Congratulations on reaching 150 likes! Thank you to all the reviewers. This sushi restaurant is my top recommendation. I always go for the omakase option. The essence of Edomae sushi is truly evident here. Each piece is prepared with care to bring out the flavor of the fish. Enjoying the hidden flavors is the true pleasure of sushi. While everything is delicious, the shrimp is my favorite. It's exquisite. The appetizer was firefly squid and rapeseed flowers with vinegar miso, and we started with a sake called Senchu Hassaku. We opted for the sushi-only omakase. 1) Botan shrimp - sweet and a good start. 2) Sayori - a rare and delicious fish with a crunchy texture. 3) Marinated tuna - slightly tangy, as it's imported during this season. 4) Kisu with kelp - the signature dish here. 5) Chutoro - good fat content, although it's imported. 6) Kasugodako - the larvae of sea bream, small but tasty. 7) Golden eye snapper - from the deep sea in Shizuoka, a recommended dish. 8) Tai with kelp - excellent sea bream. 9) Toro - all the tuna options were delicious, but more would be too heavy. 10) Kohada - visually appealing and delicious due to the red vinegar. 11) Sumiika - tender and flavorful, with a hint of citrus. 12) Scallop - surprisingly large and expertly prepared. 13) Uni - simply amazing. 14) Shrimp - a must-try, incredibly delicious. 15) Anago - Edo-style grilled conger eel, another outstanding dish. And lastly, the tamagoyaki with cream, like a cake. The meal also included a miso soup with bonito and clams, finishing with pickled vegetables. A satisfying experience at 120%. Lunch service is back, but reservations are required for the 6000 yen omakase. The quality is high for dinner, with great value for money.Visited the newly relocated Oohata with a friend. The taste was familiar yet delightful. Cheers to the warm smile of the proprietress and the strong presence of the chef. The appetizer was boiled conger eel with plum paste, paired with Daishichi junmai sake. For sashimi: A) Akou - a luxurious fish often called the "summer fugu," with a firm texture. B) Tuna - chutoro. C) Turban shell - raw turban shell is incredibly delicious. Sushi selection: 1) Sweet shrimp - melts in your mouth. 2) Kohada - not flounder today. 3) Chutoro - Chiba's local bluefin tuna. 4) Kohada - a perfect finish. 5) Sumiika - surprisingly tender. 6) Shrimp - a highlight. 7) Isaki - lightly seared, possibly better than tai. 8) Uni - melts in your mouth. 9) Shako - delicious with eggs. 10) Grilled conger eel - a perfect end. 11) Tamagoyaki - like a pudding. The expanded kitchen allows you to see the chef's expertise clearly. A long-awaited visit. Lunch service is no longer available, but the popularity of this restaurant makes it hard to get a walk-in spot (reservations are recommended). The appetizer was firefly squid with vinegar miso, and the sake was Iwachu Yamadanishiki junmai. 1) Sweet flounder - a nice crunch. 2) Tuna chutoro (Atlantic?) - consistently good. Less oily than the Tohoku variety. 3) Kohada - visually appealing. 4) Kasugodako - many young sea bream during spring. 5) Sumiika - a sticky type. 6) Shrimp - speechless at how good it is. 7) Ayu - a rare treat for me. 8) Grilled conger eel - a personal favorite. 9) Tamagoyaki - changed the way it's cooked, resulting in a darker color but still delicious. The shrimp and grilled conger eel were beyond words in terms of quality.

Sushi Ohata is a renowned sushi restaurant in Kitashinchi that recently won the bronze Tabelog Award 2023. The owner, Masataka Ohata, specializes in Kansai-style Edomae sushi. It can be difficult to get a reservation here, but I finally had the chance to enjoy the chef's amazing sushi once again. The spring-themed sushi, especially the akami, was delicious. The seasonal menu items truly allow you to feel the changing seasons. Sushi Ohata is highly recommended for those who love akami. The restaurant's evolving shari is addictive. Here is the "Omakase Course" I had: - Clam rice bowl - Newborn herring with Tosazu vinegar - Red clam and rapeseed blossoms in miso - Firefly squid marinade - Sweetfish nanbanzuke - Torched gizzard shad - Cheese croquette with firefly squid - Fuki shoot castella - One-night dried saury - White fish potato sushi - Sea bream with turnip - Scallop miso (Yuan) grilled - Lightly cured trout with kelp - Sardine roll with pickled ginger - Cutlassfish - Wasabi flower ohitashi - Red clam in vinegar miso - Nori roll Then, I had various nigiri sushi: - Spring herring - Instant kelp-cured sea bream - Firefly squid - Otoro from Miyagi's Shio-kama - Otoro - Kohada - Bonito - Spring amberjack from Mie - Spot prawn - Sea urchin and salmon roe rice bowl - Conger eel - Miso soup - Toro taku - Tamago, shrimp, and scallop surimi - Nara's brand strawberry, Kotohane It was a delicious meal. Thank you very much for the wonderful experience.

