Photograph:shigephone
Nakazakicho Station, located in Kita Ward, Osaka City and just one subway stop from Umeda, is a popular area filled with shops and cafes renovated from kominka (traditional Japanese houses). Around Nakazakicho Station, you can find many sushi restaurants where you can enjoy fresh toppings. This time, we have put together a list of recommended sushi restaurants around Nakazakicho Station.
Created: July 21, 2026
This article is based on6,007Tabelog reviews.
Table of Contents
Photograph:草間大作
Maeda is a sushi restaurant about a 10-minute walk from Nakazakicho Station on the Osaka Metro Tanimachi Line. You can enjoy Edomae-zushi (Tokyo-style sushi), made with careful prep such as curing the toppings in vinegar.
The restaurant has counter seats only, giving it a calm atmosphere.
Photograph:S.fu
At the restaurant, they serve freshly made sushi brushed with Yuasa shoyu (soy sauce) from Wakayama Prefecture. For the shari (sushi rice), they use akazu (red vinegar), known for its mild acidity.
The rich flavor of the soy sauce is said to bring out the goodness of the fresh toppings and the shari.
Photograph:S.fu
They also offer a wide selection of à la carte dishes made with seafood, including sashimi (raw sliced fish) and grilled fish. The popular Omakase course lets you enjoy a full range of the day's recommended dishes.
They also stock a good lineup of carefully selected Japanese sake sourced from all over Japan.
MooNR
Nama kensaki ika (fresh swordtip squid) → The hidden scoring made the texture really fun! Hirame (olive flounder) → Great bite. I do not usually find hirame that tasty, but this one was so good that I wanted one more piece. Zuke maguro (marinated tuna) → This is exactly what you want. A bold akami (lean tuna). It had a rich, full flavor. Kinmedai (golden eye snapper) → Its distinct sweetness spread across the palate, giving it a refined, high-end taste.
Source:MooNR's review
Ｉｔ'ｓまんぷく
The sushi served at the counter seats was all fresh and excellent, with careful craftsmanship shining through! The toppings in the photo are so beautifully shaped that you can’t help but admire the nigiri. Not only the sushi, but also the a la carte dishes and grilled fish were tasty, and they paired well with drinks. They also have a wide selection of Japanese sake
Source:Ｉｔ'ｓまんぷく's review
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Photograph:たかみん@神戸グルメ
Kitaro Zushi Toganocho Ten is a sushi restaurant about an 11-minute walk from Nakazakicho Station. It has sister locations in Namba and Shinsaibashi.
Inside, there are zashiki (tatami seating) seats as well as counter and table seating. The stylish interior has a cafe-like atmosphere.
Photograph:K.I8989
This restaurant serves shari-koma sushi (bite-sized sushi). It uses fresh neta (toppings) sourced daily.
Because the sushi is on the smaller side, many reviews say they love being able to try a variety of neta.
Photograph:ゆいぴぴんく
Robatayaki (charcoal grilled hearth cooking) slowly grilled over charcoal is also one of the restaurant's signature menu items. A popular dish is the richly fatty “Otoro Iwashi Yaki (grilled extra fatty sardine).”
The robatayaki shrimp comes peeled before serving, so it is said to be very easy to eat.
デニム王子
This restaurant has a welcoming feel that makes you want to come back regularly. I always order the standard luxury course. The aburi toro iwashi (seared fatty sardine) is a must, of course, but I also never skip the aburi ebi (seared shrimp).
Source:デニム王子's review
noa_x
The specialty toro iwashi (rich fatty sardine) is a must-try dish. It is nicely rich with fat and has a melt-in-your-mouth texture. The balance of the lightly seared aroma and savory flavor was perfect◎The sushi was also so reasonably priced it was Surprising! It was also fun to watch it being grilled right in front of the counter, making this a place you can enjoy with both your eyes and your taste buds◎
Source:noa_x's review
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Photograph:スヌー坊
YAKITORI TO SUSHI NO HI is an izakaya where you can enjoy both sushi and yakitori (grilled chicken skewers). It is located a 12-minute walk from Nakazakicho Station.
The interior has an open feel with wood-based decor, making it a good choice when you want to enjoy a casual meal.
Photograph:moz1187
Sushi made with fresh seafood can be ordered from just one piece. The balance between the neta (topping) and shari (vinegared rice) is good, and it is also perfect as a finishing dish with drinks.
