Located along the Keihan elevated railway, about a 5-minute walk west from Katamachi and Kyobashi Station in Osaka's Miyakojima Ward, is the restaurant called Shun-sai Bochibochi. They offer a chef's choice course starting from 9000 yen, where you can enjoy incredibly fresh seafood dishes. The carefully selected ingredients used in their dishes, especially the seafood, are truly amazing. The quality of the seafood is surprising. With a price range of just over 10,000 yen for food and drinks, it's definitely worth visiting. This place is the best in Kyobashi, and you'll want to keep coming back. --- Visited in September 2023: I finally had the chance to visit Bochibochi on this day. It's an area surrounded by Neyagawa and the elevated railway, where many dining establishments are located. It's easy to get lost, so be careful when looking at the map. I started with a Highball with lemon for 495 yen and then enjoyed sake and sweet potato shochu. The chef's choice course for 9000 yen on this day included dishes such as: - Tuna, rakkyo, and Toyama black sandwich - Conger eel, nama-fu, and matsutake mushroom soup - Various sushi including horse mackerel from Ehime, seaweed from Ariake, and bonito from Iwate - Grilled saury and matsutake mushrooms, salt-grilled roe, and chestnut omelet - Various sashimi including mackerel from Mie, blackthroat seaperch from Miyagi, and swordfish from Miyagi - Sea urchin and caviar seaweed roll - Mikawa eel, new salmon roe, and silk seaweed - Snapper wrapped in kataifi, potato salad, and real sansho tartare - Iwamozuku seaweed from Aomori and pickled mackerel - Steamed conger eel with kelp from Awaji, ball-shaped sushi with plum on top - Duck tantan soup It was really good. The opening dish of tuna tartare and rakkyo in the sandwich was impressive. Each dish, from the conger eel soup to the grilled saury, was enjoyable. The high-quality sashimi and the sea urchin and caviar were also impressive. The small sushi dishes served in between were also great. The eel and salmon roe rice bowl, grilled eel chawanmushi with plum, and the variety of dishes for the finale were all fantastic. I couldn't resist ordering an additional dish for the finale. With all the enjoyment, drinking lots of alcohol, the total cost of around 13,000 yen per person was a steal. Considering the effort put into the dishes and the quality of the ingredients, 9000 yen seems like a bargain, and the drinks are reasonably priced too. I have a feeling I'll be visiting this place often in the future. Thank you for the meal. If you're in Kyobashi, you have to go there, right? I may have overdone it in the end.

Delicious dishes are offered at a low price, and you can feel the careful work put into each dish. Each item goes beyond its original taste to deliver an amazing flavor. The sashimi, in particular, is exceptional as the fish is aged for several days to bring out its umami flavor. The highlights were: - Oyster soup: plump oysters with a rich broth - Tuna tataki: aged for 6 days, incredibly flavorful - Sushi: aged tuna that melts in your mouth - Assorted sashimi: each fish prepared differently, with a standout white fish seasoned with salt - Mushroom fry: unbelievably tasty, almost doubting if it's really mushroom - Foie gras rice bowl: concentrated foie gras flavor - Eel steamed rice: expertly deboned eel that highlights its deliciousness I enjoyed the course with drinks, which included beer and a few rounds of sake, making it almost all-you-can-drink within the price. Cheers to a great meal!

I was also interested in this shop in Kyobashi. There are still many unknown shops, many places I haven't been to! This shop offers a course where you can enjoy a variety of slightly expensive ingredients for 10,000 yen, including fish, Japanese cuisine, and sushi! There is also a wide selection of Japanese sake to enjoy! The menu is not fixed, so I think you can encounter new items every time you go. ▶︎ Today's specialty: Monaka tuna tartare monaka! It was incredibly delicious and went well with monaka! The tuna was fatty, so it didn't stick in the mouth. The texture of the seaweed miso soup was amazing, and it had a unique texture that melted in the mouth but was chewy. It was so delicious that I took a photo after drinking it. Sushi (tuna/mackerel): The tuna sushi was aged for 7 days! I've never had aged sushi before. It was easy to eat with a hint of mustard sprinkled on top, and the fatty taste was refreshing. The flavor was slightly enhanced by being marinated in kombu, and the chopped green onions and soy sauce were incredibly delicious. Grilled dish: Ruby-eyed dashimaki tamago (rolled omelet) with charcoal-grilled fish and sweet sauce sprinkled with Sansho pepper on top. It was a nice accent and delicious. Bamboo shoots are something I want to eat seasonally because of their good aroma. I liked the homemade soy sauce on top. 10 kinds of sashimi: Kurumutsu, scallop, medium fatty tuna, ishidai menkue, needle squid, striped jack (natural), saury. Uni nori roll. Tofu: Nara pickles were sprinkled on top, and it was delicious when mixed together. I loved this one! Minced cutlet: A cutlet made from beans! It was so delicious that I wanted to eat it when I was hungry. Mozuku seaweed. Chawanmushi (savory steamed egg custard). Everything was delicious. I had it at the counter this time! The master explained in detail, so it was a perfect match for those who wanted to hear the explanation. The atmosphere was great, not too quiet, so you can have a normal conversation. It's nice to be able to taste various types of ingredients little by little because they are particular about the ingredients. Reservations are required, so be sure to confirm before you go! Thank you for the meal.