Sushi Ohata in Kitashinchi, September 2023. Green tea. Seated to the left was the owner of Aoten, a famous sushi restaurant. It started off quiet but Aoten's lively personality came out as the meal progressed. The course included purple sea urchin and eggplant cold chawanmushi, highlighting the rich sweetness of the sea urchin. Other dishes included Ishigaki shellfish, grilled Spanish mackerel, fig, edamame, sweetfish, and eel. The sweetfish was pregnant, which was exciting. The new squid we had been waiting for was delicious. The red snapper from Akashi was starting to get fatty. Soon, the natural Biwa trout arrived, also with a hint of fat. The tuna, aged for 10 days in salt, weighed 120kg. It wasn't from the Tsugaru Strait, but the flavor had developed nicely with the arrival of autumn. The medium fatty tuna had a gradually improving fat content. The fatty tuna had a marble pattern emerging. The belly fatty tuna was incredibly flavorful. The ultimate highlight of the day was the fatty tuna with marbling. The new herring was served in 1.5 pieces, with just the right amount of fat. The sandfish and yellowtail from Hokkaido had a refreshing fattiness. The returning bonito had a higher EPA content than the initial serving. The shrimp was soaked in shrimp broth for 6 hours before boiling, infusing the shrimp's rich flavor into the meat. The famous "gout bowl" in Kitashinchi featured eel cooked in eel broth, served in 1.5 pieces. The standard course ended here, but I opted for the Toro Tekka, which was a larger portion. The meal concluded with matsutake mushroom miso soup, tamago, peach compote, and tea. Just before arriving, there was heavy rain, and I was grateful for the service staff who helped dry my umbrella with a towel. The fish was getting fattier, signaling the start of the peak sushi season. Looking forward to the next visit twice a month from next month.

This sushi restaurant is truly unbeatable. They use different types of rice for each piece of sushi, matching it perfectly with the topping. The attention to detail in each piece is incredible, and the atmosphere in the restaurant is so pleasant that you lose track of time. I have been coming here once a month for years, and I plan to continue doing so because this is the best restaurant. The food is served in courses, but you can add more if you want. - Chawanmushi with plenty of sea urchin and flavorful broth, it was so delicious that it brought tears to my eyes. - Assorted appetizers with grilled turban shell, saury, fig with sesame dressing, grilled eel, sweetfish, and edamame. Colorful and packed with deliciousness. - Fresh squid with a satisfying texture and sweet taste. - Thick and flavorful sea bream. - Mackerel marinated in soy sauce, it melts in your mouth. - Tuna with a deep red color, amazing flavor and texture. - Medium fatty tuna, as delicious as it looks. - Fatty tuna that melts in your mouth, absolutely heavenly. - Extra fatty tuna that just melts away, pure happiness. - Needlefish, a refreshing and delicious bite. - Japanese halfbeak with a hint of shiso, a delicate and aromatic treat. - Striped jack with a rich and fatty flavor, a delight to savor. - Bonito with a glossy red flesh, a chewy and sinful delight. - Jumbo shrimp, a thick and juicy bite of happiness. - Uni and salmon roe mini rice bowl, sweet, delicious, and addictive. - Conger eel, thick and tender with a melt-in-your-mouth texture. - Miso soup that warms your body and soul. - Hand-rolled fatty tuna sushi, a perfect balance of rice and fish. - Pickled gourd sushi with a kick of wasabi, incredibly tasty. - Egg sushi with a rich and satisfying flavor. - Peach compote with a burst of juicy fruitiness. Each piece of sushi is like a main dish, and I savor them slowly, closing my eyes to fully enjoy the happiness they bring. I left the restaurant feeling full and completely satisfied. Reservations are hard to come by, but if you get the chance, you must visit this restaurant. Thank you for the wonderful meal.

