I visited the Michelin two-star restaurant "Sushi Genmasa" located just a few minutes' walk from Osaka's Uehommachi Station, following my visit last month. Starting from next month, they will be changing to one seating for both lunch and dinner, making reservations even more difficult. The counter seats 12 and is frequented by 6 regular customers. We started by ordering drinks, and then the omakase course began. The course included various appetizers such as abalone, octopus, sea bream, scallop, and more, followed by sushi including squid, red snapper, ark shell, and more. The highlight was the fatty tuna and the seasonal firefly squid, both delicious and enjoyable. The meal was accompanied by beer and various types of sake. Overall, the food was delicious and I am already looking forward to my next visit!

When relocating, the design is fundamentally reviewed, with consideration given to both customers and employees, and waiting areas and restrooms are well-equipped. Reservations are booked up at night for over half a year, but I found out that I can occasionally get a reservation during the day, so I have been making repeat reservations for lunch. During the day, there are foreign customers and people who come from afar. In this setting, I enjoy sushi crafted by renowned masters such as Owner Ishikawa and another man, Tezukakawara. If I finish everything quickly, I add mackerel if it's available after having the negitoro. I confirm that Osaka also has a rich sushi culture like Edomae, and I continue working today. *The photo shows preparing sea urchin, marbled toro like beef, crab chawanmushi, and adding my favorite mackerel.

Today, I visited "Sushi Genmasa" for a delicious and enjoyable dinner. The menu included steamed edamame, simmered abalone, octopus, sea bream, abalone, bonito marinated fish, yellowtail marinated fish, blackthroat seaperch salt-grilled, cucumber soy sauce pickles, steamed hairy crab, swordtip squid, thread-sail filefish, horse mackerel, medium fatty tuna, fatty tuna, shirako, boiled shrimp, clear soup (made with sea bream and blackthroat seaperch broth), pickled mackerel with salmon roe, negitoro hand roll, simmered sea urchin, simmered conger eel, and thick roll. The abalone sashimi, which is only available during this season, was particularly delicious. The sushi made by Tessy was also very tasty.

This is my favorite sushi restaurant. The sushi rice is made without any sugar, so you don't get tired of eating a lot. The appetizers before the sushi are also all delicious, with a delicate flavor that is just right on the edge - any less seasoning and it might lose its taste. I am always impressed by the exquisite seasoning that pushes the boundaries. I love it so much that I visit about once every two months.

Regular visit to the shop. About 5 minutes on foot from Osaka's Uehommachi Station, at "Sushi Genmasa"... Enjoyed a delicious and fun lunch meeting. <Today's Menu> Boiled edamame, simmered abalone, octopus, sea bream, tuna, abalone, flounder, chawanmushi, boiled cabbage, swordtip squid, hairtail, horse mackerel, bonito, marinated tuna, toro, mackerel, tofu soup, carabinero, sea urchin, simmered clams, simmered conger eel, seared and simmered tuna, negitoro, hand-rolled sushi rolls. Once again, it was delicious. We were having so much fun that we forgot to ask about one dish...

A sushi restaurant in Osaka, which has been awarded two Michelin stars. Each dish allows you to enjoy the deep natural flavors of the ingredients. To enhance the taste of the toppings, only rice vinegar is used in the sushi rice, without any sugar. On this day, there were 11 appetizers and 14 types of sushi, including hand rolls and thick rolls. The specialty dishes such as grilled abalone, octopus, conger eel, and tsubugai were all delicious and fantastic. However, when it comes to the main sushi, there was no particular surprise. Some toppings like clams and traditional conger eel had an extra touch, but the harmony with the rice was not strong, and some toppings like marinated sardine and white shrimp were overpowered by the vinegar in the rice. Perhaps due to the high expectations of having two Michelin stars, I felt that the current Edomae sushi, which uses techniques like marinating, searing, and citrus fruits to bring out the flavors of the ingredients, was more appealing.

Regularly visit the restaurant "Sushi Genmasa" in Tennoji-ku, Osaka. This season, I am delighted by the new child and red sea urchin. Today's menu included simmered broad beans, abalone, octopus, conger eel, sea bream, mackerel, swordtip squid, kazunoko, flounder, shrimp soy sauce pickles, hairy crab chawanmushi, swordtip squid, white shrimp, escolar, red clam, marinated tuna belly, toro, new child, shrimp, sea urchin, simmered clams, yellowtail amberjack, grilled conger eel, and negitoro hand rolls. Everything was delicious, and I am looking forward to coming back next month.

