Located next to the Shibuya 2-chome intersection, this tempura skewer restaurant has been receiving rave reviews that even reached as far as Yokohama. Finally, I had the chance to visit this long-awaited establishment. The interior of the restaurant is surprisingly spacious, with various seating options including counter seats, tables, sunken kotatsu tables, and traditional tatami rooms, making it versatile for all kinds of diners, from solo diners to couples to even groups of up to 20 for parties. The staff members are all sharp and stylish, and they skillfully fry up a variety of tempura skewers and other specialty dishes. Each dish is a masterpiece that can be enjoyed with all five senses. - Plum Wine: Made with aged Nara plums and Chardonnay from a domestic winery, this plum wine is rich and flavorful, unlike any other. - Appetizer: Fresh vegetable sticks served with miso dip, a perfect starter. - Red Snapper Yukke: A limited-time dish with beautifully presented red snapper sashimi mixed with egg yolk and seaweed. - Cod Roe Potato Salad: A rich and flavorful potato salad with plenty of cod roe for a unique texture. - Assorted Tempura Skewers: Various skewers served one after another, each with recommended seasonings such as scallops with sea urchin, Wagyu beef, angel prawns, and more, all expertly fried. - Queen of Puddings: A homemade pudding recommended by the staff, a delightful end to the meal. Overall, the experience at this restaurant was outstanding, with top-notch dishes and attentive service from the stylish staff members. Highly recommended for a memorable dining experience.

The sun took a step back, the leaves invited sleep, and autumn awoke. Rachael Franco ▶ Today we have here [Gokan de Tanoshimu Kushikatsu-ya Namaiki] Skip about 7 minutes from Shibuya Station near Aoyama. Opened in April 2015, are you enjoying delicious kushikatsu? For those who want to enjoy truly delicious kushikatsu in Shibuya, you can taste carefully selected seasonal ingredients at the best timing. A casual kushikatsu dining that sends out Japan's "omakase" to the world. Gokan de Tanoshimu Kushikatsu-ya Namaiki I made a reservation for a weekday night and visited. After work, I walked from Hachiman Street to the restaurant, and the evening sky was very yellow and magical. Many people were taking photos, it was beautiful. Okay, is this the place? Checked the location of the restaurant. Since there was still some time before the reservation time, I chilled out at a nearby Japanese confectionery store. When I mentioned that I was going to drink at the kushikatsu restaurant across the street, I got information that it was very delicious! It's comforting. I arrived at the restaurant a little early. The large lanterns outside caught my eye, giving off a cool and Japanese atmosphere. Oh, there is a naked statue in the back of the outdoor menu... I think it belongs to this art building, not the restaurant. I also found an ashtray outside. The inside of the restaurant is spacious, with an open kitchen, wooden counter seats, table seats, and maybe private rooms at the back. It's beautiful and calming, with jazz playing in the background, soothing to the ears and mind. Oh, I like this atmosphere. The casual modern impression of wood and black is like an adult dining experience. I sat at the counter seat. Seasonings were placed on the lunch mat. Sauce, Himalayan rock salt, dashi soy sauce, lemon, miso. Just this space alone is enjoyable. The staff is friendly and provides attentive service. They even dealt with my cheekiness properly! The young students and their seniors all seem to get along well. Oh, I want to work part-time here... ▶ What I had today (excerpt) * Skewers were served omakase style. When you are full, the password to stop is the signal! ・ [Asahi EXTRA COLD] 780 yen The coldest and most delicious beer in Shibuya. Served in a tin glass at -2°C. Let's start with this and cheers to the end of the day! Oh no, this is beyond just ice-cold. My eyes were wide open! Autumn has awakened! Drinking in this special glass that says "no good" will blow your mind. The best. The appetizer was high-altitude vegetables from Mt. Yatsugatake. Dip them in miso and enjoy. This onion is incredibly delicious. It's spicy but sweet. This is dangerous... Oh, this restaurant is incredibly delicious... I have realized. ・ [Sea Bream Yukke] 800 yen Sea bream from the owner's hometown in Ehime, made into yukke! Perfect for the season of delicious beer! I was torn between this and carpaccio, but I chose this. Yes, it's delicious, roll it up with seaweed and... Oh, it seems that the owner and his wife are running the restaurant. The landlady left early, right? Yes, it's tough. Moreover, this is the only restaurant in the area, a valuable private establishment. Yes, this is a hidden gem in Shibuya. ・ [Beef Liver Sashimi] 1280 yen Just like raw! Experience that excitement again with low-temperature cooking. Delicious with sesame salt. Oh, please give me shochu. With Yamaneko (brand). Today, I won't sleep yet! ・ [Avocado Wasabi from the Thirties] 750 yen Popular among men. The harmony of avocado and pickled wasabi that won't stop. The name is spot on, and it's delicious. The sharp wasabi that tingles is good. This is a great learning experience. It could be used with other ingredients. And the name will definitely be useful! ・ [Kazunoko Potato Salad] 860 yen Most popular. A classic potato salad with kazunoko accents. The texture is addictive. I'll say it straight. It's delicious. This is also a potato salad for those in their thirties! ・ [Kinryo Unfiltered Junmai Ginjo Fresh Sake Autumn Sake] 780 yen This is the autumn sake from Kinryo, a sake brewery in Kagawa Prefecture. It is a Junmai Ginjo unfiltered fresh sake made using the Akigeshiki rice from Kagawa Prefecture.

