Sushi Genya Miyako Rikyu
The cooking begins during transportation.
We purchase carefully selected ingredients from all over Japan from "Fukahiro," a long-established fish store founded in 1905 at Kuromon Market in Osaka. Fresh fish, prawns, turban shells, and other shellfish are airlifted alive on the same day. Ingredients that taste better when aged are prepared by Fukahiro as specified by our store, and then aged for 3 to 4 days before transport. Genya is particular about the cooking process, starting from the transportation stage.
*Ingredients available vary depending on the day. Please call for details.
To ensure that you can enjoy crispy tempura
At our restaurant, we serve our carefully prepared tempura in a batter made from a unique blend of "Sirius," which is made from 100% Hokkaido wheat, to create a thin, crispy batter.
We use carefully selected seasonal ingredients, mainly Miyakojima vegetables such as bitter melon, island scallions, and mozuku seaweed.
*Ingredients available vary depending on the day. Please call for details.
Ingredients unique to Miyakojima, Okinawa
You can also enjoy seafood unique to Okinawa, such as Akajin and Akamachi, Okinawa's three most luxurious fish, and spiny lobster, Miyakojima vegetables such as island scallions, and the rare beef "Miyako beef," which is only sold in a few stores on Miyakojima.
*Due to procurement circumstances, it may not be available on some days. If you would like to have it, please contact us in advance by phone.
コースのご案内
Seating Information
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Counter seats: 8
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Private table seating (maximum 10 people)
*Please confirm by phone -
Separate private room (maximum 6 people)
*Please confirm by phone
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Head Chef Hirotsugu Nakano
He started his career as a chef at the age of 18, and after graduating from Tsuji Culinary Institute, he trained at the long-established Osaka restaurant "Fukuki Sushi". After that, he gained experience in hotels and opened his own sushi restaurant. He is currently working in the catering industry, having set up a catering department at "Sushi Bar Genya" in Fukushima, Osaka, to focus on the catering industry, and is working hard mainly in the Kinki region. He also serves as a part-time instructor at his alma mater, Tsuji Culinary Institute.
Store details
