The cooking is left to the chef's choice with a course that evokes the season, followed by a few seasonal appetizers and then a sushi course. The flavors are delicate and the dishes pair well with sake. Each dish has a perfect combination of ingredients, and it's a delight to experience the presentation. The main sushi has a gentle red vinegar rice and fresh, satisfying toppings. The chef creates a quiet atmosphere but is attentive to the surroundings, offering casual conversation and excellent service. I would definitely like to visit again.

In June, Ryuhei-san served a variety of dishes that transitioned from spring to summer, truly capturing the seasonal essence. Today's meal was exceptionally delicious, featuring dishes such as golden eye snapper, squid, medium fatty tuna, horse mackerel, fatty tuna, ark shell, red clam, nodoguro hand roll, conger eel, shrimp tempura, and roasted green tea tempura. Additional dishes included red-legged shrimp, clams, firefly squid, and white fish roe sauce. Located in Ibaraki City, Osaka Prefecture, Sushi Ryuhei is a fantastic restaurant where the gentle skills of the chef shine through. Definitely worth a visit!

I visited the restaurant immediately after reading other reviews. The price is quite high, with an omakase course costing 14,000 yen, but it is definitely worth it. Both the appetizers and sushi are carefully crafted and truly delicious. The pricing of alcohol is reasonable, so those who enjoy drinking will find it even more cost-effective. They serve red vinegar sushi made with Fuji vinegar from Iio Jozo, which is rare in Osaka. It is still a hidden gem of a restaurant.

I decided to visit for the second time. This time, I wanted to try some sake. Thank you for your consideration, as it has only been a month since my last visit. I was completely satisfied without any additional orders this time as well. Thank you for the delicious meal.

I finally had the opportunity to visit and honestly, it was delicious. The food exceeded my expectations. I may have had a bit too much to drink during the appetizer stage, but once the sushi started, it was a whole different story. Every piece, including the tamago at the end, was fantastic. Thank you very much. I've already made my next reservation and am looking forward to it.

Ibaraki "Sushi Ryuuhei" - This day, I finally went to a restaurant I had always wanted to visit. It's called "Sushi Ryuuhei", located a 7-minute walk from JR Ibaraki and about a 3-minute walk from Ibaraki Aeon. It's a small, unassuming place with just a small sign, known only to those in the know. There isn't much information about it online, and the reviews on Tabelog aren't that high. Normally, I would have passed on this place, but my trusted sushi enthusiast friends highly recommended it, so I had to go! The restaurant starts serving promptly at 6:00 pm, so I arrived 10 minutes early and waited outside. The elegant exterior of the restaurant exudes a sense of refinement. Soon, I was ushered inside. The first thing that caught my eye was the white wooden counter. It made me feel both alert and relaxed at the same time. The seating consists of a 7-seat counter and a 4-person private room. Of course, I am a counter seating enthusiast. The only course available is the omakase course for 10,000 yen, which used to be a bit cheaper in the past. Nevertheless, it's still a great deal for what you get. The master behind the counter was quietly confident and skilled in conversation, observing each customer carefully. He provided attentive service. Both the appetizers and the sushi were quite generous in portion. The ingredients, sometimes traditional and sometimes innovative, were presented with finesse. The sushi rice was slightly firm and on the larger side, with a balanced vinegar flavor, and the fish pieces were substantial. I thoroughly enjoyed it! - Seaweed Chawanmushi A simple chawanmushi with just wasabi and seaweed. The savory broth, the aroma of the sea, and the refreshing wasabi. - Grilled Kamasu and Eggplant The grilled kamasu had a crispy skin with rich umami, while the eggplant was tender and well-cooked. The aroma of the grilled straw lingered in the air. Occasionally, the Western wasabi and horseradish would give a sharp kick. So much to say, but simply put, delicious. - Ikura Small Bowl The ikura from Kushiro had a thin and soft skin, providing a delightful popping texture. The grated yam added a unique texture. Master, I want a whole bowl of this! - Ayu with Eggs The ayu from Lake Biwa was not grilled with salt, but intentionally cooked in a sauce. The sweet and savory sauce was delightful. The pickled pear added a harmonious touch. - Conger Eel with Burdock Tempura The lightly fried conger eel was topped with thin burdock tempura. The tender eel with the crunchy burdock and the earthy aroma created a delightful autumn dish. - Fig and Homemade White Sesame Tofu A refreshing side dish with fig and white sesame tofu in sesame paste and white dashi. Even though the course could have ended here and I would have been satisfied with the content, the sushi course followed. The pickled ginger was sharp and refreshing, resetting the palate. - Kasugo The thickly sliced kasugo was incredibly delicious. The clean knife cuts made it easy to eat. The sudachi added a refreshing finish. - Needle Squid The needle squid from Awaji Island was also thickly sliced. The clean knife cuts and the crispy texture paired perfectly with the sushi rice. Yuzu peel and salt enhanced the sweetness of the squid. - Snow Crab and Hairy Crab A mix of snow crab and hairy crab, carefully picked and mixed. The umami flavors were explosive. Finely chopped green onions added fragrance, showing attention to detail. - Bonito Grilled over Straw The gradient of the grilling was so alluring, almost bewitching. The quality of the melting flesh and the aroma of the straw grilling were a knockout. - New Lotus Root Bun Mashed new lotus root from Okayama made into a steamed bun. The crunchy texture was appetizing. And it was sweet!! - Tairagai The plump tairagai had a tender yet fresh elasticity. It was a mysterious texture. - Salted Toro in Rice Cooker I could stare at the thick toro for an hour; it was so beautiful. The aging process enhanced the richness of the flavor. It was almost a shame to swallow it because it was so delicious. - Pacific Saury with Liver Soy Sauce The lightly seared Pacific saury with liver soy sauce. The bitterness of the liver soy sauce complemented the rich flavor of the fatty saury. In one bite, you could taste the allure of the saury. - Gizzard Shad It was a big gizzard shad! Thick and sweet. - �

