This time, Kizuna was amazing again♪ The dinner started around 9:20 pm, but there was no stress waiting because we knew we were going to eat soon. Two friends came from Tokyo for this occasion, and we met up with 4 acquaintances from Osaka. By the way, we left the restaurant just before midnight. We started with Osaka sushi that day, and it was surprising to see that Kappa Sushi is collaborating with them in 2022. Kappa Sushi has good taste! My friends from Tokyo were amazed by the Osaka sushi. Everything we had that day was delicious, but the highlights were: abalone and scallop with red vinegar mixed with liver, white shrimp sushi, and shiitake mushroom chawanmushi. The sushi rice was particularly tasty that day. Chef Kondo's sushi was top-notch, you have to eat it right away! The oyster sushi was amazing too, but I forgot to take a picture because I was too excited. The oil-marinated Choshi sardine had a light yet deep flavor, and the clams were very satisfying. The balance of flavors in every dish was perfect. Kizuna is my best of the best restaurant, it's truly amazing. It's difficult to make a reservation now, but if you get a chance to go, you're lucky. My friends from Tokyo were surprised that the bill was in the 19,000 yen range because they don't drink alcohol. It's really a restaurant with great value for money. Thank you for the meal!

Today, I went to the famous sushi restaurant "Sushi Kizuna" in Osaka with a friend. It is located a 5-10 minute walk from JR Kyobashi Station. Reservations are now very difficult to make, with the next available slot being in a month. They are not accepting new reservations, so you have to be taken by a regular customer. As shown in the photos, a lot of dishes are served, so even though I have a big appetite, I only had a light meal for lunch and still felt satisfied without ordering extra. Each dish had a special touch that brought out the maximum flavor of the ingredients and was very delicious. I have been eating sushi frequently lately and trying out different places, but this is one of the places I regularly visit. Thank you for the meal. I am looking forward to next month.

I was invited to visit this famous sushi restaurant in Kyobashi, which is known for being extremely difficult to make reservations at. This was my second time visiting, and I was even more impressed than before. The sushi was amazing, but the other dishes were also outstanding. The variety of dishes was so abundant that I was surprised by how much was served. The course meal costs 20,000 yen, but cold tea is provided for free. As a non-drinker, I really appreciate this gesture. They even replace the tea without having to be asked. I have another reservation scheduled for November, and I am looking forward to it as I am sure the fish selection will be different. Can't wait!

This is a high-end sushi restaurant that even someone like me, a commoner, can appreciate! A friend brought me here, but I heard it's extremely difficult to make a reservation, with bookings being full months in advance. I tried oyster sushi for the first time in my life, and it was unbelievably delicious! I would love to go back, but I doubt I'll be able to get a reservation again.

- Price: Around 20,000 yen - Tabelog rating: 4.22, Tabelog award bronze - Address: 2-4-9 Miyabashi, Miyabashi Minami-dori, Osaka City, Osaka - Taste: ★★★★ - Service: ★★★★ - Cost performance: ★★★★ Located an 8-minute walk from Kyobashi Station, this restaurant has gained a reputation for its outstanding balance of variety and cost performance, making it a highly popular and difficult-to-book establishment in Osaka. Having previously won a Tabelog silver award, it has also recently received the bronze award, further solidifying its status among food enthusiasts. The cozy interior features a 12-seat L-shaped counter, providing a serene dining space. I was invited by a friend for my first visit, and the course meal lasted about 3 hours with a generous amount of dishes served at a good pace. With such quality at a price point below 20,000 yen, it's no wonder that this restaurant has many repeat customers. The August course menu included various delicacies such as clam and clam soup, sea bream from Akashi, flounder, mackerel, swordfish, octopus, sushi of abalone from Naruto, eel, squid and mozuku cold noodles from Nagasaki, sardine marinated in oil, mozuku seaweed from Aomori, chawanmushi, red miso soup, tamago nigiri, swordfish sushi from Awaji Island, grilled conger eel with seaweed, sushi of oysters from Hokkaido Senpohji, foie gras and pickled vegetables, marinated tuna from Shiogama, fatty tuna from Shiogama, gizzard shad, white shrimp with kelp and egg yolk, sea urchin from Yura, simmered clams from Kujukuri, simmered conger eel, and torotaku. Don't forget to save this review if you think it's a great restaurant!