My wife had a day off, so she suggested we have dinner near Shibuya after work. I searched for a kushikatsu restaurant, as I have been personally into it recently, and the first one that came up was a cool-named place called "Nisshiki," so we decided to visit this place. The restaurant is located up Miyamasuzaka, heading towards Ebisu. As we entered, the quiet street outside was in stark contrast to the lively and bustling atmosphere inside. We were seated at the counter and placed our orders. Here's what we ordered: - Vegetable sticks: Served with homemade white miso, which was incredibly delicious. - Assorted kushikatsu: Various types of kushikatsu served until you say stop. - Scallop with sea urchin: Enjoyed with wasabi soy sauce. - A5 Wagyu Zabuton: Served with sauce. - New Caledonia shrimp curry: Head-on shrimp served with salt and lemon. - Smelt kushikatsu: A popular item, recommended to eat without any sauce. - Foie gras with eggplant: A seasonal kushikatsu dish. - Pacific saury: Seasonal kushikatsu served with soy sauce. - Enoki mushroom and herb-wrapped pork: My favorite, with a perfect combination of textures and flavors. - Smelt with soy sauce: A simple yet delicious white fish. - Pork fillet with onion sauce: A classic and comforting dish. - Salmon ikura: A bit fishy, but the salmon was deliciously fatty. - Asparagus: Simple yet delicious. - Tairare Yukke: A dish with sea bream, onion, and sesame oil, with a generous amount of seaweed. - Beef tendon daikon: Tender beef tendon simmered for 5 hours, served with perfectly cooked daikon. - Exquisite chilled tomatoes: Vinegar-soaked Sicilian tomatoes that my wife couldn't stop eating. - Ochazuke with sea bream, plum, and chirimen: Light and perfect for finishing the meal. - Seasonal pineapple sherbet: Complimentary after scanning the QR code on the table. I have been experiencing severe indigestion lately, but the kushikatsu at this restaurant did not cause any issues at all! I definitely want to go back!

I visited this restaurant for the second time and tried their course menu. The staff were friendly and attentive. The dishes come out one by one, with several skewers per dish, and I felt like my stomach was going to burst. It takes time for the skewers to be prepared, so they come out slowly, making you even more full. The atmosphere inside the restaurant is quite lively, so it may not be suitable for those who prefer a quiet and calm environment.

Located quietly behind Aoyama, near Shibuya, is a hidden gem called Namiki. This restaurant offers delicious seasonal tempura skewers. I made a reservation through Tabelog this time. They show you the ingredients of the day before frying and recommend four types of sauces each time they fry. This can help spark conversation, making it a great spot for a date. The only downside is that the atmosphere of the restaurant feels a bit too much like a typical izakaya, but for those who enjoy that vibe, it can be a cozy space. If you're looking for a place where you can enjoy delicious seasonal tempura skewers at a reasonable price, I highly recommend Namiki!

