I regularly visit Sushi Sanshin! Chef Ishibuchi's love and dedication to sushi is truly remarkable, from growing his own rice to emphasizing minerals. ■The Tabelog Award 2023 Bronze winner■Tabelog Sushi WEST Top 100 2022 selected restaurant■Tabelog rating 4.33■Michelin star location: 2-7-14 Uehonmachi, Chuo-ku, Osaka City, Osaka Prefecture. Accessible from Tanimachi Rokuchome Station on the Osaka Metro Tanimachi Line, a 5-6 minute walk away. Items I enjoyed: ● Cheers with Asahi draft beer ● Vinegared dish of Hukawa Bay hairy crab, Oma sea urchin, and Kumamoto tomato ● Akashi octopus simmered in sauce ● Koshiba belt fish rice ● Nori roll with herbs from Kajitani Farm ● White Oak Highball ● Ehime Yawatahama white sweetfish ● Kenzaki squid from Shimane Prefecture ● Purple sea urchin from Amakusa, nori from Mikawa Bay ● Chilled corn soup from Shizuoka ● Oma tuna toro ● Tuna sinew ● Kohada ● Nihama clams simmered in sake from Chiba Ninety-nine Kiri ● Rolled sardines from Chiba ● Ankimo from Yoichi and Nara pickles, Shari with burnt rice ● Amakusa wild caridean shrimp ● Yamazaki Highball ● Aji with roots from Amakusa ● Hokkigai ● Ayu from Gifu ● Aomori trout ● Junzai and Aosa red miso soup ● Anago from Tsushima ● Tamago with oboro ● Sardine ● Toro-taku ohagi ● Dessert The Gifu ayu I had this time was delicious! It's a type of sushi that you don't often find in other restaurants! Thank you for reading until the end! If you could give it a 'like,' 'follow,' 'save the restaurant,' or leave a 'comment,' it would be a great encouragement for the future, so thank you in advance!

I was impressed by the herb-wrapped sushi. The skillful hands during the wrapping process were truly amazing to watch. The thickness of the sliced sawara was just right, and it melted beautifully in the mouth. The crab vinegar had sea urchin in it, and the acidity was complemented by frozen tomatoes, providing a fresh sensation. The abalone had a good chewy texture, with a hint of liver flavor. The grilled sardine was served with an eggplant paste sauce. The sushi, with its sharp knife skills, was delicious. The ikura was prepared like a jewel. The assortment of sushi was satisfyingly filling, including white bream, kensaki squid, red sea urchin, new salmon roe, ayu sweetfish, bonito, chutoro, awabi, scallop, densuke sea urchin, anago eel, negitoro, and tamago. The sensation of the tamago melting was intriguing. Dessert was enjoyed separately at home, with herb tea and Shine Muscat daifuku, leaving me fully satisfied.

Starting with appetizers, everything was unbelievable. Delicious. Especially this time, the crab meat mixed with sea urchin and frozen tomato! When mixed together, it's refreshing but rich in flavor! The abalone has a strong taste from the liver, and it goes well with Japanese sake. I can also enjoy the tea salad today ❤️ Now, onto the sushi. The squid is irresistible. It melts in your mouth. Sweet. There's no reason for the sea urchin. The salmon roe explodes! It's a delayed reaction! The octopus and tuna are like inari sushi. The sweetfish tastes more mature! The shrimp is beautiful too. The ark shell is thick!! The fatty tuna is just so fatty!! A whirlwind of flavors!! Let's do our best again!!

I finally had the opportunity to visit the restaurant that everyone has been raving about, thanks to a friend who took me there. The restaurant, located about a 5-minute walk from Tanimachi Rokuchome Station, has only 8 counter seats. I visited on August 25, 2023. We ordered the omakase course, which included dishes like crab vinegar, simmered octopus, swordfish rice, white sweetfish, swordtip squid, sea urchin rice, salmon roe, simmered green soybeans, sweetfish, conger eel, marinated fatty tuna, shirako, simmered clams, herring seaweed roll, carabinero prawn, corn soup, striped jack, conger eel, biwamasu, fatty tuna roll (additional), tamago, and black tea blancmange. The dishes were all delicious, with the simmered octopus from Akashi being a standout. It was incredibly tender and perfectly seasoned. The sushi included a rare treat of sweetfish, which was surprising and delicious. The atmosphere in the restaurant was elegant, and the chef's demeanor added to the overall dining experience. For dessert, we were taken to a separate room where each dessert had a handwritten message from the chef. It was a nice personal touch. And we received inari sushi as a parting gift, which was also delicious. Overall, I was extremely satisfied with the meal. Thank you for the wonderful experience!

