When you eat it, you can tell the difference. By preparing excellent ingredients with good seasoning, a perfect sushi is created with the combination of excellent topping, rice, and wasabi. My favorite sushi restaurants not only have delicious ingredients, but also have rice that harmonizes perfectly with the toppings without overpowering them with saltiness, sourness, hardness, heat, coldness, excess, or lack. That's why there's no need to talk about the rice quality separately. Toyonaga is definitely one of those sushi restaurants. Other places where I feel this excellence are Sanshin in Osaka, Arai, Saito, Mitani in Tokyo, Ikkoh in Hokkaido, Kinmatsu in Kyushu, and Tenjushi. I'm not a big fan of sushi as a genre because I really dislike the fishy smell, but I love the delicious sushi from these types of restaurants. This time, they had prepared wonderfully delicious tuna even in the summer. The toro-taku roll made with plenty of belly and medium fatty tuna was the epitome of luxury and happiness. Even though I was full, I couldn't help but eat it. Thank you for the wonderful meal once again. It was beyond amazing. The meal included mozuku, kobashira tempura, vinegared dish, meichidai, sea urchin sashimi, iwashi norimaki, squid somen with nagaimo, densuke anago, ikura with dashi, rice, ankimo, Nara pickles, nigiri with fresh squid, sweet sea bream, konbu-shime shinko, 4 pieces of shima aji, do-guro rice, miso soup with asari, maguro tenshin-zushi, chutoro, carabinero, red uni from amaou, anago with salt and sauce, tamago and kanpei roll, additional salted belly from Kama and chutoro from Oma for toro-taku hand rolls, and pineapple.

One of my favorite sushi restaurants. When I first visited four years ago, it was okay to walk in if they had availability that day, but now it's become difficult to make a reservation. The head chef here trained at "Noguchi" in Kita-Shinchi, which I also love, but this place might even surpass it. You can't really feel Noguchi's style here, the head chef's unique sense shines through. I took 10 photos, but there were even more dishes. I'm so full. So satisfied. Good restaurants quickly become hard to book, don't they?

The portion was a bit large, but incredibly delicious. The chef was friendly, approachable, and down-to-earth, creating a comfortable atmosphere. The place was reserved just for us, which may have contributed to the experience. The shrimp and prawns were particularly tasty. The salmon roe had a rich and creamy flavor, with the last one wrapped in kanpyo, which I found unique. The location was also great.

Steamed egg custard with Kaga lotus root and sea cucumber intestines: The salty flavor of sea cucumber intestines and dashi broth harmonize well. Yellowtail sashimi: High-quality yellowtail from Hokkaido with a well-balanced taste. Bonito: Excellent bonito from Kesennuma with a strong aroma. Salmon roe rice bowl: Thin membrane salmon roe that is rich and melts in your mouth. Anago (conger eel): Top-notch quality with a delicious texture that releases flavor as you chew. Blackthroat seaperch soup: Charcoal-grilled blackthroat seaperch crushed and mixed with dashi broth. Saw-edged perch: Kelp-marinated with a mild fat content that allows you to taste the flavor of the flesh. Fresh squid: Firm texture typical of needle squid. Squid legs: Sea urchin liver: Not as good as usual. Red snapper: Outstanding with a perfect balance of texture and flavor. Medium fatty tuna: Firefly squid: Sweet shrimp: Small but with a strong aroma and sweetness. Red sea urchin: Mackerel: Smooth and moist, with good fat content. Prawn: Conger eel (salt): Conger eel (claw): Rating: ★★★★★★★◎○△▲× (8 levels) Drinks: Highball x1 Beer x1 Sake x4 Total bill for 2 people: 72,000 yen

Sea grapes and sea urchin. Meita and Ishigaki clam. Densuke conger eel, perfectly refined cooking. Skipjack tuna from Kesennuma. Marinated kohada, an irresistible umami richness. Striped jack, delicately melting fat. Pickled and incredibly fragrant. White shrimp and red sea urchin, a sweet synergy. Hearty throat black rice bowl. Medium fatty tuna, powerful fat. Soft and seductive melt-in-your-mouth texture. Simmered clams, gooey and fragrant, melting away. Perfectly cooked. Spot prawn, clear sweetness comes through. Buffoon sea urchin. Conger eel, salt and crunch. Tamago and dried gourd roll. Extremely sweet pineapple.

