After leaving Takashimaya, passing through Namba Grand Kagetsu, and walking a little further, you will find a shop under a large lantern with the store name on it. The neon lights up in front of the shop. I entered the shop early, just before my reservation time. Inside, there were two young people at the counter, earnestly picking at the simmered sea bream with chopsticks and their hands. I couldn't help but think that they should improve their chopstick skills a bit more, especially if they are of drinking age. Otherwise, they might embarrass themselves on a date. I first ordered a beer and then thought that I also wanted to try the simmered sea bream. I asked the proprietress if it was possible to order a half portion of the tempura, but she said it wasn't possible as it is made in a box. So, I settled for the full tempura order and enjoyed it with my beer. As my beer was running low, I ordered a red miso soup to accompany it. The whiteboard kombu, placed between the mackerel and the vinegared rice, was wet and translucent, with the mountain pepper leaves adding a beautiful touch. The craftsmanship was exquisite, and it seemed like the men had stopped by to get a gift wrapped before heading out to play. In my mind, I enjoyed the Showa era in my own way. I didn't want to spill a single drop from the first bite, so I opened my mouth wide and tried it in one bite. The sweet vinegar of the whiteboard kombu complemented the slightly sweet and salty mackerel and the well-balanced flavor of the sushi rice. The herbaceous effect of the mountain pepper leaves added a refreshing touch. The uniquely seasoned tempura here suited my taste, but I would like everyone to try it and give their feedback. Even though it was a half portion, the tempura was quite filling, and the red miso soup, with sea bream simmered in it, was flavorful and left me feeling satisfied. However, I still wanted to try the simmered sea bream. This sushi restaurant in Namba, Osaka, operates at night, and there is no lunch service, so I recommend making a reservation in advance when visiting during a trip. After settling the bill and stepping out onto the street, I saw the Showa era scenery unfold before me, with a host trying to negotiate prices with customers outside a cabaret club. The neon lights were shining, and the usual night in Namba had begun.

A quietly historic restaurant tucked away in the diverse drinking district of Namba. The 7-seat counter with cypress tables exudes a sense of tradition. Recommended dishes included grilled squid, simmered dish, fried flounder, and mackerel pressed sushi. All were delicious! The mackerel sushi, in particular, was a must-try with no fishy taste and packed with flavor.

After a meeting in Namba on a weekend just past 9 o'clock, I felt a bit hungry. I don't come to Namba often, but I decided to check out this restaurant I had been eyeing for a while. I ordered some sake and was served some appetizers: marinated firefly squid, simmered tarako (cod roe), and squid with some kind of orange seasoning. There weren't many customers, but it took a bit of time for the half-size mackerel sushi to arrive, which was freshly made instead of pre-prepared. The staff advised me to eat it as is without adding soy sauce. In Kansai, many people order kizushi, but this restaurant uses salt instead of vinegar to season the rice, and they explained that they add minced sea bream in between the vinegared rice. The service was very polite. I like kizushi, but this mackerel sushi is delicious. It might be worth coming here just for this.

I love mackerel, so I arrived at the restaurant 30 minutes before my reservation for the mackerel pressed sushi. They warmly welcomed me and served delicious dishes like shrimp tempura, eggplant teriyaki, nigiri sushi, and half portion of mackerel pressed sushi. Each dish was served at the perfect timing while still hot. Even the half portion of pressed sushi was satisfying and flavorful, not needing soy sauce. It was truly delicious. Lastly, the lady even walked me out and said "come back again". It was a warm and pleasant experience.