Osaka Meal August 14, 2023 (Monday) 11:30 AM - A visit after 5 months. Tabelog 4.33 2023 BRONZE 2022 Top 100 Restaurants 2023 Michelin ☆ 2023 Gault et Millau 3 toques. Today's lunch is here! A visit after 5 months. I must admit that I didn't have the image of sushi ingredients in Osaka (Osaka Bay), so I didn't feel motivated to actively visit sushi restaurants. However, since my first visit here last time, I have become a fan of this place. (laughs) The menu consists only of an omakase course. <Appetizers> 1. Crab eruption Crab from the Hinode Bay. Mixed with vinegar-pickled Amakusa purple sea urchin and tomato that have been frozen. 2. Boiled octopus Akashi 3. Grilled sardines Choshi Once marinated in vinegar. 4. Herb roll Herbs from the Kajitani Farm in Hiroshima Prefecture. A side dish of vegetables, as sushi restaurants tend to lack them. <Sushi> 5. White sea bream Wakayama Prefecture Totsuka white sea bream with a special simmered sauce. Mixed with citrus in the simmered sauce. 6. Black abalone shell Ibaraki Raw without blanching. Four thinly sliced abalone shells. Served with Goto salt and vinegar citrus. Soft and tender. 7. Red sea urchin Amakusa 8. Boiled soybeans Niigata 9. Sweetfish Marinated with tade vinegar. Tade leaves and belly meat sandwiched between the rice and topping. 10. Conger eel Only the skin was quickly blanched and deboned. With roasted sake. 11. Toro marinated in soy sauce 12. Shinco Amakusa Four pieces 13. Boiled clams Kujukuri 14. Nishin seaweed roll 15. Wild shrimp Ariake 16. Grated Yamagata corn with water and salt only. A palate cleanser. 17. Striped jack Miya-jima Topped with stir-fried sesame from Kikai Island between the rice and topping. 18. Eel Tsushima 19. Red miso soup with Amakusa seaweed 20. Bamboo leaf sushi Inside is Biwa trout from Lake Biwa. 21. Shime saba Amakusa (additional) Between Pacific mackerel and sesame mackerel. Unusual. 22. Akami (additional) 23. Akami marinated (additional) 24. Medium fatty tuna bloodline (additional) 25. Green onion (additional) 26. Swordtip squid (additional) 27. Thinly cooked egg 28. Pickles Moved to the neighboring building "Tokiya" for dessert time. 29. Matcha sweet red bean soup 30. Red tea blancmange 31. Japanese black tea Everything from start to finish was delicious this time as well. #Sushi Sanshin #Osaka Gourmet #Osaka #Tabelog Top 100 Restaurants #Tabelog High Rating #Michelin #Michelin One Star #Michelin Star #Michelin Restaurant #Difficult to Reserve Restaurant #Sushi #Sushi Lovers #Sushi Time #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #Sushi #

A precious seat was offered to me at a restaurant that is difficult to make reservations at, after 3 years. The omakase course for 26,000 yen included dishes like crab with vinegar, purple sea urchin from Amakusa, and frozen tomatoes mixed together, creating a delicious combination of sweetness, gentle acidity, and a crispy texture. The octopus from Akashi was cooked perfectly, with a great balance of sweetness and depth in the seasoning. The sardine from Choshi was marinated in red eggplant vinegar and then grilled, resulting in a smooth and slightly smoky flavor. The herb-wrapped kombu from Kajiya Farm had a crunchy texture and a hint of herb and bonito flavor. The sushi included a 2.3kg white sea bream from Wakayama, which was incredibly delicious with a perfect balance of texture, sweetness, and fat, and a small, finely textured shari with a gentle vinegar that I loved. The swordtip squid from Tsushima was marinated in vinegar, and the texture melted in the mouth with a strong ginger flavor. The red sea urchin mousse was amazing with the flavor of seaweed and a texture that I didn't want to end. The soybeans in broth were gentle in flavor and texture. The sushi of sweetfish roe was not fishy at all, and the bitterness of the innards was like a Japanese anchovy, which was delicious. The conger eel sushi had a slight elasticity and a fantastic flavor. The raw conger eel had a homemade yukari seasoning that added a subtle sake flavor and a gentle texture with a slight skin resilience. The fatty tuna was tender and had a springy texture, with the flavor of green onions that was like a drug. The young red sea bream was nicely vinegared, and the simmered clams had a sauce that I loved, just like when I had the octopus. The herring sprout with leek had a crunchy texture and a slightly sweet and sour kelp flavor. The raw natural shrimp from Ariake was rare and had a fantastic texture, sweetness, and taste. The golden corn from Yamagata was incredibly sweet and had a smooth texture, making it very delicious. The horse mackerel from Amakusa didn't taste like horse mackerel at all, but was elegant, with the flavor of sesame from Kikai Island. The seaweed from Aosa was tender and had a red miso soup flavor. The conger eel was fluffy and incredibly delicious, making me not want to swallow it, even though the sauce was to my liking. The natural biwa trout from Lake Biwa had a nice aroma of bamboo leaves and a good pickled ginger. The tamago sushi with vinegar, shrimp, yam, and oboro was sweet and had a smooth and delicious texture. The additional dishes included a fatty tuna that was so sweet and delicious that I didn't want to swallow it, and a dessert of sweet red bean soup or a blancmange with Japanese black tea, which was also delicious. The omiyage inarizushi had firm rice and plump aburaage, with a gentle sweetness and yuzu flavor that I loved. My top 3 favorites were the white sea bream, conger eel, and herb-wrapped kombu, the fatty tuna, and the conger eel and simmered clams. It had been 3 years since my last visit, but I was truly amazed by the performance from the arena seat, and to put it modestly, it was divine. It was a truly happy time, and I definitely want to go again if I can make a reservation. I highly recommend this experience to everyone. #Yui's recommended gourmet. It was an incredibly happy time, and I definitely want to go again.

