Sushiroku
4-12-22 Nishitemma, Kita-ku, Osaka, Japan
¥¥¥ ・ Sushi
MICHELIN Guide's Point Of View
One Star: High quality cooking
Norihisa Horiuchi starts the omakase with a single piece of nigiri. Edomae sushi is the baseline for this owner-chef, but he respects Kansai culture too, as exemplified by the persimmon-leaf sushi. Using his ingenuity in the toppings, he varies the type of vinegared rice, white or red, according to the topping. The zuke-maguro is wrapped in nori after the rice ball is formed, like for rolled sushi. The scorched sanma with coarsely grated daikon is an idea inspired by salt-grilled sanma.
Facilities & Services
- Air conditioning
- Counter dining
Credit cards accepted
