The sushi rice is seasoned with red vinegar. It was light and not boring. There was a good variety of dishes, using both classic and seasonal ingredients, so you can enjoy it until the end. It was not like the typical high-end restaurants that focus on luxury ingredients, but rather a course centered around seasonal items, which was very enjoyable. The sushi pieces were well-prepared and easy to eat, very delicious. The menu only offers drinks, with an omakase course only. They can accommodate any dislikes or preferences. The restaurant only has counter seats, and the dishes come out quickly. It's a place where you can enjoy a leisurely conversation without being too noisy, as expected from a higher-priced establishment.

It has been steamy hot every day. I was invited by a friend to go eat sushi, and I went for the first time in almost a month! I was so happy because I hadn't had sushi in a while. We started with beer and then moved on to sake. We began with a clam in tomato broth, which was delicious. The atmosphere of the restaurant was very relaxed and welcoming, without any pressure. Even though it's a high-end restaurant and hard to get a reservation, there was no sense of urgency or intimidation. I really enjoyed the food and the flow of the meal. This is definitely one of the restaurants I want to visit again. Thank you for the wonderful meal. I look forward to visiting again.

"Sushi restaurant Hirokawa in Osaka is a popular sushi restaurant located in the bustling area of Kyobashi, where you can enjoy high-quality Edomae sushi. The restaurant has been awarded 1 Michelin star consecutively since 2011 and is known to attract many foreign tourists. During my visit, I found that they base their solid and traditional Edomae style on Osaka's uniqueness and the essence of Japanese cuisine. The dishes I tried included vinegared sea bream with tomato, egg tofu with Awaji sea urchin, grilled sea bream, and snap peas with sesame cream, among others. For more details on the dishes, please refer to "Sushi Log" for further information. (I apologize for not being able to post a trackback from WordPress to Tabelog anymore)"

A reservation-difficult restaurant. The sushi and appetizers are delicious. The head chef is friendly and greeted us with a very kind smile. It was a delicious and enjoyable time from start to finish. It is a hidden gem in the residential area of Kyobashi. The entrance is very beautiful and clean. The interior of the restaurant is cozy and comfortable.

I had the pleasure of enjoying a private dining experience with the owner of Michelin one-star restaurant "Hirokawa." The sushi made by the head chef using seasonal fish was excellent. My favorite was the marinated bonito. Every other piece of sushi was also delicious. It's difficult to make a reservation, but I would love to go back again.

I revisited the gourmet sushi restaurant Hirokawa in Kyobashi, which offers daily dining out experiences. The restaurant has relocated and opened a new store last year, and it did not disappoint. Just like its previous location, Hirokawa is a sushi restaurant in Kyobashi that offers delicious sushi at a high cost performance. Due to its popularity, we made a reservation in advance before visiting the restaurant, which is about a 5-minute walk from JR Kyobashi Station. The new store has a total of 9 seats at the L-shaped counter. When we visited, the other customers were all foreigners. The meal started with various appetizers, followed by a sushi course prepared by the chef. The sushi was better than the appetizers, and the overall cost for the meal was slightly over 20,000 yen per person. The chef, Hirotsugu Morioka, carefully selects ingredients from local markets and various production areas, not limited to Tsukiji Market. The high number of foreign customers at the restaurant suggests that local customers may not be visiting as much. Overall, the dining experience was reminiscent of a Michelin 3-star restaurant I visited in Kyoto over 10 years ago. Thank you for a delightful time!

In the June 2019 issue of "Amakara Techou," there was a section where three sushi chefs who specialize in red vinegar rice discussed their craft. One of the chefs was Morioke from our restaurant. The other two were Nakayama from "Jousuke" in Kobe and Matsumoto from "Sushi Matsumoto" in Kyoto. I am a fan of "Jousuke" as it has been featured in "Amakara Techou," and I have visited "Sushi Matsumoto" before. This time, I was excited to visit our restaurant, Morioke. Morioke served us a variety of dishes, including potato and snow crab, sea bream sashimi, pufferfish chawanmushi, grilled cutlassfish, scallop, and sea cucumber with vinegar sauce. The sushi selection included dishes like pufferfish shirako sushi, swordtip squid, sweet shrimp, ark shell, red clam, marinated tuna, fatty tuna, and more. The chef's gentle personality and the young clientele, including foreigners, were noticeable. The sushi was small in size with a soft red vinegar flavor, different from the usual image of red vinegar rice. While the food was delicious, I couldn't help but feel that it lacked the sharpness I experienced at a famous sushi restaurant in Kobe. Nevertheless, I was happy to have completed the challenge of trying all three chefs who specialize in red vinegar rice. The restaurant's name "Kawabiro" is a combination of the chef's first name "Hiro" and a part of his master's restaurant name. Currently, the restaurant has a rating of 3.15 on Tabelog.

