There is a shop on the 4th floor of a building at the corner of Eirakuchō Street intersection in Kita-Shinchi, Osaka. Take the elevator up and you will see the entrance with a lantern in front of you. Inside the shop, there is a main counter and a few table seats on one floor. This shop is famous for its Koiinari inarizushi, which is sold as a souvenir and has been featured in various media outlets. However, in addition to that, you can also enjoy delicious Edomae sushi at the counter. This time, we had the omakase course with a side of Koiinari as a souvenir. The course starts with a seasonal hassun and three kinds of sashimi, followed by 8 pieces of sushi and a soup. You can enjoy a variety of delicious snacks that go well with beer and sake. The fresh and light-tasting vinegar dish was well-balanced. The sashimi, including sardine and fatty tuna, was all delicious and made us look forward to the sushi. The firefly squid and sea bream roe were both excellent, especially the firefly squid which was my favorite. The tempura of thick asparagus and conger eel, as well as the young sweetfish tempura, were soft and tasty. The simmered blackthroat seaperch was elegantly sweet and savory. The grilled thick asparagus was a nice touch after the tempura. The whitebait with ponzu sauce served as a snack between the sushi was delicious. The eel kabayaki was a flavorful snack with a crispy texture. The tamago (egg) sushi with the shop's name engraved on it was slightly sweet and a unique touch. The assortment of 9 sushi pieces, including conger eel, mongol squid, marinated tuna, Hokkaido sea urchin, fatty tuna, and more, were all carefully selected and delicious. The clam soup with a large clam was flavorful and satisfying. The Koiinari inarizushi, which we received as a souvenir, contained 10 pieces of inarizushi, tamago, and pickled vegetables. The inarizushi had a light and elegant fried coating, making it a perfect ending to the meal. The hospitality, from small gestures like personalized towels to the overall service, was excellent. This is a place that makes you want to come back again and again.

I visited "Kanryu" in Kita-Shinchi, Osaka. The level of the restaurant and the food was simply amazing. Every sushi dish was delicious, but the specialty "Gari Toro" was exceptional. The selection of sake, including rare Japanese sake, was also fantastic.

I have always wanted to visit the sushi restaurant "Kanryu" in Kita-Shinchi. They offer an omakase course where the chef personally prepares the sushi while taking into account your preferences. I had it with white wine, which paired perfectly with the sushi. I definitely want to visit again with my mother.

I used it for work. This shop has a secret private room, but I was shown to a semi-private table seat. The chairs and tables are close together, making it quite uncomfortable to sit. I understand that they had to work within the constraints of the space, but in a high-end restaurant, the ambiance is crucial. Simply put, the more unnecessary space there is, the more luxurious the atmosphere feels. In a sushi restaurant, having table seats is a must. Sushi at a table? Unthinkable. Some people say that you need to sit at the counter to talk to the head chef or artisans, but for me, that doesn't matter. What matters is the delicate and precise sushi-making process. If it's not done with care, the taste won't be the same. If I don't feel the quality in the sushi, I won't eat it. In a private setting, unless there's a special reason, I won't sit at a table in a sushi restaurant, and I wouldn't even go to a sushi restaurant with table seats. I can judge the quality of the sushi without even going there. As for the food, it was average. The ingredients were good, but nothing extraordinary. After my alcohol ban, I didn't feel full from the meal. I've decided to only eat what I really want to eat, even though I've stopped drinking alcohol. Food is essential for survival, and I can't cut that out. I've also started controlling my calorie intake, so I eat a nutritionally balanced bread during lunch. It may not taste great, but it's a strategic move to fight against fatty liver and diabetes. Food is now my only pleasure in life, just like alcohol. At the end of the meal, they served small sushi pieces and a tiny inari sushi to take away. It was good, but not something I would actively seek out to eat again. In conclusion, for the price, the food was decent, but I won't be revisiting this restaurant privately. It lacked the luxury feel and comfort that I seek. I'd rather go to a place where I can have a proper meal in a private setting. Perhaps I should visit Junsyo for serious sushi dining in Osaka. It's a highly sought-after restaurant, but I might visit one day.

