This is a cozy and elegant restaurant that is completely different from the popular izakaya-style kushikatsu shops. It is recommended for dates or family celebrations. You can enjoy a variety of flavors with the different sauces available for dipping the fried kushikatsu. It's definitely a place worth visiting.

I finally visited the main branch of my favorite restaurant! I love the abalone dish the most. I usually have about 12-15 skewers at the kushikatsu restaurant. The skewers come out at a good pace, so it feels like I'm eating a lot. I almost completed all of them, but I had to give up because I was too full.

Wow! I finished the first to the last skewer of beef fillet. I visited the restaurant on March 18, 2023, and even though it only had 10 counter seats, it was fully booked due to its popularity. I was satisfied with the pace of serving, the size of each skewer, the atmosphere of the restaurant, and the way the staff treated us. Thank you for the delicious meal. I will definitely visit again.

I have been a fan of this favorite kushikatsu restaurant since I was a child. While there are many famous kushikatsu restaurants in Osaka, ranging from cheap to expensive, I have grown up with the kushikatsu from this place so I cannot cheat on it. Even though I have visited other famous shops, I have decided that I really love Kushikatsu Kidoraku. It may only take a moment to eat, but I am always grateful for the effort put into preparing it, and I savor every bite. The batter is not too sweet, the creative combinations are exquisite, the brown sauce is delicious, and no matter how many skewers I eat, I never get heartburn (individual differences may apply). There are so many reasons why I love Kushikatsu Kidoraku among the many famous restaurants. I sincerely hope that they will bring back some of the kushikatsu items that were once on the menu but have since disappeared.

The skewers were not too thick, making them easy to eat and very delicious. I ordered a set of 12 skewers and also tried some individual skewers. It was the most delicious skewer I have ever had! They also provide guidance on which sauce to dip each skewer in. I recommend trying the chef's choice course. I would love to go back and eat there again.

I was invited by a friend and it was my first time visiting this restaurant. It was lunchtime on a weekday, and it was definitely a good idea to make a reservation. We had a lunch course with a variety of meat and fish skewers, and each skewer was delicious and satisfying. Honestly, I have been to more expensive skewer restaurants before, but the quality of each skewer here is better. Every skewer was delicious, so I definitely want to come back at night to enjoy them with some drinks.

I recently visited a kushikatsu restaurant with a friend, located in a small alley off the Ohatsu Tenjin shopping street! They offer a set of 10 assorted kushikatsu, allowing the chef to choose for you and enjoy delicious skewers. It's only a 2-3 minute walk from Higashi-Umeda Station, so it's recommended for those who want to indulge in high-quality kushikatsu. The flavors are great, with each skewer prepared with special care. The dishes are served on copper plates to keep them warm, which was a nice touch. However, the seating is only at the counter, so if the neighboring customers are noisy, it can ruin the atmosphere. It may depend on luck, but I will definitely visit again when I'm in the area. Thank you for the meal!

Shiruhisa (Shiruhisa) in Tokyo, when eating "kushikatsu," there is a place called "Kushi no Bo" that I sometimes visit. It is a chain restaurant that can be seen in the Kanto region, but when I told my friend in Osaka that I wanted to eat kushikatsu in Osaka, he introduced me to a place saying, "If you want kushikatsu in Osaka, you must go here! This place is definitely better than Kushi no Bo." For more details, please visit the official blog of the udon restaurant: https://alwaysudon.com/shiruhisa-sonezakihonten/ Walking through the arcade street in Sonezaki Shinchi, as soon as you leave the arcade near Umeda OS Hotel, you can see a small building that is over 50 years old. There is a cloth hanging in place of a noren at the door, and it says "Katsu Retsu Shiruhisa" when you take a closer look. Inside, there is a counter with about 8 seats, and the pillars, walls, and counter are all shiny black. The way this place has aged over the years is incredible, but the high-quality construction adds to its weightiness. The lined up sauce dishes are nice! On this day, I ate dishes like this: - Beef loin - Shrimp tonkatsu - Abalone - Ama-dai (tilefish) - Lotus root - Squid with sea urchin - Ayu (sweetfish) - Myoga (Japanese ginger) - White fish with perilla roll - Clam - Asparagus - Sweet potato - Edamame - Back-filtered mountain jellyfish - Salmon - Foie gras - Sandfish - Zucchini - Scallop - Cheese scotch egg - Pork loin I feel like I ate more, but I forgot. It was delicious~ And it really felt like I was in Osaka. I already like fried foods, but it's great to feel like I'm eating history as well. In the city, there are new kushikatsu restaurants appearing with fancy interiors and elaborate menus, but it's wonderful to see a place that continues with the same spirit since its founding without changing deliberately. The manager who fried the food today, Mr. Matsumura, is actually the president and the grandson of the founder, Mr. Yoshikura Matsumura. He's a great guy~ LINE Official Account: https://lin.ee/M97scKk Official Blog: https://alwaysudon.com/shiruhisa-sonezakihonten/ Instagram: https://instagram.com/alwaysudon/ YouTube: https://www.youtube.com/user/techno9353/featured Official Newsletter: http://alwaysudon.online/mailmagazine/

I am not a local, but I visited this restaurant because my junior colleague has been going there since their grandmother's time. The restaurant is a bit hard to find as it is located slightly off the arcade street, but you can follow the sign to get there. They offer courses of omakase, 10 pieces, and 15 pieces, and I chose the omakase course. They use seasonal ingredients abundantly, and the combination of multiple ingredients fried together adds a touch of elegance to the dishes. You can specify which of the five options - salt, soy sauce, special mustard sauce, special sauce, or spicy mustard - you want to dip each piece in. I have had kushikatsu courses at other places, but the way they incorporate seasonal ingredients and combinations here makes it quite unique and elegant.