2023.09.09【Sushi Oohata】@oohata_sushi Hiro Building 2F, 1-4-8 Dojima, Kita-ku, Osaka City, Osaka Prefecture *Reservation only, fully booked for the year, difficult to reserve I was able to come here after a long time! Thank you as always, @k.a0221. Everything at Oohata is so delicious that it doesn't need any explanation. It will only get even more delicious as it gets colder. - Eggplant and sea urchin chawanmushi - Hassun - Shinika - Red snapper - Biwamasu - Akami salt kettle-cooked - Chutoro - Aburi toro - Shinko - Awaji kisu - Natural striped jack - Bonito - Shrimp - Simmered conger eel - Toro rolled with dried gourd shavings - Hoshigaki roll - Red miso soup - Dessert: peach It was incredibly delicious today as well, with a satisfying amount of food. Thank you for the feast! #SushiOohata #OohataSushi #SushiOohata #KitashinchiSushi #KitashinchiGourmet #OsakaGourmet #DifficultReservationRestaurant

Sushi Ohata in Kitashinchi, August 2023. Green tea. Hamo, junsa, and mozuku. Assorted appetizers. Steamed abalone. Octopus. Eel. Grilled swordfish. Edamame, water eggplant. Steamed abalone with liver. This is summer. Shunji. White shari. Tai fish lightly boiled in Matsukawa soy sauce. The texture is still fresh, blending better with the shari than the previous moment of konbu tightening. Squid tip. With salt and sudachi. Tuna from Canada. Apparently, Atlantic tuna is in season now. It seems that Japanese tuna is not good at all due to the sea being too warm. Akami. White shari. Chutoro. New shari from here. Toro. Marbled pattern. Otoro belly. New shirako unique to this season. A total of 5 pieces marinated. Shimaji. Bonito. Now onto rose. Sweet shrimp. Now, the highlight of Sushi Ohata that is currently a hot topic on Instagram, the Ayu nigiri. Nigiri with grilled Ayu. A combination of Ayu liver, roe, milt, etc., all mashed together. When combined and squeezed, it becomes an unbelievably delicious Ayu nigiri. In short, it refines the taste of grilled Ayu into a more elegant nigiri. A one-of-a-kind creation by Mr. Ohata, full of dignity. A small bowl of Ezo Bafun Uni. Carefully selected conger eel from Toyosu. It is simmered in eel broth, and with 1.5 pieces, it is believed to have the same EPA content as eel. Tuna for torotaku. Torotaku. And the toro tekka, completely solving the area problem. Red miso soup. Tamago. Melon. Finished with tea. The highlight of this meal was the amazing new shirako, but above all, the Ayu nigiri devised by Mr. Ohata was the best. A Kansai-style ingredient not found in traditional Edo sushi, turning the grilled Ayu into a more refined form of nigiri, a bold move. Truly a nigiri that can only be enjoyed at the matured Sushi Ohata.