Popular items also include menus loaded with luxurious toppings, such as “kobore ikura (overflowing salmon roe)” and “kobore uni (overflowing sea urchin).”
Photograph:ゆみグルメ
The restaurant uses kyo-jidori (Kyoto local chicken), freshly butchered that morning, for its yakitori. It has a firm bite, with rich umami and sweetness.
They say the grilling is spot on, with a fragrant outside and a plump, juicy inside.
やまこ0204
Yakitori and sushi are the main dishes, and everything was really delicious. The sashimi slices were thick, and the sushi toppings were very large, so the meal felt satisfyingly substantial. For a course with All you can drink, the portions were generous overall and left us full.
Source:やまこ0204's review
hirohiro.gourmet
• Toro-taku maki (fatty tuna and pickled daikon roll)
This sushi roll has an amazing balance of rich toro and crisp takuan. It’s simple, but you can tell how high the quality is in one bite. The balance of texture, flavor, and saltiness is so perfect that you could keep eating piece after piece.
Source:hirohiro.gourmet's review
199
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Photograph:ぐるびっしゅ
This sushi restaurant is a 5-minute walk from Nakazakicho Station. The interior, with its dreamy aquarium, has a lovely hideaway feel.
There are also several Private rooms with table seating and Sunken kotatsu seating. If you want to use a Private room, it is recommended to book in advance.
Photograph:ぐるびっしゅ
The restaurant mainly sources its ingredients from Toyosu, Miyazu in Kyoto, and Amakusa in Kumamoto. For the shari (sushi rice), they use their own blend of 10-year-aged akazu (red vinegar) from Kyoto and high quality junmai-su (pure rice vinegar).
The sushi, shaped by highly skilled craftsmen, is said to be so good it will make your cheeks fall off.
Photograph:kenta-crv
The menu at the restaurant has only two options: the Ogetsu Course and the Matsu Course. Both courses let you enjoy 10 pieces of nigiri (hand-formed sushi) made with seasonal toppings.
The signature risotto served at the end is said to be a perfect match of the rich flavor of abalone broth and fresh cream.
ぐるびっしゅ
Everything was so good it was hard to choose, but my particular favorites were the large kuruma ebi (tiger prawns) from Amakusa with an irresistible plump texture cooked to a semi-rare finish, top grade ni-anago (simmered conger eel) whose quality was clear the moment it hit my mouth, and the abalone liver sauce risotto taught directly by a famous restaurant in Kitashinchi.
Source:ぐるびっしゅ's review
kahir442
The atmosphere of the restaurant is very nice. There is also a faint fragrance that creates a relaxing feel. The sushi was excellent, but the risotto at the end was rich and especially delicious. They also have a wide selection of Japanese sake, and every one paired perfectly with the sushi.
Source:kahir442's review
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Photograph:momo-rose
Located about a 14-minute walk from Nakazakicho Station, Sushi Amato is a popular spot known for its tasty jukusei Edomae-zushi (aged Edo-style sushi).
The interior has a Japanese-modern design and an elegant feel. In addition to counter and table seating, there is also a Private room for up to 5 people.
Photograph:キヨキヨヨキヨキ
What Sushi Amato serves is jukusei Edomae-zushi (aged Edo-style sushi), crafted to bring out the full flavor of each topping. The shari (sushi rice) is made with a custom blend of "Oidemai" rice from Kagawa Prefecture and red vinegar.
The slightly firm shari and generously sized toppings make it especially satisfying to eat.
Photograph:ab8436
Course menus and Omakase nigiri are popular because they let you enjoy a little of many different kinds of sushi.
Many reviews say they use plenty of ikura (salmon roe) and uni (sea urchin), making it a great value.
chii.881
The otoshi (appetizer) was excellent to begin with! It was shijimi (basket clam) clear soup, gari (pickled ginger) with free refills, and ikura (salmon roe). The sushi was of course delicious too. The vinegar was nicely balanced, and they even asked whether I wanted wasabi or not. The atmosphere of the restaurant was calm and very lovely, yet it also felt friendly and very comfortable somehow.
Source:chii.881's review
2ec32c82342
They serve the sushi one piece at a time. It starts with otoro (fatty tuna). Everything was really delicious, but my favorites were the akaebi (red shrimp), kohada (gizzard shad), which is rare to find in Osaka, and the eel. I think the chawanmushi (savory egg custard) was the best I have ever had. It was topped with plenty of ikura (salmon roe). The sushi was beautiful to look at as well.
