A one-star rated kushikatsu restaurant in the Michelin Guide Kyoto-Osaka 2017. The course starts with a selection of fresh seafood carefully chosen by the owner, followed by a variety of creatively prepared dishes. Guests are greeted with a smile and seated at the counter, where a colorful seasonal salad is served on a bed of crushed ice. The vegetables are fresh and dressed with a fluffy sesame dressing, offering a delicious and gentle flavor. The highlight is the kushikatsu, starting with a quail egg that impresses with its creamy texture. Other standout dishes include pork loin with buttered potatoes, hamburger curry with a fried egg, and sukiyaki. Each kushikatsu is not only delicious but also beautifully presented, showcasing the chef's creativity and skill. The meal ends with a fragrant tea-infused ochazuke. This restaurant is truly exceptional and offers some of the best kushikatsu you will ever taste. Simply put, everything is delicious here – you have to experience it for yourself.

I used this place for a gathering with friends. It's a theatre-style tempura restaurant with an open kitchen. Before sitting down, there is a variety of colorful vegetable salads with frothy sesame dressing to enjoy while waiting for the tempura. The standard items like shrimp and sweetfish were delicious, and the creative tempura dishes were all tasty. The bowl of tempura with saury and the tempura with a sukiyaki flavor were innovative and delicious. The owner's skill in handling the oil was fun to watch, like watching a pro. The staff were also friendly and we all left feeling satisfied. I will definitely visit again if I have the chance.

The menu consists of courses only, with the dishes changing based on seasonal ingredients. The only fixed item on the course is the "Kitashinchi Kushiage again," featuring shrimp, quail eggs, and beef skewers. Other menu items include grilled conger eel with okra sauce, buttered potatoes with white truffle salt, white asparagus, sukiyaki, hamburger curry with fried egg, nori tea rice, and dessert. Drinks include draft beer and two highballs.

This is a famous kushikatsu restaurant in Kitashinchi. The interior has a spacious counter with 16 seats, a private room for 8 people, and even a VIP room with a counter for 6 people in the adjacent building. The head chef is originally from Kitashinchi Kawato and has taken over most of the famous restaurant's recipes. The kushikatsu here is creative, with shrimp, quail, and beef skewers being the specialties. The atmosphere is more family-friendly than upscale, and the staff are all friendly and welcoming, making it a reassuring experience for first-timers. The quail here is particularly rare and delicious. With a wide selection of wines available, you might find a perfect match by letting the head chef know your preferences. Overall, it was a great dining experience. Mentioning "Ogarogu" may get you a special offer, so be sure to check it out.

I made a reservation and visited on Saturday night. The menu is mainly an omakase course. The meal started with a plate of fresh vegetables, which was plentiful and delicious until the end. About 8-9 skewers were served, along with small sukiyaki and curry, providing a variety of options that were visually appealing and enjoyable to eat!

Located in a mixed-use building in Kitashinchi, this restaurant has a deep and unique atmosphere. It seems to attract a fair number of foreign visitors, possibly due to its Michelin effect. They also offer English support. I had the impression that tempura could be heavy and monotonous, but this course meal proved me wrong. The course included a variety of dishes, such as seasonal vegetables with sesame dressing mousse, young ayu fish, quail eggs, conger eel, shrimp, buttered white asparagus, ayu sushi, sea urchin, beef sukiyaki, curry, nori tea pickled rice, mitarashi dango, and soft serve ice cream. The vegetable platter at the beginning was generous in portion and served as a refreshing palate cleanser throughout the course. The variety of dishes, including the delicious tempura, helped balance out the heaviness typically associated with fried foods. The unique dishes like sukiyaki and curry were visually appealing and added to the overall enjoyment of the meal.

The clothes and ingredients were delicious. You can enjoy a variety of creatively crafted skewers with additional items on top like in a bowl or fried skewers. The portion size in the course menu is not very large, so men might find it a bit lacking. The pace of serving is slow. The price includes several beers and highballs.

As soon as I entered again, I was like "wow" and there was a huge tempura pot on the counter. Amazing! One shrimp, one quail, one beef fillet, one young ayu fish, one bonito onion, one scallop... various items. Creative tempura skewers and delicious wine. The owner is really cool. The presentation of vegetables was amazing, but it was a bit pricey for the course. Still, it's a really good restaurant. Thank you for the feast.

I was very impressed with the service at this restaurant. When my companion went to the restroom and I was left alone, the owner always came over to chat with me. I could hear him talking to other customers who were alone as well. It's rare to find a place that does this for non-regular customers. I think many people come back because they like the owner. The food was also excellent, with fresh vegetables and delicious dipping sauces. The deep-fried skewers were tasty and filling, especially the sukiyaki-style one, which was my favorite.

You can enjoy delicate grilled skewers. I was happy to eat a lot of fresh vegetables. The atmosphere is nice, and the staff's attention to detail made it a pleasant time. I think it can be used for dates or entertaining guests. Just thinking about it makes me want to go back again, it's that kind of place.

Visit date: 18:45 on a weekday Waiting time: Reservation Menu: Creative course 10,000 yen + drink I visited the restaurant after making a reservation the day before. I remember seeing Hi-Heel Momoko introducing this restaurant on Gobugobu. It had caught my attention since then. The restaurant only offers a creative kushikatsu course. There was a variety of drinks available, but there was no specific drink menu. The course started with tai sashimi and the kushikatsu started with shrimp. The katsuo tataki had condiments turned into fried items, and the tai kushikatsu was soaked in broth after being fried, which was truly creative kushikatsu. I enjoyed the meal all the way to dessert. It was a meal full of originality. Thank you for the feast.

