I visited Kushikatsu Daibon for the first time.This restaurant is run by a chef who has branched out from the well-known Aabon in Ashiya, and I had been wanting to try it for a while. Although it’s a popular spot that’s hard to book, I was fortunate to find an available table through TableCheck.It took about a 10-minute walk from Yodoyabashi Station to reach the restaurant, which is located on the second floor of a building that houses several famous establishments in Nishitenma.We enjoyed a total of 29 different dishes, including:- Shirasu Spring Rolls- Scallops- Aori Squid with Sea Urchin- Beef Tenderloin- Snow Peas- Shrimp- Lotus Root with Curry Flavor- Pork Loin Wrapped in Shiso- Cream Croquette- Kue Fish- Bamboo Shoots- Green Tea Soba- Asparagus- Young Sweetfish- Shiitake Mushrooms- Burdock Root- Clams- New Onion- Shirasu and Cheese Wrapped in Perilla- Fava BeansAdditional:- Asparagus Wrapped in Pork- Chicken Neck- Shrimp BreadSweet Fried Dishes:- Sakura Mochi- Camembert Cheese- Banana- StrawberryDesserts:- Vanilla Ice Cream- Caramel Ice CreamThe highlight was definitely the beef tenderloin, which was cooked perfectly, allowing me to fully savor the meat's rich flavor. The asparagus from Hokkaido Jet Farm was also excellent, showcasing the quality of the ingredients directly. The green tea soba was delicious as well.Despite the large variety of dishes, the light batter and subtle seasoning left me feeling just right.While the prices are on the higher side for kushikatsu, it reflects the quality of the ingredients used.It was a great meal!
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