I visited this sushi restaurant for lunch for the first time, as they recently started offering lunch service to make sushi more accessible. Lunch service starts at 12 pm, and I was pleased that they served each dish individually instead of a set platter. The meal started with a steamed new wakame dish, followed by kawahagi, spear squid, yellowtail, bonito, horse mackerel, shrimp, ark shell sashimi, crab miso, shiitake mushroom, kasujiru soup, and a sushi roll. I was surprised to see the chef explaining the dishes in English and Cantonese to some customers from Hong Kong. They mentioned that they have been studying these languages to provide a better experience for international guests. The chef's dedication to ensuring everyone enjoys their meal is truly admirable. The sushi itself was top-notch, with kawahagi being tender and sweet, squid having a pleasant texture and sweetness, and yellowtail being flavorful without any fishy taste. The bonito had a fantastic flavor, and the chef's use of condiments was outstanding. The shiitake mushroom sushi, which was new to me, had a rich umami flavor and excellent texture. Considering the quality of the meal, the price of 5,500 yen was very reasonable. I ended up spending around 8,000 yen in total because I enjoyed some drinks, but it was a satisfying lunch experience. The chef's engaging conversation and the lively atmosphere created by the other customers made the meal even more enjoyable. This was my first lunch visit, and I was extremely pleased with the delicious food. I will definitely be returning. Thank you for the wonderful meal.

Located quietly along Tenjinbashi-suji, Sushi restaurant "Shin" has a simple and inviting storefront. I was invited to enjoy delicious sushi, so I visited for lunch. The restaurant has around 8 counter seats, allowing for a relaxed dining experience. The menu consists of a 6600 yen omakase course, with the option to accommodate preferences or allergies. - Iwamozuku: A refreshing dish made with Iwate-produced mozuku seaweed, okra, myoga, corn, daikon, and eggplant. The acidity on a hot day stimulates the appetite. - Meichidai: A red snapper aged for 4 days, resulting in concentrated umami and a tender texture. - Aji: Aji from Akashi is rich in fat and delicious, with a refreshing finish from ginger and green onion. - Kensaki Ika: Kensaki squid from Nagasaki is expertly sliced, offering a sweet and slightly chewy texture that is incredibly delicious. - Osumashi: A simple clear soup with salt and seaweed that provides a gentle flavor to warm the heart. - Katsuo: Katsuo from Miyagi's Kesennuma is marinated, dried in the refrigerator, and aged for a while, resulting in excellent fattiness. - Kasugo: Child of red sea bream, with rich fat and a different deliciousness compared to the mild red snapper. - Tairagi: Tairagi clam, marinated in kombu, offers concentrated umami and a great texture that pairs well with the vinegared rice. - Nihotate: Delicate and fluffy simmered scallop that melts in the mouth. - Chirashi Sushi: A luxurious dish with small cuts of kanpachi, tuna, eel, bonito, kisu, shrimp, meichidai, octopus, micro tomato, corn, edamame, topped with karasumi powder. - Shiitake: Shiitake mushroom sushi, a first for me, was impressive due to my love for shiitake. Squeezed with sudachi from Tokushima. - Anago: Anago eel from Nagasaki, with a thick and melty texture. - Akadashi: Red dashi with eggs and plenty of seaweed, refreshing the palate after the fish. - Maki: Tempura white shrimp with shiso, myoga, and a refreshing taste. Each dish showed meticulous craftsmanship, and I also enjoyed the taste of the shari. The head chef is friendly and creates a space where you can enjoy sushi in a fun atmosphere. I would love to visit again if I can secure a reservation.

The shrimp dishes on Shrimp Day were amazing. The sweetness of the shrimp is so flavorful. I enjoyed the shrimp pudding, boiled shrimp, fried shrimp, all of it. The shrimp from Shinno has some addictive quality to it. It's that delicious.

Sushi restaurant "Shin" in Tenjinbashi-suji Rokuchome. It was my first visit and there were 4 groups of customers at the 8-seat counter. Due to a typhoon hitting, the dinner service was moved up to 6:00 PM. We had the omakase course which included various dishes like seaweed salad from Iwate, octopus from Akashi, and sea urchin, abalone, seaweed, and squid ink from Hokkaido. The sushi was delicious, especially the herring sushi and red sea urchin. The atmosphere was cozy and the chef explained each dish and its origin. I would love to visit this sushi restaurant again in the future!

