I was taken to a recommended restaurant by a friend. The kamaboko I tried at the end was a new experience and I would like to come back for more. The tamagoyaki was also delicious, with a fluffy texture from being cooked slowly. The sushi kept coming out quickly, so I had a satisfying day of eating.

Kouyouen's "Sushi Yoshii" master, who trained at our restaurant, invited us for the first time with the promise of delicious food. As we entered through the curtain with a sign saying "[Members Only]," we found ourselves in a cozy space with an L-shaped counter seating 9-10 people. The following dishes were served: - Sashimi (flounder, fluke, sea bream, tuna) - Seaweed and mozuku seaweed - Crab and nanohana sauce - First bonito - Kinmedai saikyo-yaki (grilled with miso paste) - Red snapper sushi - Swordtip squid - Tuna - Sayori (halfbeak) - Kohada (gizzard shad) - Pickled tuna - Horse mackerel - Miso soup - Uni (sea urchin) from Awaji and Hokkaido - Simmered conger eel (salt, soy sauce) - Tamago (sweet omelette) Everything was omakase style and served promptly without long waits. The fish quality was outstanding, likely due to the expertise of the long-established suppliers. The fluke sashimi was particularly delicious. The sushi rice was small in size, with a perfect balance of acidity and saltiness. The pickled tuna showcased the chef's skill, with a rich and satisfying texture. Following the master's recommendation, we decided to add a few more items: - Ark shell - Surf clam - Simmered clams - Negitoro (fatty tuna with scallions) roll - Cucumber roll The master, who graciously accommodates a diverse range of customers, including those who come with companions, is personable and allows for a leisurely enjoyment of sushi. Towards the end, we had the opportunity to hear stories from the master about his time at "Sushi Yoshii," making it a truly blissful experience. Currently rated 3.69 on Tabelog.

I ordered a nigiri course at the famous restaurant Sushidokoro Hirano in Kitashinchi. The meal started with a serving of edamame, which had a delightful bean aroma and tasted delicious. Then, I had a sashimi platter with three kinds of fish - flounder, sea bream, and fatty tuna. The fatty tuna had an abundance of fat, overpowering even a generous amount of wasabi without being too sharp. I also had a dish of peeled hairy crab meat with a sauce made from vegetable flowers. The seared bonito was very fragrant and had a delightful taste. Lastly, I enjoyed various nigiri sushi such as scallop, fatty tuna, salmon roe, sea urchin, and more, all chosen by the chef. The rice-to-topping ratio was well-balanced, allowing me to enjoy a wide variety of flavors.

Midnight dining at Sushi Dokoro Hirano in Kitashinchi. The tuna marinated in white soy sauce left a lasting impression - it pairs well with sake and the tuna flavor really shines through. I think the best part was the head meat. The ikura (salmon roe) was also excellent! The gentle marination method seems to be trending lately, as opposed to the stronger flavors. I remember enjoying dishes like simmered vegetables, sea bream, flounder, Matsuba crab, and more. Sushi is just the best. Since I can't easily go to Tokyo, I love enjoying authentic Edo-style sushi in Osaka. It was a wonderful experience to end the year on a high note with such delicious food. Thank you for the meal!

I was miraculously able to make a reservation at the high-end sushi restaurant Korona in Kitashinchi, which was selected as one of the top 100 restaurants in Tabelog 2021. After enjoying a course menu of around 22,000 yen, the chef also made sushi with your favorite toppings. The first thing that came out was the fatty tuna, which melted in my mouth and was so delicious that I couldn't help but swallow it right away. The chef seems to pay attention to the grated wasabi, using a patented grater and grating method. Thanks to this, I, who used to dislike wasabi, was able to enjoy the creamy wasabi for the first time! The chef was very friendly and answered many questions, making it a fun time! The dishes all brought out the full flavor of the ingredients and were delicious. Among them, the crab soup in the second photo was so gentle and impressive in taste... Among the sushi, the sea urchin and turban shell were particularly delicious! As a fan of tamago, I was pleased that it wasn't too sweet and didn't taste like castella.

The COVID-19 measures were perfect too!! We received it at the counter (^^) It was my first time eating such a tender octopus! The teriyaki made with sake lees was also the best sake accompaniment! I also tried shellfish skewers for the first time! I think they are simply grilled, but they are very delicious! The sea urchin was also delicious without any fishy smell!!! I ended up having seconds (^^) The dishes were very hot when served, which was also impressive!! The staff at the restaurant were kind and polite, it was a great restaurant! Thank you for the meal!

Hirano-san from Kitashinchi's high-end store! It was a place I had always wanted to visit. When I went, there was no one there and it was eerily quiet, so the sushi I had was a bit disappointing. It seemed like a sushi restaurant that would be more suitable for a mature audience.

I visited the restaurant with my colleagues for a New Year's party. The hinoki counter and the staff welcomed us warmly. The kind smile of the master was lovely. We started with beer, the draft beer "Premier's Dream" was delicious. The dishes like grilled kawahagi liver, marinated tuna with green onions, simmered octopus, and butter sautéed with sake lees were all delicious. The sake lees were not overpowering and had a refreshing aftertaste. The sushi was also delicious, especially the salmon roe. The master's daughter, who is a sommelier, recommended a great white wine. It was a wonderful time. Thank you for the meal. We will definitely come back again. Let's work hard this year too.

