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7 Reviews
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Food for your senses: Eyes, Smell, Taste,
Everything about this meal / experience was fabulous. The physical restaurant was beautiful, it was comfortable, not pretentious but everything was perfect and well considered. The staff & service was amazing. We are not fancy dressers, we just love food. Everyone was kind & patient, we had many dishes that were new to us & lots of questions about preparation & ingredients. Every course prepared with the finest & freshest ingredients. Every dish was beautiful including the actual ceramic dishes. Each course was artfully conceived & plated.
Be the first to ReplyGood kaiseki meal, but disappointing fugu
Koryu is a 12-seat bar serving a kaiseki meal on a small side street in the downtown area of Osaka. Our reservation was made through our hotel, and consistent with some other reviews, we were only offered the 9:00 pm seating that appears to be the time for non-Japanese speakers. We selected the seasonal menu focused (because it was winter) around fugu (blowfish).
All of the courses, apart from the several fugu courses, were excellent and inventive in presentation and preparation. However, the fugu being served that night was exceptionally tough and chewy. One of us had enjoyed fugu previously and we both had fugu at other restaurants during this trip, and in none of these cases was the fugu so tough. It is a firm fish, but even the cooked fugu at Koryu was chewy. We chose to have sake pairings with our meal and enjoyed the choices.
Several reviewers have suggested that the restaurant was not very friendly and that not enough English was spoken. Admittedly, the chef did not chat with us during the meal, but I think it is an unreasonable expectation that everyone in Japan should be comfortable in English. How many chefs and servers in Michelin-starred restaurants in the US are fluent in Japanese? Our server did a perfectly adequate job with his limited English explaining the contents of each course, including using a notebook containing the photos and names of the fishes, and the chef very graciously escorted us out of the restaurant and the end of the meal.
One of the best in Osaka but expensive
The restaurant is located behind ANA crown hotel. We made arrangement to have the winter special dinner ( Fugu or Blowfish) meal that cost 30,000y per person.
The restaurant serves a Omakase meal with multi course food, both raw n cooked food. Overall good quality food, good service with staff able to speak English.
If you in town and want a special meal with a decent budget, give this place a try.
Lovely experience overall
From the start I should say that overall this was a lovely experience. This was to be our very special meal in a short trip to Japan for myself accompanied by my Japanese friend who was visiting for a little longer. The chefs are clearly at the top of their art and every dish is prepared with expertise in an open kitchen in front of you so entertaining as well. They also took turns to explain in Japanese and some English what the dishes were.
Some courses, like the vegetable dishes were absolutely the best dishes I've had and the fish courses were very good too. The cod sperm dish was interesting and is widely eaten in Japan so while it might not be familiar to many Westerners I understand the inclusion. The first course of Bear however is not something I would have expected to see, or in my wildest dreams ever wanted to eat. We were shown a picture of a smiling dancing bear and informed that the first course was Bear Broth/Soup.
I understand restaurants at the cutting edge need to push diners into new areas but for me it seemed more about appealing to the Chinese market rather than being faithful to what they were about. I maybe wrong but I was left a little confused although I can understand many would not have a problem with this and mention it only so you can say, no bear when booking if you feel as I do and it's again on the menu.
The restaurant itself is intimate but perfectly adequate and adds to the authenticity of a Japanese meal. Overall this is an experience you need to see and taste for yourself and make up your own mind.
The most exciting Michelin star experience we had in Japan
We are a couple living in Dubai and normally going for high end restaurants.Travelling to Japan we have booked a 3 Michelin star experience in Tokyo and Koryu in Osaka. Koryu by all standards was an outstanding experience which hardly can be compared with anything else we had. Starting from chefs preparing food in front of you (chef is 36 y.o., sou-chef is 22 y.o) to plate decoration, atmosphere and of course delicious food - everything was superb and chefs are true masters of what they do. I never thought slowly roasted head of prawn can be so tasty and there were many other surprises. If you desire a spectacular exciting meal, I would highly recommend Koryu, cannot praise them enough.
Be the first to ReplySpectacular Experience
If you appreciate this type of cuisine, this will be one of your all-time favorites. Every dish we were served had a unique presentation--with ingredients that were obviously in-season and extremely fresh--all 10 courses had an interesting taste and plating. The chef obviously makes a point of incorporating these seasonal delicacies into his evening menu--firefly squid and white strawberries in season were just two examples during our visit. We were only able to get a seat at the counter for the later seating (we heard that is the non-locals seating, but cannot confirm that), but that did not take away from a special night--this is pure artwork.
Be the first to ReplyWorth a visit!!
I normally am too bored to write reviews, but sometimes I just feel I have to do it, either to praise something exceptional, or to set the record straight. In this case, I had to do it for both!