I finally visited a restaurant in Osaka that I had been wanting to go to. When making a reservation, I requested the omakase course with the option to add more if needed, and they were totally fine with that. From the appetizers to the main dish (young conger eel), the staff or head chef explained each dish to us in detail. We also had sake chosen for us, which was delicious. The food and drinks were all amazing! The head chef was also very attentive and service-oriented, always ready to answer any questions we had. It was a special experience to enjoy the food while listening to the stories and background behind each dish. I can't remember the last time I had such a great dining experience. I definitely want to go back again. Thank you for the wonderful meal!

The best fish I've ever had in Osaka! The preparation is amazing, and the dishes are packed with flavor! You can enjoy incredibly delicious food here!! And the sake is also great!! They have a good selection of sake! (This is based on personal preference) This might be the best izakaya ever!!

I have been curious about this restaurant since I was working in Kyobashi. It might have been before it moved. When I came back to Kyobashi after a long time, I was surprised to see how clean the station has become! I made a reservation through Hitosara and found out that they only offer an omakase course. The price of the course is unknown. After making the reservation, I received a very polite email from the owner, asking if there are any ingredients I don't like. The restaurant is about a 5-minute walk from JR Kyobashi Station's Katamachi Exit. It's even closer from the Kita-zume Exit. But if you walk around while looking at the restaurants under the overpass from the Katamachi Exit, you won't get bored. When I entered the restaurant, there were already several regular customers sitting at the tables and counter on the right side. In the back on the left side, there were sunken kotatsu-style tables. I was able to choose my seat and I chose the sunken kotatsu-style table. It was very bright and calming. My friend arrived, so we started with a toast with draft beer! We began with a vinegar dish. The sea grapes, okra, and tomatoes were very sweet and delicious. It was refreshing and very elegant. The assorted sashimi plate was explained to us by the manager himself when he came to our table. He also gave us detailed information about the sea urchin, showing that he cares about the ingredients and tries to provide fresh, good quality ingredients at a reasonable price. Every dish was simple but highlighted the flavor of the ingredients, showing the care put into them. It was delicious. I want to go back again. Next time, I would like to try some sake as well. Thank you for the meal.

The restaurant before relocation was the top-ranked izakaya in Osaka according to Tabelog. After the move, the ratings were reset, but they have since recovered. We had a farewell party at Hotel New Otani, followed by a gathering at this restaurant. We made a reservation in advance and were informed that due to having only one chef, they would provide a set menu first and then take additional orders. The set menu included mackerel sushi, firefly squid, ruby eyes, eel, assorted sashimi, bluefin tuna, Sakoshi oysters with fluffy tofu and spinach, and dried firefly squid. The quality of the dishes was outstanding, surpassing typical izakaya standards in terms of ingredients and presentation. As we enjoyed the meal, we also ordered additional dishes such as mullet roe, white asparagus with sea urchin soy sauce, grilled yellowtail collar, crab cream croquettes, and katsu-don. Everything was delicious, and the chef's passion was evident in every dish.

Visited the first place alone on a regular day. I left it up to the chef for what to eat, and the appetizers, fried natural tiger puffer fish weighing 3 kilograms, and assorted sashimi were all luxurious! The fishmonger seemed to be in trouble, so they said they put extra effort into sourcing the ingredients, and we enjoyed delicious dishes. I was planning to cut back on drinking beer this year, but the delicious appetizers and dishes made the beer taste even better, so I ended up drinking a lot (^^; For the finale, I had grilled salted ice-cold buri from Himi and a bottle of Takaragiri Junmai Ginjo Yamadanishiki sake! It was irresistible, but I drank it like an adult and finished off the meal. It seems that cancellations are increasing rapidly due to the spread of the Omicron variant. They can't charge a cancellation fee, and the good ingredients go to waste. It's tough...

