Sushi Kizuna (鮓 きずな) Osaka

This is a place that you can't easily reach on your own, but it's probably my favorite sushi restaurant.Sushi KizunaFirst, the atmosphere.Unlike any other sushi restaurant, the pace of serving is intense, making it hard to focus on eating.By the time I had my first beer and toasted, the first dish was already served.This time, we started with the kombu-marinated horse mackerel nigiri.Honestly, I was captivated from the very first dish.Before long, the head chef made his appearance.This is another aspect that sets it apart from others.After a brief greeting, he immediately began preparing the sashimi.The sea bream from Akashi was bursting with flavor.I found myself thinking, "Is sea bream really this flavorful?"Here, even the condiments like wasabi, salt, and perilla leaves are delicious and make great accompaniments to the sake (laughs).Every time a dish was served, I made sure to keep it on a separate plate so it wouldn't be taken away too soon.Yes, everything I tried was delicious.A wide variety of dishes were served,and I was extremely satisfied.However, the two-part dining system means I couldn't take the train home afterward.I had to grab a taxi right in front of the station to go straight home.While the cost is similar to dining at a regular sushi restaurant,the experience here is truly irreplaceable.I’m already looking forward to my next visit.It was a great meal! Less

My first visit to Sushi Kizuna.I've always wanted to go to Kizuna, and the course was incredibly satisfying with a variety of dishes!We had a fun private reservation for 11 people.My favorite dish was the chawanmushi (steamed egg custard) flavored with sansho pepper.The balance between the nigiri and the side dishes was perfect, and I truly felt full.I also enjoyed a variety of Japanese sake, which paired wonderfully with the sushi and side dishes.This was the most generous sushi course I've ever had, and although I wanted to order more, I was already full.I would love to visit again if I have the chance.It was a great meal! Less

I finally had the chance to visit Kizuna, a renowned sushi restaurant in Kyobashi that is known only to those in the know! First-time visitors usually can’t get a reservation, so you have to rely on regulars to bring you along. Even regulars have to wait several months, and the first seating at 6 PM is reserved for those who have been coming for years!After waiting two years, I was finally brought in for the first seating! The head chef, dressed in a chef's coat reminiscent of a French chef, exudes an impressive aura, having once been a surfer.Every dish, starting from the appetizers, is crafted with great care, using the finest ingredients of the day, prepared right in front of you. The calm atmosphere of the restaurant allows you to feel the chef's dedication and craftsmanship in the wonderful dishes!The sushi is made with aged fish, delivering an incredible depth of flavor that leaves you speechless. It makes you question everything you thought you knew about sushi!The rice has a slight core and a soft acidity, served at a pleasantly warm temperature! The presence of the rice is just as remarkable as the delicious fish.Moreover, the temperature of the rice changes from the very first piece, tailored to match the fish. This attention to detail is truly impressive. The dedication and skill are evident in every aspect.It’s practically art.The origin of the ingredients doesn’t even matter at this level. You get a substantial variety of dishes.I was completely satisfied.This time, I was invited last minute to take the place of someone who couldn’t make it, as a spot opened up.I don’t know when I’ll be able to come again, but I definitely want to return! Less