To be honest, I had not read any reviews before making a reservation for this restaurant. The three Michelin stars (for a 7th consecutive year) were enough for me, but the day of our dinner, I got tempted to read other people's reviews that came up on Google after I searched the restaurant to see how to go there.
I must say that after reading several poor reviews, I got seriously worried I would be throwing my money away and we would be having a bad dinner experience (which was a birthday present to my boyfriend).
Thank God, my worries proved to be wrong and now I just think that the poor reviews were probably left by clueless people, who obviously cannot appreciate pure and delicate flavours, perfectly balanced together to highlight what Japanese culture is mostly known for; simplicity is key.
Looking at some of these dishes made some people think that they don't deserve 3 Michelin stars because they look too basic or ordinary. Some even thought they didn't taste so good. All I can say, is watching too much Mastechef has made some people think they are food experts when they are not, and for some others maybe eating burgers at fast food restaurants all their life has ruined their taste buds.
The dishes were presented in a sophisticated manner without unnecessary tricks to impress and the flavours were highlighting the quality and freshness of the ingredients which were all cooked to perfection! The courses may seem too simple to somebody that has the false impression that a 3-Michelin-star restaurant can only serve fireworks in a plate or complicated molecular cuisine. If that's what you are expecting too, my advice is to choose something else.
However, if you are really looking to taste a Japanese meal that shines in is simplicity, you will not be disappointed! The meal we had was exceptional, exactly for that reason; dishes tasted so well balanced and seemed so effortless that one could think it was not something difficult to achieve, but I can assure you the cooking skills behind it were top class and I believe the chef is honouring the Japanese cuisine in a great way!
To address some of the comments I read:
We too had to wait outside until it was 21:00 exactly as the previous customers were still eating when we arrived (around 15 minutes earlier). The person who asked us to wait a bit did it in a polite way however, and considering the size of the restaurant and that there isn't a separate waiting room of some sort, it made sense that we were not allowed inside when people were still eating. We wouldn't have liked it if we were the ones eating either. However, if you arrive at 21:00 sharp or just a couple of minutes earlier it shouldn't be a problem.
Yes, the staff do not speak so much English, so they won't bombard you with every little detail of how the dishes were made, and only focus on the main ingredients, showing pictures of them at the dance time on an iPad as a visual aid. I personally didn't find that such a bad thing. The day after, I normally don't remember every detail I am bombarded with in other restaurants either, do not such a big difference for me. Despite the restricted English, they were still trying their best to serve well all customers and were friendly and polite. Personally, I am a slow eater in general and even more when I want to really enjoy a meal, thus, I finished my dishes last in every course. Not once did I feel the waiters rushing me to finish earlier so that they take the plates and serve the next course however.
We were too only to able to make a reservation for 21:00 and most of the people at that dinner round were Chinese tourists apart from one Japanese couple.
Some interpreted this as really negative (almost racist in a way), but it is just more functional to put all tourists who don't speak Japanese, and would need the iPad ptesentation and English assistance, together and maybe 21:00 is more popular to tourists than the earlier dinner time. There is no need to interpret everything in a negative or prejudiced way.
In our case the Japanese couple was also the ones who were seated in front of the chef, but they started taking with the Chef the moment they entered the restaurant so we guessed they probably were regulars. At any given restaurant, they would give regulars the best seats/table however, so I don't know why this bothered some people so much. All seats were very close to the chef in the end and not everybody can sit in one place at the same time.
As for the chef only talking to the Japanese diners, it was not at all because he was snobbish or did not bother engage with "the tourists". I could just say this was practically a one-way road as he does not speak English, so he would not be able to engage in conversation with us tourists unless any of us spoke Japanese. I don't think the ones who complained about it do though.
Another thing I read in the reviews, was the chef's lack of eye contact with diners. That is completely ridiculous as the chef was focused on preparing the dishes and not on PR or socialing. He was actually doing the job he was paid for, prepare a great meal for all of us, paying attention to every detail and putting a lot of attention on every single dish. He made sure of that first and towards the last courses when he had less things to do he was also trying to have some eye contact with all of us to understand if we were enjoying our meals. A professional attitude from all aspects.
To conclude, I also want to mention one last thing which I find wonderful,l. The chef actually escorted every single one of us out of the restaurant, thanking us for going to his restaurant, bowing and waiting outside until we had gone out of sight before he went back inside to show his respect as a chef and host (and it was also pretty cold). So even if he didn't engage with us in much conversation, he displayed respect and appreciation to every single one of us, Japanese as well as tourists.
He even accepted to have a picture with a "tourist" lady as well as us at the end, so very friendly and approachable.
Overall, it was a great dinner for us and we really appreciated everything. Personally, I highly recommend Koryu and I would advise you not to pay so much attention to some of the poor reviews.