Kushikatsu I've pursued for 17 years. Revisiting its origin, "Yaekatsu."

It is already mid-April, so some time has passed, but on the first day of my trip to inspect the Whisky Harbor Kobe event, I went on a kushikatsu tour in Osaka.

The origin of my love for kushikatsu

Actually, I love kushikatsu so much that I think about running a small kushikatsu shop in the later stages of my life.

Therefore, my main purpose for going to eat kushikatsu now is to verify how close the kushikatsu I make as a hobby has come to my ideal compared to the authentic version.

It has been over 17 years since I left the Osaka area.

Even so, I have never forgotten the taste of the kushikatsu I ate back then, and I have repeatedly gone through trial and error.

The batter, breadcrumbs, sauce, oil...

After making small improvements, a recipe I can finally call "the one" is taking shape.

At one point, I even served the kushikatsu I prepared to customers at a snack bar where I helped out as a waiter on weekends.

The origin of my love for kushikatsu is "Yaekatsu" located in Janjan Yokocho, Shinsekai.

Meeting my origin

I first visited when I was working in Osaka.

It started when a friend of a senior colleague at my company (hereafter referred to as K-san) took me there.

Since K-san worked at a different company, we were drinking buddies who could drink without reserve, and I remember we went out a few times a month.

One time, before heading to our usual bar,

"There's a delicious kushikatsu shop, let's go eat there."

That's what he said as he guided me to Yaekatsu.

Inside the shop, it was not uncommon to see local customers taking home dozens of kushikatsu as souvenirs.

K-san was one of them.

Taking Yaekatsu's kushikatsu as a souvenir to the second bar we visited was always very well received.

Seeing that scene, I still clearly remember feeling, "This shop is truly loved by the locals."

Yaekatsu after a long time

So, naturally, the first place I headed to upon arriving in Osaka this time was Yaekatsu.

When I joined the line, I got the impression that while there were many inbound tourists, there were also quite a lot of Japanese customers.

It's not just a 'famous shop for tourists,' but a place still loved by locals and Japanese travelers alike.

That was the impression I received.

And as I looked at the POP signage at the storefront while waiting in line, what caught my eye was 'Notice of Yaekatsu East Store Closure'.

Oh my... I was honestly shocked to learn that the East store I was so familiar with is closing.

However, please rest assured.

The main store across the street will continue to operate.

However, there is already quite a long line as it is.

Since the number of seats will likely be cut nearly in half once the East store is gone, I was a little worried that the wait times might get even longer in the future, but I am glad that I was able to visit just before the closure.

Checking the answers after 17 years

After waiting for about 40 to 50 minutes, I finally entered the shop.

I had already decided on my order while waiting.

Starting with the absolute must-have Kushikatsu (3-piece beef set),

shiitake mushrooms, onions, eggs, shrimp, and a large draft beer.

...I ordered a few more things, but I was so absorbed in eating that I forgot what they were (sweat).

Actually, I was a little anxious until I took the first bite.

What if my own kushikatsu wasn't even close to the authentic version?

I had that feeling somewhere inside me, but...

As it turned out, I felt relieved.
(I'm not sure why I was putting that pressure on myself)

Of course, Yaekatsu is delicious.

However, I was able to confirm that the trial and error I've accumulated over 17 years whenever I felt inspired was not wrong at all. (Self-satisfaction)

In fact, for some ingredients, I felt that the ones I can get in Chichibu have more potential, which gave me a little boost of confidence. (Self-satisfaction 2)

The hallmark of Yaekatsu is itsfluffy batter.

The sauce, the batter, the size of the ingredients.

The overall balance was excellent, making it a kushikatsu I could eat until the end without getting tired of it.

Another famous restaurant, 'Daruma'

That said, my goal this time wasn't just one place.

It's a food tour.

I kept it light at Yaekatsu and headed next to'Daruma'.

Actually, despite it being a famous restaurant, I had never eaten there before.

You can't talk about kushikatsu if you've never eaten it.

Thinking that, I made my first visit on this occasion.

I had good timing at the Janjan branch at the entrance of Janjan Yokocho and was able to enter without waiting.

I ordered the signature kushikatsu and a highball.

When I tried it, this one was the crispy type. It's definitely delicious.

It is clear that each shop has a distinct personality, with a completely different direction from Yaekatsu.

Rather than one being better than the other, I think it is a matter of personal preference.

However, I still prefer Yaekatsu, which I have grown accustomed to and pursued.

Changes in Shinsekai

Walking from Janjan Yokocho to the main street of Shinsekai, the scenery of the town had changed a little from the old days.

What caught my eye in particular were the shooting galleries and archery experience shops.

The places that were arcades when I lived nearby have all changed.

It was impressive to see many inbound tourists having fun playing there.

And what surprised me was the line at the sushi restaurant.

Previously, there were no lines at the sushi restaurants in Janjan Yokocho.

Looking at the line, most of them seemed to be tourists from China.

I had heard that there were long lines at sushi restaurants in Ueno as well, but seeing it with my own eyes, I realized once again that Japanese food culture is in demand from all over the world.

To the last kushikatsu shop I was curious about

After that, I had some time before my next appointment, so I went to Spa World.

While I was overwhelmed by the vast bathing space and got a little lost, it was the best way to reset my tired body from walking.

Then I moved to Shinsaibashi.

I also stopped by 'Yanagi Store', a kushikatsu shop I had been curious about for a while.

This is a unique restaurant where they warm the sauce and serve it in a teacup.

Double-dipping is also okay—I found this style of serving to be very interesting.

Actually, since returning home, I have immediately adopted this teacup style myself.

Encountering such clever ideas that make you think 'I see,' in addition to the 'deliciousness,' is the real thrill of eating your way through a city.

A drink to wrap up the day

With all that, I was completely full.

Finally, I arrived at the goal for the day, Quay Harbor.

I enjoyed Black Isle beer and whisky with some delicious raw wood-aged ham, and after that, the master, F-san, took me to one last place to finish the night.

Starting with kushikatsu, taking a break at a hot spring, and finishing at a bar.

Looking back, it was truly a luxurious day.

And the next day was the original purpose of this trip, the inspection of 'Whisky Harbor Kobe', but... I ended up putting more effort into this article than expected... I'll write about that again if I feel like it...

#JanjanYokocho
#Yaekatsu
#Kushikatsu
#Kushikatsu
#Osaka
#Shinsekai