Today's dinner in Osaka was at Sushi Hoshiyama near Temmabashi by the Okawa River, which has been awarded a Michelin star. We tried the assorted appetizers and nigiri course. Sushi Hoshiyama is popular among sushi lovers for its Edo-style sushi with a strong red vinegar flavor. The vinegary rice enhances the sweetness of the fish, creating a delightful harmony of flavors. Highlights included flounder, tuna, saury, golden-eye snapper, and other fish with changing flavors in the mouth. The quiet master serves delicious Edo-style sushi, a rare find in Osaka. Highly recommended. Today's menu: Assorted appetizers and nigiri course for 28,400 yen, Assorted appetizers and nigiri course for 27,500 yen. Items included seaweed with rock seaweed, tofu with grated fish, sweet snapper, octopus from Akashi, cold yellowtail, ark shell, seared beltfish liver with sansho pepper, and nigiri sushi such as flounder marinated in kelp, firefly squid, tuna from Kesennuma, medium fatty tuna, shrimp, saury, sardine in oil, golden-eye snapper, sea urchin from Yoichi, conger eel, and egg. Other drinks are available.

Tanba black beans and rock seaweed. Sea bass marinated in kelp, with a chewy texture and concentrated umami. Cuttlefish, with a crispy bite and a sweet, gooey flavor. Fins bursting with umami and fragrance. Lean tuna showcasing a hint of acidity. Medium fatty tuna with smooth, melting fat. Tuna that offers a straightforward richness. Fatty tuna with a rich, creamy fat. A full course of tuna starting with lean cuts. Sweet shrimp with a fragrant aroma. Japanese barracuda with a firm texture and concentrated umami. Bonito with expanding acidity and a sweet fat finish. Strong aroma harmonizing with the vinegared rice. Striped jack with a tender, sweet, and fresh fat. Ishigaki scallop with a fruity sweetness that complements the vinegared rice. Strong umami with a lingering finish. Octopus, a favorite variety, tender with unraveling fibers and a heightened sweetness with a fragrant touch. Intense umami enhanced by salt. Horse mackerel melting fat exhilaratingly. Golden eye snapper with overflowing umami on the skin and a fragrant, melting fat. Abalone, a summer specialty, releasing an alluring aroma and enveloped in deep umami. Eel, rich in flavor and gradually melting. At this time of year, indulging in an additional serving of abalone. Abalone, a full-bodied aroma filling the mouth before even chewing, followed by a deep umami. Finished with dried gourd shavings.

Sea lettuce and Tanba black beans. Starting with the sea bass nigiri that evokes the feeling of summer. It exudes a subtle seaweed aroma and showcases an elegant sweetness. The squid with a particularly beautiful texture. The fins and richness combine to bring out a sharp acidity. The lean tuna hints at a summery acidity. The medium fatty tuna emits a ripe aroma, with a rich and sharp fat that is enticing. The fatty tuna melts in the mouth. The sweet shrimp has a high aroma and elegantly reveals its sweetness. The sandfish is beautiful. It has a clean appearance, firm flesh, and a sweet flavor that emerges. The bonito has a hint of blood aroma in the flesh, with acidity lingering. The striped jack has a rounded sweetness and a refreshing aroma. The octopus releases a rich aroma and sweetness as you chew. The horse mackerel has tender flesh that melts in the mouth with a refreshing fat. The golden eye snapper is filled with umami and fat, with a sweet fat spreading softly. The steamed abalone makes you realize that the season has arrived. The abalone from Hoshiyama-daisuke in summer is exceptional. The aroma overflows, with delicate and deep sweetness seeping in. The way it is cooked is also wonderful, bringing out the aroma and umami. Sea urchin. Eel with plenty of fat. And of course, an additional serving of abalone. It's an abalone that makes you feel happy. The finale is dried gourd roll. Thank you for the feast.

Summary: A traditional Edo-style sushi restaurant located in a quiet residential area in Kitahama. The restaurant takes pride in bringing out the flavors of its ingredients. It is a hidden gem for adults, surrounded by a serene atmosphere. Key Features: - Carefully selected and prepared ingredients - Nigiri sushi with a distinctive flavor enhanced by red vinegar and salt Interior: - Counter seating for 8 people - Modern and refined Japanese-style decor - Open kitchen for a live cooking experience - View of the Tosabori River and yakatabune boats from the counter - Decorative tableware, plants, and small items - Tea, disposable chopsticks, small plates, and hand towels Ordered Menu: - Course 2, starting at 8:30 PM, priced at 27,500 yen - Includes 4 appetizers and around 12 pieces of nigiri sushi - Highlights include various types of fish and seafood with unique flavors Operating Hours: - 5:30 PM to 11:00 PM, last order at 1:30 AM - Open on Sundays, closed on Tuesdays Payment Options: - Accepts credit cards: VISA, MasterCard, JCB, Amex, Diners Access: - 6 minutes walk from Kitahama Station on the Keihan Main Line and Osaka Metro Sakaisuji Line - 9 minutes walk from Yodoyabashi Station on the Osaka Metro Midosuji Line - Address: 1-16 Sugawara-cho, Kita-ku, Osaka City, Osaka