Let's taste the changing "seasons" in Kansai, no, in Japan, representing the top-class restaurants with difficult reservations, where each piece of sushi is a main dish. This day was also full of excitement, as always. I have been visiting this place monthly for several years, but this is the only place I want to keep visiting forever. It is the strongest restaurant. The food is only available in courses, but additional items can be added. - Conger Eel, Junsai, Mozuku: Thick conger eel, refreshing junsai and mozuku, a refreshing and refreshing dish to start with. - Hassun: Salt-steamed octopus, lightly pickled water eggplant, swordfish with yu-an sauce, grilled turban shell, tender abalone, edamame. This month is full of colors and packed with "deliciousness". - Kasugo: A refreshing and exhilarating start with a single piece. - Sea Bream: Thick and pleasantly bouncy with umami. - Bigfin Reef Squid: The pleasant texture is irresistible. - Canadian and Salt-marinated Toro: A comparison of summer-flavored maguro in classic marinades... luxurious. - Shinko: I met the summer tradition again this year. An excellent single piece with a refreshing throat sensation. - Biwa Trout: The fatty richness melts in your mouth. - Bonito: The glossy red flesh is beautiful. A sinfully delicious single piece with a chewy texture. - Carabinero Prawn: Biting into the thick carabinero prawn in one mouthful is happiness. - Sweetfish: Sweetfish nigiri here... an exquisite single piece with liver and tade leaf hidden. It was so delicious that I cried. - Uni Small Bowl: Oh so delicious. The ultimate bowl that you want to eat in large portions! - Conger Eel: Despite being so thick, it is soft and melts in your mouth. Extremely delicious single piece. - Miso Soup: A delicious soup that warms the body. - Toro Hand Roll: The ultimate hand roll with a ratio of rice to fish that is out of balance. "Deliciousness" spreads throughout your mouth. - Marinated Maguro Trio: Akami, Chutoro, Toro. Impressed by the beautiful form. Of course, they were all delicious. - Pickled Gourd Roll: A delicious gourd roll with a strong kick of wasabi. I definitely want to finish with this. - Egg: A high-quality castella with a juicy umami. - Crown Melon: A delicious melon with overflowing juice from @fruitsfamily0913. Course completed. Each piece of sushi is main-class, and the shari that matches the toppings is extremely delicious. I left the restaurant this day with a full and satisfying stomach. It is a restaurant with difficult reservations, but if you have the chance, I hope you will visit this place. Thank you for the meal.

This is a famous sushi restaurant in Kitashinchi. The interior is made of wood, with a hinoki counter that has only 7 premium seats. The head chef, Mr. Ohata, established Kansai-style Edomae sushi and is very particular about the rice, insisting on a ratio of 7 parts rice to 3 parts fish. He uses different types of rice depending on the fish, earning him the title of "rice sommelier." The restaurant has received a Michelin star and has been a regular on Tabelog's Top 100 list for several years. The size of the sushi is just right, and the blue fish is always served in perfect condition. The various types of tuna are beyond words. I also love the gizzard shad and simmered conger eel here. I will definitely be back. Thank you for the meal. The course included conger eel, mozuku, assorted dishes, kasugodaki, konbu-zuke, firefly squid, marinated squid, medium fatty tuna, fatty tuna, gizzard shad, marinated tuna, shrimp, sea urchin bowl, red miso soup, simmered conger eel, fatty tuna roll, egg, and melon.

The dish consisted of simmered abalone, octopus, salt-steamed swordfish, grilled sea bream with wasabi, herring roe, seaweed, and vinegar. The squid was particularly good, with a thick cut that enhanced its texture and sweetness. The ginger added a nice touch. Other highlights included fatty tuna, tuna collar, small fins, rainbow trout, bonito, and shrimp.

July 2023 at Sushi Oohata. Looking forward to it today. Green tea. Hamo, Jun-sai, Mozuku. Cold and perfect for summer. Appetizer. Steamed abalone, octopus, Isaki tataki, swordfish yuzu-yaki, edamame, water eggplant. Summer steamed abalone is the best. Full of minerals. Tai from Akashi. Starting with white vinegar rice. Biwa trout. Natural fish from Lake Biwa caught by fisherman Kamijo. Recently, more restaurants are serving King Salmon trout, but it is frozen due to the risk of Anisakis parasites. Biwa trout from Lake Biwa is parasite-free, so it is not frozen. Sumi-ika. Now, it's time for tuna. Tuna on this day is the lean summer tuna. Salt kettle-produced, aged for 5 days, 125 kg. Possibly further aged due to being caught in a purse seine net. Lean, so marinated to enhance the flavor. Akami. Now onto the new vinegar rice. Chutoro. Toro. Thought it had a lot of fat, but it's also the new vinegar rice. Marinated. However, there is a beautiful marbling pattern. Otoro belly. Finally, the Toro rice. At this point, there is quite a bit of fat. Rich in EPA. The ultimate piece of the day, Otoro with marbling. The marbling pattern is wonderful. The fat is sweet. Small skin. Now back to the new vinegar rice. I think Oohata's small skin is delicious as it is made by Ohata-san. Charred nodoguro. From here, the rice is rose-colored. In summer, this has the highest proportion of red vinegar. Bonito. Natural Kuruma shrimp. Cooked in shrimp broth and topped with shrimp roe. Thick and rich. Mini bowl of Ezo Bafun Uni. Anago. Superior quality from Toyosu. Cooked in Anatsume and coated with Anago sauce, soft and rich in Anago flavor. The ultimate taste. Oohata's Anago is also made by Ohata-san, so you can enjoy this. Toro taku. Red miso soup. Summer Toro Tekka. Since it has less fat, the sandpaper part was specially cut. A perfect Toro Tekka with no leftover pieces. Classic tamagoyaki. A masterpiece by the store manager. Takes 3 hours to cook. Full of scallops and shrimp. Furano melon. If it can be made in Yubari, it can be made in Furano. Ended with tea. It was wonderful as always. A certain colleague who has been absent for two months due to unavoidable circumstances is probably going crazy after reading my blog. I'm sorry that only I am having a good time. Next month, skip breakfast and lunch, and eat to your heart's content.