Source:2ec32c82342's review
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Photograph:www.doom.now.cc
Sushi Senzu Honten Osaka Ekimae is a sushi restaurant in the Umeda area, an 11-minute walk from Nakazakicho Station. In addition to Osaka, it also has a sister shop in Roppongi.
The restaurant has both counter and table seating. It has a bright atmosphere, so it looks easy to stop by even on your own.
Photograph:shigephone
The restaurant’s hon-maguro (bluefin tuna) comes from a tuna specialty supplier trusted by famous restaurants. For the shari (sushi rice), they use their secret akazu (red vinegar), aged for 10 years, and rice cooked with their own custom blend.
The popular Omakase menu comes in a choice of 3 options: 5 pieces, 10 pieces, or 15 pieces.
Photograph:おひとり様多め
At lunchtime, you can also enjoy quick Rice bowl menu items. The photo shows the limited-quantity Umi no Sachi Don (Seafood Rice bowl).
The toppings are bright and colorful, which really whets the appetite. You can also choose options such as the Hon Maguro Zuke Don (Marinated Bluefin Tuna Rice bowl), generously topped with tuna.
こま1103
I visited for lunch. We ordered various A la carte dishes. The size of the sushi rice was just right, and everything was very good. There was akami maguro (lean tuna) with karashi (Japanese mustard), which was unusual, so I tried it and it was very good.
Source:こま1103's review
÷13
・Sensu 15-piece nigiri
I finished the 15 pieces in no time and enjoyed them without feeling weighed down. What stood out most was the unagi (eel): the skin was grilled to a very crisp finish, yet it still paired perfectly with the shari (sushi rice), making it a very well-completed piece of sushi.
Source:÷13's review
571
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Photograph:まぁ1005
Located a 6-minute walk from Nakazakicho Station, Sushi to Shabushabu No.8 is a popular restaurant where you can enjoy not only a wide variety of sushi but also All you can eat kuroge wagyu (Japanese Black beef) shabushabu.
In addition to table seating, the restaurant also has Private room options that are perfect for group meals. The colorful neon lights give it a fun, pop atmosphere.
The sushi comes in a wide variety, including not just seafood but also rolls and even meat sushi. The tartness of the akazu (red vinegar) is mellow, and people say you can keep eating it forever.
There were many reviews saying the All you can eat course offers great value for money.
Photograph:みんグルメ☆
There are 14 kinds of dashi (Japanese soup stock) for the shabu-shabu in total. They also offer many kinds of dipping sauces, so you can enjoy all sorts of flavor combinations with the dashi.
It is also nice that you can choose not only beef, including Japanese Black Wagyu, but also pork and chicken.
Pakumogu.07
The meat ranges from lean cuts to well marbled ones, and when you quickly cook the thin slices, they turn out incredibly tender…! It is the kind you could keep eating forever. The vegetables are self service, so you go get them yourself! The sushi was also high quality, especially the shrimp, which was plump and big, and the ikura gunkan (salmon roe battleship sushi), octopus, and shellfish were all fresh, making it feel like we had come to a regular sushi restaurant.
Source:Pakumogu.07's review
I went with the lunch-only course where both seafood sushi and shabu-shabu are All you can eat! There was a wide variety, and both the sushi and shabu-shabu were high quality, so overall the level of Manzoku was high! The nori dog came in two kinds, negitoro (minced tuna with green onion) and torotaku (fatty tuna with pickled daikon), and the minced tuna in particular was very generous, making it satisfying to eat, with a smooth texture and great taste!
Source:https://www.doom.now.cc/en/osaka/A2701/A270101/27130393/dtlrvwlst/B520763713/
318
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Photograph:ギャルソンヌ
"Sushi to SAKE Chayamachi Marry" is a sushi restaurant located a 9-minute walk from Nakazakicho Station. The interior has a Japanese modern style and a calm atmosphere.
In addition to counter and table seating, the restaurant also has terrace seats. They offer a wide selection of Japanese sake, so it is also recommended for people who enjoy drinking.
Photograph:よっこいごはん
The seafood toppings are sourced daily from Osaka Chuo Oroshi Gen Market. For the sushi rice, they use rice from Kyoto and carefully selected akazu (red vinegar).
The balance of the slightly larger toppings and slightly smaller sushi rice is just right, and it is said to be perfect as a snack to go with Japanese sake.