Mozuku seaweed and edamame. Sweet flounder, rich umami rises up. The elegant aroma that spreads later makes you feel the transition of early summer. Next is the bold squid. Enjoy the harmony with the vinegared rice. The small fin has a strong aroma. A sharp acidity stands out and sweetness overflows. The pickled mackerel has a refreshing acidity that runs through. The medium fatty tuna has a strong rich sweetness. The fatty tuna has increased sweetness and a rich aroma spreads. The spot prawn has a high and clear sweetness seeping out. The sea eel has a refreshing taste that is beyond refreshing. The bonito has a gentle acidity flowing and a well-prepared aroma spreads. The octopus, when chewed, gives a joy of perfect tenderness. The mantis shrimp overflows with umami and aroma. It is extremely soft, unravels, and the wonderful umami continues to linger. The horse mackerel swells with fat and is enveloped in sweetness. The striped jack has a smooth and melty fat. The clam has a bursting aroma and a glossy and sweet umami overflows. The golden eye snapper has a condensed and fragrant umami. The simmered clams may seem to have a strong flavor, but the taste is delicate and profound. It is soft, chewy, and full of gentle sweetness. The meal is finished with dried gourd. It was a visit to enjoy early summer.

The scent of cedar and strong edge are amazing. The vinegar seasoning of the kohada and shunco is also good. The appetizers are well-prepared, and the view is nice. The chef is quiet and has a strong presence, at first I thought he might be scary, but I could tell he is a good person. It might be better to be a bit more selective with customers and pay attention to details, like no camera shutter sounds. I will definitely go back again. Reservations can be made through Pocket Concierge.

Visited with my mentor! It was my first time visiting since they moved from Kitashinchi. The view is amazing, and the white wooden counter is lovely. Hosiyama-san's impressively fragrant shari has made a complete comeback. Together with my mentor, we exclaimed, "Delicious!" It was too delicious! I was so moved. I look forward to visiting again.

Overlooking the river, this sushi restaurant in Osaka follows the traditional Edo-style sushi making. It is a must-visit for sushi lovers, with a crisp atmosphere and a focus on Edo-style techniques. The sea urchin and tofu dish, marinated sea bream, and various sushi selections are all expertly crafted and full of flavor. Each piece, from squid to fatty tuna, is a delight to the senses. The octopus, shrimp, and other seafood are all prepared with precision and care, resulting in a truly exceptional dining experience. The red clam, sardine, and other dishes burst with aroma and flavor, showcasing the skill of the Edo-style chefs. Each bite is a delight, with the sea urchin, conger eel, and other delicacies melting in your mouth. The dried gourd roll is a unique and delicious addition to the meal. Overall, the restaurant offers a fantastic Edo-style dining experience that is sure to impress any sushi lover.

I heard that Sushi Matsumoto in Kyoto is a great place, so I decided to visit. I could definitely feel the Matsumoto influence in the texture of the sushi rice in some places. The fact that they don't start all at once is a unique point, and it's great that they are open on Sundays. There are many coin parking lots around if you are driving. I opted for the chef's choice course with bottled beer. The vinegar in the sushi rice paired perfectly with the tuna. They were very thorough in transferring the sushi rice for each topping. However, it wasn't as fast-paced as some other places like Shimizu. Overall, the meal was delicious. Thank you for the feast. - Mozuku seaweed - Purple hood - Abalone, red sea bream - Skipjack tuna with spicy soy sauce - Oyster simmered in salt - Grilled barracuda - Monkfish liver with Japanese pepper - Red snapper marinated in kelp - Dried squid - Skin - Marinated tuna - Medium fatty tuna - Fatty tuna - Prawn - Sayori fish - Sardine - Red cuttlefish - Sea urchin - Eel - Tamago (egg) - Dried gourd roll - Additional item: Tai (sea bream) marinated in kelp

I moved from Kitashinchi and visited this restaurant with high expectations. I was deeply impressed by the attention to detail in the decor, furnishings, and lighting. The history of the restaurant and the personality of the head chef made me very happy to have discovered a new favorite spot. From appetizers to sushi, every dish was meticulously prepared and creatively presented. The selection of Japanese sake was also impressive. While the location in Kitahama may be a bit challenging, I believe this restaurant will soon be fully booked. You cannot die without trying this sushi! (laughs)

I went to Hoshiyama-san, who moved to a new location. The view was great and the sushi was amazing. The vinegared rice with a punchy flavor was the best. I make sure to visit at least once a month. I think it's the most delicious and amazing sushi that never gets old no matter how many times I eat it.

I visited Hoshiyama-san who recently relocated to a new store. I was able to enjoy the best Edomae sushi while admiring the wonderful view. It was the best birthday ever. I have always told my wife that Hoshiyama-san's sushi is the best. It has been about 6 years since I started going to Hoshiyama-san, and I love the uncompromising nature of the head chef, who always strives to provide delicious sushi. The rice was so delicious that I can't be satisfied anywhere else but at Hoshiyama-san. Thank you very much. I enjoyed the wonderful atmosphere and delicious sushi. I was too focused on eating that I didn't take many photos (laughs).

It was my first time, so I was nervous at first. The interior of the restaurant is beautiful and the view is also nice. The sushi rice seasoned with red vinegar was wonderfully delicious. I especially liked the tuna and eel.

It is a sushi with a strong taste of red vinegar. I am satisfied with the night view as well.

The sushi here can only be eaten at Hoshiyama-san's place. The shari is special. There is no other sushi restaurant like it. You may have your likes and dislikes, but I want to come here at least once every two months. I really think it's delicious. The head chef is quiet, but he will surprisingly talk to you once you get to know him.

One person, $30, delicious food, no surprises worth more than the price.