It has become really difficult to make a reservation here... I used to visit regularly during my business trips to Kansai, but now it's one of the hardest places to book! Miraculously, there were some openings later in the evening, and I was thrilled to visit again after such a long time.- Aji (Horse Mackerel) Sushi- Shellfish Soup- Akashi Sea Bream- Harii Squid- Sawara (Spanish Mackerel)- Tachiuo (Cutlassfish)- Hotaru Ika (Firefly Squid) Steamed Sushi- ★Tanaka Rokujugo- Grilled Anago (Sea Eel)- Grilled Anago with Miyagi's Best Nori- Ken-saki Ika (Swordtip Squid) with Iwa Nori- Oyster- Sardine in Oil- Ankimo (Monkfish Liver) with Ise's Best Nori- ★Jikon- Mozuku (Seaweed)- Kawahagi (Thread-sail Filefish)- Akami (Red Meat)- Shiitake Chawanmushi (Savory Egg Custard)- Toro (Fatty Tuna)- Kohada (Gizzard Shad)- Shiro Ebi (White Shrimp)- Bafun Uni (Sea Urchin)- Simmered Hamaguri (Clam)- Simmered Anago- Toro-Taku (Fatty Tuna with Pickled Radish)- Akadashi (Red Miso Soup)- Tamago (Egg)As always, the lineup is overwhelming! The original flow from sushi rolls to soup feels nostalgic. The oyster sushi was served on a spoon, and I was finally reassured that I had returned to Sushi Kizuna (laughs).Even with this many dishes, the seamless execution, teamwork among the staff, and how they handle customers is truly an art form.Not only in Tokyo but also in Kansai, sushi restaurants are experiencing skyrocketing demand. Given this performance, it's no wonder reservations are so hard to come by...Please continue to shine in the charming town of Kyobashi, a beacon of hope for the common people. Less

I was invited by my mentor to visit this restaurant, and I have learned so much from them.I hear that only those with reservations can book the next available slots, making it quite a challenging place to get into.Being able to go to such a place raises my expectations.I was surprised by the variety of dishes.In short, everything was delicious!!The seasoning of the individual dishes really brought out the flavors of the ingredients, making them exceptionally tasty!!The sushi had an incredible harmony between the rice and the toppings, and it was unbelievably delicious!!I feel so fortunate to be taken to such a wonderful restaurant.I’m also thrilled to be able to join again next time…It’s not just about the connection with the restaurant, but also the connections between people.I believe we should always cherish these relationships with a sense of gratitude.It was a truly satisfying meal! Less

My first visit to Sushi Kizuna!Mie SaboshiTai (Sea Bream)Akashi Tako (Octopus)Tachiuo (Cutlassfish)AbaloneUnagi (Eel)Miyagi Anago (Conger Eel)Kensaki Ika Mozuku (Squid with Seaweed)Hokkaido Senpou Shikaki (Oysters)Choshi Iwashi (Sardines)Ankimo (Monkfish Liver)Awaji Island Kisu (Sweetfish)Chutoro (Medium Fatty Tuna)Chawanmushi with Tokushima Shiitake and SanshoNodoguro (Blackthroat Sea Perch)Kohada (Gizzard Shad)Hokkaido Ama Ebi (Sweet Shrimp)Hokkaido Rishiri Kitamurasaki Uni with Bubble Soy SauceKuwana Ni Hama (Boiled Clam)Ni Anago (Boiled Conger Eel)Awaji Island Shiba Ebi Tamago (Shrimp Egg)Bettara-zuke (Pickled Radish)Ariake No.1 Nori Toro Taku Maki (Seaweed with Fatty Tuna Roll) Less

Sushi Kizuna is a renowned restaurant, and once you taste the food, you'll understand why it's so hard to get a reservation! The red vinegar rice melts in your mouth, perfectly enhancing the flavors of the toppings. Not only the nigiri, but also the appetizers served at the beginning are meticulously prepared and pair excellently with the drinks. The friendly service from the head chef makes it easy to relax and enjoy your meal. The course is filled with delightful surprises from start to finish, leaving you wanting to come back again. This is truly one of Osaka's representative sushi spots! Less

This sushi restaurant offers a luxurious yet relaxed dining experience. The interior has a calm atmosphere, and one of its charms is being able to watch the skilled chefs at work from the counter. I opted for the omakase, and each piece showcased the quality of the ingredients, perfectly balanced with the rice. The dishes were thoughtfully composed using seasonal ingredients, keeping the experience enjoyable until the very end.The warm hospitality from the head chef and staff, who provided explanations of the dishes while maintaining a comfortable distance, made me feel at ease even as a first-time visitor. This place is perfect for special occasions or meals with loved ones, and I highly recommend it for those days when you want to indulge a little. If you're looking for delicious sushi in Osaka, this is a must-visit. I look forward to returning in a different season to savor the seasonal offerings. Less