My nieces have been wanting to go to Kizuna Sushi for a while, and they finally made their Kizuna Sushi debut! They had never tried non-conveyor belt sushi before, so going to Kizuna Sushi was a luxurious and amazing experience for them. I jokingly told them to treat their parents to non-conveyor belt sushi once in a while. From start to finish, they kept saying "delicious, tasty" repeatedly. They seemed sad when it was all over. I'm happy that they enjoyed it so much. Currently, Kizuna Sushi does not take general reservations, so if you want to go, you'll have to ask friends or acquaintances to bring you. Even if you mention that you've been there before, the restaurant will still refuse. They also do not allow recommendations from regular customers, so you have to be brought in by someone else.

This was my 40th visit to the restaurant! I rarely visit any other place as much as I do "Jyosuke" in Kobe. On the day of my visit, I got off at Kyobashi Station on the loop line, walked through the shopping street, and met up with a fellow food enthusiast in front of the restaurant. After a short wait, the shutter opened, and we entered the restaurant. And so began the Kondo Theater! [Appetizers] - Awaji Island flathead bar sushi - Shellfish soup (Kuwana clams, Nagano matsutake mushrooms, Shinji Lake clams) - Akashi sea bream - Amategarei liver soy sauce - Amategarei ponzu jelly - Awaji Island mackerel - Swordfish from Miyagi Prefecture - Akashi octopus - Naruto abalone sushi - Dried scallops from Aomori Prefecture - Grilled conger eel from Akashi - Conger eel hand roll with seaweed from Miyagi - Nagasaki spear squid sōmen with Aomori seaweed - Senpōshi oyster sushi - Chiba sardine oil sardine - Yoichi foie gras & seaweed (Asakusa seaweed from Mie) - Aomori mozuku jelly Today, the swordfish was exceptional! Also, the sardine oil sardine from Chiba Prefecture was outstanding! Then came the sushi! [Sushi and others] - Awaji Island yellowtail - Salted tuna from Miyagi Prefecture - Toro from Miyagi Prefecture - Chawanmushi with shiitake mushrooms, sansho pepper, and swordfish from Shimane Prefecture - Amadai from Amakusa - White shrimp from Toyama marinated in kelp - Yura red sea urchin - Simmered clams from Kuwana - White fish (mackerel) red miso soup with red seaweed from Mie - Simmered conger eel - Toro-taku (Yūmei's finest seaweed) - Tamago (Awaji Island shrimp) - Betara The appearance of the Yura red sea urchin from Yura, which was not available at Jyosuke last time due to being early in the season, almost brought tears to my eyes! Thank you, Kondo-san, as always! The fellow food enthusiast who joined us after a long time was also delighted. Currently, I have a 4.22 rating on Tabelog. Instagram: instagram.com/gitonio_inoba

I have always wanted to go there, and my wish finally came true. Every single dish from the beginning to the end was delicious. The chef's sushi-making speed was so fast that I couldn't see it. I also got to hear some funny stories, so I left completely satisfied. Thank you for the wonderful meal. #Gourmet #OsakaGourmet #KyobashiGourmet #BClassGourmet #Foodie #Foodstagram #HardToBookRestaurant #Sushi

