Popular sushi around Hommachi Station in Osaka! 10 recommended places

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Sushi Shinnosuke, a sushi restaurant located just steps from Sakaisuji-Hommachi Station on the subway, is known for its calm Japanese-style space. At the counter seats, you can watch the chef make sushi right in front of you.

They are particular about the rice, seasonal fish, and even the vinegar. They also have a wide selection of Japanese sake that pairs well with the sushi.

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The lunch course focuses mainly on nigiri sushi, but it is said to offer a filling volume with a high level of Manzoku. Guests can also enjoy a wide range of seasonal flavors, including me-negi (young scallions) and lightly seared kamasu (barracuda), aji (horse mackerel), and kinme (golden eye snapper).

The sushi rice is slightly warm with a mild acidity, a style that brings out the good flavor of the toppings.

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The seasonal Omakase course is a well balanced lineup of grilled dishes, small plates, and nigiri.

The uni (sea urchin) is served by hand, and its melting sweetness leaves a strong impression. The akazu (red vinegar) rice has a mild tang and rich depth that brings out the good flavor of the topping.

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Sushi Takuma is a sushi restaurant in a great location, just steps from Hommachi Station. The white wood counter creates a refined atmosphere.

There is also a Semi-private room, where guests can spend a relaxing time. It seems to have many repeat customers who enjoy the sushi made with seasonal ingredients and the pleasant service.

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The nigiri, carefully made with seasonal ingredients, uses Akebono (a rice variety) from Okayama Prefecture. They use three kinds of akazu (red vinegar) and change the rice temperature to match each topping.

They are particular about details such as pairing slightly cool shari (sushi rice) with blue-backed fish and warm shari with aburi (seared) toppings or simmered anago (conger eel), and every piece of sushi is said to be excellent.

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The Omakase course is a luxurious spread that includes 11 pieces of sushi along with chawanmushi (savory egg custard) and otsukuri (sashimi assortment). In particular, the fresh uni (sea urchin) sourced from the Osaka Central Market and Toyosu is said to have an irresistibly smooth melt in the mouth.

They also offer a wide selection of Japanese sake, and if you ask the staff, they will suggest options to match your taste.

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Sushi Rishu is about a 6-minute walk from Hommachi Station. The interior keeps extra decoration to a minimum, creating a calm and crisp sense of quiet.

Guests sit about 90 cm from the chef, close enough to enjoy even the sounds of the nigiri being shaped and the atmosphere itself. There is also a fully private room that can accommodate up to 4 people.

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The photo shows the popular toro-taku maki (fatty tuna and pickled daikon roll). The rich, mellow taste of the fatty tuna is said to get a nice accent from the crisp texture of the pickled daikon.

Reviews say the ingredients are very fresh, and the balance with the vinegared rice is light.

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The restaurant offers not only nigiri (hand-formed sushi) but also a wide range of à la carte dishes. The awabi (abalone) served with liver sauce is said to be especially good when the remaining sauce is mixed with vinegared sushi rice.

Since they serve it with a different preparation each time you visit, it is a place you can enjoy no matter how many times you go.

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Sushiba Shichijunikou, a 7-minute walk from Hommachi Station, is a Japanese modern sushi restaurant. Soft lighting gives the space a calm atmosphere.

Inside, there are only 12 counter seats, and it is said to welcome a wide range of guests, from solo diners to groups.

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The lunch menu includes options like "jukkan + makimono (10 pieces of nigiri sushi + sushi rolls)" and "nanakan + makimono (7 pieces of nigiri sushi + sushi rolls)," and after the meal you can choose either aka-dashi (red miso soup) or nyumen (warm somen noodles).

The toppings are said to have just the right amount of fat, with an excellent balance against the sushi rice.

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The Omakase course brings out three seasonal specialties and nigiri one after another. Part of the fun is adding extra dishes from the à la carte menu.

Because they carefully select and use seafood shipped direct from the market, the flavors are consistently good, and every piece is said to be high quality. The crab and anago (conger eel) nigiri also pair well with Japanese sake.

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Sushi・Sake・Sakana Sugidama Hommachi is just a 1-minute walk from Hommachi Station, making it very easy to get to.

The interior is bright and lively at any time of day. There is also counter seating, so it has an atmosphere where even solo diners can drop in with ease. They also have a wide selection of local sake.

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The “nomeru salmon (salmon so soft you can drink it)” is said to be just like its name, with a texture that melts smoothly the moment it hits your mouth and keeps you coming back for more.

One of its other features is the kuro-shari (black sushi rice), made by blending black vinegar and balsamic vinegar so you can enjoy the sushi together with alcohol.

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The restaurant also offers a wide range of limited-time menu items. The "unagi (eel) pressed sushi and dashimaki tamago (Japanese rolled omelet) wrap" in the photo pairs eel coated in a special sauce with dashimaki tamago, and they go so well together that your drinks just keep flowing.

