Kizuna

Name: Kizuna
Address: 1F Fujimi Heights, 2-4-9 Miyakojima-Minamidori, Miyakojima-ku, Osaka-shi, Osaka, Osaka-shi Miyakojima-ku, Osaka, JP
Telephone: +81669225533
Price range: JPY 20,000
Rating: 4.21

鮓きずな

4.21

（24 reviews）

JPY 20,000

Sushi

Osaka-shi Miyakojima-ku, Osaka, Japan

Reservations

Reservation agent service not available

Cuisine

Budget

JPY 20,000

Hours

Address

Nearby stations

0.55km from Kyoubashi station0.97km from Jr Noe station0.98km from Noeuchinndai station

Seating Options

Counter

Facilities

No parking

No washlet

No barrier-free

No Wi-Fi

No power

Payment methods

Credit cards accepted(VISA and Master)

Reservation agent service not available

Number of requests for resumption: 90 requests

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A heartwarming sushi restaurant where regulars gather

Located just a few minutes' walk from Kyobashi, Sushi Kizuna is an establishment known for its warm hospitality and exceptional sushi. It is praised for its diverse selection of dishes and fresh nigiri. Guests are often moved by the moment when the sushi is served at a good pace and 'sinks' on the table, creating a lively atmosphere for conversation. The personality of the head chef is also a charm, making it a comfortable space even for first-time visitors.