This is exactly the kind of restaurant I was looking for. The service is just right, and you can enjoy delicious food while talking about work. The portion size, taste, and price are all just right. They also have private rooms, which is convenient. It's also nice that they give you inari sushi as a souvenir. Thank you for the meal.

I visited this restaurant for the first time because I decided to go there on a whim. The chef talked to me a lot, which was both good and bad. The sushi was all very good, but there was nothing that stood out as particularly impressive. The souvenir inarizushi was not to my taste, but I would like to try it again next time. Taste: ★★★★, Souvenir: ★★★★, Chef's conversation: ★★★. Overall, it was just good!

Today we went to Kanryu, famous for its seafood, with a group of 8 people. We ordered the Chef's Choice course for 16,000 yen, which included dishes like Sayori, Aburame, Sawara, Amadai, Maguro Shirako, Managatsuo, Zukemaguro, Kohada, Nodoguro, Shimaaji, Ika, Unagi, Anago, and Aosa. The portion was a bit small, but it was convenient to have a table seat for entertaining. We also received a souvenir from Kanryu. Thank you for the meal! (•́✧•̀) ♡

Sushi restaurant in Kitashinchi. It seems like they have a branch and recently moved, so I got lost wandering around (tears). It was in a gorgeous building across from Suehiro. The atmosphere inside was very bright, and I had a fun time chatting with the friendly head chef. It's Edo-style sushi, but the rice is salted white rice, which gave me a sense of Osaka pride. I don't really know, though.

We enjoyed a course meal in a private room with a dedicated chef serving us freshly made sushi. There were many types of sake available, and they recommended sake to pair with each dish.

First, we ordered some recommended sake and appetizers, and I was looking forward to the sushi. However, I must say that the quality of the sushi rice, fish, and the chef's skills were not great. The chef seemed very young, which made me a bit worried, and the sushi rice was too compact and hard. The taste of the sushi rice was not to my liking, and especially the sea urchin had a strong odor and was not delicious. On the other hand, the famous Inari sushi from the same place, called "Koi Nari," was as delicious as rumored. I had it the next day at home and it was really good. I am thinking of going back to buy more "Koi Nari" as a souvenir.

I travel around the country for work and have a place in Tokyo. I have tried sushi in various regions, with each area having its own specialty - shellfish in Hokkaido, shrimp in Hokuriku, white fish in southern Kyushu, and a treasure trove of seafood in northern Kyushu. In Tokyo, the focus is on technique, with a wealth of knowledge and skills developed to make sushi delicious and safe to eat, especially when dealing with fish that may not have been well-preserved in the past. Additionally, there are unique techniques for dishes like eel and clam, sourced from the waters around Edo Bay. Thanks to modern transportation, the best ingredients from all over Japan gather in Tsukiji Market. Therefore, traditional sushi restaurants in Tokyo and Tsukiji Market sushi shops are in completely different categories. You can choose based on whether you want fresh ingredients or to experience the skill of the chef. As for Osaka, I don't have the knowledge to discuss the history of sushi there, but I believe the appeal of Osaka sushi lies in its deliciousness and sweetness. In other words, Tokyo-style sushi pairs well with sake, while Osaka sushi goes well with beer. About two years ago, I encountered Kanryu. My first impression was, "Oh, this feels like Tokyo." The clean wooden counter, the polite and calm chefs, and the lively assistants created a distinctly Edo-style atmosphere. Once inside, the regional differences don't matter. I usually opt for the chef's course, where each chef creates their own unique dishes. This time, I saw a chef I had seen before, and the taste was just as excellent. The atmosphere is Edo-style, but the taste is definitely Osaka sushi - sweet and perfect with beer. We start with an appetizer, beautifully presented with seasonal ingredients and the house-made karasumi. We enjoy sake at this point. Throughout the meal, we pair each course with sake, from standard to rare varieties. The sashimi and grilled fish are prepared with Edo-style precision, and the sushi is top-notch in Osaka. The meal is accompanied by both beer and sake, as we enjoy the unique selection of sake available. Despite the strong perfume of some customers in the upscale area of Kitashinchi and the occasional rush when delivering the famous "Ko-nari," this restaurant is a reliable choice for sushi. I always wonder, "Is this quality at this price point?"

