I expect this place to aim for the top in the sushi genre. Will we be able to meet this level of class at this restaurant by the end of 2017? I was very impressed, almost moved, by the experience. There is no excessive performance, but if you are used to it, you may find it unsatisfying. I appreciate the focus on the essence, and that's why I got hooked on this place. The humble and subtle consideration of the owner, the kindness in their smile, and the modern yet calming atmosphere. The counter seats only six people. The table seats are small, with one table seating four. There are three course options. This time, I made a selfish request for a specific combination. The first dish was nori seaweed and sea urchin. Served in a glass vessel supported by three pillars, it was a visually appealing start. The taste of the nori seaweed was clearly intentional. We started off with sake. The recommended one was "Daishinshu Iwai Takashi" (treasure with respect), an unfiltered daiginjo sake. The rice used is Yamada Nishiki from Hyogo, polished to 35%. I usually prefer junmai ginjo, but this one was exceptionally good and suited me well. Most of the vessels used are Shigaraki ware. The yuba with silver bean paste and abalone were incredibly delicious. The sashimi included golden eye snapper, aged for three days for a perfect texture. We also had abalone. Moving on to sushi, we had horse mackerel from Amakusa, marinated Atka mackerel, also from Amakusa, horse mackerel, and a double layer of lean and marinated tuna, followed by fatty tuna and slightly aged spot prawn. The rice was well-shaped with a faint red vinegar aroma. Delicious. Then came the chawanmushi. It was filled with plenty of crab meat and red scallops, providing great flavor. And then, sea urchin. Its compatibility with the rice was outstanding. A base of minced conger eel with a lightly seared eel aroma. The red scallop was lightly wrapped around it as a side dish. The rice was a blend of red vinegar and rice vinegar. The delicate touch and subtle knife skills, as well as the beautiful presentation, were superb. The course menu is available until 11 p.m., but after that, you can order a la carte. The owner is still young, but this restaurant will undoubtedly become a renowned establishment in the future. I plan to continue visiting before it gets too popular. I will be back soon. Thank you for the wonderful meal.

Second visit. I think the last time was around October? (^◇^;) Somehow managed to come for the second time ♫ Yesterday's menu included: ○ Awaji Island Aori Ika, over 500 cuts, served with Hokkaido sea urchin ○ Awaji Island Madai, marinated in a broth made from bones shaped like a koi fish ○ Akashi Hirame, sandwiched with soy sauce marinated in a veranda style ○ Moist greens with okra, tomato, sea urchin, in a cocktail style ○ Otaru Harusyako, Otaru sea urchin sushi with nori ○ Akashi Sawara, smoked salt from Cyprus, vinegar, green onion and ginger, wasabi ○ Awaji Island Kiss, lightly marinated in kombu ○ Kishu Shiraganedai, lightly marinated in kombu ○ Ibaraki clams, served with clam broth sauce ○ Kishiwada Maguro, with a third type of firm shari ○ Marinated tuna, with a red seaweed marinated finish ○ Donchicchi Aji ○ Amakusa Kuruma Ebi, boiled in a gradient ○ Mie Unagi, seaweed roll in kabayaki style ○ Additional seaweed clear soup ○ Thick roll with Toro and salt-kettle tuna shrimp mayo, sea urchin and mayonnaise ○ Ibaraki Quincy Melon Everything was very delicious ♫ Enjoyed delicious sushi with surprises in the jewel box. Especially couldn't pick a favorite, they were all really delicious ( *´艸｀) Next reservation is in April and July next year (^◇^;) Looking forward to it for about a year (^◇^;) Thank you for the meal (^O^)

Sushi Shizuku, with only 6 counter seats, has a special atmosphere with lighting that gradually brightens as the meal progresses. The chef adds a unique touch by incorporating something between the fish and rice for each piece. For example, the squid has been sliced 500 times, while the shrimp mayo has been sliced 500 times as well. Despite feeling overshadowed by the shrimp mayo at the end, every dish was truly delicious. Thank you for the feast! #Gourmet #OsakaGourmet #NagahoribashiGourmet #BClassGourmet #Foodie #Foodstagram #HardToReserveRestaurant #HungryDiary #Sushi

