I visited the reservation-challenging restaurant, Kushikatsu Daibon.This place is run by a former apprentice of the popular restaurant, Aabon. I had given up on making a reservation at Aabon after several failed attempts to get through by phone, but this time I managed to secure a table.As expected, each skewer was of exceptionally high quality.What stood out the most was the batter. It seems to change texture according to the ingredients, with some skewers having a moist coating while others were light and crispy. The moist batter was a unique experience that I had never encountered before, leaving a lasting impression.Among the highlights were the squid from the Goto Islands, Hokkaido's purple sea urchin, and scallops. The scallops were tender, perfectly seasoned, and harmonized beautifully with the batter, making it the best skewer of the day.The beef tenderloin paired excellently with the mustard sauce. Additionally, the shiitake mushrooms, fried clams, and Okinawan corn showcased the charm of each ingredient to its fullest.To finish, I had a dessert skewer and ice cream. I chose sakura mochi from several options.What arrived was a surprising deep-fried sakura mochi skewer. I was initially astonished by the idea of frying sakura mochi, but as I bit into the crispy batter, the chewy sakura mochi revealed itself, filling my mouth with the fragrance of cherry blossoms and a gentle sweetness. I never imagined that traditional Japanese sweets and kushikatsu could pair so well, and it was a delightful conclusion that reflected the playful spirit and skill of Daibon.I understand why reservations are so difficult to secure. This is a wonderful restaurant filled with the craftsmanship of the chefs in every skewer, and I definitely want to visit again.
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