The story
Sushi Harasho, at 3-30 Uenomiyacho in Osaka's Tennoji-ku, is a Japanese sushi counter that earned two Michelin stars in 2026 for excellent cooking. The kitchen works in the omakase format, with the sequence of courses carrying as much weight as any single piece.
The chef describes the aim as an omakase flow with clear contrast, where removing an element often improves the meal more than adding one. A typical course moves through six or seven small dishes before 10 to 12 pieces of nigiri. The room seats 12 guests at a single counter, so the pace stays close to the chef's hands.
The rice is shaped so that small gaps remain between the grains, and it is served a little below body temperature to bring out its sweetness. Seasoning relies on wasabi and nikiri, a simmered sauce, rather than added salt. Tuna is selected by eye after comparing fish from Tsuruhashi and the Central Market, with cost and technique weighed so the choice serves the guest first.
Recognition
Ambience
Details
Location