The joy of kushikatsu is fully realized here. From the course to additional skewers, it’s impossible not to overindulge.This restaurant, Kushikatsu Daibon, is officially a branch of the renowned Kushikatsu Aabon, which is so popular that you can’t even get through on the phone.The interior mainly features a counter, and there’s also the Daibon BAR, which can be enjoyed before or after your meal.The course includes around 20 types of skewers, and on this day, we had:Shirasu spring rolls, scallops, squid from the Goto Islands with sea urchin, beef tenderloin, snow peas, shrimp, curry-flavored lotus root, pork loin wrapped in shiso, cream croquettes, Goto Islands’ fish scraps, shirasu with perilla and cheese balls, asparagus, young sweetfish, burdock, clams, Goto Islands’ horse mackerel, and fava beans.The oil used is the same as at Aabon, and the technique of spinning the skewers to remove excess oil is a signature move of Aabon.The combination of classic and seasonal ingredients guarantees deliciousness. Honestly, everything was tasty, but surprisingly delightful were the cream croquettes and the cheese balls with perilla, which were exceptionally good.Of course, even the simple ingredients were of outstanding quality. For instance, the asparagus was from a high-end supplier known as "Hasepase," a regular at luxury restaurants.The ingredients from the Goto Islands, famous for its abalone, were also impressive.Both the creative techniques and the quality of the ingredients are top-notch, which explains why reservations are so hard to come by.After the course, it was time for additional skewers. In addition to the ingredients from the course, there was a wide variety including white fish, side muscle, black rockfish, pork belly with asparagus, mochi, and corn.On this day, we were served white fish, which is so rare that only a handful were offered during my ten years at Aabon. These are only available at peak times, making them a must-try.By the way, at the Daibon BAR, you can also order foie gras pâté and rice balls, which can actually be ordered during the course.I ordered rice balls as a side for the skewers; they are bite-sized, so you typically get about 3 to 5, but some people even order 10!To finish off the course, there’s a dessert skewer featuring:Camembert, strawberries, sakura mochi, and bananas.Honestly, you can’t go wrong with any of them, so I recommend trying all of them. The strawberry skewer becomes sweet like jam when fried, and there’s a secret way to enjoy it that foodies and chefs from hard-to-book restaurants use, like adding ice cream to the banana skewer.I ordered four sakura mochi skewers, which many people come for since they were a highlight even back in the Aabon days. I could easily have eaten eight of them; they were that delicious.Kushikatsu Daibon is the place to experience the "ultimate kushikatsu." It was a great meal!
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