Visited the restaurant "Sushi Genmasa" located about a 7-minute walk from Osaka's Uehommachi Station for lunch. Today's menu included simmered broad beans, abalone, octopus, conger eel, clear soup, grilled sea bream, grilled tsubugai, grilled tsubugai intestines, grilled hagfish with salt, pickled paprika, vinegar-marinated rock seaweed, hairy crab, chawanmushi, grilled swordtip squid, yellowtail, razor clam, white shrimp, marinated lean tuna, fatty tuna, shrimp, striped horse mackerel, red sea urchin, simmered clams, simmered conger eel, and grilled negitoro hand rolls. Another delicious meal enjoyed today. The sushi here always brings comfort.

The night has turned once, making reservations even more difficult. Visited after half a year. Appetizers included simmered abalone, simmered octopus, and simmered anglerfish. Also had a clear soup with sea bream, tuna sashimi, and swordtip squid sashimi. Other dishes included sea urchin with cod roe, mozuku seaweed vinegar, grilled goby, steamed hairy crab, and more. For sushi, had swordtip squid, white shrimp, flounder, tiger puffer, shrimp, greater amberjack, sea urchin, and steamed abalone. Also enjoyed fatty tuna and hand-rolled sushi. The fatty tuna with pickled radish roll, cucumber pickles, tuna sashimi, swordtip squid sashimi, and steamed hairy crab were outstanding. Wondering when I can go again...

Regularly visiting a restaurant in Tennoji, Osaka, about a 5-minute walk from Kintetsu and Uehommachi stations, called Sushi Genmasa for a delicious and enjoyable lunch meeting. Today's menu included simmered broad beans, abalone, soup, vinegar citrus, sea bream toro, medium fatty tuna, swordtip squid, bottarga, cutlassfish, mozuku seaweed, hairy crab, chawanmushi, boiled cabbage, swordtip squid, kanpachi, sea urchin, simmered clams, boiled conger eel, seared and simmered negitoro, and hand-rolled thick sushi rolls. Once again, enjoyed a healthy and delicious sushi meal where you can eat slowly without worrying about time. Feeling that the lunch is delicious these days.

Thank you very much. Dressed up a bit. The wasabi for the appetizer is the type that melts. When you eat something like this, please have some sake. I enjoyed it heartily. The steamed crab dish was delicious. Next is sushi. Starting with the classic squid. It's light but filling. Thank you for the meal. Well then.

It has been three months since I last visited "Genmasa"さん. Come to think of it, I have only been there during the day. For some reason, it just feels right to go there during the day and before I know it, I have made a daytime reservation and headed home. This time, I enjoyed some amazing sushi. In particular, the grilled swordfish was so delicious that it made me question all the swordfish I had eaten before. The sushi rice here is so delicious that I could keep eating it forever, and my husband and I, who tend to get bored easily, ended up making a reservation for next time before leaving. The chef's personality is also charming, and the atmosphere is top-notch. Thank you for the delicious meal. Ψ( 'ч' ☆)

Michelin two-star sushi that brings out the maximum flavor of the ingredients in a simple and exquisite way. I was invited by gourmet senior colleagues for a meal with the first experience of Mr. Gen Motoshima. It was a bit shocking because it was a type of sushi I had never eaten before. There was no flashiness, just extremely simple. But the careful and delicate techniques shine. It wasn't a vinegar taste, soy sauce taste, salt taste, or wasabi taste. I don't think I've ever felt the flavor of the ingredients in sushi like this before. The first bite of squid was all sliced instead of the usual cuts, like squid noodles. It melted in my mouth and was incredibly delicious. Such a melting squid can be enjoyed by children and the elderly alike. All the toppings were delicious, but personally, I especially liked the small fins! The taste and aroma of the fish itself are very noticeable, with no unpleasant odors. Even those who don't like shiny things might find this delicious. The side dishes were all excellent. The octopus and abalone were incredibly tender. The conger eel in the bowl was fluffy. The crab chawanmushi had a rich flavor with crab miso. The prawn and turban shell were also delicious. The sushi finale was a dried gourd roll with a kick of wasabi, ending crisply. Unfortunately, I wasn't feeling well that day, with a slight discomfort in my throat and nose, so I couldn't fully enjoy the aromas. I have a very keen sense of smell, so not being able to smell the aromas was unusual for me, but I believe it would have been even more delicious if I had been in perfect health. I will definitely visit again with perfect health next time!

