Kushiage (kushikatsu) is loved by both adults and children.
The reasonable prices make it appealing to visit casually.
Moreover, the bite-sized portions are easy to eat, and it's fun to choose from various types.
There is a restaurant that has been making such kushiage in Kurashiki for over 20 years.
That is "Kushiage Baka Ichidai Kushitei".
Kushitei is not just an ordinary kushiage restaurant.
They are very particular about their ingredients.
They use a lot of seasonal vegetables and fresh fish caught in Kurashiki, as well as in Okayama Prefecture and neighboring areas.
Their commitment extends to the sauces and salts served with the kushiage.
In addition to kushiage, they also have a rich lineup of dishes made with local seasonal ingredients.
Among the rare items, there are dishes using fresh wheat gluten and yuba sourced from the owner's hometown, Kyoto.
Don't miss the horse sashimi shipped directly from Kyushu.
Let me introduce the charming Kushiage Baka Ichidai Kushitei.
Kushitei is a kushiage specialty store established in 1999. Enjoy dishes that focus on local and seasonal ingredients
Kushitei opened in March 1999 (Heisei 11).
It has been operating in the same location for over 20 years.
As they call themselves "Kushiage Baka Ichidai," kushiage is the main item on the menu.
This has not changed since the establishment.
Additionally, they have a lineup of popular dishes centered around fresh fish caught locally.
Furthermore, there are unique menu items such as fresh wheat gluten and yuba from Kyoto, the owner's hometown, and horse sashimi from Kumamoto.
While they have been dedicated to kushiage for over 20 years, that is not the only charm of Kushitei.
▼ Inside the U-shaped counter, the staff member known as "Agebacho" KAMOI fries the kushiage.
The photos featured were taken in October 2019.
Currently, partitions have been installed at the counter and tables as a measure against infectious diseases.
The U-shaped counter allows for enjoyable interactions between staff and customers, which is a secret to its popularity.
From regulars to first-time visitors, the friendly atmosphere allows for easy communication with the staff.
By rearranging the tables and using extra chairs, they can slightly increase the seating capacity.
Kushitei is popular among a wide range of customers, from individuals to couples, groups, and families with children.
▼ The staff's business cards are uniquely designed to resemble driver's licenses.
Once you see it, you won't forget it.
Freshly fried kushiage with a crispy coating comes in a variety of types
▼ The menu at the time of the interview was as follows.
Many of these are seasonal ingredients from Okayama Prefecture and its neighboring areas.
Additionally, any kushiage that you cannot finish can be taken home.
▼ If you're unsure, ordering a course is also a good option.
There are three courses: 15 pieces, 10 pieces, and 5 pieces, where the restaurant selects and serves recommended items.
If you have any ingredients you dislike or cannot eat, please let us know in advance, and we will exclude those ingredients!
Prices include tax. These are as of March 2022 (Reiwa 4).
Because they focus on seasonal ingredients, the kushiage menu changes with the seasons
At Kushitei, the kushiage menu changes with the seasons.
It may be surprising to experience the seasons through kushiage.
That is why you will want to visit Kushitei each season to taste the kushiage made with seasonal ingredients.
The interview was conducted in autumn, so the menu was for autumn.
The autumn menu includes the following seasonal ingredients.
- Shako from Yorishima
- Lotus root from Kurashiki
- Asparagus from Yakage
- Mushrooms from Okayama
- Eringi from Kagawa
- Ginkgo nuts
- Red sweet potato
There are many other seasonal ingredients as well.
In addition to the regular menu, there is also a "daily kushiage" among the a la carte items, so be sure to check it out.
By the way, even in the same season, the contents may change from year to year.
Popular kushiage best ten
Kushiage is appealing for its variety.
Choosing which one to eat from the many menu options is part of the fun.
However, with so many options, it can be difficult to decide.
So, I asked KAMOI, who actually fries the kushiage, to tell me the ten most popular kushiage items.
The ten popular kushiage items are as follows! (in no particular order)
- Pork belly
- Beef
- Beef cheese
- Asparagus
- Young corn
- Lotus root with mentaiko
- Lotus root with crab miso
- Scallop bacon
- Shrimp shiitake
- Chicken wings
Use this as a reference when you go to Kushitei and choose your kushiage.
Please note that some items may not be available depending on the season.
Recommended kushiage
Here are six kushiage items (autumn menu) that I actually tasted during the interview.
The kushiage had a fine, crispy coating and was perfectly fried.
When you put it in your mouth, it makes a light crunching sound.
The coating itself is fragrant, and it tastes delicious even without any dipping sauce.
