First visit. The meal started with mozuku seaweed, followed by seasonal dishes like abalone, octopus, and fresh ginkgo nuts that paired well with the drinks. The sushi pieces were on the smaller side. We tried the full course menu and adjusted our stomachs with additional orders. The focus was on quality over quantity. Those who eat a lot might find it a bit lacking in portion size.

The sushi and sake were very delicious, with a wide variety of sake to enjoy. The portion size was just right. The chef was friendly. It was a bit surprising that all the customers except us were Chinese. The hotel seems to have many reservations from foreign guests. It felt like things were calming down with the coronavirus and more international visitors were starting to come.

First of all, the phone response was very polite and the customer service at the actual store was excellent. The quality of the sushi was like a treasure box of flavors, and the price was reasonable at 3150 yen for the omakase course. The squid in particular was amazing, with a quality I had never experienced before. Truly deserving of its Michelin star. The pace of the course was just right, and I ended up ordering quite a bit of additional sake. The atmosphere of the restaurant was calm and overall, it was a perfect experience. I would definitely like to visit again.

I was taken to the popular and hard-to-book restaurant "Amano" in Osaka Fukushima by my gourmet cousin. We enjoyed amazing slices of fish and appetizers with skillful knife work, paired with sake chosen by the chef, and finished with sushi. It was truly the best experience. I would definitely go out of my way to visit such a fantastic restaurant again. I believe the definition of a Michelin three-star restaurant is "worth traveling just to visit that restaurant," and Amano definitely fits that description. I look forward to going back again! Thank you for the wonderful meal!

I love Amano-san! The first dishes of mozuku vinegar and simmered abalone are classic and have been a staple since a long time ago, so they really make me feel like I'm at Amano-san's place. After that, the dishes included: half-cooked rice octopus, sea bream from Akashi, sweet shrimp and squid mixed with shrimp miso, bonito, salt-grilled blackthroat seaperch, hairy crab chawanmushi sushi, needle squid, sandfish marinated in kelp, marinated tuna, medium fatty tuna, skin, shrimp, eel, sea urchin, simmered conger eel, marinated tuna belly, green onion fatty tuna, and egg custard soup. The quality of the sushi toppings and rice temperature is outstanding. The quality of the toppings is always high, and the head chef seems delighted to talk about the ingredients. And not to forget, the soup. It is made by extracting broth from the fish bones used at that time, and it is so delicious that I want to carry it around in a thermos. There are many sushi restaurants out there, but for me, this is the best so far! It's incredibly delicious.

The set menu consists of 7 appetizers, 9 pieces of sushi, a soup, and an egg omelette. The sushi pieces are small, but the quality of the ingredients is amazing, especially the skipjack tuna and white sea bream from the Sea of Japan. Today's selection includes tuna from Oma, sea urchin from Hamanaka, and the price is surprisingly reasonable. The atmosphere of the restaurant is warm and inviting. The appetizers include seaweed, abalone, octopus, red sea bream, sweet shrimp, firefly squid, skipjack tuna, and white sea bream. The sushi pieces are squid, marinated saury, fatty tuna from Oma, small skin, shrimp, clam, sea urchin, conger eel, and egg omelette. Additional items like smelt roe, miso-marinated and seared skipjack tuna, fatty tuna, and octopus are also available.

New Fukushima's popular restaurant, Shinchi, has a slightly different customer base. The wasabi is from a rare farm in Gotemba, and it was my first time trying it in Kansai. You can tell just by tasting it without asking, and I couldn't help but ask for more. Even on your first visit, they will address you by name, which is important. Most food and drink establishments don't do this.

Located within walking distance from JR Fukushima Station and Hankyu Electric Railway Shin-Fukushima Station. The sushi rice has a slightly firm texture with a perfect balance of acidity and sweetness, which I really enjoy. The head chef, sushi chefs, and hostess provide excellent service with great attention to detail and always a smile. They pay attention to the quality of their ingredients, making it a very cozy place to dine, but be careful not to drink too much alcohol as it is easy to do so here. The dishes I enjoyed included simmered seaweed and vinegar, steamed abalone with octopus, tea-infused simmered sea bream, grilled natural shrimp with miso and sea urchin, marinated bonito with silver skin, grilled white sea bream, grilled natural eel and seaweed chawanmushi, squid sushi, marinated tuna, fatty tuna, small skin shrimp, Hokkaido Nemuro sea urchin with green onions, soup with conger eel and grilled egg.