Photograph:Boar
For lunch, you can choose from a wide range of menu items, including set meals and Rice bowls. The photo shows the popular "Higawari Nigiri Lunch".
Along with the sushi, it comes with lots of side dishes such as kobachi (small side dishes) and miso soup, which makes it feel quite lavish. Everything is said to be delicately seasoned and very filling.
ゆん181557
Every piece of sushi was really delicious. The shrimp was plump and springy, and the toro (fatty tuna) melted in my mouth. The food came out quickly too. There is seating outside as well, but it was very lively, so reservations are recommended.
Source:ゆん181557's review
ぺーさんさん
The sashimi was fresh, and the sushi was also great, with red vinegar rice that made it easy to enjoy as small bites with drinks. The quick small plates also went well with Japanese sake, and I found myself sipping away. They also had seasonal sushi and à la carte dishes, so I was very satisfied.
Source:ぺーさんさん's review
350
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Photograph:ゆきこグルメ
Taishu Sushi Sakadokoro Uoshin Sakaba is a restaurant where you can enjoy sushi, izakaya dishes, and other à la carte items, along with drinks that pair well with the food.
It is about a 6-minute walk from Nakazakicho Station. Inside, there are table seats and counter seats, as well as relaxing Sunken kotatsu seating.
Photograph:ダディまる
You can enjoy a wide lineup of sushi, from classic picks to creative sushi. The toppings are fresh, and every piece is said to have a taste you never get tired of.
The menu is also popular for items like Bucchigiri Funamori (over-the-top boat assortment), which lets you enjoy plenty of fresh seafood.
Photograph:katsumasaくん
The photo shows the popular menu item “Hamideru Torotaku.” The rich toro (fatty tuna) and the crunchy takuan (pickled daikon) make an excellent Combo.
You can also choose unique menu items such as “Sushi Dog” and “Wagyu Uniku Sushi.”
ゆきりん☃︎
It's great that you can order one piece each of whatever sushi you like⟡.· Even though it's easy on the wallet, the sushi rice uses akazu (red vinegar), which is impressive too◎ I especially liked the tsubugai (whelk) and akaebi (red shrimp)(*´˘`*)The hamideru series is a must-order, so I went with torotaku! The tuna looks like it might topple over from gravity( ˊᵕˋ ;)The toppings are fresh, and they go great with drinks.
Source:ゆきりん☃︎'s review
yoshyoshi4416
・Hamideru toro-taku (overflowing fatty tuna and pickled daikon)
It was sticking out so much that I wanted them to rename it "hamidete sugiteru toro-taku"‼︎ That’s how much it was overflowing‼︎ Of course, the taste was great too, with the rich sweetness of the toro and the just-right tang of the takuan in perfect balance, making it an easy snack to keep picking at‼︎
Source:yoshyoshi4416's review
406
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Photograph:ki-tan-nekomaru
Oryori Sazae, about a 7-minute walk from Nakazakicho Station, is a restaurant where you can enjoy sushi, Tosa (Kochi Prefecture) specialty straw-fire grilling, and creative Japanese cuisine.
The interior has high ceilings and an open feel. On nice days, the terrace seats are also recommended.
Photograph:さとうさんですさん
The sushi rice uses rice from Hachidaime Gihei, a rice wholesaler in Kyoto. They use akazu (red vinegar) and shirozu (white vinegar) differently depending on the topping.
The balance between the topping and the sushi rice is said to be spot on, making you want to try all kinds of toppings.
Photograph:こきまる86
Warayaki (straw-fire grilling), the restaurant's signature dish, grills fresh ingredients over intense heat of 8～900 degrees. The meat and seafood take on a rich aroma, letting you enjoy the ingredients' natural umami.
It comes with various yakumi (condiments), so you can also enjoy changing up the flavors.
たべろぐ226
・Toro-taku Maki
What stands out is the pairing of toro (fatty tuna) rich in fat with akami (lean tuna) that has a strong umami taste. The texture of takuan (pickled daikon) and its mild sweetness help reset the rich fat of the toro, which can otherwise feel heavy. Since the pieces are small, I finished them in no time.
Source:たべろぐ226's review
ミキサー大帝
The Beef Tongue is incredibly good, and with so many kinds of yakumi (condiments), you never get tired of it. The nigiri sushi with tuna and Sea Bream was also very good. The tuna may have been tenmi from hon-maguro (Pacific bluefin tuna); though it was akami (lean meat), it still had some fat and tasted great, and the Sea Bream was so fresh it had a firm bite.
