Interview with staff member Toshio Kamoi
We spoke with Toshio Kamoi, who has been frying kushikatsu since Kushitei opened, about the restaurant’s features, the appeal of kushikatsu, and the story behind its founding.
This interview was conducted during our first visit in October 2019.
He opened the restaurant to popularize kushikatsu, which is uncommon in Kurashiki
Why did you open Kushitei?
Kamoi
The owner of Kushitei is from Kyoto.
Kushikatsu (kushi-katsu) from Minami, Osaka, is famous throughout Japan, but it is a familiar food in Kyoto and elsewhere in the Kansai region.
In Kurashiki in the 1990s, kushikatsu was not very well known, and there were few kushikatsu restaurants.
So the owner opened Kushitei, hoping to introduce more people in Kurashiki to kushikatsu and make it easy for them to enjoy it.
The restaurant opened in 1999.
It’s in the same location as it is today.
Incidentally, the name “Kushikatsu Bakaichidai” comes from the old manga Karate Baka Ichidai.
How did you come to work at Kushitei?
Kamoi
After graduating from school, I worked part-time at various restaurants.
Then I met the owner, who asked me to help with the opening of a kushikatsu restaurant. I’ve worked at Kushitei since it first opened.
But I was born and raised in Kurashiki, so I didn’t know much about kushikatsu.
Of course, it was also my first time making it.
At first, I didn’t know what I was doing and struggled (laughs).
I was taught the basics, but cooking also involves a lot of feel and intuition.
I learned that part on my own while working.
The appeal of kushikatsu is that anyone can easily enjoy a variety of ingredients
What do you see as the appeal of kushikatsu?
Kamoi
The best thing is that you can easily try many different kinds.
Most kushikatsu pieces are about one or two bites in size.
That means you can try lots of different kinds a little at a time, so you don’t get tired of them.
It’s also easy to control how much you eat, so you’re less likely to overeat or leave food uneaten.
People on a diet or with small appetites can enjoy it without worry.
Also, sometimes people can eat foods they don’t like when they’re made into kushikatsu.
That’s another part of its appeal.
Another appealing thing is how convenient it is to eat right off the skewer, without needing chopsticks or a spoon.
That’s why it’s popular with children, too.
We also get many families dining with children.
A commitment to local and seasonal ingredients
What does Kushitei take particular care over?
Kamoi
At Kushitei, we’re particular about our ingredients.
We try to use as many ingredients as possible from Kurashiki City, Okayama Prefecture, and nearby prefectures.
We also make active use of seasonal ingredients throughout the year.
That’s why we change the menu with each season.
We also put a lot of effort into dishes other than kushikatsu.
For those dishes, too, we try to use local and seasonal ingredients.
In particular, our seafood dishes change daily depending on what we get in that day.
When you visit, look forward to seeing what’s on the menu that day.
Another popular menu item is nama-fu and yuba dishes, sent directly from the owner’s hometown of Kyoto.
We also recommend basashi, horse sashimi sent directly from Kyushu.
This dish became possible thanks to our relationship with a supplier we’ve worked with for a long time.
Kushitei has many local repeat customers, but strives to create an atmosphere that welcomes first-time visitors
What makes Kushitei distinctive?
Kamoi
One distinctive feature of Kushitei is that many local customers come back again and again.
At the same time, we also welcome many first-time customers.
There’s a hotel nearby, and it recommends us to guests, so we also get business travelers and tourists.
We make an effort to create a welcoming atmosphere where first-time visitors can easily talk to us and enjoy themselves.
Kushitei values every encounter, so staff are close to their customers
What else do you like about Kushitei?
Kamoi
Since opening, Kushitei has operated with “ichigo ichie” (treasuring each encounter) as its motto.
That’s why the distance between our customers and the restaurant is very close—it’s one of Kushitei’s strengths.
We’re here because we want both regulars and first-time visitors to enjoy our kushikatsu and other dishes.
If you’re visiting for the first time and have any questions or would like recommendations, please don’t hesitate to ask our staff!
From the Writer
As Mr. Kamoi of Kushitei mentioned, one of the appeals of kushikatsu is that you can enjoy a variety of flavors.
Kushitei also takes pride in using local and seasonal ingredients.
Because kushikatsu is easy to enjoy in small portions, I felt it was a great way to sample lots of these appealing ingredients.
The friendly staff create an atmosphere where you can comfortably ask questions.
Kushitei is a restaurant where everyone, from first-time visitors to regulars, can enjoy a wide range of ingredients.
Be sure to try kushikatsu made with local and seasonal ingredients at least once.
The a la carte dishes are also highly recommended.
Kushiage Bakaichidai Kushitei details
| Name | Kushiage Bakaichidai Kushitei |
|---|---|
| Address | 2-5-10 Achi, Kurashiki City, Okayama Prefecture, White Plaza, 2nd Floor |
| Contact | 086-426-9483 |
| Parking | None |
| Hours | 5:00 p.m.–11:00 p.m. |
| Closed | Monday |
| Payment methods |
|
| Reservations | Accepted By phone Same-day reservations accepted |
| Seating | 22 seats in total ・Counter: 10 stools ・Three four-person tables ※ The number of seats can be increased by rearranging the tables and adding spare chairs |
| Smoking | Smoking permitted |
| Restroom | Western-style toilet |
| Families with children | Strollers allowed Children’s tableware available |
| Accessibility | There are no steps inside the restaurant, and wheelchair access is possible, but there is no elevator to the second floor; access is by stairs only |
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