쿠시아게사쿠야

We are particular about the essential elements of kushiage, which are oil and batter, ensuring a light texture without excessive oiliness. We also use locally sourced ingredients as much as possible, allowing you to enjoy a rotating monthly menu without getting bored.

Natural shrimp fillet cutlet with fish tartar and green onion, cream croquette with rapeseed flowers and clams, new potato wrapped in butter and bacon, fried chicken thigh with eggplant, bamboo shoots stuffed with shrimp paste and wrapped in perilla leaves, cheddar cheese wrapped in broad beans and bacon, yuba wrapped with sea lettuce and octopus, tataki of horse mackerel wrapped in perilla leaves, new onion wrapped in pork, snap peas, scallops with fresh tomato sauce, butterbur shoots, salmon wrapped with green asparagus, strawberry daifuku, beef tenderloin with Japanese sauce, clams with white onion, squid with sea urchin sauce, kogomi wrapped in pork with plum paste, loin cutlet with snow peas and watercress, beef wrapped in new burdock, chicken wrapped in tsukushi, foil-wrapped shrimp, deep-fried camembert, and maple syrup.