The friendly sushi chef served sushi at a good pace, matching my eating speed. He engaged in conversation and made the dining experience enjoyable.

I'm from Osaka, but I used to think about visiting Ginza Kyubei someday, although I never had the chance to go and thought I probably wouldn't. Never did I imagine I would end up going in Osaka. It is located on the top floor of the Imperial Hotel in Osaka. The Imperial Hotel in Osaka didn't seem as upscale as the one in Tokyo, but it is situated near the cherry blossom trees in Sakuranomiya, and the view of the cherry blossoms along the Tenma River from the top floor is beautiful when the cherry blossoms are in full bloom. I thought Kyubei-san would be more high-end, but the staff was very friendly and approachable, making jokes and talking to us in a friendly manner. I forgot to take pictures of the sushi. They showed us live prawns and asked if we wanted them raw or half-cooked. They also showed us live aoyagi clams and prepared them right in front of us. They asked about our sake preferences and recommended "Uragasumi" and "Hidakami," which were both delicious. I don't remember the exact price, but the course menu was in the 8,000 yen range. The seaweed vinegar dish served at the beginning was a bit unexpected. I wish it had been presented in a more visually appealing way, as it looked messy in the dish. The sushi was made with white vinegar, not red vinegar. Every piece of sushi was delicious and the tuna roll at the end was particularly tasty. The clam miso soup served with the roll was disappointing. Considering the name value of Kyubei-san and the location within the Imperial Hotel, I expected a bit more attention to detail. However, the sushi-making process was smooth and the sushi was beautifully made, almost like it was done in a blink of an eye. For a lunch course in the 8,000 yen range, it wasn't too expensive, but they also had courses priced at 20,000 or 30,000 yen, which makes me want to go back and try those to see what kind of sushi they offer.

I visited a well-known Edo-style sushi restaurant for a date. We had the Kyubei course for 16,500 yen per person. The atmosphere was very Edo-style and the taste was excellent. It felt a bit rushed, but the course was just the right length so we didn't get tired. It lasted about 1 hour. It was a shame that there was no nodoguro in the course, so we added nodoguro and kinmedai sushi at the end. I would like to go again with someone special.

As expected, Kyuhei's course was absolutely delicious, especially the Manpuku course in volume 16! The chutoro and otoro just melted in my mouth. The additional dojoguro was the best I've ever had in my life. The sawara, tai, and hamaguri were all amazing! I don't usually eat sea urchin, but the sea urchin here was exquisite!

I went to the famous sushi restaurant Kyubei, which I had always wanted to visit. I had the Karatsu course for 11,000 yen. I was taken there as a celebration, and it was definitely delicious. However, it's quite expensive so I probably won't go back again (lol). It's definitely a Kyubei brand.

I hadn't had sushi in a while, but I was lucky enough to have the opportunity to try Kyohei's sushi. It was my first time visiting Kyohei in Osaka, located on the top floor of the Imperial Hotel Osaka. I had a course of about 10 types of nigiri, starting with the classic seaweed appetizer. I enjoyed watching the skilled chefs at the counter while occasionally engaging in conversation, making it a truly happy time. The sushi included tuna, sea bream, squid, sea urchin, clam, fatty tuna, conger eel, gizzard shad, and shrimp, among others. There was also a soup, simmered squash, rolled sushi, and dessert. Everything was delicious, but the conger eel and clam were especially tasty that day. The conger eel offered two flavors, salt and sauce. The service was excellent, with the option to adjust the amount of rice, and I left feeling satisfied. It's not cheap, but it's definitely worth it (although I can't come often). I would love to come back again. Thank you for the wonderful meal.

Visited on January 28, 2022: - Oribeco Course: 11 pieces of nigiri, 1 roll, a bowl, and a small seaweed dish - Ginza Kyubei at The Imperial Hotel Osaka (Oribeco Course) - Phone: 06-6357-1388 - Address: 24F, The Imperial Hotel Osaka, 1-8-50 Tenmabashi, Kita-ku, Osaka - Link: https://tabelog.com/osaka/A2701/A270304/27001056

Delicious, the conger eel is definitely the best. The shirako with salt, the grilled yellowtail with grated radish and ponzu sauce, and the sea urchin were all great! I ended up ordering two sets of salted eel because it was so good. I don't usually eat that much at other places, but I love the shiny fish here. And I always have to get the chawanmushi because it's so delicious! Anyway, the alcohol goes down easily here.

【August 29, 2021】At Nisakiya, all the customers seemed like regulars. I ordered the cheapest course. The sushi was prepared by the head chef, with impressive skill. But he also paid attention to the other customers around. The "battleship roll" was invented by Hisaji Imada in 1941 and initially received criticism, even being called "disgusting" on the radio. But now, everyone has probably tried it. The battleship roll at Nisakiya was really delicious! It might even rival the famous sushi restaurant "Sushi Matsumoto" in Kyoto. The appetizers, palate cleansers, and course order were all the same as the main store. PS: The view from the 24th floor was the same angle as the one in the review by the Kitakyushu reviewer. What a coincidence. I noticed it later. The lunch menu seems to have been upgraded. I ordered the Nigiri Shino for 6,050 yen (including tax, excluding 10% service charge): 10 pieces of nigiri sushi, including medium fatty tuna, sea bream, squid, salmon roe, battleship roll, shrimp, another cut of medium fatty tuna, gizzard shad, scallop, conger eel (2 types), miso soup (with clams), palate cleansers (rolled omelette, gourd roll). Thank you for the meal.

