In classic Naniwa (Osaka) kappo style, Koryu Keishin offers an extensive à la carte menu, prepared from Kansai ingredients. The pride of the house is its clear soup made with makombu kelp stock. Vegetables are used in generous measure: summer dishes include vinegared eel and Kema cucumber, 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’.