On April 5, 2021, it was featured on ABC Asahi Broadcasting's "Koko Iro" TV show. The atmosphere is reminiscent of a traditional Japanese inn, with a chef speaking in a distinctive manner creating a visual feast right before your eyes. The hospitality and service leave a great impression, with the chef offering to answer any questions about the dishes. The kaiseki cuisine and colorful dishes are meticulously prepared. The restaurant, Sushidokoro Kanryu, has a second branch on the main street called Sushidokoro Kanryu Tsurugoka Joji. One popular item is the "Koi Nari" inarizushi, a bite-sized delicacy with wasabi inside. It is a popular souvenir item. The restaurant has a cozy ambiance with wooden signs and lanterns. The entrance features a humidifier emitting steam, and large pottery vases decorate the interior. The wine cellar can store up to 18 bottles. The restaurant provides amenities like hand towels, toothbrushes, and cotton swabs. There are 26 seats, with a counter on the right side and table counter on the left. The menu includes six course options, such as the seasonal appetizer assortment, sushi, sashimi, grilled dishes, and a daily special. The review describes in detail the dishes served, such as sesame tofu, ikura tempura, and various sushi and sashimi selections. Overall, the restaurant is praised for its exquisite cuisine and attentive service.

Sushi restaurant in Kitashinchi. Kanryu has two locations in Kitashinchi, but this one is considered the main branch. It was my first visit here. The "Koi Nari" is famous as an omakase dish. Take the elevator up to the 4th floor of the building, and the restaurant is right there on the right. Inside, there are counter seats on the right and table seats on the left and in the back. I sat at the counter. By chance, the head chef of a restaurant I had visited many years ago was working behind the counter here. He remembered me, so we quickly became friendly. This made conversation flow easily and the pace of drinking increased. I had a lot to drink. For the food, I started with sashimi as an appetizer, then asked what grilled items were available, and requested 7 pieces of sushi. They don't have set courses here, they build the meal based on the customer's preferences. I was happy with the flexibility. The tuna and salmon belly were delicious. I also enjoyed the Miyazaki sake, which was similar to the Shirakawa-go sake. Despite knowing someone there, I will give an honest evaluation and say it was great. I will definitely go back. Thank you for the meal.

It's been a long time since I've been to a sushi restaurant in a new area. The meal started with a traditional Japanese course, with a variety of colorful and delicious dishes. The ankimo was served in a smooth paste, and the salted cod roe and soy-marinated salmon roe were delicately prepared. The seared conger eel, bonito, and crab with sea urchin and caviar was a luxurious treat! The steamed egg custard was rich with dashi broth, matsutake mushrooms, and plenty of conger eel, giving it a hearty flavor. The chef's knife was beautifully polished and made of titanium, ensuring a sharp cut for the fish, making it taste even better. I tried some new sake like Sensho Masamune and Senshin, and enjoyed the delicious sushi. What a wonderful restaurant! I hope to make this place a regular spot in the future. Thank you for the delicious meal. ヽ(^o^)丿

I went to Kanryu, a famous restaurant known for its Koi Nari, for the first time. It is a place where dishes are served in course style!