Steamed egg custard with new potatoes, Matsuba crab, sea bream, and fugu, grilled hairtail fish, scallop adductor muscle, sea cucumber, fugu shirako, swordtip squid, fugu liver, sweet shrimp, sayori fish, akagai clam, akagai clam strings, marinated tuna, fatty tuna, kohada fish, red snapper, sea urchin and salmon roe, conger eel, green onion, fatty tuna, and egg.

I was invited by a friend to this restaurant in November 2022. I wasn't very excited because it seemed like a pre-determined package trip kind of place, but the taste and craftsmanship were amazing. I was impressed by the high level of sushi that my friends who enjoy eating out regularly have. The quote "Old soldiers never die, they just fade away" comes to mind. It was delicious! Thank you for the meal. ❤️

Last time, in June, we said we wanted to come back when it's winter, and this time pe_chan made a reservation for us again. Today, the chef greeted us with a smile. I'm really looking forward to it, just like last time! The course is omakase only. The price is probably around 18,000 yen. The course includes the following: - Chrysanthemum and shimeji mushroom ohitashi with snow crab and salmon roe in soy sauce - Sea bream sashimi - Steamed white sea bream and matsutake mushroom - Grilled cutlassfish with grated chestnuts - Nameko mushrooms and golden grass - Grilled shirako - Vinegar marinated horse mackerel - Salmon roe and sea urchin mini rice bowl - Nigiri sushi: swordtip squid, saury, sweet shrimp, marinated bonito, ark shell, marinated tuna lean, marinated tuna medium fatty, marinated tuna fatty, gizzard shad, flounder, striped jack, herring roe roll, conger eel, negitoro roll - Simmered clams (additional) - Egg - Miso soup [Drinks] - Sapporo Black Label small bottle - Hidakami Junmai Yamadanishiki - Tatenokawa Junmai Ginjo Hakko - Kamikizuru Junmai Ginjo Mozu - Zenshichotori Daiginjo Yamadanishiki - Wataya Junmai Daiginjo Sennen Sake - Bon Tsuya Junmai Daiginjo - Kariho Prototype Junmai The review of the dishes is as follows: - Chrysanthemum and shimeji mushroom ohitashi with snow crab and salmon roe in soy sauce: A luxurious ohitashi with snow crab and salmon roe. Perfectly balanced and a great starter. - Sea bream sashimi: Enjoyed with salt and soy sauce. Simple and delicious. - Steamed white sea bream and matsutake mushroom: Elegant and flavorful, using matsutake from Koyasan. - Grilled cutlassfish with grated chestnuts: A unique combination that enhances the flavors. - Nameko mushrooms and golden grass: A refreshing dish to cleanse the palate. - Grilled shirako: Crispy on the outside, creamy on the inside. - Vinegar marinated horse mackerel: A refined dish with a delicate balance of flavors. - Salmon roe and sea urchin mini rice bowl: A light and delicious mini rice bowl. - Nigiri sushi: Each piece was expertly crafted with a perfect balance of flavors and textures. - Simmered clams: An additional dish that was incredibly delicious. Overall, although it was slightly less impressive than last time, I was still more than satisfied. Thank you for the wonderful meal!

I went for the second time this month with 5 friends. Last time we visited, it received a high score of 3.9, and this time it went over 4.0, making it a fantastic restaurant. The special dishes kept coming, and even non-drinkers couldn't resist the amazing sake. The sushi was also top-notch. The chef's service was exceptional, always with a smile and attentive to our needs. Next time, I want to drink more and have even more fun. Thank you, Hirokawa, for the great experience!

Hirokawa-san, located a little off the beaten path in Kyobashi, is a great spot for lunch. The exterior stands out in the residential area. The interior is not very spacious, but the seats are comfortably spread out, creating a calm atmosphere. You can enjoy various appetizers and nigiri while watching the chef skillfully handle the knife in front of you. The appetizers are simple but easy to finish in small portions. The nigiri has a beautiful shape and a simple, rustic flavor that carefully brings out the taste of the ingredients. Everything was delicious. It's a bit disappointing that lunch and dinner are almost the same price, but I would like to visit again to see what the dinner menu has to offer.

