The heart of Osaka's gourmet scene! 20 recommended sushi spots around Umeda Station

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Sushi Iwamoto is a high-end Edomae-style sushi restaurant that is by reservation only. This small restaurant has just 8 counter seats, creating a space where you can spend time chatting with the chef.

The dinner menu consists only of an Omakase course. It runs on a two-part schedule with set times, and the course starts at the same time for all 8 guests.

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After training at a famous restaurant in Osaka, the chef brings a unique touch to traditional Edomae-zushi (traditional Tokyo-style sushi). The light shari (vinegared sushi rice) made with akazu (red vinegar) and the boldly formed nigiri topped with large cuts of neta (sushi toppings) are the hallmarks here.

The photo shows one piece of kohada (gizzard shad), a classic sushi staple, cured in vinegar.

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Many say the tuna here, including akami (lean tuna) and chutoro (medium fatty tuna), is outstanding. The otoro (extra fatty tuna), the richest cut, is said to have a melt-in-your-mouth sweetness and an aftertaste that lingers in the best way.

They also say the chef makes fine cuts along the grain to bring out its smooth, melting texture.

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Kitashinchi Sushi Nakagawa is a restaurant where you can enjoy sushi made with Special ingredients sourced from ports across Japan. They also offer drinks to enjoy with your meal.

The interior is said to keep the charm of good old Japan while blending in modern touches. There is also a fully private room, so you can spend time in a private space.

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You can enjoy a 5-course meal centered on nigiri-zushi (hand-pressed sushi) prepared in a kaiseki-style (traditional multi-course Japanese meal) format, and every piece of sushi is delicious. The rice used is Taiyo to Daichi from Nagano Prefecture, which makes for shari with a distinct presence in every single grain.

The dishes go well with drinks, and the recommended Japanese sake is said to make the best pairing.

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Among the many dishes served, the sushi is especially well known for bringing out the natural flavors of the ingredients and is said to be excellent.

They are also particular about the vinegar, and apparently do not use sugar so the topping's good flavor can stand out. They use Kyoto's Chidorisu vinegar, which has a rounded, mild sweetness, to highlight the ingredients' natural umami.

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Sushi Sogoro is a sushi restaurant with only 7 counter seats in total, built around the concept of casual sushi, and it originally started as a tachigui-zushi (stand-up sushi) spot where guests ate while standing.

Now chairs are available, but it still offers the same casual way to enjoy sushi.

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They offer an Omakase course. They use light and airy red vinegar rice and aim for flavors that appeal to everyone.

They make full use of a technique called "kazari-bocho (decorative knife work)," which involves making delicate cuts to bring out texture and seasoning. The sushi is said to show off the chef's fine skill.

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The course combines Appetizers and a la carte dishes, with around 20 items served. The sushi made with uni (sea urchin) is especially highly rated.

On one visit, the hand-rolled sushi with uni came topped so generously that you could hardly see the shari (sushi rice). They do not compromise on freshness or flavor, and it offers a rich, luxurious taste.

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Sushi Hinoki is a place where you can enjoy sushi made with premium ingredients. A cheerful taisho (head sushi chef) is said to welcome guests, and the conversation and performance leave a lasting impression.

The interior has a clean feel, with counter seats arranged around the kitchen. The warmth of hinoki (Japanese cypress) is said to create a calm atmosphere.

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The sushi is prepared to bring out the full potential of each ingredient. The top quality sushi served as Omakase by the head chef is said to focus not only on taste but also on appearance.

Many reviews also praise how enjoyable it is visually, from the way each piece is shaped to the way it is plated. It makes for a meal with a real live feel.

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The sushi made with premium ingredients is said to be especially excellent. The photo shows gunkan (battleship-style sushi) topped with uni (sea urchin) from one particular day. It is piled with so much uni that it nearly spills over the gunkan, and each bite is said to spread a rich flavor across your palate.

Not only the seafood, but also the toppings made with meat and vegetables are said to be delicious.