Regular customer Kizuna-san. The summer Ako is delicious too~. Even though it's after a typhoon w, the opening of Awajishima's flat horse mackerel stick sushi is making me feel great. The incredibly delicious sea bream from Akashi with liver seasoning is irresistible. The new dish of belt fish enjoyed with red vinegar sauce is also perfect. The octopus with eggs is amazing, right!? The steamed sushi with abalone from Naruto is my favorite. The combination of steamed sushi and Kizuna-san's vinegar rice is amazing, right!? The nigiri sushi with saury from Awajishima is exquisite! The clam has changed to Kuwana, giving it a more Kansai feel. I really love Kizuna-san~. I was able to make a reservation for the next time, so I feel relieved w. Thank you for the meal. The menu I had that day was as follows. The cost was around 30,000 yen per person. Appetizers included flat horse mackerel stick sushi from Awajishima, clams from Shimane Lake Shinji and Kuwana in Mie, hiratake mushrooms from Nagano, sea bream from Akashi with ponzu jelly, sweetfish from Mie with straw-grilled preparation, belt fish from Miyagi with red vinegar sauce, octopus, octopus head, and octopus eggs from Akashi, steamed sushi with abalone from Naruto, dried scallop stuffing, grilled conger eel from Akashi, grilled conger eel onigiri-style with the finest seaweed from Miyagi, kensaki squid from Nagasaki, wakame seaweed somen from Aomori, oysters from Senhoji, oil sardines from Chiba, bonito and summer vegetables from Kesennuma in Miyagi with hand-rolled sushi, Asakusa nori from Ise Bay in Mie, mozuku nigiri from Aomori, bonito from Awajishima, bluefin tuna from Boston, shiitake mushrooms and sansho pepper chawanmushi from Shimane, bluefin tuna chutoro from Boston, saury from Awajishima, white shrimp from Toyama with kelp, white fish bone soup with red seaweed from Mie, sea urchin from Rishiri, clams from Kuwana, simmered conger eel, torotaku with finest seaweed from Ariake, sea bream and shrimp from Awajishima, dried gourd roll (additional), bettara sake, Eastern Beauty, Jinko special junmai, Isojiman, Gyokai green tea highball, Jumpei Mugi Rock, Jumpei Imo Rock, etc.

【2023.08 Sushi and Drinking Night♪】After begging a friend who frequents this place due to its high reservation difficulty in Osaka, I finally revisited after about half a year♪ Located two turns ahead on the left after passing through the Shinkyobashi Shopping Street from Kyobashi Station, we had to wait a bit for the first round to finish. Hmm... I think we waited quite a bit this time: sweat. Starting with the stick sushi that goes well with alcohol, we couldn't help but drink and chat, only to realize that there is no subway nearby even though it's in the city: sweat. Next time, I'll have to book a hotel within walking distance (even though it's a waste of money). 【2023.08 Chef's Special Course♪】 - Awaji Island Flat Horse Mackerel Stick Sushi - Shijimi Clams from Lake Shinji in Shimane and Clams from Kuwana, Mie, and Hiratake Mushrooms from Nagano - Sea Bream and Sea Bream with Ponzu Jelly from Akashi - Amberjack Liver Soy Sauce and Squid Legs from Akashi - Grilled Straw-Smoked Fish from Mie - Beltfish with Red Vinegar Sauce from Miyagi - Octopus, Octopus Head, Octopus Eggs from Akashi - Steamed Abalone Sushi and Dried Scallop Paste - Grilled Conger Eel from Akashi - Grilled Conger Eel Rice Ball-style Nori Roll and No. 1 Nori from Miyagi - Kensaki Squid from Nagasaki and Wakame Seaweed Noodles from Aomori - Senpouji Oysters from Aomori - Iwashi Oil Sardines from Chiba - Skipjack Tuna and Summer Vegetables from Kesennuma, Miyagi, and Asakusa Nori from Ise Bay, Mie - Seaweed-wrapped Mozuku from Aomori - Skipjack Tuna from Awaji Island - Bluefin Tuna from Boston - Shiitake Mushrooms and Sansho Pepper Chawanmushi from Shimane - Fatty Tuna from Boston - Conger Eel from Awaji - White Shrimp from Toyama with Kombu - White Fish Bone Soup with Aosa Seaweed from Mie - Uni from Rishiri - Clams from Kuwana - Simmered Conger Eel - Toro Taku with No. 1 Nori from Ariake - Sea Bream and Shiba Shrimp with Dried Gourd Roll (additional) - Betara - Toyo Bijin - Jikomi Special Junmai - Isojiman - Giyako - Total: 31,500 yen per person Location: From the central ticket gate of Keihan Kyobashi Station (JR North Exit), pass through Kyobashi Ichibangai along JR, cross the signal, enter Shinkyobashi Shopping Street, and turn left after about 250m.

