Sushi Sanshin
The deft hands of Chef Yoshitaka recreate Edomae sushi following the core tenets of Soto Zen monk Dogen Zenji’s “Sanshin” philosophy.
Restaurant Details
Set in a pre-war machiya (traditional wooden townhouse), Sushi Sanshin invites diners to experience traditional Edomae sushi with a modern twist. ‘Sanshin’ refers to Soto Zen monk Dogen Zenji’s three attitudes of a true Zen practitioner — ones that owner-chef Yoshitaka Ishibuchi has adapted into his cooking philosophy.
Here, Yoshitaka finds a balance between adhering to Edomae techniques and adding creative flair. He delighst in swordtip squid from Nagasaki, or tiger prawns filleted to draw out only the best flavors. Sushi rice is from Shiga Prefecture and is specifically grown to the chef’s specifications.
In a slight deviation from the Edomae style, dishes are served in a varied manner to excite different senses and take guests on an invigorating culinary adventure. A simple warm wood interior with a stunning 8-seat counter made from cypress lets the fare shine without competition. During cherry blossom season, guests can enjoy the sight of the pale pink blossoms glowing in the spring sunshine.
Sushi Sanshin Access Info
Sushi Sanshin is a 6-minute walk from Tanimachirokuchome Station.
Sushi Sanshin Phone Number
Sushi Sanshin Business Days
Sushi Sanshin Address
2-7-14 Uchikyuhojimachi, Chuo-ku, Osaka 540-0013
Sushi Sanshin Cancellation Policy
Cancel your reservation at least 2 days before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Osaka Prefecture is the birthplace of Kansai-style okonomiyaki and many classic Japanese street foods. Centered around Osaka (the prefectural capital), the clash of trade, traditions, and modern technologies contributes to the dynamic energy of this prefecture overlooking Osaka Bay.
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10 meals
COURSE MENUHozenji Sushidokoro Nakatani
With more than 10 years of experience working at prestigious sushi establishments in Tokyo and Osaka, Hiroyuki Nakatani brings an accessible approach to omakase at his eponymous restaurant.
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