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Pressed mackerel sushi, or bateira, is the signature at this old-school Osaka sushi counter, a style the founding family invented and the city eventually made its own. The fourth-generation chef still works the boat-shaped wooden mold by hand, layering pickled mackerel, sushi rice, and a sheet of white kombu with the kind of calibrated pressure that takes a lifetime to feel. A Michelin Bib Gourmand, and the place to find oshizushi the way Naniwa means it.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Bateira
“The dish of renown here is the bateira, or pressed mackerel sushi, conceived by Sushitsune’s first-generation owner.”
Michelin Guide -
Bozushi
“Bozushi, of horse mackerel and conger eel, and temarizushi are exemplars of Osaka food culture.”
Michelin Guide -
Temarizushi
“Bozushi, of horse mackerel and conger eel, and temarizushi are exemplars of Osaka food culture.”
Michelin Guide -
Naniwa oshizushi
“This is the place to sample true Naniwa oshizushi, beloved by ‘Japan’s Kitchen’ of Osaka.”
Michelin Guide
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