I went to watch a movie at "Namba Parks" with my companion and afterwards, we decided to have a drink somewhere nearby. We ended up wandering around Namba Chuo-dori and stumbled upon this place that is famous for its mackerel sushi. The exterior of the restaurant is easy to spot with its red and white lanterns. Inside, there is a cozy L-shaped counter facing the kitchen and also some table seating on the second floor. The interior has a vintage feel and a calm atmosphere which we found lovely. We ordered the following dishes after discussing with my companion: "Tuna red meat" sashimi, thickly sliced and beautifully ruby-colored with a nice acidity that pairs well with beer or hot sake. "Grilled conger eel" with a refreshing scent of sansho pepper, the eel is slightly thin but the delicate flavor of the eel matched perfectly with the light sauce. "Simmered sea bream head" which came out grandly with plenty of meat around the bones. The cheek meat of the sea bream was fatty and had a good bounce to it, and the burdock cooked together was also delicious. Lastly, the "Mackerel sushi (half)" which was cut neatly like a mosaic. The mackerel was topped with sansho pepper sprouts and thin kelp, creating a beautiful presentation. The sushi rice had a rounded saltiness with the flavor of the mackerel seeping through. In the middle of the rice, there was a layer of minced sea bream which added a nice touch. This dish was truly a specialty and a delightful experience. The service was provided by a seasoned female staff (perhaps the owner?) who managed the hall by herself. She greeted us warmly and guided us to our seats, showing great attention to detail even for first-time customers like us. Thanks to her, we were able to relax and enjoy our meal. Overall, we were very satisfied with the unique "Mackerel sushi" that this place offers, as well as the delicious "Tuna red meat sashimi" and "Simmered sea bream head" we had as side dishes. The ambiance of the restaurant was charming and the friendly service added to the positive experience. In general, I believe this place offers good value for the quality of food and service. I noticed that they don't use vinegared rice, so they don't refer to it as "battera" sushi.

[Osaka City] Sushi and hot pot restaurant in Namba Chuo, on October 19, 2022 (Wednesday). Location is... From Nipponbashi intersection, head west on Sennichimae Street (under the Hanshin Expressway) towards Namba, turn left on the third small alley. Proceed past Hotel Votre Jour, past "Fukutarou" okonomiyaki restaurant, and further south on the left. A 5-minute walk from Metro Nipponbashi Station. An 8-minute walk from Namba Station. Closed on Sundays and holidays. If you wander through 3-4 alleys from the bustling Minami district, you'll find yourself in an area where Showa-era cabarets are still thriving and small individual shops are clustered. This quaint area, known as "Ura Namba," is gaining popularity. Nestled in between is this restaurant, established in 1955 (Showa 30). It has a very traditional appearance with red and white lanterns exuding a nostalgic charm. I actually tried to visit two years ago but couldn't get in due to it being fully booked, so this visit is a second attempt. The first-floor seating consists of only a 10-seat L-shaped counter. There are also about 40 seats on the second floor, including table seats and private rooms. All seats are non-smoking. No background music. The only other customers were two women who were passionately discussing the long queues at the "Sawayaka" hamburger restaurant in Gotemba. I actually came from near there (laughs). Now, let me introduce some of the menu items... [Pressed Sushi] Mackerel Sushi [Sushi] Assorted Nigiri Sushi (Chrysanthemum, Plum, Bamboo), Tekkamaki, Various Hosomaki Rolls [Appetizers] Sashimi, Uni Topping, Chawanmushi, Dashimaki, Agedashi Tofu, Crab Shell Gratin, Tai Bone Steamed, Grilled Tai Head, Simmered Tai, Uzaku, Simmered Board Karaage, Tempura Assortment Nigiri sushi is served as 2 pieces per plate and they will make it to order. In addition to the above, there are also kaiseki courses and hot pot dishes available. The proprietress seems to have a strong personality and pays attention to where plates and chopsticks are placed. She gives off a strong impression, but she may also be a bit particular (^-^) ------------------------------------------------ ■ Nihon Mori (Hot Sake) (¥400) incl. tax When I ordered "Nihon Mori cold sake," the proprietress seemed puzzled, so I understood... and changed it to hot sake. Served in a traditional tokkuri and guinomi. And it's cheap! It perfectly matches the atmosphere of this restaurant. This change was the right decision. ------------------------------------------------ ■ Otoshi (Appetizer) (¥500) A three-item assortment including: ・Smoked Duck... Firm meat with a taste that pairs well with sake. A small portion but a flavor that invites you to drink. ・Scallop Strings... A dish reminiscent of salted fish roe. Yuzu adds a sophisticated fragrance. ・Eggplant Miso... Eggplant cooked in broth with a small amount of red miso on top. ------------------------------------------------ ■ Chawanmushi (¥500) Prepared in an old-fashioned steamer that appears to have been well-used. Contains shrimp, eel, clams, shiitake mushrooms, ginkgo nuts, lily bulbs, Mizuna greens, and red maple fu. Rich in flavor from the broth, it evokes a deep sense of nostalgia for coming back to Kansai. ------------------------------------------------ ■ Tai Bone Steamed (¥1500) A dish called "Kotsu-mushi" where salted sea bream bones are arranged on kelp, steamed with broth. I've heard of it before, but this is my first time actually eating it. The luxurious appearance of the sea bream head with bones on top is like a celebration♪ Tofu, shimeji mushrooms, Mizuna greens are served with a ponzu sauce for a refreshing taste. It feels like a single-serving hot pot dish. The light taste of the sea bream meat and the ponzu sauce are a match made in heaven. The firm tofu reminds me of a hot pot dish. They bring out the natural flavors of the ingredients without relying on strong seasonings. ------------------------------------------------ ■ Mackerel Sushi (Half 10 pieces for ¥1300) Beautifully arranged like a mosaic tile! Mackerel topped with kinome (young leaves of Japanese pepper) and covered with white shavings of kombu, exuding an elegant Kansai-style sophistication. They don't use vinegar, so it's called "saba sushi" at this restaurant. It has a mild and gentle taste without the sharp acidity, with the rice being quite soft. The taste is gentle and the texture is soft. It's a harmony of gentleness. In the center of the rice, there's a cherry blossom-colored denbu made from sea bream, which is a distinctive feature. It's a subtle role, but its presence adds to the experience.