On August 7, 2020, I visited a restaurant near Hankyu Ibaraki City that used to be called "Sanpei". The owner runs the restaurant alone, so they have two seating times at 6:00 PM and 8:30 PM. The course menu is omakase for ¥8,000 only, and the drink prices are reasonable. The meal included 6 appetizers, such as smoked sardines with powdered bonito, deep-fried dried conger eel, bay scallops, steamed conger eel roe with kudzu starch, chilled mozuku seaweed in warm dashi broth, and new lotus root and edamame salad. The main dish was seared kawahagi with grilled hamaguri clam and shirasu kamayaki. The sushi included kawahagi with liver, a mix of white and red rice served slightly warm. Other dishes included fresh squid, lean meat of tuna, turban shell, instant pickled sardines, grated corn soup with okra and kudzu noodles, seared nodoguro, horse mackerel, shrimp miso soup, simmered conger eel, and caramelized egg pudding for dessert. The total bill for two beers and two highballs was ¥19,250 (including tax). Clear and transparent billing, will definitely visit again! Thank you for the wonderful meal!

The appearance retains a hint of a snack bar. As soon as you step inside, you are greeted by a dignified atmosphere and a white wooden counter. The contrast immediately captures your heart. This was my third visit, and I brought along a sushi enthusiast. I started with a beer to quench my thirst, and the high octane charge was complete. After all, the omakase course was priced at 8000 yen. I envy the people living in Ibaraki, and I have plenty of reasons to visit this restaurant frequently. - Appetizers (6 dishes): The glass contained "grated Ebisu pumpkin," which had a refreshing sweetness. Moving clockwise, the "Osaka eggplant and three beans" had a well-balanced flavor with a sesame sauce. The "fried white shrimp" was crispy and fragrant, coated with crushed rice crackers. The "Ishimozuku" from Awaji was served in a warm dashi broth, with a crunchy texture. The "live octopus" was quickly boiled and served with scallions and vinegar miso, offering a firm and chewy texture. In the center was a dish of "okra, enoki mushrooms, and moroheiya," providing a refreshing taste of summer. I felt like having some sake... - Josen Junmai Karakuchi San no Masu (Fukui, Mikuni, Tokuyama Sake Brewery): This sake had a crisp and strong dryness that was irresistible. It had a gentle aroma and a mild umami that made it easy to keep sipping. - Hamo from Tokushima and Isaki from Awaji: The hamo was freshly steamed after being grilled and had a delicate sweetness and aroma. The Isaki was lightly seared, giving it a smoky flavor and a concentrated umami. - Lake Biwa Ayu and Octopus Stew: The ayu was steamed in rice oil after being grilled, giving it a highly aromatic taste. The octopus was firm yet tender, with a simple yet outstanding flavor. - Aki no Torakara Junmai Muroka Namagenshu (Kochi, Aki, Arimitsu Sake Brewery): This sake had a clean acidity and was of a different type. - Nigiri: Starting with "Kawahagi," the transparent flesh and warm shari were complemented by the liver melting between them. The "Aoriika" was seasoned with salt, and its sweetness gradually spread in the mouth, followed by the refreshing taste of vinegar and citrus. The "hon maguro akami" from Sakaiminato had a clean and precise flavor. - Snow Crescent Muroka Namagenshu (Saga, Ogi, Koeki Kiku Sake Brewery): Fresh and light, it washed away the richness of the hon maguro toro and prepared for the next nigiri. - "Hirame" with ponzu sauce was light and refreshing.

