October 6th, 2025: It was already our last night in Osaka and we did not eat nearly enough deep fried foods yet. To remedy that, I reserved a table for 4 at Kushiage 010, a restaurant that specializes in the Japanese art of deep-frying food on a bamboo skewer (kushikatsu 串カツ / kushiage 串揚げ). This 20-seat restaurant started by chef Nobuo Masada playfully explores different global cuisines through creative skewers and has kept its place on the Michelin Bib Gourmand Guide since 2023.
The standard tasting menu ($65 USD or 9700¥) comprised of 1 Appetizer, 10 Skewers, 2 Main Dishes, Finishing Dish, Dessert.
Our meal started with the appetizer – whipped cheese, pink peppercorn, persimon, and shiso leaf sandwiched between two mochi wafers. This is a play on traditional Monaka, which would have sweet red bean paste as the filling. The contrasting textures of crunchy vs. creamy got us prepared for the upcoming deep-fried feast.
A fresh and tender prawn breaded and fried in rice bran oil. Apparently, rice bran oil is used because it is healthier and has a mild flavor that doesn’t overwhelm the ingredients.
Despite two-thirds of the dishes being deep-fried, the courses were seasoned thoughtfully and we were not overwhelmed by grease. This porky bite was topped with gochujang-based sauce.
My 2nd favorite dish — the aroma of the matsutake mushroom broth and the sudachi slice paired wonderfully with the soft fried eel meat. I’m so glad we planned our Japan vacation during peak matsutake (松茸/マツタケ) season; I couldn’t get enough of the rare “King of Mushrooms”. Pike conger eel (hamo / 海鰻) is an prized fish served during summer and autumn festivals in the Kansai region.
Our first palate cleanser — a microgreens, radish, and tuna hand roll. Pretty forgettable, but it was refreshing. Also, a common izakaya side dish in Osaka is a bowl of crunchy Japanese cabbage to pair with the greasy bar food.
A juicy chicken nugget heavily seasoned with five spice, salt, and pepper. It inspired me to eat a way bigger Taiwanese fried chicken cutlet in Asakusa.
A bangin’ little bite inspired by hamburgers. A succulent little bite that tasted surprisingly American.
Yummy, but forgettable in comparison to the more innovative dishes.
Chef Masada’s take on the classic Italian eggplant parmesan, a fun bite.
Palate cleanser / “main” dish #2: Cold slippery noodles that slid down your throat
My favorite dish of the night! The duck was succulent and perfectly cooked, the chestnuts were soft and sweet, and the black pepper sauce added an addicting bite. I really wish I got more bites of this one.
My friend’s favorite dish! The scallop was sweet and fresh, which juxtaposed well with the salty umami of the mayo.
Deep-fried A5 wagyu? No surprise that it was my husband’s favorite bite of the night. It was exactly as indulgent and sensational as you can imagine it to be. One of our buddies has a beef allergy and his skewer was substituted with a marbled Kurobuta pork loin which ended up being his favorite course.
The “finishing dish” was homemade beef curry (or rice soaked in broth with pickled plum), which was my husband’s 2nd favorite dish of the night.
A sweet chunk of deep fried French toast, tart yuzu sorbet, red bean paste, and mild sencha concluded our fantastic meal. The French toast was crispy on the outside, but soft and gooey on the inside like a bread pudding. Something I will try to recreate at home for dessert.
Final thoughts
Our meal at Kushiage 010 was thoughtfully curated, delicious, and memorable. I love many seasonal elements were incorporated in the menu and the proteins served were high-end and luxurious. I have no complaints and would recommend anyone in Osaka to splurge on a meal here.