I visited last time and planning to visit again with a food-loving lady. We are heading to a place near Tenjinbashisuji Rokuchome Station, exit 6, going north. It's hot... Starting at 12:00 on Saturday! The restaurant has only 8 counter seats. The course is 6,600 yen including tax, make a reservation through Table Check. Starting with a non-alcoholic beer! - First dish: Eggplant, okra, corn, shiso. Refreshing start. - Sea bream - Squid from Nagasaki - Horse mackerel with Akashi ginger and green onion - Bonito with Miyagi spicy mustard - Mackerel pickled in vinegar - Flat clam marinated in kelp - Simmered scallop - Chirashi sushi with amberjack, sandfish, tuna, kelp-marinated sea bream, shrimp, octopus, micro tomato, edamame - Samurai shiitake mushrooms with sudachi citrus - Eel from Nagasaki - Miso soup with egg and green onion - Tempura-style fried sushi roll with white shrimp, delicious with a fragrant white shrimp. I want to visit again in winter. ♡

This is a review of Shin-san O-Sushi in Tenroku, Osaka. The restaurant has a rating of 3.73 on Tabelog. I recommend trying the mixed chirashi sushi. The lunch course costs 6,600 yen and includes a variety of dishes such as cold appetizers, red snapper, horse mackerel sushi, swordtip squid, matsutake mushroom soup, marinated amberjack, tuna wrapped in seaweed, scallops, shrimp, mixed chirashi sushi, shiitake mushrooms, conger eel, and three types of rolls. It was a delicious meal, thank you very much!

This is my 4th visit. Both the dishes and sushi were very delicious and satisfying. The chef's talk was as enjoyable as always, and the course flew by in no time. I had some drinks and the cost was around 25,000 yen per person. I think the price is reasonable.

I went there again. I feel like the prices are slowly going up, but it's so delicious that I'll try not to worry about it. Let's do our best for that day when we go to Shin once a season. Since it was a private reservation, we were so engrossed in conversation with our friends that we only half enjoyed the chef's humor. Thank you again, and see you next time.

Delicious appetizers and sushi are served alternately. The sushi rice has a nice red vinegar flavor. The dishes included octopus with lotus root and ginger, sea urchin from Yoichi with squid ink and kelp, abalone, cabbage and cucumber pickles, white sweetfish, Oni-aji mackerel from Awaji Island, pufferfish shirako, swordtip squid, grilled turban shell, grilled blackthroat seaperch, swordfish stew, clam, medium fatty tuna, eggplant in soy sauce, chawanmushi, shiitake mushroom and kisu tempura, purple sea urchin from Amakusa, scallop, boiled shrimp, conger eel, fatty tuna roll, red miso soup, and orange jelly. We enjoyed plenty of sake, beer, highballs, and Japanese sake, and the bill came to ¥30,000 per person. We indulged in delicious food and drinks at Sushi Restaurant Shin!

I enjoyed a lot of sake this time as well! Everything was delicious. Akashi octopus with lotus root and ginger, Uni and squid ink from Yoichi, salted cabbage and cucumber with dried bonito, white sweetfish from Awaji Island, devil scorpionfish, shirako, salt-grilled swordtip squid, swordfish simmered with clams, medium fatty tuna, steamed eggplant from Senshu, purple sea urchin from Amakusa, scallop, boiled shrimp from Amakusa, conger eel, fatty tuna roll, red miso, yuzu jelly, bottled beer, sake highball.

