Located on the 2nd floor of ANA Crowne Plaza Hotel Osaka, this is a creative tempura restaurant where you can enjoy freshly fried seasonal ingredients. [Lunch] Aoi Course - Contents: 10 pieces of tempura, 2 small side dishes, vegetable assortment, rice, dessert. Drinks are not included in the course. On this day, I enjoyed sparkling wine and plum wine. The tempura was all delicious and not greasy. The highlights were the angel prawn and Osaka-style takoyaki tempura. The takoyaki tempura was innovative and delicious as expected. Other items included wagyu fillet and vegetable tempura. They also cut the tempura in a way that made it easy to take photos of the cross-section. The course comes with rice, but for an additional 500 yen, you can upgrade to wagyu sirloin soup rice, which I did. Thank you for the delicious meal.

At "Kushiage Shunkashuutou", where artisans trained at Michelin-starred restaurants work, you can enjoy high-class kushiage dishes made with seasonal ingredients. Located in Kitashinchi at the "ANA Crowne Plaza Hotel Osaka", the restaurant exudes a sophisticated and elegant atmosphere. I had the lunch course of 10 kushiage skewers with a choice of 1 drink (7,260 yen per person). The kushiage is exquisite with minimal oil. The shiitake mushroom stuffed with meat, mapo tofu, and pork fillet left a lasting impression, but all of them were of high quality. You can enjoy the kushiage with 3 types of sauces and Okinawa salt, with the staff recommending how to eat each skewer. ----------------- Kushiage 10-piece course + choice of 1 drink Appetizer 10 skewers: head-on shrimp, mapo tofu, sweet potato, pork fillet, takoyaki, asparagus, yellowtail, wagyu beef, shiitake mushroom stuffed with meat, crab cream croquette Vegetable assortment Wagyu sirloin soup Chazuke Dessert -----------------

I used the company dinner and had a course of 10 skewers. Each skewer was delicious. There was a variety of skewers, some highlighting the natural flavors of the ingredients and others more intricate. The finale of Wagyu sirloin soup chazuke was a new dish for me, but it was very tasty. The skewers were very light, and I didn't feel heavy after eating or the next day. ¥7,260 (tax and service charge included) Appetizer: 10 skewers Vegetable platter Wagyu sirloin soup chazuke Dessert

It was a slightly upscale restaurant with a focus on skewers at the hotel. It was not the typical Osaka-style kushikatsu, but rather the batter was delicate and tempura-like. The assorted vegetables for the appetizer were colorful and beautiful. The kushikatsu was served on bread, so I expected some kind of twist at the end, but there wasn't any particular special touch, just eat it as it is. Due to its location, there seemed to be more women from Shinchi, and the service seemed to prioritize men over women. It was a bit disappointing that they would ask men if they needed more drinks, but not ask women. I think it's because of the location though.

I attended a meal with old friends. The restaurant was located on the 2nd floor of ANA Crowne Plaza Hotel, with a luxurious and sophisticated atmosphere completely different from a regular kushikatsu shop. We were guided to a private room for our meal. The lunch menu offered 3 courses and 3 set meals. We ordered the Sashimi and 12-skewer course, and started with a toast with beer. The first dish served was sweet shrimp and sea bream sashimi, followed by appetizers with elegant flavors. Then, various dipping sauces, bread, and a vegetable platter arrived. There were 4 types of sauces and the bread acted as a base for the kushikatsu skewers. The vegetable platter featured colorful root vegetables with a tasty meat miso dip. We started enjoying the kushikatsu skewers, including shrimp, sesame tofu, pork fillet, asparagus, yellowtail, shiitake mushroom stuffed with meat, cream croquette, and more. The range of skewers included traditional items as well as creative twists, with recommendations on how to enjoy them. The vegetable platter paired well with the flavorful meat miso dip. For dessert, we had clam rice and yuzu sherbet, completing our meal. While I usually enjoy traditional kushikatsu, it was a nice change to experience this sophisticated version. Overall, it was quite delicious. Thank you for the meal.

It was strange. I was able to have the colorful course lunch at a weekday price. The atmosphere was nice being inside a city hotel. However, being led to a private room made it annoying for the staff to bring each skewer one by one. Next time, I'll make sure to request a counter seat. It may seem a bit cheap to say this after eating at a discount, but I think it's better to go for the Aoi course, which is 40% cheaper than the colorful course, and pay an extra 500 yen for the finishing jyako rice to upgrade to the Japanese beef sirloin soup and tea pickles.

