kushikatsu daibon (串かつ だいぼん) Osaka

I visited on a holiday evening.This restaurant is part of the popular Kushikatsu Daibon lineage in Ashiya.While it seems that reservations at Daibon are nearly impossible to secure, this location was also fully booked ahead of time. However, I happened to find one seat available on the reservation site, so I decided to stop by.Upon arriving about 5 minutes early, I was guided to the attached bar.The Kushikatsu course is priced at JPY 16,500.Rather than creative skewers, the menu features many traditional options.- Shirasu Spring Roll- Scallop- Squid with Sea Urchin- Beef Tenderloin- Dadacha Edamame- Sweet Shrimp- Curry Lotus Root- Pork Loin- Cream Croquette- Tendon- Shirasu with Perilla and Cheese- Pike Conger- Cha Soba- Asparagus- Shiitake Mushroom- Burdock Root- Matsutake Mushroom- Onion- Horse Mackerel- CornAdditional items:- Spanish Mackerel- Neck Meat- Scallop- Pork Belly with Asparagus- Shrimp Toast- Pork LoinDessert:- Banana- Ice CreamPersonally, the scallop was my favorite. The pork loin and beef tenderloin were also delicious.The service was very attentive.However, it was a bit distracting that the staff were constantly walking behind my seat due to the large crowd. I ordered two drinks and six additional skewers, totaling JPY 22,250.It was a great meal. Less

It's been a while since my last visit to Kushikatsu Daibon, and I apologize for the delay.The kushikatsu here has become even more refined since my last visit. I know many people compare it to "Aabon," but while it retains the best aspects, it also showcases its originality (I hear the oil temperature is different). The increase in course prices reflects a strong commitment to establishing itself as a distinct high-end kushikatsu restaurant and competitor.✨‍↕️Indeed, many items on the menu, even those found at "Aabon," feel completely different, and the atmosphere of the restaurant is also unique. Personally, I love both places, but I think they are entirely different and shouldn't be compared.The way the beef tenderloin is cooked, the perfect caramelization of the onions, the exquisite preparation of my favorite squid with sea urchin, and the unwavering hospitality that has remained since the "Aabon" days—all of these elements left a lasting impression on me. ✨On this visit, I was lucky to enjoy three types of fish weighing over 2kg (hamo, kinmedai, and tachiuo)! ✌️As usual, I ordered a large serving of cha soba and a mini ice cream of all flavors. I was thrilled that they remembered my preferences! ❣️ The new Campari orange ice cream had a sophisticated taste that was memorable. ✨Thank you for the delicious food and wonderful time!Instagram…@kushikatsu_daibon 【Order】 *◎ indicates items I ordered again*Shirasu spring rollsScallops◎ Goto Islands squid and Hokkaido purple sea urchin with kombu salt◎ Beef tenderloinYamagata's Dadacha beansShrimpLotus root curryNagano's Chiyo Mugen pork loin cutletCream croquetteGoto Islands grouperShirasu rolled with cheese and perillaCha soba (large)Hokkaido Jet Farm asparagusAwaji hamo (over 2kg)Shiitake mushrooms from Okuizumo, ShimaneBurdock◎ Matsutake mushroomsAwaji onionsAwaji octopusAomori's Kyo no Kimi (corn)(Additional skewers) ⭐︎ items ordered by my companion⭐︎ Shizuoka Shimoda kinmedai (over 2kg)⭐︎ Chiba tachiuo, tempura style (over 2kg)⭐︎ Shrimp bread⭐︎ Two types of mochiSmall clamsKyoto Akajidori chicken wingsSeseriSnap peas with baconShimeji mushrooms wrapped in pork bellyPork wrapped around the base of asparagusQuail eggsWieners(Dessert skewers)⭐︎ Sakura mochi⭐︎ Camembert cheese with blueberry⭐︎ Banana cinnamon(Ice cream)⭐︎ Vanilla⭐︎ Rum raisin⭐︎ Peach⭐︎ Mango⭐︎ Campari orange⭐︎ Yogurt⭐︎ Earl Grey⭐︎ Caramel(Drinks)Lemon sour and white wine, each 1Total: JPY 30,900 Less

