I think this style is less known outside Japan. Well, I should travel around the world to check and be sure.
What you see everywhere with sashimi on hand-shaped nigiri is called Edo-mae sushi . Yedo, or Edo is the old name of Tokyo. Osaka had another, older style of sushi, and an old name : Naniwa. That said, it’s just Osaka sushi. Naniwa-mae is for the sake of parody…
Unagi, eel, grilled in kabayaki sauce.
The legend says it started this way. At the market they were selling the grilled eels. To prolong their shelf lives, they were displaying the fish on rice, so it didn’t dry. From that, over the years … they added vinegar and flavoring to the rice. Some started to eat the set. It became this sushi. I added black sesame to my sushi rice today.
Shime-saba is the second classic.
Saba, mackerel is cured with salt and rice vinegar.
Oboro kombu in the middle.
It’s made with seaweed.
BTW, a very informative page in English about kombu seaweed. I don’t know them nor the products they sell, the “encyclopedia” part is well made.
Kombu seaweed encyclopedia.
I like those with kinome.
And these with raw ginger.