A Luxurious Lunch at “Matsu Sushi” in Osaka

The octopus was tender and delicious, with a faint aroma of the ocean.
It would go perfectly with sake!

Next came some pickled ginger, a sign that my nigiri were coming up next.

The cuttlefish had a sticky yet firm texture.
It was like discovering a new side to how delicious squid and cuttlefish can be!

The sushi rice is seasoned with ever-popular red vinegar.
The vinegar was surprisingly mellow but rich, without any excessively sharp flavors.
The rice itself wasn’t too firm, but was instead pleasantly fluffy.

This uni was melt-in-your-mouth soft and had an irresistibly rich sweet flavor!
The red vinegar on the rice was in perfect harmony with the uni’s flavors.

The flounder was served with grated daikon with red chili and ponzu sauce. The acidic flavors were refreshingly delicious.
The texture of the flounder was also great.

You can choose either miso soup or chawanmushi (savory steamed egg custard) with the omakase course. This time I chose the chawanmushi.

There were shrimp and other seafood items inside the jiggling egg custard.
It had a lovely dashi flavor to it; delicious!

The yokowa was thick and had a surprisingly springy texture.
It has less lean meat than fully grown bluefin tuna, which was refreshing.

The sauce paired beautifully with the tuna, making this a surprisingly delicious piece!

Since the beltfish was broiled, it was very fragrant, and the fish itself was melt-in-your-mouth tender.

This piece was made using in-season amberjack. It was deliciously fatty!

The crunch of the kanpyo (dried gourd) was absolutely exquisite.
The unagi and cucumber also went perfectly together!

At the start I was considering adding on to my order, but by the end I was absolutely stuffed.
I got to enjoy even more in-season ingredients than I’d expected, so I left completely satisfied!