It's been a while since I visited Kushikatsu Daibon.The prices for the course menu have gone up a bit, but the quality of the ingredients has definitely evolved!This time, the course menu included:- Shirasu Spring Rolls The aroma and texture are delightful, spreading throughout my mouth.- Scallops These are always a candidate for a second helping because they are so delicious, but I managed to resist this time.- Squid with Hokkaido Red Uni (2) I couldn't help but get a second serving. They piled on the uni since it was the last one, and it made me so happy!- Beef Tenderloin (2) Cooked rare, it’s always incredibly delicious. The mustard sauce pairs perfectly with it.- Edamame - Sweet Shrimp - Lotus Root with Curry Flavor - Chiyogen Pork (3) This was my first time trying Chiyogen Pork. When enjoyed without any sauce, you can truly savor the flavor of the ingredients. The rich fat was so delicious that I ended up getting two extra servings.- Cream Croquette - Grouper - Shirasu and Perilla I wanted to get a second helping but had to give up. - Cha Soba - Asparagus (so fresh) - Hamo (light and perfectly paired with plum)- Shiitake I wanted to get a second helping but had to give up.- Burdock - Clam I wanted to get a second helping but had to give up. - Onion - Horse Mackerel - Corn - Octopus It was incredibly chewy, which surprised me. So delicious!- Mustard Konnyaku (2) I couldn't end the meal without having this (laughs).I held back on the dessert skewers and had: - Yogurt - Peach - Mango I ended up having all three!This time, I took many photos of the dishes after taking a bite to make it easier to understand, so I apologize if that bothers anyone.It was a truly satisfying meal! Less

This is a well-known kushikatsu restaurant, "Kushikatsu Daibon," run by a disciple who trained for 10 years at the famous establishment "A-bon." Although it has only been open for about two years, it has already become a super popular spot that is difficult to reserve.The only option for dining is the JPY 16,500 course. There is also a bar, so the drinks are excellent, with the special highball being a signature item.Every kushikatsu was of exceptionally high quality and incredibly delicious. The beef tenderloin and pork loin were particularly impressive! The sawara (Spanish mackerel) that you can see being filleted right in front of you, and the octopus from Akashi were both outstanding! The onions from Awaji were also top-notch!The owner’s hospitality was exceptional, creating a very comfortable atmosphere.- Shirasu Spring Rolls- Scallop- Aori Ika and Purple Sea Urchin- Beef Tenderloin ◎- Edamame- Akashi Octopus ◎- Lotus Root with Curry Flavor- Chiyo Maboroshi Pork Loin from Nagano ◎- Cream Croquette- Kue (Grouper)- Shirasu Cheese Balls- Cha Soba (Palate Cleanser)- Asparagus- Awaji Sawara ◎- Shiitake Mushrooms- Kabocha (Japanese Pumpkin)- Clams- Awaji Onion ◎- Bonito- Corn- Quail Eggs (Additional)- Chicken Neck (Additional)- Sakura Mochi- Ice Cream Less

As expected from the lineage of Aabon, the quality of the skewers was high, and I could feel a consistent deliciousness.On the other hand, there were many similarities in the taste of the dishes and sauces to Aabon, which left a strong impression of Aabon’s style, for better or worse. As a food enthusiast, I would have liked to experience a unique culinary adventure that only Daibon can offer, stepping beyond what Aabon provides.Considering that the prices here are about 1.5 times higher than at Aabon, I find myself hoping for added value that justifies this price difference, not just in quantity but in the overall experience.Of course, the careful inheritance of the techniques from a renowned establishment is a significant attraction in itself. That’s why I believe that as Daibon continues to draw from Aabon’s legacy, it will become clearer what unique expressions Daibon will bring to the table, potentially making it a truly one-of-a-kind place.Even in its current state, it’s already quite delicious, which makes me excited for its future evolution. Less

I visited "Kushikatsu Daibon." It was a lively place where I could casually enjoy freshly fried kushikatsu. The batter was light and crispy, and the flavors of the ingredients were rich, making them so delicious that I wanted to keep eating more. They offered a wide variety of kushikatsu, from classic options to vegetables and seafood, which was great for sharing with friends. The pairing with drinks was excellent, making it easy to enjoy a few more rounds. The relaxed atmosphere made it comfortable, perfect for dining with friends or unwinding after work. I definitely want to stop by again! Less

Located on the 5th floor of a building just a 10-minute walk from Yodoyabashi Station, this is a highly sought-after kushikatsu restaurant with a Tabelog Bronze rating.Menu highlights include:- Shirasu Spring Rolls- Scallops- Goto Islands Thunder Squid and Hokkaido Sea Urchin- Beef Tenderloin- Yao Edamame- Angel Shrimp- Curry-flavored Lotus Root- Nagano Prefecture Chiyo Phantom Pork Loin Katsu- Cream Croquettes- Goto Islands Kue- Shirasu, Cheese, and Perilla- Edamame- Green Tea Soba- Hokkaido Jet Farm Asparagus- Awaji Island Conger Eel- Stuffed Shiitake Mushrooms from Okuizumo, Shimane Prefecture- Burdock and Ground Meat- Octopus from Akashi- Awaji Island Onions- Akashi Mackerel- Corn- Peach Sorbet Less