Visited the restaurant during regular opening hours alone. Since the lifting of the state of emergency in October, they now offer a set menu of 5-6 dishes to start, followed by the option to order other items as well. The new system involves the staff assisting with the chef's dishes. The set menu ranges from 4,400 to 5,500 yen, excluding drinks. They use high-quality ingredients such as sea urchin, fresh natural fish, and spare no expense in their cooking. The set menu includes a salt-grilled natural bluefin tuna and ends with fruit. Additionally, there are additional dishes such as saury and matsutake mushrooms. The drink options include plenty of draft beer and three types of sake. It was a long-awaited opportunity to enjoy delicious food and drinks, but I ended up drinking too much due to the lively atmosphere created by the chef and regular customers sitting next to me.

After watching a movie during Silver Week, I visited a restaurant in Kyobashi. "Another Round" was a good movie! For dinner, I had a sashimi platter with bonito, fresh Pacific saury, and natural yellowtail. It was a great assortment! Even the lean Pacific saury was delicious as sashimi. For the next dish, I was thinking about grilled fish when the staff recommended the collar of natural yellowtail. It was huge and I enjoyed it thoroughly. To finish, I had pasta noodles in sea bream and soy sauce broth ramen. The texture of the pasta noodles was interesting. I couldn't finish it all because I'm getting older, but the broth was so tasty. I heard that starting from October, they will change to a new style focusing on counter seating and offering an omakase menu. I'm looking forward to my next visit!

Visited the restaurant after a month on a holiday evening during the state of emergency. Couldn't go out for drinks, so it was a series of takeout meals. Finally decided to go out for lunch and while walking in the shopping street, unexpectedly ran into the owner. He mentioned receiving many calls for reservations requesting alcohol, so he was quite free. Decided to visit for dinner that night. The dishes we had included appetizers, assorted sashimi, grilled fatty tuna with matsutake mushrooms, local specialty dishes, homemade bacon, and more. The assorted sashimi was incredibly delicious, featuring fresh seafood from various regions. The homemade whale bacon was a standout. The first of the season, the fresh Pacific saury was melt-in-your-mouth delicious. The grilled fatty tuna with matsutake mushrooms was also a unique and flavorful dish. We enjoyed our time there until closing. Planning to visit again next week.

I visited the restaurant in the evening when the fourth state of emergency was declared. Despite the ban on serving alcohol again, they were operating on a reservation-only basis with a non-alcoholic izakaya menu. I enjoyed dishes such as sashimi, uni, grilled duck, and grilled fish. The watermelon dessert was also delicious. I paired the meal with oolong tea, which complemented the dishes well. Overall, I had a great time enjoying the food and drinks during the state of emergency in August.

I visited the restaurant for an early evening drink. The dishes I enjoyed included appetizers, assorted sashimi, sautéed snow peas with bonito flakes, butter-grilled seasonal vegetables and seafood, and salt-grilled salmon from Hokkaido. The assorted sashimi included top-grade sea urchin from Hokkaido, natural flathead flounder from Oita, and rock scallops from Iwate, all beautifully presented. The butter-grilled seasonal vegetables and seafood featured large asparagus, scallop meat, and squid. The salmon had a generous amount of delicious fat, and the skin was also excellent. I had three glasses of premium draft beer and two types of summer sake. For dessert, I had two cherries. It was a bit crowded due to reservations, but I managed to have a relaxing time. I thought I had picked a day when I could relax, but lately I've been on a losing streak. It's hard to predict in the midst of the coronavirus pandemic.

I visited for an early evening drink on the weekend. I enjoyed a generous selection of fresh draft beer along with two types of sashimi, Nagasaki Ya-ito katsuo and Awaji natural kanpachi. The sashimi selection also included natural akou, natural meichidai, Tokisalmon, and nodoguro, among others, which was very appealing. I decided to try two types of sashimi this time, instead of a mixed platter. The Ya-ito katsuo was sweet and the natural kanpachi was firm. I then requested a small portion of Hokkaido Tokisalmon, which was wonderfully creamy. For the main course, I had Shimane Donchicchi aji fry, made with fatty Donchicchi aji from Shimane, which was incredibly delicious. To finish off, I had Hokkaido's premium ankimo, paired with a Junmai Ginjo sake called Sairaku, which enhanced the flavor beautifully.

