A restaurant where you can experience Japanese unique kaiten-sushi culture, where sushi on small plates wind through the restaurant on a conveyor belt. The restaurant focuses on nigiri sushi made with fresh fish, creative sushi with a gorgeous appearance, and even has a vegetarian menu. Be sure to check out the live folk song performances held every Saturday.
※ Depending on the time of day, the conveyor belt may not be in use.

小皿に乗ったすしがレーンを回る、日本独自の回転ずし文化を体験できる店。鮮魚を生かした握りはもちろん、華やかな見た目の創作すしやベジタリアン向けのメニューにも注力。毎週土曜に開催される民謡ライブも要チェック。
※レーンは時間帯によって回らない場合もあり。

Enjoy a variety of items centered around tuna, known in Japan as a high-end fish, in a casual, standing setting. Rare parts of tuna such as cheek and throat meat are available, and you can order sushi from 55 yen per piece. Enjoy it with a wide variety of locally brewed sake from all over Japan.

高級魚として知られる本マグロを中心とした品々を気軽な立ち食いスタイルで楽しめる。ほほ肉やのど肉といったマグロの希少部位もあり、すしは1貫55円〜注文できるのもポイント。バリエーション豊富な日本各地の地酒と共に味わって。

A seafood restaurant directly owned by a seafood wholesaler located in the neighbourhood of Tsutenkaku Tower, a symbol of Osaka. With the motto of “cheap and tasty”, the restaurant focuses on high-quality seasonal fish which can be found in high-end restaurants, and offers a diverse line-up of options from sushi and sashimi to rice bowl dishes and smaller side dishes. Private rooms are also available for a more relaxed atmosphere.

大阪のシンボル、通天閣の近くにお店を構える水産卸直営の海鮮料理店。“安くて旨い”をモットーに高級店でも扱う上質な旬魚にこだわり、すしはもちろん造りから小鉢、丼物まで多彩にラインナップ。ゆったり過ごせる個室席もあり。

The restaurant serves mainly Edo style sushi, but also tempura and a wide range of other dishes that go well with sake. The chef, who has 45 years of sushi experience after working in a Japanese traditional kappo restaurant, is in charge of cooking and menu development. There are also photo-worthy dishes such as the special beef lean tempura and grilled prawns with mayonnaise.

江戸前ずしをメインに、天ぷらや造りをはじめお酒のすすむ一品が勢揃い。和食割烹で修業を積んだすし職人歴45年の料理長が、現場で調理やメニュー開発を担当。特選牛赤身天ぷらや大エビのマヨネーズ焼きなど、写真映えするひと皿も。

Established in 1954, this restaurant stands in Nippombashi’s Kuromon Market, known as “Osaka’s kitchen”. A chef with more than 20 years of experience serves exquisite sushi from the kitchen that showcases their skills. À la carte dishes using seasonal ingredients are also available, allowing you to experience the four seasons in Japan.

1954年創業、“大阪の台所”と称される日本橋の黒門市場にたたずむ一軒。この道20年以上の職人が厨房に立ち、確かな目利きと腕前が光る絶品寿司を提供。季節ごとの食材を盛り込んだ一品料理も揃い、日本の四季を体感できる。

A sushi restaurant run by a second-generation owner which has been a local favourite for nearly 50 years. All the ingredients for the sushi rolls are handmade, the eel is seared just before serving, and there are many other carefully crafted pieces available. There is also a small seating area for families to relax in.

２代目の大将が一人で切り盛り、地元で50年近く愛されるすし店。巻きずしの具材はすべて手作り、ウナギは直前に炙って提供するなど、丁寧な仕事が光る逸品が満載。家族連れでゆったり利用できる小上がり席も用意。

A sushi restaurant with a local reputation for being three things: tasty, cheap and filling. The fresh fish is purchased every morning from the Osaka Central Wholesale Market, and the Japanese rice is carefully selected by a master rice chef. The restaurant’s lively and local atmosphere makes for a comfortable experience.

旨い・安い・ボリューミーと、３拍子揃った地元で評判のすし店。大阪市中央卸売市場から毎朝仕入れる鮮魚はもちろん、米マイスターが厳選した国産米にもこだわる。大阪下町のパワーを感じられる、活気に溢れた店内も心地良い。

This popular restaurant is easily accessible from Shinsaibashi-suji Shopping Street, one of Osaka’s best shopping spots. The signature dish, ‘Sushi-yaki’, is a must-try, with the nigiri arranged on a teppan grill and the rice seared, with different toppings applied to each piece to enhance the flavour of the ingredients.

大阪屈指のお買い物スポット、心斎橋筋商店街からのアクセスも良好な人気店。鉄板上に並べた握りをシャリごと炙り、一つひとつ異なるトッピングを施してネタの旨さを引き立てた看板メニューの「すし焼き」は必食。

A long-established restaurant founded in the mid-Meiji period and now run by the fourth-generation owner. Offers easy-to-eat nigiri and maki sushi for beginners, based on the traditional Osaka-style sushi techniques of Matsumae-sushi, mackerel sushi marinated with kelp, and conger eel pressed sushi. Visitors can enjoy Japanese food culture while feeling the traditional atmosphere.

明治中期に創業、現在は４代目の店主が営む老舗。伝統的な大阪ずしの技を今に伝える松前ずしや穴子押しずしをベースに、初心者でも食べやすい握りや巻きずしを提供。昔ながらの風情を感じつつ、日本の食文化を堪能できる。