Sushidokoro Amano
- 1-6-4 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
- ¥¥¥ · Sushi
MICHELIN Guide’s Point Of View
The omakase menu starts with artfully crafted snacks. Shuko such as steamed awabi, stewed octopus, sweet shrimp with uni highlight the owner-chef’s kappo background., The nigiri toppings are similarly painstakingly prepared. Squid is scored to tease out the sweetness; prawns are soaked in dashi to enhance the flavour. Nigiri of toppings and vinegared rice accented by akazu is formed in smaller portions so that each piece is well-balanced.
Facilities & Services
- Air conditioning
- Cash only
- Counter dining
+81 6-6454-7008
Sushi Minazuki
- 1-5-7 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
- ¥¥¥ · Sushi
MICHELIN Guide’s Point Of View
Takayuki Saki has honed his sensibilities and puts his creativity to work at every turn. He cooks the fatty tuna at a higher temperature than for white-fleshed fish to ensure a fulsome flavour. He adjusts the amount of red vinegared rice according to the topping. The Minazuki style is to serve salmon roe as steamed sushi and clams in chazuke made with clam dashi. He treats regulars and first-timers the same, so you’ll feel at ease.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 6-6342-1556
Sushi Murakami Jiro
- 1-5-7 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan
- ¥¥¥ · Sushi
MICHELIN Guide’s Point Of View
The couple that run this sushi shop present ‘Murakami theatre’, trading quips with pinpoint timing in a running husband-and-wife comedy act. The omakase begins with lovingly crafted snacks. Chef Jiro Murakami learned from a master of Edomae sushi. Tuna is given the starring role and is first coated in dipping sauce before being pressed. Gizzard shad, too, always makes an appearance. The akazu rice is sifted to use only the biggest rice grains for a real sense of presence.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 6-6341-3988
Sushi Ohata
- 2F, 1-4-8 Dojima, Kita-ku, Osaka, 530-0003, Japan
- ¥¥¥ · Sushi
MICHELIN Guide’s Point Of View
When owner-chef Masamichi Ohata holds forth on white, red and rosé, he’s talking about vinegared rice, not wine. He branched out with the types of rice he uses, pairing cured fish with red vinegar and white-fleshed fish with rice vinegar. Toppings are evenly divided between Toyosu and Setouchi. He delights in bringing together sushi traditions from eastern and western Japan: kasugodai with fish floss, is a Tokyo tradition, while nigiri of raw shrimp is a Kansai favourite.
Facilities & Services
- Air conditioning
- Cash only
- Counter dining
+81 70-3842-4261
Sushiroku
- 4-12-22 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
- ¥¥¥ · Sushi
MICHELIN Guide’s Point Of View
Norihisa Horiuchi starts the omakase with a single piece of nigiri. Edomae sushi is the baseline for this owner-chef, but he respects Kansai culture too, as exemplified by the persimmon-leaf sushi. Using his ingenuity in the toppings, he varies the type of vinegared rice, white or red, according to the topping. The zuke-maguro is wrapped in nori after the rice ball is formed, like for rolled sushi. The scorched sanma with coarsely grated daikon is an idea inspired by salt-grilled sanma.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 6-6367-5040
Sushi Hoshiyama
- 1-16 Sugaharacho, Kita-ku, Osaka, 530-0046, Japan
- ¥¥¥ · Sushi
MICHELIN Guide’s Point Of View
Sushi Hoshiyama moved from Kitashinchi to a spot near Tenjimbashi Kitazume, where diners can gaze out over the Okawa River as they feast on sushi. But though the location changed, owner-chef Tadashi Hoshiyama’s approach to edomae sushi is unwavering. The nigiri is shaped like the graceful hull of a ship. Vinegared rice seasoned with akazu and salt harmonizes with the sushi toppings. This is the place to immerse oneself in edomae sushi tradition.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 6-6361-1622
Sushi Sanshin
- 2-7-14 Uchikyuhojimachi, Chuo-ku, Osaka, 540-0013, Japan
- ¥¥¥ · Sushi
MICHELIN Guide’s Point Of View
Treasuring and refining classic techniques is owner-chef Yoshitaka Ishibuchi’s creed. While drawing on the techniques of edomae, he has a trick or two of his own. Tiger prawns filleted in the ‘double-door’ style and firefly squid pounded before being shaped are unique offerings. Involved with the rice from before its harvest, he insists on rice from Shiga Prefecture grown specially for him. The ‘Sanshin’ in the name refers to a Zen term that expresses the proper attitudes of a chef.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 6-6767-0677
Sushi Yuden
- 3-8-25 Ueshio, Tennoji-ku, Osaka, 543-0002, Japan
- ¥¥¥ · Sushi
MICHELIN Guide’s Point Of View
Owner-chef Nishimura holds the skills of edomae sushi chefs in high esteem. Having apprenticed at a sushi restaurant founded in the Meiji era, he is well versed in the old-school ways of working. Good examples include the simmered stuffed squid and the whitefish steamed on a cherry leaf. The sushi rice is seasoned only with akazu. In another traditional touch, the presentation begins with white-fleshed fish and ends with kanpyo-maki.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 6-6796-8883