Sushi Tanamachi

Tsukasa Tanamachi was a young kendo athlete when he decided to follow in his uncle’s footsteps to become a sushi chef. After high school, he trained in sushi artistry, even delving into French and Japanese cuisines before founding the Osaka-based omakase restaurant Sushi Tanamachi in 2018. He believed that like the connection-building spirit of kendo, sushi and heartfelt service can forge bonds between people. Each day, Tanamachi selects the freshest fish from the market, including specialties like blackthroat seaperch (nodoguro) and silver cod. His menu is elegantly simple, offering just two-course options that allow the pristine ingredients and his refined technique to shine. Guests are invited to trust the chef's seasoned judgment. Highlight dishes include steamed abalone, fresh enough for sashimi and perfectly paired with Japanese sake, as well as grilled fatty silver cod with Saikyo miso and a delicate combination of hairy crab meat with salmon roe. At the end of the meal, expect Tanamachi to bid a personal farewell to patrons, reinforcing the notion that even exquisite sushi omakase can feel like coming home.