Source:ミキサー大帝's review
888
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Photograph:www.doom.now.cc
Fukusushi Howaiti Umeda Ten is a sushi restaurant located in Whity Umeda, Osaka’s underground shopping arcade, about a 9-minute walk from Nakazakicho Station. The interior has a refined look with a pure Japanese style design.
In addition to sushi, you can also enjoy à la carte dishes that go perfectly with drinks.
Photograph:Aki7878
The toppings at this restaurant use fresh seafood bought daily at the market. The plump, springy toppings and the softly formed shari (sushi rice) are said to be a perfect match.
The popular Shun Nigiri 11-shu (11 seasonal nigiri varieties) lets you enjoy a little bit of seafood in season at a time.
Photograph:10sei26
The photo shows the lunch menu item “nigiri set meal.” It is a set that comes with 7 pieces of nigiri sushi and the restaurant’s signature menu item, kofuku-maki (lucky roll).
The toppings are said to be on the larger side, making it very filling. You can also choose the one-and-a-half serving size, which comes with 10 pieces of nigiri sushi and 2 pieces of kofuku-maki.
SHIPSCAT
There were also Rice bowls for a little over JPY1,000, but on this day I went with the JPY2,000 nigiri. The anago (conger eel), which I do not usually eat, was fall-apart tender and so good! The other sushi was of course delicious too! I even added a maki-zushi (rolled sushi) and chutoro (medium fatty tuna). The restaurant was clean, and the staff were very attentive, so it made for a really nice lunch time.
Source:SHIPSCAT's review
ミキサー大帝
What I really want you to see is the tekka-maki (tuna roll). It has almost the same amount of rice and tuna, so it is filling and tasty. Each topping is fresh and good too. The shrimp in particular was big and had a nice springy texture. The restaurant was also clean, so I had a pleasant meal.
Source:ミキサー大帝's review
270
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Photograph:みやchan♡
Sushi Matsui is a sushi restaurant about a 9-minute walk from Nakazakicho Station. You can enjoy Edomae sushi made with Domestic seafood.
The restaurant has a warm, homey atmosphere and fully private rooms, so it is a good choice when you want to dine in a private space.
Photograph:xxxxa12xxx
For the sushi rice, they use rice made from Akita Komachi (a variety of rice from Akita Prefecture) cooked in a Clay Pot.
The sushi rice, seasoned with rich akazu (red vinegar), is gently formed at body temperature with a soft texture, and is said to pair well with many different toppings.
Photograph:むうこ28
Items like assortments and Rice bowls are limited menu options available only at lunchtime, and the photo shows the “Honmaguro (bluefin tuna) nigiri assortment.”
It lets you enjoy the different great tastes of each cut, making it an irresistible menu item for tuna lovers.
tyatya2002
The shari (sushi rice) made with akazu (red vinegar) was impressive! The acidity did not come through too strongly, and it had a good balance that really brought out the umami of the topping, giving it a proper Edomae feel. They apparently use Akita Komachi rice from Akita Prefecture, and the distinct grains and sweetness were also great! Among the nigiri, the aburi toro (seared fatty tuna) stood out for its toasty aroma and the sweet richness of its fat, while the uni (sea urchin) was rich without a heavy finish, making it a highly satisfying piece.
Source:tyatya2002's review
ポチグルメ♂
What stood out most was the kensaki-ika (spear squid). It was topped with nishiki-goma (mixed sesame seeds) and takesumi-jio (bamboo charcoal salt), which gave it great flavor, and the sticky tenderness paired with its unique bite made it really tasty! I personally also like me-negi (young green onion), so I was happy it was included.
Source:ポチグルメ♂'s review
438
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Photograph:フランケンの嫁
Osaka Izumisano-ko Katsu-zushi Osaka Fukoku Seimei Biru Ten, about a 9-minute walk from Nakazakicho Station, is a restaurant where you can enjoy sushi made with fresh seafood shipped direct from the production region. It is said to have a sister restaurant in Kyoto.
The interior has a warm wooden feel, giving the place a calm atmosphere.
Photograph:♡nikochan♡
One feature of the sushi at this restaurant is that you can enjoy it not only with soy sauce, but also with different seasoned salts such as matcha-shio (matcha salt). The flavor is simple, which lets the toppings' umami come through more strongly.