Located a 7-minute walk from Temmabashi 6-chome Station in Osaka's Kita Ward, I visited Sushidokoro Shin. The restaurant used to be located in Temma's Ichimatsu Food Center, and back then it had the impression of being a popular sushi restaurant. However, upon moving to its current location in June 2014, the restaurant underwent a complete transformation, surprising me with its white wood L-shaped counter seating for 8. Sushidokoro Shin is known for its unique omakase sushi style, where the chef serves a random selection of sashimi and nigiri to keep things interesting. The lineup of carefully aged sashimi and nigiri brings out the flavors beautifully. The sushi composition includes snacks and palate cleansers between the nigiri, ensuring a well-balanced dining experience. The shari, made with two types of vinegar and featuring a mild saltiness, is well-tempered and complements the fish perfectly. In a diversifying sushi scene, Sushidokoro Shin stands out as a rare, traditional sushi restaurant in Osaka, and I thoroughly enjoyed my experience there. The casual atmosphere, with the master chef exuding a laid-back vibe and occasional bursts of energy, adds to the charm of Sushidokoro Shin. Thank you for the wonderful meal! [Omakase Course 19,800 yen] - Octopus from Akashi, simmered in water and soy sauce at 70 degrees for 12 minutes - Steamed abalone with abalone broth and liver sauce, paired with shiitake mushrooms and liver sauce - Bonito tasting featuring Managatsuo and Yaitogatsuo, salted and aged for 4 days - Cabbage pickles - Okoze (stonefish) prepared with its internal organs, stomach, skin, and meat, served with ponzu sauce - Fugu (blowfish) shirako with real sansho pepper, a savory and aromatic sake accompaniment - Grilled swordtip squid - Aji (horse mackerel) marinated in vinegar - Boiled clams - Miso-marinated beltfish with Myoga ginger and raw water eggplant with vinegar miso - Green plum syrup pickles - Chutoro (medium fatty tuna) from Hachinohe, Aomori, Aji from Hachinohe, Aomori, Murasaki Uni from Kumamoto, and rich and refreshing flavors - Steamed crab custard in a crab shell broth with sea urchin and conger eel - Okoze (stonefish) red soup, Negitoro (minced fatty tuna) roll - Dessert: Pineapple and passion fruit sorbet, mint jelly Thank you very much for reading until the end. Your support with follow, like, and saving the restaurant is greatly appreciated as it helps to continue writing reviews. Please check out my Instagram accounts as well.

On Friday night (June 9th), I visited Sushidokoro Shin in Tenjinbashi-suji Nana-chome. I had made a reservation about 10 days ago through TableCheck. The restaurant is located about a 5-6 minute walk from Tenjinbashi-suji Roku-chome, on the east side of the street, with no signboard but confirmed through photos on Tabelog. For starters, I had Hokkaido oysters with onion ponzu, and my drink was the usual sweet potato soda followed by cold sake. The meal included simmered abalone, white shrimp and Kumamoto sea urchin on the sushi rice, topped with fragrant nori. In between, there was cabbage pickles from Wakayama, lightly salted and dried bonito, garnished with mustard and ginger. The shirako (milt) sushi was made with Amadai from Awaji Island, aged for 3 days with a light kombu finish. The Shimaji (striped jack) sushi was aged for 4 days and served with green onion and ginger from Shizuoka. Grilled dishes included Managatsuo (Japanese butterfish) with Myoga ginger and Karasumi powder. The tuna was lightly marinated, while the simmered scallop, medium fatty tuna, and mackerel sushi were also served. The meal continued with a steamed crab chawanmushi, nodoguro (blackthroat seaperch), kurumaebi (Japanese tiger prawn), anago (sea eel), and a rolled sushi. Dessert was a sherbet with jelly, accompanied by cold sake including Abe Kan Junmai Ginjo Natsu Sake with a goldfish label from Miyagi Prefecture. The back of the label depicted a goldfish swimming gently, although slightly blurred. Other sake options included Tenpoichi SPICY Natsu-Jun, Bizen Ikken Junmai Natsu-Kara, Masayuki Bessan PREMIUM Junmai Ginjo Yamadanishiki, Tanaka Roku Go Junmai from Shizuoka, Michizakari Junmai Daiginjo from Gifu, and Harushika Junmai Chokarakuchi Chu-Tori from Nara. The chef's calm demeanor, the preferred texture and acidity of the sushi rice, and the enjoyable conversation with fellow diners made for a pleasant dining experience. Thank you for the delicious meal.

