Situated in Osaka’s premier entertainment district, Kitashinchi, Sushi Minazuki attracts gourmets from around the world. The restaurant captivates guests with its exceptional omakase course, a masterful blend of Japanese cuisine and Edomae-style sushi, as well as the warm, welcoming personality of its owner. Owner Takayuki Saki hails from Kagawa Prefecture. He began his journey in Edomae-style sushi at the age of 16, training at a sushi restaurant in Sakai City, Osaka, and later honing his skills at sushi and kaiseki establishments in Abeno. In 2005, he established his own restaurant in Sakai City, later relocating to Nishitenma in 2010 and then to his current location in Kitashinchi in 2018. With each move, he reduced the number of seats, saying, “I want to give each guest my full attention and provide a truly satisfying experience.” The crane depicted on the shop’s entrance curtain is a symbol of good fortune for Mr. Saki, and a small folded red crane peeks out from the pocket of his chef's coat. Upon request, especially from international guests, he proudly reveals the elegant crane. Today, his red origami crane and distinctive glasses have become his signature trademarks.

The omakase course begins with appetizers such as shiraae (seasonal vegetables in a creamy tofu dressing), followed by sashimi, chawanmushi (savory egg custard), and kaiseki-style small dishes. This is followed by approximately twelve pieces of sushi. While the selection like white fish, squid, medium fatty tuna, fatty tuna, and anago (sea eel) varies by season, Edomae staples such as tuna and kohada (gizzard shad) are always featured . Unique dishes like steamed salmon roe and the signature toro-taku (fatty tuna with pickled radish) are served in small bowls rather than as nigiri, and the course concludes with a custard-like tamago resembling castella cake. One example of the appetizers is shiraae, a creamy tofu dressing that incorporates seasonal vegetables and seafood such as edamame, lotus root, scallops, shrimp, shiitake mushrooms, and corn. The scallops and shrimp are first simmered in a dashi broth enhanced with the mild sweetness of mirin, then added to the shiraae mixture for a balanced and flavorful dish.

The nigiri selection includes expertly scored young sea bream, medium fatty tuna, and vinegared kohada (gizzard shad), as well as steamed abalone and salmon roe served in small bowls. The intricate knife cuts made in the fish allow the soy sauce, delicately brushed on with a small brush, to blend seamlessly with the rice. The shari (sushi rice) is a blend of flavorful aged rice varieties, such as Hinohikari, Haenuki, and Morinokumasan, seasoned with a mix of three types of red vinegar to complement the prized toppings.

The temperature of the shari is of utmost importance, with subtle adjustments made according to each topping—served at body temperature for toro and warmer for steamed sushi. Every morning, the chef personally selects the finest fish and vegetables from Osaka’s markets, frequently visiting Tsuruhashi and Kizu markets, where seafood from Ise and Izumisano is available.

Beyond the exquisite cuisine, guests are captivated by the refined interior decor and tableware. The intricately crafted shelf in front of the counter, featuring detailed woodwork, was brought from Mr. Saki's family home. Each piece of tableware, from the gourd-shaped trays to the unique plates and bowls, adds to the memorable dining experience. Mr. Saki expresses, "It would be a great honor if guests chose our restaurant as part of their dining experience in Japan." A note to diners: please use perfume sparingly when visiting, and enjoy each piece of sushi promptly for the best flavor.

Course

Muslim Course

25,000 JPY

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