Here, before they earned a Michelin star, I used to frequent the Horikiri Yakicho's kushikatsu restaurant Wasabi. In the past, it was easy to make a reservation, but it became increasingly difficult over time. I realized that I haven't been able to go there at all recently. I want to go back after a long time. I remember there was a female chef frying the kushikatsu and a male sommelier. They serve creative kushikatsu using a variety of ingredients. I liked it. To be continued...

The president's friend took me to this restaurant. We ordered the omakase course for about 13,500 yen. The food was delicious but not worth the price, so I won't be coming back. The restaurant is small, which I didn't like. The staff were friendly and fun to talk to. I wonder if this restaurant can survive in Hozoji Yokocho, where many delicious restaurants are located. I still think that kushikatsu in Shinsekai is the best. The sauce there is really tasty.

It was fantastic. It could be called creative tempura dishes on skewers. There was a parade of tempura skewers that I had never seen before, and each one was delicious. They were all dishes that didn't need sauce, with a wide variety of seasonings that kept it interesting. My favorite was the asparagus and baby corn. Of course, the meat dishes were also delicious, but being able to make vegetables the star like this is something only this restaurant can do. There were a total of 25 dishes, which I think is just right for men. It's a huge amount. The manager's personality was also wonderful, very elegant and attentive. Although alcohol is not listed on the menu, I was told they have everything, so I plan to try out various options next time. I'm not sure if it's only for this season, but they said they only accept groups of four or more, so I think it's suitable for a quiet date. I will definitely visit again.

Today for dinner in Osaka, I visited Wasabi on the opposite side of Honkogetsu along Hozoji Yokocho Street. I tried their omakase tempura course, where you get to choose which skewers you want to eat as they are freshly fried in front of you. There were a total of 25 skewers, featuring seasonal ingredients like firefly squid, fava beans, cherry shrimp, and creative skewers like lotus root with sea urchin and quail egg with red beef. The atmosphere was a bit cramped and the staff seemed a bit flustered due to the busyness of the place. Overall, it was an interesting dining experience. The menu for today was priced at 29,000 yen for two people, with the omakase tempura course ranging from 5,000 yen to 13,500 yen for 25 skewers. The meal included various sauces, soup, cheese senbei, fresh vegetables, and dessert.

I visited a bar recommended by the mama-san, who is the owner of the bar. This was my second visit. I could feel the delicate and unique sense of combining ingredients that only a female chef can bring. I tried the chef's special course, and although I had to give up around the 13th dish last time, this time I managed to finish the entire course. The dishes included beet soup, ginkgo nuts, bamboo shoots, small shrimp, kombu seaweed with roe, fresh wheat gluten, angelfish wrapped in sea bream, mantis shrimp, cream cheese, kumquat, snap peas, scotch egg with red beef, mushroom, single-horned beef sausage, sesame tofu, octopus and cucumber kimchi, young burdock and conger eel, Vietnamese-style spring rolls, spicy lotus root, firefly squid liver, vanilla beef, oyster, Japanese beef with asparagus, prosciutto, hot spring egg, cabbage ice cream. The mama-san, who is in her sixties, enjoyed the meal without feeling too full, which shows how delicious and satisfying the creative skewers were. I only had 2 servings of sake at the mama-san's bar as the second stop, so the total cost was around 16,000 yen per person. Considering the price, there may be other places with better value, but I was fully satisfied and happy that the mama-san enjoyed it.