Tonight, I invited my business partner for a meal. As always, the cheerful service of the owner is pleasant. The Edo-style sushi, made with vinegar rice and mainly Seto Inland Sea fish, is served at a lively pace which enhances the conversation with my dining companion. The owner, Mr. Kondo, trained at the long-established "Kikusui Sushi" in Akashi and is a talkative person. The rhythmic presentation of appetizers and sushi, along with the generous portions, leaves no one unsatisfied. We started with a toast with Heartland beer. [Appetizers] 1. Flathead (Oita) stick sushi 2. Seaweed (Akashi) 3. Red snapper (Akashi) 4. Sweet shrimp (Akashi) 5. Red snapper (Akashi) simmered 6. Bonito (Wakayama) 7. Octopus (Akashi) 8. Abalone (Naruto) 9. Grilled conger eel (Akashi) 10. Conger eel seaweed roll 11. Sea urchin (Hokkaido) with horse dung 12. Steamed oysters (Senpoushi), vinegar rice 13. Sardines (Chiba) marinated in oil 14. Ankimo (Yoichi) 15. Sea cucumber (Aomori) jelly [Sushi] 1. Halibut (Awaji) 2. Simmered conger eel (Tsushima) 3. Shiitake mushroom, sansho pepper, mackerel (Awaji) chawanmushi 4. Bluefin tuna (Shiogama) pickled 5. Medium fatty tuna (Shiogama) 6. Kohada (Chiba) vinegar-marinated 7. Shira shrimp with kelp 8. Aosa red dashi 9. Sea urchin (Hokkaido) 10. Steamed clams (Chiba) 11. Toro taku 12. Tamago 13. Betara pickled The specialty appetizers, flathead stick sushi and steamed oysters, have a taste that never gets old no matter how many times you have them. The sushi, especially the shira shrimp marinated with kelp, leaves a rich umami flavor lingering on the palate. The simmered clams have a generous portion and a soft, melting taste. As always, the speedy and never boring Naniwa sushi. Thank you for the feast ♡

This was my 39th visit to the restaurant! The only other place I have been visiting as consistently is "Jousuke" in Kobe. On the day of my visit, I got off at Kyobashi Station on the loop line, walked through the shopping street, and met the former star gorilla player in front of the restaurant. After a while, the shutter opened, and I entered the restaurant! And so, the Kondo Theater began! [Appetizers] - Awaji Island Hiraaji Sushi - Shellfish soup (Kuwana clams, Nagano mushrooms, Lake Shinji clams) - Akashi sea bream - Amategarei & ponzu jelly - Needle squid - Kesennuma bonito - Gotō Islands swordfish - Akashi octopus - Naruto abalone sushi Aomori dried scallops - Akashi grilled conger eel - Conger eel hand roll Miyagi's finest seaweed - Nagasaki swordtip squid somen Aomori seaweed - Senpōshi oyster sushi - Sardines in oil - Yoichi foie gras & seaweed (Mie Ise Bay No. 1 pick) - Aomori mozuku jelly This time, they used sardines from Chiba for the oil sardines, with minimal seasoning but maximum flavor. And now, the sushi! [Sushi and others] - Awaji Island kisu - Maizuru marinated tuna - Maizuru tuna belly - Shimane mushrooms and sansho pepper with swordfish chawanmushi - Amakusa skin - Toyama white shrimp with kelp - Hokkaido Rishiri horse dung sea urchin - Kuwana simmered clams - White fish (sawara) with Aosa red miso soup - Simmered conger eel - Toro-taku (Ariake No. 1 seaweed) - Tamago (Awaji Island shrimp) - Bettara Thank you, Kondo-san! As always, it was a great experience. The first-time visitors were also satisfied. It was worth persistently making reservations. Currently rated 4.22 on Tabelog. Instagram: instagram.com/gitonio_inob

This is my 10th visit or so. It's hard to make reservations, so I can only go about once every 4 months, but I still love the sushi here the most. There aren't any super high-end ingredients, but the rice is consistently delicious! And the cost performance is great!! I'm looking forward to my next visit.

