Koryu

Best meal we’ve had in Japan, and actually for a long time! I don’t know how but we ended up the only 2 on the counter, the chefs table! 2 Michelin stars well earned, from the moment you slide the entrance gate open the tone is set. Gorgeous interiors, the most amazing selection of plate ware used, one of the dishes I was served a course on was 150 years old. The second chef told me this after I’d expressed interested in the beautiful crockery, so sweet! The food was really fantastic, the ingredients were explained to us in English with the backup of some photos. I will say some Japanese ingredients are very different to a what a western palette might be used to, so bear that in mind, but honestly isn’t trying out authentic Japanese cuisine of the highest standard what we’re here to do? Yes! So bed in and enjoy the fantastic service, respectful culture and zen surroundings. How lucky we feel, what an amazing evening. Thank you so much Koryu!

It may be because Michelin starred restaurants in Japan can solely rely on their local clientele that they do not really see the need to market themselves or ensure that at least one person in their team can speak decent English. Overall, as a foreigner, the experience was a bit of a letdown and not worth the price paid. - (this point isn’t really 100% the restaurant’s fault) We booked the reservation via My Concierge Japan which told us we had to be there at 5.45pm sharp. In the end, the restaurant was not ready and the staff simply shoo-ed us out and we were left waiting in the wintry cold for 15 minutes. - The head chef only communicates with Japanese diners. He does not even spare a glance at the foreign diners. I understand if he is shy/uncomfortable speaking English, but to not even greet each group or just say a simple hello is a little off putting for me. The only time I heard him speak to us was when we were leaving and he walked us to the door and bowed goodbye. - When the sous chefs served each dish, the explanations in English were barely comprehensible. They mumble out each explanations softly and barely make any eye contact with speaking. When you try to clarify, the chefs just clamp up and look so nervous that it makes you feel bad for even asking! This really impacted the dining experience because half the time, I wasn’t sure what I was eating and the menu being in full Japanese did not help. - Again, maybe they do not need foreigners to keep their business afloat but it really makes me wonder how they attained two stars when the level of service and attention to detail is so different between locals and foreigners. - The only positive thing I can say is that each ingredient was seasonal and fresh, and that every dish was plated beautifully.

This was a severe disappointment. To start, two of the items on the menu were fried and were too hot to serve. One of which was the first dish served, so I started the night with a burnt tongue. The staff uses AirPods and tablets to show you pictures of the fish being served which comes off incredibly tacky at this level. From what I could see, all the dishes seemed to be prepared by the sous chef as well while the head chef is only there to supervise. Besides the burnt tongue, most of the other dishes were good but I couldn’t really tell you because my taste buds weren’t 100% there.

Outstanding genuine Japanese kappo style restaurant in Osaka serving highly elaborated course meals with the freshest seasonal ingredients, respecting traditional cooking techniques and preparations. Catchy presentations and dish decorations. Strong emphasis on the pottery of vessels used for serving. Service is ultra professional and attentive. Limited English knowledge. Holds 2 Michelin stars as of 2024.

Made reservation 3 months in advance via TableCheck. Second time here after 6 years and standards remained; chef aged though. 13 courses in total. Several dishes prepared in truly unique ways e.g. lotus root, lobster sashimi, garoupa-flavored rice. English explanation could be better though. Photos of top 3 dishes enclosed. Will return.

Maybe I had too high expectations, but the food wasn't that impressive. The quality was good, but the taste was average. The service was also quite ordinary. I liked the restaurant's atmosphere and decorations, but I probably won't return. The staff spoke very little English, but I didn't feel uncomfortable because of it.

Unforgettable experience 🌸 Carefully selected kaiseki menu, beautifully presented in an intimate atmosphere. Each course was a masterpiece. Two-star Michelin for a reason 💌

We have chose Koryu restaurant for my 30th birthday celebration. Beautiful experience! Authentic Japanese atmosphere, gorgeous food presentation😃 Even tho food wasn’t exactly for me-My husband was on seventh cloud after each meal! Nice selection of sake as well. The menu was quite costly (obviously) about 700€ for 2, to me 100% with it! Just one little flow-the chef and the stuff seemed to be a little more welcoming to local clients over the foreigners 🥹 but that could be just because of the stress and exhaustion of making every dish perfect Overall; unforgettable experience💖