I made a reservation at Ikkyu Restaurant and ordered the Kaede Course for 1800 yen and a small Asahi Jukusen beer for 700 yen (all prices excluding tax). First, a plate of assorted vegetables is served with dashi soy sauce, mustard, sauce, and salt. A baguette is placed on the table, and the deep-fried skewers are placed on top of it. You can enjoy the baguette with olive oil at the end. The skewers include angel prawn, sesame tofu, Wagyu beef, sweet potato, shiitake mushroom stuffed with meat, saury with trefoil, Satsuma pork with perilla, and takoyaki, totaling 8 pieces. After that, there is jyako rice, red miso soup, pickles, and for dessert, apple sorbet. The breadcrumbs were very fine, giving more of a fritter-like texture rather than traditional deep-fried skewers. Everything was of high quality, especially the sesame tofu and takoyaki which I particularly enjoyed, although the portions were on the smaller side. I was hoping to try their collaboration with ramen, so I hope they do that again in the future.

The first ramen of the year was at Yodoyabashi Station on the Osaka Metro Midosuji Line. I walked along the river from the hotel to get there. The in-shop "Kushiage Shunkashuutou" and "Wadining Kiyono" at ANA Crowne Plaza Hotel have teamed up to create a lunch limited menu. The "Kiyono Ultimate Soy Sauce Ramen Seasonal Kushiage Gomoku" costs 1,800 yen. The atmosphere and service at the hotel restaurant are excellent. There is an impressive wine cellar visible from the counter, with a variety of brands ranging from tens of thousands to hundreds of thousands of yen. I opted for a draft beer, which cost 1,100 yen. The kushiage skewers were incredibly delicious, with a thin, crispy coating and perfectly cooked ingredients. The ramen was served next, with a beautiful amber-colored soup with a subtle seafood aroma and a soy sauce base infused with the essence of Kiyono. The noodles had a chewy texture that complemented the overall dish perfectly. The separation of the ingredients and noodles was a delightful surprise for a noodle enthusiast like me. The rare duck chashu and chirimen rice ball were elegant and delicious. This first ramen of 2020 was a great start. The total bill came to a whopping 3,000 yen.

2019-292nd Cup (17th Cup in December) ⭐ Seirokujo Soy Sauce Ramen Seasonal Kushikatsu Set Meal [Spring, Summer, Autumn, Winter × Washoku Seino Collaboration] @ Kushikatsu Shunkashuto, Osaka TP 3.34 (17 reviews; +0.2 reviews per month) [Kushikatsu] Osaka 161, Osaka City 144, Kita Ward 25 [2018/4 TP 3.53 (13 reviews) Osaka 45, Osaka City 44, Kita Ward 19] Lunch at the end of the year, 1 year and 8 months since the last visit, 2nd time ★ Kushikatsu Shunkashuto X Washoku Seino Collaboration Seino Washoku, a restaurant expanding in Osaka, collaborated with a high-end kushikatsu restaurant in a hotel. The ramen itself may be an original creation by Seino (unconfirmed). This is the 292nd cup of the year, limited to 8 cups per day (365x0.8=292), so this is the last cup of 2019. Arrived around 12:15. The owner, Mr. Harada, in a suit, also appeared from Wakayama. The restaurant had a few regular kushikatsu customers at the table seats and a fellow ramen blogger at the counter seat, Mr. Toranosuke! Congratulations on your first TV appearance! Ordered: - Draft beer (medium) ¥1000 - Seirokujo Soy Sauce Ramen Seasonal Kushikatsu Set Meal ¥1800 - ⭐ Premium Soy Sauce Ramen with Root Vegetables and Duck - Seasonal Kushikatsu (3 skewers) - Octopus rice ball - Pickles Total ¥2800 Congratulations on the new business model! Cheers! The ramen ingredients, rice ball, and ramen in a soup style arrived separately. There was a slight delay in the kushikatsu, so the photos are separate. First, the soup. The soup is based on a rich and thick animal umami combined with the depth of kombu, the fragrant scent of bonito and anchovy, all tied together with premium soy sauce. The thick noodles are about 1.5mm square in cross-section, with a smooth and supple throat sensation. The rare duck roast is juicy and rich in umami, truly exquisite. Midway through, I added the separate dish ingredients to the bowl, enhancing the umami. The octopus rice ball was delicious, and the kushikatsu was excellent, although the one-bite size made it hard to identify the fillings. Overall visit: Dinner 4.8, Lunch 4.5 Expenses: Dinner ¥13,250, Lunch ¥2,800 Ranking Check at the time of visit (Kushikatsu): 2018/4 TP 3.53 (13 reviews) Osaka 45, Osaka City 44, Kita Ward 19 2019/12 TP 3.34 (17 reviews; +0.2 reviews per month) Osaka 161, Osaka City 144, Kita Ward 25