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Sushi Ayase is a sushi restaurant where you can enjoy traditional Edomae-zushi (traditional Tokyo-style sushi) at a good value. Located inside Grand Front Osaka, one of Umeda’s best known commercial complexes, it has a bright atmosphere where you can casually enjoy authentic sushi.

The restaurant has counter seats surrounding the chefs, as well as fully private rooms that offer privacy.

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They are known for serving tasty sushi made with fresh seafood delivered directly from the production region and carefully crafted shari (sushi rice) seasoned with a blend of three kinds of vinegar.

For both lunch and dinner, the main option is said to be an Omakase course centered on nigiri sushi. The toppings are cut thick, and the shari is said to have an amazing texture that gently falls apart in your mouth.

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The course includes uni (sea urchin) hand rolled sushi, which the chef hands directly to you.

They use uni that is in season at that time, and it is said to impress with its rich, luxurious taste free of any off notes. The tang of the sushi rice is said to bring out the depth of the uni.

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Sushi Oumi Kitashinchi is a restaurant where you can enjoy sushi made with natural seafood caught in nearby waters, and it has been drawing attention as a place where you can enjoy the flavors of a famous Edomae sushi restaurant from Shinjuku, Tokyo in Umeda.

With coordinated wallpaper, chair colors, and other details, the space feels refined and cohesive. It has counter seats and fully private room seating, so it can suit a range of occasions.

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They use only top quality natural seafood for the sushi toppings. The owner personally goes to the market and Special selects mainly seasonal ingredients.

The sushi rice uses akazu (red vinegar). It is said to be cooked to perfection. They also pay close attention to everything that goes into the sushi, including wasabi and soy sauce.

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This course lets you compare different kinds of uni (sea urchin) gathered from production regions across Japan.

Being able to enjoy both murasaki uni (purple sea urchin), the type most commonly found along Japan's coasts, and bafun uni (short-spined sea urchin), known for its rich taste and strong sweetness, at the same time feels wonderfully luxurious. It is also said to pair perfectly with Japanese sake.

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Sushi Tsubute is a sushi restaurant in Umeda where you can enjoy toppings sourced from all over Japan. They offer a wide lineup of more than 15 kinds of Japanese sake.

The interior is said to be inspired by a chashitsu (tea room), creating a relaxing space where you can feel at ease. There are 8 counter seats in total, giving it a Special atmosphere.

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The sushi toppings are said to be sourced by the owner personally every morning at the market. He is particular about the temperature of both the toppings and the shari (sushi rice), bringing them to the ideal state for the best flavor.

The photo shows chutoro (medium fatty tuna). By letting it come slightly closer to room temperature, it blends just right with the shari and becomes an outstanding piece.

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The a la carte dishes bring out the full flavor of the ingredients and are said to make perfect bites to go with drinks. Each one comes in an easy one-bite size, so you can enjoy a wide range of menu items.

They also have a wide selection of Japanese sake to complement the food, from fruity types to dry ones.

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This sushi restaurant stands out for using a secret house-blended akazu (red vinegar). It is a sister restaurant of the upscale sushi spot Sushi Akazu in Kitashinchi.

Locals love that they can casually enjoy high-end quality one piece at a time.

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They use aka-zu (red vinegar) that has been aged for a long time, and the shari (sushi rice) is said to be tasty with a nice sweetness and richness. It has less of the sharp aroma typical of aka-zu and brings out the fat and sweetness of the toppings.

They Special select large-grain rice, and the shari, cooked with a slight firmness at the center like al dente pasta, is also one of the restaurant's main attractions.

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The menu offers both à la carte dishes and courses, giving it a casual feel. They also have a wide selection of drinks, and some guests enjoy it as a sushi izakaya (Japanese-style pub).

The maguro (tuna) is sourced from a specialty supplier used by well-known restaurants, then prepared and served using delicate techniques such as careful prep work and precise knife work. The balance between the topping and shari (sushi rice) is said to be outstanding.