Osaka's popular restaurant, Osaka Tenmangu Shrine Sushi Toyonaga, finally visited for the first time. Popular restaurants in Osaka often seem to be unwelcoming to newcomers when there are regular customers, but here, they treated me warmly without any discrimination. I sat at the special seat where the fish is prepared, and enjoyed the splendid knife skills. The sushi was truly delicious, to the point where I would call it the best in Japan. At least in Kansai, it was personally the best for me. I look forward to visiting again.

Toyonaga's sushi is easy to understand because they source the best ingredients. They also put effort into aging, cooking methods, and seasoning. Many people from the fish industry and Japanese chefs come as customers, which is proof of the quality. The portions are generous, with items like sea urchin being quite large. Regulars like us often order additional dishes. Today's meal at Toyonaga was delicious, as always.

Hair crab jelly. Squid somen. Sardine seaweed roll. Cherry shrimp chawanmushi. Tender throat black miso soup. Small fish and seaweed. Delicate spring child. Fatty tuna, enjoyed with salt. White sweetfish, overflowing with fragrant fatty oils. Scallop, marinated in miso. Soft and sweet fatty tuna. Fresh horse mackerel, rich in fat and bursting with aroma. Simmered clams, gently cooked with a rare sensation. Clams marinated slowly for a deep flavor. Spot prawn, enjoyed rare. Purple sea urchin. Eel with salt and vinegar. Dried gourd.

A popular restaurant right next to Osaka Tenmangu Station. Even though it's right behind my office, it feels close yet far because it's hard to get a reservation. I was invited and eagerly went in. The sushi and rice were of a very high quality! They also have a great selection of Japanese sake. The head chef's fresh jokes keep coming, making it a fun place to be! The person who was trying to make a reservation for the next visit was told the earliest availability is in spring next year!

The atmosphere outside the restaurant is nice, and the interior is clean. I have been a regular visitor to this restaurant for quite some time. The sashimi is fresh, and the chawanmushi made with a flavorful dashi broth is popular. While there are some inexperienced staff members, the service is excellent, and the chef's talk is entertaining. The vinegared rice has just the right acidity and firmness to complement the toppings. This popular restaurant may not offer the best value for money compared to the past, but it is still popular among the upper class in Osaka. The reason fans keep coming back is likely due to the chef's personality and hospitality.

Nore Sole. Ippatsu. Iwashi seaweed roll, perfect balance of meat and fat. Chawanmushi with cherry shrimp and bamboo shoots. Kurodai donburi, where the meat and fat blend perfectly. Sea urchin and seaweed. Spring child, full of fresh umami. Toro, enjoyed with salt. The fat stands out distinctly. Shima aji, fine-grained flesh with a fragrant fat. Flatfish. Kinmedai, filled with elegance. Squid with refreshing sweetness. Toro, with a refreshing acidity. Rawly cooked shrimp. Botan shrimp with a sticky and rich sweetness. Anago, with salt and sauce. Finish with a rolled dish.

【Received Menu】Chef's Choice Course (¥31,000) incl. tax - Live Sea Cucumber - Sashimi of Wakayama Red Snapper - Samurai Oyster - Saury Seaweed Roll - Udon with Nori and Sorel - Foie Gras and Nara Pickles - Matsuba Crab and Lotus Root Chawanmushi - Bigfin Reef Squid - Marinated Tuna - Grilled Barracuda - Medium Fatty Tuna - Spot Prawn - Sea Urchin - Shirako Rice - Mackerel - Simmered Anago (Salt) - Simmered Anago (Sauce) - Mackerel Sushi - Tamagoyaki with Dried Gourd Roll 【Impressions】The sea cucumber, red snapper sashimi, and Samurai Oyster were simple yet meticulously prepared dishes that showcased the quality of the ingredients. The flavors were refined and elegant, making them delicious. The saury seaweed roll in the top image was absolutely irresistible. Visiting in January meant the fish was perfectly fatty without being overpowering, and the combination with wasabi was fantastic. The Matsuba crab chawanmushi was a luxurious winter treat with rich crab broth. The blowfish shirako rice was exceptional, with a large piece of blowfish roasted on rice. The texture and flavor were impeccable. The sushi rice, made with red vinegar, was perfectly balanced and the chef's quick, rhythmic sushi-making was impressive. The medium fatty tuna paired perfectly with this rice. The moist and fatty mackerel was a personal favorite, with a high-quality taste unique to this season. And of course, the simmered anago, a specialty of Toyonaka, was outstanding. It melted in the mouth, bursting with umami. Overall, it was a highly satisfying sushi experience, and it's no wonder reservations are booked up to a year and a half in advance. It's a shame it's hard to get a reservation, but if you have the chance, definitely give it a try.