【Kushiage Shunkashuutou (Kita-ku, Osaka City, Osaka)】Located on the 2nd floor of ANA Crowne Plaza Hotel, this is a place where you can enjoy exquisite seasonal kushiage (deep-fried skewers) and wine. Date: 19.12.30 Seino Premium Shoyu Ramen Seasonal Kushiage Set ¥1800 ●Soup [Shoyu base, seafood, pork, chicken] A subtly sweet, deep richness with a sharp acidity that enhances the umami of the ingredients. The aroma and umami of dried fish are enhanced by the slightly sweet and fragrant bonito flakes wrapped in kombu. The gentle umami of pork and the gentle animal umami of chicken elevate the umami of the broth and seafood. ●Noodles [Medium-thin, square, straight, high water content] With supple elasticity and a chewy texture, the wheat flavor spreads firmly. A light and delicate slurping feel allows the soup flavor to naturally enter, and the umami also wraps around as you chew. ●Toppings - Low-temperature cooked duck meat Moist and tender like sashimi, with a soft texture that conveys the richness of duck fat. [Others] - Mitsuba, root vegetables, green onions, white onions ●Tora's Report Starting with the soup in a kake style, the deep richness of the broth and the thickness of the seafood dashi compete and overlap, giving a sense of depth from the first impact. The animal umami, which is slightly subdued, rounds off the edges of the broth. As you progress through the soup, the noodles, which enhance the umami of the ingredients, show delicacy and blend in smoothly, maintaining a subtle balance of flavors. When you add the duck meat midway, the umami blends in, expanding the deliciousness of the trichotomy of shoyu, seafood, and chicken umami. Adding other toppings allows you to enjoy each flavor. The kushiage, fried thinly to bring out the flavor of the ingredients, and the jyako onigiri, when tasted with the soup, increase the deliciousness even more, allowing you to enjoy a new way of eating ramen. I had an unprecedented set meal of exquisite kushiage and exquisite ramen collaboration!!! #KushiageShunkashuutou #Washoku Seino #ShoyuRamen #Kushiage #RamenClub #RamenLovers #RamenLife #NoodleLife #NoodleStagram #RamenInstagrammer #RamenPatrol #RamenTour #WantToConnectWithRamenLovers #LoveRamen #SoupNoodleFamilyLove #ramen_cp #ramen #noodles #ramennoodles #youtube #ramenvideo #sarah_gourmet #ramen #拉麺 #麺 #ANACrownePlazaHotelOsaka #Dojima #Chashu #ラーメン

Kushikatsu restaurant on the 2nd floor of ANA Crowne Plaza Hotel Osaka in Dojima. The seats are spacious and the atmosphere is calm. The interior is bright, quiet, and a nice space. The kushikatsu is thinly coated and easy to eat, each piece is delicious. The lunch deal was also great.

■Visit Date: December 1, 2018■What I Received■I visited Kushiage Shunkashuto on the 2nd floor of MEMOANA Crown Plaza Osaka for lunch on a holiday. I walked around Nakanoshima and headed towards Crown Plaza from Yodoyabashi. The atmosphere in the area is calm and very relaxing. I visited on December 1, 2018. December has arrived, and there is only one month left in the year. Time flies, doesn't it? Today's holiday lunch was with my spouse at Osaka Crown Plaza Hotel. We made a reservation in advance and enjoyed some kushiage. The restaurant is located on the 2nd floor of the hotel, accessible by escalator or elevator. We chose the "Iro-dori" course from the menu, which includes 12 pieces of kushiage, 2 appetizers, 2 sashimi dishes, a large vegetable platter, Wagyu sirloin soup rice, and ice cream. The regular menu includes jyako rice, but you can upgrade to Wagyu sirloin soup rice for an additional 400 yen. We started with chawanmushi, simmered clams and spinach, and sashimi of sea bream and bluefin tuna. They were served in colorful dishes, enhancing the autumn theme. Next, we had the kushiage. The vegetable platter included delicious fresh vegetables, and we enjoyed the kushiage with various sauces. The kushiage was served on a bucket with the skewers presented towards the recommended sauces. We had the following items in order: shrimp, sesame tofu, Wagyu beef (with mustard sauce), octopus takoyaki (with dashi soy sauce), asparagus, pork loin with shiso, scallop with shallots, shiitake stuffed with meat (with three-vinegar sauce), crab miso, spicy lotus root manju (with special sauce), shiso-wrapped smelt (with dashi soy sauce), and truffle cream croquette. The kushiage was crispy, allowing the flavors of the ingredients to shine through without being greasy. For the finale, we had Wagyu sirloin soup rice. Pouring the broth over the rice turned the Wagyu salmon pink, and the aroma of shiso tickled our senses. It was a perfect combination of flavors in the soup rice. We finished with sherbet for dessert. We enjoyed our delicious kushiage in a semi-private room, along with two beers, making it a slightly luxurious lunch.■Bloghttps://ay-style.net/?p=34380

I had been curious about "Shunkashuutou" and made a reservation to visit as I sometimes stay at ANA Crown Plaza Hotel. The interior was more calming than I had expected... I opted for the omakase tempura course and ate to my heart's content ❤ Starting with live Kuruma prawn, it was a little rare inside but crispy and delicious! The sesame tofu was unusual and I'm not sure if the photo matches the dish name, but everything from classic to creative skewers was very tasty. My favorite was the kombu with sea urchin on top ❤ I enjoyed it all without any heartburn and had a great time. I'm glad I came before the end of the year. Next time, I want to try the kaiseki course.