Osaka has many delicious sushi restaurants, but few can match the quality at this price. Every time I visit, I am reminded that this place never disappoints.On this day, I enjoyed the chef's meticulous craftsmanship in the sushi.What stood out the most was the deliciousness of the nori (seaweed). When I had the hand rolls, the fragrant aroma and crispy texture were prominent, enhancing the ingredients while maintaining a strong presence. I could say that I come here just to enjoy this nori.The medium fatty tuna and red meat also showcased the quality of the ingredients, and I could feel the attention to detail in each piece. Even the grilled items were well-executed, making for a highly satisfying experience from start to finish.The balance of cost performance and quality is truly remarkable, making it a place I can confidently recommend to first-time visitors.Having been a regular for nearly 10 years, this is a beloved restaurant that always makes me want to return. Less

I was invited and visited Sushi Kizuna for the first time in three months.The counter has 12 seats and is frequented by 5 groups of regulars.We started with a bottle of HEARTLAND beer and toasted with my companion.The omakase course began.[Omakase Course] Today's main tuna: Miyagi◊ Hirame (Flounder) Sushi from Wakayama◊ Shijimi Clam Soup from Lake Shinji, Mie◊ Tai (Sea Bream) from Akashi◊ Sawara (Spanish Mackerel) from Himi◊ Tako (Octopus) from Akashi◊ Akamutsu (Red Sea Bream) from Miyagi◊ Abalone Sushi◊ Anago (Conger Eel) with Wasabi from Awaji Island◊ Anago Sushi Roll from Awaji Island◊ Ken-saki Ika (Squid) with Aomori Seaweed◊ Senpochi Oysters◊ Sardines from Choshi, Chiba◊ Yoyochi Ankimo (Monkfish Liver) with Nara Pickles◊ Mie Ise Bay Seaweed with Sushi Rice◊ Mozuku Seaweed from Ishikawa◊ Harii Ika (Squid)◊ Marinated Red Fish◊ Fukushima Shiitake Mushroom with Sansho in Chawanmushi (Steamed Egg Custard)◊ Chutoro (Medium Fatty Tuna)◊ Kohada (Gizzard Shad) from Kumamoto Amakusa◊ Shiro Ebi (White Shrimp) from Toyama◊ Rishiri Kitamurasaki Uni (Sea Urchin) with Bubbles Soy Sauce◊ Miso Soup◊ Hamaguri (Clam) from Kuwana◊ Anago (Conger Eel) from Awaji Island◊ Toro-taku Roll (Fatty Tuna and Pickled Radish)◊ Tamago (Egg)◊ Bettara-zuke (Sweet Pickled Radish)◊ HEARTLAND◊ Japanese Sake Tanaka Rokugo from Fukuoka◊ Japanese Sake Toichi from Saga◊ Japanese Sake Matsuno Tsukasa from Shiga◊ Japanese Sake Jikon from Mie◊ Japanese Sake Tajima from HyogoThe appetizers and nigiri were consistently delicious and of high quality.Among the appetizers, the firm Tai, the well-marbled Akamutsu, the flavorful Abalone Sushi, the rich Anago that allowed for a taste comparison, and the plump, milky Oysters were highlights.In the nigiri, the aromatic marinated fish, the fatty Chutoro, the perfectly paired Kohada with sushi rice, the sweet Shiro Ebi, and of course, the delicious Anago stood out.I thoroughly enjoyed the appetizers, nigiri, and drinks on this day.It was a great meal!Looking forward to the next visit in September! Less