The presentation looks refined, with visuals that make you want to take a photo.
They also offer a full lineup of à la carte dishes that go well as snacks with drinks. In particular, the "tempura kushi (tempura skewers)" is said to stand out for its playful look and excellent combination of ingredients.
They have a wide selection of Japanese sake, so you can look forward to enjoying the pairing with the food.
I ordered the nigiri (hand-formed sushi) & kushiten (tempura skewers) set. I had seasonal kochi (flathead) and isaki (grunt), and both were delicious. I also enjoyed all the tempura items, including eggplant, lotus root, and corn. The overall portion size and volume were just right.
Source:https://www.doom.now.cc/en/osaka/A2701/A270101/27140852/dtlrvwlst/B521126984/
ペポ29
The selection was very satisfying, with otoro (fatty tuna), uni (sea urchin), and a whole anago (conger eel) sushi piece, and we enjoyed them not with soy sauce but with four kinds of Special salt blended with ingredients like matcha. Since I do not usually eat sushi with salt, it felt very fresh, and every topping was very delicious.
Source:ペポ29's review
189
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Photograph:ちこちゃんといちご
Japonica Second, about a 9-minute walk from Nakazakicho Station, is an izakaya where you can enjoy sushi and a la carte dishes.
The interior has a stylish design, with blue indirect lighting adding a nice accent for a chic feel.
Photograph:ちこちゃんといちご
This restaurant offers not only classic nigiri sushi but also a wide lineup of creative sushi. For the toppings, they use seafood delivered directly from the production region and sourced from Toichi Shijo and Tenma Shijo.
They use plenty of fresh toppings, making the sushi very satisfying to eat.
Photograph:大阪グルメ佐木
The photo shows the restaurant’s signature menu item, the “ate assortment tamatebako.” It’s nice that you can try a variety of different dishes in small portions. Every dish is said to be seasoned in a way that pairs well with drinks.
There were also reviews saying that the presentation, with smoke coming out like a tamatebako (treasure box from folklore), is fun.
たかあましゆん
I was surprised by how good the otoshi (small appetizer) was to start with. The sushi and Japanese sake were also very good, and I was very satisfied! I was able to book a Private room, so I could enjoy my meal in a relaxed setting. I want to come again.
Source:たかあましゆん's review
りおろぐ
・Uniku (meat and sea urchin) & unagi (eel) butter sushi
The rich Combo of meat and uni (sea urchin) had a melt-in-your-mouth texture and tasted amazing^^ The unagi butter paired soft, tender eel with the rich aroma of butter, and I couldn’t stop eating it!
Source:りおろぐ's review
160
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Photograph:はなとしお
This sushi restaurant has a warm, homey feel, with a wood based interior. The counter seats come recommended, where you can watch the chefs make sushi and see the toppings in the showcase up close.
It is a 6-minute walk from Nakazakicho Station and is located inside Whity Umeda.
Photograph:すのわん
The restaurant uses akazu (red vinegar) in its sushi rice. They also pay close attention to temperature and humidity, and the rice is known for its pronounced tang.
The fresh toppings pair very well with the sushi rice, whose tartness also brings out a nice depth of flavor, making it the kind of taste you keep craving.
Photograph:momo-rose
Creative sushi with a strong visual appeal is also popular. The photo shows the "kaisen yukke (seasoned seafood tartare) uni (sea urchin) ikura (salmon roe) nose monaka".
The crisp monaka wafer balances the rich flavor of the fatty seafood, creating an excellent harmony.
すのわん
I ate so much! I really ate! Every piece had fresh toppings, and the nigiri sushi was very tasty. I especially liked the Spear Squid tentacles and the seared salmon.
Source:すのわん's review
momo-rose
The toppings are fresh, generously sized, and delicious! I also got to try the winter-only soft roe, and it was creamy with zero off notes! The toro (fatty tuna) practically melted in my mouth, and its rich flavor spread beautifully, making it fantastic. It is also fun to watch them shape the sushi and sear it right at the counter.
Source:momo-rose's review
272
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Photograph:www.doom.now.cc
Sushi Awabi, about a 9-minute walk from Nakazakicho Station, is a sushi restaurant on the 13th floor of Hankyu Umeda Honten. The interior has a warm wooden feel and a calm atmosphere.
