Restaurant Details

Secreted away on the basement floor in one of Osaka’s busiest entertainment strips, Kitashinchi Kushi Katsu Bon’s unassuming facade belies its reputation as one of the city’s most lustrous kushikatsu restaurants.

It’s here that head chef Otani Kenji, who’s been manning the fryers at some of Osaka’s most celebrated kushikatsu venues for 30 years, casts aside traditional notions in favor of an appetite for luxury. He takes bold risks with premium ingredients in his multi-skewer degustation. Brand-name pork is coated in a fantastically light golden batter and topped with shavings of black truffle. Kombu kelp is fried with Pacific herring roe, then crowned with glossy uni and caviar. The store’s signature crunch is owed to the unique oil combination, which is a mix of lard and cottonseed oil that lends an extra but subtle layer of flavor.

This is just the beginning. Otani’s masterclass of a course may include kue (longtooth grouper), an unsightly but highly coveted fish known for its ultra-tender white flesh, and a skewer wrapped in Jamon Iberico or topped with foie gras from Hungary. More intricate preparations, like a seafood special featuring fish, shrimp and scallop-cheese paste wrapped in perilla leaves and tofu skin, add complexity to the experience.

The space is tight, with just enough European bones to make the vibe dark and intimate. The L-shaped counter faces the restaurant’s shielded copper fryer filled with bubbling-hot oil. Diners are treated to a front-row view of Otani’s skilled hands, seemingly instinctively knowing when to pull each skewer for a perfectly crispy crust, all while maintaining the temperamental oil temperature. The skewered morsels are served in specially ordered Arita ware, and even the pans are honed from copper.

Now a near-permanent fixture in the Michelin Guide since earning its first star in 2010, Kushi Katsu Bon’s reputation continues to move. And with the restaurant’s most recent expansion in Paris, it’s clear that the only direction is up.

Kitashinchi Kushi Katsu Bon Remarks

• On weekdays, the restaurant only accepts children who can order the same course as adults. On weekends and holidays, strollers are allowed only in private rooms. Counter seating is available for guests aged 10 and above who can order the same meal as adults. If a child in your group cannot order the same meal, the reservation may be cancelled.

• Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.

• Depending on the time of the day, the restaurant may limit dining time to two hours.

• The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.

• The course menu content listed below is an example, and is subject to change based on seasonal availability.

• The restaurant cannot always guarantee that it can provide guests with their preferred seating options after a reservation due to availability.

• The pictures provided are for illustrative purposes.

Kitashinchi Kushi Katsu Bon Business Days

Kitashinchi Kushi Katsu Bon Address

Dojima Mary Center Building B1, 1-3-16 Dojima, Kita-ku, Osaka 530-0003

Kitashinchi Kushi Katsu Bon Access Info

• Kitashinchi Kushi Katsu Bon is 1 -minute walk from Nishi-Umeda Station (Exit C92), a 3-minute walk from Umeda Station (Exit F92), a 3-minute walk from Kitashinchi Station (Exit 11-5 and 11-21) and a 5-minute walk from Osaka Station (Central Exit).

Kitashinchi Kushi Katsu Bon Phone Number

Kitashinchi Kushi Katsu Bon Cancellation Policy

Cancel your reservation at least 48 hours before the dining start time to receive a full refund.