The onion is Kurashiki's "Fujita Onion".
Fujita Onion is a brand onion that was born in the Fujita area of Okayama City, which is next to Kurashiki.
New onions will also appear in the spring menu!
The kushiage of onion is soft and "wilted," contrasting with the crispy texture of the coating, leaving a lasting impression.
And you can taste the gentle sweetness unique to onions.
The kushiage of burdock is cut into stick shapes like asparagus and fried without using skewers.
When you put it in your mouth, you first experience the crispy texture of the coating, followed by the "soft" texture of the burdock.
Moreover, the burdock itself has a sweet and spicy flavor reminiscent of kinpira, making it delicious on its own.
The unique flavor of burdock and the sweet and spicy seasoning pair very well together.
The burdock is from Tsurajima, Kurashiki!
Tsurajima is famous as a production area for burdock.
The chicken wings are also eaten by holding the bone part without using skewers.
The skin has a crispy texture, is fragrant, and has a sweetness to it.
The meat is juicy, full of chicken flavor.
And the salt and pepper are just right.
Chicken wings are a dish that is likely to be enjoyed by both children and adults.
Yorishima Shako was on the "Daily Special Skewers" menu.
Yorishima Shako is, as the name suggests, Shako caught in the Yorishima area of Asakuchi City, which is adjacent to Kurashiki City!
Okayama Prefecture is known for its consumption of Shako.
Yorishima Shako is a seasonal skewer with a strong local flavor.
Therefore, it is recommended for tourists and business guests.
When you eat the Yorishima Shako skewer, first you experience the crispy texture of the batter, followed by the plump texture of the Shako meat.
And just after biting into the Shako meat, the umami and mild sweetness of the Shako burst in your mouth.
It might be best to eat the Yorishima Shako skewer with salt or just as it is without any seasoning.
On the day of the interview, there were also Shako sunomono (vinegared dish) and boiled Shako available.
Two quail eggs are skewered and fried.
They look cute, and I thought they are very much like skewers.
Following the crispy texture of the batter, the white part has a plump texture.
Then the yolk has a crumbly texture.
After that, the flavor of the yolk spreads.
The appearance is distinctly recognizable as lotus root, which I find interesting.
The lotus root used for the skewers is from Tsurajima, Kurashiki!
Tsurajima is also a production area for lotus root, along with burdock.
The moment I bit into the lotus root skewer, I experienced the crispy texture of the batter along with the refreshing crunch of the lotus root that matched it perfectly.
Gradually, the mild sweetness of the lotus root spread little by little.
And I was able to enjoy the crunchiness until the very last moment of eating.
I had imagined that the lotus root skewer would be fluffy, so I was pleasantly surprised in a good way.
There are also skewers filled with mentaiko (spicy cod roe) or crab miso in the holes of the lotus root. These are also popular menu items and highly recommended!
The lotus root skewer is a local flavor that I definitely want tourists and business guests to try.
There is a focus on the sauce, salt, and ponzu for the skewers!
When you think of skewers, you might not imagine eating them with sauce.
Of course, Kushitei also has sauce for the skewers.
Moreover, there is not only sauce but also salt and ponzu.
▼ The sauce, salt, and ponzu are served on individual plates for each person.
Therefore, unlike the skewers (kushikatsu) in Osaka Minami, there is no "no double dipping" rule.
The sauce is homemade.
It is a secret sauce that has been used since the opening, replenished over time.
Kushitei's homemade sauce is made by simmering various ingredients blended with a base of Worcestershire sauce.
What makes it unique is that there are pieces of peanuts in the sauce.
The sweetness and acidity, along with the texture and flavor of the peanuts, are addictive, and I found myself snacking on the sauce repeatedly.
Many customers get hooked on this sauce. There are even regulars who come specifically for the sauce.
▼ The salt also has a unique touch from Kushitei.
Kushitei's salt is combined with sake and roasted again in the store.
As a result, it is characterized by a sweetness within the saltiness.
▼ The ponzu allows you to enjoy the skewers in a light manner.
At Kushitei, several types of ponzu are blended.
As a result, it has a unique flavor of ponzu that is characteristic of Kushitei.
There is also gari (pickled ginger) for palate cleansing.
There are many attractive daily special menus besides skewers, "You can't die without eating!"
Kushitei is a skewer restaurant, but its appeal does not stop there.
There is a rich lineup of daily special dishes that change based on the day's catch.
▼ The name is "You can't die without eating!!".
The name is very unique.
This is the daily special menu on the day of the interview.
Sashimi, salads, and standard izakaya dishes are lined up.