Great cost performance, I found a good sushi restaurant in Ibaraki. I trusted the information from a reliable person and thought I wouldn't get off at Ibaraki, but it's only a 5-minute walk from JR Ibaraki Station. The restaurant was full inside with only a counter, which had a nice atmosphere. The kind head chef and slightly punchy female owner were very friendly. They occasionally let customers taste Japanese sake. The smoked firefly squid was good, but the oysters were amazing. I didn't know you could eat them like that. The sushi was light and fluffy with red vinegar, delicious no matter what you ate. I will definitely come back.

At the end of the year, I made a last-minute reservation for a meal at a restaurant that was offering "osechi" for this year. The price was 33,000 yen including tax, and it was a three-tiered osechi box that could serve about 4 people. There was no delivery option, so I had to pick it up from the restaurant between noon and evening on December 31st. Upon first glance, the osechi looked traditional with a Japanese touch, but there were unique and playful dishes that showed the chef's creativity. The osechi was filled with luxurious ingredients like abalone, snow crab, and kazunoko. The snow crab in particular seemed to require a lot of effort to prepare. The flavors were exquisite, with classic dishes like head-on shrimp, chestnut sweet potatoes, black beans, lotus root simmered in sweet soy sauce, and simmered vegetables showcasing the quality of the ingredients. There were also some unique items like sesame tofu, kue chips, and eel wrapped in egg yolk miso. The sushi rolls and inari sushi typical of a sushi restaurant were also included. Additionally, there was a bottle of crab miso provided as a perfect accompaniment to sake. When I picked up the osechi, the hostess advised me to consume it promptly as they didn't use any preservatives. She specifically mentioned to enjoy the snow crab and chestnut sweet potatoes quickly. So, I decided to enjoy the osechi while watching the New Year's Eve music show with a bottle of Fukui's Hanagaki Shichizaemon sake, which paired perfectly with the crab miso and sesame tofu. Overall, the experience was delightful, and I am already looking forward to ordering from them again next New Year's.

It's about a 7-minute walk from the west exit of JR Ibaraki Station. Located along Sangyo-dori, you'll see a sign for "Sushi Ryuhei" before Royal Host. The head chef used to run "Sanpei" near Hankyu Ibaraki-shi Station. This new restaurant has been open for almost a year now. I've been wanting to visit for a while, and finally had the chance. The old location was a Ramen shop inspired by a certain famous chain, but there's no trace of that here. The entrance to Ryuhei is next to Cafe Nakachiyo, with no menu displayed outside, so it's best to call ahead. They only offer set courses for 5,800 yen and 8,000 yen. There are two seating times: 6:00-8:30 pm and 8:30 pm onwards. I made a reservation for the 6:00 pm slot and arrived 5 minutes late. Upon entering through the heavy door, I found the interior lively with chatter, not too formal. There are 8 seats at the counter, and luckily one was available due to a cancellation. I ordered a draft beer and enjoyed the first course of assorted appetizers, featuring seasonal ingredients like sea pineapple, firefly squid, and corn. I quickly finished my beer and switched to sake, which the hostess recommended three different brands. I chose a super dry Kappa sake, which paired well with the dishes. The sushi course followed, including conger eel, thread-sail filefish, swordtip squid, and marinated fish. The red vinegar rice was a new experience for me and tasted fresh. There was also a cold simmered dish with taro, tomato, fava beans, eggplant, and a unique "onion tofu." The meal continued with skin, scallop, horse mackerel, and scallop simmered dish (originally shrimp). I tried two more sake brands, Ue Kigen and Yukino Bijin, as recommended. Ue Kigen had a strong flavor, while Yukino Bijin had a subtle aroma. The meal ended with miso soup and simmered conger eel, but I opted out of the shrimp dashi-infused tamagoyaki. Despite drinking quite a bit, my bill for drinks alone didn't exceed 3,000 yen. This type of restaurant may give the impression of expensive drinks, but I found it to be a good deal with a variety of sake options.

