How can you come to Osaka without experiencing a sushi omakase?

Hidden deep in the bustling Tenjinbashisuji shopping street, near Osaka Tenmangu Station, is a sushi restaurant called Osaka Tenmangu 鮨とよなが. This small restaurant has a limited seating capacity of only 9 seats. The chef of the restaurant studied at a famous sushi restaurant in Kitashinchi and insists on purchasing a variety of top quality sashimi from Toyosu wholesalers, with a special emphasis on fresh tuna.

In addition to the main character sushi, the restaurant also prepares some amazing side dishes. Among them, "foie gras with Nara sauce" has become a dish that has been passed down by word of mouth among diners. The fat of the foie gras and the sweet and sour of the nara sauce are a perfect combination. The first half of the course features delicate one-piece dishes and small plates, while in the second half, you can enjoy a balanced selection of ingredients, including whitebait, redfish, shellfish, and kohlrabi, as well as sushi shakshuka.

Located 3 minutes on foot from Osaka Tenmangu Station, this restaurant is said to be the birthplace of oshi-zushi. The restaurant was established in Meiji 24, and the founder of the sushi restaurant, Mr. Tsuneyoshi Nakanishi, used a large amount of akihabu (Japanese swordfish) caught in Osaka Bay at the time as a raw material, and the sushi, which was sliced into two pieces and wrapped tightly in a cloth, was very well received.

Due to the increase in the price of swordfish, they started to use mackerel as a material, making the current shape of oshibori sushi more like a box shape, which is easier to press than the boat-shaped molds. "Kake-aji stick meal" is a very popular dish next to oshi-zushi. The freshness of the scads and the wasabi soy sauce go well with the mild vinegared rice flavor of the stick sushi made from fresh, thick-fleshed live scads.

Sushi Division しん is located a 7-minute walk from Tenjinbashisuji Rokuchome Station, and about a 13-minute walk from Tenmangu Station. The restaurant has an L-shaped bar seating with only 8 seats. You can enjoy cooked sushi and other carefully prepared seafood dishes. The

Maikozuru white squid is a dish that shows off its flavor with knife work, and is processed in cold water, hot broth, and cold water again to add elasticity, flavor, and sweetness to the squid. It is purposely frozen and used to make it sweeter and softer.

Located in Higashi-Shinsaibashi Nitome, a 3-minute walk from Nagahoribashi Station, "Sushi Shizuku" is a restaurant built in a modern and stylish manner. The exquisite sushi created by Otaru-born chefs is a favorite among diners, and the cuttlefish, which has been knifed 700 times, is highly recommended.

The specialties feature side flounder, which mimics the appearance of koi carp, and use a variety of ingredients to add beauty and texture. Side flounder is a tasty fish with tender flesh and rich flavor. To begin with, edible flowers are delicately embellished on the flounder to bring rich color and visual effect to the dish. In addition, seaweed is also part of this dish. The dark color and texture of the seaweed adds layers and flavor to the overall presentation.

Deep in a narrow alley in Osaka's bustling Shinsaibashi district, there is a sushi restaurant called "Mitsumoto", which has a small bar with only six seats. The owner's handmade Edo-mae sushi is not only delicious, but his friendly personality creates a sense of natural harmony in the restaurant. The fish used at the restaurant is sourced from the local Tsuruhashi market and is the freshest and most delicious seasonal ingredient.

The sushi rice is cooked a little harder and melts in your mouth. The sushi base of Mitsumoto's Shirataki Sushi is lightly sweetened and refreshed with white vinegar rice, which harmonizes with the various sushi toppings. The sushi here not only showcases the freshness of the fish itself, but also lets you enjoy the flavor of each bite with your eyes and tongue at the same time, thanks to the fine knife work.

"Sushi Higuchi" is located about 5 minutes walk from Shinsaibashi Station of Midosuji Line. When ordering fish, you are free to choose your favorite fish and have it seasoned according to your choice. You can choose from sushi shaking, searing, or any other type of seasoning you prefer. The sushi rice used at

Sushi Higuchi is made with a slightly harder red vinegar concoction, and this texture is impressive. In every bite, you can feel the sourness of the vinegar rice and the texture of the rice, which combines perfectly with the fish served with it.

"Sushi Mitsushin is a fully-reserved sushi restaurant located in Chuo-ku, Osaka, which was first listed in Michelin in 2023 and has received a high rating of 4.34 out of 5 from the food review website 食べログ. Sushi Sanshin offers fully reserved set menus. The "Anchovy Seaweed Maki" is made with Anchovy caught from Osaka Bay and served in a seaweed roll with kombu and sprouts in sweet and sour vinegar, so you can savor the full flavor of the seafood.

There is also a popular ending meal called "Habu Maki", which uses herbs from the Forge House Farm as the roll. The combination of vinegared rice and herbs is excellent, bringing out a refreshing flavor that is perfect for ending a meal with a refreshing taste.