A Casual Drink Amid the Bustle of Janjan Yokocho

Kushikatsu Oji Janjan Yokocho

Tabiiro’s picks: signature dishes

A set of eight classic kushikatsu varieties

"Doteyaki," another Osaka specialty

Edamame is available as an alternative to beef tendon

A signature menu item that appeals to tourists and locals alike

The "Oji Set" with Eight Varieties of Kushikatsu

This affordable set includes eight classic skewers, such as "Kushikatsu," "Salmon," "Pickled Red Ginger," and "Asparagus," plus a choice of "Doteyaki" or "Edamame." With "Doteyaki," made by simmering beef tendon with miso, mirin, and other seasonings, the set offers an easy way to sample Osaka's kushikatsu culture in one order. It is a convenient choice for first-time tourists unsure what to order and can also be shared by two or more people. Equally suited to locals stopping by for an after-work drink, this broadly appealing set is one of the restaurant's defining menu items.

Popular pairings

A hearty set of 12 varieties

"Janjan Yokocho Set"

The "Oji Set" comes in an expanded version with 12 kinds of kushikatsu plus a choice of "Doteyaki" or "Edamame." It adds "Kisu," "Pork Cutlet," "Sweet Potato," and "Cherry Tomato" to the eight classics in the "Oji Set," creating a substantial assortment that can also be shared. The lineup is especially convenient for first-time diners and tourists looking for an easy place to start, and the platter makes quite an impression when it arrives, heightening anticipation. A single order offers the feeling of experiencing Osaka's kushikatsu culture as a whole.

Must-try signature dish

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  Slow-Simmered Beef Tendon in the "Doteyaki"

  "Doteyaki" is made with Japanese Black beef tendon from Kagoshima Prefecture, slowly simmered in miso until meltingly tender. The beef tendon has a deep, full-bodied flavor with a subtle sweetness, yet the dish is not overly heavy. It's worth trying even for those who may be put off by the smell or fattiness of beef tendon.

Restaurant highlights

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  A light batter developed through extensive testing

  A Light, Crisp Batter That Brings Out the Ingredients' Flavor

  After repeated testing and adjustments to the coating's recipe and preparation method, the restaurant developed a coating that brings out each ingredient's flavor while keeping the kushikatsu light enough to enjoy even after quite a few skewers. Rather than using coarse breadcrumbs for a pronounced crunch, it uses fine breadcrumbs to give the coating a light, crisp texture.

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  An original sauce with sweetness and richness

  Sauce That Enhances the Flavor of Freshly Fried Kushikatsu

  Vegetables and fruit lend the sauce natural sweetness and a deep, rounded richness. Fine-tuned through extensive experimentation to complement the breading, the sauce coats the crisp crust with rich flavor, bringing out the best in freshly fried kushikatsu.

Interior

A spacious dining area with rows of tables

Counter seating for solo kushikatsu dining

Tables can be joined for large groups

The lively, approachable atmosphere of Shinsekai makes the restaurant an easy place to drop in while sightseeing around Tsutenkaku. With 80 seats, there is ample space, and tables can be joined together for large group banquets. Counter seating suits solo diners who want to take their time over kushikatsu. Tourists and locals alike come for a wide range of occasions, day or night.

From the Tabiiro Editorial Team

Located along Janjan Yokocho between Osaka Metro Dobutsuen-mae Station and Tsutenkaku, the restaurant is a convenient stop while sightseeing in Shinsekai. With ample seating and an open, airy terrace, it serves authentic Osaka kushikatsu in a setting suited to a wide range of occasions. It's a spot I'd recommend to locals as well as tourists.