I visited Osaka Tenmangu Sushi Toyonaga. I had a really fun time thanks to the fact that my sushi connoisseur friend who accompanied me was a regular here.
It was a cold day, so I was grateful to start with the steamed egg custard and Kaga lotus root. Returned bonito with onion and soy sauce. This is the best combination of bonito oil and onion. Salmon roe and yellowtail are served with two different textures of grated radish. I love intentional ideas like this. Shishamo is packed with flavor. Seko crab and sea urchin. Nigiri from here with anchovies narazuke and sardine rolls.
Kamasukonbu jime is a sudden punch. Excellent compatibility with Shari. The tuna fatty tuna, northern shellfish, tuna, prawns, sumi squid, sea urchin, and straw-grilled mackerel have outstanding aromas and umami that hits the back of your nose. And two types of conger eel that can be said to be special. The piping hot conger eel and sushi rice melt in your mouth. Finished with mackerel sushi and balls. In addition, dried gourd rolls and all rolls. The dried gourd rolls vary depending on the restaurant, but I really liked the ones here. Also, you might think that all the volumes are delicious, but they have an exquisite balance.
There are a lot of seats, so it takes a while to finish the course, but thanks to the friendly chef, you won't get bored. I felt the hospitality was good in many ways, and the sushi rice was well-balanced, so I would definitely visit again on a regular basis.