I finally had the chance to visit Sushi Kizuna, a place I had longed to go to! My expectations were high since I had wanted to come here for so long, but they were definitely exceeded. First, I was amazed by the variety of appetizers. The volume and quality were enough to satisfy anyone! - Hiraji, pressed sushi - Shimane Shijiki Lake soup - Akashi sea bream - Toyama Himi sawara - Akashi octopus - Sawara jelly - Tokushima Naruto abalone, liver, Aomori dried scallops, red vinegar sauce - Akashi grilled eel - Grilled eel, nori (Miyagi) - Nagasaki swordfish somen - Hokkaido Senpoji oysters - Chiba Choshi sardines - Hokkaido Yoichi ankimo (monkfish liver) with Nara pickles - Mie Ise Bay nori - Ishikawa mozuku (seaweed) - Akashi squid Then we moved on to the nigiri. - Ishikawa hon-maguro (bluefin tuna) - Tokushima shiitake with sansho - Chutoro (medium fatty tuna) - Kumamoto Amakusa kohada (gizzard shad) - Toyama shiro ebi (white shrimp) marinated in kombu - Uni (sea urchin) - Hokkaido Rishiri kita murasaki uni - Kuwana boiled clam - Boiled eel with sansho - Ariake nori with toro-taku (fatty tuna and pickled radish) - Awaji Island tamago (egg) You can really feel the care put into each dish, and the satisfaction level for each item was high. What stood out the most were the abalone, white shrimp marinated in kombu, and the uni. The quality of the ingredients was excellent, and the extra touches really enhanced their appeal. It was a course that kept me excited throughout, and I finally understood why I had wanted to come here for so long! I left feeling completely satisfied after my first visit. It was a great meal! (•́✧•̀) Less

Every visit leaves me in awe.The sushi here has an exceptional aroma that rises the moment it touches your palate. It’s not just the deliciousness of the ingredients; the harmony of temperature, craftsmanship, and the rice creates a remarkable flavor experience that makes you want to describe it as "sushi you can smell."As soon as you take a bite, the flavors explode, and the aftertaste lingers for a long time. This experience is hard to find at other restaurants.I believe this place boasts one of the highest satisfaction levels in Osaka. Once again, it exceeded my expectations with its outstanding offerings.For JPY 24,000, including soft drinks (tea), you get an overwhelming 24 pieces, both in quality and quantity. You will leave completely satisfied. Less

Even when I try sushi in other prefectures, I still think the sushi here is the best. The texture and temperature of the red vinegar rice are exceptional. I would say it represents not just Kansai, but sushi from all over Japan. It's worth visiting Osaka just for this restaurant.○ SashimiWakayama's Hirame (flounder) sushiShijimi clams and asari clams from Lake Shinji, with a Nagano mushroom soupSea bream from AkashiWara-smoked Himesawara from ToyamaChopped octopus from AkashiChiba's Tachiuo (beltfish) with jellyTokushima's steamed sushi with abalone, Aomori dried scallops, and red vinegar sauceGrilled anago (conger eel) from AkashiHand-rolled sushi with grilled anago, the first catch from MiyagiAomori's Iwanori seaweed and Kensasaki squid in a somen-styleOysters from Urakawa, MieOil-pickled sardines from Choshi, ChibaAnkimo (monkfish liver) from Yoichi, Hokkaido, with Nara picklesHand rollsIshikawa's Mozuku seaweed○ NigiriHarii squid from AkashiHonmaguro (bluefin tuna) from Fukuoka, KyushuChawanmushi (savory egg custard) with shiitake mushrooms and sansho pepper from IwateChutoro (medium fatty tuna)Shiro ebi (white shrimp) from Toyama, marinated in kombuSmall horse mackerel from ShimaneAomori's Oma Kitamurasaki uni (sea urchin) with foam soy sauceWhite fish with red miso soup and Aosa seaweed from MieSimmered clams from Kuwana, MieSimmered anagoToro-taku (fatty tuna and pickled radish) with Arai nori (seaweed)Sea bream and shrimp from Awaji Island in an egg dishAdditional:Kinmedai (red snapper)The highlight of today was the simmered anago! It was so large that I couldn't fit it in my mouth in one bite—it practically hung out of my mouth! And it was so tender that I truly awakened to the deliciousness of anago. Less

