Awesome!

+3

It's a really delicious KUSHI-KATSU(which means that some vegetables, beef, or fish are fried a little deep) they serve.

Kushitei near Haruki Station. For kushikatsu, they serve recommendations in a course style until you say stop. Ordering a la carte is also possible. All the staff members are pleasant and the atmosphere is great.

+3

I visited "Kushitei", located in Harukiwakamatsu-cho, Kishiwada City, Osaka Prefecture. This restaurant is a hidden gem where you can fully enjoy authentic kushiage fried by a skilled chef in a refined atmosphere. Inside, counter seating with a clean feel is central, and subdued lighting creates a relaxed, adult atmosphere. I felt that watching each kushiage being carefully fried right in front of me was part of the dining pleasure. The biggest attraction of this restaurant is the omakase style where seasonal ingredients and creative kushiage are served one after another until you say "Stop." The kushiage served at the best timing is truly "a continuous series of freshly fried deliciousness," and the excitement of wondering what skewer will come next is irresistible. This time, I thoroughly enjoyed various carefully selected kushiage in that omakase style. ■Various Kushiage (until you say stop) The kushiage I had on this day varied widely, from traditional ones to original creative ones. What all the skewers had in common was that the batter was extremely thin, light, and didn't feel heavy with oil at all. It was high-quality kushiage that showcased the chef's high skill. Shrimp: Appearing first, the shrimp kushiage can be called the face of the restaurant. The batter is crispy, and the shrimp inside has a springy texture and concentrated rich sweetness, making it a simple yet moving deliciousness. Beef: High-quality beef is exquisitely cooked, making it surprisingly juicy inside the batter. The umami of the meat combined with the batter to create a melting sensation in the mouth. Seasonal Seafood (like Squid): Kushiage using seasonal seafood locks in the delicate umami of the ingredients within the batter. You could enjoy the fluffy texture of whiting (kisu) and the chewy texture of squid. Vegetable Skewers (Asparagus, Lotus Root, etc.): Vegetable skewers maximized the natural sweetness of the ingredients by being fried. Especially the asparagus retained its freshness and crispness, making it healthy yet highly satisfying. Creative Skewers (Cheese, Mochi, etc.): The playful spirit and sensitivity of this restaurant shine in the creative skewers. For example, the skewer using monkfish liver (ankimo) harmonized rich umami with the savory crunch of the batter, creating a luxurious taste that pairs well with alcoholic drinks. Each kushiage was accompanied by optimal seasonings such as special sauce, salt, or lemon, allowing me to enjoy a different flavor with every single skewer. Thanks to the light batter that didn't feel greasy, the deliciousness made my hand reach out one after another, making me hesitate when to say "Stop." Overall, I felt that "Kushitei" is a wonderful restaurant that offers quality capable of overturning the concept of kushiage as a dish and a high-quality space. The chef's careful work, carefully selected seasonal ingredients, and a course structure that never bores create the ultimate dining experience. Despite its location in Kishiwada, the sophisticated atmosphere that holds its own against top-tier urban restaurants can be confidently recommended for a wide range of purposes such as dates, anniversaries, and meals with loved ones. This continuous series of freshly fried deliciousness and comfortable space was truly a blissful moment. I sincerely thank "Kushitei" for allowing me to fully appreciate the depth of kushiage and the chef's high skill.

+3

A kushikatsu restaurant I've been curious about for a while due to good reviews. It seems to be a long-standing establishment with a quaint building over 40 years old. Inside a folk-house-style interior with jazz playing, it's classy and leaves a very good impression. They say if you order the kushikatsu course, they will automatically serve recommendations until you say stop, but I ordered a la carte. Overall, nothing I ordered was a miss. Particularly delicious were the beef, namafu (raw wheat gluten), eggplant gyoza, chicken and green onion (torinegi), and asparagus. The staff are all middle-aged women, and their attentiveness is top-notch. Even when asking for cold water, they go as far as asking whether to put ice in it. The mentaiko chazuke at the end topped with plenty of mentaiko was exceptionally delicious. Definitely coming back.

+3