The owner was very polite even though I called right before closing time the day before. When I arrived for my reservation the next day, the owner greeted me with a smile. I had the omakase course which included appetizers like mozuku, abalone, boiled octopus, ainame, botanebi, nodoguro, aburi torigai, katsuo nigiri, ken saki ika, sayori, maguro zuke, chutoro zuke, kohada, ebi, bafun uni, and anago. In between, I also had a delicious soup. I added on the kasugodai kombu jime and torotaku. Finally, I had tamago. Everything had a gentle flavor and I was completely satisfied. Both the appetizers and nigiri were delicious. Personally, I thought the appetizers, ainame sashimi nigiri, and kasugodai kombu jime were the best. It was a delightful experience with the kind owner and attentive staff. Thank you for the wonderful meal.

This is a sushi restaurant located in Shin-Fukushima. It's a wonderful place that has even received a Michelin star in the past. The customers are mostly regulars, with many elderly people. The order includes an omakase course for ¥16000, toro tekka for ¥2500, and various types of sake. The omakase course includes mozuku, flounder with liver, swordfish with special ponzu sauce, squid with eggs, simmered abalone, sweet shrimp and sea urchin, grilled fish, simmered fish, vegetable side dish, nigiri sushi, sea urchin, sardine, squid, sayori, eel, fatty tuna, egg, green onion soup. In conclusion, the omakase course here was fantastic. Every dish was impressive and satisfying. The flounder with liver was particularly delicious, and the variety of dishes offered was excellent. The service provided by the young chef and the staff was impeccable. The restaurant mainly accepts cash, so be prepared. #Craving sushi #Shin-Fukushima #Michelin #Hospitality #Savannah in Lion♡ #August 24th

Sushi restaurant with one Michelin star in Fukushima, Sushidokoro Amano. I visited during the early spring when it was starting to warm up. The appetizer was mozuku seaweed vinegar. Then came abalone, rice octopus, sea bream sashimi, and bonito sashimi. The appetizers were amazing! The half-cooked rice octopus eggs were out of this world. The chef's skills were top-notch. Each piece of sushi was carefully and soulfully made! It was delicious! There was a lot of attention to detail in the dishes and sake cups. It was a feast for the eyes too! I will definitely visit again for special occasions! Thank you for the wonderful meal!

Atsuhimo-zuku ▲ Better not to order Steamed abalone ◎ Abalone itself is nothing special but well-prepared, good Ika-tako ☆ Undoubtedly delicious, sashimi Tai ☆ Smoothness and sweetness from moderate aging, excellent balance Seems to be good as a closing dish, nodoguro aburi △ Mediocre as expected, too cold Shiromi-dai yakimono ◎ Decent Shime-saba ○ Average Ankimo miso-zuke ○ Strong miso flavor Kensaki ◎ Sayori ◎ Zuke ◎ Chutoro ☆ Not bad for this time of year Kohada ○ Kuruma-ebi ○ Uni ▲ Bitterness of myoban Suimono ◎ Anago ◎ Would be better if the shari temperature was higher Akagai ◎ Aoyagi kobushi ○ Toro-taku ▲ [Ratings] ☆☆☆☆☆☆◎○△▲× Overall, the nigiri wasn't to my liking, but the appetizers were not bad. Drinks: Highball x1, Whiskey water x1, 4 cups of sake Bill for two: 53,000 yen

The work was very polite, the sushi was delicious, and the hospitality was pleasant. I had a good time (^^) I would like to visit once every year when I go to Fukushima. Thank you. Credit card payment was not available for the first visit.

【Visit Date】Dinner on 10/14/2019 【Order】Assorted bottled beers x3 I went to a sushi restaurant in Fukushima that has been awarded stars consecutively for many years. The staff there are friendly and the atmosphere is quite casual. It's a good place for beginners at the sushi counter. The menu consisted of 9 appetizers and 9 pieces of nigiri, with a well-balanced selection. The chu-toro was from Toi, the marinated fish was from Canada, and the sea urchin was from Awaji Island. The eel and salmon roe left a lasting impression. But the best part about this place is the beer. It's a premium selection, but it's incredibly refreshing. I always go for beer here and skip the sake. Thanks for the meal.