The relaxed atmosphere of this place is great, you can feel at ease here. The sesame flavor is really good, like the refined taste of Hakata's sesame mackerel. I love it. The tuna is said to be small but it's delicious with a nice fattiness. The next dish, the sardine, is also amazing! It's topped with plenty of wasabi. The chawanmushi with firefly squid, bamboo shoots, and asparagus is finished with butter soy sauce. It's the best. The thick and fatty nodoguro, as well as the fried aoyagi with dashi broth, are fantastic. Now onto the sushi. It's just amazing. They also pair the slightly warm rice with the fatty toppings, which is perfect! This is a place where it's hard to get a reservation, but I definitely want to go back!

I visited for the first time during the first seating on a regular day. I made a reservation by leaving it up to them. [Food] Omakase course with extra toro taku [Price] 31,000 yen (course fee) + about 40,000 yen for drinks [Other] It was my first visit, but the head chef was friendly and I had a great time. The sushi was very delicious, and it paired well with the drinks I ordered. I will definitely visit again!! Thank you for the wonderful meal♡

The renowned sushi restaurant Toyonaga is fully booked for reservations up to two years in advance. It has reached a level where you have to give up your seat to someone else in order to dine there. The food, being a high-end restaurant, is naturally delicious. The mackerel roll in Kanazawa is incredibly fatty, providing a unique sensation. The tuna is surprisingly fatty for April, with unintentional aging that is perfect. The horse mackerel is very thick, making you question if it really is horse mackerel. The sea bream rice bowl is incredibly fresh, almost mistaking the timing. And of course, Toyonaga is known for its simmered conger eel! It's fluffy and delicate, perfectly matched with the refined red vinegar rice. It may not have a strong punch, but it is elegant in every way! The total cost for the menu in the photo and drinks came to 35,000 yen.

In April, I visited Toyonaga-san as usual. I started with a beer. The Hirame from Akashi and Uni from Oma looked very good in quality. Just watching them being prepared was enjoyable. The Yariika with eggs was very flavorful, and the cooking was excellent. The Hotaruika, asparagus, bamboo shoots, and butter soy sauce chawanmushi were all delicious. The Nodoguro bowl had large, fatty pieces of fish that were surprisingly not too greasy. The Iwamozuku and fried Aoyagi clam were subtly tasty. It was a good palate cleanser after the Nodoguro. The Ankimo was the usual favorite. Then came the sushi. The Spring Child had a good balance with fatty richness. The Toro was smooth and well-balanced. The Aoriika and clam soup were essential. The Iwashi sushi was delicious. The marinated tuna had a strong flavor. The Uni was sweet and delicious. The Kuruma Ebi and Botan Ebi were sweet and firm. The Anago and salt and vinegar were my favorite. The Tamago wrapped in dried gourd was also a favorite. It was delicious as always. The Ankimo, clam soup, Iwashi, Anago, and Tamago were all really delicious and I love them. I already want to eat them again the next day. The seasoning is addictive and keeps getting better. I wonder how it will evolve in 10 years. The chef is still young and I have high expectations. I left satisfied and full. Thank you for the meal!

I visited "Osaka Tenmangu Sushi Toyonaga," a reservation-only restaurant located in Osaka city. It is said to be fully booked up to a year and a half in advance and was selected as one of the top 100 sushi restaurants in the west by Tabelog in 2022. The restaurant is located about a 3-minute walk from Osaka Tenmangu, which is served by the JR Tozai Line and the Osaka Metro Tanimachi Line. It is located on the first floor of the "Dai 5 Shinko Building" facing the back gate alley off the main road. Upon entering the restaurant, you will be greeted by a high-ceilinged white wood counter that surrounds the cooking area, with knives placed on deer antlers catching your eye. The young sushi chef, Makoto Toyonaga, trained at a prestigious sushi restaurant in Kitashinchi before opening his own restaurant in May 2018. The menu I enjoyed today included: various sushi dishes, whitebait, squid with eggs, sardine roll, fugu milt rice bowl, rock seaweed and ark shell, firefly squid and asparagus and lotus root chawanmushi, half-day cured kelp yellowback seabream, tuna belly, goose liver and Nara pickles, turban shell from Harima-cho, marinated tuna from Katsuura, clam miso soup, skin, spot prawn, dried squid, horse dung sea urchin from Toi, raw pickled button shrimp, salted and sauced conger eel, button shrimp head, rolled omelette with dried gourd strips, and fatty tuna roll. The vinegared rice blended with three types of red vinegar disappeared at the same pace. I enjoyed the world of adult gourmet food created by the fusion of tradition and sense, not just by squeezing. The tuna, in particular, was outstanding, with superb tenderness, aroma, and richness. The head chef was also friendly and cheerful, making the sushi experience very enjoyable. I would definitely like to visit again. Thank you for the wonderful meal.