Thank you for the kind invitation. Sushi in Kitashinchi. A wonderful restaurant that combines a relaxed atmosphere with a sense of grandeur and excitement. The meal started with an appetizer platter, which was a great way to begin. We could choose what we wanted to eat and enjoy it before focusing on the sushi. The sushi experience was like a theme park of flavors. Each piece was unique and exciting, playing with contrasts and textures. The chef's lively conversation added to the enjoyment of the meal. The variety of sushi and the playful way they were presented kept us entertained throughout. The uni rice bowl, anago, and extra-large fatty tuna roll towards the end were simply amazing. We also had a few drinks and ended the meal with a dessert that left us feeling very full. To our surprise, we were given a rice ball as a parting gift, which was delicious with its sour flavors. A truly unforgettable night. Thank you for the wonderful experience.

This month, I had a blissful time savoring the "seasonal" flavors with all five senses at a well-known, hard-to-book restaurant in Kitashinchi. They skillfully match the shari with the toppings, making each piece a main course level of deliciousness. It's the kind of place that you fall more in love with every time you visit. The menu consists of a chef's choice course only, with the option to add extra dishes. Here is a glimpse of what I enjoyed: - Hamo, Junsai, Mozuku: A refreshing dish to start the meal. - Appetizer Platter: A colorful and delicious assortment of octopus, water eggplant, isaki sashimi, ainame tempura, simmered abalone, and edamame. - Kasugo: A refreshing and invigorating piece to start. - Amategarei: Light yet flavorful. - Sumika: The texture is delightful, enhanced by the salt and ginger accents. - Akami Tuna: The flavor is irresistible, truly amazing! - Chutoro: Almost as fatty and melt-in-your-mouth as otoro. - Toro: An additional piece of melt-in-your-mouth goodness. - Jyazabura Otoro: A beautifully marbled piece that brings joy to the palate. - Fatty Otoro: An additional piece that is dangerously delicious. - Kohada: A supreme piece with a pleasant mouthfeel. - Biwamasu: Rich and delicious. - Aji: The rich umami of the fat is incredible. - Kuruma Ebi: Indulge in the thick, giant shrimp. - Uni Small Bowl: Absolutely delicious and a must-have. - Anago: A soft and soothing piece. - Miso Soup: A comforting and flavorful dish. - Toro Hand Roll: The ultimate hand roll with a perfect ratio of shari and filling. - Kanpyo Maki: A delicious and flavorful maki roll with a strong kick of wasabi. - Tamago: A luxurious and flavorful high-grade castella. - Crown Melon: A juicy and delicious melon from @fruitsfamily0913. The meal ended with a feeling of fullness and satisfaction. The sushi pieces were all top-notch, with the shari perfectly complementing the toppings. Despite the difficulty in making a reservation, if you have the chance, I highly recommend visiting this restaurant. Thank you for the wonderful meal!

Located in Kitashinchi, Chef Masataka Ohata offers a unique Edo-style sushi experience that has been deeply enriched and tailored to the Kansai region. Using a variety of vinegared rice, each perfectly complements the fish to enhance its flavors, creating an exquisite sushi experience that has captivated fans nationwide. The rice is pre-sliced and made with fresh "live" shari, delivering a clear balance of aromas, acidity, saltiness, and sweetness to support the fish beautifully. The menu includes seasonal dishes like sea urchin, fiddlehead fern, and conger eel, followed by nigiri sushi featuring delicate flavors like spring child, red snapper, and squid. Each piece is a delight for the senses, from the tangy bonito to the rich tuna belly. The meal ends with a comforting miso soup, egg omelet, and a satisfying sea urchin rice bowl. Overall, it was a fantastic sushi experience that I highly recommend.

