Sushi Ayatsuki Osaka Umeda-ten — Restaurant in Osaka

I made a reservation for the omakase at Sushi Ayatsuki Osaka more than a month in advance, as it was planned to be my first dinner in Osaka. However, not knowing Japanese, I didn't realize that the restaurant had seating options other than the bar counter when I checked on Tabelog. When we arrived promptly at 9 PM, we found that only a private booth in the corner of the restaurant was available. The staff explained that the seating arrangement was based on the order of arrival. It was a bit disappointing for me because I had never tried omakase in this particular style. Fortunately, halfway through the meal, the staff kindly switched us back to a bar counter seat, allowing us to witness the sushi chef's skilled techniques. I suspected this change was due to the previous customers exceeding their dining time. Since dinner was divided into two time slots, it seemed unlikely that customers from the same slot would still be dining when we arrived on time and finished halfway through.

However, I must say that the omakase at this restaurant offers excellent value for money. Priced at 12,000 yen per person, the set menu includes a wide variety of dishes, each one beautifully presented. The sushi was fresh, and the option to taste three different types of sea urchin before making a selection was a highlight. However, perhaps because the 9 PM slot was close to closing time, the pace of the sushi portion felt a bit rushed.

The staff made an effort to explain each dish in English and provided diagrams to indicate the specific cuts of fish being served. They were attentive in regularly refilling our water glasses, ensuring they were never empty. This aspect of the service was...

The service was impeccable, and the intimate setting — with just a few seats at the counter — made everything feel even more special.

We tried the spring omakase menu, which turned out to be a true culinary journey. Each dish was introduced with thoughtful explanations, and every seasonal ingredient was carefully selected by Chef Imaoka (or Taishō, as Japanese chefs are respectfully called).

The menu included beautifully presented hot dishes like steamed sea bream with Japanese yam and cherry blossom, abalone with a sauce made from its own liver, and clams gently simmered in sake broth. The sushi was outstanding: kingmedai, anago, toro-taku (fatty tuna with pickled radish), and even a blind tasting of different types of uni (sea urchin) — where we discovered our favorite only after tasting. I was personally moved to learn that mine came from Hakodate, Hokkaido, where my family is originally from.

We also had a tasting of three different types of seasonal squid, highlighting subtle differences in texture and flavor. And all the sushi was made with red vinegar-aged rice, which added a deep, elegant touch that paired perfectly with the richer toppings like bluefin tuna and Itoshima shrimp with caviar.

And to finish it all, we had a crunchy monaka filled with black sesame and strawberry ice cream, served while Studio Ghibli music played in...

I recently dined at your establishment for my first omakase experience in Japan, and I must say, I am deeply disappointed with the quality of food and service provided.

Throughout the meal, I found that the freshness of the ingredients, particularly the uni, was severely lacking. The texture of the uni was unpleasantly watery and slimy, with a taste and smell reminiscent of rotten fish. This not only detracted from the overall enjoyment of the meal but also raised concerns about the hygiene and quality control standards in your kitchen.

Furthermore, shortly after consuming the meal, I began to experience discomfort in my stomach, which escalated into a bout of diarrhea that persisted into the following day. This unfortunate consequence further underscores the subpar quality of the food served.

As a customer who was eagerly anticipating a memorable culinary experience, I am deeply disappointed by the outcome of my visit to your restaurant. I strongly urge you to reevaluate your sourcing practices, food preparation methods, and overall hygiene standards to ensure that future patrons do not encounter similar issues.

I hope that you will take this feedback seriously and make the necessary improvements to regain the trust and satisfaction of...