It's been a while, but it's nice to be back in Osaka Kyobashi. I was born in the downtown area of Osaka and grew up in a lively neighborhood, so I feel comfortable in Kyobashi. In this town, there is a popular sushi restaurant that is one of the best in Osaka. ◆ The dishes I received this time were plentiful, and the chef's omakase course was provided ◆ How many times have you visited? This is my 6th visit. I never get tired of it. I couldn't come for a while due to the coronavirus ◆ What is the charm of revisiting? Delicious, fun, comfortable ◆ Recommended points? I love the sushi made by the chef. I also really like the seasoning of the shari. I'm always happy to be able to visit Kizuna. It's hard to make a reservation, but it's worth the effort. The chef, who is like a surfer, still has a good tan haha. He makes sushi at a fast pace, which is delicious and beautiful. On this day, I went with a friendly couple of friends, and they seemed satisfied. I'm glad I invited them. I wonder when I can come next. Now that the coronavirus situation is settling down, I want to come again soon. Chef! Let's go to that famous restaurant together someday ===========

Highly rated in Osaka for its overwhelming variety and cost performance, Sushi Kizuna is a popular sushi restaurant with a reservation that is hard to come by. Located about a 10-minute walk from Kyobashi Station, the restaurant's shutter is closed until exactly 6:00 pm, making it difficult for first-time visitors to find. It's wise to stand near a group of people who are clearly waiting for Sushi Kizuna to open. Once inside, you'll find a simple and elegant L-shaped counter with 12 seats. The sun-tanned head chef, who enjoys surfing, greets you with a smile. The speed at which the head chef and his apprentice work behind the counter to serve such a variety of dishes in just 2 hours and 30 minutes is truly impressive. They manage to engage in enjoyable conversations with customers while maintaining this speedy pace, which is truly commendable. The specialty of Kizuna, the aroma of the sea, is outstanding, and the milky Senpouji oysters are as delicious as ever. The sushi and sashimi are generously portioned, and the toro (fatty tuna) at the end is exquisite. Once again, I thoroughly enjoyed the high cost performance of Sushi Kizuna, a representative sushi restaurant in Osaka.

This was my 38th visit to the restaurant! I have only been to "Castle" in Kobe and this restaurant this many times. On the day of my visit, I got off at Kyobashi Station on the loop line! I walked through the shopping street and met up with my friend Taniyan who had a distinctive face like a Okappa from Suita and a Park staff member. After a while, the shutter opened and we entered the restaurant! And so, the Kondo Theater began! [Appetizers] 1. Awaji Island flathead sushi 2. Shellfish soup (Kuwana clams, Nagano mushrooms, Shinji Lake clams) 3. Akashi sea bream 4. Amatagarei & ponzu jelly 5. Needle squid 6. Kesennuma bonito 7. Tachiuo from Goto Islands 8. Akashi octopus 9. Abalone sushi from Aomori 10. Akashi grilled conger eel 11. Conger eel hand roll with Miyagi's best seaweed 12. Nagasaki swordtip squid somen with Aomori seaweed 13. Senpohji oyster sushi 14. Me-hikari dried fish 15. Yoichi foie gras & seaweed (from Mie Ise Bay) 16. Aomori mozuku jelly The flathead sushi at the beginning was a first for me! It's better than mackerel. There were so many appetizers that I couldn't keep up with eating them! That's the bond here. Now onto the sushi! [Sushi and others] 1. Kagoshima spring child sea bream vinegar 2. Hokkaido Funamori Bay marinated tuna 3. Hokkaido Funamori Bay fatty tuna 4. Shimane shiitake and sansho pepper with tachiuo chawanmushi 5. Amakusa kohada 6. Toyama white shrimp with kombu 7. Hokkaido Rishiri horse dung sea urchin 8. Kuwana simmered clams 9. White fish (sawara) red miso soup with Aosa seaweed from Mie 10. Simmered conger eel 11. Toro-taku (Ariake's best seaweed) 12. Tamago (Awaji Island shrimp) 13. Bettara sushi We enjoyed the sushi too, and now we are full. The tea cups are said to belong to Iseki Mitsuru, the fourth son of the Living National Treasure Iseki Jun, according to a blog from "Sushi Enishi"! Thank you all for the meal. Currently on Tabelog with a rating of 4.22. Instagram: instagram.com/gitonio_inob