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Kitashinchi Sushi Shiorian Yamashiro is an Edomae-zushi (traditional Tokyo-style sushi) restaurant where you can enjoy the traditions of Ginza, Tokyo in Umeda. Using seasonal ingredients carefully selected by the head chef, it serves authentic sushi.

Located on the first basement floor of a building, the interior is chic and spotless. You can also enjoy chatting with the friendly chefs.

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Sushi made with traditional techniques such as aging and searing to suit each ingredient, then formed with rich akazu (red vinegar) rice.

Each topping is seasoned on its own, so it can be eaten without soy sauce. The restaurant also actively incorporates premium ingredients such as caviar.

Photograph:miku【大阪・関西グルメ】

The Omakase courses built around seasonal ingredients come in assorted varieties available, and each one is served with a mix of a la carte dishes.

The appetizers assortment that appears early in the course features dishes that make full use of Japanese cooking techniques. Simmered dishes, dressed dishes, and kneaded fish paste dishes show the skill of the chef in these delicate preparations.

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Kitashinchi Sushi Tsu is an Edomae-style sushi restaurant where the owner's craftsmanship shines, with a stylish wa-modern space and Private rooms.

This popular spot draws a refined, calm adult crowd. It has a luxurious feel, yet the owner's warm personality also makes it easy to relax.

Photograph:食べてる時が1番幸せ♡aki

The owner personally goes to the market every day and takes pride in making Special selections. They use shari (sushi rice) blended with red vinegar, white vinegar, and sugar.

Another highlight is that the sushi is served on tableware from the luxury jewelry brand Tiffany. It adds a modern touch to traditional sushi.

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Their specialty is said to be sushi topped with aori-ika (bigfin reef squid), caviar, and truffle salt. The rich aroma the moment it hits your mouth pairs well with the squid’s springy texture.

When the caviar pops, its just-right saltiness brings out the squid’s sweetness to the fullest, they say.

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Kitashinchi Sushi Tempura Iwai is a restaurant where you can enjoy sushi and tempura made with plenty of seasonal ingredients. You can dine here while taking in the feel of the changing four seasons.

Inside, the white wood counter seats are arranged in an L shape. The hinoki (Japanese cypress) door creates a calm space that makes you forget the noise of the city.

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The dishes in the course change with the season. The sushi toppings also use ingredients at their seasonal best, so they are said to bring out plenty of flavor.

At lunchtime on weekdays, there is also a reasonably priced set where you can enjoy 8 pieces of different kinds of sushi. Quality sushi and a la carte dishes are served.

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Tempura, which wraps each ingredient’s natural flavor and appeal in a light batter, is said to let the taste of the ingredient spread through your mouth the moment you take a bite. They use treasures from the sea and the mountains, but the especially recommended items are said to be the fresh seafood.

The tempura made with premium ingredients such as abalone and uni (sea urchin) is also highly recommended and not to be missed.

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Kitashinchi Sushi Senkodo is a place where you can enjoy sushi at a good value in a luxurious Japanese modern space.

From the counter seats, you can see the irori (traditional sunken hearth) and the cooking in action, which adds to the live atmosphere. The Private room, designed with privacy in mind, has a calm and refined feel.

The restaurant’s carefully crafted sushi uses Special toppings sourced from around Japan. The shari (sushi rice) is made with akazu (red vinegar), known for its strong acidity and rich sweetness, and their own blend brings out the flavors of the ingredients.

They adjust the filleting method and aging level for each ingredient, and every piece is said to be thoroughly refined down to the way it is shaped.

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For the à la carte dishes, you can enjoy seasonal flavors. They also recommend the meat dishes cooked with just the right heat and the charcoal grilled items cooked over an irori (sunken hearth).

They always stock about 50 kinds of Japanese sake sourced through their own channels. They also carry seasonal limited editions and rare labels.

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Osaka Izumisano-ko Katsuzushi is a sushi restaurant where you can enjoy fresh, hearty sushi at a reasonable price, and the toppings are delivered straight from Izumisano-ko (Izumisano Port), where seafood from Osaka Bay is gathered.

