Kushizukushi

The simple joy of savoring Osaka’s beloved deep-fried skewers is made exciting with a medley of regional Japanese ingredients in this beloved kushikatsu joint. Sandwiched between two local shops in Nara, Kushizukushi's success and frequent appearances on the Bib Gourmand list can be attributed to several things. For one, the medley of deep-fried skewers springs from ingredients that feel like a grand tour of Japan’s prefectures: conger eel from Hyogo, Awadori chicken from Tokushima, red sea bream from Ehime and pork from Yamagata. For another, the chef's eyes catch the smallest detail, like the pace at which his customers eat and the perfect pairing of ingredients with various types of batter. Honoring its Nara roots, the restaurant incorporates locally grown items like sake lees and sesame tofu. Seasonality is crucial, featuring glass shrimp in the spring, ayu sweetfish in the autumn and oysters in winter. The chef fries them in front of diners and serves them fresh, one by one, on a metal tray. He never forgets to recommend which seasoning goes best with each item — dashi soy sauce, tartar, matcha salt or spicy sauce. The meal concludes with nyumen (somen noodles) or dashi chazuke. Kushizukushi is a Michelin Bib Gourmand restaurant for 2024.