I wanted to have some sushi after work, so I decided to visit this restaurant after a few years. The must-try here is the mackerel sushi. On this day, I had: - Half mackerel sushi - Assorted sashimi - Conger eel tempura - Grilled squid - Assorted nigiri sushi (Kiku nigiri) The freshness of the sashimi, tempura, and grilled dishes were all delicious, but the mackerel sushi was outstanding. The mackerel, marinated only with salt, was packed with flavor and melted in the mouth. The sushi rice was soft and fluffy, with the sweet and savory taste of grated fish cake adding a nice touch. The richness of the mackerel, the juiciness, the umami of the white kelp, the aroma of sansho pepper, all combined beautifully. Of course, the hand-pressed sushi was also delicious. Thank you for the wonderful meal! - Restaurant Name: Abaraya - Cuisine: Sushi - Address: 2-14 Namba, Chuo-ku, Osaka, Osaka - Business Hours: 16:00-23:00, Closed on Sundays and holidays - Access: 5 minutes walk from Namba Station - Rating: 3.65 on Tabelog

Appetizers with 3 kinds of dishes. Assorted sashimi. Simmered head of sea bream. Assorted tempura. Chawanmushi. Mackerel sushi. Ordering each dish separately costs about 6000 yen. Ordering all of them as a course costs 4400 yen. I had 2 servings of hot sake and a draft beer, totaling 5600 yen. The cost performance is excellent. As everyone has mentioned in reviews, the mackerel sushi is outstanding. Delicious. The landlady is also friendly. It's a great restaurant.

The couple who run the restaurant are very friendly. We made a reservation for saba sushi and anago sushi to go, and enjoyed them along with sashimi, tempura, and simmered tai fish with some delicious sake. I had always wanted to visit this restaurant when in Osaka. I really wanted to try their pressed saba sushi!

I have always been curious about Abaryo, a restaurant near Nankai Namba Station, and finally had the chance to go. As someone who loves mackerel sushi, this place was a dream come true. The mackerel sushi here is famous for being marinated in vinegar and only seasoned with salt to enhance the flavor of the mackerel. The rice also has a special touch that makes it delicious. I highly recommend this place for mackerel sushi lovers. Abaryo can be contacted at 050-5593-7620 and is located at 2-14 Namba, Chuo-ku, Osaka City, Osaka. #Gourmet #DeliciousFood #Kansai #Osaka #Shinsaibashi #Namba #Izumisano #StandingBar #Drinks #GirlsNightOut #QuickTalk #TabelogStyle #Seagull

A small counter seating restaurant serving sushi and dishes made with fresh seafood. The second floor is for banquets. The sashimi, vinegared dishes, simmered sea bream, crab gratin, and fried flounder are all well-seasoned and delicious. The meal ends with their famous mackerel sushi. Highly recommended for tourists visiting the area.