After climbing up Miyamasaka Hill, we reached the deep Shibuya area. When we turned off the main street, we saw a traditional gate with eye-catching lanterns. The lingering summer heat was still intense. We ordered a cold Asahi Super Dry Extra Cold beer to cool off. It was perfect! The restaurant offered a course where skewers kept coming for ¥300 each until we said stop. We could also order drinks and other dishes separately. The set included various sauces like meat miso, lemon, wasabi soy sauce, Himalayan rock salt, and original sauce. The appetizer was fresh vegetables from Yatsugatake. The tomatoes were incredibly sweet, and the onions were the sweetest we've ever had. We learned that we could add more for ¥200 if there was extra stock available. The meat miso sauce made everything even more delicious. The dishes included scallop with sea urchin, premium Japanese black beef, hot angel prawns, herring roe, conger eel with trefoil, bitter melon and spam, chicken tenderloin with plum, Hiroshima oysters, sea bream tartare, stuffed shishito peppers, salmon and salmon roe tartare, chicken thigh with green onion, chilled tomatoes, fried ginkgo nuts, beef mince cutlet, salmon with ikura tartare sauce, and more. The meal ended with camembert cheese skewers with blueberry jam, which was like a dessert. The cheese was melty and delicious. The restaurant was a great find with a wide variety of skewers and a cozy atmosphere.

My friend who travels overseas frequently requested "I want to eat Japanese food" and this place was perfect! It's about a 10-minute walk from Shibuya, but the restaurant was packed with customers for a reason - the food was incredibly delicious. Each piece of tempura was fried very carefully and they even taught us how to eat each recommended dish. The restaurant has a sophisticated atmosphere with counter seats and private rooms, making it suitable for business dinners or parties. We tried the popular course menu and ordered a la carte, spending around 7,000 yen per person for two drinks each. If you make a reservation a few days in advance, there is a 7,000 yen option with all-you-can-drink, but it was fully booked on the day we went. We were served a total of 10 tempura skewers and some of them were so good that we wanted more, but we were too full in the end. Everything was delicious, but the standout dishes were the "Kazunoko" with its unique crunchy texture and the "Wagyu beef" and "Salmon with salmon roe" which were all incredibly tasty! We ordered: Tempura skewers, Fresh vegetable sticks, Carpaccio, 5 tempura skewers (shrimp, Wagyu beef, Kazunoko, kisu fish, asparagus), Side dish, 5 tempura skewers (stuffed meat, chicken with plum, oyster, salmon with salmon roe, and one more that I forgot), Seasonal soba noodles, and Dessert. We also had bottled beer, plum wine, highball with Taketsuru whiskey, and grapefruit liqueur. It was a delightful meal!

--------Order Summary-------- Visited with 2 people on a weekday at 7:00 PM! We had 3 drinks and the total came to around 6000 yen. - Chef's choice assorted tempura 1 piece for 300 yen - Plum and shiso cream cheese for 640 yen - Mentaiko potato salad for 860 yen - Fresh fish Japanese-style carpaccio for 1,080 yen - Sea bream white yukhoe for 880 yen - Beef liver sashimi for 1,280 yen --------Impressions-------- Located one street away from Shibuya towards Omotesando, on the Aoyama side. I haven't had much experience with tempura, so I decided to visit this highly rated place. Not only the tempura but also the appetizers and drinks were a great lineup that catered perfectly to drinkers. ❤️ - Chef's choice assorted tempura: They keep serving until you say stop! It's nice that you can season it with your preferred sauce, salt, lemon, etc. They also recommend new items each time they serve. The tempura looks brown at first glance, making it hard to tell what is what, but the raw oyster and mentaiko were surprising! - Plum and shiso cream cheese: A personal favorite! The rich cream cheese paired with the crushed plum and refreshing shiso was irresistible. It goes perfectly with drinks. If you like alcohol and plums, you must order this! 😄 - Mentaiko potato salad: I was surprised to find so many mentaiko pieces in the potato salad. I thought it would be just a token amount, but it had a strong presence. - Fresh fish Japanese-style carpaccio: Consistently delicious! A must-order early on as tempura tends to be heavy. Pink pepper is a nice touch. This place not only excels in tempura but also offers a variety of other appetizers, making it highly satisfying and recommended. ❤️ They have counter seats and private rooms, making it perfect for dates or girls' night out. ✨ -------Additional Info------- I introduce recommended restaurants for "girls' night out" or "dates" from the perspective of an office worker who eats out 200 times a year. ◆SNS Instagram ID: per0rine Feel free to check it out~ Likes, saves, and comments are appreciated. ♡

