Osaka’s Best Value Omakase: 14-Course Experience at Sushi Sakaba Teppei

This review is not sponsored and I paid this with my own money. For only 6380 YEN (~66 AUD or ~44 USD), you can get a 14-course omakase experience at Sushi Sakaba Teppei, Osaka. I’m from Australia and an omakase experience will cost a minimum of 150 AUD up to 400 AUD, so this was definitely a bargain! You will need to make a reservation for this place on tabelog which is linked on the google page. This place was a bit hard to get to as it’s hidden under a train station – you will need to go down some stairs and there will be a line of other restaurants too.

The Food Experience

I was greeted with an enthusiastic “irasshaimase”, which means “welcome” as soon as I arrived at the entrance. Despite being about 20 minutes late to my reservation, an almost unthinkable faux pas in Japan, the staff were understanding after I explained that I got lost and didn’t have a local phone number to call them. They were incredibly kind, which eased my worries. It wasn’t extremely packed, which is why I think they didn’t mind that I was late to the reservation. The omakase course consisted of 4 appetizers, 8 pieces of nigiri, a delicate Japanese steamed egg custard (chawanmushi), and a comforting miso soup to close the meal.

The experience began on a high note with the first two appetizers. The raw marinated prawn was exquisite—plump, subtly sweet, and with a pristine freshness that practically melted in my mouth. It had a delicate, almost creamy texture that’s characteristic of high-quality raw prawn, and I’d rate it a solid 9/10.

The jellyfish sashimi, on the other hand, was a surprising contrast. It had a slightly chewy, yet satisfyingly crunchy bite, like a cross between firm squid and crisp seaweed. Though interesting, it wasn’t quite to my taste and earned a 5/10 from me.

Next came the salmon and tuna sashimi, which came with two pieces of each. Both the salmon and tuna had no trace of that fishy smell you sometimes get with lesser-quality fish, which assured me of their freshness. However, the texture leaned more towards soft and tender, whereas I personally prefer a bit more firmness in my sashimi. It didn’t detract too much from the flavor, which was clean and mildly rich—I’d give it a 6.5/10.

The final appetizer was a pair of fried green beans, tempura-style. The chef recommended dipping them in salt and pepper, but I found the seasoning a little overpowering. Instead, I preferred the beans on their own, with their perfectly crispy coating and just the right amount of lightness, without being greasy. They had a lovely, subtle crunch and natural sweetness. I’d rate these a 7/10.

The first two sushi pieces, to be completely honest, were not very memorable because I didn’t enjoy them. The second piece, in particular, was quite unpleasant (as seen in the middle image). The meat was far too chewy, making it difficult to swallow and detracting from the overall experience.

However, the third piece more than made up for it, it was chutoro, the prized medium-fatty tuna. The fish was luxuriously soft, practically melting on my tongue, and the sweet soy sauce that the chef brushed on top added a perfect touch of umami that balanced the richness. It was a blissful bite, elevating the entire omakase experience and leaving a lasting impression. I would give it a solid 8/10, however it was definitely incomparable to the otoro I had at Kuromon Markets.

The next sushi piece was scallop, but rather than the usual whole scallop draped over rice, it was chopped up and formed into nigiri. I found this presentation interesting, most places opt for the whole scallop on top. I’m not typically a fan of scallop, but this version was surprisingly enjoyable. The smaller pieces made it easier to eat and much more palatable than the earlier chewy sushi. Overall, I’d give it a 6/10 for its texture and unexpected appeal.

The tamago nigiri (egg sushi) was fairly standard, but nothing particularly special. There was no soy sauce, which left it feeling a bit plain. The egg was served cold, and while the sweetness was there, it lacked the warmth and richness that could have made it more satisfying. A modest 5/10.

On the other hand, the aburi unagi (seared eel) was a delight. The soy sauce, combined with the light charcoal flavor from the sear, created a delicious smoky-sweet balance that really hit the spot. It was served warm, which was especially welcome after the cold tamago. The eel was tender, flavorful, and comforting, a definite highlight of the meal – 8.5/10.

The final two sushi pieces looked nearly identical, and unfortunately, they both shared a similar, unappealing texture – chewy and tough. The left one was hirame (olive flounder), while the right was squid nigiri. Neither had much flavor, so it felt like chewing on hard coconut meat, with no payoff in taste. It was a disappointing end to the sushi portion of the meal, earning a 3/10 from me.

Then right after they served the steamed egg custard (chawanmushi), which arrived warm and inviting. Though I didn’t get a photo, they served it with an adorable mini spoon, perfect for scooping up the delicate custard. The texture was incredibly soft, almost jelly-like, with a satisfying bounce when you tapped it. The flavor was rich in umami and just the right level of seasoning, simple but perfectly done. You really can’t go wrong with chawanmushi, and I’d happily give it a solid 9/10.

Ending the course was the classic miso soup, and I have to say, it was probably the best miso soup I’ve ever had in my life. Though it leaned toward the saltier side which suits my taste and my salty personality oops. It was absolutely heartwarming. The warmth and depth of flavor made it the perfect way to end the meal, leaving me completely satisfied.

The Service

The chef didn’t speak much English, so our interaction was a bit limited compared to what I had hoped. I noticed he was much more conversational with the Japanese customers seated next to me, engaging with them quite a bit. However, he still made an effort to explain each dish to me, pointing to the menu and asking if I enjoyed it, which I appreciated.

Final Verdict

The service was excellent, and there were definitely some standout pieces in the omakase. However, there were also a few that missed the mark for me. While I love sashimi, I personally prefer aburi (seared) nigiri. I was too shy to ask if the chef could sear some pieces for me, and I didn’t want to risk offending him by making such a request.

For the price, it was undoubtedly a bargain and worth it for the experience alone. That said, you can certainly find fresher sushi elsewhere and have the option to choose pieces you know you’ll enjoy for a lower cost. Considering this omakase was ~66 AUD for 14 courses, it breaks down to around 5 AUD per piece. For that price, I could easily get two thick, delicious pieces of aburi salmon nigiri at any market. I personally would not go here again for the omakase, but I would consider going for the al carte option so I can choose the options that I know I will definitely enjoy.

Watch my short video of eating the 14-course meal here!