Kushinobo Osaka Hozenji Main branch

This is the most elaborated dish among our menu, with the exquisite taste of flaked snow crab wrapped with sillaginoid (whiting fish), then steamed and fried. You will surely feel like ordering again after tasting the gorgeous combination of two ingredients with a moist texture.

This is our No.1 popular menu with the whole green asparagus quickly fried with the skillful techniques to leave the beautiful color and fresh and juicy texture.

It is fun to taste kushikatsu (deep-fried skewers) wondering what is inside the batter. With this dish, you can enjoy the resilient texture of Shiba shrimp and aroma of perilla spreading in your mouth from the first bite.

Each skewer is 187 yen to 880 yen. Example: 15 kinds of kushikatsu and a set of assorted dishes is about 6600 yen.

Raw vegetables and desserts

Rice, red miso soup, pickles

Rice, salted kelp, black sesame rock salt, pickles

Serve with raw vegetables.

This is the most time-consuming and exquisite dish at Kushinobo, in which the snow crab meat is removed from the shell, loosened, wrapped in flounder, and steamed. The luxurious combination of the two ingredients and the moist texture make this a dish you'll definitely want to order again next time.

A whole stalk of green asparagus is fried quickly, and the timing required to preserve its beautiful color and soft texture is a masterful technique. This is apparently the most popular dish.

The fun of kushikatsu is wondering, "What's inside?" With one bite, the crisp texture of the shrimp and the aroma of shiso fill the air.

Enjoy topped with salmon and salmon roe.

The meat of the snow crab is shredded and wrapped in whiting, then steamed and fried.

Fresh shiitake mushrooms and minced shrimp go well with tartar sauce.

Natural Shiba Shrimp from Ariake is wrapped in shiso leaves.

This is Kushinobo's most popular item.

The freshly fried white sillago is sweet and soft enough to melt in your mouth.

The chicken wings are opened and stuffed with shrimp paste.

This dish is popular for its crunchy texture.

A classic and popular kushikatsu skewer made of lotus root stuffed with curry mince.

Seasoned konnyaku goes well with our special dengaku miso.

The texture of the herring roe and the special sea urchin sauce are exquisite.

The slightly sweet scallops go perfectly with the sweet and sour sauce topping.

Tender pork fillet and spring onions are a staple of kushikatsu.

Deep-fried whole domestic tiger prawns.

Juicy filet with a simple sauce!

This is a light dish of green soybeans wrapped in bamboo shoots.

The three ingredients - okra, shrimp, and cheese - go well together.

The soft quail eggs have a mild taste.

This kushikatsu is also very popular with children.

White sesame/black sesame

*Prices shown include tax.