Additionally, there are also items like shichirin-yaki (charcoal-grilled), basashi (raw horse meat), yuba (tofu skin), and nama-fu (fresh wheat gluten).
There are also daily special skewer menus that are not part of the regular skewer menu, so be on the lookout for those.
Daily seafood dishes caught locally are also a specialty
At Kushitei, seafood caught daily at local ports such as Yorishima Port and Shimotsui Port is brought in.
Fresh seafood dishes are also a specialty of Kushitei.
The menu changes daily. We serve dishes based on the day's catch.
Sashimi "Kawahagi with Liver"
▼ From the seafood menu during the interview, I had the sashimi of Kawahagi with Liver.
I have eaten Kawahagi in stews and other dishes many times, but this is my first experience eating Kawahagi as sashimi.
When I eat it, the crunchy texture of the meat, along with a subtle sweetness and umami, gradually emerges with each bite.
It is also my first time eating liver raw.
When I eat the liver, it melts on my tongue with a soft texture.
The rich sweetness is addictive.
Three types of Kyoto direct delivery "Nama-fu" (fresh wheat gluten) - sesame, yomogi, and millet
The owner of Kushitei is from Kyoto.
▼ Therefore, at Kushitei, you can enjoy the famous Kyoto dish, nama-fu.
Moreover, the nama-fu is directly shipped from the owner's hometown, Kyoto!
There are three types of nama-fu.
Thick and chewy Kyoto direct delivery "Kumiyage Yuba Sashimi"
Like the nama-fu, Kushitei also serves the famous Kyoto specialty, yuba.
Just like the nama-fu, the yuba is also directly shipped from Kyoto!
The Kumiyage Yuba Sashimi is a popular menu item.
In the Kurashiki area, yuba dishes are not commonly eaten.
When you try the kumiyage yuba sashimi, it has a very smooth, melting texture.
You can enjoy the unique light sweetness of the yuba.
Horse Sashimi Directly Shipped from Kyushu: Red and White Platter
A popular menu item at Kushitei is horse sashimi.
The horse sashimi is directly shipped from Kumamoto in Kyushu, which is famous for it!
The horse sashimi at Kushitei is served as a "Red and White Platter," which includes the rare cut "strongly flavored mane."
The mane refers to the meat from the mane part of the horse.
Please note that the horse sashimi is market price.
For the finale, a rare meringue-style "Special Egg Rice (TKG)"
Kushitei has a popular rare dish for the finale.
That is "Special Egg Rice (TKG)."
It is a type of egg over rice, but it has a unique arrangement that is characteristic of Kushitei.
The egg is mixed with a special whisk, and the whites are whipped into a meringue-like texture before eating.
By doing this, a unique egg over rice that you have never experienced before is created.
Once you try it, you might become addicted.
Drinks: Sour and Highball Recommended
Kushitei offers a wide range of standard drinks.
▼In particular, Kushitei focuses on highballs and sours.
▼There were also posters of recommended highballs and sours inside the restaurant.
Prices include tax. As of March 2022 (Reiwa 4).
Strong Carbonated Lime "Kaku Can Highball"
▼What I ordered during the interview was the "Kaku Can Highball."
It is served in a metal cup, which is unique.
▼The addition of lime is also a characteristic of Kushitei.
Kushitei's highball is characterized by strong carbonation!
The refreshing acidity of the lime combined with the strong carbonation is irresistible.
Of course, Kushitei is popular for a wide range of dishes, from kushikatsu (deep-fried skewers) to seafood, horse sashimi, yuba, and nama-fu.
I interviewed KAMOI Toshiro, who has been frying kushikatsu since the establishment of Kushitei.
Kushitei: The One and Only Kushikatsu
| Name | Kushikatsu Baka Ichidai Kushitei |
|---|---|
| Address | 2-5-10 Achi, Kurashiki City, Okayama Prefecture, 2nd Floor White Plaza |
| Contact | 086-426-9483 |
| Parking | None |
| Business Hours | 5 PM - 11 PM |
| Regular Holiday | Monday |
| Payment Methods |
|
| Reservation Availability | Yes Accepted by phone Same-day reservations possible |
| Seating | 22 seats total ・Counter: 10 seats ・4-person tables: 3 * The number of tables can be increased by rearranging and adding extra chairs |
| Smoking | Smoking allowed |
| Toilet | Western-style toilet |
| Childcare | Stroller access allowed Children's utensils available |
| Barrier-Free | No steps inside, wheelchair access is possible, but there is no elevator to the 2nd floor, only stairs |
Kushitei's signature dish is, of course, kushiage!