Osaka

Sushi Yuden

鮨悠伝

Located in Osaka’s sushi capital of Uehommachi, Sushi Yuden distinguishes itself with a personal approach. From the careful selection of the day’s seafood to the precise shaping of the rice, Chef Yuya Nishimura is devoted to creating an omakase experience that he can call his own. The signature simmered octopus, cooked gently in rich dashi, has been served every day since the restaurant’s opening. Guided by the motto that sushi should be made with heart as much as technique, his cuisine embodies the spirit of Japanese craftsmanship.

Opened in 2019, Sushi Yuden has found its place among the city's top sushi establishments. Uehommachi itself evolved into a culinary hub as the final stop of the “fresh fish train,” a key railway line that delivered seafood from Ise in Mie Prefecture to Osaka for over 50 years until its retirement in 2020. At Sushi Yuden, a noren curtain with drawings of rice stalks and a fan welcomes guests at the entrance. The motif reflects the Japanese proverb: “The more rice ripens, the more it bows its head.”

In the dining room, Nishimura greets the guests from behind the pristine counter. Originally from Hyogo Prefecture, he began his culinary journey after graduating from vocational school, training at Osaka’s renowned Fukuki Sushi. There, he absorbed the mentor’s guiding principle: “Sushi is not something made with the hands, but with the heart.” His path then led him through numerous kitchens, including Chinese restaurants and izakayas, before he joined Sushi Mizuki at The Ritz-Carlton Kyoto.

Now as the owner-chef of Sushi Yuden, Nishimura begins each day with a visit to Kuromon Market, selecting the freshest fish with unrelenting precision. This ritual is as much about building trust with his vendors as it is about refining his intuition. He prepares the sushi rice with equal dedication, using grains from Okayama Prefecture and seasoning them with a blend of red vinegar from Kokonoe Saika in Wakayama.

Made with heart as much as technique

Sushi Yuden’s omakase experience is a feast of 20 or so dishes, alternating between sushi and seasonal appetizers. The meal begins with a trio of appetizers—often sashimi and grilled delicacies—followed by several pieces of nigiri. This sequence repeats, creating a rhythm that builds anticipation with each course.

Nishimura’s nigiri highlights his devotion to the craft. Each topping is delicately cured with salt and vinegar cures or scored with knife work before being shaped into elegant morsels with the press of his thumbs. He serves the sushi vertically, making it easier for guests to lift each piece in one motion—an intentional detail that reflects his thoughtful hospitality.

Standout pieces include the marinated lean tuna, or akami, sourced from Toyosu and balanced with just the right touch of soy. The fatty tuna, or otoro, offers a luxurious melt-in-the-mouth texture. The sea bream is sliced with striking precision, unleashing its rich umami.

The signature octopus is revered for its tender texture and depth of flavor. Cooked Mannen dashi, a broth of soy, sugar and sake, every bite is full of umami. The bonito, sourced from Kochi Prefecture, is grilled over straw from his parents’s farm, infusing the fish with a fragrant, smoky aroma. The meal concludes with a sweet egg dish, cooked with fish paste, sake and salt to achieve a perfect golden hue.

INGREDIENTS
Nishimura’s daily ritual begins with a visit to Osaka’s Kuromon Market, where he handpicks the freshest fish and ingredients. Even on his days off, he frequents the market to ensure the best selections and maintain close relationships with his suppliers. Regular deliveries of high-quality tuna from Hicho, a tuna vendor in Toyosu, ensure that Sushi Yuden consistently serves only the finest fish.

The restaurant also offers a curated selection of beverages, including exquisite sakes like Juyondai, Jikon and Isojiman. Sake is served in stunning Takumi Kiriko sake cups purchased personally by Nishimura. Champagne and wine are available by the glass or bottle, thoughtfully paired to complement the refined courses.

CHEF

Yuya Nishimura

Born in 1986 in Hyogo Prefecture, Nishimura developed a love for cooking early on, often helping his family in the kitchen. His passion for craftsmanship led him to pursue a career as a sushi chef, and after graduating from vocational school, he began training at Fukuki Sushi. Nishimura further refined his technique at Sushi Mizuki at The Ritz-Carlton Kyoto. He opened Sushi Yuden in 2019 at the age of 33, bringing together years of diverse culinary experience to create a restaurant that reflects his personal philosophy.

VISION
Though widely respected, Nishimura considers himself still in the midst of his training. He continues to refine his skills daily, guided by a belief in humility and lifelong learning. Looking ahead, he hopes to share his cuisine with a broader audience, including through overseas collaborations and culinary events.

THE OCTOPUS

Sushi Yuden’s most iconic dish—the simmered octopus—has been served every day since the restaurant opened. Cooked gently in Mannen dashi, a stock enriched with soy sauce, sake and sugar, the octopus achieves an amazing tenderness while developing deep umami. Some guests say that it is so soft that they "don't need teeth,” the chef adds. The dish is paired with a glass of sake in a beautiful hand-cut Takumi Kiriko crystal.