Kushikatsu Daibon is a specialized kushikatsu restaurant located on the 5th floor of the "Sun System Nishitenma Gastro Plaza" in Nishitenma, Kita Ward, Osaka. Situated in the so-called "Michelin Building" where famous restaurants abound, it was opened in September 2024 by the chef who previously ran the highly sought-after "Kushikatsu Aabon." Since then, it has quickly become a popular spot that is difficult to reserve.The restaurant operates two seatings daily at 6:00 PM and 8:30 PM.On this occasion, I made a reservation for 6:00 PM on a weekday and visited alone. Reservations can be made through Table Check.The interior is immaculate, with a well-adjusted lighting that creates a calm atmosphere. There are 8 counter seats and one private room, making it suitable for a variety of occasions such as dates or business meetings.The menu consists solely of the "Omakase Course (JPY 16,500, tax included)."The course lineup is as follows:*Note: Served in this order.*- Shirasu Spring Roll- Scallop- Aori Ika and Bafun Uni- Beef Tenderloin- Snap Peas- Kuruma Ebi- Lotus Root (Curry Flavor)- Pork Loin Wrapped in Shiso- Cream Croquette- Kue- Shirasu, Cheese, and White Fish Paste- Cha Soba- Asparagus- Hamo (Shiso)- Shiitake- Burdock- Octopus- Onion- Goma Aji- Corn- (Additional) Clam- (Additional) Chicken Wings- (Additional) Shrimp Toast- (Additional) Young Sweetfish- (Additional) Mochi- (Dessert Skewers) Sakura Mochi- (Dessert Skewers) Camembert (Blueberry)- (Dessert Skewers) Cinnamon Banana- Mango SorbetThe course begins with the "Shirasu Spring Roll" as an appetizer. The light batter and the umami of the shirasu create a delightful anticipation.One standout dish was the "Aori Ika and Bafun Uni." The sweetness of the squid harmonized beautifully with the rich flavor of the bafun uni, filling the mouth with luxurious umami.The "Kuruma Ebi" was perfectly cooked, with a delightful bounce and the natural sweetness of the ingredient fully enjoyed.The "Beef Tenderloin" was astonishingly tender, releasing juices with every bite, presenting a refined finish that is unexpected for kushikatsu.Seasonal highlights included the "Hamo," "Goma Aji," and "Corn." Each ingredient was fried to perfection, maximizing its aroma, texture, and sweetness.The "Shrimp Toast" was an excellent addition, featuring a crispy texture and rich shrimp flavor. The "Young Sweetfish" offered a pleasant bitterness and roasted aroma, allowing for a full appreciation of the season.The meal concluded with dessert skewers and mango sorbet. The playful skewers of sakura mochi, camembert with blueberry, and cinnamon banana provided a delightful finish.At the neighboring table was Master Hasegawa from the notoriously difficult-to-reserve kushikatsu restaurant "Aabon." This unexpected encounter heightened my excitement as I enjoyed the course in the atmosphere typical of a renowned establishment.While reservations are challenging, if you have the opportunity to visit Osaka, consider adding this restaurant to your dinner options!
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