Counter seating for only 6 people, I visited the highly sought-after restaurant "Sushi Shizuku" for the first time. Last night, I was able to visit thanks to sheer luck. The unique style of Shizuku is to add a finishing touch between the fish and the rice, starting with a "finishing touch box" made from fish and ingredients. Here is the set list that was so fulfilling that I forgot about the typhoon's impact on the main item, "flounder": - Awaji Island squid with sea urchin on top - Fue-dai (blowfish) - Hokkaido water clam with dashi ice - Red and white sea urchin rice - Bonito from Kochi - Kasugo sea bream - Natural striped jack mackerel from Kochi - Extra large clams from Ibaraki - Tuna from Oma with minced tuna in between - Marinated tuna and tuna with kelp - Onigiri sushi with devil scad from Eijima Island - Caridean shrimp from Amakusa with shrimp and yolk - Tuna roll - Grown-up shrimp mayo roll Each dish had a hidden surprise, such as the shellfish being prepared in front of you or showing the bones and head of the fish after filleting. For a fish enthusiast like me, it was like a theme park more exciting than Universal Studios. I wonder when I'll be able to visit again... Until that day comes, I'll do my best. Thank you for the wonderful meal!

Sushi shizuku, a restaurant with a long history and a third-generation head chef, continues to uphold the tradition of serving each piece of sushi with heartfelt dedication. What sets Sushi shizuku apart is their unique approach of developing seasonings tailored to each type of fish, as well as incorporating creative elements into their dishes. During my visit, I was pleasantly surprised with a special dish of fresh baby snapper. I have already made a reservation for my next visit in July 2024, eager to experience their innovative sushi creations once again. The menu for the day included squid, flounder, brocaded carp, Akashi sea bream, whelk, sea urchin rice, bonito seared with straw, sand borer, white sweetfish, clam paste, Oma tuna, red meat tuna, horse mackerel, marinated shrimp, and eel. Additionally, they served a special dish of baby snapper, eight pieces, and flounder. To top off the meal, a refreshing slice of melon was offered. #Sushi shizuku #Shinsaibashi #Creative sushi #Treasure box #Nagahoribashi

I have visited this famous sushi restaurant in Nishi-Temma before and it was delicious, so I had high expectations when I visited their location in Shinsaibashi for the first time. However, the flavor of the fish was weak and the vinegar was too strong. Overall, it was not to my liking.

A small restaurant located 300 meters from Nagahori Bridge Station, with 6 seats at the L-shaped counter and one table. The interior is quite stylish, with lighting similar to shizuku Nishitemma, dimmed until the course starts and then brightens up slightly. I visited on a private reservation this time. Having the whole 6-person L-shaped counter to ourselves allowed for lively conversations with everyone, which was fun! The course menu was voluminous, with each dish carefully crafted. Similar to shizuku Nishitemma, they serve creative sushi with interesting combinations sandwiched between the fish and rice. It was delicious. Reservations are over a year wait. The omakase course this time cost around 20,000 yen, with drinks and additional Toro Taku Maki and Ebi Mayo Maki adding up to about 28,000 yen. The menu included items like appetizers, okra, sea urchin, smoked bonito, clams in hot pot, clear soup, melon sushi, squid with sea urchin, flounder, red sea bream from Awaji Island, sea bream marinated in kelp, sea urchin rice, smelt from Otaru, trout from Akita, tuna from Oma, negitoro sandwich, marinated lean tuna, donchitchi, shrimp, eel, adult's shrimp mayo roll, Toro Taku roll with red and white sea urchin. I thought it was a great restaurant, so don't forget to save it ☝️

Located a 6-8 minute walk from Nagahoribashi Station, Sushi Shizuku is a popular sushi restaurant in Minami with a waiting list of over a year. It has been selected as one of the top 100 sushi restaurants in the west in 2021 and 2022. The 6-seat counter brightens up with the start of the course, creating an atmosphere of anticipation. The friendly and warm service from the head chef adds to the enjoyable dining experience. We tried the omakase course, starting with a signature dish of squid with a soft texture from hundreds of hidden knife cuts, combined with red sea urchin from Otaru. The course continued with dishes like flounder from Akashi resembling a koi carp, Engawa, and sea bream from Awaji with a refreshing yuzu scent. The unique texture of jun-sai from Akita, a dish combining okra, cherry tomatoes, and sea urchin, uni-don with a mix of red and white sea urchin from Otaru, and bonito from Wakayama with a rich umami flavor were all highlights. Thick and impressive sand borer from Awaji, hazy shrimp, rich trout, clam from Ibaraki that made us want to drink the broth, vinegared rice with red vinegar and salt topped with tuna from Oma and marinated tuna, flavorful horse mackerel with a satisfying umami, steamed horse mackerel from Amakusa with egg vinegar sauce, eel from Mie and nori from Ariake, and the stamina-boosting eel from Mie were all incredibly satisfying. The additional dishes of adult shrimp mayo and Toro-taku maki with purple sea urchin and buffoon sea urchin on top were also delicious and generous in portion. I highly recommend visiting this restaurant for a delightful dining experience. Thank you for the wonderful meal!