Thank you very much for the invitation to visit for the third consecutive month. This time, I brought two friends who were eager to visit Kizuna for the first time. We sat at the counter as before, and the Kondo Theater performance began! [Appetizers] - Awaji Island flathead sushi (the size of the flathead was great, it was excellent!) - Shellfish soup with Kuwana clams, Nagano mushrooms, and Lake Shinji clams - Sashimi with Akashi sea bream, Amate flounder jelly with ponzu vinegar, and Harisquid - Kesennuma bonito - Taichu fish from the Goto Islands - Akashi octopus (the freshly boiled taste was amazing!) - Abalone warm sushi with Aomori dried scallop sauce (goes well with red vinegar rice) - Grilled conger eel from Akashi - Hand-rolled grilled conger eel with Miyagi's finest seaweed - Nagasaki swordtip squid somen with Aomori seaweed dressing - Senhoji oyster sushi (as always, it was amazing!) - Me-hikari dried overnight - Yoichi foie gras with Ise Bay's finest - Aomori mozuku jelly [Sushi] - Kagoshima spring child sea bream vinegar - Hokkaido Funamizu Bay bluefin tuna pickled - Hokkaido Funamizu Bay bluefin tuna toro - Shimane shiitake and sansho pepper with Taichu fish chawan - Amakusa kohada - Toyama white shrimp with kombu - Rishiri horse dung sea urchin - Kuwana simmered clams - Mackerel with coarse bone dashi from Mie Aosa - Simmered conger eel - Toro with finest Ariake seaweed - Tamago with Awaji Island shrimp - Bettara daikon The two first-time visitors were also impressed by the amazing course. This time, I accidentally spilled the shellfish soup, but the staff kindly replaced it with a new one, taking care of any concerns about burns. Thank you very much for the delicious, enjoyable, and pleasant time!

The red vinegar seemed to have gotten a bit stronger again... I prefer when the shari's saltiness and acidity are not too strong, so I felt a slight discomfort compared to last time, but it was still delicious. The quality for this price is amazing. Thank you for the meal. Shimemackerel soup with shijimi clams, hamaguri clams, Tai sea bream from Akashi, Amadai tilefish, Karei flounder, Ponzu vinegar, Harumi squid from Akashi, Kesennuma bonito, Tachiuo scabbard fish from Goto Islands, Octopus from Akashi, Steamed abalone sushi, Grilled conger eel, Conger eel and vinegar rice, Aoriika squid, Oyster sushi, Mehiraki dried fish, Mozuku seaweed roll, Kiss from Awaji Island, Maguro tuna marinated in Fukawa Bay, Chawanmushi egg custard, Maguro tuna toro from Fukawa Bay, Kohada gizzard shad from Amakusa, White shrimp with kelp, Hokkaido bafun uni sea urchin, Red miso soup, Hamaguri clams from Kuwana, Anago conger eel simmered in soy sauce, Ayame seaweed, Toro taku roll with First Harvest nori seaweed, Tamago egg, Additional dried gourd roll.

Kizuna Sushi in Osaka is the most difficult restaurant to make a reservation at, and you can only go if you know someone who can introduce you. Just going with a referral is not enough!! The rules for Kizuna are getting stricter. The sushi at Kizuna today was amazing as always. I am always impressed by the fantastic sushi they serve. This time, I went with a friend and someone new, and they were so impressed that we ended up ordering more sushi than usual. It was delicious! The effort and time put into preparing the seafood at Kizuna is truly commendable. That's why their sushi is so exceptional. With only 13 seats and two seating times each day, Kizuna is always fully booked, and the chef efficiently serves around 26 customers daily. I am looking forward to my next visit already!

I want to visit regularly. The food is truly exquisite. The rice is firm and they also offer shari-koma, which I like. It's hard to make a reservation, but I particularly love the foie gras and the eel. I would love to eat just these forever. I will definitely go when I can get a reservation!!

Kizuna in June. It's been a while since I started coming here... Always the best and most delicious. The simmered octopus, warm abalone sushi, classic oyster, and delicate sea urchin are all excellent. It's becoming a good season. Just watching the master at work is so enjoyable. I want to keep coming here, it's a place I love.