What is Kushiage or Kushikatsu? Osaka’s Favorite Fried Skewer Food

While yakitori fried chicken often claims the spotlight in izakaya fares, its deep-fried Osaka-born counterpart, kushiage — also known as kushikatsu — often flies under the radar. But ask any Osaka native why they love kushiage and they’ll rave about it for different reasons: its flawless companionship with sake and beer, its delectable dip in tangy Worcestershire-based sauce, or its just-right crunch.

Kushiage is typically a skewered, deep-fried item of meat or vegetables. You can go to your local bar in Osaka for classic variations like shrimp and lotus root, or venture to avant-garde kushiage spots where skilled chefs push the boundaries of creativity. 

The beauty of kushiage is that anything can be one with the right formula. Picture renditions like French-inspired potato mille-feuille, wagyu or Korean samgyeopsal, and suddenly, the term “fried things on a stick” sounds more exciting. 

Kushiage, also known as kushikatsu, is a popular Japanese dish consisting of deep-fried items on a stick. Typically, various meats, seafood and vegetables are skewered onto bamboo sticks, dipped in batter (often made from egg, flour and panko breadcrumbs) and then fried until golden and crispy. 

There’s a lot of speculation around the origin of kushikatsu, but one story sticks out: In 1929, the owner of a small bar in Osaka's Shinsekai district began frying skewered dishes for blue-collar workers. Ingredients like meat and potatoes encased in a thick batter made it a more filling option that quickly gained popularity among the working class. This sparked a trend, leading to the widespread popularity of kushikatsu. 

Unlike yakitori, where one ingredient can alternate with another on a single stick (such as the negima, featuring chicken thigh and scallion), kushikatsu typically showcases a single item per skewer. However, kushikatsu isn't limited to specific ingredients. Creativity reigns supreme, allowing for delightful variations that may even include dessert options like fried bananas or ice cream.

Though often used interchangeably, kushiage and kushikatsu are still slightly different. Kushikatsu specifically denotes skewered cutlets of meat and is closely associated with Osaka's culinary scene. The word "kushi" refers to the skewers used, and "katsu" is short for "katsuretsu," which means a cutlet of meat. 

On the other hand, kushiage broadly refers to skewer frying. The word “kushiage” uses "age" (to fry), thus directly translating to "skewer fry". While similar to kushikatsu in preparation, kushiage is not necessarily tied to a specific region like Osaka. It allows for more flexibility in ingredients and presentation — which is why high-end restaurants often use this term instead of kushikatsu. 

While Shinsekai means “new world” in Japanese, it has developed a long history since being established in the early 1910s. In this food tour, you’ll explore the over 100-year-old district and try kushikatsu in the same place that possibly birthed the dish back in 1929. You’ll feel the history as you bite into each perfectly fried skewer! 

With your knowledgeable local guide, learn about the district’s rich history and food culture while trying a variety of regional specialties! 

Thankfully, unlike upscale sushi or kaiseki multi-course dining, kushiage remains largely a street food, so eating it is fairly unfussy. If you run into a kushiage joint in Osaka, find a spot at the counter to see the chef at work. Most items in a kushikatsu joint are a la carte, and because each skewer is typically fried to order, it’s best to order a few at a time. If you’re indecisive, some restaurants offer set menus. Instead of a plate, skewers are served in a metal or ceramic tray with an oil strainer. 

Kushikatsu and kushiage are traditionally enjoyed with a tangy Worcestershire-based dipping sauce, often enhanced with soy sauce, mirin, and sugar. Follow the dining etiquette: the sauce container is often shared with other diners, so don’t double-dip your skewers. 

Many restaurants provide a complimentary serving of cabbage, said to aid digestion. A nifty trick is to use a cabbage leaf to scoop up the sauce from the communal container and drizzle it over your kushikatsu. Some places even provide a brush or spoon for convenience. 

In upscale kushikatsu restaurants, chefs employ a unique serving style where skewers are continuously brought to your table until you signal that you're full. 

Finally, don’t forget to order a glass of nama beer (draft beer) or sake to wash it all down. 

Kushikatsu is just one of many popular dishes that originated in Osaka. On this tour, you’ll try the famous deep-fried skewer alongside other iconic local foods while soaking in the sights and sounds of Dotonbori, one of Osaka’s most bustling neighborhoods. 

With your knowledgeable local guide, explore areas of the district that many travelers miss and hear the stories behind the area’s famous food and landmarks!

Osaka rightfully boasts a vibrant kushikatsu scene, but that doesn’t mean other major cities like Tokyo are lacking in eateries serving up piping hot skewers. Check out where to get your kushiage cravings fixed across Japan.