I received a recommendation from a chef in Takatsuki and decided to visit a still relatively unknown sushi restaurant that made me wonder, "Wait, was there a sushi place here?" They offer two courses, one for 5800 yen and one for 8000 yen, and I opted for the cheaper one based on the assurance that it would be filling. The restaurant is located about a 7-minute walk from JR Ibaraki Station, on the 1st floor of a building along the Sangyo-doro, next to a rabbit cafe which makes it easy to find. There are coin parking lots nearby so parking is not an issue. The entrance of the restaurant has a wooden door, giving it a non-sushi restaurant vibe, but upon entering, I was pleasantly surprised to find a lovely sushi restaurant with only a counter. I sat down and the course started with several small dishes, followed by 7-8 pieces of nigiri sushi, and ended with dessert. I ordered a sake from Hiroshima and waited for the food to arrive. The small dishes were a perfect accompaniment to the sake, and as I finished the sake, I ordered another one from Wakayama. Just as I finished the soup palate cleanser, the chef announced that he would start making the nigiri sushi. The timing was perfect. The squid, flounder, shrimp, and ark shell sushi were all beautifully presented and delicious. The chef's selection of sake was also impressive, with a good lineup of sake from the Kansai region. The sea urchin and particularly the tuna nigiri were exceptional. The meal continued with dishes like bamboo shoot simmered in broth, more nigiri sushi, chawanmushi, and sweet egg omelette, all of which were excellent. The firmness of the sushi rice may vary depending on personal preference. I had a brief chat with the owner and chef after the meal, and they mentioned that they rely solely on word of mouth for business as they do not advertise. It's a shame because the quality of the food and service deserves more recognition. The restaurant only has about 8 seats, so I consider myself lucky to have discovered it. I will definitely be visiting again soon.

While dining at an Italian restaurant in Ibaraki, I struck up a conversation with the person at the next table and the owner about "delicious Japanese food in Ibaraki." They mentioned a sushi restaurant near Hankyu Ibaraki-shi Station that was really good. We made a reservation and visited the place, which had a retro vibe and only served dinner. There were two course options, one around 5,000 yen and the other around 8,000 yen. We opted for the 5,000 yen course. The chef prepared and served the dishes right in front of us. The meal started with various appetizers like oyster in oil, fish wrapped in long yam and shiso leaves, and Moroko fish cooked with only pickled plum. The sushi was served with unique toppings like crab and seaweed, liver with kawahagi, and shrimp with shrimp furikake. Each piece was meticulously crafted and the rice was slightly firm, which we liked. We also had a hot pot dish, more sushi, and a fluffy sweet egg roll with dried gourd and sea bream. Everything was delicious. They offered two types of beer and sake, and we enjoyed the "Harima Ikken" sake. We wished they had wine by the glass, but overall, we were impressed and would love to visit again for the tasty appetizers and sushi.

I visited this Japanese restaurant after being invited by the owner. It is located a little far from JR Ibaraki Station, hidden in the back of a building, giving it a cozy and secluded feel. The restaurant has a nice atmosphere with a counter, and it is run by a couple. They start by serving a few dishes and then move on to a sushi omakase course. The food, including the sushi, is prepared with care and attention to detail. It feels more like traditional Japanese cuisine rather than just sushi. After trying everything, I found the food to be delicious. If you are looking for a good sushi restaurant in this area, I recommend checking this place out. It's perfect for those who want to enjoy a leisurely dining experience.

I was invited by a friend and went with two other people. It was my first time, so we chose the 5800 yen course. The restaurant had a clean and cozy atmosphere with around 8 seats at the counter. The assorted appetizers were delicious and the sushi, with less rice, was also very tasty. The sake was reasonably priced and we were all very satisfied. I would love to go back again.

All of them were delicious!

The food was pretty good.

Reservable under the name Nishikawa.