June 2023 at Sushi Oohata. Looking forward to it again this month. As a Michelin sushi restaurant, with inbound tourism picking up again, there are constantly foreign visitors. It's a lot of effort just to turn them away. Green tea. Chilled conger eel and mozuku seaweed with Jun-sai. Feels like summer. Appetizers. Clockwise: octopus, water eggplant, grunt fish, broad beans, spotted halibut, fat greenling. Overall view. Haruko. Scent of yuzu. Biwa trout. Caught by the Uejou family. The amount of fat can be judged by the light. Firefly squid. There are not many people who dislike squid. This month's tuna is from Sakaiminato. 152kg, aged for 9 days. Since it's longline fishing, the aging varies, but Hino and Mr. A's discerning eyes are there. Marinated lean tuna. Full of flavor. Medium fatty tuna. I quite like this kind of summer medium fatty tuna. Fatty tuna. Winter-level fatty tuna. Fatty tuna belly. The ultimate piece of the day. Small skin. Kelp-pressed sand lance. Horse mackerel. Using only the belly part of the Shimane brand horse mackerel. EPA intake. Natural shrimp. They were quite large this time, so they cut them into 2 pieces. Boiled thoroughly in shrimp broth, and even added a smoky flavor of shrimp, making the shrimp flavor rich and thick. It's no wonder that Haya Kawamitsu had seconds. Small bowl of leftover Ezo sea urchin. Conger eel. Carefully selected from Toyosu. Toro roll. The regular course usually ends here, but of course I cleared the area problem with the Toro Tekka. Also known as the new Lupin roll. This time, the proportion of Toro area was even larger than usual. I am ecstatic over the delicious Toro Tekka. Red miso soup. Tamago. Melon. Finished with tea. It was wonderful once again this time. The more sushi tours I do in Sapporo and Tokyo, the more I realize how wonderful the sushi at this restaurant is. I'm really glad to be a regular here.

Here is a renowned restaurant in Kitashinchi that I would want to keep visiting even if I die. It offers a luxurious time to savor the changing seasons through the five senses with fresh ingredients of the season. The reservation is difficult to secure, but it is worth it. The sushi rice is tailored to each topping, and all of them are delicious. The delicate and hearty side dishes are also outstanding. The course menu is highly recommended. The meal starts with a refreshing dish perfect for this season, followed by a colorful assortment of delicacies. The sushi pieces are exquisite, starting with a refreshing Kasugo, followed by flavorful Amategarei, and a delightful Sumika. The Akami and Chutoro are incredibly delicious, and the Otoro melts in your mouth. The addition of Jyako, Katsuo, and Donchicchi Aji adds to the delightful experience. The Anago and Shrimp are also tender and flavorful. The Uni Mini Donburi is a must-try, and the Anago is soft and comforting. The miso soup warms the body, and the Toro Taku Hand Roll is a must-try. The meal ends with a delicious Hoshigaki Maki and a luxurious Tamago. Overall, the sushi and rice are top-notch, and I left the restaurant feeling fully satisfied. It's a challenging reservation, but if you get the chance, I highly recommend visiting this restaurant. Thank you for the wonderful meal.

I was invited to this restaurant for the first time. We had dishes like conger eel, mozuku seaweed, moistened water shield, octopus, eggplant, oiled sardine, masunosuke fish, small beans, biwamasu fish, firefly squid, red meat pickles, fatty tuna, donchitchi (fish), carabinero prawn, sea urchin rice, conger eel, fatty tuna roll, dried gourd roll, rolled omelette, and melon. Everything was so delicious! Thank you for the meal, and I look forward to visiting again.

One of the sushi restaurants I go to regularly every month. This time, I started with an eel bowl and then had an assortment of dishes with my favorite shrimp and water eggplant, eating them bit by bit alternately with sushi, but ended up eating everything first. Despite being a high-end restaurant, the generous cuts of fish such as Kasugo, Kohada, and Donchitchi provided a high level of satisfaction compared to other places. The sea urchin and fatty tuna were also voluminous, and I was very satisfied today as well.