Highlights

Ratings

4.21（24 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

Service

Ambience

Value

Reviews

えりりんこ

@eririn

Japan

Oct 8, 2019

4.4

Date and time of your visit: 1, 2017 Dinner

Budget per person: JPY 15,000

Happy with so many items The monthly dinner party for foodies This month, as the first of the new year, we decided to go all out and have sushi! And always! All the time! I've been curious about Kizuna-san. The location is a little more than 10 minutes walk north from JR Kyobashi station. The store is located a little off the shopping street. The restaurant looks like a kappo restaurant, and when you pass through the white curtain, you will see the nameplate "Sushi Kizuna". Inside the restaurant, there are 12 seats at the L-shaped counter. On weekdays, there are two sessions: 6:00 p.m. and 8:30 p.m. We made a reservation for 8 people for the 8:30 p.m. session. But! The group in front of us was late and it was pushed back to 9:00 p.m. The course is only for you! What will we get? I'm looking forward to it! The first thing that came out was mackerel sushi using mackerel from Choshi City, Chiba Prefecture! I was surprised, or rather shocked, to see mackerel sushi out of nowhere! The size was quite large! The fatty mackerel was moist and juicy! The rice is accented with shiso leaves mixed in! Next, a small bowl of rice! A dish using Ezo abalone from Iwate Prefecture and green laver from Aomori Prefecture! The steamed abalones are extremely soft! I have never had such soft abalones before! The aroma and flavor of the green laver spread out in a flash! Sashimi Natural flatfish from Akashi Akashi Harirazu Squid Akashi natural flatfish with ponzu jelly Tachinoki (Japanese Spanish Mackerel) from Goto, Nagasaki Japanese Spanish Mackerel from Awaji They are served in order on a single plate. The flatfish has a nice crispy texture, and the engawa is especially tender! The one with ponzu jelly on top spreads and envelops the whole mouth! Ken is a beautiful pink color! I wonder if they use red-centered daikon. Just having this kind of coloring makes me feel gorgeous and uplifted! Tender simmered Akashi octopus It is simmered softly, but the texture of the octopus is retained to a good degree. The more you chew, the more the flavor of the octopus overflows! Ahhhh, it's so delicious! A bowl of soup with Hokkaido cod roe, Nagano hiratake mushrooms, Shizuoka green laver, and rice! When served, the chef asked us to mix the ingredients together. After mixing it all together, it was like a Western-style rice porridge! The milt was creamy and rich, and the rice was extravagant with the green laver! I'm afraid I'm being extravagant! Yaki Anago (Grilled Anago) The fragrant smell of the grilled conger eel is so strong that you can't help but be charmed by it! It's served with nori seaweed! Crispy on the surface, soft and fluffy inside! I like boiled conger eel, but grilled conger eel is delicious too! Nigiri: Steamed Senpohtoe Oyster Oysters from Atsugishi, Hokkaido are lightly steamed before nigiri. The oyster is plump and big! When you put one in your mouth, you are full, full, full! But this is what makes me happy! It was probably the best oyster of the season! Red sea cucumber It was a crunchy texture, or even stronger! I didn't finish it, so I couldn't cheat it. There was no smell at all, which was amazing~! I recently learned that red sea cucumbers are good for anti-cancer! Yellowtail Ham Yellowtail ham is made from amberjack, and is similar to crusted salmon roe. The perfect balance of salt and yellowtail fat! Goes great with sake! Straw Grilled Yokowa and Mackerel YOKOWA from Shinminato, Toyama Prefecture is served with Moromi Miso! Straw-baked mackerel from Choshi, Chiba Prefecture A slightly unusual combination of yokowa with moromi miso! It was a surprisingly good match! Mozuku seaweed with jus! Itomozuku seaweed from Aomori Prefecture is very fine! The refreshing jellied mozuku goes perfectly with it! It refreshed my palate before the nigiri! Nigiri (hand-rolled sushi) Kingfish from Akashi Yellowtail from Sado Island in Niigata Prefecture Tuna with sauce from Maizuru, Kyoto Tuna with Tuna Sauce Amakusa, Kumamoto Prefecture - Kohada Shrimp Shirasa Shrimp from Nagasaki Mini bowl of rice topped with a sea urchin from Kushiro, Hokkaido and a purple sea urchin from Fukura, Awajishima Island Boiled Clam from Mie Prefecture Braised conger eel from Akashi Negitoro (tuna) Looking back, I was surprised at how many nigiri I had eaten! I was sitting in front of the owner, so I always get my nigiri first! The kingfish had the liver sandwiched between the rice and the fish, and the yuzu was a refreshing touch! The kohada is just the right amount of shime! I don't like it if it's too sour... The shirasa prawns are so plump and delicious! The uni is so luxurious that you can taste both kinds at once! But the best is the boiled clam and the second is the boiled conger eel! The first one is boiled clam and the second one is boiled conger eel. It's easy to fall apart, but they do a great job of nigirizushi! The best sushi is the one that is served in your mouth! Sushi is delicious! The steamed egg custard with swordfish and shiitake mushrooms that came out on the way! The shiitake mushroom broth is very heartwarming and relaxing! The swordfish is also light, but soft and fluffy! Aka Dashi (red miso soup) I love the gusto of the dashi broth and red miso! Sushi and aka dashi broth are a set, aren't they? Tamago (egg) A slightly sweet egg made from ground prawns. Sushi often ends with an egg, right? I feel so sad that it ends with an egg. It makes me feel that way. BETARA This is the real last one... A little sweet and fresh, with a delicious crunchy texture! I'm full. ！！！！ I really feel like I ate a lot of food when I write it down like this! A la carte, sashimi, nigiri, and so on, I don't think those who don't eat much will be able to finish all of them! All the dishes were delicious, and there was not one that was not a hit! I think it's great that they provide a steady supply of dishes! We hope to return again this year! Everyone was unanimous! Let's work hard again! And we will come back! Thank you for the food!

