Chef Nobuo Sakamoto opened his first restaurant, Sushiya Nobu in his hometown of Awaji Island, Hyogo Prefecture, in 2006 after finishing his training in Osaka.

The allure of his sushi lies in the carefully selected fresh seafood, which he expertly prepares using light soy sauce and sudachi citrus. The restaurant quickly became very popular, attracting sushi enthusiasts from all over Japan, from Hokkaido to Okinawa, and secured a reputation as an extremely difficult-to-reserve establishment.

However, this Sushiya Nobu abruptly closed its doors. This news quickly spread among sushi fans and those who had dined there all expressed their desire to eat there again.

But the truth is that Chef Sakamoto continued to quietly make sushi in Kitashinchi, Osaka. His personal residence remains in Awaji Island, where every morning he personally selects the neta (toppings) and cooks the shari (sushi rice). He then brings both to Osaka to make and serve his sushi.

Why does the chef repeat this routine? It is because he personally values the creating of connections with people through his making of sushi. At times, he journeys to Hokkaido or Karuizawa to serve sushi, and at other times, he does so aboard a luxury cruise called “guntû” while sailing the Seto Inland Sea.

Chef Sakamoto, also affectionately called “Nobu-san”, chose to make sushi without being bound to one location, as he wishes to serve all those who sincerely wish to eat his sushi. This Kitashinchi location will also close in the winter of 2024, and he will then move on to a different place to continue making sushi.

Nobu-san has kindly agreed to serve his sushi to international guests, and My Concierge has made special reservation slots available from 15:00 to 17:30.

After trying Nobu-san’s sushi you will come to truly understand the meaning of “unforgettable sushi” made from the carefully-selected seafood of Awaji Island and Akashi.