Best Sushi in Umeda: 10 Michelin Star Restaurants in Osaka

Enjoy Sushi in Osaka Umeda

Osaka's Umeda district is a treasure trove of sushi restaurants, offering everything from Michelin-recognized omakase to regional specialties—often at surprisingly accessible prices.

To help you navigate this vibrant scene, we highlight 10 award-winning sushi restaurants in Umeda defined by their unique specialties.

• Table of Contents
• 1. AKA to SHIRO: Dual‑Vinegar Sushi with Subtle Flavors
• 2. Sushi Murakami Jiro: Refined Sushi with Signature Marinated Tuna
• 3. Sushi dokoro Kurosugi: Award-Winning Sushi
• 4. Sushi dokoro Kurosugi Shinkan: Using Sugar‑Free Rice
• 5. Sushiroku: Traditional Sushi with Persimmon‑Leaf Touches
• 6. Sushi Kirimon: UNESCO‑Inspired Craft Sushi
• 7. Sushi Ikkon: Enjoy Thoughtful Sake Pairings
• 8. Sushi Uraki: Tempura and Sushi in Delicate Balance
• 9. Sushi Hijiri: Creamy Tuna Cuts and Aged Fish Sushi
• 10. Sushi Yutaka: Refined Sushi with Charcoal Finishes

1. AKA to SHIRO: Dual‑Vinegar Sushi with Subtle Flavors

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A Michelin Bib Gourmand recipient (2023–2025), AKA to SHIRO defines its craft through the use of two distinct vinegared rices: each from eastern and western Japan.

This "east-meets-west" approach pairs bold, tangy red vinegar (Kanto-style) with rich tuna and oily bluefish, while utilizing a milder white vinegar (Kansai-style) for delicate white fish and shrimp.

By tailoring the rice to the protein, the chef ensures every piece of nigiri offers a deliberate, high-definition contrast in flavor and texture.

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The warm wooden counter provides a front-row seat to the chef’s meticulous preparation. Both dining options begin with seasonal starters and grilled vegetables, leading into a sequence of nigiri (regular sushi pieces) and maki-zushi (rolled sushi).

The Standard course features six appetizers and twelve pieces of sushi, while the expanded Omakase offers seven premium à la carte plates before the sushi service.

Service is calm and attentive; a curated sake list is matched to the courses. English assistance is available when staff are present.

2. Sushi Murakami Jiro: Refined Sushi with Signature Marinated Tuna

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A consistent Michelin one-star recipient (2023–2025), Sushi Murakami Jiro offers a restrained, traditional omakase course rooted in chef Jiro Murakami’s elite training at Kitashinchi Saeki.

Using premium seafood from regional Japanese markets, Murakami defines his flavor profile with a bespoke soy and red vinegar blend sourced from his hometown. This signature seasoning shines particularly bright in his celebrated marinated tuna, which diners praise for its impeccable, soulful balance.

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The intimate, pale-wood counter provides a front-row seat to a purposeful omakase experience. The set menu flows through seasonal appetizers, sashimi, and grilled plates before transitioning into a careful sequence of roughly twelve nigiri, finishing simply with fruit.

For those seeking refined, skillful sushi in Umeda, Murakami Jiro remains a masterfully reliable choice.

3. Sushi dokoro Kurosugi: Award-Winning Sushi

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Sushi dokoro Kurosugi offers a warm, approachable experience centered on seasonal catches from across Japan, including Toyosu tuna and Oita seafood. The meal is tied together by a signature red-vinegar shari that provides a gentle, familiar tang.

The restaurant is particularly well-regarded for its flexible lunch service, where guests can choose between a 16-piece nigiri omakase, a 12-piece "Today’s Special," or a multi-course Mini Omakase that includes sashimi and seasonal hot dishes.

In the evening, the menu transitions to a comprehensive, market-led omakase featuring premium ingredients and a prepaid course structure tailored to the day’s best arrivals.

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The bright, unpretentious dining room features a light wooden counter and large windows, keeping the focus entirely on the chef’s craft.

A two-time honoree of the Japan Restaurant Award’s Best 100 (2021–2022), Kurosugi has earned industry acclaim while maintaining its unassuming, welcoming character. For those seeking a well-executed sushi experience in Umeda, it's a great choice.

4. Sushi dokoro Kurosugi Shinkan: Using Sugar‑Free Rice

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Sushi dokoro Kurosugi Shinkan, a Michelin-Selected restaurant (2023–2025), offers a refined yet relaxed counter experience that mirrors the quality of its parent branch.

The kitchen uses a clean, sugar-free rice seasoned only with red vinegar and salt to highlight the natural flavors of seasonal seafood sourced from across Japan.

The Omakase Nigiri Course is a focused, well-paced sequence that begins with a seasonal appetizer and savory chawanmushi (steamed egg custard), followed by twelve meticulously crafted pieces of nigiri, and concludes with traditional miso soup and pickles.

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For greater variety, the Nigiri Course with Appetizers expands the menu to include sashimi, grilled eel, and a seasonal steamed dish before the twelve-piece sushi sequence and dessert.

The restaurant also offers an à la carte selection for guests who prefer to customize their meal. The interior is quietly modern and spare, featuring a pale white-wood counter with soft under-lighting that creates a warm, "floating" ambiance.

5. Sushiroku: Traditional Sushi with Persimmon‑Leaf Touches

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Sushiroku, a Michelin-recognized and former one-star establishment, presents a focused omakase sushi course that masterfully balances Edomae and Kansai traditions.