This was my second visit.This time, I enjoyed the following menu items:- Scallops- Aori squid from the Goto Islands and purple sea urchin from Hokkaido- Beef tenderloin- Edamame from Yao- Sweet shrimp- Lotus root with curry flavor- Pork loin wrapped in shiso- Cream croquette- Kue from the Goto Islands- Shirasu (whitebait) and cheese dumplings- Asparagus from Hokkaido- Hamo (pike eel) from Awaji- Shiitake mushrooms from Okuizumo, Shimane- Burdock root- Octopus from Akashi- Onions from Awaji- Meckuri horse mackerel from Akashi- Corn[Additional]- Yumeiro from the Goto Islands- Chicken wings- Snap peas with bacon[Dessert Skewers]- Sakura mochi- Banana[Dessert]- Two types of sorbetFor drinks, I had the consistently delicious "Daibon Highball." Less

I had about 20 skewers, and surprisingly, I didn't feel heavy at all and was completely satisfied.I don't usually like fried foods that much and tend to feel bloated, but everything was delicious and light, making it a very enjoyable experience.The sakura mochi skewers were so unique to Kushikatsu Daibon that I saw several people ordering multiple servings—they were truly delicious.The seasonal fruit was lychee, and I was curious about a lychee skewer, but the frying was done to perfection, and it was incredibly tasty. Less

I finally visited Kushikatsu Daibon! Since it was my first time, I wanted to sit at the counter, but we opted for a table as I had my child with me. Here’s what we had:- Squid with Sea Urchin- Scallop- Snap Peas- Beef Tenderloin- Lotus Root with Curry Flavor- Shrimp- Pork Loin- Cream Croquette- Grouper- Shirasu with Perilla and Cheese- Sweetfish- Asparagus- Shiitake Mushroom- Burdock Root- Onion- Octopus- Corn- Horse Mackerel《Additional Skewers》- Snap Peas with Bacon- Quail Egg- Squid with Sea Urchin- Shrimp Toast- Mochi- Lychee- Cinnamon BananaAnd Ice Cream! The batter was light and I could keep eating more and more. The fish was exquisite, perfectly cooked, and the texture was just amazing! The octopus and scallops were also incredibly delicious. The staff were very considerate, providing suggestions for my child regarding flavors and what they could eat, making our dining experience very enjoyable. I can't wait to go back soon! Less

I visited the restaurant alone at 8:30 PM on a weekday. I had been to Aabon recently, and I heard many people say that this place focuses more on quality ingredients and is even better, so I was curious to try it.The experience started with a warm welcome, and they greeted me politely before the course began. They offer only one type of omakase course for JPY 16,500. Drinks are charged separately, and I was recommended the Daibon Highball, which I decided to try.Here’s what was included in the course:- Shirasu Spring Rolls- Scallop- Goto Islands Squid and Hokkaido Purple Sea Urchin- Beef Tenderloin with Yellow Spicy Sauce- Takayama To-noen Snap Peas- Sweet Shrimp (with lemon and salt)- Lotus Root with Curry Flavor- Pork Loin Wrapped in Shiso- Cream Croquette- Goto Islands Kue- Skewers with Shirasu and Cheese wrapped in Perilla- Cha Soba- Kagawa Sanuki Asparagus- Awaji Conger Eel- Shimane Okuizumo Shiitake- Burdock- Akashi Octopus- Awaji Onion- Goto Islands Gona-aji- CornThis course included 20 dishes, and I could also choose from an additional 12 dishes (skewers not included in the course) that I wanted to try again!I added:- Kashima Clam- Chicken Wings with Yuzu Pepper insideFor dessert skewers, I had:- Sakura Mochi- Banana- Miyazaki Half-Cooked Lychee- Camembert with BlueberryI enjoyed these, and for the final course, I had four types of ice cream!With two Daibon Highballs and one Lemon Sour, my total bill came to just over JPY 23,000.The atmosphere was nice, the service was excellent, and the skewers were delicious, but I personally felt the price was a bit high. However, it was truly tasty! It was a great meal! Less

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. Less

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! Less

I made a reservation about three days ago after hearing that there was an opening.Here are some of the skewers that particularly surprised and delighted me:〇 Kue (Grouper)The cooking was exceptional. It was perfectly rare and tender, making it incredibly delicious.〇 Awaji OnionVery crispy. I could really taste the sweetness of the onion.〇 Quail EggThe white was soft, and I never expected to be so impressed by quail.In between, they also served refreshing cold soba noodles.The explanations were thorough, and the hospitality was excellent.Of course, they also offered high-quality ingredients in their kushikatsu, which were very tasty. However, perhaps because I had something to compare it to, I felt the difference more with the menu items typically found at regular-priced kushikatsu restaurants.This is just my personal opinion, but I thought if the course had a bit less quantity, I could enjoy a wider variety when ordering freely.However, since the courses start all at once, it seems difficult to adjust the quantity for individuals. Less

