Sushi (Cozy Atmosphere) in Osaka Umeda Sta.

[Near Hankyu Umeda Station] A la carte serving of ``10-year-aged secret red vinegar'' with seasonal sake and snacks.

[Invoice-accepting restaurant] 5 minutes from Higashi-Umeda Station. Casual, aged Sushi that brings out the flavor of seafood. Private reserved available.

[Whity Umeda] A sushi bar that is particular about its procurement [Umeda Underground Mall]

We value traditional preparation methods and enjoy techniques such as boiling, steaming, pickling, and grilling that bring out the best in the ingredients.

The "Special Luxury Yukhoe" made with Japanese black beef, sea urchin, and salmon roe is a must-try ♡ A bar where you can enjoy both meat and fresh fish ♪

Exquisite sushi made with outstanding craftsmanship in a special space...Expressing ``Sushi Matsui'' with reliable Edomae techniques and playfulness...

[Ohatsu Tenjin/Hideaway for adults] Casual Edomae style...

[All-you-can-eat red vinegar Sushi and Japanese black beef shabu shabu] More than 50 types Sushi & 14 types of dashi!! Fully equipped with private rooms★

Managed by a general who graduated from a famous five-star hotel. Famous stores from Hokkaido and Tokyo expand into Osaka

The long-awaited second store “Kitashinchi Sushi Kappo Nono” will have its grand opening on March 6th. For details, please refer to restaurant information URL.

A restaurant featured in the Michelin Guide for 8 years in a row, where you can enjoy ever-evolving authentic Tentomira and sushi, ``Tenkura Yokoda'' has opened.

[1 minute walk from Kitashinchi Station] Ishimon's sister store! Enjoy Edomae sushi at the counter with sake.

[Osaka | 5 minutes from Umeda Station on all lines Sushi Sushi with great value for money and a la carte dishes

Made with red vinegar that has color, aroma, flavor, and richness. Exquisite sushi made with excellent craftsmanship. 3 minutes walk from Umeda/Osaka Station

We are now accepting reservations for welcoming and farewell parties!! We also have private rooms available♪ [5 minutes walk from Hankyu Umeda]