Sushi Sanshin
Osaka, Japan
â1 Star
The Experience
From Michelin Guide
Situated in a quiet residential district, Sushi Sanshin is open only at lunchtime. The naturally lit interior presents an austere charm. The chef is schooled in the old ways of sushi-making, but weaves in a few tricks of his own. For example, tiger prawn, filleted âdouble doorâ style, is dressed prawn miso rather with than the conventional wasabi. The tamagoyaki, placed on top of the rice like a horse's saddle, hides a small amount of fish flakes underneath. Norimaki made with herbs to evoke vegetable flavours is a speciality found only here. Pursuit of the new, tempered by respect for the classics.
Unique Things
From Visitor Experiences
Unique / Unconventional Things About Sushi Sanshin, Osaka
1. Philosophy Inspired by Soto Zen Monk Dogen Zenjiâs âSanshinâ
Sushi Sanshinâs name and culinary philosophy are inspired by the three attitudes of a true Zen practitioner as taught by Soto Zen monk Dogen Zenji. Chef Yoshitaka Ishibuchi has adapted these Zen principles into his approach to sushi-making, blending traditional Edomae techniques with a mindful, balanced philosophy that guides the preparation and presentation of each dish.
2. Location and Ambiance in a Pre-War Machiya with Seasonal Cherry Blossom Views
The restaurant is uniquely set in a traditional pre-war machiya (wooden townhouse), providing an authentic and warm wooden interior. It features a stunning 8-seat cypress counter designed to highlight the sushi without distraction. During cherry blossom season, diners can enjoy the natural beauty of pale pink blossoms glowing in the spring sunshine, visible from inside the restaurant, creating a serene and seasonal dining atmosphere.
3. Innovative Preparation Techniques and Ingredient Selection
Chef Ishibuchi employs unconventional methods such as washing octopus in fresh water multiple times instead of the typical salt massage to remove sliminess, then simmering it in a soy sauce and sugar mixture to achieve a unique texture and flavor. The sushi rice is specially grown in Shiga Prefecture to the chefâs specifications, and seafood like swordtip squid from Nagasaki or tiger prawns are carefully filleted to maximize flavor. The serving style also deviates slightly from traditional Edomae sushi by presenting dishes in varied ways to stimulate multiple senses and create a dynamic culinary experience.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Sushi Sanshin in Osaka include:
Kintaro Pilchard: Caught in Osaka Bay, this vinegared fish is served wrapped in crisp toasted seaweed with green onion sprouts, showcasing local seafood freshness and a balance of textures.
Soft-boiled Octopus: Prepared uniquely by washing in fresh water multiple times to remove sliminess, then simmered in soy sauce and large sugar crystals, resulting in a succulent texture and flavor that stands out as a chefâs specialty.
Toro Tuna: Known for its perfect fat content that melts in the mouth, this ingredient is a highlight in the nigiri selection, emphasizing luxurious texture and taste.
Ikura (Salmon Roe): Carefully prepared by separating individual eggs and marinating them in soy sauce, enhancing their flavor and texture, often described as a specialty of Chef Ishibuchi.
Almost-frozen Tomatoes: Used as a delicate nigiri topping, these tomatoes burst with flavor and are elevated by a unique granular salt, demonstrating the chefâs skill in pairing unexpected ingredients and textures.
These ingredients are significant as they reflect the chefâs meticulous preparation techniques and focus on texture and flavor harmony, creating memorable and innovative sushi experiences at Sushi Sanshin.