Thank you very much for always reading ✨ If you like it, please try bookmarking it with the "Save shop" button. A restaurant in Minami Osaka. I finally got to go after a friend made a reservation for me. I didn't have high expectations because I had been to a sister store before, but the result was that it was one of the top restaurants in Kansai with a reservation waiting list of over a year! I was captivated by the sushi made by the gentle and smiling Atsushi Kataoka ✨ Incredibly delicious ✨ Those are the only words that come to mind! Rather than me saying anything, it's a gourmet sushi that I want all gourmet lovers to try at least once and praise (*^▽^*) What I had was, - Awaji Island blue squid, squid flakes, Hokkaido Otaru sea urchin ※ delicately sliced so that the grains stand out, wrapped in a fluffy sea urchin flavor, exquisite and delicious ✨ - Akashi natural flounder, made to look like a carp, marinated in flounder fin, yuzu peel ※ words cannot describe how exquisite and delicious it is ✨ - Akashi natural red snapper, marinated in kelp, yuzu peel ※ fragrant and flavorful, with kelp coming in from the middle, exquisitely delicious ✨ - Akita junsa, okra marinated in kelp, micro tomato, purple sea urchin ※ cute container, incredibly delicious and the best taste ✨ - Otaru shako with eggs, cooked within 30 minutes of being delivered, topped with sea urchin from Hadate, Kumamoto Yatsushiro seaweed ※ the second shari is indescribably exquisite and delicious ✨ - Kochi bonito straw-grilled, Mediterranean smoked salt, sudachi, green onion, ginger, wasabi ※ topped with all the condiments, indescribably delicious and exquisite ✨ - Awaji Island kisu, shrimp flakes hidden, yuzu peel ※ thick and elastic, incredibly delicious ✨ - Hokkaido Masunosuke, sansho, matsuno seaweed, turtle extract, frozen once and broken down ※ a hint of sansho and the deliciousness of Masunosuke spread throughout the mouth, incredibly delicious ✨ - Ibaraki clams ※ large, plump, and meaty with a satisfying taste, exquisitely delicious ✨ The cost is apparently 1000 yen per piece (^O^) - Yamagata tuna, third type of shari, firm cooked ※ rich in fat, flavorful, and incredibly delicious ✨ - Marinated tuna, marinated in red meat kelp ※ flavorful and incredibly delicious ✨ - Shimane donchicchi horse mackerel, green onion, ginger, hojiso ※ perfect balance of shari and neta, meaty and exquisitely delicious ✨ - Amakusa shrimp, well-boiled shrimp head, shrimp flakes, kimizu flakes ※ apparently very large, with only the tail on the 8-minute head, lightly boiled, rare (sashimi) overflowing with exquisite flavor ✨ - Mie eel, second type of shari, Ariake's finest seaweed ※ melting, juicy, plump, with a good scent of sansho, incredibly delicious ✨ - Clam soup and seaweed ※ not miso, clear, good aroma, refreshing and elegant taste ✨ - Dessert Ibaraki Queen C Melon ※ sweet, flavorful, and incredibly delicious ✨ - 2 beers, 2 Chita highballs Finally, I received a hinoki-scented hot towel and calmed down (*^▽^*)_/_/_/_/_/_/_/_/_/_/Thank you very much for reading until the end ✨ If you leave a comment, I will reply to it. I hope that even a little bit of your gourmet information can be helpful. ▽ I also update Instagram. Hide Gourmand【@hide06_21】

Each dish had its own unique touch, with the rice delicately falling apart in your mouth and each piece of sushi looking beautiful. It felt like each piece was a gem, truly lovely. Making a reservation seems like a challenge, so I'll have to ask to be taken there again! lol