I enjoyed eating assorted tempura skewers and they were delicious! The wagyu beef and sea urchin were also tasty. The tempura with shad roe was unique and delicious. I was pleasantly surprised by the liver sashimi-style skewers, they were also delicious! The appetizers were satisfying as well. I would like to come back again.

【First Visit on August 24, 2023】This upscale yet reasonably priced restaurant offers a different experience from the usual kushikatsu places I frequent. Located just an 8-minute walk from Shibuya Station or Omotesando Station, it's a great spot for a leisurely stroll. The view from Cross Tower that used to be admired by Ozaki Yutaka has changed quite a bit. With large paper lanterns as a landmark, the interior of the restaurant has a stylish, jazz-filled atmosphere reminiscent of a dining bar. Perfect for adult gatherings or dates! First, check out the reel video here: [link provided]. After working up a sweat from walking, I started with a toast of cold champagne! Baron Fuenté Jean de Villaré Brut for just 1,100 yen per glass (tax included), a dry champagne that pairs well with kushikatsu. Bright golden color, fine bubbles, elegant bouquet with hints of white peach and apple honey, a supple and soft texture, and a perfect balance of acidity and richness. Now, let's talk about the food: - Standard Kushikatsu Course [Heaven] for 5,500 yen (tax included), the most popular course. The dipping sauces include meat miso, lemon, wasabi soy sauce, pink rock salt, and homemade sauce (rich). Not just Worcestershire sauce, this kushikatsu place offers a variety of flavors. - Fresh Vegetable Sticks (organic vegetables from the Yatsugatake Mountains in Shinshu) that are delicious even with just salt. - Carpaccio of fresh fish, made with red snapper from Uwajima. - Seasonal kushikatsu with scallops, sea urchin, and A5 grade Zabuton wagyu beef. - Angel prawns from New Caledonia with shirako, seasoned with lemon and rock salt. - Shirako potato salad, a unique dish with a texture similar to mentaiko but with a stronger chewiness. - Okinawa-style dish with bitter melon, spam, conger eel, and Mitsuba. - Hot asparagus that's simply amazing. - Beef tendon hot pot with plenty of beef and daikon radish. - Chicken tenderloin with plum and oysters from Hiroshima. - Salmon and salmon roe. - Seasonal soba noodles. - Seasonal dessert with pineapple sorbet. Overall, the restaurant offers delicious dishes at affordable prices, and I left feeling satisfied. It's a popular spot with reservations filling up daily. You can make a reservation via Tabelog, so be sure to book a visit and enjoy the experience! Five Senses Kushikatsu Restaurant Namaiki Tokyo, 2-12-8 Shibuya, Shibuya-ku, Tokyo, 150-5571-5578. Just an 8-minute walk from Shibuya Station or Omotesando Station. Operating hours: Weekdays 11:30-14:30, 15:00-23:00; Saturdays and holidays 15:00-23:00. Closed on Sundays.

Located near Aoyama Gakuin University in Shibuya, this trendy kushikatsu restaurant is popular among young people. Despite it being a Wednesday, the place was bustling and clearly very popular. The prices are reasonable, the atmosphere is great, making it perfect for casual dates or hanging out with friends. They even offer birthday cakes (I saw one passing by), making it very versatile. The company's president, Tatsuji Suga, started out as a part-timer at PRONTO in Tokyu Food Service, eventually becoming a store manager responsible for a large store with 200 seats and achieving record sales/profits for two consecutive terms. He also worked as an operations manager at the famous GONPACHI Nishi-Azabu store, among other experiences in the food industry. The restaurant has a professional vibe, serving a variety of kushikatsu options like vegetable sticks, smoked sardines, marinated horse mackerel, and more. The bill came to 4650 yen (paid with PayPay), which included items like white rice, pickles, and miso soup. The beer cups are made of tin from Toyama Prefecture. Overall, the operation was impressive, reminiscent of the GONPACHI Nishi-Azabu style. It's always interesting to visit restaurants owned by alumni from the food industry. I learned a lot from this experience.

