Sushi Misuji

Edomae-style Sushi dating back to 1855 in Osaka, Japan

Located behind plain signage on the second floor of a non-descript office building, the physical location of Sushi Misuji does little to advertise it’s 170 year heritage. They maintain two branches - one in Tokyo, and one in Osaka.

A classic, unpretentious Edomae-style omakase bar with a friendly chef that tried to explain the fish, how to prepare it, and how his menu changes with the seasons. Due to our limited Japanese and his limited English, I don’t think he got the nuances of preparation across, but it was a very enjoyable meal nonetheless.

We arrived in Osaka early that morning, and our concierge managed to make us a last minute same day lunch reservation. We were absolutely leaving up to her judgement and taste and selection in restaurants, so it very much “Omakase”. We ended up being the only patrons at the tiny six seater sushi counter as we showed up after the lunch rush.

A floral microgreen salad, with fried onions for texture.

White snapper sashimi, served with a bit of onion and wasabi

Ika (squid) nigiri, with a bit of chewiness and bounce

Two very alive shrimp. One leapt out of the basket, leading to a scramble to catch it.

Two less alive, but much more delicious-looking shrimp.

Peeled and pressed into a nigiri.

Gizzard shad (Kohada) nigiri, a small fish, usually salted and marinated with some soy sauce and mirin.

Giving the next piece a bit of flame (aburi) before forming the nigiri.

This looked so delicious I forgot to write down what it was.

Presentation of the uni (sea urchin) and salmon roe.

A small dish of sea urchin and salmon roe. The creaminess of the sea urchin offset by salty burst of flavour from the salmon roe and a bit of pungency from the wasabi.

Presentation of the double boiled abalone, which was braising in the background while earlier dishes was served.

The abalone, cut into pieces and covered with a tangy, creamy sauce. This dish struck me as more French than Japanese.

Anago (salt water eel) nigiri. The chef specifically differentiated anago against the more common unagi (fresh water eel). Anago is much lighter and sweeter than unagi and is almost fluffy in the mouth.

One of the classics - Maguro (lean tuna) nigiri

Another classic - Otoro (fatty tuna) nigiri. Melt in your mouth tender with deep meaty flavours.

To finish off the main course, two pieces of pickled plum maki and two pieces of lean tuna sushi.

Two preparation of egg omelette - a steamed/baked egg sponge cake with fish paste (left), and a tamagoyaki (Japanese rolled omelette) prepared with great skill in a rectangular pan over an open flame.

Overall, solid pick from our concierge, and an unexpectedly good meal for a last minute reservation. Would return.

Total damage: 36k JPY for two people.