Another draw is the friendly interior, which does not feel too formal. That is one reason it is so popular: you can relax and enjoy authentic sushi without feeling stiff.

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They serve the freshest, highest quality seafood delivered daily, prepared with traditional techniques and the skill of sushi chefs.

The menu is built around seasonal fish, such as sawara (Spanish mackerel) in spring and shimaaji (striped jack) in summer. Another feature is the use of edible flowers, arranged in a bright and colorful assortment.

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Not just the colorful appeal of sushi, the à la carte dishes are full of playful touches too. There are more than 10 kinds of tempura skewers, made by lightly frying fish and vegetables in a thin batter until crisp, then serving them on skewers.

They are said to have a great balance of the batter’s light texture and the juicy ingredients inside. They recommend eating them with matcha-flavored salt.

Sushi Matsui is a restaurant where you can enjoy Special top quality sushi with all five senses. It is in a convenient location, just a 3-minute walk from Umeda Station.

There are counter and table seats, and at the counter, the chef serves each piece one by one.

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They take real care with the sushi rice here, cooking it in a Clay Pot and using red vinegar. You can also enjoy sushi with unusual combinations that are rare at other places.

The recommended "Uni Dog" is a great item that combines fresh uni (sea urchin) with rich, melt-in-your-mouth toro (fatty tuna). The freshness is said to be so good that it starts to melt at room temperature.

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The signature toro-taku maki (fatty tuna and pickled daikon roll) is said to be a popular item that many people order. There were also lots of reviews saying they ordered it at the end of the meal. It is a maki sushi roll made with tuna and takuan (pickled daikon), a well-known dish in Japan.

The bright red of the lean tuna and the yellow of the takuan create a vivid contrast, and the beautiful cross-section makes it appealing to look at as well.

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Umeda Sushi Yokota is a sushi restaurant near Tsuyunoten Jinja (Ohatsu Tenjin), close to Umeda Station. It is a sister restaurant of Tenfura Yokota, a famous sushi and tempura restaurant in Tokyo.

The interior is refined and calm. With its wood grain counter and soft lighting, the space feels warm and comfortable, so guests can relax without feeling tense.

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The sushi served here is in Edo-mae style, with fresh seafood formed in thick cuts over the restaurant's own shari (sushi rice) seasoned with akazu (red vinegar). Careful prep work is said to bring out the best in each ingredient.

You can enjoy a course that combines seasonal toppings Specially selected by the head chef with tempura that carries on the flavors of a famous restaurant.

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The tempura is prepared with a secret blend of flour and oil, and is known for its crisp, light texture. The frying technique really stands out, with a crunchy batter and an excellent bite that makes the most of the ingredients’ freshness.

To bring out the natural flavors of the ingredients, they recommend enjoying it simply with salt or lemon.

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Umeda Sushi Koshitsu Miyagawa is a restaurant where you can enjoy sushi and small dishes that bring out the natural flavor of the ingredients. They say you can enjoy the flavors of famous restaurants from Hokkaido and Tokyo right in Umeda.

The interior has a warm yet stylish feel. There are also several fully private rooms, so you can spend time in a calm and relaxed space.

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The sushi prepared by the head chef, who is said to have trained at some of Tokyo’s top renowned restaurants, is popular for its careful work and the Edo-mae-zushi (Edomae sushi) techniques you can feel throughout.

The shari (sushi rice) is seasoned with akazu (red vinegar) and formed into slightly smaller pieces, making it just the right size not to get in the way of the neta (topping). Some say the vinegar has a nicely balanced tang that brings out the quality of the ingredients.

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At lunch, you can enjoy seasonal neta (toppings) and dishes in a reasonably priced course. In particular, some say the “Ikura no Ko-don” Rice bowl has glistening pearls of salmon roe, and the rich flavor after the little pop in each bite is the best.

Another highlight is pairing the meal with drinks selected by a Japanese sake sommelier.

