Kushi Tanaka

From a young age, Chef Tanaka was immersed in the luxurious meals served to guests at the ryokan that his parents managed. While Kyoto is renowned for its elegant and creative traditional cuisine, Tanaka's preference for simpler fare steered him towards a different culinary path. Established in 1980, Kushi Tanaka is nestled in a secluded back alley in Karasuma Nishiki, Kyoto, identifiable by its red noren facade. The restaurant specializes in one thing: an omakase course menu featuring kushiage, Osaka’s beloved panko-breaded and deep-fried meat and vegetable skewers. Tanaka infuses each dish with creativity and rich flavors, using extra-fine panko breadcrumbs to coat seafood, pork and vegetables. Tanaka's carefully curated menu reflects his culinary philosophy. Some skewers invite guests to savor the distinct textures and flavors of individual ingredients, such as plump shrimp tails or juicy mushrooms. Others explore the diverse possibilities of fried cuisine, such as cheese and basil-stuffed tomato kushiage. The meal ends with extra details: options for a cleansing ochazuke. The warm, slightly bitter hojicha (roasted green tea) broth and numbing sansho pepper cut through any heavy feeling from eating the fried delights. Michelin Guide accolades: 2024 - Bib Gourmand