Chef Norihisa Horiuchi utilizes both red and white vinegars to suit each catch, often incorporating persimmon-leaf sushi as a signature tribute to regional customs. The meal typically opens with a single, precise nigiri before unfolding into a sequence of seasonal appetizers and meticulously cured or grilled fish.

The intimate, narrow dining room features a long, pale wooden counter that places guests in proximity to the chef's craft.

6. Sushi Kirimon: UNESCO‑Inspired Craft Sushi

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Sushi Kirimon translates a deep respect for Japanese heritage into a polished, ingredient-forward omakase sushi course. Owner-chef Setta, a veteran of Michelin-starred kitchens across Tokyo, Kyoto, and Osaka, personally travels Japan to source premium fish directly from producers.

This focus on provenance is paired with rigorous technique: the team matches specific wasabi varieties and soy sauces to each piece, meticulously balancing temperature and rice texture to elevate the natural flavors of the toppings.

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The course at Sushi Kirimon is defined by ceremonial hospitality, beginning with a welcome drink at both lunch and dinner. The sequence transitions from delicate white fish to richer cuts and premium uni, showcasing the team’s meticulous, time-kept technique.

For a truly singular experience, Kirimon offers a Guinness-certified Special Omakase—an exclusive, chartered private course for one group per night that pairs the tasting with high-end sake or tea.

With a limited à la carte selection, the focus remains entirely on the crafted counter sequence, making it a premier destination for those who value superb sourcing and a quietly luxurious, culturally rooted dining experience.

7. Sushi Ikkon: Enjoy Thoughtful Sake Pairings

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At Sushi Ikkon, every element of the bite—from the wasabi to the finishing tea—is treated as a cohesive whole. The chefs meticulously tailor the vinegar and rice temperature to each specific topping, ensuring a perfect balance of sweetness and depth.

Sourcing directly from trusted regional suppliers, the menu is dictated strictly by the day's best market arrivals.

The Ikkon Omakase course is complemented by a thoughtful sake pairing designed to highlight each sushi piece.

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The dining room is clean and minimal, a pale‑wood U‑shaped counter puts guests directly opposite the chef, with soft overhead lighting and a textured back panel.

8. Sushi Uraki: Tempura and Sushi in Delicate Balance

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Sushi Uraki offers a refined counter experience centered on a seamless marriage of sushi and tempura (deep-fried cuisine).

Chef Yuki Aguro, formerly an executive chef at luxury hotels, oversees service from a 150-year-old Japanese cypress counter, bringing a sense of measured pacing and polished hospitality to the meal. His technique is purposeful and restrained, utilizing aging, curing, and frying to highlight the natural character of each ingredient.

The lunch course illustrates this balance perfectly: beginning with a welcome drink and appetizers, the menu includes white-fish nigiri, three distinct tempura, and red-meat sushi.

The meal reaches its peak with premium selections like shrimp, sea urchins, and simmered eel before concluding with a seasonal dessert.

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The dinner menu expands this arc, featuring appetizers, dual sashimi courses, and a sophisticated progression of white-meat nigiri, creative tempura, and red-meat sushi.

To elevate the experience, an in-house sommelier provides curated pairings of Champagne, wine, and sake. For those seeking meticulous technique and an elegant, balanced marriage of sushi and tempura, Sushi Uraki is a masterfully paced choice.

9. Sushi Hijiri: Creamy Tuna Cuts and Aged Fish Sushi

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Sushi Hijiri pairs traditional Edomae sushi techniques with bold, purposeful innovation. The kitchen pairs creamy, umami-rich tuna cuts with rice seasoned with 12-year-aged balsamic. This atypical seasoning provides a harmonious acidity that uniquely elevates each piece.

The chef’s tasting is a market-driven sequence of seasonal starters, sashimi, and nigiri, emphasizing refined textures and restrained finishes. Every meal is a curated experience that typically concludes with a final rice course and a light confection.

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The warm, intimate dining room features a long, pale-wood counter and soft, directional lighting that draws all focus to the chef’s technique. The décor is purposefully minimalist, accented only by seasonal branch arrangements that mirror the restaurant's restrained philosophy.

For those who favor expressive tuna, innovative rice seasoning, and a contemporary take on Edomae sushi, Sushi Hijiri offers a refined omakase.

10. Sushi Yutaka: Refined Sushi with Charcoal Finishes

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Sushi Yutaka delivers an omakase course specializing in Hokuriku and Hokkaido seafood. Drawing frequently from the diverse waters of Toyama Bay, the Michelin-trained chef pairs his catch with a tangy, Kanto-style red vinegar rice that perfectly complements rich shellfish and fatty fish.

The signature Yutaka Course features precisely timed nigiri—such as Toyama white shrimp and Hokkaido surf clam—alongside refined small plates. Highlights include charcoal-seared seasonal fish, tilefish shabu-shabu, and a salmon-roe mini bowl, all concluding with a unique Suzu-salt gelato.

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The VIP Course at Sushi Yutaka elevates the experience with additional premium nigiri, sophisticated small plates, and occasional luxury mains like wagyu or shabu-shabu.

The atmosphere is defined by its intimacy; a dimly lit interior and a wraparound wooden counter keep you close to the chef's meticulous work. In this hushed, refined space, the combination of quiet craft and gentle hospitality turns every bite into a polished culinary highlight.

Enjoy Premium Sushi in Umeda

From Bib Gourmand counters to Michelin‑listed omakase courses, Umeda serves a surprising spectrum of sushi styles—each plate shaped by regional sourcing and thoughtful technique.

Whether you seek a simple but delicious sushi menu or refined courses that include sake pairings, these ten counters offer clear reasons to visit. Book ahead, check menus and allergy policies, and enjoy Umeda’s lively sushi scene with an appetite for discovery.

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