Chefs generally don't seem to understand this very basic thing about sushi: the seaweed should be crispy when the dish is served, and the rice at body temperature from the chef moulding it in their hands.
Cold rice and soggy seaweed are instant fails.
Fish was decent, but obviously cheap…yet this restaurant was so fully booked I had only 1 time slot available.
Maybe I've just been to Osaka too many times.