Kyushu Otoko no Kushikatsu Yachar

For vegetables, use lard, white sesame oil, and blended oil, replenishing the protein and umami of the vegetables with lard. Fry at 170 to 175 degrees Celsius. For meat, use only white sesame oil. Fry at 180 to 185 degrees Celsius until crispy without overcooking.

A creative kushikatsu that appears on the menu of the day whimsically. It is actually a palm-sized omurice croquette. It is mellow with egg and sauce.

We sear domestically sourced Pacific saury procured from the famous fish market, Otsukono. The saury is seasoned with vinegar, making it a perfect snack to enjoy in between bites of kushikatsu.

A rich cheese fondue mixed with white miso for a Japanese twist, with a light aftertaste... Perfect match with skewers! Serves 2 people

This pork belly skewer cutlet, cooked for 4-5 hours, is as tender as simmered pork belly!

Our original crispy Chicken Nanban served with the chef's special tartar sauce!

Classic

Original