Restaurant in Osaka, Japan
Serious Edomae counter, hard to book.
A Michelin-starred omakase counter in Osaka's Kita Ward, Sushi Hoshiyama follows the structural logic of Edo-style nigirizushi with Osaka precision: kombu-marinated sea bream, red-vinegar rice served warm, tuna delivered in three successive pieces, and simmered conger eel closing the sequence as tradition demands. The riverside address adds a rare layer of setting to a format where technique is everything.
If you have already visited one of Osaka's more accessible Edomae-style counters, Sushi Hoshiyama is the logical next step. Holding a Michelin star since 2024 and located in Kita Ward's Tillit's Hus building on the river's edge, it executes classical nigiri technique with the kind of precision that rewards returning guests. The price range sits at ¥¥¥¥, which puts it in the same bracket as HAJIME and Fujiya 1935, but those are entirely different formats. For traditional sushi at this tier in Osaka, Hoshiyama is one of the clearest choices you can make.
The room sits above the river, and the water view is not incidental — boats move past the windows throughout the meal, giving the space a quiet, unhurried rhythm that most sushi counters in central Osaka cannot offer. Noise is a non-issue here. This is not a lively counter with a convivial crowd; the atmosphere is controlled, focused, and well-suited to conversation between two or three people. If you are after the energy of a packed house, look elsewhere. If you want a counter where the food is the entire point, Hoshiyama delivers that.
The technique follows classical Edomae orthodoxy. Sea bream is marinated in kombu; gizzard shad is cured in vinegar. These are preparations rooted in the pre-refrigeration traditions of Tokyo-style sushi, and Hoshiyama applies them without shortcuts. The rice is seasoned with red vinegar and salt rather than rice-wine vinegar, which gives it a slightly more mineral character and a deeper colour. It is served on the warm side, which is the correct call — warm rice releases fat more readily from the fish, and the flavour integration is noticeably better than at counters that let the rice cool.
Progression is structured in the old-fashioned way: white-flesh fish first, tuna in three successive pieces, and simmered conger eel to close. For guests visiting a second or third time, this structure is worth understanding because it shapes how you pace yourself. On a first visit, the tuna sequence , arriving mid-meal in three pieces , tends to dominate the memory. On a return visit, pay more attention to the white-flesh opening sequence and to the final conger, which is the chef's clearest statement of classical restraint.
First visit: Let the sequence land without intervention. The tuna trio is the anchor and will tell you immediately whether the kitchen's sourcing is at the level the Michelin recognition implies. It is.
Second visit: Focus on the kombu-marinated sea bream and the vinegar-cured gizzard shad in the early sequence. These are the pieces where the apprenticeship training is most visible , the balance of acidity and fish fat in the shad in particular is calibrated to a degree that takes years to develop. Also note how the rice temperature is held consistently from the first piece to the last, which is harder to achieve than it sounds.
Third visit: Watch the conger eel. Simmered eel is one of the most telling preparations in Edomae sushi because there is nothing to hide behind , no bright acidity, no contrasting texture, just the quality of the fish and the skill of the simmering. At Hoshiyama, it closes the meal in the traditional way, and it earns that position.
For context on how Hoshiyama sits within Osaka's broader sushi scene, see also Sushi Harasho, Matsuzushi, Sushi Murakami Jiro, Sushi Sanshin, and Sushi Yuden. If you are building a sushi-focused trip across Japan, Harutaka in Tokyo and Sushi Shikon in Hong Kong are the most natural reference points for Edomae technique at a comparable tier. Shoukouwa in Singapore is worth considering if your itinerary extends to Southeast Asia.
For wider Osaka planning, see our full Osaka restaurants guide, Osaka hotels guide, Osaka bars guide, Osaka wineries guide, and Osaka experiences guide. If your trip extends to the Kansai region, Gion Sasaki in Kyoto and akordu in Nara are worth adding. Further afield, Goh in Fukuoka, 1000 in Yokohama, and 6 in Okinawa each represent their cities well at the top tier.