I've always wanted to visit this place but the timing never worked out... Finally, the day has come! There were about 25 different kinds of dishes... a stop system. I'm determined to try them all! Vegetable sticks, cauliflower soup, and seasonal skewers to start with. Ginkgo nuts, bamboo shoots, small shrimp, kelp with eggs, mugwort tofu, double-fried shrimp heads, sea bream with trefoil, angel shrimp, spotted squid, okra with moon-viewing sauce, taro sprouts, scallops with pineapple sauce, broad beans, sesame tofu, scotch egg, mushrooms, oysters from Toba, young burdock with conger eel, shrimp with Vietnamese sauce, chives flowers, short-horn beef sausage, mustard lotus root, octopus with cucumber, cabbage shoots in okonomiyaki style, Matsusaka beef - dip in sauce as much as you like. Asparagus, spring onions, fried rice cakes with cod roe, and dessert. I forgot to take pictures of some dishes along the way... I had a great time and was completely satisfied with the creative deep-fried skewers. I couldn't stop eating! It's understandable why it's hard to get a reservation due to its popularity. I would love to visit again each season. Thank you for the wonderful meal!

I have visited here many times and always received a warm welcome with excellent service. I can be satisfied here without having to go to a certain difficult-to-book tempura restaurant. Personally, I prefer this place. They also have a great selection of wine, and the combination of seasonal food and delicious wine creates a wonderful atmosphere.

At the end of the year, I had a meal at Wasabi. The only option available was a course meal. My wife and I finished over 20 skewers in the full course. Everything was delicious and the presentation was great. We received a bottle of champagne at a reasonable price. The female owner treated us with great care.

Visit date: 19:00 on a weekday Waiting time: None Menu: Chef's choice course + drink A creative kushikatsu restaurant located in Hozenji Yokocho. The atmosphere is calm with only counter seats available. I couldn't help but keep ordering more kushikatsu until I finally said stop. Each skewer was delicious, but this type of kushikatsu restaurant might not be suitable for me as I ended up eating too much. Thank you for the meal.

My mother visited this place about 20 years ago, and the delicious kushikatsu restaurant has remained unchanged since then. It's a luxurious place where you can enjoy various original skewers. The course menu has a generous amount of food, and we were very satisfied. The atmosphere of Hozoji Yokocho is really nice. I'm curious about other restaurants in the area.

This is one of my favorite kushikatsu restaurants in Osaka (*^^*). I prefer the creative dishes, which make dining here enjoyable. It's a stop system, but the deliciousness makes it easy to conquer all the items on the menu♡ﾟ(Of course, while feeling full!!) The atmosphere and service of the staff are pleasant, and the cozy interior is calming for me (*^^*). I will definitely be coming back again★ Thank you for the delicious mealΨ( 'ч' ☆)

Wasabi-san, with its charming storefront, is located in the alley of Houshoji Yokocho. It is a popular restaurant and I had heard that it is difficult to make a reservation. After several attempts, I finally managed to get through on the phone. The person who answered the phone (I believe she was the proprietress) was incredibly kind and her pleasant demeanor made me even more excited to visit the restaurant. With only 7-8 counter seats, Wasabi-san specializes in kushikatsu (deep-fried skewers). Each creative skewer that came out left me wondering what would be next. Time flew by as I enjoyed the experience. The restaurant lived up to the expectations set during the reservation call, and I had a truly enjoyable time. Thank you for the wonderful meal. I will definitely visit again.

For my wife's birthday celebration, I made a reservation at this place that I haven't been to in a long time. I was a bit hesitant after the area became subject to restricted operating hours due to the increase in COVID cases, but I decided to go without making any detours. However, the restrictions don't start until next week, and the area near Ebisu Bridge was quite empty, which was somewhat reassuring but also made me worry about the survival of legitimate dining establishments. As for the restaurant, I remembered that it was run by women last time, but this time there were two men out of three staff members, which was slightly different from what I recalled. The skewers had a fine and light batter, small portions, and more seafood ingredients than meat, making it enjoyable for women. However, I couldn't quite grasp the significance of the skewer progression at this time. I ordered three glasses of wine, but I think I preferred white over red. There were three options for white wine, but I wish there were more variations in flavor. [Food] - Chef's choice 1. Cold paprika soup 2. Assorted skewers (20 pieces) 3. Dessert [Drinks] 1. Draft beer x 1 2. White wine (glass) x 2 3. Red wine (glass) x 1 For the skewers, I thought the squid and okra were the best, while my wife preferred the shrimp. It seems like we both enjoyed the meal, although there was a slight gap in our preferences. It was delicious, and we left feeling full. Thank you for the meal.

