were many unique menu items and they were delicious. The torotaku was a specialty, with pickled radish on the outside which was an interesting touch. All the ingredients were delicious! I tried steamed ikura for the first time and I would love to have it again.

I arrived at 6:00 pm. The price is reasonable for sushi, so the taste is top-notch. However, the cost performance is average. It's best to judge the taste by actually visiting the restaurant. I always feel that the reviewers on Tabelog have a rich vocabulary and expressiveness when it comes to taste. I attached images of everything I ate that day for reference. I took pictures of all the drinks. Personally, I really liked the unique Toro Taku towards the end. The TKG roll at the end was also refreshing. The sake, a 14-year-old aged in the store for 8 years, was incredibly delicious, but the total price was a bit high, maybe because of this. The key to a good restaurant, especially a high-end one, is whether you want to go back. It's natural for an expensive restaurant to have great food and service. The restaurant's ability is tested by whether even after paying the price, you still think, "Well, considering the service provided (taste & service), I'm satisfied. I want to come back again." I can recommend this restaurant to others, but whether I will visit again next time will depend on comparing it to other restaurants. Thank you for the meal!

Sushi restaurant "Minazuki" in Kitashinchi with one Michelin star. The atmosphere inside the restaurant is very nice with a traditional Japanese feel. The sushi rice is seasoned with red vinegar and delicious. The ikura (salmon roe) melts in your mouth and is incredibly tasty! They offer a Uni (sea urchin) assortment with 4 different types to compare, which is great. The appetizers are also meticulously prepared. The owner is friendly and despite being a high-end restaurant, the atmosphere is very comfortable. Thank you for the wonderful meal.

Thank you very much. With a senior at a yakitori restaurant in Kitashinchi. Let's go! Beautiful sake thief lol. If you eat this, it's delicious. Oh no. I'm getting drunk lol. Nigiri. Beautiful. Delicious. Delicious. Sake is good. Excellent. This is amazing. Truly Michelin, truly a luxurious time in Shinchi. Thank you for the meal. Well then.

I came to Minazuki in Kitashinchi after a long time to enjoy the seasonal matsutake mushroom sake. This year, matsutake mushrooms have been scarce, but domestic ones have finally started to become available. Chestnuts, saury, and autumn vegetables are also scarce, which is quite sad. The appetizers included grilled eggplant with scallops, followed by Izumisano turban shell, Spanish mackerel, managatsuo, and various vegetables. Then, I enjoyed the matsutake mushroom sake, where matsutake mushrooms are soaked in sake for 5 minutes. The sea bream chawanmushi with ginger-flavored nameko mushroom sauce was comforting. The smoked eel with cherry wood chips and Kanazawa vegetables complemented each other well. Fresh shirasu and lightly salted new squid were served, followed by marinated medium fatty tuna and toro. The matsutake mushrooms were then grilled, enhancing their sweetness. The pickled herring with grated daikon was a unique dish. The warm sushi of steamed abalone was a delight. The uni from Hirado and Aoshima was a perfect combination of sweetness and creaminess. The steamed salmon roe, a signature dish of Minazuki, was delightful. The tiny shrimp used as bait for fishing, called shirasae ebi, was also served. The clam soup-style sushi was rich in flavor from the clam essence. Finally, the conger eel and toro sushi were a perfect end to the meal. Today, only women were served mini sushi. Thank you for the feast.

I was introduced here by an acquaintance and left everything up to the chef. It started with a white ae, followed by smoked horse mackerel, marinated shirasu, turban shell, a plate of various vegetables, and a delicious turban shell liver sauce. The turtle steamed in a tea bowl and smoked eel followed. The turtle was incredibly delicious. Then we had sushi made for us. The tilefish was braided before being molded. The knife work on the squid was impressive, making it very tender. The bonito, medium fatty tuna, and fatty tuna had all the sinew removed. I was told the gizzard shad was good, but I personally didn't like it. The abalone was tender and delicious. We compared four different kinds of sea urchin, with the Oma red sea urchin being the best value. We also had Izumi shrimp, conger eel, and more, and left feeling very full. Finally, each woman was served a piece of sushi individually, which was a delightful touch. The glass sake vessels, including Baccarat and those made by female artisans, showed attention to detail in the design of the restaurant. We were served a variety of delicious sake as well. Thank you for the meal.

Is this creativity? There are various clever ideas at this sushi restaurant. The toro is wrapped in pickled daikon radish, but I personally prefer the classic toro sushi without the daikon. The daikon takes over as the main ingredient, and that's why I prefer the traditional toro sushi that leaves a lasting impression.

Moved from Nishi-Tanmachi to the former Saeki location, the sushi restaurant "Sushibinazuki" in Kita-Shinchi, which has one Michelin star. A little commentary on the omakase course: - Fugu Shirako Chawanmushi: Personally, I felt that the saltiness was a bit strong, which slightly diminished the goodness of the shirako. - Steamed Sushi with Ikura: Warm ikura served with warm shari. I'm not a fan of the lack of stickiness of the ikura, as I prefer the texture when it blends with the shari like in Ikura Sushi from Sushisenhachi. - Toro Taco: Surprised by the presentation of wrapping daikon with shari and toro like an inari sushi. However, the taste was just average, with most dishes having a strong flavor and excessive smoky aroma. The shari was small, firm, and lacked the punch of red vinegar. The Kohada seemed overly compressed, giving the impression of processed fish. - Ordered the "Truffle Sake" based on the wooden sign in the restaurant, but it didn't pair well with the sushi. The total bill for the omakase course, a beer, a highball, and the truffle sake came to around 30,000 yen. Once it exceeds 30,000 yen, the expectations rise, but the satisfaction does not necessarily follow. Maybe it's due to the location in Kita-Shinchi? Reservations were relatively easy to make, and if the bill was around 15,000 yen, it would be more acceptable. In that case, a rating of 3.0 seems appropriate. Taste preferences vary, so there may be people who enjoy this place, but personally, I don't think I will revisit due to the reasons mentioned above. Thank you for the meal. Who is Uni Prince? Search on Instagram [hirochan.white].