I had been curious about this place for about 10 years and finally visited today. The sushi was simply delicious and all the nigiri were tasty. I even thought about wanting to try a course with just nigiri. The slightly firm shari with a good balance of red vinegar was impressive. It was different from the punchy shari that can be tiring to eat but this one was not boring at all. The first nigiri with squid helped me understand the shari, and the rest of the meal had a good progression. I usually prefer surumeika over hariika in Edomae sushi, but the squid here had a nice sweetness and unity that captured me right from the first bite. Everything was delicious, from the golden eye snapper to the blackthroat seaperch, showcasing a delicate touch without relying too much on fatty flavors. Even the shirakawa had an elegant taste. And the finale, the dried gourd roll, was also delicious. I strongly felt that I want to come back here at least once a month.

I had always wanted to visit Hirokawa-san's restaurant and it was relocated to a new place which looked beautiful. The head chef here has always had great reviews and it was true. He was very friendly and even those who have never been to a high-end restaurant would feel comfortable here. The sushi was consistently delicious. The price was around 25,000 yen per person for a full meal with drinks. The sake tended to be on the sweeter side. I would love to visit again. Thank you for the wonderful meal.

One day, I received a LINE message from pe_chan saying that they were able to make a reservation at Hirokawa, and invited me to go together. I've heard of it before, but haven't really looked into it. However, if pe_chan is inviting me, then the restaurant must be good. So, I decided not to research too much and just go along. So, I visited Hirokawa. I arrived at the restaurant 10 minutes before the opening time of 6 pm. Since there were no signs or curtains outside, I felt a bit unsure if this was the right place, but after checking the exterior on Google, I was confident it was the correct place. I waited outside the restaurant, and when it was time to enter, the staff welcomed me inside. The interior of the restaurant had a counter seat in a U-shape with around 10 seats. The friendly chef greeted us inside the counter. So, let's cheers with a glass of sake! The food was a set course menu with only one option. The sake was also chosen by the restaurant. [What we ate] - Corn tofu with hairy crab and sea urchin - Sashimi of Akashi sea bream - Hirousu, salt-grilled belt fish, grilled young ayu - Vinegared dish of seasonal greens and turban shell [Sushi] - Swordtip squid - Flounder - Sweet shrimp - Marinated kohada - Bonito marinated - Ark shell - Tuna akami marinated - Tuna otoro - Kohada - White sea bream marinated - Sea urchin - Rolled sushi with minced tuna and green onion - Horse mackerel - Conger eel - Tamago - Miso soup - Pickled bettara radish [Drinks] - Heartland beer - Hidakami Junmai sake, Jun Karakuchi Yamada Nishiki - Tohoku Izumi, Yumachi Junmai - Fukuda Junmai Yamada Nishiki - Hidakami Yausuke, rich and spicy Junmai Ginjo - Kamikigen Junmai Ginjo, Gohyakumangoku, completely fermented, super spicy - Wataya Junmai Ginjo, Awa Yamada Nishiki 55 [Highlights] - Corn tofu with hairy crab and sea urchin and sea urchin on top of corn tofu made from corn, hairy crab meat, miso, and sea urchin. The subtly rustic sweetness of the corn tofu combined with the deliciousness of the hairy crab and sea urchin creates an incredibly delicious dish. The dashi broth poured over it is also quite tasty. An excellent dish that raises expectations from the first course. - Sashimi of Akashi sea bream A simple dish, but with outstanding moisture removal. A comfortable elasticity and a strong refined taste. The wasabi salt and wasabi soy sauce were both delicious. - Hirousu Homemade Hirousu. The filling is asparagus and eel. When eaten with the high-quality broth around it, the surprising deliciousness is revealed. The combination of ingredients and the harmony are amazing. - Salt-grilled belt fish Belt fish grilled over charcoal. Another simple dish, but the grilling is excellent! The pickled daikon radish served with it also has a good taste. - Grilled young ayu Grilled young ayu, a first for me. The slight cucumber-like aroma with the bitterness and saltiness of the cotton. A rare delicacy! Served with Hachioji edamame. The use of locally produced ingredients from Osaka is great. Seasoned with a bonito-based broth, the taste is good. - Vinegared dish of seasonal greens and turban shell Seasonal turban shell and seasonal greens in vinegar. The noodles are yamaimo. This was just, surprisingly delicious! The firm texture of the turban shell, the chewiness of the seasonal greens, and the crunchiness of the yamaimo. The enjoyable texture. The refreshing vinegar with a hint of flavor ties everything together. Truly an amazing dish. From here on, it's sushi. The vinegar rice uses red vinegar, but it's not too strong. The amount is not too much or too little, just the right amount. The rice is gentle and melts in the mouth. The balance is at a high level and it's a rice that I really like. [Sushi] - Swordtip squid Finely chopped with a knife. Enjoyable crunchy texture. - Flounder Thick with a good elasticity. Slightly aged strong umami. - Sweet shrimp Is it marinated in kombu? A slightly sticky texture. - Bonito marinated A light marinated dish with the taste of bonito blood. - Ark shell - Marinated in bonito flavor, a great taste. Moisture removal is also exquisite with a good texture. - Tuna akami marinated - Tuna otoro - Kohada - White sea bream marinated - Sea urchin - Rolled sushi with minced tuna and green onion - Horse mackerel - Conger eel - Tamago - Miso soup - Pickled bettara radish [Drinks] - Heartland beer - Hidakami Junmai sake, Jun Karakuchi Yamada Nishiki - Tohoku Izumi, Yumachi Junmai - Fukuda Junmai Yamada Nishiki - Hidakami Yausuke, rich and spicy Junmai Ginjo - Kamikigen Junmai Ginjo, Gohyakumangoku, completely fermented, super spicy - Wataya Junmai Ginjo, Awa Yamada Nishiki 55