The leather upholstery, dark wood counter and subdued lighting belie the Michelin-recognized fried morsels in Kitashinchi Kushikatsu Bon. Located in Osaka’s bustling Kitashinchi district, kushiage here is served omakase-style, with the chef crafting special skewers far beyond the usual izakaya fares. 

Foie gras and wagyu beef skewers are fitting offerings, considering the impressive list of drinks they have, too. While its branch in Paris, France, has garnered recognition from the Michelin Guide, there's nothing quite like enjoying the kushiage in its birthplace.

French-inspired potato mille-feuille, Italian squid ink risotto, and Korean samgyeopsal pork belly — it’s a tour around the world in this Michelin-listed kushikatsu joint. Here, newcomers blend with regulars unwinding after work over inventive deep-fried skewers and smooth Italian wines.

Each kushikatsu is cooked and served one at a time, and comes with the chef’s recommended seasonings and condiments, who will continue serving the skewers unless you say otherwise. 

Sandwiched between apartment buildings in Osaka, this fancy kushikatsu restaurant alternates between two types of batter for their skewers.

The course always starts with a whole deep-fried shrimp, but there’s no guessing correctly what comes next; the chef sources ingredients every morning, so seasonality drives the menu with experimental renditions intercepted in between. They use a special technique to drain the excess oil, so the fried skewers are never too greasy — and rightfully light.

After trying the kushikatsu from these delicious restaurants, try making it yourself! In this cooking class in Osaka, you’ll make kushikatsu under the guidance of an industry pro with 38 years of experience. 

Deep-fry a spread of ingredients from savory meats to refreshing vegetables and seafood for a mouthwatering platter of kushikatsu. You’ll also be making a variety of sushi, so be sure to come hungry.

It’s a hot pot, skewer, and nomihodai all-you-can-drink alcohol fare under one roof. The Osaka-based restaurant uses Ibu Biton pork from Wakayama Prefecture, where the pigs are fed a diet mixed with plum vinegar extract.

While sukiyaki and shabu-shabu hot pot are the main attractions, the course menus also include delicious skewers. Be sure to book a seat during peak seasons, as reservations fill up quickly.

Helming the fryer at this 40-year-old-plus kushiage restaurant is second-generation owner-chef Oie Koji, who inherited Rokkakutei from his father. Ingredients are selected by Oie from the best production areas: kuroge wagyu from Kagoshima and Tochigi, madai red sea bream from Shizuoka and Japanese tiger prawn from Kumamoto. 

In an interesting break from tradition, Oie has expanded his repertoire to include gluten-free cuisine, available upon request. The shop is located in stylish Daikanyama, so come here after a cozy bookstore date for a dinner meant to impress.  

Rokkakutei’s Nakameguro branch attracts a healthy stream of visitors year-round for its seasonal kushiage skewers. Summer's top picks include blue-backed fish like amberjack and tuna, as well as horse mackerel.

As the weather cools, autumn features traditional specialties such as Pacific saury (sanma), mushrooms, and mountain vegetables. In the winter, the menu highlights delicacies like cod milt and root vegetables.

If you're planning a visit in the spring, be sure to book ahead — reservations are hard to come by with the cherry blossoms along Meguro River drawing larger crowds than usual.

Explore one of Tokyo’s largest cherry blossom festivals in Tokyo with an English-speaking guide on this Cherry Blossom Festival in Meguro tour. 

Stroll alongside the pink lantern-lit canal as you stop for countless pictures of the sakura blossoms. Learn about hanami culture while chatting with locals and foreign visitors before capping off the magical evening with dinner at a local izakaya.

The gleaming copper hue of the fryer catches the eyes of anyone who comes to Ahbon. Kushiage in this cozy joint in Ashiya is a whirlwind tour of the best flavors of Japan.

Skewers are served with delicious sauce pairings, like crab with lemon and salt, beef filet with mustard, lotus with curry sauce, and conger eel with grated radish and vinegar. The thin curving counter allows you to be as close to the action as possible. 

Want to get into Japan’s most delicious street and bar foods? Take a look through our bar-hopping food tours or explore the best yakitori restaurants in Tokyo!

They are effectively the same dish, but kushiage has a more high-class image and is served with various sauces. Kushikatsu has a working-class image with lower prices while utilizing the classic Worcestershire sauce.  

Several differences set these two fried dishes apart. Kushiage uses a thicker batter that incorporates breadcrumbs, which leads to heavier and crunchier breading. In contrast, tempura utilizes a lighter batter, producing more airy and crispy breading. Kushiage is skewered, while tempura is not. Finally, kushiage dipping sauce is thick and tangy, while tempura is known for a lighter and saltier dipping sauce. 

Find out more: What Is Tempura? Origins, Popular Variations & Where To Try

Takoyaki, okonomiyaki and kushikatsu are some of the most popular foods in Osaka.