On April 8, 2023 (Saturday), we enjoyed a variety of dishes at the restaurant. The meal included fresh tuna, squid, sardines from Osaka, fugu shirako bowl, seaweed and clam, firefly squid, asparagus and lotus root chawanmushi, young sea bream, medium fatty tuna, monkfish liver, Nara pickles, scallops from Harima-cho, pickled tuna from Katsuura, bloodline sushi, miso soup with Manila clams, grilled spot prawn, dried squid, sea urchin from Toi, raw button shrimp, salted conger eel, conger eel with sauce, shrimp head, rolled omelette, fatty tuna and cucumber roll, and a refreshing carbonated drink with limited edition Bokushi Daiginjo Jikomi sake from 2022.

I feel like it got even more delicious after a long time since my last visit, especially the overall taste, not just the anago. It made my mouth happy. The last torotaku was so amazing that I went crazy, it was just too interesting and the best time. I always think it's amazing to have such conversations every day.

Located a 3-5 minute walk from Osaka Tenmangu Shrine Station, Sushi Toyonaga is a popular sushi restaurant with reservations that are difficult to secure, often requiring a wait of over a year and a half. Selected as one of the top 100 sushi restaurants in the west in 2022, this establishment is known for its youthful head chef who charms guests with his lively conversation. Despite being a high-end restaurant, the atmosphere is relaxed and welcoming, without the usual tension often associated with such establishments. We opted for the omakase course, which consisted of a series of small dishes followed by a selection of sushi. From the tender and flavorful Aori squid to the rich and fatty Akami tuna, as well as the succulent hotate scallop and luxurious uni, every piece of sushi was delicious. We also tried the Toro Taku, a special roll featuring medium fatty tuna, fatty tuna belly, and pickled radish, which was absolutely exquisite. If you're a sushi lover, this is a must-visit restaurant that will not disappoint. Thank you for the wonderful meal!

For several years now, I have been visiting this famous restaurant in Osaka, which is known for its difficulty in making reservations. It is quietly located near Temmangu Shrine in a residential area, exuding a beautiful and elegant presence. Upon opening the door and walking through the approach, you are greeted with a luxurious atmosphere. The restaurant only offers courses, with the option to add additional items. On this particular day, I mistakenly confused the first and second seating times and ended up arriving very late, resulting in a mix of appetizers and sushi. - Young Beef with Burdock: A delightful texture and flavor, incredibly delicious. - Bigfin Reef Squid: Smooth and creamy texture. - Kasugo (Baby Sea Bream): Soft and gentle, incredibly delicious. - Nodoguro (Blackthroat Seaperch) Small Bowl: A large piece of Nodoguro with plenty of fat, so delicious it brought tears to my eyes. - Asari Clam Soup: Up to 3 servings are free, and the umami flavor is irresistible. - Lean Tuna: Strong umami taste and flavor, so delicious it brought tears to my eyes. - Medium Fatty Tuna: Beautiful presentation that brought tears to my eyes. - Tairagi (Pen Shell): Knockout flavor that fills your mouth. - Carabinero Prawn: Thick and elastic, absolutely delicious. - Uni with Toro (Fatty Tuna): Rich and sweet flavor, so delicious it brought tears to my eyes. - Vinegared Gourd: Refreshing palate cleanser. - Anago (Sea Eel) with Salt: Melts in your mouth, incredibly delicious. - Anago (Sea Eel) Fin: Part 2 of the melting goodness, incredibly delicious. - Dried Gourd Omelette: A unique dish that fills your mouth with happiness. - Toro Hand Roll (additional item): A combination of medium fatty tuna and toro in a crispy seaweed wrap, bursting with flavor. Incredibly delicious. The course ended, and once again, it was incredibly delicious. The attentive and polite service, along with the chef's sense and character, were top-notch. Despite my lateness, thank you for accommodating me. Thank you for the wonderful meal.