I finally managed to make a reservation at Kushikatsu Daibon in Nishi-Tenma!Located on the 5th floor of a building near Naniwabashi Station, this hidden gem operates on a reservation-only basis. With limited seating and a calm atmosphere, it’s perfect for special occasions.The course prepared by the chef, who trained at the renowned Kushikatsu Aabon in Ashiya, is truly exceptional! The light batter with meringue and fine breadcrumbs results in a crispy texture that isn’t heavy at all.The seafood is particularly outstanding, with seasonal ingredients taking center stage in the skewers, allowing you to fully appreciate their rich flavors—it's truly impressive.Skewers of beef fillet, cream croquettes, and seasonal vegetables keep coming, ensuring that you won’t get bored until the very end. They pair wonderfully with wine and highballs, making the pairing experience highly recommended.Given its popularity and the difficulty of securing a reservation, the quality is genuinely high. If you want to enjoy authentic and high-quality kushikatsu in Osaka, this is definitely a place you should visit! Less

I was able to make a reservation, so I visited in June.We started with the All-You-Can-Eat Course.Before the time started, people gathered in front of the restaurant,and we all took the elevator together!The course progressed smoothly,and in between, we enjoyed some refreshing soba.It was so light that I could eat a lot without feeling full!At the end of the course, they informed us about additional items we could order,and everyone ended up ordering a lot!I added just one of my favorite dishes,and I was completely satisfied. :)It was a wonderful time! Less

I finally visited the branch of Aabon in Ashiya that I've been wanting to try for a long time.The batter was incredibly light, making it feel like I could eat as much as I wanted!The creative skewers were delicious, especially the seafood skewers, which were exceptional due to their focus on fresh ingredients.The dessert skewers were also incredibly tasty! The sakura mochi is a must-try. I ordered two, but honestly, I wanted to eat more (laughs).The homemade ice cream for dessert was delightful as well. Today, I could choose from caramel, vanilla, strawberry, and mango, so I ordered all of them!The staff were friendly, and I had a very enjoyable dining experience.I also want to visit Aabon and Taishogun next! Less

【Experience the Ultimate Kushikatsu from the Nation's Best!】 Kushikatsu Daibon | Kita Ward, Osaka City, Osaka @kushikatsu_daibon I finally got to visit "Daibon," which is gaining a lot of attention for being directly taught by the number one kushikatsu place in the country, "Aabon." Thanks to @ahyoungbaby for hosting a private event! I had been looking forward to this for a long time, and my excitement was through the roof before even arriving. This hidden gem is a must-save before it gets too popular! Wow, everything was delicious and so much fun! They expertly fry seasonal high-quality ingredients sourced from all over the country using traditional techniques, making it surprisingly easy to enjoy without feeling heavy. Each bite of the carefully selected ingredients wrapped in a light, crispy batter was a delightful experience that left me in awe. The quality was truly exceptional, and I can’t wait to return! For more satisfying gourmet finds, check out @aoyan_food ⏩⏩ Swipe & If you bookmark this, I’ll be overjoyed! (Please save it to your next outing list!) ーーーーーーーーーーー Budget: Omakase Course from JPY 16,500 ーーーーーーーーーーー 〰〰〰〰〰〰〰 Satisfaction Level: ★★★★★ 〰〰〰〰〰〰〰 Address: 4-7-7 Nishitenma, Kita Ward, Osaka City, Osaka, 5F Sansystem Nishitenma Gastro Plaza ⏰ Business Hours: Monday, Tuesday, Thursday, Friday, Saturday 18:00 - 20:00 20:30 - 22:30 Closed: Wednesdays, Sundays, and Holidays ️ Parking: None Please let me know about delicious kushikatsu! I’ll be posting more tasty finds! 【Who is Aoyan?】 ✈︎ Professional Traveler | Sharing information on local revitalization and delicious experiences Currently exploring "delicious" spots across Asahikawa, Sapporo, Tokyo, and Kansai 20,000 followers on Instagram | Also recruiting for gourmet gatherings and hard-to-book restaurants✌ ㊙️ Follow my stories for quicker and more information! https://lit.link/aoyan Likes and comments make me super happy! Feel free to reach out! [Area Hierarchy: Osaka Prefecture > Osaka City Kita Ward > Nishitenma > Kushikatsu > Kushikatsu Daibon] #OsakaGourmet #NishitenmaGourmet #KushikatsuDaibon Less

