Osaka Kyobashi Sushi Kuroshio Kaiko

Restaurant Details

The south of Ehime Prefecture is already vaunted for its seafood, but the town of Ainan stands out in particular. In spite of its size, the town — numbering just over 23,000 inhabitants — continues to be one of the major producers of seafood in the entire prefecture, including the noble scallop, known in Japanese as the hiougi-gai. The bonito, or katsuo in Japanese, is still farmed traditionally in Ainan, caught individually by line and reel instead of net fishing.

It is from Ainan that Sushi Kuroshio Kaiko sources its ingredients, taking ingredients straight from the heart of Ehime’s fishing industry and transforming them into immaculately-sculpted Edomae-style sushi. Following the example of its first Ginza branch store, its Osaka outlet in Kyobashi carries on the legacy of Michelin-starred excellence with constantly-changing seasonal menus.

Every ingredient is carefully selected by the head chef, from the wasabi, to the soy sauce, to even the nori seaweed, which is sourced from the Ariake Sea. Ariake nori is renowned for its fast amino acid release, which makes its umami immediately and strongly evident on first contact with the tongue. In Edomae tradition, red vinegar is used in sushi rice, which enhances the flavor of the toppings.

All of these come together in a single nigiri to make a perfect bite — every time, without fail.