生産者直営 海鮮居酒屋 Rikusui

Kaisen Kobore Sushi" is a fresh and hearty sushi restaurant directly managed by the producer! Great taste! Luxurious seafood izakaya where you can enjoy sushi and tempura in an order buffet style (Seafood izakaya Rikusui, Chuo-ku, Osaka City)

Advertisement This article is an advertisement of the advertiser ( 生産者直営 海鮮居酒屋 Rikusui).

生産者直営 海鮮居酒屋 Rikusui

*This article is an advertisement for the advertiser ( 生産者直営 海鮮居酒屋 Rikusui). The article contains the writer's opinions.
The prices in the article are the prices at the time of the interview.

Chuo-ku, Osaka City Recommended #Producer-owned Seafood Izakaya Rikusui #Producer-owned restaurant #Seafood Izakaya #Rikusui #Rikusui #Rikusui #Buffet style #Table order #3 hours #1 1/2 hours #All you can eat #Women, children, senior discount #Sushi #Tempura #Today's recommendation #Over-sized #‼️ Tuna kamayaki #Land farmed #Misaki salmon #Land blowfish #Osaka #Osakamon #Freshness #High quality #Osaka specialty

Producer-owned seafood izakaya Rikusui offers seasonal seafood purchased from its own "land-based aquaculture" operation in an order buffet style.

A two-minute walk from Namba Subway Station. It is located in a lively area close to Ebisubashi Bridge.

There are three types of buffet courses!

Extra-large boiled conger eel* (available only at "Oshio")

Extra Large Eel *Only at "Oshio

Rikusui is a producer-operated seafood tavern that mainly offers buffet courses for table orders.
The menu includes sushi, tempura, a la carte dishes, and many other dishes using the freshest seasonal seafood.

There are three types of courses: "Oshio" 7,150 yen (tax included), "Chuchio" 6,050 yen (tax included), and "Koshio" 4,378 yen (tax included).
*For each course, elementary school students receive a 1,500 yen discount, women and seniors (65 and older) receive a 1,000 yen discount, and children under 5 years old are free.

The "Oshio" and "Naka-tide" courses are limited to three hours, while the "Ko-shio" course is limited to one and a half hours, and the dishes that can be ordered vary depending on the course.
You can check the menu by the color markings on the menu chart.

The "extra large boiled conger eel" (top image), which can be ordered only with the "Oshio" course, is equivalent to four pieces of rice, while the "extra large eel" (bottom image) is equivalent to three pieces of rice. The "extra-large eel" (bottom image) is equivalent to three pieces of rice.

Kaisen Kobore Sushi" *Only available in "Chuchio" and "Oshio.

Not only is the sushi fresh, but the volume is also appealing!
Kaisen Kobore Sushi" is a popular menu item that allows you to enjoy a variety of seafood in abundance.

A wide variety of standard "nigiri-zushi" is also available.
They use ingredients from their directly managed fishmonger and purchase fish at the market every day.

The fish is served fresh, so customers can enjoy the fresh, fatty taste of the fish.

Kochi Kaisen Yukke" *Only available in "Chuchio" and "Oshio

A luxurious dish of finely sliced fresh fish with fresh egg yolk.

Freshly prepared Tempura with a little extra care

Tempura" *Orderable in all courses. Tempura can be ordered in all courses, but the menu differs for each course.

At Rikusui, you can also enjoy authentic Japanese cuisine with a little extra care.

The tempura, which is carefully deep-fried to order, includes not only fresh fish, but also vegetables and meat, offering a wide variety.

This is the restaurant's top recommendation! Extra Large ‼️ Tuna Kama-yaki

Extra Large ‼️ Tuna Kama-yaki

In addition to the regular menu, the "Today's Recommendation," which changes depending on the season and availability, is also noteworthy!
The seasonal delicacies of the season are offered.

The "Extra Large ‼️ Tuna Kama-yaki" is the most popular menu item at Rikusui, a producer-operated seafood tavern.

It is considerably larger than the kama of sea bream or yellowtail, and has a great impact!
It is also said to be the most time-consuming menu item, as it is cooked slowly and carefully all the way through.

It is an all-you-can-eat luxury, so be sure to try it when you see it.
*It may be out of stock due to unstable supply. Please contact the restaurant for details.