I never thought a dish like kushikatsu could move me so deeply. And to think that a kushikatsu restaurant rated over 4 stars on Tabelog actually exists—what a reality check... (´ﾟдﾟ｀)Seeing visions beyond the oil—such a description isn’t even an exaggeration. Before me stands a young chef with a wonderful smile, yet the skewers he creates easily surpass any measure of experience or age. It’s as if a magician is conjuring vibrant miracles without revealing any tricks... The deliciousness locked within the light batter, the perfect cooking, and the meticulously calculated aftertaste—all of these beautifully betray the expectations one might have of "kushikatsu."Let’s call it a flash of skewers.Each moment brings a series of small surprises and emotions, transforming the meal into a mesmerizing performance rather than just dining. The young genius paints not just food in the oil, but a vivid... yes, an illusion etched into the memory of the diner.Here’s what I enjoyed:- Shirasu Spring Rolls - Scallop Slices - Aori Squid with Sea Urchin and Kombu Salt - Beef Tenderloin - Snap Peas - Sweet Shrimp - Curry-flavored Lotus Root - Pork Loin Wrapped in Shiso - Cream Croquette - Goto Islands Tendon - Shirasu with Shiso and Cheese - Jet Farm Asparagus - Chicken Wings with Yuzu Pepper - Burdock Root - Clams - New Onions - Goma Aji - Fava Beans **Additional Skewers:** - Sausage - Kuro Mutsu - Whitebait - Asparagus Wrapped in Pork - Shimeji Wrapped in Pork - Neck Meat - Quail Eggs - Isaki - Cha Soba (as a dish) - Sakura Mochi - Camembert - Ice Cream (for dessert)The high prices, the high ratings on Tabelog, and the 2026 BRONZE award all make perfect sense at this establishment. Almost every skewer can be reordered as many times as you like, of course, with additional charges, allowing you to enjoy as much of your favorites as you desire. I’ve heard of women who have eaten as many as 150 skewers in the past. Every staff member is fully focused on understanding what the customers are currently seeking. It’s hard to find another place with such high levels of insight.The flavors are undoubtedly delicious, but even more impressive is the hospitality that leaves a lasting impression. As I write this, the restaurant has been open for about 1 year and 9 months. I don’t know when I’ll be able to make my next reservation, but I’m excited to see how much the young genius, Mr. Izumiya, has improved.I look forward to that moment.It was delicious. Thank you for the wonderful meal. Less

This was my second visit.I arrived at 8:30 PM on a holiday.Here’s what I enjoyed in terms of drinks and skewers:◾️ Drinks- Sensuke Junmai Ginjo Unfiltered Nama Sake, Extra Dry- Tatenokawa Muga Red Bottle- Higatsuru Junmai Sake, Made with Wine Yeast- Les Terres de Fil Andre by David Duband Bourgogne Aligoté 2022I had three types of sake. I started with the Sensuke, which is extra dry. I had the Tatenokawa Gold last time, and this time I tried the Red, which I preferred. Finally, I enjoyed the Higatsuru made with wine yeast, and I also ordered a glass of white wine. Everything was delicious.◾️ First Half of the Course- Appetizer: Shirasu Spring Roll- Skewer 1: Scallop- Skewer 2: Goto Islands Squid with Sea Urchin- Skewer 3: Beef Tenderloin- Skewer 4: Snow Peas- Skewer 5: Sweet Shrimp- Skewer 6: Lotus Root with Curry Flavor- Skewer 7: Pork Loin Wrapped in Shiso- Skewer 8: Cream Croquette- Skewer 9: Goto Islands Sugiara- Skewer 10: Soft Roe, Shiso, Cheese Dumpling- Cha Soba (Green Tea Soba)The differences from my last visit were the snow peas and the Sugiara. The Sugiara was particularly delicious, being one of Okinawa's three premium fish. It was tender and had a refined umami flavor. It was absolutely fantastic.◾️ Second Half of the Course- Skewer 11: Jet Farm Asparagus- Skewer 12: Young Sweetfish- Skewer 13: Shiitake Mushrooms from Okuizumo- Skewer 14: Burdock Root- Skewer 15: Clams from Kashima- Skewer 16: Awaji Shintama- Skewer 17: Shirauo from Ishikari, Hokkaido- Skewer 18: Fava Beans from KagoshimaThe differences from my last visit included the asparagus, young sweetfish, and shirauo. I was lucky to have the shirauo, which is said to be extremely rare.◾️ Additional Skewers1. Gonaji (Horse Mackerel)2. Kuromutsu (Blackthroat Seaperch)3. Asparagus Wrapped in Pork4. Sausage5. SugiaraI ordered extra asparagus and Sugiara. I had the sausage before and it was so good that I ordered it again. The Gonaji was tasty, but the Kuromutsu was exceptional. I definitely want to order that again.◾️ Secret Menu- Onigiri (Rice Balls)This is a popular menu item known to those in the know. It was indeed delicious and would be great to have between skewers.◾️ Dessert Skewers1. Sakura Mochi (Cherry Blossom Rice Cake)2. Camembert Cheese◾️ Desserts- Strawberry Sorbet- Yogurt SorbetIn total, I had 25 skewers. Thanks to the light batter, I could eat as much as I wanted, and the quality of the ingredients really shone through, making for incredibly delicious kushikatsu. I’ll look for another opportunity to visit. It was a great meal! Less

