Tonight, I had the honor of being invited to Kushi Katsu A-bon in Ashiya.I had wanted to visit this restaurant ever since watching the January 25th episode of "Jounetsu Tairiku" on MBS, but it seems that reservations have become even more difficult since the broadcast.Reservations can only be made by phone on the first day of each month.They say that even if you call 100 times, you might not get through.On this occasion, I was part of the first seating at 6 PM. Before the time, a few people began to gather outside the restaurant, and the staff came out to guide us to the 14-seat counter in order.Drinks are reasonably priced at around JPY 700 each.As I eagerly awaited the skewers to be placed in front of me, I held my beer tightly, excited by the rhythmic frying sounds coming from the shining copper pot.The chef, whom I saw on TV, stood at the frying station with his dignified presence, and the moment I witnessed his graceful movements as he coated the skewers and placed them in the oil, I felt a rush of emotion.I was glad to be here. I can't quite explain this thrill in my chest.The freshly fried kushi katsu had a perfectly balanced crispy and fluffy coating.When I asked about the DeLonghi whisk that peeked out from behind the noren (fabric curtain), I learned that it is essential for creating the light batter.The appearance of the skewers wrapped in batter is a mystery until you taste them, and here, they only provide advice on sauces and salt without revealing the ingredients. It truly is a mysterious kushi katsu experience.Guessing the ingredients by looking at the cross-section and tasting them was enjoyable, and soon the counter was filled with cheerful voices, creating a warm and lively atmosphere.Among the offerings, the head-on shrimp is a specialty of A-bon. It has become a tradition to combine two skewers to form a heart shape, though I wonder who started it.The husbands, not wanting to be seen while holding two skewers, skillfully took pictures on their own, while we also tried to capture our heart-shaped skewers of sweetfish.We enjoyed about 20 skewers, and my favorites were the fluffy scallops, shrimp, enoki mushrooms with cream cheese and prosciutto, and surprisingly, the hot sesame tofu, which changed its flavor completely with just a change in temperature.After the course was finished, we decided to order additional items, adding the tomato cheese and sakura mochi skewers to our meal.The variety of Western-style and dessert options is quite broad.As a final dish, I noticed that many repeat customers ordered the "nori maki" (seaweed rolls), so I decided to try it as well. It was simple, yet strangely delicious. If you visit, be sure to give it a try.Tonight was a wonderful evening.I sincerely thank the person who invited me.And to the chef, please take care of yourself and continue to delight your customers.Thank you for the wonderful hospitality.【Omakase Course】- Shrimp and Okra Spring Roll- Scallops- Shiso and Mozzarella White Fish- Beef Tenderloin- Eggplant- Shrimp- Curry Lotus Root- Pork- Cream Croquette- Asparagus- Enoki Mushroom with Cream Cheese and Prosciutto- Cha Soba (Green Tea Noodles)- Snap Peas with Bacon- Sweetfish from Lake Biwa- Beef Roll- Shiitake Mushrooms Stuffed with Meat- Corn- Sesame Tofu- Crab and Taro- Onion- Clams- Fava Beans- Mint Ice CreamAdditional Orders:- Tomato Cheese- Sakura Mochi
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