It's been a while since I visited a standing bar, and after getting a bit tipsy, I started thinking about a second place where I could enjoy delicious fish. It was past 6 pm, and everywhere in Namba seemed crowded. With high hopes for the exquisite "mackerel sushi," I quietly opened the door of a seemingly empty restaurant. I was the only customer. They poured me a glass of bottled beer to start. This time, I decided to order a sashimi platter. - Appetizers: - Cucumber with vinegar: The perfect balance of sweetness and sourness, with a refreshing taste. - Egg tofu: Slightly sweet with a rich egg flavor, a delicious dish. - Winter melon: A nice texture with a gentle dashi flavor, no bitterness, very tasty. - Duck meat: A roast that is almost raw, with a firm texture and a gentle flavor, not greasy. With just the appetizers, you could easily enjoy your drink and call it a night. Truly a wonderful izakaya! - Sashimi platter (1300 yen): - Sea bream: Thick slices with a chewy texture and a sweet taste, delicious. - Amberjack: A nice crunchy texture, very good. - Salmon: Thick slices with a rich flavor, very tasty. - Wakame seaweed: Crunchy texture and very delicious. Each piece has a deep flavor that you can savor. Finally, the highlight of the meal: - Mackerel sushi (half portion, 10 pieces, 1300 yen): - Beautiful appearance, with soft vinegared rice and a good balance of flavors. Easy to eat and makes you smile. The vinegar is not overpowering, and the mackerel is not marinated in vinegar, leaving you wondering where the vinegar went. If you want to learn this secret technique, be sure to visit this restaurant. They also offer takeout for any leftovers. I once again enjoyed a leisurely meal while savoring delicious fish.

Located a 5-minute walk from Kintetsu Nipponbashi Station on the Nankai Namba Line, this sushi restaurant is tucked away in a narrow alley behind Namba Grand Kagetsu. I was drawn to Saba Sushi while looking for a place to eat sushi in the Namba area, so I decided to give it a try. I started with a beer and ordered a sushi assortment, Saba Sushi, and Chawanmushi. As I took a break, the appetizers arrived, so I enjoyed them with my beer. There were three types of appetizers: kombu roll, vinegar-soaked sea bream skin, and sweet and sour young sardines. Each one was delicious in its own way. The sushi was next, with perfectly seasoned rice and delicious fish. The Chawanmushi was also flavorful with a gentle dashi taste. Finally, the star of the show, the Saba Sushi, arrived. The mackerel was marinated only with salt, intensifying its flavor. Topped with wood sorrel for a refreshing touch, and sandwiched between vinegared rice and minced sea bream, it was incredibly tasty. I also ordered the recommended fatty tuna and rolled sushi. The fatty tuna melted in my mouth, and the rolled sushi had a delicious seaweed flavor. I ended up eating too much, but it was all so delicious that I couldn't help it. Be careful not to overeat when enjoying such tasty food!

In April, before the state of emergency was declared, I went on a date with my good friend Mairebi-san, also known as "Akanochan", in Namba♡ Akanochan and I have similar tastes in alcohol and food, so our dates are always so much fun\(* ¨̮*)/\(*¨̮ *)/ A few days ago, she invited me saying, "There's a delicious mackerel sushi restaurant in Namba, I'll make a reservation for a souvenir, what about you, Yuchan?" Wow, you're making a reservation for me too? Yes, yes, yes~"(ﾉ*>∀<)ﾉﾜｰｲ Located in a narrow alleyway that looks very Namba-like, "Abaraya" is a renowned Japanese restaurant known for its "deep kappo" cuisine in Osaka Minami. With a history of 66 years, this restaurant is famous for its saba sushi, among other dishes! While mackerel sushi in Kyoto, Nara, and Osaka each have their own regional flavors, I always associated Osaka with battera, so I was surprised to find mackerel sushi here. Oh, there's mackerel sushi in Osaka too~... The saba sushi (half size, 10 pieces) costs 1300 yen. When you open the white wooden box, you see the beautiful green leaves of sansho pepper through the white kelp. It looks like battera, but apparently battera is defined by the use of vinegar, which is not used in the saba sushi at Abaraya. The mackerel is marinated in salt for 4 hours without vinegar, creating the "saba sushi". When you take a bite, the vinegared rice gently melts in your mouth. The perfectly compressed rice is a delight, and the sweet and savory roasted sea bream adds a nice touch. The umami and freshness of the salted mackerel, the flavor of the white kelp, and the aroma of the sansho pepper all come together beautifully. Once you try it, you'll want to reach for another piece right away. This saba sushi is truly exquisite! I can't believe this was so close by~(∩˃o˂∩)♡ What a hidden gem~ Saba sushi democracy~ King of takeout has been decided✩.*˚ Looking at the reviews, it seems like Mairebi-san and others have been here before. Next time, I definitely want to enjoy the delicious sake and saba sushi at the restaurant. I want to try the freshly made saba sushi in a sushi tub~♡ Thank you for the delicious meal (*´▽`人) Akanochan, thank you for another enjoyable date! Let's do it again soon(* ˘ ³˘)♡*

