Sushi Ryuhei
鮨 龍平

About 20 minutes by train from Osaka Station, a 5-minute walk from JR Ibaraki Station, Sushi Ryuhei sits quietly near the station front. Although located outside Osaka’s central districts, it is known among sushi lovers as a place worth seeking out—and upon visiting, you will find it fully booked, a testament to its popularity.

Chef Taira, the owner, is a dedicated and curious craftsman who has personally dined at numerous sushi restaurants to deepen his knowledge. Both as a sushi maker and as a diner, his skill and sensibility place him among the most highly regarded in the field. His training includes working at Shokudo Ogawa, the independent restaurant of a disciple from the Michelin three-star Gion Sasaki, and at Sushi Shin in Osaka’s Tenjinbashi area, where he developed his unique culinary perspective and approach to hospitality.

Thoughtful and soft-spoken, Chef Taira is open to introducing slight variations to his sushi neta, considering what ingredients might delight international guests. His flavoring is balanced, with no sharp edges in acidity, saltiness, or sweetness, leaving a clean finish. With a wide repertoire of fish varieties and preparation methods, his sushi remains firmly rooted in the fundamentals and traditions of Edomae style.

Visiting Sushi Ryuhei is worth the 20-minute train ride from Osaka for those seeking truly satisfying sushi. The restaurant offers eight counter seats and one private room for four guests, with Chef Taira and his wife warmly welcoming each customer.