Sushi Ohata in May 2023. Looking forward to it once again. Green tea. Conger eel, edible fern, and mozuku seaweed. The long-awaited appearance of conger eel. I thought edible fern had no nutrients, but it actually contains the same level of polyphenols as green tea, as well as calcium, potassium, and dietary fiber. Assorted appetizers. Firefly squid, octopus, shrimp, young sea bream, inch beans, turban shell. Haruko. Starting with white rice. Bitchu trout from the Kamijo family. Sardine. A chunk of EPA. Flying squid. The tuna on this day is 123kg salt-kettle aged for 9 days. Lean meat. Starting with new rice. Medium fatty tuna. Fatty tuna. Continuing with fatty tuna rice. Compared to winter tuna, early summer tuna has a light fat content, so they have sealed off red rice and opted for vinegar-flavored rice resembling a clear blue sky. Extra fatty tuna belly. Beautiful marble-like pattern. Extra fatty tuna with marbling. The ultimate piece of the day. As I get older, I think this amount of fat is enough every year. However, when winter comes, I still think the tuna from Oma is the best. This inconsistency is now. Small skin. Returning to new rice. Smelt fish. Using only the luxurious belly of Shimane brand horse mackerel for nigiri. Very delicious with plenty of EPA. However, the impact of the sardine this time was too great. Thick natural shrimp. Apparently, it goes well with fatty tuna rice. Mr. Ohata happily explains that it goes well. A small bowl of Ezo sea urchin. Plenty of high-quality Ezo sea urchin. Conger eel. Melts in your mouth. Fatty tuna. Fatty tuna belly that three people added on for the area problem cleared. Do not imitate as the cost ratio will decrease. Red miso soup. Classic rolled omelette. Plenty of shrimp and scallops. Shizuoka Crown melon. Finished with green tea. The overwhelming deliciousness is unique to sushi. Even without a background, it is delicious from the start and the taste lingers. This is probably why sushi has become more international than Japanese cuisine. And at the same time, I reaffirmed the greatness of this restaurant that continues to lead in Kita-Shinchi.

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In May, I had the opportunity to be taken to a difficult-to-book sushi restaurant in Osaka with a budget of 25,000 yen by someone I am grateful for. This time, there were 3 of us at the 7-seat counter, all men, creating a unique atmosphere. I wonder if the second round will be like this as well. Each piece of sushi reflects the dedication to the fishermen and the origin, truly showcasing their excellence. The eel was particularly delicious.

This month, I also enjoyed the blissful time of savoring the changing seasons with all five senses through the seasonal ingredients. This well-known and highly sought-after restaurant in Kitashinchi offers a variety of sushi with exquisite flavors that will make you sigh in delight. The dishes are delicate yet hearty, and each one is truly impressive. The course menu is omakase only, with the option to add more dishes if desired. - Hair crab chawanmushi: A gentle and flavorful chawanmushi filled with plenty of crab meat. It is incredibly delicious. - Appetizers: A colorful array of dishes including firefly squid, cherry salmon, octopus, water eggplant, sea bream shirako, cheese croquette with firefly squid, dried kisu fish, salt-steamed inch beans, scallop with seven-flavor soy sauce. The standout dish was the cheese croquette with firefly squid. - Sushi: Starting with refreshing kasugo, followed by flavorful horse mackerel, succulent squid with ginger, and irresistible tuna selections. - Extra fatty tuna, bonito, giant shrimp, sea urchin mini bowl, conger eel, miso soup, fatty tuna hand roll, pickled gourd roll, egg, and crown melon for dessert. Each piece of sushi was a main course in itself, with perfectly matched rice. The flavors were exceptional, and the rice was delicious. The experience left me feeling full and completely satisfied. Although reservations are difficult to secure, if you have the chance, I highly recommend visiting this restaurant. Thank you for the delicious meal!

I finally had the opportunity to visit the highly sought-after restaurant "Sushi Oohata" in Kita-Shinchi, which I had been wanting to visit for a while. The experience was amazing, with the close proximity to the counter and the chef adding to the overall atmosphere. I tried to remember every detail as I enjoyed the meal. I don't think I have the qualifications to give an opinion, but it was truly fantastic. Despite being quite full, I realized that delicious food always finds its way in. I can't wait to come back in winter. Sushi is a matter of personal taste, but this experience was truly outstanding.