This is a famous sushi restaurant located on the European Street in Higashi-Shinsaibashi. The interior of the restaurant has mirrors on the walls to make it look spacious, and there is a hinoki counter for 6 people, a table for 4 people, and one table for up to 10 people. The restaurant also offers private bookings for groups of 6 or more, which is great. As soon as you enter the restaurant, you can choose your chopsticks and they will explain the ingredients of the day. The chopsticks can be taken home, but the cost of the chopsticks is quite high, which was a concern. The young third-generation head chef, Mr. Kataoka, who is quite the handsome man, trained at Sushi Azuma in Kitashinchi. Next to him is Inoue, also known as the Minami Fairy, who adds yuzu zest to the sushi. I call him the Yuzu Master. This time, it's the Fairy's first time making sushi, so stay tuned for that. The sushi includes famous dishes like the Nishiki Carp Patterned Hirame, Ebi Mayo, and Toro Taku, which are simply unbeatable. As always, the ninja-style presentation is truly impressive. The course includes Nigiri Ao-ika, Nishiki Carp-style Akashi Hirame, Konbu-shime Sand Nigiri, Awaji Island Madai, Junna, Micro Tomato, White Uni, Uni Shari Shako Meshi, Kochi Katsuo Tataki, Awaji Island Kiss Nigiri, Masunosuke, Ibaraki Hamaguri Ankake Nigiri, Yamagata Honmaguro Chigara Negitoro, Akami Konbu-shimezuke Nigiri, Shimane Donchitchi Aji Nigiri, Kuruma Ebi Handover, Unagi Unashi, Shari Soup, Uodashi Soup, Ebi Oboro Ninja's Adult Ebi Mayo Roll, Toro Shari Toro Taku Special Nigiri, Namatorikai, Minami's Fairy Stand-Up, Pickled Melon.

Sushi Shizuku No.31 @Nagahoribashi [Extremely Difficult to Reserve][Selected as one of Sushi WEST's Top 100 Restaurants in 2022] Finally fulfilled my wish♪ I could feel the dedication of the chef in every detail, starting with the "sushi shaped like a carp" and the numerous sushi pieces that looked like works of art. It was amazing. The chef is only 27 years old, but his skills are truly impressive. It's extremely difficult to make a reservation, but I managed to secure a private reservation slot for next year! I can't wait!! Difficulty of reservation: ★★★★★ #sushishizuku #sushi #sushigram #difficulttoreserve #Osaka #Higashi-Shinsaibashi #Nagahoribashi #OsakaGourmet #WantToConnectWithFoodies

Located about a 4-minute walk from Nagahoribashi Station, this restaurant is one of the most difficult-to-book places in Osaka. I was invited by a friend to visit this place, and was surprised to find that the third-generation head chef, Mr. Kataoka, is quite young. The omakase course included dishes such as Aoriika with uni, Hirame with salted veranda, Kin Koi-shaped sea bream, and more. The restaurant aims to offer sushi that can only be enjoyed here, with a focus on creative sushi. The system involves random servings of nigiri and small dishes. The squid at the beginning was incredibly tender, as it had been sliced hundreds of times. The Hirame, resembling Kin Koi, was indeed unique to this place. It is said that even babies are allowed in the restaurant, and depending on the timing, it can get quite lively. Overall, it is a young restaurant, and it will be interesting to see how it evolves in the future.

Sushi Shizuku is a stylish and high-class restaurant with a reservation difficulty of 20,000 yen for the chef's choice course. The meticulous work was evident in the beautifully decorated flounder with a carp-like pattern. The shrimp mayo was exceptional. The 26-year-old head chef provided pleasant and welcoming service with a lovely smile.

This is a famous sushi restaurant located on the European street in Higashi-Shinsaibashi. The interior has a stylish atmosphere with wooden tones, seating up to 10 people with 6 counter seats and 4 table seats. It is also possible to reserve the restaurant for private parties starting from 6 people, which is great. As soon as you enter the restaurant, you can choose your chopsticks and they explain the ingredients of the day, which is nice. The young third-generation head chef, Mr. Kataoka, who used to work at Sushi Azuma in Kitashinchi, is a cute and smiling artisan. Next to the head chef is Inoue-kun, the Minami fairy, who sprinkles yuzu zest on the sushi, making it the best. The famous Nishikoi patterned Hirame is still popular, and I felt the attention to detail in this rare and outstanding restaurant. So, thank you for the meal. The course included: Aori Ika and Murasaki Uni sushi, Nishikoi Hirame sushi, Akashi Tai Konbu-jime, Ryuhyo Kegani with Caviar, Mochi Tororo with Katsura Akami and Yatsushiro Sujinori Ao-nori Yamakake, Wakayama Yokowa Warayaki sushi, Chiba Sayuri sushi, Yamaguchi Hikari Aka-gai Hosomaki, Aka-gai Himo, Ibaraki Hamaguri An-kake sushi, Katsura Chutoro sushi, Akami Konbu-jime, Seki Saba Bo-sushi, Amakusa Kuruma Ebi, Unagi Hosomaki, Toro Taku, and a fish broth soup. The meal also included a strawberry and a side dish.

