Sushi Taiga 鮨 たいが

Sushi Taiga sits on the first floor of Espas Kitashinchi 11 in Sonezakishinchi, Kita Ward, Osaka. The restaurant serves Edomae-style sushi at a single fixed price of ¥25,000, tax included, with dinner service starting at 18:00 and guests welcome to request a preferred seating time.

Chef Kanekuni Taiga is originally from Kochi Prefecture. He trained under Masao Yamazaki, an Edomae sushi master known in Roppongi, Tokyo, where he learned the techniques and discipline of the craft and rose to head chef. He later moved to Singapore at the invitation of Masakazu Ishibashi, former head chef of a Michelin-starred restaurant there, and opened Taiga Dining Sushi. He subsequently returned to Japan to open Sushi Taiga.

The kitchen sources fish directly from fishmongers and prepares its own vinegared rice, adjusting the blend of stickiness and sweetness and switching between white and red vinegar depending on the topping. The menu draws on both Japanese and Western culinary experience, incorporating original dishes alongside standard Edomae preparations.

The restaurant is counter-only and describes itself as English friendly, which may suit visitors who prefer not to rely on Japanese menus or conversation. Holidays are irregular, so confirming opening dates directly with the restaurant before a visit is advisable. Reservations can be made by phone at 06-6147-7747 or through the restaurant's website.