Bekkan Nakameguro Rokkakutei

While typically known as a traditional Osaka street food, kushiage (battered and deep-fried skewers of meat and vegetables, sometimes called kushikatsu) is elevated at Rokkakutei through the use of premium seasonal ingredients and expert technique. Rokkakutei’s Nakameguro branch sees a healthy stream of visitors all year round, drawn by the promise of seasonal kushiage skewers. Summer’s top picks are blue-backed fish like amberjack and tuna, as well as horse mackerel. As the weather gets colder, autumn brings traditional specialties like Pacific saury (sanma), mushrooms and mountain vegetables. In the dead of winter, it’s cod milt and root vegetables. All are equally delicious whether enjoyed with salt, ponzu or tartar sauce. But spring sees the highest volume of visitors, not just because of the umami-rich firefly squid (hotaru-ika) that are in peak condition, but also thanks to the fresh emergence of cherry blossoms on the banks of the nearby Meguro River. To pair with the menu offerings, more than 10 kinds of seasonal wines and an equally impressive selection of sake are also available, further elevating Rokkakutei’s kushiage offerings beyond its origins as a streetside snack. Even the non-kushiage menu items are specifically curated to pair well with the drink selection, such as the signature dishes of Japanese whiting (kisu) with tartar sauce and tomato with cheese. In a modern and sophisticated setting, guests are invited to take their place at counter seats to savor the deft artistry of the chefs, or adjourn to a private room for a more private kushiage experience.