I feel like eating sushi. Let's go to a sushi restaurant♪ The nearest one is about 4 minutes from Temmabashi Rokuchome Station, exit 6. It's my first time walking in this area. There was no sign for the restaurant, so I had to walk around the building and call to confirm. Next door, there was a popular soba restaurant. Lunch is only available on weekends starting at 12 o'clock, with only 8 counter seats. The course menu costs 6600 yen. The seating arrangement was thoughtful, with 8 people seated, including a couple of regular customers close to my age next to me, and three elderly regular customers beside them. I quietly enjoyed listening to everyone's conversations. The meal started on time! First, we had a hot chawanmushi. Then, we had white asparagus to feel the early summer, with Moroccan beans and pickled plums creating a gentle and delicious taste. The vinegar-flavored lotus root and new ginger shoots were just right in terms of sourness and sweetness. I had multiple helpings. The sashimi was beautifully presented, with swordtip squid from Nagasaki, horse mackerel from Kumamoto, and more. The white corn and Moroccan beans in the raw chirashi were a surprising and delicious combination. The steamed conger eel and tamagoyaki with Moroccan beans were also delightful. The lunch was only available on weekends, so I made a reservation for the next time. I look forward to enjoying the summer flavors and the chef's conversation again. Thank you for the courteous farewell.

I love this place so much that you could say I work for this day. I was pleasantly surprised and delighted by the first six types of vinegar dishes made from beans. From the dessert to the end, everything was meticulously prepared and wonderful. And the always enjoyable conversations. I want to come back again, looking forward to it. I hear the lunch is also good.

This is a research on Shin-san's sushi in Tenroku, Osaka. The restaurant has a rating of 3.73 on Tabelog. The lunch course is priced at 5,500 yen and includes various dishes such as steamed bean custard, aged Kumamoto pork for 3 days, Nagasaki squid, straw-grilled bonito from Wakayama aged for a day, Hokkaido cherry salmon with onion ponzu, Shimane horse mackerel with green onion and ginger, Hokkaido scallop, spot prawn, tamago gohan (egg rice), Tokushima shiitake mushroom, and eel.

I was taken to a sushi restaurant by the president of an IFA company that I have business dealings with. He knew that I liked sushi and assured me that I would love it, so I went with some skepticism. However, it turned out to be amazing. The chef's friendly demeanor and the delicious sushi exceeded my expectations, leaving me very satisfied. The firmness and sourness of the rice, as well as the generous portion of sushi, all made me very happy. I discovered a new favorite restaurant that I would definitely visit again. The meal included: green beans, edamame, soybeans, snow peas, snap peas, firefly squid, jellyfish, and shrimp. Steamed clam sushi, cabbage and onion with ponzu sauce, flounder with rich flavor, stonefish from Kumamoto, bigfin reef squid, flat shellfish with karasumi, sea bream milt, dried bonito marinated for 3 days, horse mackerel, horse mackerel with moromi miso and broccoli sprouts, kohada marinated for 4 days with seaweed from Amakusa, purple sea urchin from Amakusa, steamed crab rice bowl, pickled salted fish, white shrimp marinated with kelp, conger eel, miso soup with additional cherry shrimp, asparagus, and tamagoyaki. There is no curtain or signboard, so please go with plenty of time to spare.

The restaurant is located about a 5-6 minute walk north from Exit 6 of Osaka Metro Tenjinbashisuji Rokuchome Station. Upon entering the restaurant, you will be seated at the counter. I started with a sweet potato shochu on the rocks to quench my thirst. I opted for the set menu, which began with a steamed dish of scallops and bamboo shoots topped with finely chopped kinome leaves. The combination of scallops and bamboo shoots with a flavorful dashi broth was delightful. Moving on to the nigiri sushi, I enjoyed a variety of fresh and delicious options. In between, there was a palate cleanser of pickled ginger and lotus root in sweet vinegar. Each piece of sushi, from the aged red snapper to the swordtip squid, had its own unique flavor profile that was enhanced by the accompanying condiments. The meal also included a generous chirashi sushi bowl with a variety of toppings like asparagus, firefly squid, scallops, and more. The grilled shiitake mushroom and broiled conger eel were simple yet satisfying dishes. The miso soup was rich and flavorful, complemented by the addition of white onions. The meal concluded with a rolled sushi featuring egg, bamboo shoots, kinome, and sakura shrimp. Overall, it was a fulfilling and delicious lunch experience, and I look forward to returning for more sushi in the future.

