Sushi Iwamoto

Sushi Iwamoto sits on the first floor of the Nippo Dojima Center building in Osaka's Kita Ward, a short walk from Dojima's business district. The room is built around a counter of Osaka-grown hinoki cypress with marble flooring, and seating is counter-only, which keeps the focus on the chef's work rather than table service.

Chef Yoshinori Masaki, born in 1986, began cooking at 16 and trained across kyo-kaiseki, sushi, teppan, and nikukappo kitchens at hotels and ryokan before opening this restaurant under his own name. The shari is cooked slightly firm and mixed with red vinegar made from aged sake lees, seasoned with mozuku salt rather than sugar. Tuna is sourced from a single fish out of Aomori, with rare cuts offered as available depending on the catch.

There is one course on the menu: an omakase priced at 22,000 yen per person, inclusive of tax and service charge. Service runs in two seatings most nights, with entry at 18:00 or 20:30, and all guests at a given seating begin together, so latecomers are asked to call ahead. Sundays bring a rare lunch window from 12:00 to 14:00 in addition to a shortened evening service; Wednesdays are closed, along with Sundays and irregular public holidays according to the restaurant's own calendar notes. Card payments are accepted, including Visa, Mastercard, JCB, Amex, and Diners.