You can enjoy sushi made with Special seafood selected from across Japan.
Photograph:hapisaku
The sushi rice here uses akazu (red vinegar) and is cooked a little on the firm side. It is shaped lightly, and they say it pairs perfectly with the topping's springy bite.
The lunch menu is popular because you can enjoy many different toppings at once.
Photograph:i.manamana
There are three course menus in total, made with seafood from Awajishima (Awaji Island). They also offer a course that includes a steak of Kuroge Wagyu (Japanese Black Wagyu), so it is recommended for people who want to enjoy both meat and fish.
The seasoning brings out the natural flavor of the ingredients, and it is said to be highly satisfying.
i.manamana
The three-kind sashimi platter even comes with chutoro (medium fatty tuna) and amaebi (sweet shrimp), which feels wonderfully indulgent. What a treat. It was my first time trying a large fig tempura! The sweetness of the fig went perfectly with salt. The Japanese sake goes down easy. Of course, every piece of nigiri was excellent too! The uni (sea urchin) sparkled with rice salt. The unagi (eel) was wonderfully thick and almost melted in the mouth. For a light snack to go with drinks, there was a shiso tekka-maki (tuna roll with shiso).
Source:i.manamana's review
hapisaku
I visited for lunch. I had the jukkan nigiri (10-piece nigiri sushi) and iburigakko cheese. The small shari (sushi rice) and fresh toppings were very delicious. The chawanmushi (savory egg custard) was also silky and delicately seasoned. The iburigakko (smoked pickled daikon) came with chrysanthemum petals. This dish was a pleasure for the eyes, enjoyable on the nose, and satisfying on the palate. When you eat something good, your body really appreciates it.
Source:hapisaku's review
74
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Photograph:www.doom.now.cc
About a 12-minute walk from Nakazakicho Station, Sushi Kappo Okina Zushi on the second floor of Hotel Hankyu International is a restaurant where you can enjoy sushi crafted with the outstanding skill of its chefs and kaiseki (traditional multi-course Japanese cuisine) made with plenty of seasonal ingredients.
The restaurant also has Private rooms, making it a good choice for group meals.
Photograph:yuricham.k
The sushi at this restaurant all stands out for its refined visual presentation. The fish is scored with a knife to match each topping, which is said to bring out a stronger umami flavor.
The yakumi (condiments) used as toppings are also chosen to suit each piece, and some reviews say you can enjoy the changes in flavor.
Photograph:sakkan13
The lunch menu is popular because you can casually enjoy kaiseki (traditional multi-course cuisine) that includes sushi. The dishes are colorful and really whet the appetite.
The kaiseki is said to have a delicate flavor built around rich dashi, and it pairs perfectly with drinks such as Japanese sake.
おつまみ小魚
You can clearly feel each grain of the shari (sushi rice), and the nigiri is shaped so it loosens the moment it goes into your mouth. The balance with the topping is just right too. Some pieces are eaten with salt, others with wasabi soy sauce... It was great to see how carefully they seasoned each one to match the fish of the day.
Source:おつまみ小魚's review
カヨカヨ
Sushi with every detail thought through, right down to the temperature, acidity, and softness of the shari (sushi rice). Because the rice is so good, you can enjoy sushi that really stands out. For me, the biggest draw is that they have uni (sea urchin) from Awajishima (Awaji Island).
Source:カヨカヨ's review
55
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Photograph:www.doom.now.cc
Sushi Karasu Umeda Ten, about a 4-minute walk from Nakazakicho Station, is a place where you can enjoy sushi made with shari (sushi rice) cooked in a Vermicular pot.
The restaurant has counter seats only, where you can watch the chefs at work, so it is recommended for people who want to enjoy a live atmosphere.
Photograph:yunchanworld
At this restaurant, they use both aka-zu (red vinegar) rice and kuro-shari (black sushi rice) mixed with ingredients like squid ink, choosing between them depending on the topping.
Kuro-shari has a stronger acidity and is said to pair well with rich flavored toppings. The squid nigiri in the photo has a beautiful contrast of black, white, and yellow.
Photograph:toko☺︎
The photo shows the signature dish, "Oyogi Ika Sugata-zukuri". They prepare fresh squid delivered directly from the production region right in front of you.
When eaten with rich Hishiku Shoyu (Hishiku soy sauce), the squid's distinctive sticky texture and sweetness stand out even more.