鮓 きずな
都島
食通がこぞって通う予約難易度高めの実力派鮨店
コースは店の全てを注ぐおまかせコース1本勝負
トップは丸々太った牡蠣界のベビーカステラ
濃厚な旨みがじわり広がり名残惜しく大切に完食
トロは文字通りトロける熟成された極上仕立て
口へ運べば一瞬で溶け消える罪深き幸福感
ふわとろ鰻に脂ノリ甘みのある白身に最高なウニ
握りは熟成.昆布締め.漬け.炙りと下仕事が圧巻
空腹全開の雛鳥状態でもテンポの良い提供が嬉しい
素材活かす繊細な仕事ぶりに終始唸らされループ
一貫ごとに表情変わる単調さ皆無の一握入魂
再訪のお誘いを願わずにいられない大好きな鮨店
お弟子さんとの掛け合いまで絵になる腕のある大将が切り盛り
20260521
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🍣おまかせコース 20.000円ちょい🍣
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鮓 きずな
大阪市都島区都島南通2-4-9
藤美ハイツ 1F
106-6922-5533
営業時間
火～土曜日 18:00～23:00
日、祝 17:00～23:00
定休日 月曜日 Less

Saba (Mackerel) Sushi from Choshi Sea Bream from Akashi Bonito from Kesennuma Octopus from Akashi Swordfish from Kagoshima Ezo Abalone from Miyagi Grilled Anago (Sea Eel) from Akashi Squid Somen from Nagasaki Oysters from Mie Mehari Sushi from Ishinomaki Ankimo (Monkfish Liver) from Yoichi Mozuku Seaweed Harii Ika (Flying Squid) from Akashi Chawanmushi (Savory Egg Custard) with Shiitake from Okayama Hon Maguro (Bluefin Tuna) from Aomori, Iwasaki Chutoro (Medium Fatty Tuna) Shiro Ebi (White Shrimp) with Kombu Koaji (Small Horse Mackerel) from Shimane Bafun Uni (Sea Urchin) from Hamachiku, Hokkaido Aka Dashi (Red Miso Soup) with Aosa Seaweed from Mie Nihama Clams from Kuwana Simmered Anago (Sea Eel) Toro Taku (Fatty Tuna with Pickled Radish) Less

This is my 75th visit.On the day of my reservation,I arrived at the restaurant on foot from Kyobashi Station, as usual!I wanted to meet up with two others, but due to the typhoon, the trains were stopped, and I arrived significantly late!Entering the restaurant for the first round!And now, the Kondo Theater begins!【Appetizers】- Sushi with Hirame from Wakayama Prefecture- Shellfish Soup (Kujukuri Clam, Nagano Hiratake Mushroom, Shijimi from Lake Shinji)- Tai from Akashi- Sawara from Himi, Toyama- Tako from Akashi- Tachiuo from Kagoshima- Abalone Sushi from Naruto- Anago (Conger Eel) with Akashi-style Grilled Eel- Anago Hand Roll with New Seaweed from Miyagi- Iwanori from Aomori and Ika from Nagasaki- Semposhi Oysters Sushi- Mehikaru from Ishinomaki, Dried Scallop Miso- Ankimo from Yoichi & Seaweed (Best Seaweed from Ise Bay, Mie Prefecture)- Mozuku Jelly from Ishikawa PrefectureToday, the Sago fish was outstanding!Now, onto the sushi!【Sushi & Others】- Harii Ika from Akashi- Hon Maguro Akami from Fukuoka Prefecture- Chawanmushi with Shiitake and Sansho from Tokushima Prefecture- Hon Maguro Toro from Iwasaki, Fukuoka Prefecture- Kohada from Amakusa- Shiro Ebi from Toyama, Kombu-zime- Kitamurasaki Uni with Foam Soy Sauce from Rishiri, Hokkaido- Boiled Clam from Kuwana- Boiled Anago- Toro Taku (Ariake Nori)- Clear Soup with White Fish (Sawara) and Miso from Mie Prefecture- Tamago (Egg) from Awaji Island with Shiba Shrimp- BettaraToday was amazing as always! Especially, the marinated Akami tuna was excellent.Thank you, Kondo-san, as always.Currently, Tabelog rating: 4.31 Less

