The story
At Sushiroku in Osaka's Kita-ku, chef Norihisa Horiuchi crafts nigiri that bridge two great sushi traditions. After years training in the Edomae sushi kitchens of Kitashinchi, he opened his own counter at age 32, bringing a philosophy rooted in balance and regional nuance.
The signature lies in the shari – the seasoned rice. Horiuchi uses two distinct vinegar blends: a mild rice-vinegar base for delicate white fish, and a deeper aged red-vinegar for richer, red-fleshed fish. This dual approach lets each piece sing without overpowering the ingredient. The result is a clean, deliberate interplay of acidity and umami.
The menu also nods to Kansai heritage. Kakinoha-zushi (persimmon leaf sushi) and a tekka-maki style tuna cured in soy appear alongside classic Edomae preparations, creating a dialogue between regional styles. The seasonal selection changes with what the market offers, always focused on the day's best catch.
The dining room is a quiet, counter-only space with air conditioning, seating just a handful of guests. It's an intimate setting where every gesture – from the rice temperature to the brush of soy – is visible and intentional.
Sushiroku earned a Michelin Recommended distinction in 2026, a recognition that underscores the precision and care in every course. For those seeking a thoughtful, unpretentious encounter with Japanese cuisine in Osaka, this is a counter worth reserving.
Recognition
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