High-standard sushi restaurant, first eat sashimi, the taste from light to heavy, the crab willow inside is very delicious, really eat the meaning is still not enough, that do not know what fish sashimi is also delicious.

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鮨 原正

Japanese people like to drink coffee, so there are many coffee shops, the muffins inside taste very good, but the price is quite beautiful, the coffee is cheaper, but it is too bitter.

The environment is very good, the tatami is comfortable, you can chat with friends at will. The service is also good, the ramen noodles ordered are actually delicious, the price is not too expensive, very satisfied with a dinner.

高规格的寿司店，上来先是吃刺身，口味从淡到重，里面的那个蟹柳做的很好吃哦，真的吃的意犹未尽，那个不知道什么鱼的刺身也很好吃。

餐厅的环境很好，服务很有水准，让人感觉很舒服，菜品的品质都很高，每一道味道都很特别并且难忘，很愉快的一餐，而且算是物有所值

The environment of the restaurant is very good, the service is very standard, people feel very comfortable, the quality of the dishes is very high, every taste is very special and unforgettable, very pleasant meal, and it is worth the money

感觉一般般，就是逼格高一点的寿司店而已，东西都还算新鲜，捏寿司师傅的手法看起来也似模似样的，就是味道真的没有留下什么跟深刻的印象，和国内类似的寿司店也没啥区别的样子。

It feels so-so, it is just a sushi restaurant that is a little higher. Everything is still fresh. The sushi master&#39;s technique looks like a model, that is, the taste really does not leave a deep impression, and the similar sushi restaurant in China is no different.

代表大阪寿司的原正。现在的店主是继承了他伯父的寿司店，现在的店主石川功曾经在日料店当学徒，现在继承寿司店后，在前菜上做了很多功夫。与关东的寿司相比，大阪寿司店的酒肴通常比较多，寿司较少，寿司米较软，酸味不足较为平淡。L型的吧台内，没有过多的装饰物，十分干净清爽。店内除了大将还有两位副手，后厨还有一位副手，人手比较多。在大阪当地十分人气，从大阪第一次评米其林星级开始，就一直在榜上。东京的寿司多选用东京湾的鱼（小肌，穴子，金枪鱼），而大阪的寿司多选用瀬戸内海（鲷鱼，章鱼）的鱼。原正的鲷鱼刺身十分劲道，前菜的章鱼煮十分到位。由于到访的时候是夏季，有现烤的鳗鱼和海鳗鱼做的汤。大阪十分低调，用心捏寿司时两眼都放光。与东京其他店铺相比，寿司的种类较少，吃着不过瘾，一个套餐完毕后，想追加寿司时，告诉我今天鱼基本上都用完了。前菜的酒肴比较出彩，寿司还略有欠缺。一个套餐1万5千日元，加上喝酒的话，一人也不会超过2万日元，比东京的寿司店要便宜至少1万日元，性价比超级高。建议评为美食林一星。

Yuanzheng, who represents Osaka sushi. The current owner is inheriting his uncle&#39;s sushi restaurant. The current owner, Ishikawa, used to be an apprentice at the Japanese food store. Now he has done a lot of work on the pre-food after inheriting the sushi restaurant. Compared with Kanto sushi, Osaka sushi restaurants usually have more wine and less sushi, sushi rice is softer and the acid is not enough. The L-shaped bar has no excessive decorations and is very clean and refreshing. In addition to the general, there are two deputies in the store, and the chef has a deputy, who has more staff. It is very popular in Osaka, and it has been on the list since Osaka first rated Michelin stars. Tokyo&#39;s sushi uses fish from Tokyo Bay (small muscle, acupoints, tuna), while Osaka&#39;s sushi uses fish from the Inner Sea (squid, octopus). The original salmon sashimi is very strong, and the octopus in the fore dish is very well cooked. Since it was summer when I visited, there was a soup made of freshly baked salmon and sea bass. Osaka was very low-key, and both eyes were shining when I squeezed sushi carefully. Compared with other shops in Tokyo, there are fewer types of sushi, and it is not addictive to eat. After a set meal, when I want to add sushi, I tell me that the fish is basically used up today. The wine of the front dish is more colorful, and the sushi is still slightly lacking. A package of 15,000 yen, plus drinking, one person will not exceed 20,000 yen, cheaper than Tokyo sushi restaurants at least 10,000 yen, the price is super high. It is recommended to be rated as a star of the food forest.

这一家的寿司做的相当的好，不仅精美，而且也非常的新鲜，所有的食材都是当天早上新买回来的，当然价格肯定是非常贵的，但是这种顶级的料理也值这个价吧，还不错。

This sushi is quite good, not only exquisite, but also very fresh, all the ingredients are bought back that morning, of course, the price is definitely very expensive, but this top-level cuisine is also worth the price, not bad.

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