The second stop was at Kitashinchi, "Sushidokoro Hirano." As usual, I asked the old man at Kikawa to make a reservation over the phone. The second stop was at Kitashinchi, at the prestigious sushi restaurant "Sushidokoro Hirano." One of the unusual dishes was the Meichidai (目一鯛) on the left side of the first picture. It is a high-quality fish that is not related to sea bream, but it has a refined sweetness that rivals sea bream. Next was the delicious chutoro, followed by hairy crab, spanner crab, and bonito. Even though I was already full, the sake, appetizers, and sushi kept flowing down my throat one after another. Yes! Sushi is a drink. As usual, I do not take pictures of the sushi to fully enjoy the moment of its deliciousness.

This time, I wanted to eat delicious sushi with a good friend who came from afar, so I invited them to a famous restaurant in Osaka. Although the apprentices at the restaurant have been making a name for themselves, I have always believed that the true value lies in the skill of the head chef (and the hostess). This time, we were lucky enough to sit in the special seat right in front of the head chef, where we could fully appreciate his skills. The way the sharp blade of the knife, wrapped in the chef's fluttering palm, created wave patterns on the octopus was truly impressive. Starting with a friendly atmosphere, we moved on to the sushi course (the amazing white flesh of a giant fish, possibly a type of grouper, was superb. I couldn't remember the name of the fish, but I later found out it was a mythical giant fish called Tamakai). As soon as we started eating the sushi, the atmosphere changed completely, as my friend later pointed out. In order to fully enjoy the blissful taste of the sushi rice that dissolves in your mouth, I deviated from my usual 3-second rule for eating delicious sushi and finished it in just 1 second, so I apologize for not having any photos.

A sushi restaurant in a new building. Enjoying conversation with the owner at the counter, the sushi served one by one is very delicious with its sweetness and umami condensed. The seasonal ingredients are also well presented, making you want to order more.

This year's final sushi meal was at Mr. Hirano's in Shinchi. For me, this place sets the standard for sushi in Shinchi. Of course, I also love Mr. Kizou and Mr. Kentaro, but Mr. Hirano is my go-to. The dishes included sea bream with shrimp and sea urchin, fatty bluefin tuna, marinated bonito liver, grilled mackerel, octopus, mini salmon roe bowl, squid, horse mackerel, sweet shrimp, sardine, sea urchin, conger eel, clam miso soup, egg, fatty tuna, and purple sea urchin for dessert. Eating sushi properly is key to enjoying it.

In early autumn of 2018, the "Kitashinchi Sushi Research Department" was established in Osaka. Lately, it seems that people in Osaka have been getting into sushi, as whenever I go there, it always ends up being a sushi night. Personally, I welcome this trend! On this particular day, we made a reservation at this place, and before heading there, we had some drinks at Sanboa. Unfortunately, I didn't take any photos, so there won't be a review with pictures. The restaurant had around 8 seats at the counter, and there were only 2 groups that day, so it seems like it's easy to make reservations here. I greeted the head chef and the course started. Here is a summary of the meal: [Sake Appetizers] - Flounder, sea bream, fatty tuna - Red king crab - Bonito tataki - Pacific saury marinated in spicy cod roe - Tender octopus simmered in broth [Sushi] - Squid - Fatty tuna - Smelt - Mackerel - Sweet shrimp - Horse mackerel - Pacific saury - Clam soup - Hokkaido sea urchin - Fresh salmon roe - Two types of conger eel - Egg - Thick roll Overall, it was a classic and orthodox sushi experience, with no fancy gimmicks. The balance of appetizers and sushi was just right, with a focus on traditional flavors. The atmosphere was relaxed and enjoyable, with the chef gradually warming up and the friendly female staff adding to the fun. It was a delightful evening!

The Hirano family has been running the restaurant for a long time, and the landlady is very funny and talks a lot. Their daughter even has a sommelier qualification. Their conversations are entertaining and the food tastes really good. They are skilled at using seasonal ingredients, just like the late Sousou-san used to. Only true foodies will understand this! Follow them! However, using high-quality ingredients means their prices are quite high!

I finally visited the restaurant I had been wanting to go to. The chef and staff were very friendly, and they served the dishes at the perfect timing that matched my eating pace. Before I knew it, I had eaten quite a lot because the next dish kept coming. I definitely want to go back to this restaurant.

- Established sushi restaurant Hirano. - The creators of popular and well-known restaurants such as Tada and Kinjo. - Clean and calm atmosphere. - Impersonators trying to take advantage of the restaurant's popularity, leading to private bookings and special permission to close the restaurant for them.

The work was so splendid that it would be rude not to evaluate. It is a high-end restaurant, but it is not stiff, and both the female owner and the head chef are considered top-notch in terms of customer service. The timing of the sushi and dishes was excellent. The sommelier also recommended pairing with sake.