This is a well-known kushikatsu restaurant, "Kushikatsu Daibon," run by a disciple who trained for 10 years at the famous establishment "A-bon." Although it has only been open for about two years, it has already become a super popular spot that is difficult to reserve.The only option for dining is the JPY 16,500 course. There is also a bar, so the drinks are excellent, with the special highball being a signature item.Every kushikatsu was of exceptionally high quality and incredibly delicious. The beef tenderloin and pork loin were particularly impressive! The sawara (Spanish mackerel) that you can see being filleted right in front of you, and the octopus from Akashi were both outstanding! The onions from Awaji were also top-notch!The owner’s hospitality was exceptional, creating a very comfortable atmosphere.- Shirasu Spring Rolls- Scallop- Aori Ika and Purple Sea Urchin- Beef Tenderloin ◎- Edamame- Akashi Octopus ◎- Lotus Root with Curry Flavor- Chiyo Maboroshi Pork Loin from Nagano ◎- Cream Croquette- Kue (Grouper)- Shirasu Cheese Balls- Cha Soba (Palate Cleanser)- Asparagus- Awaji Sawara ◎- Shiitake Mushrooms- Kabocha (Japanese Pumpkin)- Clams- Awaji Onion ◎- Bonito- Corn- Quail Eggs (Additional)- Chicken Neck (Additional)- Sakura Mochi- Ice Cream
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