Three middle-aged men visited the restaurant. The atmosphere was very stylish and could be good for a date. It may have been too stylish for three men. They use fresh ingredients, and the kushikatsu was delicious, but personally, the carpaccio was the best.

Invited to an area that I am not familiar with, I found a shop with a big lantern as a sign. The lantern had the name of the shop "Namazui" and "Seasonal Tempura Skewer Shop" written on it. We started with a toast with the miso dip and vegetable sticks served as an appetizer. The miso dip was delicious and I couldn't stop eating the vegetables... even the yellow zucchini was tasty. The "Sea Bream White Yukke" we ordered was a mix of early red, sea bream, and egg yolk wrapped in seaweed. It was so good that I felt like having some rice. But since we came for the skewers, we stopped ourselves and ordered the "Omakase" skewers (300 yen per skewer). The skewers are made with seasonal ingredients, so we were excited to see what would come next. The first skewer we got was the photogenic "Scallop and Sea Urchin" - it was unfair how delicious it was. The combination of different types of seafood was amazing. The "Black Wagyu Zabuton" was served rare and recommended to eat with salt and sauce. I prefer salt with my meat. I could have been satisfied even if we stopped here. The "Angel Shrimp from New Caledonia" was served with lemon and salt. The slight bitterness of the miso was also nice. The staff proudly presented the "Kazunoko" skewer, which was a first for me. I was skeptical about heating it up, but it turned out that Kazunoko is better when cooked. Next was the classic seasonal dish "Conger Eel" wrapped in trefoil leaves and fried. It was delicious with salt. I could eat it as it is or maybe with some dashi jelly. The "Bitter Melon and Ham with Teriyaki Sauce" was like being in Okinawa. It felt like the rainy season had ended. The junk food vibe was irresistible. We refreshed with the "Sasami Ume" skewer. My stomach was already full at this point. We ordered two more skewers to finish, and the second to last was the "Oyster" - a summer essential. The last skewer was the "Stuffed Manzano Chili Pepper" - stuffed, cut, and fried. Although no specific instructions were given, I enjoyed it with lemon and salt. My stomach was full, but I couldn't resist ordering some soba as a finish. It was refreshing and satisfying. The restaurant was beautiful, and the staff were young and energetic. I had a great time enjoying the seasonal dishes. I felt envious of myself from 10 years ago, who had completed 32 dishes with just the omakase at another restaurant. I look forward to coming back in autumn for more seasonal delights.

Visited with a group of 5 people and despite most of us ordering the seafood omakase skewers, they accommodated one person's request for a skewer without seafood, which was greatly appreciated. The vegetable dip served as an appetizer with miso was delicious. Every skewer was tasty, especially the menchi katsu, seasonal goya spam, wagyu zabuton, and asparagus. After finishing the omakase, we were able to order individual skewers, and I definitely want to try the New Caledonian shrimp, oysters, and sea urchin next time. The beef tendon stew was tender and flavorful, and the smoked platter with ham and plum was excellent. The chilled tomato felt like a dessert. Even the complimentary sherbet we got from adding a friend on Line was delicious. Everything was so good that I definitely want to visit again. The cost was reasonable, with each skewer priced at 300 yen, and we didn't end up spending more than 10,000 yen per person. Looking forward to visiting again. Thank you for the meal!

