I went to my master's "Sushidokoro Hirano" to trace the roots of the head chef of Koyo-en's "Sushi Yoshio". Back in the days when I was a karate enthusiast weighing over 90kg, I was invited by a senior disciple to visit this restaurant, which was a topic of discussion among karate enthusiasts. Since it operates on a membership referral basis, I was curious about how the reservation was made! I was already aware of the existence of this restaurant. I remember that in 2021, "Sushi Kizuna" was upgraded from Silver to Bronze in the Tabelog Awards, and this restaurant won the Silver award. (Although it went back to Bronze in 2022) On the day of the reservation, I walked from Osaka Station to Kita-shinchi! I arrived at the restaurant. The interior exuded a classic historical atmosphere! I sat at the platinum counter with 9 seats and started with an omakase course. First, cabbage was served, which was sweet. Then came the appetizers: 1. Simmered tuna skin, 2. Natural bird clam sashimi from Sennan, 3. Seared natural bird clam from Sennan, 4. Shiro fish from Lake Shinji. The first sushi course included "Today's 2 pieces": 1. Kesennuma tuna, 2. Mackerel sushi. Back to the appetizers, I had: 5. Wakame shabu-shabu (from Tanabe), 6. Live octopus egg, 7. Herring full course sashimi, grilled with salt, and marinated in miso, 8. Shirako ramen (bone broth with whole wheat thin noodles) with specially roasted seaweed. Now, for the adult snack! 9. Anki mochi monaka. Then, the second round of sushi: 3. Egg over rice, sea urchin, salmon roe, egg yolk, 4. Large mackerel sushi, 5. Kohada, 6. Fatty tuna (Kesennuma), 7. Ark shell, 8. Marinated tuna, 9. Mackerel, 10. Fluffy fatty tuna, 11. Negitoro roll, 12. Kanpyo roll (with raw seaweed). Followed by clam miso soup, egg, and dessert (fully ripened strawberries from Tokushima). The dishes were presented to maximize the unique features of ingredients that can only be enjoyed at that moment! The full course sashimi plate of herring is a testament to the imaginative power of the head chef. Also, the adult snack and the chef's character, as well as the naming, make it feel like dishes are coming out of a Doraemon-like four-dimensional pocket. I would love to write more about each dish, but for your enjoyment, I will stop here. With a membership referral system and prices in the mid-30,000 yen range per person without sake, this is not a place everyone can go to. However, the sushi and the meticulous service typical of a high-end establishment in Kita-shinchi, combined with the performance of a top entertainer like the head chef, make it worth a visit! Currently, Tabelog rating is 3.91.

Draft beer, black fig vinegar, fresh eel sashimi, grilled white liver, avocado highball, summer tuna from Oma weighing 140kg, summer sea bream, pickled lilies, bonito tataki, sliced onions, Ikedani Farm eel, boiled Ara from the Goto Islands, a little bowl of uni, white shrimp, dragon egg, egg yolk, small sea bream sushi, gizzard shad, white sea bream marinated in kelp, marinated fatty tuna, red clam, cucumber roll, fluffy conger eel, clam miso soup, explosive negitoro, reservation-only dried gourd roll, Hanshin Tigers roll, dessert pear (Kaga Shizuku).

Fresh beer, young sprout noodles, horse dung sea urchin (Hokkaido), white shrimp (Toyama), egg yolk rice, summer tuna (Shiogama) 102kg, fresh squid (needle squid) can only catch two, the children of the squid are extremely delicious, highball, spring onion (Izumisano) steak with onion flavor, bonito tataki, salt-grilled tuna tail, pickled water eggplant and daikon, yuzu ponzu vinegar, rice shochu Tada-san original, refreshing and delicious abalone risotto, liver sauce, vinegar rice, seaweed scent salmon, salted salmon roe, red sea bream stick sushi, konoshiro with yuzu ponzu vinegar, rice shochu Tada-san original, kiss white sea bream, seared with skin, kombu wrapped in sardine, tea, fluffy toro conger eel, negitoro, dried sea lettuce wrapped in fresh seaweed, sweet melon, Perdo melon, light vegetable dish.

Hokkaido sea urchin and white shrimp sushi with dragon egg, flute-blowing sea bream, ishigaki clam, Oma red tuna with extra sauce, steamed hamaguri with steak-style green onion, hamaguri soup with Kuwana bonito sashimi, abalone liver risotto, stick sushi with small sea bream, Osaka-style sushi with white sea bream and kombu, Oma 94kg fatty tuna, raw shrimp pickled in vinegar, summer season bonito, clam soup with shijimi clams, conger eel and negitoro with dried gourd, raw seaweed with fresh shrimp.