At the counter of the Imperial Hotel Osaka, we left it to the chef's choice. My partner had more sushi, while I had more appetizers. The dish that left a lasting impression was the Karasumi. It was a refined taste with the umami flavor tightly condensed. The daikon radish garnish was unnecessary, but the dish was delicious. Lastly, we enjoyed a colorful futomaki and left feeling full. Thank you for the meal ☆

It's been a while since I last visited this restaurant, probably around the 4th or 5th time. I ordered a variety of dishes a la carte, starting with some appetizers like raw shirasu and lightly seared bonito. Everything was delicious! I also had saury, grilled conger eel bones, simmered conger eel liver, small horse mackerel, and fatty tuna. The fatty tuna had some sinewy parts though. I also enjoyed dishes like shiso leaf with daikon radish, dried cuttlefish, raw trumpet shell, egg custard, and wasabi rolls. The mirugai and blackthroat seaperch were excellent! I also had some marinated fish which had a refined sweetness to it. I paired my meal with beer and sake. I can't remember everything clearly, but I think that's about it.

I thoroughly enjoyed my experience at Kyubee. As a member of the Imperial Hotel, I have been to the Ginza main store as well, but the artistic sushi is still top-notch. Despite booking last minute, they were flexible and accommodating as always. We had 3 bottles of sake at the sushi counter, enjoyed 19 dishes excluding the extras. Thank you. Next time, I look forward to leisurely enjoying the grilled dishes as well.

When it comes to sushi, I really wanted to visit the famous sushi restaurant called "Ginza Kyubei". I visited during the Christmas season and the atmosphere from the hotel lobby was exciting. I didn't have a reservation, so I sat at a table. I ordered the 25,000 yen course. The clam soup was gentle in flavor and the sushi was okay. Maybe I had high expectations, but I was a bit disappointed. I think if I were to pay the same price, I would rather go to a sushi restaurant in Shinjuku.

I had Edomae sushi~ It was a luxurious atmosphere in the restaurant. I enjoyed the sushi until the end. My favorites were bonito, salmon roe, and tuna. The harmony between the fish and the rice was perfect. The chef was friendly and kind. Thank you for the meal! \(^人^\)

The well-known Ginza Kyubei. This time, we went for a high-class lunch at the Imperial Hotel Osaka on the upper floors to celebrate my partner's birthday. It was not crowded as it was a weekday, but I heard that it can be difficult to make reservations on weekends. I personally like sitting at the counter and watching the chefs prepare the sushi while enjoying it, but this time we sat at a table due to various circumstances. The sushi was served all at once instead of one piece at a time, but it was still enjoyable trying to decide which to eat first. While uni and tuna were delicious as expected, the horse mackerel really stood out this time. I thought Ginza Kyubei would have a more formal atmosphere, but it was quite friendly. It was a sushi restaurant full of hospitality. Thank you for the meal!

The sushi that had an extra touch was all delicious. I liked the small-sized rice and the not too sweet pickled ginger. Sushi is best enjoyed at the counter. The menu included various types of sushi such as young ayu, medium fatty tuna, horse mackerel, firefly squid, sea urchin, marinated tuna, cooked shrimp, clam, bonito, fatty tuna, red snapper, seared with kelp, scallop, saury, horse mackerel (with sauce and salt), negitoro roll, and kappamaki roll.

It had been a while since I last visited Kyubei. I arrived late and luckily found a spot at the counter. I ordered two glasses of Yamazaki 12-year-old straight whisky and a bara-chirashi for dinner. Kyubei's philosophy is to let customers judge for themselves, so they don't offer much guidance. I don't feel like conveying anything, hence the struggle to write 100 characters.

Ginza Kyubei on the 24th floor of the Imperial Hotel in Osaka! Today's lunch was the second time at Kyubei, which I always thought was not delicious, but this time it was delicious. A young man named Fujisawa explained various things, and honestly, it was good. The service was efficient and satisfying. I might go again, the clientele is nice, as expected of the Imperial Hotel, everyone is elegant!! Thank you to my acquaintance, the company president.

Located on the 24th floor of the Imperial Hotel in Osaka, Sushi Kyubei offers a spacious and luxurious atmosphere with 15 counter seats and 3 tables, totaling 24 seats. A lunch for two costs just under 20,000 yen. You can choose between half-boiled or fully-boiled shrimp, and we chose half-boiled, which enhanced the sweetness. While not every dish was outstanding, the attentive service and detailed explanations made the experience enjoyable. The restaurant is situated within the Imperial Hotel, attracting a high-class clientele. Although it is pricey, the elegant ambiance is worth experiencing from time to time.

This is the last dining out of the year-end in 2018. It's New Year's Eve during the day. I wanted to eat delicious sushi, but most of the restaurants were already closed, so I decided to dine at a restaurant inside a hotel, following the French cuisine at La Baie at The Ritz-Carlton Osaka the day before. I had dined at this restaurant over 20 years ago when I was in my early thirties and struggling financially. I have heard that this restaurant is well-known for introducing Edomae sushi to a wider audience and for inventing dishes like uni gunkan maki. It is a renowned sushi restaurant, with ties to the poet Kitaoji Rosanjin and a long history. I ordered the omakase course for 10,800 yen. The sushi was traditional Edomae style, with the chef checking the rice before forming the sushi and serving small vegetable dishes in between to cleanse the palate. The clams were plump and sweet, and the anago came in two different preparations. The other sushi pieces were all delicious. I added a kohada sushi as I missed having a silver-stripe round herring. I had a small bottle of beer and a glass of Tamano Hikari sake. The beer was a bit pricey at 1,080 yen. Overall, I was satisfied with the quality of the food for the price, although the negitoro roll could have been better presented. The restaurant was crowded due to the year-end rush, but the close seating arrangement made it feel cramped and detracted from the enjoyment of the food. Despite the high prices, the lack of a luxurious atmosphere was a bit disappointing.