Sushi Kaiko

Sushi Kaiko, newly opened in September 2023, is a place where guests can indulge in a heavenly sushi journey made from the finest ingredients.

Behind these dishes is Chef Iwamoto, a true master of food who has 30 years of experience as a sushi chef under his belt. Chef Iwamoto also spent 6 years as the head chef of the renowned establishment "Sushi Iwamoto."
He approaches every dish which he serves with extensive experience and passion.

The only course offered is the "Omakase" priced at ¥25,000.

Service start simultaneously at 6:00 PM and 8:30 PM.

For this meal, we stepped into the northern area of Osaka known as Kitashinchi.

Kitashinchi during the day is filled with offices and is bustling with people wearing suits and other work-related outfits.

However, as night falls, you will begin to see those same salarymen enjoying drinks at upscale bars and elegantly dressed women dining at luxurious restaurants. 

So on a typically lively evening, our party decided to enjoy dinner at a tranquil sushi restaurant nestled in one of the many narrow buildings.

We entered Sushi Kaiko and walked through a narrow corridor which was partitioned by a Noren curtain featuring the restaurant’s logo, drawn by renowned calligrapher Ogino Tansetsu.


Once inside the establishment, we were greeted gently by Master Chef Iwamoto from behind the counter. 

The tableware was already set for our arrival and a young waitress handed us the drink menu with a welcoming smile.

I ordered a Yamazaki Highball as the beverage to kick off my evening meal. 

(The counter has only 8 seats.)

The first dish which arrived was thinly sliced “tessa” (pufferfish sashimi). 

The chewy texture of the fugu went perfectly with the refreshing ponzu sauce,and this was a delightful appetizer.

It also paired perfectly with my highball.

The golden-eye snapper was presented beautifully on a unique-looking ceramic block which had the design of wood grain. The golden sear of the snapper harmonized well with the woody hues. 

In regards to the texture, it was very soft in contrast to the fugu which preceded it. 

Ankimo (Monkfish Liver)

This was also served in an unique style on a gray chalice.

It was coated in a delicious sauce which brought out the rich flavor of the ankimo.

Junmai Daiginjo Showagura

I was also able to taste this limited sake. It was rich and full-bodied.

Grilled Eel

Once again, another dish served on a charming black hexagonal ceramic object.

“Please enjoy while it’s hot.” The chef advised.

The meat inside was fluffy, while the skin was crispy, and this created a delightful contrast in textures.

I placed a small amount of wasabi on top for the last bite and this added a new element. 

Homemade Karasumi (Dried Mullet Roe) 

It was slightly more moist than the usual firm type. I ordered a sake to pair with the saltiness of the karasumi. 

Needless to say they both went amazingly well together!

Shirako with Sea Lettuce Soup

The perfect palate cleanser was served after I finished my sake. 

Shirako was served on top of a plate, while inside the broth of the soup was more  shirako in a paste-like form along with sea lettuce. 

We were instructed to eat the shirako on the plate just by itself, and it turned out to be grilled. 

As for the broth, mixing the shirako and sea lettuce created an incredibly rich and complex flavor.

It was so good that I wanted to have another bowl.


It had a very crunchy and crisp texture which was a brand new experience of squid for me.


Kombu-zuke (Kombu-cured Fish)

I missed the type of fish it was, but do know that it was extremely fresh and plump!


Aji (Japanese Horse Mackerel)

This was the only  “silver-skinned fish” of the course.

Instead of wasabi, it was accompanied by a paste made from crushed green onions. The fresh fragrance of this green onion paste was delightful and it a new discovery for me.

Kamoshibito Kuheiji “human” Junmai Daiginjo

This is a 45% Junmai Daiginjo sake made from Yamada Nishiki rice which was poured into a wine glass.

Highly recommendable to even for those who don’t usually drink sake.

It was absolutely delicious! 

Uni (Sea Urchin) Rice Bowl

This was my favorite dish among all the courses. It is a staple in the restaurant’s menu and my personal favorite from the night. 

The chef told me that sea urchin of this quality is hard to find even in Osaka, and that he has to source it directly from Tokyo.

There was uni already mixed into the rice and then even more is luxuriously placed on top. 

A truly blissful experience for me. 

The tuna of the day was caught in Miyakejima.

It was truly beautiful to look at when presented to us and also a very “Instragrammable” view! 

Toro Taku (Tuna and Takuan-Pickle Sushi Roll) 

Torotaku is made from chopped tuna (toro) and takuan which is pickled radish. 

The sweetness of the toro and the crunchy texture of the pickled radish combined あamazingly with the flavor of sesame. 


Japanese Tiger Prawn

Fresh prawn still alive and kicking was shown to use before it was turned into this most fresh piece of sushi. 

Palate Cleanser

I believe it was sweet vinegar-pickled daikon and there was yuzu sprinkled on top.

It was refreshing and served its purpose as a palate cleanser.

Chutoro (Medium Fatty Tuna)

Melts in your mouth.

The word “delicious” did not do it justice. (I was starting feel nice and relaxed from the alcohol around this point.)


Tamagoyaki (Egg)

This tamagoyaki was cooked meticulously over two hours.

It was cut into the perfect size and surprisingly, even though it was not a sushi, it didn’t feel out of place at all. 


Pickled Tuna

It had been marinated about 10 minutes before being served to us. The way it was sliced was simple yet artful.

The flavorful marinade which soaked the tuna were full in umami.

Simmered Clam

It was served with a sweet sauce and yuzu sprinkled on top. The texture was soft and had a great aroma.


Conger Eel

Large and amazingly fluffy.

For some reason only this was served on a special plate for its own. 

Red Miso Soup with Egg

It was my first time trying egg in red miso soup. This was the last dish of the meal and I enjoyed it slowly. 

There is nothing as heart-warming as hot soup after enjoying delicious alcohol. 



The dessert of the night. 

It was made from brown sugar syrup from Okinawan brown sugar.  

It had just the right amount of sweetness which was surprising to me, and had a most delightful chewy texture.

Needless to say, it disappeared down my mouth in no time at all! 

As evident from all my pictures, the balance between the small-sized shari (sushi rice) and the neta (toppings) was exquisite and just the right size. 

I was told that no sugar was used in making of the shari and that the chef only uses vinegar specially blended by himself.

The rice is cooked to be on the slightly firmer side.

A great aspect of Sushi Kaiko is that you can enjoy, not just amazing flavors, but also striking visual presentations.

Each dish is served on beautiful plateware and the chef always makes it a fun performance when showing you the ingredients of sea urchin, tuna, and live shrimp etc. This makes for a very memorable dining experience. 

The chef also uses a translation device to accurately explain the types of sushi and toppings to guests from overseas who cannot speak Japanese. He is always looking to stay updated and relatable in such ways. 

Whether you are a Japanese national or a visitor from overseas, Sushi Kaiko is a place where everyone can experience an unique encounter with sushi.

Sushi Kaiko
Service start simultaneously at 6:00 PM and 8:30 PM.

We at My Concierge Japan do not exclusively represent only Michelin-starred restaurants but we also carefully curate and select outstanding restaurants which are recommended to us by top chefs in the industry, as well as foodies from across the country.
We aim to provide a concierge service so that food-loving guests from all across the world can enjoy restaurants in Japan smoothly, safely and worry-free.