In February 2020, I was taken to the restaurant "Wasabi" at Hozanji for my birthday celebration - I had always wanted to visit this place, so I was lucky! We had a reservation starting at 5 pm and were seated at the counter. We started with a glass of champagne for a toast, and then proceeded with the course of assorted deep-fried skewers. The wine and skewers we enjoyed during this visit included various items such as appetizers, vegetables, palate cleansers, and desserts. There were about 30 different types of skewers in total, and I aimed to try them all. Each skewer was well-seasoned, and I particularly enjoyed dishes like shirako, young burdock, and angel shrimp. The deep-frying style was efficient, with the next skewer being served promptly after finishing the previous one. The wines were also delicious, and I look forward to visiting again in a different season. Thank you for the wonderful meal!

On the last day of February, we held an early birthday party for a friend who was celebrating their birthday. One of our friends, who enjoys gourmet dining and high-end Japanese cuisine, made a reservation for us at "Wasabi," a popular creative tempura restaurant located in Hozonji Yokocho. We met at the restaurant at 5:00 pm and were seated at the counter on the first floor. The menu included a variety of drinks such as Spanish beer, sweet potato shochu, and hot sweet potato shochu. For food, we enjoyed an omakase tempura course which included a total of 30 different tempura items, ranging from appetizers to desserts. Each tempura dish was carefully prepared and delicious, and we enjoyed trying different flavors and combinations. We also had a variety of drinks to accompany our meal, including a toast with Asuka wine. The atmosphere of the restaurant was bright and clean, and the staff were friendly and attentive. Overall, it was a wonderful birthday celebration, and we are already looking forward to our next gathering in November, where we plan to enjoy a traditional tea ceremony in Kyoto. Cheers to good food and good company!

The style is non-stop until you request an order stop. This is a classic style for the Osaka kushikatsu omakase course. You can eat as much as you want, so it's great. Course details include: Osaka Kushikatsu, Wasabi appetizer, Hokkaido corn soup, new ginkgo nuts, vegetables with miso, angel shrimp, shiso leaf-wrapped kiss, princess turban shell, cabbage pickles, pork-wrapped kombu with seven-spice chili pepper, tofu with soy sauce and matsutake mushrooms, onions and corn, squid asparagus, egg with soy sauce, Kumamoto red beef, zucchini minced cutlet, spicy lotus root, short-horned beef and bell pepper, Vietnamese-style spring rolls, Agu pork and eggplant, curry-flavored chicken, burdock and conger eel with sansho pepper, asparagus with raw ham, topped with warm egg and sand worm, and dessert of black tea. I stopped when I was full, but unfortunately, three more skewers came out after that. It was a bit disappointing. I hope for better coordination among the staff in the future. While the ingredients may not be top-notch like at a high-end kushikatsu restaurant, they use decent quality ingredients. It's nice that they incorporate seasonal ingredients and offer a variety of options. The taste is consistent and the oil is light, so I enjoyed it without feeling heavy. Kushikatsu is a specialty of Osaka, and if you're looking for it, you'll surely be satisfied at Wasabi. Thank you for the meal.

When it comes to high-end tonkatsu restaurants in Tokyo, places like Hantei, Gomihacchin (closed), and Hinoki (closed), as well as the recently opened Rokkakutei, are famous. However, this restaurant, which has not yet expanded to Tokyo, has a great atmosphere and service. The full course meal, starting from the soup to the last bite, was delicious. The fresh yuba and melt-in-your-mouth tonkatsu were particularly good. The only downside might be the cost performance. Thank you for the wonderful meal.