Another nice point is that you can order Japanese sake from a half-go serving, so it is easy to casually try any label that catches your eye.

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Shinsen Sakaba Sushiyanen Hommachi Ten, just steps from Exit 9 of Hommachi Station, is a two-story sushi izakaya (Japanese-style pub).

In addition to seasonal seafood and sushi, it also offers a wide selection of local sake. It is said to be an easy place to use even on days when you just want to grab a casual drink.

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You can order sushi from 2 pieces. People say you can really notice the thick cuts of neta (sushi topping) and how fresh it is.

Since it is served at a temperature close to room temperature, it blends well with the shari (sushi rice), and some say the sweetness of the fish gently spreads across the palate.

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The photo shows part of a course with All you can drink. It focuses on seafood, with items like a 5-item osukuri (sashimi) assortment and seafood futomaki (thick sushi roll), and the volume is said to be more than enough.

You can also upgrade to a plan that lets you choose Japanese sake or highballs for an additional fee.

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Kanzen Koshitsu Dining Jeshika Hausu Shinsaibashi, a 10-minute walk from Hommachi Station, is a restaurant where you can enjoy dishes that combine Edomae-zushi (Tokyo-style sushi) and Italian cuisine.

Located on the second floor of a building, the restaurant has 5 separate fully private rooms inside. The immersive staging, which makes you feel as if you have stepped into a virtual space, is also well regarded.

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At lunch, they also offer a course that combines Edomae-zushi (Tokyo-style sushi) with Italian elements.

After soup and lightly seared Yonezawa beef, you can enjoy 7 pieces of sushi with Italian touches. The pairings highlight the appeal of the seafood, such as hon-maguro (bluefin tuna) × guacamole caviar and madai (Sea Bream) × white balsamic. Each pairing comes together in an elegant way and tastes great.

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The "Special jessica Course" with Premium All you can drink is said to include luxurious dishes such as seafood Italian sushi made with ingredients shipped direct from the production region, along with Yonezawa beef steak.

From the Appetizers on, the presentation is gorgeous, so you can enjoy it with both your eyes and your taste buds. People also like that you can enjoy a variety of dishes little by little.

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Hokkaido Kaisen Nihonichi Honmachi Ten is a seafood izakaya in a great location, just a 1-minute walk from Hommachi Station. You can enjoy ingredients from Hokkaido such as uni (sea urchin), kombu kelp, and oysters from Akkeshi.

It also has Private rooms, so you can enjoy it for any occasion. They also offer a wide selection of drinks.

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The photo shows “kani bukkake dashimaki tamago (rolled omelet with dashi topped with crab)”. The fun part is the live feel as they keep adding more and more loosened crab meat until you say stop, and it really gets the table excited.

The gentle flavor of the dashimaki tamago pairs with the sweetness of the crab, making it highly satisfying.

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The "Hokkai Kobore Makizushi" is a luxurious roll sushi dish topped generously with uni (sea urchin), ikura (salmon roe), and kani (crab).

With market-price uni, crab meat used for the bukkake dashimaki (dashi rolled omelet), and popping ikura layered on top, it offers the kind of lavishness that feels true to Hokkaido. It's best shared.

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Located directly connected to Sakaisuji-Hommachi Station on Basement Level 2 of Semba Center Building, Sushi Bero Sakaba Sanshiro.

This is a sushi izakaya serving sushi you can enjoy like small bites. It has counter seats, tables, and zashiki (tatami seating), creating a lively space where you can drop in casually and have a good time.

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The reasonably priced marinated maguro (tuna) is available in limited quantities. The mild red vinegar rice pairs well with the topping, making this a piece you can also enjoy as a snack.

The rice is on the smaller side, but the topping is large, and some reviews say it gives a level of Manzoku that feels above its price.

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Since you can order sushi from just 1 piece, you can eat as much of your favorite toppings as you like, such as menegi (sprouted green onion), shrimp, and salmon.

During happy hour, draft beer and Hiden Highball (secret recipe highball) are available at a good price, so many people enjoy daytime drinks with their sushi.

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Sushi Kazenogi is a small sushi restaurant standing on a quiet street a little away from Hommachi.

It is a Japanese modern space with 6 counter seats. There is careful attention to detail in the choice of ingredients and tableware, and the place has an atmosphere that suits a meal for a Special day.

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The Omakase course, made with seasonal ingredients sourced daily, also features dishes finished right in front of you over charcoal.

For the saba (mackerel) bo-zushi (pressed sushi), wrapping it in nori (seaweed) brings out the aroma and rich taste from the searing, and it pairs especially well with the sushi rice. The course is built to let you fully enjoy the flavors of each season.

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The climax dish of the course is otoro (fatty tuna), with smoke rising the moment the lid is lifted. Topped with uni (sea urchin) and served with a show of drifting gold flakes, it is a gorgeous dish.

The owner combines calm hospitality with the focused look of a skilled chef, and during the performance moments, he turns into an entertainer.