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Umeda Sushidokoro Ikou is a restaurant where you can enjoy jukusei-zushi (aged sushi) prepared by a chef trained at a well-known Japanese restaurant. It is on the second floor of a building, an 8-minute walk from Umeda Station.

As you go up the stairs, a calm space opens up that makes you forget the busy streets of Umeda. It also has Private room seating.

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You can enjoy Omakase aged sushi, crafted to bring out the full flavor of the ingredients through methods like aging and finishing them over charcoal for a fragrant touch.

The shari (sushi rice), made with a unique blend of 3 kinds of akazu (red vinegar) and rice vinegar, is said to use honey for sweetness. It seems to add careful craftsmanship and a delicate flavor.

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The sushi and à la carte dishes also pair well with drinks, so you can enjoy how well the food and drinks go together.

Their wide lineup of Japanese sake is Special selected with sushi pairings in mind. They also offer a broad range of labels, including Domestic whiskies such as "Yamazaki" and "Hakushu," as well as shochu.

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Sushi Sora is a by reservation only restaurant where you can enjoy sushi made with seasonal seafood. It also has Private rooms, and the white wood tables give the space a clean feel.

The restaurant also has a playful side, such as entering a passcode when you come in. It is a stylish space, with soft lighting glowing in the dim interior.

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You can enjoy authentic Edomae-zushi (traditional Edo-style sushi). Edomae-zushi refers to the traditional sushi of the Edo period made with seafood caught in Tokyo Bay. The seafood is said to be extremely fresh, with seasonal fish and shellfish served at their best.

With Kutani-yaki (Kutani ware) chopstick rests you can choose from and elegant tableware, you can enjoy the sushi even more.

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The "Hoshi Course," where you can enjoy sushi and dishes made with seasonal ingredients, is the Most Popular. Since the toppings change depending on the season, part of the fun is discovering them when you visit.

The seasonings, such as ponzu sauce and umezu (plum vinegar), as well as the desserts, are also homemade. Another highlight is that you can enjoy pairings with Japanese sake.

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Sushi Karasu Umeda Ten is a restaurant where you can enjoy sushi made with carefully selected shari (vinegared rice) and iki-ika (live squid) in a calm, relaxed setting, and it is a 5-minute walk from Umeda Station.

There are 7 seats in total, with counter seating only, and the owner says this setup reflects his wish for guests to watch the food being prepared up close.

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You can enjoy Omakase sushi with seasonal dishes. The rice, cooked in a high-end rice cooker, is said to be so good that it would not be an exaggeration to say the rice is the star.

They are particular about using both red sushi rice and black sushi rice. The black sushi rice, made with squid ink, is rare even among other restaurants and is said to catch your eye.

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The "oyogi ika sugata-zukuri (whole live squid sashimi)" also lets you enjoy the live feel of it being prepared right in front of you. Shipped directly from the production region, its transparency shows how fresh it is. It is said to pair well with the sweet "Hishiku Shoyu (Hishiku soy sauce)," a Kagoshima based soy sauce.

The geso (squid tentacles) and mimi (squid fins) can also be enjoyed as tempura or simply grilled with salt.

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Okazaki is a sushi restaurant founded in 1990 and run by its second-generation owner. It is one of the long-loved spots in Umeda, an area lined with restaurants.

The bright, refined Japanese-style interior is a big draw, and the single-slab hinoki (Japanese cypress) counter comes especially recommended. Guests can enjoy authentic sushi here while still feeling at ease in the friendly atmosphere.

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They consistently use techniques that define Edomae-zushi (Edo-style sushi), such as aging, sujime (vinegar curing), and aburi (searing).

Another part of the appeal of Edomae-zushi is that you can enjoy anago (conger eel) as nimono topped with a sweet sauce or as aburi sushi seared directly over charcoal.

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The “kaisen chirashi-zushi (scattered sushi with seafood)” served at lunch is a seafood Rice bowl topped generously with tuna, seasonal white fish, shrimp, and other ingredients.

The high freshness and wide variety of toppings let you enjoy many kinds at once, which is a nice plus. You can casually enjoy the essence of authentic sushi.