Sadly bidding farewell to a friend traveling to Tokyo, I accompanied them all the way to Nihonbashi. We had some oden to warm our hearts and bodies, and I really wanted to eat some mackerel sushi at the end. At Abaraya, the mackerel sushi was shining like never before. It's a quaint old shop in a narrow alley, but it feels like stepping back in time. Honestly, the mackerel sushi wasn't exactly my taste (it seemed like they didn't use vinegar and the salt was strong, with light rice that felt like eating a snack), but I love the atmosphere here. The proprietress is really funny and entertaining. She's like an Osaka auntie being interviewed in a shopping street. The banter between the accompanying person heading to Tokyo and the proprietress when we were leaving was so cliché that it made me laugh. The head chef seemed a bit low on energy, which made me a little worried. Maybe it's because the proprietress has too much energy. Anyway, it's a great place and I'd love to come back here for a meal when I'm in the area. And so, my friend set off for Tokyo... but they actually came back after two days. ( ・∇・)

I spent the day working hard cutting bamboo in the garden next to the old lady's house, feeling guilty for not working enough. After that, I went to have lunch at Imai in Dotonbori, followed by a Bunraku performance of the new version of the play "Utai Sai Bun" featuring the familiar characters of Oshou Kumatsu. The beautiful voice of Joruri became a lullaby, putting me to sleep as usual. After the show ended at 4:30, I checked out a restaurant on Tabelog for dinner. I decided to try the mackerel sushi at a place I had wanted to visit for a while, located in a small alley in front of an APA Hotel. The atmosphere of the traditional sushi restaurant was great, and I was surprised by the size of the red snapper simmered dish. It was delicious, but too much for one person. I also ordered a half portion of the mackerel sushi, which was also very tasty with a hint of sansho pepper. I couldn't finish it all, so I decided to take the leftovers home. I enjoyed the meal and decided that I would get takeout from this place next time I come to see a Bunraku performance. After that, I strolled along Shinsaibashi-suji, thinking about what to do next.

This day is a weekday, but I have the day off from work. In the evening, I visited the long-established sushi restaurant "Abaraya" in Namba Chuo, which is famous for its signature dish, mackerel sushi. Abaraya was founded in the Showa era and is a popular restaurant known for its mackerel sushi. Despite being a popular long-established restaurant, I made a reservation online through the Tabelog website as Abaraya is a participating restaurant in the Go To Eat campaign. The restaurant is located about a 5-6 minute walk from Namba Station or Nipponbashi Station, on a street with the Aji-en building, next to a standing bar called "Hyogo." The atmosphere of the street feels nostalgic, as if you have traveled back to the Showa era, and Abaraya seems a bit intimidating at first glance. However, the kind landlady warmly welcomed me when I entered, which made me feel relieved. The kitchen area had an elderly chef and two chefs in their 40s, with the elderly chef looking a bit intimidating. The interior of the restaurant is small, with a clean and tidy L-shaped counter with 10 seats surrounding the kitchen. There is also a private room on the second floor for group customers. I sat at the counter seat furthest from the kitchen, where the elderly chef stood. There were two couples in their 40s who seemed like regular customers. The restaurant had a serene atmosphere without background music, creating a slightly tense yet refined ambiance. I ordered a bottled beer, which was poured into my glass by the landlady, a nice service touch. I had reserved the set course listed on the Tabelog website, which included appetizers, sashimi platter, simmered fish, seasonal dish, and the famous mackerel sushi for 4,000 yen. The first course included three appetizers: duck roast, ankimo (monkfish liver), and vinegared miso with herring roe. They were simple yet of good quality, perfect for accompanying drinks. The sashimi platter consisted of amberjack, tuna, salmon, scallop, and sea bream, beautifully arranged with fresh and satisfying flavors. The simmered fish was a large portion of sea bream, with a slightly strong seasoning but an elegant taste and tender texture. The grilled eggplant with sweet miso had a rich flavor that paired well with the eggplant. The steamed egg custard was served hot and had a delicate taste with ingredients like Lily root, shiitake mushroom, and shrimp. Overall, the meal was enjoyable and satisfying, with each dish showcasing the restaurant's expertise in traditional Japanese cuisine.