Excellent! Each skewer at this restaurant is a serious battle between the chef and the customer - from the moment it is served, to the first bite, to the chewing. The ingredients are not easily recognizable, as they are fried with various seasonings like shiso and shallots. Sometimes, there are surprises like red clam or kelp with eggs, making for unique combinations that showcase each season like an orchestra. I just tried the spring menu, so I am looking forward to the summer menu next.

I became a "rice refugee" and stumbled upon this restaurant! I was expecting a casual izakaya with a gacha-gacha vibe, but this place was calm and stylish! The omakase course allowed us to stop whenever we were full. Since it was our third stop, I didn't think I would eat much, but the food was so delicious that I couldn't stop! I was particularly impressed by the turnip! I was surprised by how tender and tasty it was. Every piece of kushikatsu was well-crafted, making eating a delightful experience!

The restaurant that my local friend took me to fulfill my craving for kushiage was OS restaurant. To my surprise, the style of the restaurant was exactly like my favorite local kushiage place back home. When I asked about it later, I found out that it was a branch of the shop where the master used to train. I had been wanting to visit the main shop for years and finally got the chance. I barely made it in time as I called from Shin-Osaka station, and they were about to close. I was so focused on the delicious food that I forgot to take photos, but I managed to snap a picture as proof to show the master when I got back. The prices were similar to my local spot.

The eighth installment of the Kushi Katsu series, Osaka edition. This restaurant is located about 2-3 minutes from Higashi Umeda. Established in 1946, it started as a street food stall specializing in kushi katsu and has now become a full-fledged kushi katsu restaurant. I had made a reservation in advance and headed to the restaurant. Although I managed to find it with the help of Google Maps, it's in a slightly tricky location. The interior is small, with a focus on counter seating. It has a cozy atmosphere that could pass for a bar. I opted for the course where kushi katsu keeps coming until you say stop. Here are some of the items I remember: beef loin, shrimp, pork loin, smelt, shiso roll, foie gras, shiitake mushroom, clams, salmon, lotus root curry, quail egg, matsutake mushroom. The pork loin and beef loin can sometimes be tough to pull off the skewer, but here they were tender and easy to eat. The skewers kept coming one after another without a break. They even served some high-end ingredients that I couldn't eat too much of. Clam kushi katsu is quite rare, I think. The quality of the ingredients is reflected in the price.

I first discovered this place during my time working in Osaka, as it was recommended by Savannah Takahashi in a magazine. I prefer creative skewers over the traditional ones, and this place offers a variety of unique options like beef stew skewers or fruit skewers. Every visit is exciting because there's always something new to try. Whenever I'm in Osaka, this is my go-to spot for skewers.

I visited this restaurant based on a recommendation from an acquaintance. The exterior and atmosphere are nice, and upon entering, I found a retro-style place with just a counter. At first, the service was a bit cold, but after some time, the staff started to smile more, maybe they are just shy? When placing the skewers on the condiment tray, they made sure the skewer was facing the right way for easy eating. The taste was excellent, and considering the cost, this restaurant is definitely worth revisiting.

I visited this restaurant based on its reputation as a famous place. We stumbled upon it while exploring the Sonezaki area with friends and decided to give it a try since there was an available seat. The restaurant is small with only counter seating, so I recommend making a reservation if you plan to visit. The chef keeps serving dishes until you say stop, asking about any preferences or allergies along the way. The food was delicious, as the chef has been in this area for many years. However, considering that kushikatsu is a common dish, the cost performance may not be the best. I'm glad I finally got to try this restaurant that I had been curious about. Thank you for the meal.

Upon entering the Omi Tenjin entrance, walk past the back approach and turn left at the first street. I found a quite long-established kushikatsu (deep-fried skewers) restaurant in this unexpected location. I opted for the chef's choice course at the counter, where they keep serving until you say stop! I thought I would be fine with around 10 skewers, but they were so tasty that I couldn't help but keep eating. There was no greasiness, and before I knew it, I had spent around 8,000 yen per person. The quality of the skewers and the price were both good, so sometimes it's worth splurging a little! It was delicious. Thank you for the meal!

A famous tonkatsu (deep-fried pork cutlet) restaurant. It is a small counter-only shop where seats are always full with customers coming and going. They operate on an order-stop system. The retro atmosphere is enhanced by the copper tableware. Each piece of tonkatsu is delicious, and before you know it, you've eaten the entire menu. Instagram ID: kuidaore.8.

"Kushikatsu here is completely different from the usual cheap and expected taste. You can find a lineup of kushikatsu that makes you wonder, 'What kind of taste is this?' I recommend it to those who are used to eating kushikatsu, but be prepared for the somewhat high prices. It's worth letting your companions know about the prices before going, as it may change their concept of kushikatsu."

The cost performance was excellent, and each ingredient combination was outstanding.