The cost performance is excellent at this restaurant where you can make reservations up to 60 days in advance, unlike other popular places where reservations are limited to specific dates and times. The chef trained at a sushi restaurant in Fukuoka, then honed his skills at various places such as Hasegawa Sushi in Shinsaibashi and Kigura in Kitashinchi. The lunch course at this restaurant is mainly nigiri sushi, but the portions are impressive. On this day, I enjoyed 9 pieces of nigiri sushi, rolled sushi, and the famous chirashi sushi until I was full. The standard course (lunch for 5,500 yen) included bamboo shoots, edamame, and firefly squid chawanmushi, followed by various nigiri sushi such as kusugodai, Sayori from Awaji Island, and Kinmedai from Aomori Prefecture. The highlight was the chirashi sushi with ingredients like bamboo shoots, cherry shrimp, eggs, and wood sorrel. The drink menu included Heartland beer, Kimoto sake, and various other options. The sushi here is characterized by its freshness and the chef's skillful preparation. Each nigiri sushi had a unique and rich flavor profile, with the rice perfectly complementing the fish. The chirashi sushi, a specialty of the restaurant, was a delightful mix of fresh seafood and cooked vegetables, bound together by raw egg. The generous portions ensured that I left the restaurant fully satisfied. Considering the quality of the nigiri sushi, the 5,500 yen price tag is a great value. From June 1st, the lunch course will be priced at 6,600 yen, but it is still worth every penny. I look forward to revisiting this restaurant in the future. Address: 106 Graceful Tenjinbashi, 7-12-14 Tenjinbashi, Kita-ku, Osaka Phone: 06-6352-1139 Operating hours: 18:30~ / 20:30~ (two sessions) Weekends and holidays only, with lunch courses available from 12:00~ Reservations required, up to 60 days in advance via TableCheck Instagram: @sushidokoro_shin_107 Thank you for reading until the end. Your likes, saves, and follows are greatly appreciated. Feel free to check out my Instagram @ginjirou.star.

Wow!! I heard that the famous restaurant "Sushidokoro Shin" in Tenroku has started offering a super deal lunch for ¥5500 (now it's ¥6600 after a price increase). I had to go try it out, so I went in late March. It had been about 4-5 years since my last visit, but the friendly chef provided excellent service as always, making the meal enjoyable and relaxing. The sushi rice was a bit on the strong side, so I got a bit full towards the end, but for the quality and quantity of food at this price, it's amazing. The chef is always seeking improvement, so I'm sure the restaurant will continue to evolve. The course didn't include the popular tuna, but personally, I'd rather not have it than have mediocre tuna. This also shows the chef's boldness. Lunch reservations seem to be difficult already, but I'll find another opportunity to revisit this wonderful restaurant. Thank you for the delicious meal.

Osaka Tenroku Shin-san Food Log 3.73 Lunch Course: - Whale bacon and bamboo shoot chawanmushi - Kasugo (sea bream) with cherry blossom leaves - Kensaki (Japanese ginger) from Nagasaki - Sayori (halfbeak fish) from Awaji - Cherry trout from Aomori - Iwashi (sardine) from Ishikawa, 4 layers - Scallop - Shrimp soaked in shrimp broth - Chirashi sushi with bamboo shoots and firefly squid - Shiitake mushrooms from Tokushima - Conger eel - Red miso soup - Rolled rape blossoms - Setoka orange Thank you for the delicious meal!

On March 9, 2023, I enjoyed a variety of dishes at the restaurant: - Red clam from Yamaguchi - Sayori fish from Awaji Island - Lightly marinated Ishigaki sea bream from Kumamoto, aged for 5 days - Firefly squid with young leaves of Japanese pepper from Nagasaki - Dried young tuna with soy sauce and ginger juice - Kombu-marinated bonito from Shimoda - Bonito pickled in Shimoda style - Toro truffle with hokkaido scallop from Amakusa - Carabineros prawn from Kumamoto - Yokowa fish from Nagasaki - Aged for 3 days straw-grilled conger eel from Tsushima - Simmered clams from Boso - Red clam with cherry blossom leaves and rape blossoms - Rolled tuna and beltfish pickled in spicy cod roe - Chawanmushi with firefly squid grilled with stone - Ankimo (monkfish liver) from Yochi - Sake-steamed scallop with soy sauce - Horse dung sea urchin, crab, cod roe powder, butterbur sprout - Mebaru (deep-fried), urui, rape blossoms - Carabineros prawn head, cherry trout roe, yellowtail bones, clam, hairy crab miso, egg yolk - Strawberry ice cream Sapporo Lager in a medium bottle Various sake selections including Junmai Daiginjo from Hidamari and Sake Muro from Mimuro R4BY Junmai Ginjo Sake from Oyama, among others.