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In the heart of Osaka’s upscale Kitashinchi district, Sushi Kirimon serves a sushi course so exclusive and luxurious that it earned a Guinness World Records title in 2023 as the most expensive sushi in the world. Known as the **Kiwami Omakase** (sometimes referred to as Omasake), this 20-piece omakase experience costs ¥350,000 per person—including tax and service charge—equivalent to roughly $2,475 USD. It is not merely a meal but a meticulously crafted celebration of traditional Japanese cuisine (Washoku), premium ingredients, and decades of refined sushi craftsmanship.

### The Chef Behind the Masterpiece

Head chef **Naoyuki Setta** brings over 25 years of experience to the counter. He began his sushi training in 1999 and honed his skills at renowned establishments, including Michelin-starred spots in Tokyo, Kyoto, and Osaka. Setta personally travels to fishing ports and ingredient producers across Japan to hand-select the finest seafood and other components. He approaches each selection with deep respect, incorporating the “thoughts and wishes” of the fishermen and suppliers he meets. His philosophy emphasizes precision, seasonality, and letting the natural umami of each ingredient shine through minimal yet perfect preparation.

### Why It Costs a Fortune

The extraordinary price reflects several factors:

– **Ultra-premium ingredients**: The course features rare seafood such as top-grade tuna (some cuts exceeding ¥40,000 per kilogram), premium sea urchins (over ¥100,000 per sheet), and large beluga caviar (around ¥50,000 per 50g). Other highlights include sei whale tail meat, hairy crab, steamed abalone, and black truffles. Some items come from international sources, like matsutake mushrooms from China and black truffles from Italy.
– **Custom rice preparations**: Sushi Kirimon uses specially selected rice varieties from regions like Akita and Yamagata. The rice is seasoned in two styles— “red shari” made with aged akazu (fermented sake lees) for deep umami and color, and “white shari” enhanced with komezu vinegar and kelp dashi. Temperature is adjusted precisely for each topping to achieve ideal texture and flavor harmony.
– **Tailored seasonings**: The chef selects from over 150 varieties of soy sauce, choosing the perfect match for each piece. Different grades of fresh wasabi are grated and adjusted in real time. Knife work is refined to enhance mouthfeel rather than just slice.
– **Handcrafted luxury finish**: Once the 20 pieces are arranged on the plate, the entire course receives a delicate sprinkling of gold leaf for visual elegance.

Everything is prepared manually with no shortcuts, drawing on traditional techniques passed down through generations of sushi masters.

### The 20-Piece Kiwami Omakase Experience

The course is presented as an elegant arrangement, consisting primarily of **nigiri** (thinly sliced seafood atop hand-formed rice) with some sashimi-style elements and one elaborate **futomaki** (thick sushi roll). Here is the typical lineup:

1. White tilefish with beluga caviar
2. Shinko (baby gizzard shad)
3. Pacific bluefin tuna
4. Chum salmon
5. Bigfin reef squid
6. Sei whale tail meat
7. Murasaki uni (purple sea urchin)
8. Bafun uni (green sea urchin)
9. Steamed abalone
10. A slice of luxurious futomaki filled with hairy crab, conger eel, dried mullet roe, monkfish liver, purple sea urchin, cucumber, matsutake mushroom, shiitake mushroom, kanpyo (dried gourd shavings), oboro (crumbled shrimp paste), and egg
11. Fatty tuna belly (otoro)
12. Medium-fat tuna belly (chutoro)
13. Lean tuna (akami)
14. Marbled tuna belly
15. Seared tuna belly
16. Japanese tiger prawn
17. Button shrimp with beluga caviar
18. Conger eel
19. Sea eel with black truffle
20. Hairy crab with beluga caviar

Each piece is designed to deliver a unique balance of texture, temperature, and flavor. The single futomaki is a labor-intensive creation packed with multiple premium fillings, showcasing the chef’s skill in layering ingredients harmoniously.

### The Step-by-Step Creation Process

1. **Sourcing and Prep**: Chef Setta and his team select ingredients daily based on peak freshness, fat content, and seasonality. Delicate handling includes precise knife cuts to optimize texture, steaming (for abalone), light searing (for one tuna piece), or minimal intervention for the freshest items.

2. **Rice Mastery**: High-quality rice is cooked and seasoned differently depending on the topping. It is cooled to exact temperatures—sometimes adjusted within a single degree—so the rice complements rather than competes with the seafood.

3. **Assembly**: For each nigiri, a touch of wasabi is placed on the rice, the topping is laid gently, and a tailored brush of soy sauce may be applied. The chef fine-tunes every element on the spot for perfect balance.

4. **The Futomaki**: This thick roll requires careful layering of numerous high-end components before being sliced.

5. **Final Presentation**: The 20 pieces are beautifully plated. A light dusting of edible gold leaf completes the opulent visual appeal.

The entire process is rooted in respect for ingredients, centuries-old Washoku traditions, and the chef’s relentless pursuit of excellence. Temperature control, seasoning harmony, and texture contrasts ensure each bite offers a transcendent experience.

### An Exclusive Culinary Journey

Reservations are essential for the Kiwami Omakase, as it is an ultra-limited, once-in-a-lifetime indulgence for most diners. Sushi Kirimon also offers more accessible omakase courses (around ¥33,000) for those who wish to experience the restaurant’s craftsmanship at a lower price point.

The Kiwami Omakase stands as a testament to Japanese culinary artistry—where luxury arises not from ostentation alone, but from the perfect marriage of the world’s finest ingredients with generations of refined technique. It elevates sushi from everyday fare to a profound expression of culture, seasonality, and dedication. For true connoisseurs, it represents the pinnacle of what sushi can be.