metabolic-eddie
"I resist when it's called 'traditional Osaka taste'. It's a shop that originated in Setagaya and didn't even have stores in Kansai until just five years ago. How can they talk about Osaka tradition? Kansai people must feel the same way when they see a Sapporo or Hakata restaurant from Hokkaido or Kyushu. And to make matters worse, there's a kushikatsu chain that opened at the same time that is terrible. The batter, taste, and service were all awful. Because I went to that chain first, I had a bad prejudice towards this shop too, thinking 'It's probably made by people from Tokyo.' However, the fake chain is always empty and hasn't expanded much. On the other hand, this chain is featured on TV numerous times, the shops are bustling, and they are opening more and more stores. Seeing the young staff working energetically, it's understandable why they are thriving. On the way to the 3rd station, this shop is always crowded but happened to be empty this time, so I thought, 'Let's stop by once.' On my first visit, cabbage and 'no double-dipping sauce' arrived as a complimentary starter. However, the size and depth of the container were such that the skewers couldn't be fully immersed. No double-dipping is a given, but shouldn't the container be shaped so that the skewers can be fully dipped in one go? The batter texture is not bad, and I don't dislike the sauce either. I actually like it. The pickled ginger is also good. I was a bit irritated because the 'edamame' that I expected to come out quickly didn't arrive, but then warm edamame was served, and I was surprised. Irritation turned into amazement. Similarly, the boiled peanuts also came out warm, but the beans were still a bit hard and not that great. What I was looking forward to more than the kushikatsu was the 'katsu udon'. The broth seemed slightly darker than Osaka's, with a stronger soy sauce aroma and sweetness, and the characteristic saltiness seemed a bit weak. On the other hand, I liked the texture of the noodles, and although the broth initially felt strange, it became addictive as I ate more. I liked this. I decided to try the unique service of this restaurant, the 'Chinchirorin Highball', and the first one was free! Feeling good, I ordered a second one, hoping for a free or half-price one. The rule is that even numbers are half-price, odd numbers are at full price, and a 'Mega Highball' for odd numbers. I thought it would be difficult if I got a Mega Highball at full price, but unfortunately, I got an odd number (cries). For the second drink, I ended up with two Mega Highballs, which made my heart race like never before. A little regretful but somehow fun. I wouldn't mind going back for this."