Sushitsune

Some restaurants follow the path of history — Sushitsune forges it. Founded in 1891 and nestled near the back gate of Osaka’s Tenmangu Shrine, this Michelin-rated establishment is where pressed mackerel sushi was born. The founder, Naka Tsunekichi, invented this iconic sushi by filleting two pieces of fish and wrapping them in a towel. Later, he replaced the towel with a wooden boat-shaped mold of his own design, leading customers to dub the sushi "battera," after the Portuguese word "bateira" (small boat). The passing of the third-generation chef in 1988 seemed to spell the end for Sushitsune, which closed for nearly three decades. However, in 2016, the restaurant saw a stunning revival under the new owner-chef, Ishikawa Satoru. Satoru, who had apprenticed at a pressed sushi shop, now showcases his craft at this cozy venue. Temari sushi — Kyoto-style round sushi rice ball — horse mackerel bozushi (stick sushi), and, of course, battera are served amidst the anticipation of thrilled diners waiting to take a bite into the past. Lunchtime offers set meals, while evenings present an expanded menu with an omakase lineup of nigiri and rolled sushi Michelin Guide accolades: 2024 - Bib Gourmand