2 nigiri + 2 skewers from ¥1,096 (tax incl.), plus a seasonal plate / Budget around ¥2,000–¥3,000 per person / 30–45 min is plenty to enjoy

Reservation TableCheck

Official Reservation Reserve on TableCheck TableCheck

If you're coming in tonight, it's safer to lock in your seat first.

Sushi from ¥329 per piece · Yakitori from ¥219 per skewer (tax included) · A la carte, order as you like

5 min from Fukushima Station
IQOS only (all seats)
Cards, e-money & QR payments accepted

For change and cancellation terms, please check the latest policy shown on TableCheck when you book.

For same-day availability, please call us directly. 070-1009-1009

The Story Behind Our Name

The name SUSHI OSAKA Organic is not about following a trend. It reflects our commitment to what truly matters—using organic rice for our shari, carefully selecting red vinegar, and respecting the natural quality of every ingredient in our yakitori, tempura, and side dishes.

Rather than dressing everything up, we make honest choices where it counts most. That philosophy is what we mean by "organic."

With Osaka's bold spirit and warmth, paired with meticulous craftsmanship and genuine respect for ingredients, this name carries our wish to create a new, meaningful dining experience from Osaka.

Our Path

SUSHI OSAKA Organic is not about offering many types of food. We aim to serve sushi, yakitori, and tempura—not as casual izakaya items, but each as the genuine article.

Sushi demands its own technique. Yakitori requires mastery of fire. Tempura calls for lightness and instinct. We refuse to blur those lines, focusing only on what is truly delicious.

We also want every guest—Japanese or international—to feel genuinely moved by what they eat. In Osaka's welcoming energy, we embed the subtlety and depth of Japanese food culture. Not merely easy, not light, yet never stiff—a place anyone can naturally enjoy.

"Organic" is not decoration. It means caring about the story behind each ingredient, committing to what genuinely matters: rice, vinegar, chicken, vegetables, oil. We aim to deliver a taste rooted in substance, not appearance.

SUSHI OSAKA Organic: not a genre-mixing restaurant, but one that layers authenticity into a single value. Loved by locals and travelers alike, worth eating in Osaka, and worth coming back to.

Chef Tatsuo Eguchi

Chef

Tatsuo Eguchi

Known affectionately as "Tatsu-nii," a warrior of Japanese cuisine. Over thirty years refining the arts of sushi, yakitori, and tempura on a foundation of traditional Japanese cooking.

Decades of experience across countless kitchens have given him a depth that cannot be measured in years alone—it shows in every dish.

Bold yet precise, he faces every ingredient, every technique, every moment of heat with zero compromise. That unrelenting dedication is the essence of Chef Tatsuo Eguchi.

He is a chef who delivers the weight of his years as flavor.

Our Craft

When we shape nigiri, adjusting the shari temperature to match each topping maximizes umami.

01NIGIRI

The Art of Nigiri

We carefully prepare each topping, vary the wasabi to match temperature and grip, and switch soy sauces as needed. Every piece transcends ordinary deliciousness.

02SHARI

Red Shari & White Shari

Red vinegar aged 3+ years from sake lees creates red shari. Rice vinegar with kombu dashi yields white shari. We use both to their fullest.

03RICE

Commitment to Rice

We source rice of exacting size and texture from trusted farms across Japan, blending varieties to create nuanced shari flavor and bite.

We use organic rice and carefully select natural ingredients for our fish and yakitori. This does not mean every ingredient is organic; our soy sauce is not organic.

How to Enjoy A la carte

Everything is served a la carte—order what you like, as much as you like.

Feel the live energy at our single-slab counter. The beauty of Edomae sushi and the aroma of charcoal-grilled chicken fill the space. Not just a sushi bar or yakitori shop—this is a "culinary theater."

The chemistry of sushi and yakitori together: toro fat meets charcoal aroma, shari acidity plays against tare sweetness. A harmony of fine food that makes time stand still.

For guests with reservations, we offer a complimentary birthday plate. Perfect for special occasions.

Edomae sushi from ¥329 per piece (tax incl.)

Free-range yakitori from ¥219 per skewer (tax incl.)

Information Access & Hours

5 min from Fukushima Station. A 20-seat single-slab counter with cashless payments, easy to drop into even for a late dinner.

Address: 2-10-4 Sagisu, Fukushima-ku, Osaka5 min walk from JR Fukushima Station
Hours: 6:00 PM – 3:00 AM (next day) · Food L.O. 2:00 AM / Closed Wednesdays
Phone: 070-1009-1009
Payment: Cards / E-money / QR payments
Smoking: IQOS only (all seats)
Seats: 20 seats (single-slab counter)
Information verified: July 23, 2026

Reserve via TableCheck or call us directly.

Late-night Sushi and Yakitoriin Osaka Fukushima

Recommended order examples

Start with two pieces of nigiri

Then add two skewers

Finish with a seasonal plate