This is an incredibly popular restaurant offering the best value for delicious sushi and seafood dishes, with an endless array of mouthwatering options. Enjoy the chef's exquisite skills at the counter while savoring fine sake from all over Japan, paired with the best side dishes. Starting with Wakayama's Hirauji rolled sushi, followed by Shinjiko clam soup, Akashi's Harii squid, and Akashi sea bream topped with salt or wasabi and ponzu jelly, along with Gikyō cold sake. Then, we had Akashi octopus and abalone soup, Akashi grilled eel with wasabi, a small dish of Kensaki squid, and a hand roll of anago (conger eel) with Miyagi's top seaweed. Next came Hōken cold sake, Mie prefecture's raw oysters served on a spoon, boiled sardines from Chiba, and Hokkaido's Yoichi's anko (monkfish liver) with Ise Bay seaweed and vinegared rice. We also enjoyed Shizuoka's mozuku seaweed with Shizuku cold sake, Akashi sea bream nigiri with kombu, Aomori's hon-maguro (bluefin tuna) nigiri, Iwate's shiitake mushroom chawanmushi (steamed egg custard), hon-maguro chutoro (medium fatty tuna) nigiri, kohada (gizzard shad) nigiri, and Toyama's shiro ebi (white shrimp) nigiri. For the soup, we had vinegared rice topped with Hokkaido's Hamachiku sea urchin and bubble soy sauce, seaweed miso soup, Kuwana's clam nigiri, and boiled eel nigiri. We also had Arian's top seaweed toro-taku hand roll, Awaji Island's egg-cooked castella, and bettara-zuke (sweet pickled daikon). In total, there were an astonishing 30 dishes! The chef's personality and the care put into each dish were truly impressive. I left feeling completely satisfied. It was a great meal! Less

A highly skilled sushi restaurant that food enthusiasts flock to, known for its challenging reservation process.The course features a single omakase option that showcases the best of the restaurant.The highlight is the plump, rich oyster, reminiscent of a baby castella, with a deep umami flavor that lingers, making it a bittersweet experience to finish.The fatty tuna is literally melt-in-your-mouth, aged to perfection, delivering a sinful bliss that disappears the moment it touches your palate.With fluffy, tender eel, sweet white fish, and the finest sea urchin, each bite is a delight.The sushi preparation is impressive, featuring aging, kombu curing, marinating, and grilling techniques that are truly remarkable.Even when you're ravenously hungry, the prompt service is a pleasant surprise.The delicate craftsmanship that brings out the essence of the ingredients leaves you in awe, creating a loop of satisfaction.Each piece of sushi varies in expression, ensuring there’s no monotony in this heartfelt offering.I can’t help but wish for an invitation to return to this beloved sushi spot.The master chef, skilled enough to make even the banter with his apprentice look good, runs the show.Omakase Course: Just over JPY 20,000Sushi Kizuna2-4-9 Miyako Minami-dori, Miyako-ku, Osaka CityFujimi Heights 1F106-6922-5533Business Hours:Tuesday to Saturday: 18:00 - 23:00Sunday and Holidays: 17:00 - 23:00Closed on Mondays. Less