Today I was invited to a birthday party at Minazuki, a sushi restaurant in Kitashinchi. It's the successor to the former Sae Kishi. They have a seasonal matsutake mushroom sake. The menu included dishes like crab, longtail tuna, delicious sea bream, fatty tuna, whitebait chawanmushi, ayu with roe, marinated kiss fish, toro kobujime, herring marinated in vinegar for three weeks, abalone with daikon instead of sushi rice, shrimp, sea urchin platter with four varieties including Hokkaido horse dung sea urchin, steamed salmon roe, boiled shrimp, clam, conger eel, toro, pickled daikon, and egg. It was a well-balanced and creatively arranged sushi meal.

I visited Minazuki, a sushi restaurant in Kitashinchi, Osaka. It's a small counter-only establishment with plenty of availability, mostly filled with foreigners. Reservations seem easy to make, making it a hidden gem. The head chef has a unique aura and the restaurant recently relocated to Shinchi. The food is classic Kansai-style traditional sushi, with seasonal ingredients served in small portions. I left feeling satisfied and full. Thank you for the meal!

The other day, I went to a sushi restaurant. It seems that a famous sushi restaurant from Nishi-Temma has opened in Shinchi next door. I forgot the order because I drank too much, but the sushi was delicious as always. I will continue to visit 2 or 3 more times and provide live commentary on the delicious sushi!

I had been wanting to go to this restaurant after hearing about it from my friends in Osaka. Finally, I was able to make a reservation after work. We started with a variety of appetizers before moving on to the sushi. The braided saury was beautifully presented, with the intention of enhancing the texture. The squid, tuna, and gizzard shad were all meticulously prepared and enjoyable. It was my first time trying gizzard shad at a sushi restaurant. The steamed abalone with rice in the middle was also delicious. The toro taku at the end was interesting, with toro inside a helmet-like structure made of pickled radish. The sushi was visually stunning and enjoyable until the end, making me want to come back again.

5/18 Second stop was Kitashinchi... Second visit to "Sushi Minatsuki" (Michelin one-star) Tonight, both the usual "Sushidokoro Tada" and "Sushidokoro Hirano" were closed... Known as the "Tada Brothers" in Osaka... Headed to the red vinegar Minatsuki-san for the best sushi experience [As usual, I do not take pictures of sushi to fully enjoy its deliciousness... please understand...] This is my usual practice but tonight, my companion girlfriend took some pictures meticulously, so I borrowed the images of sweetfish and TKG (sushi rice topped with egg) that I liked. It had been 5-6 years since I last visited Minatsuki-san, memories slowly coming back, reminiscing about the past and Tada-san's power harassment stories, we got too excited and didn't end up with a proper report. As always, the delicious Japanese sake and the beloved red vinegar sushi were delightful... Thank you for staying open late, Minatsuki-san...

I visited this place in Nishi-Temma before it moved. It used to be in Sakai. It's a famous location in the Moribuilding. I heard that the owner, Saeki-san, serves sushi on a boat. I'd like to try it if I have the chance. The interior of the restaurant is only a counter. I enjoyed conversations with the friendly owner while having sake. I decided to try various brands of sake regardless of my preferences. The meal started with simmered octopus and seasonal dishes. The sake quickly got me in the mood. The sushi started with saury, and the young sardine was delicious. I had about 8 pieces of sushi, followed by abalone and 4 types of sea urchin. Just when I thought it was the end, firefly squid as a snack appeared. By this point, I had tried nearly 10 types of sake. Then more sushi was served. The final fatty tuna was visually interesting. The sushi rice is made with a blend of three types of rice, and red vinegar is used for the seasoning. I also enjoyed the unique tableware. Thank you for the meal.

This is my third visit since moving to Kitashinchi! It's definitely more convenient than Nishi-Temma, so I find myself coming here more often now. The location really does make a difference. They have changed their business style by reducing the number of counter seats compared to when SaeKi was here. You can feel their attention to detail. The taste is consistently delicious. Thank you for the meal!

Since the restaurant moved, I had never visited before, so I wanted to check it out. The previous restaurant had a nice atmosphere, but this one felt like a high-class establishment in Shinchi. The sushi was delicious and of good quality, but nothing particularly stood out. Well, the cod milt and salmon roe were tasty. Also, the truffle sake I tried didn't really go well with the sushi.

It's a bit late, but this is the former location of the famous sushi restaurant Sae-ki in Kitashinchi. The matsutake mushroom sake, which contains a whole matsutake mushroom, was quite interesting. The sake for pouring is turned upside down with matsutake mushroom inside, which enhances the aroma. Just like Sae-ki, the lineup of Japanese sake here is fantastic. However, my memory is a bit fuzzy as it was a long time ago.