Osaka, Japan｜Sushi Ōhata

RESERVATION ONLY. No seats are available in 2024. maybe, there are no seats in 2025 too. if u wannna go to ohata, u should go to ohata's branch.

I have had a great experience here with their delicious meal.

[Check Point] ■A sushi restaurant in Osaka that is difficult to reserve and is booked all year round by regular customers. ■Course duration: 1 hour 45 minutes Sushi Ohata is a popular restaurant located on the outskirts of Kitashinchi that is fully booked with regular customers. This store is located a little far from the center of Kitashinchi, a 5-minute walk from Kitashinchi Station and Nishi-Umeda Station. From the outside, it's on the second floor of a multi-tenant building, and when you take the elevator or stairs to the second floor, you'll see a sushi restaurant-like storefront with a wooden door and a mud wall. The interior is a relaxing space with a simple Japanese cypress counter, and is L-shaped with a spacious space for seven seats. Daisho Ohata Masatatsu is a restaurant that combines the best of Edomae sushi with Osaka's sushi culture, using rice vinegar, red vinegar, and salt and using three types of sushi to match the ingredients. Would you like to add tuna at the beginning of the course? I asked the landlady to confirm, so I added it without hesitation. If you only have the course, the tuna will be 2 pieces of red meat and bellows, but if you add it, you will get 3 pieces of extra fatty tuna, medium fatty tuna, and fatty tuna. 29,800 yen for 6 types of high-quality tuna with winter fat. Also, the toppings are quite cut and the sushi is of different sizes. It's a great balance between the volume and the price, which allows you to feel full without adding anything even though you can eat a lot. ■Steamed Kasumi crab sushi Steamed crab sushi with pickled Chinese cabbage and lactic acid fermentation to enjoy the flavor. ■Monk liver, sea urchin and scallop tartare, yellowtail hamburger, yellowtail and daikon radish, mackerel kinutamaki, mochi ginkgo It's irresistible to leave the red bean liver and enjoy it with a sip of sake. Good creative assortment of picks. □Sumi Squid Bandit It has a crunchy texture that sticks to your teeth, and when you bite into it, it becomes sticky and sweet, making it delicious. □Akashi sea bream The texture is good and the flavor is good due to the kelp seasoning. □Sayori Awaji The perilla leaves have a nice aroma and the taste is chewy and delicious. □Shiogama 130kg lean meat Red meat with a strong flavor. □ Bloody blood It has a good aroma and a good balance of fat and lean meat. □Medium Toro It has a nice texture and the sweetness of the fat. □Otoro It has plenty of fat and goes well with the sourness of the sushi. □ Bellows The muscles are soft and the texture of the fat is quite good. □Kohada The meat is thick and the acidity is low, and the flavor is strong. □Biwa trout Mr. Kamijo's Biwa trout released on December 1st. It has a nice texture and a strong flavor. □Yellowtail The belly side has plenty of fat and is the best. □Kuruma prawns It is large in size and boiled for a strong flavor. □Cod milt risotto Break up the milt with the red bean paste in the soup stock and enjoy the risotto-style flavor. □Conger eel With a claw. The flesh is thick and fluffy. □Trotak Hand-rolled with plenty of crepe-like trotak. The rabbit has a lot of corner ingredients and is quite filling. The course ended with eggs and dried gourd. This is a shop I would like to visit again! Omakase course ■Steamed Kasumi crab sushi ■Monk liver, sea urchin and scallop tartare, yellowtail hamburger, yellowtail and daikon radish, mackerel kinutamaki, mochi ginkgo □Sumi Squid Bandit □Akashi sea bream □Sayori Awaji □Shiogama 130kg lean meat □ Bloody blood □Medium Toro □Otoro □ Bellows □Kohada □Biwa trout □Yellowtail □Kuruma prawns □Cod milt risotto ■Red soup stock □Conger eel □Trotaku □Egg □Gourd rolls ■Shine Muscat and Mascarpone ◆I would appreciate it if you could save it as a reference◆ _________________ instagram: 66shuki Twitter: 66shuki TikTok : 66shuki _________________