Note: My rating takes into account various factors, not just the taste of the food, but also the chef's personality and cost performance.【Reservation】I have a reservation slot. Since new reservations are not accepted, please ask someone who has a slot if you want to visit.【Dining Style】Two people with a friend.【Dishes Ordered and Prices, Especially Delicious Dishes】The sushi course plus take-away grilled mackerel sushi was around JPY 27,000. I’ve posted about this many times, but the sushi here is truly delicious. The flavor of the rice and the way it’s shaped are excellent, and the balance between the toppings and the rice is outstanding. All the dishes are delicious, but on this day, I particularly enjoyed the hot firefly squid sushi, oysters, anago (conger eel), sawara (Spanish mackerel), marinated tuna, chu-toro (medium fatty tuna), and toro-taku (fatty tuna with pickled vegetables). The tuna dishes were especially exquisite. It’s truly appreciated to have such high-quality tuna at this price. I forgot to take a picture of the take-away grilled mackerel sushi, but it was very tasty. I plan to get it as take-away again.【Staff Service and Response】The chef is very pleasant. Watching him skillfully prepare the dishes is enjoyable. The female drink servers are also very attentive.【Atmosphere of the Restaurant】The restaurant has a very comfortable, clean, and beautiful Japanese-style atmosphere.【Cost Performance】Super high cost performance.【Will I Visit Again?】I will definitely return. Less

[Osaka/Kyobashi]Sushi Kizuna, a famous restaurant in Kyobashi, is my favorite sushi spot in Kansai.It’s a two-turn restaurant where everyone starts at the same time.From the moment you step inside, the atmosphere feels unique, and I always get excited when the charming chef appears.One of the highlights is that you can enjoy your meal while watching the chef's skilled hands from any seat.Although it’s a course meal, they serve various appetizers and sushi before the main sushi, which adds to the overall satisfaction.✨The sushi, in particular, has the perfect balance of rice and toppings, and the temperature is just right, making it melt in your mouth.It’s a beloved restaurant where I can spend truly special moments.Reservations can be quite challenging, but I definitely want to go back. Less

☑︎ Hiraji Sashimi~ Sashimi ~☑︎ Akashi Sea Bream☑︎ Akashi Needle Squid☑︎ Spanish Mackerel☑︎ Sawara with Ponzu☑︎ Hotaru Ika Rice Bowl☑︎ Grilled Conger Eel☑︎ Seaweed Grilled Conger Eel☑︎ Swordtip Squid Somen☑︎ Mie Prefecture Urakumura Oysters on a Spoon☑︎ Chiba Prefecture Sardines☑︎ Anko (Monkfish Liver)☑︎ Anko Seaweed Roll☑︎ Ishikawa Prefecture Mozuku~ Nigiri ~☑︎ Akashi Kawa Hagi☑︎ Sado Island Hon Maguro (Bluefin Tuna) Marinade☑︎ Shiitake and Sansho Chawanmushi (Savory Egg Custard)☑︎ Chutoro (Medium Fatty Tuna)☑︎ Amakusa Kohada (Gizzard Shad)☑︎ Toyama White Shrimp☑︎ Bafun Uni Rice Bowl☑︎ Simmered Clam☑︎ Simmered Conger Eel☑︎ Toro-Taku Hand Roll☑︎ Tamago (Egg)☑︎ Bettara-zuke (Pickled Daikon)My personal top three are:1st: "Hiraji Sashimi"I was really hungry, and the aroma of the Hiraji while it was being prepared was already delicious... I could have eaten about five pieces!2nd: "Hotaru Ika Rice Bowl"It's in season! The unique aroma of hotaru ika was absent, and it was truly impressive how delicious it was. The mixed rice underneath was also tasty.3rd: "White Shrimp Nigiri"While I usually prefer Kawa Hagi in nigiri, on this day, the white shrimp tasted the best! It was sweet and melted in my mouth—absolutely amazing.I was invited this time and it had been a while since my last visit to Kizuna! Thank you so much.It was a great meal! ∠(　˙-˙ )／✧ Less