It was incredibly delicious. The chef's personality, the atmosphere of the restaurant, everything was calm and relaxed, allowing us to enjoy the delicious food without any tension. The sushi not only featured fresh fish, but also had layers of flavors that changed as you ate it. According to the chef, because it goes into people's mouths, it must be safe. Even the sushi rice is made in-house from scratch.

This month's Sanshin-san menu included vinegar dish with hair crab, sea urchin, and tomato, octopus and grilled eggplant puree from Akashi, white sea bream, swordtip squid, marinated tuna and tea beans, sweetfish, conger eel, fatty tuna, clam, herring roll, spot prawn, dried conger eel, sasazushi with Biwamasu, simmered conger eel, egg, and dried gourd roll. As always, it was delicious.

This restaurant does not take reservations, which seems to be the fate of a popular establishment. However, they do not unfairly block new reservations, as they use an omakase website to fairly accept reservations and even have phone slots available for new customers. After a year-long battle, I finally won a reservation and went alone since I couldn't get a seat for my wife. The taste was absolutely amazing, especially the sweetfish and squid sushi. In terms of taste, this restaurant is one of the best in Japan, excluding Tokyo. The hospitality and atmosphere are top-notch, with a waiting room for early arrivals, dessert breaks, and even a gift of inarizushi. The chef's personality shines through in every aspect of the dining experience, making everyone want to come back. Even though it's hard to get a reservation, I really want to visit this place again. Special thanks to the solo diner next to me and the couple on the other side, who made my meal even more enjoyable. If I could dine with them at San Shin again, that would be wonderful. Thank you so much!

At Sanjin, you can experience a unique world of dedication to sushi that you won't find in other sushi restaurants. What sets them apart is their business hours - they only have two lunchtime shifts and are closed in the evenings. They close at 4 pm. Have you ever heard of such a wholesome (laughs) business model? They also have a dedication to their rice, even growing their own unique rice in their fields. Their approach to cooking is innovative as well. For example, they delicately cut the Ken-saki squid with a precise knife, but for scallops, they gently tear them by hand without using a knife. Their marinated tuna is seasoned with bonito broth instead of soy sauce, bringing out the natural flavor of the tuna. For a vinegar dish, they served vinegar-pickled tomatoes as a sherbet, mixing it with crab. This creates a refreshing acidity and coolness. Their herb rolls are made with kelp pressing instead of just using the herbs as is. They purposely serve the pike conger eel raw and finish it with roasted sake for a refreshing taste. Each time, I am amazed by their innovative techniques that bring out the best in the ingredients. The young apprentices provide excellent service and are always smiling. I asked one of them how many years they have been working there, and they said they are in their third year. Typically, in a regular restaurant, the response would be, "I have been here for three years," which is quite common in the food industry nowadays. However, the apprentices at Sanjin don't respond that way. They say, "I am still in my third year. I have to work hard for another seven years." They say this confidently and effortlessly. It's amazing. The attitude and thoughtfulness of Head Chef Ishibuchi towards his customers are also pleasant. His posture is dignified yet filled with kindness. Lastly, each customer receives a handwritten letter with an illustration by the Head Chef at the end of their meal. Additionally, they provide a delicious souvenir of inari sushi, made with juicy, black rice from the Head Chef's hometown of Minami-kann, Kumamoto, which is different and tastier than others. Everything about Sanjin is a little different from other sushi restaurants, and I am currently captivated by their sushi and the people there. However, reservations are highly competitive. I am grateful for the continued opportunity to visit. Sanjin is a sushi restaurant where you can enjoy everything that the Head Chef has to offer and stand up straight with pride.

