Yasuke

The fourth generation owner-chef at this Osaka sushi restaurant cares immensely about the provenance of his fish. He sees himself as the writer of the final act in a story which runs from the seabed, to the fishing boats, through the ports and market of the city. What a satisfying closing chapter it proves to be! One of the first things you’ll notice about the fish here is the beautiful color. The tuna nigiri has beautifully deep pink flesh, and the glass of bright orange salmon roe topped with sea urchin and a tiny dot of wasabi is like a piece of edible art. Traveling down to Sakai Ward in the south of the city might seem like a hassle, but you’ll be rewarded by an unbelievable value-for-money meal. The trip down from the city center is only 40 minutes, but this will slice the cost of your meal in half compared to dining at the counter of the central sushi restaurants.