Namba, Sennichimae, in a narrow alley on the south side of Amio Universe, you will find Sabazushi Aburaya, a traditional sushi restaurant known for its mackerel sushi. Despite its deep atmosphere, the interior of the restaurant is sleek with a counter. The melt-in-your-mouth texture of the mackerel and the perfect combination with white kelp make the mackerel sushi here delicious. Enjoy some appetizers before finishing off with the mackerel sushi. It's a great way to experience the charm of Sennichimae!Visited in September 2020On this day, I went to Sennichimae for drinks after a long time. There are a lot of people gathered in the Urnanba area recently, which I don't really like, but there are also good restaurants there. So, I finally visited Aburaya, a sushi restaurant I've been wanting to try. It's located in a deep alley next to Hamazouri, and has a deep atmosphere. However, the interior of the restaurant is sleek with a counter. The contrast is quite appealing. I started with a large bottle of lager for 700 yen. The appetizers included simmered sea bream roe, fuki (butterbur), sea bream sashimi with egg. Having these with a bottle of beer really livens you up! Next, I had a small bottle of cold sake, Fukujyu, for 800 yen. For food, I ordered: Assorted sashimi (sea bream, medium fatty tuna, salmon, squid, yellowtail) for 1200 yen, Crab shell gratin for 500 yen, and a half portion of mackerel sushi for 1300 yen. The sashimi and crab shell gratin were perfect accompaniments for the drinks. Surprisingly, the medium fatty tuna was really delicious. And then, the main dish, mackerel sushi. It was just the right amount for two people. The mackerel sushi was incredibly delicious! The mackerel had a melt-in-your-mouth texture, and the white kelp and wood buds added a great touch. The rice was also perfectly cooked, complementing the texture of the mackerel. The contrast between the exterior and the mackerel sushi was quite charming. Personally, I think it's better to enjoy the mackerel sushi lightly and then move on to the next restaurant or have it as a finishing touch. This mackerel sushi is really delicious!! Thank you for the wonderful meal.

Nestled in a narrow alley about a 3-minute walk from Nihonbashi Station towards Namba, this shop is known for its mackerel sushi. The area is crowded with small eateries, but you can easily spot this shop by its huge lantern. With a retro vibe, the shop has a faded white noren curtain and a glass case displaying food samples. Inside, there are about 8 counter seats surrounding the kitchen, with two chefs and one waitress. When I visited on a weekday night, there were only 2 other customers, so it was not crowded. I had made a reservation, and they had my name "achumyu" written on the seat. The waitress greeted me warmly. I ordered a large bottle of beer and enjoyed the delicious food, including a sashimi platter, crab shell gratin, and half portion of mackerel sushi. The sashimi platter was excellent, and the crab shell gratin was creamy and flavorful. The mackerel sushi was a highlight, with a perfect balance of flavors. I highly recommend trying it, whether dining in or taking it home. It was a fantastic meal.

It's been a while since I came here. It's usually not crowded, but the last two times, it was full and I couldn't get in. I feel like Osaka has lost some of its former liveliness. The sashimi assortment was great, with fresh tuna, sea bream, yellowtail, scallops, all with a sweet taste. The grilled squid was excellent, it looked strong but had a great texture and flavor. The steamed dish with conger eel, matsutake mushrooms, and shrimp kept adding more flavor as it sat. The small but firm-textured conger eel was a great appetizer. The mackerel sushi, which is marinated in salt, was refreshing without a strong vinegar taste. The addition of wood sorrel occasionally was a nice touch.

We visited the famous Abaryo where saba sushi in Namba is well-known. We sat at the counter seats this time. It seems to be run by a husband and wife, both of whom were very friendly and talked to us casually. The dishes were simple, focusing on bringing out the flavors of the ingredients, and we enjoyed them. The saba sushi was plentiful and filled us up.