「食という字は、人を良くする。人が良くなる。と読み書きする。＠ 鮨 尽誠」 : Jinsei

"Eat the top-class classic sushi in Kansai" I've been to a fair number of famous and popular sushi restaurants in Osaka, but... The chef at "Sushi Hi●●" that I went to before said that there is an unspoken rule? or rule? in Osaka that one person and one course should not cost more than 30,000 yen. I see, now that I think of it, I remember that most of the sushi restaurants I've been to were in the 20,000 yen range. In Osaka (Kansai) sushi, there is "Sushi Jinsei", which is not only 30,000 yen, but over 40,000 yen (and only cash payment), but is supported by passionate lovers and is extremely popular and difficult to book. It is said to be one of the top restaurants in Kansai, along with my favorite "Sanshin". I'm really looking forward to it. Incidentally, the person who accompanied me today is the president of a Tokyo company, and when I made an offer to go to Jinsei, he immediately agreed (lol). After all, you can't enjoy food of this class or a famous restaurant unless you have the same enthusiasm and values. I, a newcomer, sit in a platinum seat at the L-shaped counter with six seats. The clientele seems to be top-notch, so it looks good. *When I go to a small restaurant with counter seats in Kansai, I tend to be overly concerned about it lol [Jinsei * Today's Omakase Course Contents] ↓↓↓ Appetizers. ◉ Fatty tuna with grated daikon (Choshi, Chiba). ◉ Sardines (fresh ginger and green onions). ◉ Anglerfish liver. ◉ Bonito (smoked with straw and salted). ◉ Dried mullet roe. ◉ Tachio rice. ↓↓↓ Nigiri. ◉ Medium fatty tuna. ◉ Fatty tuna. ◉ Small fish. ◉ Sea bream. ◉ Squid. ◉ * Octopus. ◉ Spanish mackerel. ◉ Sayori (cannuki). ◉ Striped horse mackerel. ◉ Red clam (gunkanmaki). ◉ Purple sea urchin (Miyagi). ◉ Tiger prawn. ◉ Conger eel. ◉ Roll. ◉ Dried gourd. ◉ * Egg ◉ * Strawberry (Kotoka of Nara). 23 dishes in total (14 of which are nigiri). About 1 hour and 40 minutes. Jinsei's sushi is exactly "the middle of classic- Edomae". The tuna is of a first-class level that is undoubtedly of a high quality, and the quality of the pin-top is comparable to that of the top sushi restaurants in Tokyo. The tuna, as well as the nigiri, is of excellent quality overall. The silky texture and melt-in-your-mouth taste of the thinly sliced fatty tuna from the start is so vivid that it wakes you up. The match with the grated daikon radish is so well-matched that it's almost like a match. In today's sushi scene where red vinegar dominates, the white vinegar rice, which is characteristic of Jinsei, has a strong presence. It's a type that everyone will find delicious, without any edginess. After all, having tasted a lot of red vinegar... when I try the white vinegar or rice vinegar rice, I feel a completely different, fresh sensation and it's really refreshing. Overall, the compatibility of the topping and the rice was perfect, and the size was also to my liking. I was also impressed by the firmness of the fish, and the thickness and umami of the halfbeak and conger eel. Even the egg was perfect. The large Kotoka strawberry at the end was a perfect palate cleanser with its refined sweetness. The chef has lived an athletic life, and has a down-to-earth personality that doesn't reveal anything about his ingredients or his particular interests unless asked, giving him the appearance of an "athlete's sushi chef." His personality and how he treats his customers are impeccable. It's no wonder the seats are filled with regulars and customers. I would definitely like to visit again. Thank you for the delicious meal - Thank you for reading to the end. I would be grateful if you would like, follow, and save the restaurant. Thank you.