Osaka’s Sushi Harasho.

Leading Osaka’s fine restaurant scene is a master chef who seeks for the most natural way to savor sushi. “Gentle sushi” as he describes it, Harasho’s cuisine is minimalist in approach while founded on classic Edomae principles. Focusing on the pure flavor of the fish, the restaurant continues to earn two Michelin stars and allure gourmands from across Japan and abroad. Relocated to a new location in the southeastern end of the city, Chef Ko Ishikawa has invested time and energy in curating a space worthy to serve top-class sushi. Found in a quiet residential neighborhood, the picturesque entrance is set with curated greenery and a kawara tile roof, creating a peaceful ambiance. Behind the thick noren curtain, a tall vase of seasonal flowers, arranged by the chef’s sister, welcomes all those who make the pilgrimage.

 Taking more than six months to complete, the interior of the restaurant is built using traditional sukiya-style architecture, the fine work by Sankakuya, a group of Kyoto craftsmen. Lit up with spotlights, the 23-feet hinoki wood counter stretches long and wide, allowing as many as eleven guests on one side, and two chefs on the other. The chairs are set slightly apart, setting a luxurious scene for the exquisite meal to be commence.  As you sit down in your chair, your eyes naturally gravitate toward the single piece of art behind the counter. The flower-shaped plate with deep gray tint is a masterpiece by Imaizumi Imaemon, the legendary Iro-Nabeshima porcelain artist and a Living National Treasure. Surrounded by works of true craftsmen, here is Ishikawa’s mastery on display.

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