kushiage 010

The Essential Guide to Osaka, Japan

"For kushikatsu—the soul food of Osaka consisting of skewered, lightly breaded, deep-fried meats and vegetables—Kushiage Comet stands out for using premium ingredients like wagyu beef and specialty vegetables sourced from all over Japan, and I appreciated the context that the dish has historically been an affordable street food typically served with a dipping sauce similar to sweet Worcestershire." - Kim Kay Kim Kay Kim Kay is a freelance writer with a focus on Japan travel and culinary culture. Her writing has appeared in Travel + Leisure, Tokyo Weekender, ByFood, and other travel and lifestyle platforms.  Travel + Leisure Editorial Guidelines

"These creative kushiage incorporate culinary influences from many countries. The sheer variety is endlessly fun. For your first skewer, you might start with angel shrimp from New Caledonia. The samgyeopsal (grilled pork-belly slices) wrapped in perilla and Korean lettuce is spiced with gochujang for a real Korean treat. Karaage, marinated in a sauce of spices such as star anise and five-spice powder and sprinkled with tapioca flour, fills the air with the fragrance of Taiwan." - Michelin Inspector