鮨 美寿志 Sushi MISUJI
Edomae sushi shaped over rice seasoned with aged red vinegar.
Nakanoshima Festival Tower West, 2F — Osaka
Hokkaido Fair
The bounty of Hokkaido’s land and sea
We visited the producers themselves to choose ingredients found nowhere else — a menu that travels through Hokkaido’s land, sea and season.
Our Sushi
Rice, seasoned with aged red vinegar
Our rice is seasoned with aged red vinegar and made from Koshihikari grown in Uonuma. Fish selected from across Japan is brought to its peak through ageing, the knife and the finishing touch — Edomae technique carried into a contemporary idiom we call the MISUJI way.
Menu
Our Courses
Omakase courses composed around the day’s catch. The contents change with the market.
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Lunch
Asanagi Morning calm
13 courses
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Lunch
Shiokaze Sea breeze
15 courses
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Dinner
Shiosai Sound of the tide
15 courses
Composed around carefully sourced ingredients, the courses change with the season and the day’s catch.
Artisans
Behind the counter
Reading the fish, ageing it, choosing where the knife falls: the day’s sushi is decided long before service.
Each piece is formed in front of you and passed straight from hand to hand.
Seating
The counter, and the rooms
A counter of plain hinoki where the work is close enough to watch, and fully private rooms for quieter occasions.
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The counter -
Counter “Tsuki” -
Counter “Yuki” -
Private room “Hana” -
Private table room
Information
Before you visit
Everything worth knowing before you book. For anything not listed here, please call us.
- Duration
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Approx. 90 minutes at lunch, 120 minutes at dinner.
Late arrival does not extend the end time of your seating. - Allergies & dietary needs
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We can accommodate allergies and dietary restrictions if you tell us in advance — please note them when you book.
A vegetarian menu is available. - Payment
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Credit cards: VISA / Mastercard / JCB / American Express / Diners Club / UnionPay
E-money: 楽天Edy / nanaco / WAON / iD / QUICPay
QR payment: WeChat Pay - Getting here
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2 min walk from Higobashi Station (Osaka Metro Yotsubashi Line) / 2 min from Watanabebashi Station (Keihan Nakanoshima Line) / 10 min from Kitashinchi Station (JR).
Nakanoshima Festival Tower West, 2F. Show this address to your taxi driver exactly as it is. - At the counter
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To keep the room quiet, we welcome children of primary-school age and above.
The restaurant is entirely non-smoking; a smoking room is available on the same floor. - Seats & private rooms
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23 seats in total (19 at the counter, 4 at tables).
Private rooms for 4 and 6 guests. Full buyout available for up to 20 guests. - Facilities
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Free Wi-Fi is available. English and illustrated menus are on hand.
Parking is available in the building’s basement car park (no validation offered).
Access
Access & Hours
- Address
- 2F Nakanoshima Festival Tower West, 3-2-4 Nakanoshima, Kita-ku, Osaka 530-0005, Japan
- Telephone
- 06-6205-9528
- Hours
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Lunch 11:00–15:00 (last order 14:00, last entry 14:00)
Dinner 17:00–22:00 (food last order 20:30, drinks 21:00, last entry 21:00) - Closed
- Open all year, except the New Year and Obon holidays
- Nearest stations
- Higobashi Sta. (Osaka Metro Yotsubashi Line) — 2 min
Watanabebashi Sta. (Keihan Nakanoshima Line) — 2 min
Kitashinchi Sta. (JR Tozai Line) — 10 min
Since 1855
From a stall in Kobikichō to a counter in Nakanoshima
In 1855 — the second year of Ansei — MISUJI first hung its curtain in Kobikichō, today’s Higashi-Ginza. Matasaburō Koike, a cook in the service of his domain, cured fish from Edo Bay in vinegar and laid it over a small mound of rice; through his stall the method reached ordinary townspeople. By the Meiji era the house had perfected honte-gaeshi, the classical forming technique, and craftsmen trained at MISUJI went on to found Ginza Kyubey, Sushiko Honten and Nihonbashi Sushikin. That Edomae lineage continues today at our counter in Nakanoshima.
Reservations
鮨 美寿志
Book online at any hour. For same-day bookings or changes, please call us.
Opens ebica, our booking partner
Group
MISUJI GROUP
Two sushi counters carrying the Edomae tradition, a grill bistro built around live charcoal, and a winery pressing fruit from its own vineyards in Aizu. In each place, in its own idiom, the food of MISUJI comes alive.
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Nakanoshima, Osaka
Sushi MISUJI
On the second floor of Festival Tower West, Nakanoshima. A counter of pale cypress where Edomae craft meets rice seasoned with aged red vinegar.
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Shiodome, Tokyo
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On the 46th floor of Caretta Shiodome, 200 metres above the city. Skill honed, sushi shaped by heart — Edomae carried since 1855.
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Ginza, Tokyo
Grill Bistro POIVRER
A charcoal grill bistro in Ginza 8-chome. Tajima beef T-bone and steak au poivre, poured alongside carefully chosen wine.
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Aizumisato, Fukushima
Niitsuru Winery
Estate vineyards in Aizumisato. Japanese wine made only from fruit the winery grows itself — from the soil to the bottle, every step by their own hands.
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