Budget: 10,000 to 12,000 yen Order: A la carte Stay time: 1.5 to 2 hours Reservation: via Tabelog Located a bit away from Shibuya Station, there is a hidden gem of a tempura skewer specialty restaurant with a single lantern illuminating the entrance. At this unique izakaya, you can enjoy freshly fried skewers one by one at the counter. The variety of skewers is quite extensive, and the concept is to keep eating recommended skewers until you're satisfied. I thought I couldn't eat much fried food, but the light finish made it possible for me to enjoy quite a few skewers without feeling heavy. The atmosphere inside the restaurant is lively, with energetic staff creating a lively vibe. The clientele gives off a Shibuya-like impression. I don't often have the opportunity to eat tempura skewers, so this was quite a novel experience for me, but I thought it was worth trying once in a while. If you're in the area, be sure to check it out. [Order] - Scallop with sea urchin - Zabuton (beef) - Kisu (fish) - Kazunoko (herring roe) - Goya with spam - Squid with garlic mayo - Chicken tenderloin with plum - Oyster - Stuffed bell pepper with minced meat - Salmon with salmon roe - Asparagus - Shrimp - Pork tenderloin with onion - Green onion with pork belly - Miso-marinated konjac - Bacon and cheese - Camembert cheese - Crab claw - Beef tendon with daikon radish - Today's fresh fish carpaccio - Vegetable sticks - Tamago kake gohan (rice with raw egg)

Hello! Have you ever wanted to keep eating until you say "stop"? I found an amazing restaurant in Shibuya! The atmosphere is great, especially at the counter. The menu looked delicious, so I decided to try the "omakase kushiage" where they keep serving until you say "stop" for 300 yen per skewer. Let's dig in! First, they serve a vegetable dip as a starter, made with fresh vegetables from 1100m above sea level. It's delicious with miso, salt, or on its own. Then, the kushiage starts with scallop and sea urchin, followed by A5 grade wagyu beef with rock salt and homemade sauce. Each skewer is a delight! I also tried the potato salad with mentaiko, octopus and cucumber with umeboshi, and other unique skewers like goya and spam with teriyaki sauce. Everything was so tasty and well-prepared. Overall, the experience was fantastic and I highly recommend this place for a fun and delicious dining experience in Shibuya.

Located a 10-minute walk from JR Shibuya Station. Private rooms available. "Okimari Kushikatsu [Ten]" course (5,000 yen). You can enjoy freshly fried skewers. Personally, I found the black wagyu, kazunoko, and stuffed chili peppers to be particularly delicious. The crispy texture brings out the flavor of the ingredients. The staff's service is polite, and the semi-private room allows for a relaxing experience. The meal ends with beef tendon daikon, seasonal soba, and pineapple ice cream. I left feeling satisfied. * * * Used in the video "Neet, Lodger, and Takasaki" on YouTube, where the landlord made an unbelievable statement at a high-end kushikatsu restaurant.

We made a reservation for two on a regular night and visited for the first time. The restaurant is located a short walk from Shibuya Station and Omotesando Station. It has a stylish exterior with a Japanese atmosphere. In addition to a counter where you can enjoy freshly fried food exclusively, there are also table seats, semi-private rooms, and completely private rooms, allowing you to choose according to the occasion. The restaurant is spacious, but it was almost full, showing its popularity. "Namaiki" was born in 2015. It is a skewer tempura restaurant where you can enjoy seasonal ingredients fried by artisans at the counter. We opted for the "omakase" course on this day. For 330 yen per skewer, they kept recommending delicious skewers, and you can stop whenever you feel full. We were worried if the quality would decline after a while, but we were continuously satisfied with delicious skewers throughout the meal. If there are other skewers you want to try, you can order a few more after stopping, and on this day, we ordered the Camembert cheese. The "world's coldest premium draft beer" allows you to enjoy Asahi Super Dry EXTRACOLDACOLD-2°C in a tin glass made by Notsaku, a tin craftsman from Toyama, which costs 10,000 yen per glass, and it was perfect for the current season! The "beef liver sashimi" was salted and processed at low temperature, making it deliciously tender without any odor. Although it is a skewer restaurant, everything other than the skewers was delicious overall. The skewers themselves were all delicious. Each skewer had a generous amount of ingredients, making the satisfaction level quite high. The appearance of each dish was also fantastic, such as the scallop with sea urchin, super tender and juicy A5 black wagyu zabuton, and miso-filled angel prawn. Each dish was meticulously crafted. In addition to the omakase course, there is also an "okimari" course where you can enjoy exquisite skewers for 3,000 yen with 8 skewers plus a few items, offering excellent value for money. The staff's service was friendly and polite. It is recommended for those who want to have a fun time with friends or for a casual date. Being able to experience the coveted "omakase" at this price and quality is the best. I would definitely like to visit again.

