Actually, just last week, I enjoyed some deep-fried skewers at Kushikatsu Danjyo Yodoyabashi store. Therefore, it's two weeks in a row of enjoying skewer dishes. It's strange, isn't it? If it's something you like or something delicious, you could eat it every week! Each restaurant has its own unique characteristics and the menu varies, so I can't stop trying different places. That's why I can't stop eating out...☆ So, skipping the American Consulate and Osaka District Court, I visited this restaurant for the first time. I actually met the owner, Mr. Ryosuke Hatajima, a few years ago when he was still at "Nakanaka" in Nishi-Umeda. It was a reunion after a long time, but it felt like a first meeting. Now, let's see what this famous skewer dish is all about. The restaurant was almost full even though it was 7:00 PM. There were groups having a party and couples on dates at the counter. The atmosphere was calm and could accommodate any kind of mood. First, the appetizer: - Amberjack, Shishito pepper, homemade pickles. The marinated amberjack with the bitterness of Shishito pepper and the acidity of pickles would surely stimulate the appetite. Homemade white soy sauce, Mongolian natural salt, and sauce played their roles well. Now, let's get to the main event: - Shrimp, delicious with lemon and salt. - Edamame and Lotus root croquette, the aroma of edamame in a fluffy texture. - Wagyu (lamb core), delicious with grated soy sauce. - Conger eel and Porcini mushroom, a seasonal dish that matched well with soy sauce. At this point, I couldn't resist and opened a bottle of wine. It was an Australian Chardonnay, with a crisp acidity and refreshing finish that complemented the upcoming dishes. - Corn, naturally sweet even without any seasoning. - Duck mince, the herb flavor was an accent. - Hair crab and okra salad, a refreshing dish for a break. Okra was great, refreshing the mood along with the wine. And just when the Chardonnay ran out... Hey, Ryosuke... NEXT PLEASE... So, I entrusted relief to an Alsatian Sauvignon Blanc. He also did a good job. - Izumisano pork with whole grain mustard, pork now. And with whole grain mustard. One of the strongest combinations, I would say. The sweetness of the meat slowly spreads. Now, for the grand finale: - Sand smelt with Mitsuba, another favorite of mine. It's definitely delicious. While taking photos, I thought that the downside of skewers is that the content is not visible since it's wrapped in batter, making it hard to convey the quality and content from images. But I want you to use your imagination. If the work is done carefully, the batter will appear transparent, right? No? Well, that's how the skewers were made with dedication. For dessert, there was crème brûlée topped with grapes and melon. It was irresistible. In terms of location, it's quite inconvenient, but this restaurant will definitely make you want to try their dishes. If you want to surprise someone or if you're tired of Minami or Namba, why not give it a try? A date night is highly recommended... ===========

Cuisine d’Osaka Ryo✨ is pronounced as Kyuijinu de Osaka Ryo. It is a creative tempura restaurant in a quiet residential area that utilizes ingredients from Osaka. This time, I visited for the second time and ordered the short course, which includes: - Appetizers - 8 pieces of tempura - Seasonal dish - Dessert The appetizers included five dishes such as boiled warabi (bracken fern) with white miso, fruit tomato simmered in syrup, isaki (grunt fish), hamachi (yellowtail) wrapped in summer orange, hagatsuo (dried bonito), and hiraaji (amberjack) tartare. The tempura consisted of 8 pieces including shrimp, edamame croquette, young ayu (sweetfish) from Lake Biwa, Hokkaido corn, soft-boiled quail egg, black wagyu beef from Hannan City, red snapper scales, and Inunaki pork from Izumisano City. Each piece of tempura was meticulously prepared and very enjoyable. The seasonal dish was a soup with conger eel, spring onion, and okra, served in the middle of the tempura course. It was a gentle and flavorful dish using fresh conger eel. For dessert, we had salt ice cream, yuzu sherbet, and fruits, which provided a refreshing finish to the meal. Overall, even though it was a short course, the 8 pieces of tempura were very satisfying. The seasoning highlighted the natural flavors of the ingredients, which I personally enjoyed. In addition to the short course, they also offer regular courses, so I would like to visit again to try those next time.