I visited the sushi restaurant "Sushi Gen Matsusho" in Tennoji-ku, Osaka for a regular visit today. Today's menu included simmered abalone, simmered octopus, broiled conger eel soup, butterfish sashimi, fatty swordfish with cucumber in soy sauce, mozuku seaweed vinegar, pickled ginger with cucumber in soy sauce, steamed hairy crab, boiled cabbage, swordtip squid, flounder, white shrimp, turban shell, red-fleshed fish marinated in soy sauce, fatty tuna, gizzard shad, shrimp, golden eye snapper, sea urchin, clam, simmered conger eel, dried gourd roll, and an additional order of turban shell. I enjoyed the meal very much. The photos I posted include seasonal ingredients. Since it will be July soon and there won't be any more turban shell, I couldn't resist ordering an extra serving of it. I also took home a half roll of sushi for tomorrow's breakfast.

I finally managed to make a reservation at a restaurant that is always fully booked. I went for the lunch course from 12:00 to 14:00, which cost 22,000 yen with no options to choose from. Before the sushi, we had 9 dishes including sashimi, and everything was incredibly delicious! Among them, the dish with squid and karasumi was particularly tasty and went well with the sake. The sushi course consisted of 14 pieces, and each piece was made while chatting with us, creating a magical and delicious experience. The chef and the hostess were very friendly, making the atmosphere very comfortable. There was also storage space behind the seats for bags and coats, which was reassuring for days with lots of belongings or during winter. I will definitely visit again!

A few months ago, I managed to make a lunch reservation and also booked for the next visit which was a few months later in the evening at 8:30 pm. The place was fully booked, it's amazing how popular it is. The sushi tasted amazing, and the chef's service was entertaining and excellent. Menu: - Abalone, Sea Bream, Bonito Pickled in Soy Sauce, Scallop, Dried Young Sardines with Spicy Radish, Red Clam Liver, Blackthroat Seaperch, Hair Crab Chawanmushi - Squid, Red Clam, Firm-fleshed Alfonsino, Toro (fatty tuna) Soup, Shrimp, Japanese Scallop, Red Clam with Cucumber, Freshwater Eel and Green Onion Roll Sushi - Additional Toro Taku I can't wait to go back soon, even though it's still a long way off. Excited!

I visited the restaurant "Sushi Genmasa" in Tennoji, Osaka. Today, I had the omakase course for ¥18,000 (tax included). The menu included simmered abalone, simmered octopus, sea bream, kenshinken bonito, seared mackerel, grilled red clam liver, grilled cod milt with soy sauce, steamed clam, swordtip squid, saury, red clam, golden eye snapper, lean tuna, fatty tuna, shrimp, tofu soup, turban shell, cucumber simmered eel, seared eel, negitoro hand roll, and thick roll. Everything was delicious, but I particularly liked the kenshinken bonito.

A wide variety of sake and fresh ingredients. The dishes show meticulous preparation. The pace of eating is always considered, with the next dish coming just at the right time. The attention to detail extends to the tableware, which not only looks good but also feels good in the mouth. The owner's sense of style shines through.

Osaka Tennoji's "Sushi Genmasa". I was impressed by the dishes that maximized the individuality of the ingredients and the delicate sushi that was so good that I couldn't lift my chopsticks. It is a well-deserved Michelin two-star restaurant. The aftertaste was very pleasant and comfortable, making it a top-notch experience. It is definitely a restaurant that I would like to visit again.

I've always wanted to visit this sushi restaurant. The dishes were gentle in flavor and the broth was so delicious you could drink it. Lunch reservations can be made over the phone. I was taken there for dinner, but it's a difficult place to get a reservation at night. It's frustrating when you really want to go but can't. Thank you for the delicious meal.

Today, I visited the sushi restaurant "Sushi Genmasa" in Tennoji-ku, Osaka, and had Tetsu-san make sushi for me. The menu included items like Ezo abalone from Hokkaido, red sea cucumber from Toba, sea bream from Akashi, marinated yellowtail from Himi, swordtip squid from Shimane, karasumi from Hyogo, cod milt from Hokkaido, hokkigai (surf clam) tendons from Hokkaido, seko crab from Tango, clam chawanmushi from Aichi, swordtip squid from Shimane, saury from Wakayama, tairagi shellfish from Aichi, golden eye snapper from Choshi, marinated red meat from Shiogama, fatty tuna from Toi, kohada from Tsushima, carabinero prawn from Okinawa, mackerel from Tosashimizu, clear tofu soup (made with red snapper and black porgy broth), sea urchin from Hokkaido, steamed anago with seared sauce from Tsushima, negitoro hand roll from Shiogama, and a thick roll. Today was my last meal at Sushi Genmasa for this year, but I definitely want to come back regularly next year.