Kushinobo Kyoto Station Branch

One of the most popular and finest among the menus in Kushinobo. Crab meat is flaked from the shell and rolled with Japanese whiting before steamed and deep-fried. The dish is also included in [Kikyo], [Botan] and [Kyo-no-Aya] plates.  

A large size green asparagus is deep-fried and served to the guest fresh for keeping the exquisite texture. One of the hottest item among a la carte dishes.  

All of the bones are removed and carefully fried to maintain the texture. Served with rich tartar sauce. 

Each skewer is 187 yen to 880 yen. Example: A set of 15 kinds of kushikatsu and a selection of other items costs around 6,600 yen.

Raw vegetables and desserts

Rice, red miso soup, pickles

Rice, salted kelp, black sesame rock salt, pickles

Shiba shrimp wrapped in shiso, raw shiitake mushrooms, green asparagus, 9 other skewers, raw vegetable sticks, dessert

Crab roll, Tiger prawn, Green asparagus, Today's special skewered cutlet (2 kinds), Other raw vegetable sticks, Vegetable miso, Dessert

7 kinds of skewers including shrimp wrapped in shiso and beef fillet, salad and dessert

This is the most highly praised dish among the kushikatsu at Kushinobo, and is the most time-consuming to prepare. The crab meat is removed from the shell, loosened, wrapped in flounder, and steamed. It is also included in set dishes such as "Kikyō", "Botan", and "Kyoto no Irodori".

This whole fried green asparagus is very satisfying. It is fried quickly to preserve its texture, which is a skillful technique. It is said to be the most popular additional order on the menu.

All the bones are removed and the chicken is fried to preserve the texture. Topped with a generous amount of special tartar sauce, this is a chicken that children will love.

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 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.

*Prices shown include tax.