Kushiage and kushikatsu are two types of Japanese skewered foods that will give you a taste of a variety of ingredients in small portions! They may look alike, but restaurants that serve kushiage and kushikatsu often have different atmospheres. This article introduces the differences between kushiage and kushikatsu restaurants, etiquette you should keep in mind when eating either of these foods, and recommended restaurants if you want to try these skewered delights!
What Are Kushiage and Kushikatsu?
So, how are kushiage and kushikatsu different from each other? There are four differences: ingredients, sauce, coarseness of the breadcrumbs, and price range in restaurants. Let's take a look at these differences.
・Ingredients
Generally, kushiage is served with just one kind of ingredient on every skewer. All kinds of ingredients, such as meat, fish, and vegetables, are used in making kushiage, so naturally, there are many types of kushiage available. On the other hand, the main ingredient of kushikatsu is meat, usually pork cut into 3–4 cm cubes that are then skewered alternately with onions or scallions. Note, though, that many kushikatsu restaurants also have vegetables, seafood, quail eggs, and other variations on their menus.
・Sauce
Kushiage and kushikatsu restaurants have their own distinct type of sauce and way of using it. At kushiage restaurants, the kushiage is not only eaten with kushiage sauce but also with salt, lemon juice, and various other condiments. The stick of kushiage is dipped in the sauce and then sprinkled with the condiments that are served in small dishes. At kushikatsu restaurants, the sauce is put in a container that is placed on the table, and then the ingredients are dipped in it.
While this is not really a major difference, fine breadcrumbs are used more often when cooking kushiage. In the case of kushikatsu, it seems that many restaurants use coarse breadcrumbs.
・Price range in restaurants
The most glaring difference between kushiage and kushikatsu is the price. Some restaurants offer all-you-can-eat kushiage, but there are many more upscale restaurants serving this dish. Kushikatsu, on the other hand, is a food that became popular among laborers in Osaka, so their prices are affordable and the restaurants serving them are more aimed towards the working class.
Be Careful When Dipping Kushikatsu in the Sauce!
The cardinal rule in kushikatsu restaurants is "no double-dipping." There is a container filled with sauce on the table, and you dip your kushikatsu in the sauce before you eat it. For hygienic reasons, a stick of kushikatsu that has been in your mouth must not be dipped in the same sauce container again. But if the restaurant gives you your own sauce and salt in individual dishes, then you can double-dip all you want.
3 Recommended Kushiage and Kushikatsu Restaurants
Pontocho Kushiyoshi (Gion-shijo)
Pontocho Kushiyoshi is the place to go if you want to treat yourself to unique kushiage that are not only beautiful to the eye but also use premium ingredients.
You have to try the [Angel Shrimp Kadaifu Roll] (500 JPY). Caught near New Caledonia, the island said to be closest to heaven, angel shrimp are a beautifully plump and sweet kind of shrimp. In this dish, the shrimp is wrapped in kadaif, which are extremely thin noodles that originated in the Middle East. The roll is light and crispy, yet you can truly taste all the qualities of the shrimp in it.
There are many other kushiage variants that use premium ingredients at this restaurant, including the [Eggplant with Foie Gras] (580 JPY) that has a rich aroma thanks to the truffle sauce, and the [Scallops with Caviar] (500 JPY) with the refreshing flavor of shiso leaf.
Here, you will find a wide array of kushiage that make the most of the ingredients and are served in creative ways.
The second floor is a brightly lit tatami room decorated with gorgeous and colorful flowers, creating a sophisticated ambience.
Pontocho Kushiyoshi
Closed: None
Average price: [Dinner] 7,000 JPY / [Lunch] 7,000 JPY
Access: 5-minute walk from Exit 4 of Gion-shijo Station on the Keihan Main Line. Right next to Pontocho Park on Pontocho Street. The red curtain is a mark of the restaurant.
Address: 191-6, Shimokoriki-cho, Nakagyo-ku, Kyoto-shi, Kyoto Map
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Kushikatsu Sakaba Hirokatsu Shibuya Dogenzaka Branch (Shibuya)
Try the [Kushikatsu Bucket] (1,648 JPY) with 15 different kinds of kushikatsu. You'd surely be amazed at how it looks! You can also order kushikatsu a la carte for as little as 109 JPY.
Kushikatsu Sakaba Hirokatsu Shibuya Dogenzaka Branch is relatively close to Shibuya Station, so it's quite a convenient stopover after a day of sightseeing.
Kushikatsu Sakaba Hirokatsu Shibuya Dogenzaka Branch
Closed: Irregular
Average price: [Dinner] 3,000 JPY
Access: 3-minute walk from Shibuya Station
Address: B1F, 1-5-4, Dogenzaka, Shibuya-ku, Tokyo Map
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Kushitei Kyobashi Ginza-itchome (Kyobashi)
The restaurant offers a variety of seating options, from counter seats that will let you feel like you are in the middle of where everything happens, to private rooms where you can sit back and relax while you eat.
Kushitei Kyobashi Ginza-itchome
Closed: Irregular
Average price: [Dinner] 6,500 JPY / [Lunch] 1,500 JPY
Access: 132m from Kyobashi Station
Address: B1F, Tokyo Square Garden, 3-1-1, Kyobashi, Chuo-ku, Tokyo Map
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