I was completely exhausted after hiking the Suma Alps, and I had no appetite at all (；∀；). I was worried if I could eat sushi. After quickly finishing up some work, I arrived in Takagi in just 5 minutes from Honmachi. Satchan and Ma-kun were already there. I'm sorry I'm always late, haha. We entered the restaurant right on time, ✨✨ +｡:.ﾟヽ(*´ω`)ﾉﾟ.:｡+ﾟ✨ I think I found a new favorite restaurant ✨ +｡:.ﾟヽ(*´ω`)ﾉﾟ.:｡+ﾟ The cold dishes were gentle on the stomach, and the first dish paired really well with the sake. The anticipation for the next dish was growing. They were all so good. I love needlefish and sand borer in the summer, and the needlefish was grilled perfectly, I fell in love ❤️ The sushi was overall great, but I want to come back in the winter! Sushi from Hirokawa ✨ I want to come in the best season! Maybe in February, or even the beginning of spring! What's the plan? The reservation period is from July to October, which is perfect. But I can't wait until November ✨ I tried to make a reservation, but it's not available yet~ (˘▾˘~)~(˘▾˘~) How funny! I'm so excited ✨ I can't wait until November~ The food was great, and the head chef was so kind. And I heard that the head chef is good friends with Higuchi, who is known for being mischievous. That made me laugh (ᵔᗜᵔ*) I'm looking forward to November for sure ( ✧Д✧) ｶｯ!! The sushi was not the only highlight, the sake pairing was also great ✨ The value for money is amazing ✨ Can't wait for November!

Sushi restaurant. It's a new place. Two girls can go for lunch. It's close to the station, but it's a bit confusing at first. Is it okay to go back a second time? After moving, it's sparkling clean. The atmosphere of this place is nice and the head chef is great. No intimidating feeling, which is nice. They start at 12 o'clock. It's not a place you can go to frequently for a housewife lunch, but I want to come as a treat. The shellfish here was particularly delicious this time. Potato and mirugai were great! (Today's special!) The ark shell was amazing (sexy). I like the wasabi at this place. 16,500 yen. I'll do my best again tomorrow!