I visited a second restaurant after the emergency declaration was lifted at night. During the declaration, I had been taken care of at a casual eatery with their casual set meals, so I thought, "I'll have my first beer here!" But after drinking one at lunch and two more in the evening, I ended up visiting for a late-night drink. Despite the strict time restrictions still in place, we raised a toast to celebrate the declaration being lifted! We enjoyed the usual fantastic appetizers, a sashimi platter of fresh natural fish, a little bit of dried firefly squid, fried minke whale, and a drinking soup. For dessert, we had American cherries. For drinks, we started with several glasses of premium draft beer, then finished off with unfiltered junmai ginjo sake from Aiyama. Good food always goes well with real beer and good sake! Beer-flavored drinks and non-alcoholic sake just can't compare.

I visited for dinner on a regular weekday. Just before the lifting of the state of emergency, I went to have the "Bochibochi Teishoku" meal. For this evening's Bochibochi Teishoku, I ordered a main dish of sashimi, which included carefully prepared side dishes, a platter of fresh natural fish sashimi, and croquettes with plenty of squid and butter. It was delicious! The delicious white rice was served with shredded dried bonito with sansho pepper, dried young sardines, and kelp simmered in soy sauce, along with a miso soup filled with plenty of myoga. The meal featured exclusive Hesan bonito! I enjoyed the last day of the Bochibochi Teishoku restaurant slowly and deliciously. I had three bottles of Dry Zero, which were deliciously cold. I've grown to appreciate the taste after drinking it for a month and a half. For dessert, I had two types of cherries. From the next visit, I will enjoy plenty of delicious draft beer and tasty food.

Visited for a non-alcoholic dinner on a regular day. Once again, I went with the "Bocchi Bocchi Set Meal" chosen by the chef. I requested grilled fish as the main dish. That night, I enjoyed the "Bocchi Bocchi Set Meal" with three bottles of non-alcoholic Dry Zero. The set meal included a variety of five side dishes, and the grilled fish plate consisted of mackerel, squid, conger eel, and minced fish wrapped in seaweed. The salt-grilled mackerel was outstanding. For dessert, I had cherries and grapes. I used to underestimate Dry Zero, but now I find it delicious. It's a bit sad to think that my non-alcoholic drinking days will end in about ten days. I've really gotten used to it.

I visited the restaurant for dinner at the beginning of the week. As soon as I sat down, the staff asked me what main dish I would like. Since it had been a while since my last visit and I was craving delicious sashimi, I decided to go with the "Chef's Choice Bocchi Bocchi Set Meal" with sashimi as the main dish. The set meal included a variety of side dishes like simmered squid with sansho pepper, a selection of fresh sashimi including local sea bream and tuna, katsuo (bonito) rice bowl, eel and egg miso soup, and two types of cherries for dessert. The katsuo rice bowl had a hidden egg yolk which added a delicious flavor when mixed in. The eel and egg miso soup was also incredibly tasty. I thoroughly enjoyed the meal.

I visited the restaurant alone for dinner on my day off. I left it up to the chef and enjoyed a nice set meal. The meal was luxurious, starting with a platter of side dishes, followed by a luxurious sashimi platter and eel and purple sweet potato tempura. I finished with a vegetable-filled miso soup and chirimen sansho rice. For drinks, I had two bottles of Dry Zero.

I visited a restaurant for dinner at the beginning of the week. They had recently reopened for takeout and limited dine-in service, so I decided to try their "Chef's Choice" set meal for 1600 yen. It included a variety of side dishes, sashimi, deep-fried horse mackerel, clam and pickled mustard greens rice, and miso soup. The quality of the side dishes and sashimi was impressive, showing that the chef had put a lot of effort into the meal. I also enjoyed some non-alcoholic drinks, such as Dry Zero for 200 yen each and unlimited oolong tea for 330 yen. The prices for small bottles of non-alcoholic beer were quite high, so I was glad to have more affordable options for drinks.

The next day, I visited a restaurant called "Bocchi Bocchi Shokudo" for dinner, which is a limited-time dining spot during Golden Week. The set meal included a variety of side dishes like udo vinegar miso salad, a "Bocchi Bocchi" style potato salad, simmered flounder, bean rice, and a hearty miso soup with plenty of ingredients. It also came with two strawberries. The simmered flounder was thick and delicious, hidden under lotus root slices. The meal was accompanied by two cups of oolong tea and one cup of hot green tea, all for 1980 yen. It was a truly enjoyable dining experience.