If you want to experience a variety of delicious seafood dishes, this restaurant is the place to go. From fresh sashimi like local tuna and sea bream to unique dishes like abalone liver risotto and sea urchin tea, there is something for everyone. The grilled horse mackerel and marinated mackerel are also highly recommended. Don't forget to try the chef's special pudding with plenty of vanilla beans for dessert.

This is a famous sushi restaurant in Kitashinchi. The head chef, who is from the renowned Sushidokoro Hirano, is a lovely person with a beautiful smile and is also famous as a Gluck ambassador. He is also well-known as a big fan of Tiger, with a tiger brand on his thick omelette. Lately, whenever I come here, I always see the head chef of Sushidokoro Ikegami as well. Watching the head chef, you can really feel that Ikegami's roots are here! This time, I enjoyed various dishes such as fresh Torikai, bluefin tuna, bonito, etc. The sushi here is slightly sweet in flavor, which I really like. I'm not a big fan of the sour taste typical of Kanto-style sushi. The seaweed is the crispy one from Ariake, which I also love. Thank you for the delicious meal. Course: Wakame seaweed salad, Marbled flounder, Fresh Torikai, Tsubugai, Simmered abalone, Okinawa bluefin tuna nigiri, Sardine, Famous bonito steak, White-grilled conger eel, Fish and shellfish broth with whole grain noodles, Kelp sushi with red snapper, Gizzard shad nigiri, Ark shell nigiri, Marinated bluefin tuna nigiri, Fatty tuna battleship roll, Sea urchin from Amakusa nigiri, Seared fatty tuna, Clam miso soup, Egg omelette roll, Negitoro, and my panna cotta dessert.

Firefly squid simmered in Japanese-style Shaoxing wine, Firefly squid marinated in chrysanthemum princess sake, Wakame seaweed noodles, Iteya farm onions, Bonito tataki steak-style, Firefly squid with sauce over rice bowl, Mimolette cheese, California roll, Epoisse, Tanba black beans natto, Small sea bream sushi, Fresh Indian tuna, Swordtip squid marinated tuna, Toro toro sardines, Oma purple sea urchin, Conger eel, Negitoro, Kanpyo roll, Fresh seaweed.

Spring cabbage, wakame seaweed from Nagasaki, iwa-mozuku seaweed from Akashi, sakura tai fish, sakura tai fish sakekasu, torikai from Izuminami, tsubugai from Hokkaido, baigai shellfish, kyuu-ate roll sushi, maguro sushi weighing 196kg from Shimoda, iwashi katsuo tataki, steak-style salted harami, wasabi ponzu, chawanmushi with clam broth and egg yolk, Japanese-style shaoxing wine-marinated hotaruika, salt-grilled shirasu, nabe miso marinated kazunoko, ginger simmered in soy sauce, hotaruika sakekasu-zuke, hotaruika red clam liver, hotaruika an-kake, a little bit of donburi, ankimo, ura-goshi tane, and sushi with nori on the outside. The kohada pickled tuna, akagai toro, kinmedai tuna, kitamurasaki uni, miso soup with Ooma shijimi clams, anago negitoro, kanpyo maki, and fresh nori from Tokushima, sachinoka strawberries, and sweet ripe strawberries.

The sushi was requested with vinegared rice. The menu included dishes like Matsunami cabbage shooter, farm-fresh sprout beer, simmered tuna skin, flatfish (from Amakusa), Kawahagi liver salad, tuna (from Nagasaki Iki) weighing 120kg, mackerel sushi (from Yokowa), steak-style herring (from Hokkaido), assorted sashimi and salt-grilled shiokara, salt-grilled mentaiko, salt-grilled miso-marinated fish roe, highball, ramen, kawahagi broth Chinese noodles, nori shirako anko liver-filled manju (with filling from Taneya), sea urchin ikura bowl, sea urchin from Hokkaido using seawater without alum, dragon egg yolk, small sea bream stick sushi, konoshiro (from Amakusa), pickled spear squid, tuna, sea bream, sea bream, peony shrimp, pickled tuna belly (from Sendai Shiogama), miso soup with shijimi clams, tea, conger eel, negitoro, dried gourd roll (with raw seaweed), Tamago (Hanshin Tigers), Agari strawberry sachinoka (from Tokushima).

I apologize for the time difference in posting. "Sushidokoro Tada," a sushi restaurant in Kita-Shinchi, Osaka, is a place where first-time customers are not allowed. Tada's entertaining performances are fantastic. Once you visit, you will be drawn to Tada's charm and want to go back again. It feels like a message is being conveyed that you must eat real sushi at least once a year. Let's make a reservation and go again.