After relocating, my first visit♪ The interior of the restaurant is very beautiful, and the atmosphere at the entrance is also very nice (*^^*) It's my second time here, and the charming master with a lovely smile has a soft and mischievous vibe that I really like✨ There are many regular customers and the atmosphere is friendly♪ The dinner service starts at 6:00 PM♡ My favorite this time was the sea urchin and clam♪ The rich sea urchin was delicious (*^^*) I also like the sushi rice with a gentle vinegar seasoning that is not too strong✨ I will definitely visit again☺️ Thank you for the mealΨ( 'ч' ☆) ===========

It used to be located in a slightly bustling area resembling Kyobashi, but after relocating, it is now quietly tucked away in a peaceful residential neighborhood without any signage. The interior of the restaurant still maintains a clean and welcoming atmosphere with a L-shaped counter seating for 9. The chef, as always, exudes a warm and welcoming presence, which I love. The dishes started with seasonal ingredients that were beautifully prepared to bring out their natural flavors. The sushi that followed was just as delightful - not too firm, but reassuringly secure when bringing it to your mouth! The marinated series of 3 pieces were delicious, especially the conger eel! However, the most memorable was the clam sushi - it was so delicious! Of course, the variety of sake also added to the overall satisfaction of the meal. Thank you for the wonderful experience! I will definitely visit again!

I chose the ¥15,000 course with drinks and additional charges, and have been awarded a Michelin star continuously since 2011. I went on the only available day this month and had to book for 9 pm. Various appetizers were served, starting with a white sweetfish that had been marinated in kelp for a week, giving off a subtle aroma. The grilled saury and jelly with jellyfish had a new and delicious texture. The sushi rice was slightly firm, which I personally liked. The most delicious dish was the sardine, layered and combined into one. I also ordered additional sardines and my favorite chutoro. Eating the course meal made me feel just right in terms of fullness as time passed. The recommended sake included sweet, normal, and dry varieties, each served in a small glass. The atmosphere was casual and comfortable, without any stiffness or difficulty in conversation. I am eager to visit again in the future. The menu included dishes such as marinated white sweetfish, steamed seko crab, grilled kinki fish, grilled saury with jellyfish, kensaki squid, sea bream marinated in kelp, sardine, tuna, chutoro, shrimp, ikura and sea urchin, horse mackerel, conger eel, and egg. There are some dishes not mentioned as well.

After watching a classical concert at Izumi Hall, I visited the Michelin-starred sushi restaurant in Kyobashi. It is one of the few high-end sushi restaurants in the area, located on the second floor of a building at the end of a shopping street that leads from the station. I arrived at 8:30 for the second seating and was seated at the first counter seat. The counter was sleek and made of white wood, with a 20s Chinese couple and a 30s dating couple sitting beside me. I started with a bottle of beer and went for the omakase course, where the dishes kept coming. The meal started with sashimi, with the silky texture of the fatty sea bream standing out. The octopus was also of high quality, and the large abalone, lightly seared, was from Izumi. The octopus, sea cucumber vinegar, salt-grilled blackthroat seaperch with homemade ink, and sea cucumber intestines with edamame chawanmushi followed. Each dish highlighted the quality of the ingredients. I had sea cucumber intestines for the first time in chawanmushi. Of course, I asked for sake and enjoyed the pairing. I was allowed to choose my own sake from the fridge. I opted for the not too spicy Kuro Ryu that day. Apart from sake, they also have a selection of high-end dry wines from France like Champagne, Montrachet, and Mersault. I had a hard time deciding but refrained from getting a full bottle as I knew I would get drunk alone. The finely sliced swordtip squid with pounded white sesame on top was served next. The sweet shrimp from Hokkaido was fresh and had a nice texture. The three-braided saury lightly marinated in kombu had concentrated umami. The horse mackerel caught that day also had a superior flavor. Each dish was explained in detail. The kind demeanor of the owner reflected in the sushi. The hostess made a great effort to serve the Chinese couple, using fish picture books and smartphone translation apps to explain. The sushi tasted amazing while watching such warm hospitality. The large red clam with cucumber and wrapped in seaweed, and the Kohada with perfect seasoning were impressive. Instead of tuna, I was served warm shrimp with roe and eggs. The steamed conger eel finished on bamboo leaves, and the special Nagasaki sea urchin and salmon roe roll were also delightful. I ordered my favorite shrimp as an extra, which was served rare after being lightly boiled. The tamago at the end had minced shellfish and shrimp. I had two beers, two servings of sake, and an extra shrimp, totaling 15,000 yen. It's about half the price of restaurants in Shinchi or Minami... If you opt for just the nigiri course, it's a bit cheaper. Since it's popular, make reservations early. I recommend visiting on a late weekday. On the way back, I was treated by a beautiful hostess at an old snack bar in the shopping street, which further lifted my spirits. Address: 1706-3-7 Higashinodamachi, Miyakojima-ku, Osaka City, Tel: 06-6357-2098, Closed on Sundays and Mondays, Open from 18:00 to 23:30.