えりりんこ

@eririn

Japan

Jul 7, 2021

Kizuna is still the best after several years of absence @ Kyobashi Kizuna, a sushi restaurant where I miraculously managed to get a reservation in early spring! A little more than 10 minutes north of Kyobashi Station. There are two sessions a day, and they are not taking reservations from new customers at the moment, but are always full with regular customers. How many years has it been? I've been anxiously awaiting the day of the event. The meal is an omakase course! I'm really looking forward to it. ❤️ Please note that this is a brief description with notes and photos. ◾️Horse mackerel sushi with a stick ◾️ Shellfish soup ◾️Akashi snapper ◾️Abrame ◾️ Hari-ika ◾️ Awaji Island pickled Spanish mackerel, Japanese spicy cod ◾️Akashi Octopus ◾️ Firefly squid steamed sushi Smoked firefly squid with squid ink ◾️Grilled conger eel from Akashi ◾️Anago ◾️Nagasaki squid soumen ◾️Aioi, Hyogo Oyster sushi ◾️ Miyagi Ishinomaki Overnight dried mehikari ◾️ Yoichi, Hokkaido Ankimo Wrapped in seaweed ◾️ Aomori Mozuku ◾️ Akashi Leatherfish ◾️ Katsuura, Chiba ◾️ Okayama shiitake Chawanmushi ◾️ Shizuoka tuna ◾️ Shizuoka Tuna Tolo ◾️ Kumamoto Amakusa Kohada ◾️ Toyama Shrimp ◾️ Aka Dashi ◾️ Nemuro Buffoon sea urchin Awaji Island red clam ◾️ Kujukurihama Boiled Hamaguri ◾️Boiled conger eel Sansho ◾️ Torotaku ◾️Tama ◾️ battera Kizuna-san, we started with sushi sticks! This was already so delicious, it was a knockout! Everything is delicious, but the steamed sushi and ankimo is so good that it makes you roar... so good... so good... so good! Too good! The nori (seaweed) is from a different region, and the ingredients used to match it are exquisite! From the moment I started eating there, I knew I wanted to come back! It is a narrow gate, but I definitely want to revisit! Thank you for the food! Sushi Kizuna 06-6922-5533 1F Fujimi Heights, 2-4-9 Miyakojima-Minamidori, Miyakojima-ku, Osaka-shi, Osaka https://tabelog.com/osaka/A2701/A270107/27041868/

Mizuho Kitahata

@mizuhokitahata

Mar 28, 2020

Last night, we went to Sushi Kizuna. I brought a sushi-loving friend from Tokyo for dinner. We decided to go here to show that there are great sushi restaurants in the Kansai region. Ate. ◉Saba-bar sushi from Chiba Prefecture Clam and clam soup Akashi Flounder Engawa ◉Akashi flatfish with ponzu jelly ◉Akashi's yellowtail squid Japanese Spanish Mackerel from Awaji Island Goto fish Akashi octopus ◉Hokkaido cod milt, Shizuoka green laver Grilled Anago (Conger eel) Grilled conger eel wrapped in nori ◉Red sea cucumber from Mie Prefecture ◉Oysters from Sakagoe, Samurai Oysters ◉Hari-ika squid liver sorbet Yoichi monkfish liver MOZUKU Nigiri Kingfish trout Toyama's bigeye tuna ◉Mushi ◉Maguro from Yamaguchi Prefecture chutoro (medium fatty tuna) Amakusa yellowfin tuna ◉Shrimp sashimi on kelp ◉Purple sea urchin from Hirado, Nagasaki and horse manure from Nemuro ◉Nagoya clams from Kujukuri-hama Anago (conger eel) Tuna and octopus ◉Tamago (egg) The menu consisted of 16 entrées and 2 pieces of nigiri each, as usual, for a total of 24 pieces of sushi. Not many sushi restaurants can offer such a high level of satisfaction 😊.

Yuki

Japan

Dec 9, 2021

4.2

Date and time of your visit: 12, 2021 Dinner

Budget per person: JPY 17,000

Delicious and cosy! That's what Osaka is all about!

Mizuho Kitahata

@mizuhokitahata

Jan 14, 2020

Yesterday was a sushi kizuna. I was looking forward to this day, so I had two pieces each for breakfast and lunch. I mindlessly ate the first nigiri and savored the second nigiri carefully. Eating two pieces of nigiri at a sushi restaurant that is not a conveyor belt sushi restaurant is a blissful time that only a glutton can enjoy. And every time the payment is not doubled 🤔.