The Kushi Katsu restaurant "A-bon" in Ashiya gained even more fame after being featured on the show "Jounetsu Tairiku." As far as I know, it’s the hardest place to get a reservation. I’ve never been able to get through on the phone. However, it was already a notoriously difficult restaurant to book, so being featured on the show hasn’t changed that.This time, I was invited by a gourmet CEO, marking my first visit in seven years. Interestingly, I was brought here by the same gourmet CEO last time as well. In other words, I’ve never managed to make a reservation on my own.We met in front of the restaurant just before our reservation time and entered. To my surprise, we were seated right in front of the chef. What incredible luck!We started with a toast over champagne. Then the chef showed us the ingredients he had prepared for the day. The first dish was a skewer of translucent okra, a staple on the menu.Ah, the appearance and the taste. I knew I had come to A-bon. From there, over 20 skewers kept coming out one after another: shrimp with shiso, cream stew, Chateaubriand, sesame tofu… It’s fascinating how they can turn anything into a skewer, and it’s all delicious.There were even some skewers where I couldn’t figure out what was inside until the end. That was part of the fun.The most impressive dish this time was the young sweetfish. This was more like a high-end dish than a skewer. It could easily compete with tempura.Naturally, we ordered an additional 10 skewers. Even after eating a total of 30 skewers, I still felt like I could eat more.For dessert, we had sakura mochi and mozzarella with jam made from giant grapes. Of course, those were also skewers. I indulged in four different types of ice cream for dessert. It was a blissful time.Before I knew it, we were on our third bottle of wine: Taittinger, Saint-Aubin, and Burgundy Rouge. All of them were reasonably priced.I was completely satisfied.I would be thrilled to come back again.
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