Sanshin's summer menu. I was considering when to visit during the summer months, but my interest in what kind of dishes Ishibuchi-san would provide during this time when ingredients in general become weaker, especially with the desire to eat fresh new ingredients, was overwhelming. I plan to visit around the end of the Gion Festival (very approximate). The menu I enjoyed in July 2023 is as follows: - Vinegared dish of Hōkō Bay hairy crab - Simmered octopus from Akashi - Grilled Densuke conger eel - Assorted nigiri sushi - Nigiri sushi of sweetfish - Nigiri sushi of conger eel The dishes were amazing, with unique twists and exceptional flavors. The attention to detail and creativity in each dish was truly impressive. I highly recommend this sushi restaurant for a one-of-a-kind dining experience.

Three Hearts is a sushi restaurant where the chef, Mr. Ishibuchi, smiles while making sushi. He carefully manages the temperature of the fish and rice for each piece, allowing you to taste the differences. The fish is always fresh and well-prepared, and the staff is welcoming and attentive. The restaurant only serves lunch (11:30-14:00) and Mr. Ishibuchi is a handsome and calm chef. It's important to be on time as everyone starts together. At the end of the course, they show you additional menu items for you to order. Today's menu included dishes like crab vinegar with crab from Fukue Bay, sea urchin from Ooma, and simmered octopus from Akashi. After the meal, we moved to the neighboring restaurant Tokiya for matcha dessert.

#bizmeshi #sushi #meal that energizes business #bizmeshi2023 #gourmet #Osaka gourmet #connect with gourmet lovers #food porn #delicious #thank you for the meal #beer #connect with beer lovers #sake #connect with sake lovers #travel #connect with travel lovers #food #foodporn #foodstagram #foodie #instafood #beer #Osaka #fitness #travel

This month's Sanshin featured vinegar dishes of hair crab, sea urchin, and tomato, Akashi octopus, swordfish herb roll, swordtip squid, white sea bream, fatty tuna, shad and sardine with green onion roll, golden eye snapper, shrimp, shari with okoge, angler liver, king salmon, scallop, and dried gourd roll fatty tuna taccarbi. The dessert warabi mochi was exquisite. Thank you for the delicious meal, and I look forward to visiting again.

First visit to "Sushi Sanshin" in Osaka @trinity_spirit on Tabelog 4.32 Tabelog Award 2023 bronze Sushi WEST Top 100 Stores 2022 A sushi restaurant known for having the most handsome chef in Western Japan. When you enter the restaurant, you will see the chef who is often seen on social media. Handsome~ Even as a man, I can't help but be impressed. He's like a super handsome combination of Kenta Sakaguchi and Yusuke Iseya! This place must be a hit with female customers. Moving on, they served a dish made with boiled and shredded hair crab from Nemuro, mixed with the uni from Oma, without any additives. Instead of vinegar, they used tomato pickled in vinegar and frozen as a sorbet, topped with perilla flowers. The gentle acidity of the sorbet complements the richness of the crab meat perfectly. I was captivated from the first dish. Next, a slightly warm spear squid from Aomori. The squid, along with daikon, was a delightful combination. The squid's texture was amazing. Then, a grilled hairtail from Tokyo Bay. The fish was grilled to retain its moisture, and when mixed with the rice below, it felt like eating ochazuke. The grilling technique was excellent. After that, a roll of kelp-wrapped herbs from Kajitani Farm in Hiroshima was served as a palate cleanser. It refreshed the palate perfectly. Now, the sushi performance begins. Starting with a white sea bream from Yawatahama, Ehime. The rice was slightly firm with a core, enhancing the texture of each grain. The perfect red vinegar flavor, combined with the ideal temperature, allowed the fish's fat to blend seamlessly. It's no wonder this is a popular choice. And then, the dish I was looking forward to the most, swordtip squid from Shimane. Look at the way it's sliced! The sweetness and unique texture of the squid are addictive. This is by far the best swordtip squid I've ever had. Next, the purple sea urchin from Amakusa. It wasn't chilled too much to bring out the taste of the alum in the sea urchin. The warm rice prevented the seaweed from getting moist too quickly, so it was eaten promptly. The sea urchin was delicious, and the seaweed was exceptional. 90% roasted seaweed from Mikawa Bay, with the remaining 10% roasted by Sushi Sanshin. Next, a mackerel with a rich fat content from Seto Inland Sea. The aroma of the mackerel and sesame was fantastic. They used sesame from Kikai Island. The sesame in Japan accounts for about 10% of the total, with 90% of it being from Kikai Island. The sesame from Kikai Island is small in size, low in oil, not overpowering, but burns quickly, making it difficult to roast. A palate cleanser followed, with a Gold Rush grated water from Nagasaki. It's sweet with just water and salt. Two cups of sake equal one bottle. The sweetness is amazing. To be continued... #Osaka #OsakaFood #OsakaLunch #SushiSanshin #Sushi #Sushi #Tabelog #Michelin #Foodstagram #SushiStagram #WantToConnectWithGourmetLovers #WantToConnectWithSushiLovers #DifficultToReserve #DifficultToReserveStore #HiroshimaFood