During the Obon holiday, my wife and I went on a gourmet trip to Osaka. For dinner, we made a reservation at a Michelin-starred tempura restaurant in Hozenji Yokocho. It's a small restaurant with only 9 counter seats, but we were lucky to secure a reservation. We started with a white wine from Habikino as an aperitif, followed by a chilled soup made from Hokkaido fruit tomatoes as an appetizer. The balance of acidity and sweetness in the soup was perfect. We then had a palate cleanser of fresh vegetables, miso, and grated daikon before the tempura began. We ordered a bottle of white wine and enjoyed the following tempura items: shrimp legs, shrimp meat, kiss fish with Mitsuba inside, princess turban shell, cabbage wrapped in pork, quail eggs, Fushimi chili pepper, spotted squid, Agu pork with eggplant, spicy lotus root, young sweetfish, corn and onion, conger eel, garlic chives, short-horned beef sausage with shishito pepper, kelp with eggs, curry-flavored local chicken, squid ink and scallop croquette, Kumamoto red beef with zucchini, octopus wrapped in cucumber, sandfish, scallop adductor muscle, Inca's awakening, onion, Chinese yam, eel and foie gras. There were over 30 tempura items in total, but I stopped here. My wife stopped about 5 items before me. The presentation of the shrimp and young sweetfish was reminiscent of a top-notch tempura restaurant. Each dish had its own unique sauce, like the shrimp miso sauce for the squid ink and scallop croquette, or the sea urchin sauce for the Chinese yam. After enjoying all this, with 3 beers, a bottle of white wine, and about 5 glasses of shochu, the total bill came to around 36,000 yen, which I think was great value for the quality of food and experience. Thank you for the wonderful meal.

Kushikatsu♬ I was looking forward to eating this menu after being discharged from the hospital. It became a meal to celebrate the discharge and maybe also the husband's bonus. We decided to go to a restaurant we had never been to before and made a reservation here. The reservation was for 5:00 pm, 5:30 pm, or 7:30 pm, but we adjusted the time to accommodate us. It is located at the west end of Hozenji Yokocho. We were asked to wait outside even though there were empty seats inside. The restaurant has only counter seats, about 10 in total. We were told to place our belongings under the counter until the next seat was ready. We toasted with non-alcoholic drinks and beer. Since it was our first visit, we asked about the course menu. They explained that they have up to 30 types of skewers, and if we say stop, they will serve a couple of prepared skewers from there. I was a bit nervous about the price range of the courses, which was between 5,400 and 13,500 yen. I think I heard around 9,000 yen for about 10 skewers when making the reservation. I mentioned that I don't like cucumbers, and the meal started. We had a pre-dinner drink, beer, vegetables, tomato soup, and one skewer in about 15 minutes. The restaurant was almost empty. We started with vegetables, Edamame from Yao, miso, and then the kushikatsu started. The proprietress prepared the ingredients, the fryer fried them, and they were served as they were. The skewers were served very carefully. We had various skewers such as angel prawn legs with lemon salt, sardine with salt, quail with mentaiko, and more. We had a total of 17 skewers, mostly creative dishes rather than high-end ingredients. The corn and onion skewer was surprisingly delicious. For dessert, we had Kyoto hojicha gelato. The bill was presented in a small box with candy. I had always wanted to visit this place or Rokkodo in Nihonbashi since I was young. Nihonbashi has been a long time since I last visited. It's so difficult to make a reservation in places like Kobe, almost like an idol concert. I really want to have some kushikatsu without hesitation!

Visited on a holiday night. The shop even called to remind me the day before my reservation, such a polite gesture. They serve skewers, and if you declare that you're full after about three items, they will stop serving you. The second floor of the shop is like a champagne bar, and the restroom is located on the second floor. The dishes are all creatively delicious, with fine bread crumbs. They also suggested about four wines, allowing you to choose your favorite. It was a delicious skewer shop.