The owner, Mr. Izumiya, and all the staff greeted us with smiles, making it a very comfortable place to dine.As rumored, the kushikatsu is incredibly light.I hardly felt any greasiness, and it went down smoothly.Starting at 8:30 PM, I ended up finishing a total of 30 skewers plus ice cream.From the very first skewer of shirasu (whitebait) and kinome (Japanese pepper leaf), I could feel the dedication to quality ingredients.The large kuruma ebi (sweet shrimp) was also impressive.Of course, the taste was wonderful, with the flesh packed tightly inside.On this day, I even encountered the super rare shirauo (whitebait).It had a mild flavor yet a solid umami, and I was delighted to enjoy such a unique ingredient.The final dessert skewer and the unlimited selection of ice cream left me very satisfied.I added 7 extra skewers to the regular course for about JPY 20,000.Now I’m tempted to visit the "A-bon" branch as well.However...The appearance of the kushikatsu is almost identical.I realized that this genre doesn’t photograph as well as I expected. Less

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! Less

Just a 7-minute walk from Naniwabashi Station, I visited the award-winning "Kushikatsu Daibon." The owner, who trained for 10 years at the renowned Kushikatsu Apon in Ashiya, runs this establishment.I made a reservation through Table Check and arrived on a weekday at 6 PM.I ordered the Omakase course for JPY 16,500.The kushikatsu, fried by the owner, Mr. Izumiya, has a light and crispy texture that makes it incredibly delicious and easy to eat one after another.Among the offerings, the squid from the Goto Islands in Nagasaki, Hokkaido sea urchin, beef tenderloin, sweet shrimp, asparagus from Hokkaido Jet Farm, and Kashima clams were particularly outstanding.I enjoyed every bite until the end.The fish skewers were slightly dry, possibly due to the high oil temperature, so I believe they could be elevated further by imagining them as tempura served with dipping sauce.【Today's Menu】1. Shirasu Spring Roll 2. Scallop 3. Squid from Goto Islands and Hokkaido Sea Urchin 4. Beef Tenderloin 5. Snow Peas 6. Sweet Shrimp 7. Lotus Root with Curry Flavor 8. Pork Loin Wrapped in Shiso 9. Cream Croquette 10. Goto Islands Kue 11. Shirasu, Shiso, and Cheese 12. Green Tea Soba 13. Asparagus from Hokkaido Jet Farm 14. Young Sweetfish 15. Shiitake Mushrooms from Okuizumo, Shimane 16. Burdock 17. Kashima Clams 18. New Onion from Awaji Island 19. Shirasu from the Ishikari River in Hokkaido 20. Broad Beans from Kagoshima Additional 21. Quail Egg 22. Goto Gonjyo 23. Corn 24. Vanilla Ice Cream Less