It stands quietly in the back alley of Fukushima Ward. Oh, it's quite wonderful! The food, the sushi, and the sake all deeply resonate. There's nothing flashy here (except maybe the sea urchin sushi, haha), but that's what makes it charming. I've decided to continue visiting this place quietly.

I had a meal at a sushi restaurant run by a skilled chef for the first time in Osaka. It was recommended by an acquaintance and I had a very satisfying evening. The dishes were delicious, especially the sushi. The small restaurant had only a counter, but the hospitality from the owner, his wife, and another chef was excellent. The only downside was that it took a while for the food to come out. Overall, I would love to visit again.

Visited on a regular night. The Foodlog rating at the time of visit was 3.66. On this day, I visited the restaurant in Osaka for a business trip. In the evening, I had a dinner with a business partner who I am grateful to. The restaurant has also earned one Michelin star. The restaurant has a small counter with 9 seats. We started the banquet with a toast with beer. The menu included: - Simmered abalone with tsukudani, octopus, sweetfish, flounder, foie gras, sweet shrimp, bonito throat, green onion soup. The composition showed a sense of sophistication. The abalone raised expectations right away. The octopus was tender with a rich flavor. The delicate throat of the flounder had a fluffy texture. The tsukudani was excellent. - Nigiri sushi included squid, alfonsino, lean tuna, pickled medium fatty tuna, horse mackerel, shrimp, purple sea urchin, conger eel, and additional nigris with mirugai shell, botan shrimp. The slightly vinegared rice had an elegant finish. The rice moisture level was good and the overall taste of the ingredients was delicious. However, the content of the tsukudani left a stronger impression in the first half. There seemed to be a considerable stock of sake brands. We tried about 7 varieties that day and left slightly tipsy. The atmosphere was pleasant throughout, and we enjoyed delicious sushi. That's all, Osomatsu!

Osaka, Shin Fukushima, Amano-san's sushi research. Tabelog rating 3.66, counter seating for 9. Blend of red vinegar, slightly firm shari, lukewarm. I was invited to a private gathering with acquaintances. Here's the lineup! - Omakase course of 8 dishes - Mozuku vinegar - Simmered abalone, delicate and tender with umami - Simmered octopus, delicate and tender - Akou (gizzard shad) liver, stomach - Sweet shrimp with miso - Bonito, reminiscent of early summer - Throat blackthroat seaperch, rich flavor and fat - Torigai clam, large and satisfying Followed by 10 pieces of nigiri - Swordtip squid with salt and kabosu - Sandfish marinated in kombu, amazing - Lean tuna with hot water glaze, from Okinawa - Toro from Boston - Kohada, large size, topped with shrimp flakes for a firm texture - Hama 80 (sea bream) at 80 degrees - Uni from Yura, Awaji - Soup with akou and throat blackthroat seaperch scraps - Conger eel - Tamago (egg) It was a quick 2 hours! Thank you for the feast!! Thank you very much!!

I made a reservation in advance and visited the small restaurant with only a counter. The atmosphere was not luxurious but had a dignified and tense air. There were also foreign customers! We had about 4 appetizers before the sushi. Personally, it became one of my top 3 favorite sushi restaurants in Osaka! The dishes and sake cups were cute, so I took some pictures! While I was taking pictures, the quiet master started talking to me. It seems he really likes dishes! It makes sense that dishes are also considered as part of the cuisine! I will definitely visit again!

I visited Amano in Fukushima, which was recommended by a friend who had received a Michelin star. The atmosphere inside was bright and lively, with a relaxed and friendly feel. The food was only available in an omakase course, with a good balance of appetizers and sushi that I enjoyed. We both had two non-alcoholic beers each and the total bill came to 34,000 yen. The sushi rice was slightly warm and had a nice texture, but overall, I felt that the price did not quite match the quality of the food. In this price range, there are many other delicious sushi restaurants to choose from, so I probably won't be returning. It seems my friend who recommended the place valued the atmosphere more than the taste. I'll keep an eye on reviews on Tabelog for any improvements in the future!