Tonight in Osaka, at Kita-shinchi. After enjoying yakitori at the Bronze yakitori restaurant, I decided to stroll around the streets of Shinchi, thinking of having a drink somewhere. That's when I spotted a place I had been curious about, Koi-nari, at Kanryu. So, I purchased the Koi-nari sushi, a small-sized inari sushi from there. To pair with my drink, I also bought the following: Koi-nari with tears - a Koi-nari made with wasabi greens. It has a taste of heartbreak? I wondered. Tonight, I enjoyed it at home with the unfiltered nama-genshu sake from Akashi's Yamato soul. This inari sushi looks more like a piece of fried tofu than traditional inari sushi, with the rice seemingly resting on top rather than being wrapped inside. The taste of the wasabi inari sushi is quite delicious, with a good balance of spiciness and sweetness. The tamagoyaki, pickled ginger, and pickled daikon were also quite good. I'm sure the older ladies in Shinchi will appreciate this dish! Thank you for the meal!

Located in Osaka's largest entertainment district, Kitashinchi, this sushi restaurant on the 4th floor of a building near Suehiro entrance is a place where you can experience the local culture. The restaurant is well-known among those who frequent Kitashinchi, and many have likely passed through its doors at least once. Despite some people nowadays avoiding traditional establishments like this, this restaurant is a reliable place where you can feel at ease and trust the hospitality and service. During my visit with a group of 6, we had a private room at the counter and the staff accommodated all our requests with a smile, from food preferences to allergies and privacy. The course we had was an omakase course for the private room, featuring beautifully presented appetizers and a variety of sashimi served on large plates. Each dish was carefully prepared and the sushi was expertly crafted with slightly firm rice and fresh ingredients. The anago (conger eel) was particularly juicy and satisfying. The pace set by the owner and the delicious food made the dining experience enjoyable and fulfilling. The tamaki rolls were like a story unfolding before us, adding to the charm of dining in this district. Lastly, we were offered freshly made warabimochi, a sweet treat that was a unique and delightful experience. This restaurant is not part of the sushi hype with long waiting lists and high prices, but rather a place where you can feel a sense of comfort and appreciation for the local culture. As we left the restaurant, the echoes of laughter and happy faces filled the spacious elevator, marking the end of a wonderful evening.

Kanryu-san, famous for his love-themed dishes. He is known for his souvenirs popular among celebrities. Initially, we were seated at a table, but I prefer sitting at the counter, so I told the owner. He then said, "I see. Let me guide you to a private room." People who don't know might think, "Huh? Counter seating in a private room?" It's not what you think. It's a private room with a counter. Finally, we were guided to a special room with a lovely counter that had "office" written on the door. The dishes prepared by the owner, such as salted tachiuo with karasumi, were exquisite. And then, we were served a cute Instagrammable dish - a fried Rilakkuma. We didn't hesitate to try it because the fried tofu here is really delicious. Make sure to try the special private room when you visit.

On the way back from Kitashinchi, when it comes to souvenirs, the "Koi Nari" from Kanryu is the best! As expected, my wife was very pleased. The size and taste are both good! Furthermore, my wife's mood is also super good! This time, I got the "Koi Nari" without wasabi... There is also a "Namida no Koi Nari" with wasabi.

Kanryu ⭐️ Food Log 3.61 I used it for a customer's entertainment. I asked for everything to be left to the chef, and when the sushi came, the long plate made the person at the next table involuntarily say "amazing"❗️ The miso sauce for grilled fish and the light miso soup were also exquisite❣️ The Wasabi Inari souvenirs are famous, so I also took some home #Sushi #OsakaDinner #KitashinchiDinner #Kanryu #WasabiInari #WantToConnectWithSushiLovers

I fell in love with these cute and delicious one-bite inari sushi that I received as a souvenir on my way back from a friend's shop. I wondered if they were sold for takeout, but I was thrilled to discover this shop in the same building as the bar I visited for a birthday party's after-party. I ordered some for everyone, and they were so good! The inari sushi had boiled trefoil inside, giving it a unique texture and gentle sweetness that I can't get enough of. I want to keep eating them forever. I heard they also have a version with wasabi, so I hope to try both types next time.