I finally managed to make a second reservation and visited at 20:30!【Daibon Course - JPY 16,500】☆ Shirasu Spring Rolls These are non-rolled spring rolls with a crispy texture and large shirasu (whitebait) that are delightful.☆ Scallops Incredibly juicy scallops cooked to a perfect rare—absolutely irresistible!☆ Goto Islands Squid and Hokkaido Sea Urchin Seasoned with salt from Nagano. I had this before and it was so delicious that I was thrilled to have it again! ♡☆ Beef Tenderloin Served with mustard sauce. The tenderloin is incredibly soft and rich in flavor, perfectly complemented by the mustard sauce!☆ Snow Peas This was a revelation! Served with salt. The puree gives a smooth texture, while the peas add a delightful crunch and an amazing aroma!☆ Sweet Shrimp Served with salt and lemon. These plump shrimp are large and absolutely delightful! ♡☆ Lotus Root with Curry Flavor Served with sauce. The curry is authentic and spicy, and it pairs perfectly with the sauce! ◎☆ Pork Loin Wrapped in Shiso Served with mustard sauce. The fat of the pork loin is sweet, and the shiso adds a refreshing touch.☆ Cream Croquette Served with soy sauce. The hot cream croquette melts in your mouth—so good!☆ Goto Islands Grouper Fluffy and delicious! The grouper has a strong flavor and rich umami.☆ Shirasu, Cheese, and Shiso Dumplings The combination of shirasu, cheese, and shiso is perfectly balanced, crispy on the outside and creamy inside! Completely different from the first shirasu dish!☆ Tea Soba for a Break With a hint of wasabi, it refreshes your palate.☆ Asparagus from Hokkaido Jet Farm Surprisingly large asparagus! Juicy and crisp, with no fibrous texture—so delicious!☆ Young Sweetfish Fresh and lively young sweetfish! I had it with lemon and salt, and the combination was a revelation.☆ Shiitake Mushrooms from Okuizumo, Shimane The flavor of the dashi spreads beautifully, with a wonderful aroma—so tasty!☆ Burdock This dish has burdock mixed into a hamburger, spreading an earthy aroma—delicious!☆ New Onion from Awaji Served with sauce. Perfectly fried, with a strong crunch and the sweetness of the new onion.☆ Clams from Hashima Served with lemon and soy sauce. These were delicious too! Quite large and cut in half. The more you chew, the more umami you taste.☆ Whitebait from Hokkaido Only available when good ones come in! It’s said that they are hard to find even at Abon. Delicate yet fluffy with a refined sweetness.☆ Broad Beans from Kagoshima Each bean has a strong presence—surprisingly delightful! A comforting skewer.(Dessert Skewers) I had everything except for the strawberries.☆ Sakura Mochi I ordered this because the person next to me said it was incredibly delicious and ordered a second helping! It uses mochi from "Ryugetsudo Tamagawa" in Ashiya, and the aroma of the leaves is wonderful! ◎ The sweetness of the red bean paste and the saltiness of the pickled leaves make it so tasty!☆ Banana Cinnamon Fried to enhance the sweetness, this banana becomes a stylish dessert with a hint of cinnamon! ◎☆ Camembert Cheese with Blueberry I ordered this again because I enjoyed it last time! The aroma of the camembert combined with the sweet blueberry jam is delicious.☆ Rum Raisin Ice Cream Homemade ice cream. The moderate bitterness of the rum pairs well with the texture of the raisins, creating a sophisticated flavor.【Additions】☆ Bacon with Snow Peas These fresh snow peas were also delicious!☆ Snow Peas I loved them so much I ordered them again!☆ Chicken Neck from Kyoto Red Chicken The chicken neck has just the right amount of fat, making it chewy and delicious!☆ Mochi This also uses mochi from "Ryugetsudo Tamagawa" in Ashiya, and it’s sweet.☆ Fried Horse Mackerel from Goto Islands The person next to me said this was the best dish of the day, so I ordered it as well! The marbled horse mackerel was a revelation—my perception of horse mackerel has completely changed! You won’t understand until you try it.☆ Okinawan Corn Served with salt. This corn is incredibly sweet and juicy, almost like a dessert.Once again, I ate way too much because it was just too delicious! ♡♡ It’s amazing how light I felt despite eating so much—truly exceptional.I enjoyed kushikatsu that brought out the flavors of the ingredients, indulging in delicious dishes from all over Japan!I previously visited the restaurant supervised by Daibon, "Taishogun," which was reasonable and tasty, but this is on a whole different level! I truly felt the difference in frying techniques.This is a place I want to work hard to reserve again!!It was a great meal! ♡ Less

【Appetizers】Shirasu Spring Rolls【Kushikatsu ①】ScallopsAori Squid and Sea UrchinBeef TenderloinMashed Peas from UsuiTiger PrawnsCurry-flavored Lotus RootPork Loin Wrapped in ShisoCream Croquette - Not too sticky, easy to eatKue FishShirasu and Shiso Cheese Balls【Intermezzo】Green Tea Soba【Kushikatsu ②】Jet Farm AsparagusLive Young SweetfishShiitake MushroomsMinced BurdockNew Onion from AwajiClams from KashimaWhitebait from IshikariBanana【Add-ons】Sakura Sea BreamAsparagus Wrapped in BaconGonaji FishCornBananaIn the first hour, an impressive 17 skewers were served. Given the location near Kitashinchi, the satisfaction level for a base price of JPY 16,500 feels almost too good to be true. The Gonaji fish, in particular, was remarkable. It seems that due to limited availability, it was offered as an additional skewer, so it might be a good idea to ask for recommendations when choosing add-ons. Less

Finally, my long-awaited first visit!This is the restaurant of Izumiya-san, who trained for 10 years at the famous kushikatsu restaurant, A-bon.I had heard from many people that it was a must-visit, and I was finally able to make a reservation and come here!First, I waited a bit in the waiting room, "Daibon Bar."Then, I was guided to the counter seats, and the interior was very clean and had a wonderful atmosphere.I waited with great anticipation for the course to begin.Now, about the food—it exceeded my expectations in deliciousness.The cooking was exquisite, and everything from the sauces, salt, mustard sauce, to the sweet and sour sauce was of high quality.The ingredients were carefully selected, and with the skillful technique applied to them, each skewer was truly a luxurious creation.The fish, meat, and vegetables chosen according to the season were all at a level that left me in awe.With a light batter and delicate cooking, I enjoyed every bite without feeling heavy at all.Moreover, the attentive service from the staff was wonderful, allowing me to have a very pleasant time.I thoroughly enjoyed the additional skewers after the course, leaving me completely satisfied both physically and emotionally.Before I knew it, I had become a true "Daibon fan."I am already looking forward to my next visit.Thank you for a wonderful dining experience!It was a great meal! Less

