Kitashinchi Kushi Katsu Bon
Other Japanese Food
From crowns of uni to Hungarian foie gras, this basement-level, Michelin-featured gem stirs the deceptively simple scene of kushikatsu with its lineup of gourmet-level skewers.
Restaurant Details
Secreted away on the basement floor in one of Osaka’s busiest entertainment strips, Kitashinchi Kushi Katsu Bon’s unassuming facade belies its reputation as one of the city’s most lustrous kushikatsu restaurants.
It’s here that head chef Otani Kenji, who’s been manning the fryers at some of Osaka’s most celebrated kushikatsu venues for 30 years, casts aside traditional notions in favor of an appetite for luxury. He takes bold risks with premium ingredients in his multi-skewer degustation. Brand-name pork is coated in a fantastically light golden batter and topped with shavings of black truffle. Kombu kelp is fried with Pacific herring roe, then crowned with glossy uni and caviar. The store’s signature crunch is owed to the unique oil combination, which is a mix of lard and cottonseed oil that lends an extra but subtle layer of flavor.
This is just the beginning. Otani’s masterclass of a course may include kue (longtooth grouper), an unsightly but highly coveted fish known for its ultra-tender white flesh, and a skewer wrapped in Jamon Iberico or topped with foie gras from Hungary. More intricate preparations, like a seafood special featuring fish, shrimp and scallop-cheese paste wrapped in perilla leaves and tofu skin, add complexity to the experience.
The space is tight, with just enough European bones to make the vibe dark and intimate. The L-shaped counter faces the restaurant’s shielded copper fryer filled with bubbling-hot oil. Diners are treated to a front-row view of Otani’s skilled hands, seemingly instinctively knowing when to pull each skewer for a perfectly crispy crust, all while maintaining the temperamental oil temperature. The skewered morsels are served in specially ordered Arita ware, and even the pans are honed from copper.
Now a near-permanent fixture in the Michelin Guide since earning its first star in 2010, Kushi Katsu Bon’s reputation continues to move. And with the restaurant’s most recent expansion in Paris, it’s clear that the only direction is up.
Enjoy a whole new expression of kushikatsu with this 16-skewer course menu. Indulge in the world’s top three delicacies, expertly deep-fried to perfection, alongside a palate cleanser and a seasonal rice set.
Enjoy a whole new expression of kushikatsu with this 16-skewer course menu. Indulge in the world’s top three delicacies, expertly deep-fried to perfection, alongside a palate cleanser and a seasonal rice set.
Savor 18 expertly deep-fried, skewered creations — the Kitashinchi Kushi Katsu Bon way — in this elevated course. The menu features kushikatsu crafted with the world’s top three delicacies, a palate cleanser, a seasonal rice set and desserts.
Savor 18 expertly deep-fried, skewered creations — the Kitashinchi Kushi Katsu Bon way — in this elevated course. The menu features kushikatsu crafted with the world’s top three delicacies, a palate cleanser, a seasonal rice set and desserts.
The ultimate course for kushikatsu enthusiasts, this generous 20-skewer menu highlights the world’s finest delicacies. It is complemented by seasonal vegetables, a palate cleanser, a rice set and desserts.
The ultimate course for kushikatsu enthusiasts, this generous 20-skewer menu highlights the world’s finest delicacies. It is complemented by seasonal vegetables, a palate cleanser, a rice set and desserts.
Elevate your meal from special to truly memorable with Kitashinchi Kushi Katsu Bon’s second anniversary plan. Dine at a beautifully arranged table adorned with flowers, and savor a customizable heartfelt message on your dessert plate. This course features a katsu sandwich in place of the rice set.
Elevate your meal from special to truly memorable with Kitashinchi Kushi Katsu Bon’s second anniversary plan. Dine at a beautifully arranged table adorned with flowers, and savor a customizable heartfelt message on your dessert plate. This course features a katsu sandwich in place of the rice set.
Kitashinchi Kushi Katsu Bon Remarks
On weekdays, the restaurant only accepts children who can order the same course as adults. On weekends and holidays, strollers are allowed only in private rooms. Counter seating is available for guests aged 10 and above who can order the same meal as adults. If a child in your group cannot order the same meal, the reservation may be cancelled.
Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.
Depending on the time of the day, the restaurant may limit dining time to two hours.
The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.
The course menu content listed below is an example, and is subject to change based on seasonal availability.
The restaurant cannot always guarantee that it can provide guests with their preferred seating options after a reservation due to availability.
The pictures provided are for illustrative purposes.
Kitashinchi Kushi Katsu Bon Business Days
Kitashinchi Kushi Katsu Bon Address
Dojima Mary Center Building B1, 1-3-16 Dojima, Kita-ku, Osaka 530-0003
Kitashinchi Kushi Katsu Bon Access Info
Kitashinchi Kushi Katsu Bon is 1 -minute walk from Nishi-Umeda Station (Exit C92), a 3-minute walk from Umeda Station (Exit F92), a 3-minute walk from Kitashinchi Station (Exit 11-5 and 11-21) and a 5-minute walk from Osaka Station (Central Exit).
Kitashinchi Kushi Katsu Bon Phone Number
Kitashinchi Kushi Katsu Bon Cancellation Policy
Cancel your reservation at least 2 days before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Osaka Prefecture is the birthplace of Kansai-style okonomiyaki and many classic Japanese street foods. Centered around Osaka (the prefectural capital), the clash of trade, traditions, and modern technologies contributes to the dynamic energy of this prefecture overlooking Osaka Bay.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
10 meals
Frequently Asked QuestionsWhat is kushikatsu?
SEAT RESERVATIONTempura & Soba Miwa
From frying its tempura in rice oil, to using fresh seafood from the local waters of Osaka Bay, the small touches in this Kitashinchi restaurant make it stand out.
SEAT RESERVATIONNikko Kanaya Hotel Main Dining Room
Enjoy Japanese western-inspired cuisine at the Main Dining Room of the Nikko Kanaya Hotel, Japan's oldest standing resort hotel.
COURSE MENUTonkatsu Fujiki Ningyocho
A Ningyocho fixture, Fujiki offers a varied spread of tonkatsu cutlet offerings, but most go for their signature dish: a huge bone-in tomahawk-style pork cutlet that looks just as good as it tastes. It’s great either plain or with the house sauce.
SEAT RESERVATIONGinza Katsukami
Expand your love for fried pork with the first ever course meal restaurant specially for tonkatsu.