Memory by Aui Maling
Vince and I were super full with cheese and rice cake wrapped bacon skewers and medium rare beef bowls! Be sure to order beer, too!
Kushiage · Hole-in-the-Wall · Local Experience · Casual · Quintessential · Hectic Haunts · Recommended - Good Food · Value for Money · Attentive Staff · For Two · Small Groups · Solo · Reasonably Priced
Open today: 11:00-21:00
Opening hoursHolidays may affect opening times
2-3-9 Ebisu Higashi, Naniwa-ku, Osaka, Japan
3 years ago
Osaka’s love affair with deep-fried food started in Shinsekai, a colorful neighborhood that was built with New York and Paris in mind. Daruma features more than 40 kinds of Kushikatsu, from Classic Beef that is tender to bite to Red Ginger that is refreshingly acidic. Upsize your beer to a large as you make your way through the long list! It’s believed that the owner of Daruma served it first in 1929. Kushikatsu was a cheap, quick fix for workers that favored hearty ingredients, but now you never know what’ll leave the deep-fryer next! There are over 10 locations for Daruma in Osaka, but Shinsekai is where they keep their heart, home, and roots. It’s popular with the shopping crowd so there’s always a line, but turnover is quick. It’s an unspoken rule to free up your seat as soon as you’re done.
3 years ago
Serving only 15 (or less) kinds of Kushikatsu, Tengu takes a different approach from Daruma. Share the counter with locals and maybe make a few new friends. (Sharing the same dipping sauce bonds two people for life.) The menu is all in Japanese, but you’re already in the midst of the frying action so just point at what you want. Tengu keeps it so simple, but satisfying. All is as it should be: the batter is crisp and absorbs the sweet sauce nicely because the Kushikatsu recipe adds panko breadcrumbs into the usual egg, water, and flour mixture.
3 years ago
Crisp, light, and oh-so-easy to eat, Yakko’s breading helps make this shop a contender on the competitive Kushikatsu game. At around JPY120 to JPY280 (USD1.10 to USD2.56) per order, the binge is light on the wallet as well. This is why the narrow counter is always packed and food is always fresh from the fryer. As is custom, a tub of sauce waits patiently for a dunk, welcoming each skewer with a sweet, fruity flavor. Pierce straight through to Yakko’s best with the Pork and Onion (串カツ), Gizzard, (砂ずり), and Kiss Fish (キス) Kushikatsu. The cooks are relentless in their frying, so sometimes one of them might pull out a smoke. Just shrug it off to a local experience that you won’t find anywhere else.
3 years ago
Osaka truly outdoes itself by taking something as banal as frying to a tradition worth mastering. At Matsuba (串かつ松葉), they have such expert craftsmen. The classics are in complete attendance, of course, but a few new flavors make their debut: like camembert or chicken in curry powder. They may seem like strong flavors, but the light batter and vegetable oil keep flavors clean. Ordering at Matsuba is slightly different. The Kushikatsu is already fried and laid out ready to pick from. Movement is pretty quick so a new warm batch is always on its way. Prices can be identified by the kind of stick used—short 12 centimeters and split 15 centimeters sticks, can mark a difference from JPY100 and JPY200. Don’t worry if you get confused, there’s a guide on the counter to help you.