Koryu — Restaurant in Osaka

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...

Sashimi was better than Akasaka Kikunoi (granted this was made by a sous chef) and I’m glad they didn’t use hamo and ayu like other restaurants but instead opted for more unique summer ingredients. Use of airpods amongst the staff and iPad for showing photos of fish was a bit showy and did not seem essential.

Unfortunately for one of the dishes with flower decoration, I took a bite and a bug crawled out from where I picked up the food, making me wonder if I ate more bugs. It ruined the dinner for me even though everything else was great. The dish was recreated but I don’t think that helped much.

English explanations could be improved, for example the first dish was explained as paired with miso but it was likely dashi, and sources of ingredients, aging of fish could be clarified to improve appreciation of the meal.

It was interesting to see Japanese hierarchy first hand. A few times, the younger chef would ask the sous-chef a question about plating and was utterly ignored each time to the point of being uncomfortable to watch. The younger chef was a bit nervous and you could see his uncertainty and shaking hands. I have been in toxic work environments before and can see how the chef praised his star pupil the sous-chef while the younger chefs were ignored or berated. The chef may run his restaurant how he wishes, however it is clearly a team environment and the customer is eating what the young chef is touching. kaiseki is about preparation, quality of ingredients and the person creating the food. A chef with a clear heart and mind creates...

Located in Chuo Ward, Osaka City, Koryu is a refined culinary destination just a 10-minute walk from either Kitahama Station or Sakaisuji-Honmachi Station on the Osaka Metro Sakaisuji Line. With only around 15 seats at the counter, the restaurant offers an intimate, serene setting—perfect for those seeking a thoughtful and immersive dining experience.

From the moment you arrive, you're met with elegance and subtle beauty, including a striking “dripping water sculpture” at the entrance that sets the tone for what’s to come. The interior is tastefully designed, filled with a quiet luxury that complements the artistry of the food.

Koryu specializes in Japanese kaiseki cuisine, using locally sourced ingredients to create dishes that are both deeply rooted in tradition and full of refined innovation. Each plate is served with meticulous attention to detail—not just in flavor, but also in the carefully selected tableware that enhances the visual and sensory experience.

The meal flows like a narrative, with every course capturing the essence of Japanese cuisine. The chefs’ techniques are precise yet soulful, and their commitment to ingredient quality truly shines through. It's no surprise Koryu has been awarded two Michelin stars—an honor that reflects both its culinary excellence and its commitment to hospitality.

Service is graceful and warm, and the calm ambiance makes you feel as if time has slowed down for just a moment. Whether you're enjoying a delicate sashimi course or a deeply flavorful seasonal dish, the experience is immersive and...