Charcoal-grilled Yakiniku Liberty / Kitashinchi "A yakiniku restaurant where you can eat A5 rank Wagyu beef at a low cost" ☑︎Top salted tongue ¥1,580 ☑︎One slice of rib roast ¥1,080 ☑︎Garlic chive rib roast ¥1,780 ☑︎Flower pot kalbi ¥1,680 ☑︎Kama-tama Morioka cold noodles ¥950 ☑︎Cheese stone bibimbap ¥1,050 ✎⚪︎Good access, a 5-minute walk from JR Tozai Line Kitashinchi Station ⚪︎Casual and bright interior with table seats and private rooms ⚪︎Although located in Kitashinchi, it is an easy-to-enter shop ⚪︎A5 rank Wagyu beef is just really affordable ⚪︎Cooked using shichirin and binchotan charcoal ⚪︎"Garlic chive rib roast" with the aroma of leeks is a must-order ⚪︎"Rib meat" with a melt-in-your-mouth texture is also recommended! ⚪︎The bibimbap is finished with cheese on top ⚪︎The cheese is diluted with milk so it's not heavy and easy to eat ⚪︎Although I ordered a la carte this time, the course menu is also fulfilling ⚪︎Moreover, it seems that all courses come with all-you-can-drink ⚪︎Open until 3 a.m. so you can use it as a second stop as well Thank you for the meal!

I used it for my parents' 60th birthday celebration. The chef, who originally specialized in Japanese cuisine, incorporated ingredients and seasonings such as seaweed and ponzu jelly into the appetizers, creating a comforting experience. The dishes also featured ingredients that hinted at the upcoming summer, making it a luxurious moment.

I went to Kyuizine de Osaka Ryo in Nishitenma, which is a deep-fried skewer restaurant. It's more of a creative skewer restaurant than traditional. The shrimp, pork, and quail egg skewers were the most delicious. The tamago kake gohan (egg over rice) was also amazing. There are many trendy restaurants in Nishitenma. I will definitely go back. Thank you for the delicious meal! #UmedaGourmet #KitashinchiGourmet #NishitenmaGourmet #NishitenmaDinner #NishitenmaKushikatsu #Kushikatsu #WantToConnectWithKushikatsuLovers #Kushikatsu

The dishes were very delicious and elegant, so much so that we decided to upgrade to a higher course that we had reserved. For us wine lovers, it was even more interesting because they offered wine pairing. We would definitely want to visit this restaurant again when we stay in Osaka.

First of all, I really appreciate how flexible you were with the reservation time, it was a big help. The food was also prepared very carefully and everything from the skewers to the soup and noodles at the end was delicious! When I go to Osaka again, I would love to visit your restaurant. Thank you for the wonderful meal! ♡

The French-style kushikatsu was delicious and went well with wine. All the meats and caviar were tasty. However, I still don't understand the appeal of the conger eel. The service was good and I felt like coming back again. Thank you for the meal, I will visit again.

Cuisine de Osaka Ryo is a hidden gem in the Nakanoshima to Nishi-Temma area, known for its delicious kushikatsu (deep-fried skewers). They offer a course menu where you can enjoy a variety of kushikatsu in a set order. The kushikatsu here is made with carefully selected ingredients and has a light and crispy coating. Each skewer is served with a sauce that perfectly complements it. The seafood kushikatsu, in particular, is incredibly delicious.

I wanted more explanation about the newcomer course and Champagne Champagne. I also wanted to try some skewers. I wished for a higher quality of service. However, the taste was good, the balance was good, and the cost performance was good, so I was overall satisfied. It was a brunch in a private setting.

We had a gathering of 4 people at Kushiage Cuisine de Osaka Ryo in Nishinotoin. We sat in a private room at the back. We toasted with white wine and ordered the Chef's Course for 7500 yen. The meal included dishes like white fish egg tofu, wild vegetable soup, seared bonito, firefly squid marinated in seaweed, wrapped sushi, and more. The restaurant uses local ingredients such as Naniwa beef, Inunaki pork, and fresh seafood from areas like Biwako. It was a delightful experience tasting the flavors of Naniwa.

<May 2023> Please note that the menu and prices may have changed since the original review in July 2021. I visited the restaurant on a weekday afternoon. Intrigued by the seasonal limited-time menu advertised on social media, I finished my business in the Umeda area and stopped by. It was just before 1 PM, and the place was bustling with nearby office workers. I was surprised by the high prices of the surrounding coin parking lots (¥300 for 15 minutes). I ordered the following items: From the seasonal menu: - Cold Oroshi Katsu Soba with rice and raw egg soy sauce on the side (¥1000) From the regular menu: - Fillet Katsu Set (with salad, miso soup, and rice) (¥1000) The Fillet Katsu Set features juicy pork fillet cutlets fried to perfection, served with salad, miso soup, and rice. The Cold Oroshi Katsu Soba comes with rice and a luxurious raw egg soy sauce for a delicious and satisfying meal.

