熟成鮨利他 難波 心斎橋店
When the escalator opened, there was a beautiful counter seat, and the location was perfect as I could see the river from the window 🥰
Dinner [Aged Sushi Omakase Course]
Enjoy the seasonal fish nigiri and a variety of dishes unique to our restaurant 🍣 14,800 yen
I had this 🍣
Drinks
I chose Oolong tea 🐦⬛ ✨
First, I had ginger (gari) 🫚
It was sweet with a nice ginger flavor and very tasty 🫚
Ten-day aged Red Snapper with Tosazu jelly 🐟
The snapper was rich and delicious, and the Tosazu jelly was refreshing and tasty 🐟
The flavor of the perilla flowers was also good and added to the deliciousness 🌿
Melt-in-your-mouth Squid 🦑
It had been pounded hundreds of times to become sweet 🦑
Seasoned with sudachi and soy sauce ✨
It was super sweet and truly melted in my mouth 🥰
The combination of the sudachi flavor and the spiciness of the wasabi was wonderful 🦑
Seven-day aged Striped Jack 🐟
It had a paste of green onions inside ✨
The rich Striped Jack paired perfectly with the green onions, and it was incredibly delicious 🐟
Chawanmushi (savory egg custard) 🥚
It was topped with aawasa sauce and abalone 🐚
The abalone was thick, crunchy, rich, and incredibly tasty 🐚
There was a lot of aawasa, which added great flavor 🌊
The chawanmushi was a deep color, rich, and extremely delicious 🥚
It was served hot and was absolutely amazing ✨
Medium Fatty Tuna Sushi 🍣
The rice was kept at a higher temperature, making it easier to melt 🍣
The warm rice broke apart, mixing perfectly with the tuna and was rich and delicious 🐟
Ten-day aged Anago (sea eel) 🐟
I was advised to eat it with condiments
The anago was fluffy and paired perfectly with green onions and other condiments, making it extremely delicious.
Ten-day aged Kinmedai (golden eye snapper) 🐟
Seasoned with salt and sudachi 🧂
The rich kinmedai paired well with the refreshing sudachi and salt, making it very tasty.
Nine-day aged Spanish Mackerel 🐟
The flesh was thick, fragrant, rich, and it was my first time eating Spanish mackerel 🐟
It was super delicious 🐟
The specialty Botan Ebi (sweet shrimp) 🦐
With sea urchin
There were shrimp eggs on top
The rich sweetness of the shrimp 🦐
The richness of the sea urchin
The combination of the shrimp eggs made it incredibly delicious 🥰
This single piece made me happy 🥰
Seven-day aged Nodoguro (blackthroat seaperch) 🐟
The skin was grilled 🔥
It was incredibly rich, full of fat, and absolutely delicious 🐟
It disappeared instantly in my mouth‼️
It paired perfectly with the slightly crumbled rice 🍣
Eight-day aged Buri (yellowtail) with Saikyo miso 🐟
The fatty buri was rich and fluffy, and it went well with the Saikyo miso, making it super delicious 🐟
The skin was also crispy and tasty 🐟
Fish Bone Soup 🐟
This was prepared to warm up and refresh my body ✨
The rich fish soup was comforting 🐟
Six-day aged Isaki (grunt fish) 🐟
The skin was grilled, making it fragrant, rich, and super delicious 🐟
Ten-day aged Shiro Amadai (sweetfish) 🐟
It was topped with a reduction of sake and plum
The sweet amadai paired excellently with the tangy sauce 🐟
Eleven-day aged Kanpachi Roll 🐟
It was filled with plenty of vegetables, and the kanpachi was rich and delicious 🐟
Marinated Tuna 🐟
It came from a large tuna 🐟
It was Canadian tuna 🐟
They said that cold water yields better quality tuna 🐟
The rice was also kept at a higher temperature 🍣
The marinade was rich and paired perfectly with the rice, making it super delicious 🐟
Noble Cocktail 👸
It had all the ingredients of the day, and on top was salted sea urchin, which was mixed in and eaten ✨
All the ingredients blended well together and were incredibly delicious 🥰😂
The salted sea urchin was the best 🥰
Noodle Soup made from the heads of Botan Ebi 🦐
The flavor of the shrimp was rich, and it was extremely delicious ✨
The flavor was light, but it was incredibly tasty 🦐
Everything was delicious, and it was the best course 😊
I was completely satisfied with the aged fish, all of which were delicious 🥰