Skewered, breaded, fried — and never double-dip the sauce.
What it is
Kushikatsu (also kushiage) are breaded, deep-fried skewers — bite-size beef, prawn, quail egg, lotus root and dozens of vegetables, coated in fine panko and fried to order. Each is dipped once in a shared tub of thin Worcestershire-style sauce. The one rule: no double-dipping.
What it means
A working-class icon of Osaka's Shinsekai that Tokyo refined into elegant kushiage counters, fried one piece at a time. Raw cabbage on the table is both palate cleanser and (traditionally) your sauce 'spoon'.
Why it's wonderful
Light, hot and endlessly varied — the batter is barely there, so each skewer tastes of its ingredient. The omakase rhythm of one perfect skewer after another is half the fun.
What to order
- Beef, prawn, lotus root, quail egg
- One dip only — never double-dip
- Cabbage between bites
- Omakase, fried to order
For special diets
Panko coating is wheat. Gluten-free (rice-flour) kushiage exists in Tokyo; the many vegetable skewers suit vegetarians.
FAQ
- What is Kushikatsu?
- Skewered, breaded, fried — and never double-dip the sauce.
- Is Kushikatsu vegetarian, vegan, halal or gluten-free?
- Panko coating is wheat. Gluten-free (rice-flour) kushiage exists in Tokyo; the many vegetable skewers suit vegetarians.
Recipes and preparation vary by restaurant, so this is a general guide. If you're ever unsure, please confirm directly with the venue before you order — they'll appreciate the heads-up.