When it comes to sushi in Shinchi, Tada-san's sushi restaurant is a must-visit place that always receives high praise. As you may know, Tada-san hails from the legendary Shinchi figure, Hirano-san. I had the pleasure of visiting for a private year-end party. We started with sea bream with sake lees tofu, followed by Akashi flounder, tilefish liver, red meat, cold mackerel, Shibayama crab, Koubako crab, and seko crab shell sake. The crab ankake with uni and ankimo in a sweet bun, as well as Nara pickles, were especially delicious. The sea urchin and salmon roe bowl, with fresh salmon roe unique to this season, spring child sushi roll, small skin pickles, medium fatty tuna, sawara, red clam, button shrimp, pickled eel, clam miso soup, negitoro, dried gourd roll, and tangerine juice were all thoroughly enjoyed. Thank you for the feast.

Homemade tofu, sea bream with sake lees, live beer, Akashi flounder, highball, liver of thread-sail filefish with wasabi soy sauce, red meat (164kg from Oma), horse mackerel, Matsuba crab (1 kilogram from Shibayama), signature boiled sushi roll, snow crab, Kutani ware crab shell filled with fragrant Sumiyoshi sake, bowl of cod milt, crab miso, highball, ankimo (from Otaru, Hokkaido) with Nara pickles in a sweet bun, sea urchin bowl, raw salmon roe, sea urchin, red snapper sushi roll (from Naniwa Sushi), gizzard shad marinated in red meat, ark shell sushi roll, ark shell tendons, cute roe (180kg from Oma), miso soup with Manila clams, conger eel and minced fatty tuna roll, dried gourd roll, dessert of Arita mandarin orange juice, agar.

Thank you for inviting me to Sushi Dokoro Tada. It was an honor to visit once in my life. #Sushi #SushiDokoroTada #SushiLovers #SushiGourmet #SushiDinner #Kitashinchi #KitashinchiDinner #KitashinchiGourmet #Sonezaki #SonezakiGourmet #SonezakiShinchi #Foodie #FoodLovers #FoodPorn #Osaka #OsakaGourmet #Foodies #KansaiGourmet #Foodstagram #Foodgram #Foodies #DeliciousFood #HappinessIsDeliciousFood #FoodBlog

I was invited by a gourmet friend to visit Sushi Dokoro Tada, where the head chef, Tada-san, turned out to be a Tigers fan just like me, creating an instant connection. The restaurant is known for its signature dishes and even has signed Tigers memorabilia, making it a haven for Tigers fans. Each dish leading up to the sushi was excellent, highlighting the quality of the ingredients. The sushi itself was a rush of flavors, all prepared in Tada's meticulous style. It was a fantastic dining experience.

Sushi restaurant Tada 06-6346-7227 4F, Eiraku Linden Building, 1-5-26 Sonezaki Shinchi, Kita-ku, Osaka, Osaka Prefecture https://tabelog.com/osaka/A2701/A270101/27003367/ Visited the long-established Tada restaurant in Kita-Shinchi for a private gourmet prince party. The portions were huge, even for someone like me who eats a lot, I was stuffed! The course menu had a good balance with delicious side dishes like simmered ikanago, anago, and ankimo. I definitely want to go back again. If anyone is interested in joining, please leave a comment. If there are enough comments, we will arrange another private party. Looking forward to trying dishes like anago next time! Menu: - Spring peanuts from Izumisano - Natural flatfish from Akashi - Natural yellowtail from Kushiro - 180kg tuna red meat from Oma - Shime sardines - Bonito steak style - Sardines with mentaiko - Natural ku-e from Goto (20kg) - Matsutake sukiyaki style with dragon egg porridge - Ankimo and Nara pickles in a pastry shell - Small sea bream sushi with white konbu seaweed - Sea urchin and salmon roe bowl - Small fish - Ireland bluefin tuna belly - Red clam from Yamaguchi - Red clam thin roll - Small skin - Ireland marinated tuna - Ireland tuna collar belly - Sea urchin - Simmered anago with clam miso soup - Negitoro (fatty tuna with green onion) - Tamago (egg) - Dried gourd - Shine Muscat grape, pear (Nansui)

Draft beer (from Akita) paired with dried young sardines (from Akashi), bonito tataki steak, highball, onion and eel sashimi, grilled eel, boiled saury, huge cuttlefish (from Goto Islands, 20kg), matsutake mushroom, mizuna, sea urchin (from Hokkaido), fresh salmon roe, barley shochu mixed with green tea, grilled mackerel, red clam toro, marinated horse mackerel, miso soup with clams, butterfish, negitoro, dried gourd roll, raw seaweed, Hanshin Tigers, Shine Muscat grapes, pear, and nan-su.

