Matsuzushi

Matsuzushi has been in business for over half a century. Its second and present owner-chef, Yohei Tanigawa, used the opportunity of the handover from the previous owner to study sushi in detail, embarking on an eating tour of sushi shops in Tokyo. He adds red vinegar to sushi rice to harmonise it with toppings. The first item served is seafood in season. Sushi toppings are fresh from Osaka Bay: egg cockle in spring, pilchard in summer, sea bream in autumn, and Spanish mackerel in winter.

What makes it distinctive

• Neighbourhood roots: a shop tucked into a residential quarter of Abeno.
• Showa-era exterior: the facade from the founder is kept intact, while the interior is newly renovated.
• Gentle, old-school room: a friendly counter style that recalls classic neighbourhood sushi houses.

Signature ingredients

• Fish from Osaka Bay and nearby seas, selected with a local, day-to-day rhythm.
• Aged, rested fish, held to draw out flavour before service.
• Mildly vinegared rice, used as the base for nigiri.

Omakase sushi

• Omakase-driven sushi counter experience in Abeno, Osaka.
• Reservations recommended.