I visited the restaurant around 7 pm on a weekday, about a 10-minute walk from Shibuya Station. It was fully booked, but I had made a reservation so I could easily get a seat. The restaurant has counter seats, table seats, semi-private seating in the back, and even completely private rooms. I sat at the counter and could see them frying the skewers right in front of me. All the skewers are served hot and fresh. I tried the recommended assorted deep-fried skewers, which includes over 30 varieties for ¥330 each. You can keep ordering until you say stop. Each skewer was carefully explained before being served. The skewers were served with different sauces like meat miso, lemon, wasabi soy sauce, rock salt, and sauce. I tried 16 skewers each with a friend. The highlights were the scallop with sea urchin, wagyu beef zabuton, New Caledonia angel prawn, and the popular smelt roe skewer. The corn, horse mackerel, oyster, stuffed shishito pepper, salmon and salmon roe, foie gras, ginkgo nuts, beef mince cutlet, sand lance wrapped in shiso, squid with garlic mayo, green onion skewer were all delicious. Overall, the skewers were well-prepared and tasty. The clientele was mostly salarymen, making it a good spot for a date. If you're looking to enjoy deep-fried skewers in Shibuya, I highly recommend this place.

It is located about a 10-minute walk from Shibuya Station, a little off Roppongi Street. I made a reservation with a friend who loves kushikatsu and visited for the first time after work. When I entered the restaurant, there were table seats and a counter, and we chose to sit at the counter that day. We visited around 8 pm on a weekday, and the restaurant was almost full and very lively. It is recommended to make a reservation before going. We opted for the omakase kushikatsu, which is priced at 300 yen each. The kushikatsu is served hot until you say stop. First, we enjoyed a very cold beer served in a tin cup. It was really cold and delicious. A perfect drink for a toast. - Vegetable sticks with moromi miso - Scallop with sea urchin - A5 Wagyu Zabuton with salt - New Caledonia Angel Shrimp with lemon - Kazunoko (herring roe) - Seasonal corn - Seasonal horse mackerel - Chicken tenderloin smoked with plum - Hiroshima oyster - Stuffed shishito pepper with minced meat - Tartar sauce ikura (salmon roe) - Ginkgo nut - Foie gras For the finale, we decided to try the Hokkaido stone-ground soba, which was delicious with thin noodles. It was a fun night enjoying unique kushikatsu. I would love to visit this place again when craving kushikatsu!

[Shop Location] About a 10-minute walk from Shibuya Station on the JR Yamanote Line. [Visit Date and Time] Weekday around 8:00 PM. [Crowdedness] It was almost full, so I think reservations are necessary. [Order Details] ◯ Appetizer (¥600) ◯ Assorted Tempura Skewers (¥300 per skewer) - Scallop with sea urchin - Wagyu beef - Angel prawn - Shrimp roe - Corn ◯ Today's Fresh Fish Japanese-style Carpaccio (¥1,080) ◯ Shrimp Roe Potato Salad (¥860) ◯ Hokkaido Stone-milled Soba Noodles (¥860) ◯ Lots of drinks [Impressions] This restaurant is located next to Aoyama Gakuin University. The exterior exudes a nostalgic atmosphere. Inside, the ambiance is also nice, and all the dishes were delicious! It was a very satisfying dinner. ● Assorted Tempura Skewers → Each skewer was incredibly delicious, and yet priced at only ¥300 per skewer. Especially the "Scallop with sea urchin" and "Wagyu beef" were outstanding, with the large scallop and rich flavor of the sea urchin. The A5-ranked Zabuton beef melts in your mouth as soon as you eat it. The flavor flows into your mouth. It looks beautiful, smells good, and is amazing! ● Today's Fresh Fish Japanese-style Carpaccio → Made with sea bream from Uwajima, this dish was accentuated by the great taste of shiso leaves, a high-quality creation! ● Shrimp Roe Potato Salad → It was my first time trying this combination, and I absolutely loved it. The richness of the potato salad combined with the popping texture of the shrimp roe was irresistible. It was very delicious. ● Hokkaido Stone-milled Soba Noodles → Even the soba noodles were delicious! What a surprise! Thank you for the wonderful meal today, I will definitely come back.