I was miraculously able to make a reservation for OMAKASE, so I visited for the first time. There are two sessions, 18:00 and 21:00, and this time I went for the 21:00 session. The first thing I noticed was the meticulous work put into the sushi toppings. They are very carefully and delicately prepared. The rice is also different for each topping. The accents placed between the rice and toppings are also amazing. The plates are carefully selected, and the course progresses without getting boring. The eel had a texture I had never experienced before and simply melted in my mouth. They are fully booked for the rest of the year.

Shizuku is a popular sushi restaurant that is hard to get a reservation at. Finally, I was able to visit the 6-seat counter. The young apprentice is currently in charge and demonstrates unwavering skill. Using the finest seasonal ingredients, the chef's knife skills are truly impressive. The transparent, artful sushi pieces are a sight to behold. The sushi rice comes in red, white, and rosé varieties. The menu included: Aori squid from Awaji Island, sea bream from Awaji Island, cold-smoked young yellowtail, sea bream marinated in kelp, Noto squid, sticky grated yam with Oma tuna in mountain style, Sawara from Wakayama with yuzu, Sudachi, and wasabi, ark shell, live scallop with crab sauce, natural Oma tuna, Seki mackerel, Amakusa Kuruma shrimp, Densuke conger eel, and Nonsense no Shizuku (a type of sushi). It was a delicious sushi experience after a long time. Thank you for the meal!

Visit date: 17:45 on Sunday Waiting time: Reservation (starting at 18:00) Menu: Chef's choice 20,000 yen + 3 drinks This is my second visit since March. Last time, I sat at a table, but this time I reserved a seat at the counter. The sushi chef was different from last time, but the course content was similar. The sushi with koi carp was quite impressive. The sushi by Shizuku-san had large toppings and the rice was also on the bigger side. The rice was a bit firm overall, which seemed to be a characteristic. The two hours passed by quickly again this time. Thank you for the meal.

On the first business day of 2023, I was able to make a reservation and had my first visit to this restaurant. Just that fact alone made me happy, but the food made me even happier! Since I came to eat sushi, having sushi as the first dish was perfect for me. I was able to charge up my energy for the whole year with surprise and excitement. I will do my best to make another reservation!

The restaurant had high ratings, so I made a reservation. The place had a small L-shaped counter with limited seating, and they had two seatings in the evening. The chef was very young. They started by showing us a colorful plate of various condiments and herbs they would be using that day, which got me excited. The first dish was squid, which was incredibly tender and melted in my mouth. It was amazing! The other dishes that followed were enjoyable to watch being prepared, but they didn't seem particularly unique or special. They were delicious, but I didn't feel the urge to come back. Perhaps my expectations were too high.

An amazing sushi restaurant with a theme of "can only be eaten here" and "unique flavors only found here". The creative sushi dishes crafted by the chef are top-notch! They apparently receive direct deliveries from fishing ports, fishermen, and markets nationwide! The head chef's dedication is unmatched and the flavors are truly one-of-a-kind! I would love to visit this wonderful restaurant every week if I could!

Today, I visited the highly popular sushi restaurant Shizuku in Osaka for the fourth time in 13 months. The chef, Daisuke Kawashita, who used to work at this location, has moved to the new branch in Nishitenma, and now the 26-year-old Atsushi Kataoka has taken over. Despite his young age and lack of experience, Kataoka's sushi-making skills and customer service were impressive. The vibrant flounder and unique sushi-making technique between the fish and rice were highlights of the meal. The next reservation is already booked 14 months in advance. Shizuku's unique sushi may revolutionize traditional sushi culture. The omakase course I had cost 49,000 yen and included various high-quality ingredients such as squid from Awaji Island, flounder from Akashi, and sea bream from Tango. Other dishes included crab from Tajima, sea urchin from Hamanaka, bonito from Kochi, sardine from Chiba, and more. Additionally, there was a delicious miso soup with seaweed.