Today, as it is a holiday and not many shops are open, I had lunch at Shun Ka Shu Setsu at ANA Hotel in Kita-Shinchi. Hotel lunches come in handy on days like this. I made a reservation for the Aoi course through Tabelog. I was a bit anxious as there was no email or phone confirmation, so I called on the day of the reservation to confirm, and they assured me that the reservation was indeed made. I chose a semi-private room when making the reservation, and although there were some gaps and transparent parts, it felt quite private. The food was served after a while, and to my surprise, bread! How do you eat this? I asked, and they explained that the skewers are placed on top of the bread. Ah, the bread is the base for the skewers. Each skewer is freshly fried and there are 4 types of sauce: dashi, spicy, Worcestershire, and salt. They told me which sauce to use for each skewer. The first one, the angel prawn, was delicious with a strong sweetness and light batter. It's a Osaka-style skewer with a thin batter, so it was not overwhelming. Next, the spicy lotus root was mixed with spicy sauce, adding an extra touch. However, the portion size was a bit small for one bite. The wagyu beef fillet was tasty but also one-bite size, making me worry if 10 skewers would be enough to fill me up. The sweet potato was sweet and delicious. Other items included shiitake mushrooms stuffed with meat, trefoil-wrapped kisu fish, shiso-wrapped pork loin, and scallop abductor muscle. The seasonal recommendation was yam and chrysanthemum greens. Lastly, a truffle cream croquette with an amazing truffle aroma. Everything was well-prepared and delicious. After that, I had rice with small scallops and miso soup, followed by a pear sherbet to finish. I was quite full and satisfied. Overall, the skewers using batter were of a higher quality compared to places like Kushi Masamune in Kita-Shinchi. If only the skewers were a bit larger, it would have been perfect. Thank you for the meal.

I'm sorry for the late post. I visited this creative tempura restaurant in March 2018. They have a clean and shiny copper tempura station at the counter seats. However, they serve the tempura on slices of bread, which raised questions for me like whether it was okay to eat the bread and what they do with it after the customers leave. This made it difficult for me to fully enjoy the tempura. The taste of the tempura was average, using good quality ingredients, but the prices were high. Overall, I didn't feel any special uniqueness compared to other creative tempura restaurants in Osaka.

I brought foreign guests to this restaurant, and they really enjoyed the great atmosphere and delicious kushikatsu. However, it was disappointing when we tried to pay at the table, as a young female staff member asked us to pay at the entrance. It would be helpful if we could pay at the table, especially since this hotel attracts foreign visitors as well.

Lunch celebration with my family at a hotel with delicious skewers. The service and atmosphere at the hotel were wonderful. Each skewer was carefully prepared. The female staff member working part-time provided excellent service and was very attentive.

The tempura was delicious and the atmosphere was nice, so I want to go again. It was surprisingly affordable.

Located near Dojima in Osaka, I had a lunch meeting at a place recommended by the other party for its calm atmosphere - Koko Shunkashuto within the Crown Plaza Hotel. The restaurant on the 2nd floor of the hotel is not very noticeable, so it was quite empty during lunchtime. They have semi-private rooms, creating a nice ambiance. The lunch starts from 1,800 yen, and I ordered the Kaede course, which came with 8 pieces of tempura along with bread and rice, making it a satisfying meal. The meal started with a salad, followed by using the bread as a plate for the tempura, which was a clever idea as the tempura oil was well-drained and didn't get cold easily. Starting with the angel shrimp, each piece of tempura was fried one by one, allowing me to enjoy it slowly. The taste was decent, and I could enjoy it at a leisurely pace. After finishing the tempura, they suggested putting olive oil on the bread plate, which I found tasty at the time but later regretted eating the bread soaked in tempura oil. I finished the meal with rice and dessert, feeling full of course. Before I knew it, over an hour had passed. While I think it might be expensive for dinner, the lunchtime menu is quite a good deal.

The spacious and relaxed interior of the restaurant. I sat at the counter this day. Started with a beer for a toast. The crispy and light batter made it easy to eat as many as I wanted! It was delicious (^^)

The private room had a lovely atmosphere. The meal was enjoyed at a leisurely pace. Hmm, something was missing.