Booking difficulty is assessed as hard. With only one Michelin star awarded in 2024 and a small counter format, seats are limited and demand has risen accordingly. No booking method is confirmed in the venue record, so your leading approach is to contact the restaurant directly or use a Japan-specialist reservation service. Build in at least four to six weeks of lead time, more if you are visiting during peak season (spring cherry blossom or autumn). Walk-ins are very unlikely to succeed.
| Detail | Sushi Hoshiyama | Sushi Harasho | Sushi Sanshin |
|---|---|---|---|
| Price tier | ¥¥¥¥ | Confirm on site | Confirm on site |
| Awards | Michelin 1 Star (2024) | See listing | See listing |
| Format | Edomae nigiri counter | Sushi counter | Sushi counter |
| Booking difficulty | Hard | Moderate | Moderate |
| Setting | Riverside, Kita Ward | Osaka city | Osaka city |
| Venue | Awards | Price | Value |
|---|---|---|---|
| Sushi Hoshiyama | Sea bream is marinated in kombu, gizzard shad in vinegar; sushi rice is seasoned with red vinegar and salt. The scrupulous training the chef received as an apprentice pervades every aspect of the restaurant. Nigirizushi begins with pale white-flesh fish. Tuna, served three pieces in succession, leaves an impact. Sushi rice is served on the warm side, the better to bring out the sweetness of the fish oil. Simmered conger eel brings the meal to a close, as in the old days. The restaurant stands on the river’s edge, so you can watch the boats plying the waters below as you dine.; Michelin 1 Star (2024) | ¥¥¥¥ | — |
| HAJIME | Michelin 3 Star, World's 50 Best | ¥¥¥¥ | — |
| La Cime | Michelin 2 Star, World's 50 Best | ¥¥¥¥ | — |
| Kashiwaya Osaka Senriyama | Michelin 3 Star | ¥¥¥ | — |
| Taian | Michelin 3 Star | ¥¥¥ | — |
| Fujiya 1935 | Michelin 2 Star | ¥¥¥¥ | — |
Side-by-side comparison to help you decide where to book.
Dress conservatively and avoid heavy fragrances — this is a small, intimate counter where scent competes with the fish. No dress code is published, but the ¥¥¥¥ price point and Michelin 1 Star setting signal that neat, understated clothing is the right call. Think smart-casual at minimum; avoid anything casual enough to draw attention.
This is a small counter format, which makes it a poor fit for large groups. Parties of two are the natural unit here; anything above four risks fragmenting the experience or occupying most of the room. If you are planning a group celebration, check availability early and ask directly — the counter size limits options regardless of demand.
Book at least four to six weeks ahead. The 2024 Michelin 1 Star award has tightened availability considerably, and the counter is small enough that a single busy period can exhaust near-term slots. Booking difficulty is assessed as hard — treat this like any sought-after omakase counter in Japan and plan accordingly.
Yes, provided the occasion suits a quiet, focused meal rather than a celebratory atmosphere. The river-edge setting, the structured Edomae sequence ending with simmered conger eel, and the Michelin 1 Star credential make it a strong choice for a milestone dinner for two. It is not the right venue if you need noise, toasts, or a party-friendly room.
At ¥¥¥¥, it is priced at the top of the Osaka sushi market, and the value case rests on technique: kombu-marinated sea bream, vinegar-cured gizzard shad, red-vinegar-seasoned rice served warm, and a tuna sequence served in three successive pieces. If Edomae precision is what you are paying for, the Michelin 1 Star suggests the kitchen delivers it. If you want broader creative ambition at a similar price, La Cime or Fujiya 1935 offer different returns.
For traditional Edomae sushi at a similar level, Taian is the closest peer in format and discipline. For a broader fine-dining commitment in Osaka at ¥¥¥¥ spend, Kashiwaya Osaka Senriyama and La Cime both represent strong alternatives — the latter offers a French-influenced tasting menu if sushi is not your primary format. Fujiya 1935 is worth considering if creative progression matters more than classical restraint.
The structured Edomae sequence is the entire point of booking here — there is no à la carte fallback to consider. The progression from white-flesh fish through a three-piece tuna sequence to simmered conger eel follows a classical arc rooted in the chef's apprenticeship training. If that format suits you, the Michelin 1 Star (2024) is a credible signal that the execution justifies the ¥¥¥¥ price. If you prefer a less fixed format, look elsewhere.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