@ssaakk
Every piece of nigiri (hand-formed sushi) is neat and refined, with a wonderful sense of harmony with the rice. The rich, melting fat of the wild buri (Japanese amberjack) from Kyoto, the deeper umami of the kombu kelp-cured tai (sea bream), and the light finish of the hiraaji (striped jack)...each piece stands out with its own character. The small Rice bowl topped with crab, uni (sea urchin), ikura (salmon roe), and caviar is so luxurious it naturally brings a smile to your face, like a jewel box from the sea!
Source:@ssaakk's review
yunchanworld
The nigiri starts with classics like buri (yellowtail), Sea Bream, and shime-saba (cured mackerel), and also includes a luxurious piece topped with crab, uni (sea urchin), ikura (salmon roe), and even caviar. After a chawanmushi (savory steamed egg custard), tsubugai (whelk) and otoro (fatty tuna) are served with squid ink rice, making them impressive in both looks and taste. The meal continues with ika no karasumi (dried mullet roe with squid), kinmedai (golden eye snapper), shrimp, and akami no zuke (marinated lean tuna), and each one really brings out the flavor of the topping.
Source:yunchanworld's review
127
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Photograph:miigoro5656
Kaisen Sakaba Webisu Umeda Neon Yokocho is about an 8-minute walk from Nakazakicho Station and is located near Hankyu Higashidori Shopping Street. It is popular for enjoying seafood sushi, meat sushi, and drinks that pair well with the food.
Inside, the colorful lighting creates an eye-catching look. There is also a Private room with sofa seating.
Photograph:わぃさな♡︴大阪【モデルが回るグルメツアー】
They are known for their wide variety of sushi. The balance between the shari (sushi rice) and toppings is good, and both the taste and presentation are enjoyable.
You can order either A la carte or All you can eat, which makes it appealing that you can eat as much as you like.
Photograph:ゆーと75396
The course menu with all you can eat sushi and Kuroge Wagyu (Japanese Black beef) shabu-shabu is this restaurant's signature offering. They also have all you can eat options at lunchtime, as well as A la carte all you can drink menus.
Reviews said the drinks are fun too, with original menu items such as the "Adult Cola Float."
ゆーと75396
The meat sushi was excellent, and I was surprised that an All you can eat meal at this price even included uni (sea urchin) for the seafood sushi. And it was delicious too. The food came out quickly, and the All you can eat experience was very worthwhile.
Source:ゆーと75396's review
わぃさな♡︴大阪【モデルが回るグルメツアー】
As the name suggests, uniikura niku-zushi (meat sushi topped with sea urchin and salmon roe) brings together popping ikura (salmon roe), creamy uni (sea urchin), and juicy, rich meat in a triple match. It melted in my mouth. The ikura and Wagyu nikumabushi (meat over rice), I absolutely recommend trying this! This also features rich Wagyu arranged one slice at a time like a curtain. The meat melts in your mouth, followed by the ikura. So good.
130
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Photograph:ゆうきyuuki
This sushi restaurant is a 6-minute walk from Nakazakicho Station. The interior has a Japanese modern design and includes several Private room options that can accommodate different group sizes.
They always stock about 15 kinds of Japanese sake, so it is a great choice if you want to enjoy sushi paired with Japanese sake.
Photograph:atom.tom
The sushi at this restaurant uses fresh toppings shipped direct from the production region. A la carte orders are available from 2 pieces per person.
The plump, springy toppings and the sushi rice with a nicely balanced tang make an excellent Combo, according to reviews.
Photograph:優一郎
The course menu, where you can enjoy a variety of dishes such as motsu-nabe (offal Hot Pot), robatayaki (fireside grill dishes), and fried items, seems to be popular.
There are many filling dishes and items that pair well with drinks, and many reviews said the experience was highly satisfying.
ぼすべいびーグルメ
The menu centers on fish dishes, and the sashimi assortment and sushi are properly delicious, so it is highly satisfying when you are in the mood for seafood today! Another nice point is that they also offer seasonal fish. They have a decent selection of drinks too, and you can enjoy them with Japanese sake.
Source:ぼすべいびーグルメ's review
atom.tom
Aburi salmon nigiri! The sweet, melt-in-your-mouth salmon with that nice seared aroma was so good! Next was hotate (scallop) nigiri! The larger hotate had a really great texture, and it was so tasty that I ended up ordering more without even realizing it
Source:atom.tom's review
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