I visited Kushikatsu Daibon for the first time in six months, and it was delicious.Here’s what I had:- Shirasu Spring Rolls- Scallops- Nagasaki Goto Islands Squid and Sea Urchin- Beef Tenderloin- Snow Peas- Shrimp- Lotus Root with Curry Flavor- Pork Loin Wrapped in Shiso- Cream Croquette- Nagasaki Goto Islands Kue- Yamaguchi Shimonoseki Yamamoto Bamboo Shoots- Green Tea Soba- Asparagus from Hokkaido Jet Farm- Young Sweetfish- Shiitake Mushrooms from Shimane Okuizumo- Burdock- Clams from Kashima- New Onions from Awaji Island- Shirasu with Cheese and Perilla- Edamame from KagoshimaAdditional items:- Yumeiro Fuefuki Sea Bream- Asparagus Wrapped in Pork- Chicken Wings- Shrimp Toast- Shimeji Mushrooms Wrapped in Pork- Neck Meat- Young Sweetfish- Shiitake Mushrooms- Snap Peas with Bacon- Black Mutsu- AsparagusDessert Skewers:- Sakura Mochi- Banana- Strawberry- Camembert with Blueberry- Vanilla Ice Cream- Sorbet- Strawberry Ice Cream- Caramel Ice Cream Less

The quality of the food was decent, and the portions were generous. You can tell that good ingredients are used in the frying, and it was tasty. However, it wasn't quite at the level of "excellent," and overall, it left a rather safe impression without any particularly memorable highlights.Regarding the service and the pace of the meal, I found it somewhat lacking. Personally, I prefer to enjoy my meal in a more relaxed manner, quietly like other customers, but here, I felt there was an excess of unnecessary "extra care." It felt as if I was being treated like a complete novice, and every explanation drew attention from those around me, which made things a bit awkward.The owner was friendly, and the service was very polite, which was not an issue at all. However, the other male staff member (the assistant) was disappointing. His explanations were too fast and unclear, and he came off as a bit brusque. There was no body language, and while it wasn't rude, it didn't create a relaxing atmosphere. Honestly, I felt a bit pressured.In summary:The price range and the restaurant's appearance are very much like a high-end establishment, but the overall quality of the service did not match. It’s certainly not the "worst" experience, but I don’t feel inclined to return. I would much rather enjoy kushikatsu at a chain like "Daruma," where the atmosphere is far more comfortable. Less

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! Less

Tabelog AWARD BRONZEThis restaurant, Kushikatsu Aabon, trained in a renowned establishment in Hyogo and opened in Osaka.In 2026, it received the AWARD BRONZE, establishing itself as a distinguished kushikatsu restaurant in Osaka.Although it’s a challenging place to get a reservation, I was able to find an opening through TableCheck and finally visited.I had been looking forward to this place for a long time.【Today's Course】◾︎ Shirasu Spring Rolls ◾︎ Scallops ◾︎ Aori Ika with Sea Urchin and Kombu Salt ◾︎ Beef Tenderloin ◾︎ Peas ◾︎ Shrimp ◾︎ Lotus Root with Curry Flavor ◾︎ Pork Loin Wrapped in Shiso ◾︎ Cream Croquette ◾︎ Goto Islands Kue ◾︎ Yamaguchi Yamamoto Bamboo Shoots with Sashimi ◾︎ Refreshing Tea Soba ◾︎ Hokkaido Jet Farm Asparagus ◾︎ Young Sweetfish ◾︎ Shitake Mushrooms from Okuizumo, Shimane ◾︎ Burdock ◾︎ Kashima Clams ◾︎ Awaji New Onions ◾︎ Shirasu, Shiso, and Cheese Balls ◾︎ Kagoshima Fava Beans Additions ◾︎ Quail Eggs ◾︎ Sea Bream ◾︎ Cream Croquette ◾︎ Neck Meat ◾︎ Bacon-Wrapped Snow Peas ◾︎ Goto Islands Kuro Mutsu ◾︎ Beef Tenderloin Dessert ◾︎ Sakura Mochi ◾︎ Ice Cream with Caramel and Yogurt Sorbet From the very first Shirasu Spring Roll, I was captivated. The overall batter was light, allowing the flavors of the ingredients to shine through, and I was able to enjoy the meal without feeling heavy until the end.I was amazed at how much the frying technique can change the experience, completely altering my perception of kushikatsu.The additions were quite tempting, and I ended up ordering quite a few, which left me unable to enjoy the dessert skewers... haha.Next time I visit, I’d like to try some other dishes.It was a precious moment of experience.It was a great meal. Less