The general's witty chatter and gentle demeanor create a comfortable atmosphere. The dishes, starting with sushi and appetizers, are served at a brisk pace. The vinegar in the sushi rice is mild, making it easy to eat. On this day, the seasonal conger eel, the liver of conger eel, and the very sweet local onions from Osaka were particularly delicious.

Located about a 3-minute walk from Kitashinchi Station, this restaurant has received a rating of 3.93 during the visit. It has won the Bronze award for two consecutive years at the Sushi Top 100 restaurants. The omakase course includes dishes such as seaweed somen, fufuki dai from Wakayama Prefecture, meichidai with wasabi salt from Miyagi Prefecture, ishikagegai with wasabi salt from Miyagi, akami from Shiohama, bonito tataki steak-style with onion, grilled conger eel sashimi, liver of abalone, risotto-style white shrimp from Toyama, reibun island horse dung sea urchin, and dragon egg yolk. The sushi menu includes kusugo, shinika, shinko, akami zuke, aji, chutoro, bonito sushi-style, nodoguro, special squid with gold leaf inspired by "Frozen," anago, negitoro roll, and kanpyo roll. The restaurant, with only 9 counter seats, is one of Osaka's top sushi restaurants, run by the friendly and charming Master Tada Yukiyoshi. Due to the current situation with COVID-19, we were lucky to have a private reservation for two. The course started with a few appetizers, followed by sushi starting with akami from Shiohama. The harmony between the shari temperature and the toppings was amazing, showcasing the high level of skill. After some more appetizers, we enjoyed the bonito steak-style with wasabi salt, and a sweet onion with ginger. The small bowl with white shrimp from Toyama and horse dung sea urchin from Rebun Island topped with dragon egg yolk was an exquisite dish. The plump texture of the white shrimp and the rich flavor of the sea urchin were outstanding. The sushi part featured kusugo's bonito sushi, known as Osaka sushi, with its tender fish and well-seasoned shari. Additionally, we were treated to a special squid sushi inspired by "Frozen" with a performance involving gold leaf and salt resembling snow. It was a delightful experience and the delicious squid sushi was greatly appreciated. Thank you, Master Tada, for your hospitality! The course was satisfying in terms of portion size and quality. This restaurant operates on an introduction basis, so it may be a bit challenging to get a reservation, but it is definitely worth the experience! Highly recommended!

Sashimi platter featuring fresh ingredients such as buckwheat noodles, sea urchin from Rebun Island, white shrimp from Toyama Prefecture, sea urchin from Hokkaido, bluefin tuna from Oma weighing 80kg, bonito tataki steak style with green onion from Izumisano, abalone liver sauce risotto, clams from Kuwana weighing 180g, herring sushi roll from Edo, red sea bream stick sushi from Osaka, red sea bream from Fuefuki, kelp from Kumano, shime saba sushi from Kyoto, baby tuna pickled, swordtip squid, fatty tuna, red sea urchin from Amakusa, horse mackerel with wasabi, blackthroat seaperch, conger eel from Awaji Island, famous Negitoro sushi, dried gourd roll, corn blancmange, and egg.

Sushi restaurant Tada-san. I had a luxurious time at a private party! Even though it was my first time there and they have a referral system for new customers, they explained everything clearly and were very friendly ☺️. The dish made specifically for abalone was cute and the flavor combinations were delicious! The combination of white shrimp and sea urchin was also amazing.

Introducing a referral-only sushi restaurant in Osaka Kita-Shinchi, a highly popular establishment that has been awarded the Foodlog Silver Bronze for many years. I had the opportunity to visit this charming restaurant. The interior features an L-shaped counter with 8 seats. The head chef's smile and passion for food make for delightful conversations. And of course, the food is incredibly delicious! The omakase menu included various dishes such as appetizers, seaweed somen, flute-blowing sea bream, scallops, clams, tuna head meat, bonito tataki steak-style, abalone liver risotto-style, clam soup, white shrimp and purple sea urchin mini bowl, small sea bream sushi roll, clam soup, Hankyu Tamago nigiri, tuna, sardine, gizzard shad, marinated tuna, sandfish, medium fatty tuna, horse mackerel, squid with sea urchin, blackthroat seaperch, conger eel, negitoro roll, and kampyo. For dessert, olive oil and panna cotta. Everything from the appetizers was incredibly delicious. The purple sea urchin and white shrimp mini bowl was irresistible, and the sushi was too delicious! Be sure to follow me on Instagram @nozawayuta and TikTok @yuuta0104gurume. Your support is greatly appreciated!