#bizmeshi #sushi #meal that energizes business #bizmeshi2023 #gourmet #Osaka gourmet #connect with gourmet lovers #food porn #delicious #beer #connect with beer lovers #sake #connect with sake lovers #travel #connect with travel lovers #food #foodporn #foodstagram #foodie #instafood #beer #Osaka #fitness #travel

"Sushi Sanshin: Enjoying art in a refined space. It was a delightful time. - Madai from Wakayama - Ken-saki squid from Nagasaki - Uni, Aji, Maguro from Sakaiminato - Kohada from Amakusa - Boiled clams, Kuruma shrimp, Ayu vinegar - Trout soy-marinated (Masunosuke, King salmon) - Hokkigai, Anago, Tamago - Additional: Octopus, Ama-dai, Inro-zume Osaka, Osaka, Naka-ku, Uehonmachi 2-7-14 @trinity_spirit #Pleasant tension adds to the experience #Hospitality overflowing with warmth #Each dish brings a heartwarming experience #Sushi Sanshin"

I enjoyed incredibly delicious sushi for lunch, along with some Japanese sake. The dishes I had included: Hokkaido hairy crab, Oma northern sea urchin, pickled tomato, needle squid, grilled swordfish bowl, Hiroshima Kajitani farm herb roll, white sweet snapper, swordtip squid, Amakusa sea urchin, horse mackerel, simmered clams, sardines, golden eye snapper liver, shrimp, hokkigai clam, red miso, and scorched rice with liver. The course ended, but I couldn't resist adding more dishes from the tempting menu. I ended up ordering simmered conger eel, octopus, geoduck, dried conger eel, torotaku roll, kappamaki roll, dried gourd roll, and tamago dessert. I also had warabimochi and a cold beer and sake from Sanshin. I was completely satisfied!

This was my first visit after being introduced! It's not a price range I usually go for, but it was a great learning experience! From the reservation process to the interior, the food, and the attention to detail, everything was well taken care of. I was a bit nervous when I first sat down, but as I enjoyed the food with some drinks, I felt comfortable and had a great time. I would love to visit again after working hard! Thank you for the wonderful meal!

I visit regularly and each time there is something different, showing the owner's dedication, improvement, and curiosity. Looking back at past photos, even the color of the sushi rice has changed a lot. They mentioned using rice from Shiga, but it seems like the moisture content is adjusted depending on the time. The restaurant is always sparkling clean. From the moment you pass through the curtain, you can feel the hospitality and a very pleasant atmosphere. It's always a delightful time.

I revisited Sushi Sanshin in Tanimachi Rokuchome, which I love so much. This restaurant is exceptional in many ways, with a level of hospitality that is beyond compare and a sincere dedication to each dish and piece of sushi. It is a highly acclaimed establishment, praised by famous reviewers and high-end restaurant reviewers who host private events. However, as a small-time reviewer, I wonder how to approach a revisit review and what to focus on to convey Mr. Ishibuchi's dedication to his business and his feelings towards the restaurant to everyone. Reservations can be difficult to secure, but generally, you can make an OMAKASE reservation. Reservations for the following month open on the 1st of each month at 8 am. It is important to note that the restaurant is not exclusive to high-paying customers, and the chef does not have a narrow-minded approach. Even if some claim that reservations are impossible or that only certain reviewers are reviewing the restaurant, it is not necessary to give up on experiencing the greatness of Sushi Sanshin. The chef's work is not just traditional Edo-style, but something unique to Sushi Sanshin. Overall, it is an amazing sushi restaurant. Without trying his sushi, what can one truly call sushi? The ambiance, atmosphere, the sparkle in the eyes of the apprentices, and the chef's demeanor all contribute to making it an exceptional dining experience. I love this place. Thank you for the wonderful meal.