A restaurant in Nishi-Temma that serves kushikatsu (deep-fried skewers) and creative dishes! They also have private rooms, making it great for meetings. The meal starts with a small dish, followed by Japanese-style appetizers, leading to the kushikatsu... Enjoy Osaka specialties like Inunaki pork and Naniwa black beef kushikatsu! Thank you for the delicious meal.

I entered the restaurant around 5:30 PM because the sale of alcohol was only allowed until 7 PM due to the prevention of the spread of COVID-19 in Osaka. It had been a while since I last visited this restaurant, but the food was still delicious. The kushikatsu was a bit small, but it had a light feel to it, so I could eat as many skewers as I wanted.

It's a delicious kushikatsu restaurant that feels like a hidden gem. The kushikatsu is tasty, the dishes are carefully prepared, and the staff are kind and attentive. It's a warm and welcoming place that would be great for couples or groups of women. I definitely want to come back again. Thank you so much. ❤️

I used Goto Eat here!!! It's located a little away from the new drinking spot area! They serve delicious deep-fried skewers in a Western-style atmosphere♪ The tableware is cute and carefully chosen~(°▽°) I sat at the counter! It's a great place for couples, colleagues, and girls' nights out, suitable for various occasions( ^ω^ ) Thank you for the meal!

It's been a while since I visited. I was seated at the counter. I love the grape juice here. This time, I tried the 8800 yen course. - Mushroom and conger eel egg soup, delicious! - Appetizer with sea urchin, golden grass, and mushrooms, thoroughly enjoyed. Starting with skewered cutlets: - Wild shrimp - Lily root and chestnut - Black beef from Naniwa - Sweet red snapper - Ginkgo nuts - Quail - Lamb - Chopstick rest: tofu skin, pike conger eel, and mushroom in a thick sauce - Blowfish - Mushroom rice - Inunaki pork - Shirasu egg rice bowl and pickles. I love the egg over rice with fried egg here! This time it had shirasu. I wish it was just the egg though. - Cheese assortment, including blue cheese. Everything was delicious. I made a reservation online and accidentally mentioned our upcoming wedding anniversary, so they prepared a plate for us, thank you! The reservation was for a weekend after 6 pm, so I should have requested a table seat as the counter chairs were uncomfortable and the table seats were empty the whole time. I wish they had provided faster service or accommodated us at a table. The worn-out wooden spoon was a bit of a mood dampener.

I visited a restaurant that I had been curious about for a while. I made a reservation for the "Special Chef's Selection Course." First, I had a clear soup with matsutake mushrooms and seared pike conger - a taste of autumn. I love the thick and fatty texture of pike conger in the fall. The appetizer went well with white wine. The skewers started with shrimp, which you can eat with the shell on. The fried sea bream scales were crispy and the flesh was tender. The half-cooked quail egg was creamy and delicious. The pufferfish with an Italian sauce was great. Finally, the pork with sauce was a perfect way to end the meal. I finished with a bowl of whitebait and egg over rice, which was incredibly delicious. The whitebait rice bowl with just the egg yolk fried on top was amazing. The lightly salted whitebait rice bowl went down smoothly. For dessert, I had cheese and ended up finishing two bottles of white wine. I got pleasantly tipsy after a long time. It was a great meal.

Today, I visited "Cuisine de Osaka Ryo" in Nishi-Temma, a kushikatsu restaurant that uses a lot of ingredients from Osaka. I ordered a course meal on this day. The kushikatsu had a light batter and I felt like I could eat as many as I wanted! The other dishes besides kushikatsu were also delicious, and it was an enjoyable meal from start to finish. I would recommend this place to both friends and couples. Thank you for the delicious kushikatsu.

Today, I visited the restaurant "Cuisine d'Osaka Ryo" with my friends. It had been a while, so I was looking forward to it. We toasted with beer and waited for our dishes. They had a variety of wines to choose from, so it was nice to enjoy them with the food. It was delicious as always! Thank you for the tasty kushikatsu today.

This is a blog post from "Michelin Play" about the lunch at Cuisine de Osaka Ryo in Osaka, Nishi-Temma. The restaurant is known for its high-end tempura dishes and offers a daily lunch menu. The author ordered the mixed fry set, which included tonkatsu, chicken nanban, and ebi katsu. The service was a bit slow and there were some issues with the food presentation, but overall, the experience was rated 3 out of 5 stars. The author hopes to visit again in the future and try the course menu.