What "Rikusui" is working on

According to the official website of Rikusui Corporation (hereinafter referred to as "Rikusui"), the self-sufficiency rate of edible seafood in Japan peaked at 100% in the 1980s, and currently 40-50% is dependent on imports.

The owner of Rikusui, a producer-operated seafood tavern, who was involved in tuna farming at Kinki University and has experience as an on-site manager at a major fishery company's fish farm, has decided to use "land-based aquaculture" to break through the situation that will make it impossible to eat delicious domestically produced fish as much as before. The owner of Kaisen Izakaya Rikusui uses the "land aquaculture" method to break the trend of not being able to eat the delicious domestic fish as much as before.

Features of "land-based aquaculture" that Rikusui is proud of

The "land-based aquaculture" business site is located in Awawa, Misaki-cho, Sennan-gun, Osaka.
The breeding water is a "free-flowing" method that uses clean underground seawater.

Unparalleled freshness
Because the town of Misaki, Osaka is about an hour's drive from the center of Osaka, fresh fish can be delivered to Osaka, Hyogo, and other areas.
Although the fish is transported live, it is delivered in a stress-free, high-quality condition to save time.

Artificial Seedling Specifications
Seedlings hatched from eggs are used, and immature natural fry are not used, leading to the conservation of natural resources.

No use of antibiotics

●Reduction of transportation costs
Reduces transportation costs by cultivating fish close to the place of consumption. This reduces prices and delivers fish of the freshest quality.

Reduction of food loss
No excess inventory, so only what is needed when it is needed.

Reduction of industrial waste
Use of recyclable materials for tanks in preparation for equipment replacement.
Earth-friendly initiatives, such as not discharging marine plastics.

Land-based aquaculture" of land and water started with the desire to "bring specialty products to Osaka and fresh, delicious fish to Osaka."

The company delivers fresh fish daily to its own restaurant, "Rikusui Producer-Owned Seafood Izakaya," as well as to about 200 other restaurants in Osaka City and its suburbs and Hyogo Prefecture.

The fish is also selected as an "Osaka product.

Rikusui farms Misaki salmon, Rikusui tiger puffer, Rikusui kuei, Rikusui flatfish, and more.

The image shows the cultivation of land-based torafugu.
The fish is produced in Nagasaki, and the long distance required to transport it to Osaka places stress on the fish, but land-based water has the advantage of being able to transport the fish in a short time in fresh condition. The fish is stress-free and can be served to restaurants in high quality.

The land-based torafugu is also certified as an Osaka product (agricultural, livestock, forestry, and marine products grown and produced in the Osaka area).

Misaki Salmon" *Image taken from official Instagram

Misaki Salmon" served at "Producer-owned Seafood Izakaya Rikusui" from March to May during the production season is also "Osaka-produced (mon)".

In Japan, Norwegian salmon takes about five days to arrive, but Rikusui's "Misaki Salmon" can be delivered to Osaka and Hyogo in a few hours.

Because it can be tasted in extremely fresh condition, "Misaki Salmon" is also well received by customers.

A space where you can spend a relaxing time

The interior of Rikusui, a producer-operated seafood tavern, has a simple and stylish atmosphere with white as its base color. It is a space where you can relax even if you stay for a long time.

Semi-private tatami rooms and counter seats are also available.

Rikusui is a seafood izakaya where you can enjoy a cost-effective, high quality fresh fish menu with an order buffet.

#Osaka City
#Producer-direct-operated Kaisen Izakaya Rikusui
#Producer-owned restaurant
#Seafood Izakaya
#Rikusui
#Rikusui
#Rikusui
#Buffet style
#Table Order
#3 hours
#1.5 hours
#all-you-can-eat
#Discounts for women, children and seniors
#Sushi
#Tempura
#Today's recommendation
#Extra large_‼️ tuna kama-yaki
#Land farmed
#MISAKI SALMON
#Land and water blowfish
#Osaka-grown
#Osakamon
#Freshness
#Quality.
#Osaka specialty

Date of interview: 2024.05.16

All photos are provided by the restaurant.
*This article was based on a phone interview.

* This article is an advertisement article of the advertiser ( 生産者直営 海鮮居酒屋 Rikusui). The article contains the writer's opinions.
Contents and prices are as of the time of the interview.

なおっち

I am a mother of one with a passion for good food. My hobby is visiting cafes♪

Official writer in charge of articles 146

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