In classic Naniwa (Osaka) counter-restaurant style, Koryu Keishin offers a menu running to over 70 items, mostly à la carte. His pride is the clear soup made with soup stock from ma kombu kelp. Vegetables are used generously: summer dishes include vinegared unagi and cucumber made with Kema cucumbers, while in winter yam from Tondabayashi is deep-fried in a batter made from powdered rice crackers.  Char-grilled seafood from Osaka Bay and Kawachi duck are a delight. This sister shop of Koryu is on a quest for ‘the new flavours of Naniwa’.