I went to the Osaka Marathon, and then had a delicious meal of creative deep-fried skewers. I was surprised by the large amount of vegetables that came out first! The dishes came out slowly, so I was able to enjoy a leisurely meal. The creative skewers were delicious, and I was able to savor a variety of dishes. Thank you for the feast!

The course had a lot of vegetables which were great for snacking. The mousse sauce was a bit difficult to scoop at first but you get used to it haha. You can see the shrimp and fish being turned into tempura right in front of you at the counter, which is entertaining. However, towards the end, it might be a bit tough for light eaters as the course finishes with strong flavors like sukiyaki or curry. The alcoholic drinks are delicious when you're hungry! Since the prices are not listed, it's around 15,000 yen per person for 2-3 drinks plus the course. The location feels a bit pricey though.

Thank you for viewing. I would appreciate it if you could follow, like, save, and also follow me on Instagram. It was simply delicious. It gives off more of a creative cuisine vibe rather than a typical kushikatsu feel.

There is a tempura specialty restaurant in Kitashinchi that has even received a Michelin star in the past. Despite being a tempura restaurant, it has a very stylish atmosphere, making it suitable for dates or entertaining guests. The dishes served are all carefully crafted by the head chef, ranging from classic tempura to creative variations. The combinations of flavors are also well thought out, making the dining experience very enjoyable. From start to finish, I was able to enjoy the meal without getting bored and left feeling satisfied. Additionally, the owner is very friendly, so I think you can have a great time even at the counter seats.

This is a popular deep-fried skewer restaurant among famous people. You often see it on TV. As you can see in the photos, they come up with unique and interesting skewer ideas one after another. Many elegant ladies who seem to be on their way to work were also seen at the restaurant due to its location.

Today, we went to a place for kushikatsu at the request of my dining companion. I had been curious about this place for a while. Despite its name, the exterior had a traditional Japanese look. The interior was calm and peaceful. We started with some vegetable appetizers and a fluffy meringue-like dressing. The shrimp was the first to arrive, and it was delicious! The chef's attention to detail was evident as each skewer was cooked perfectly and served at just the right moment. We enjoyed a variety of skewers, from classic to more unique options. I definitely want to come back here again. Thank you for the wonderful meal.

This is a creative tempura restaurant located in the center of Kitashinchi. It is situated in a room in a mixed-use building, but the interior has a sushi restaurant-like atmosphere with a wooden counter and a showcase in front. The menu consists of an omakase course priced at 8,000 yen. Here are the details of the dishes: - Seasonal salad skewers (14 types) - Angel shrimp - Quail egg - Black beef fillet - Sweetfish - Creative skewers: crab, potato butter with white truffle salt - Scallop - Onion salmon topped with salmon roe - Fig, ginkgo nut, taro - Red shrimp with soup - Burger-style skewer (no photo) - Sirloin sukiyaki skewer - Fried egg hamburger - Today's special dish: nori tea rice - Finale dish: ice cream and fried mitarashi dango The meal starts with a vibrant vegetable dish reminiscent of bagna cauda, followed by a variety of tempura skewers. While the ingredients are of a decent quality for a tempura restaurant, the creativity in the skewers becomes more evident in the middle of the course. The restaurant offers an enjoyable dining experience with a playful approach to serving the dishes. The dessert of ice cream and fried mitarashi dango is a perfect way to end the meal. Overall, the restaurant may seem a bit pricey compared to the quality of ingredients, but it is located in the heart of Kitashinchi, so it is understandable. The service was attentive and considerate throughout, making the dining experience very pleasant. This restaurant would be a great choice for a date, especially for those in their 20s to 30s. With both counter and table seating available, it is suitable for couples or groups of friends to enjoy.

I went to the restaurant "again". I made a reservation on the day, so I wasn't sure if I could go or not, but since the time was after 8 o'clock, I managed to make a reservation and go. When I entered the restaurant, it was as crowded as I expected, almost full. Luckily, we got seats as soon as we arrived. We ordered the chef's choice course and started eating. There were many dishes, and the variety of alcoholic drinks was great. I think it was really good. By the end, I was too full. The cost performance was good, and the atmosphere of the restaurant was nice. The staff were very kind and polite, which was also a good point.

I went to Kushiage Agein and was surprised to find out that the chef is actually my childhood friend. The kushiage was delicious, with a focus on quality ingredients. I was especially surprised when I saw them catch a sweetfish from a small tank right in front of me and turn it into kushiage. It was fresh and tasty. I definitely want to visit again.

Located within walking distance from JR Kitashinchi Station. I had heard good things about this skewer restaurant with high ratings on Tabelog, and finally had the chance to visit. The first appetizer of vegetables and mousse-like dressing captured my heart, and from there, I was hooked on their specialty skewers. The dishes I tried included: appetizer with Manjyusen chili peppers, shiitake cheese tofu, okra and green beans with sesame dressing, shrimp skewer, quail egg, Iwate pork, young ayu fish, conger eel bowl, potato with white truffle salt, onion salmon tofu, fried scallop, isaki fish with fried eggplant, Miyazaki beef sukiyaki skewer, egg hamburger curry. For dessert, I opted for mitarashi dango and ice cream.