Kushiyoshi

The sweet potato is fried with its skin on, which turns crisp while the flesh inside stays soft and fluffy. At Kushiyoshi, part of the pleasure of kushiage is noticing how each ingredient comes into its own. Another diner praised the fine, crisp coating, adding that there was no distracting smell of oil and the ingredients’ flavours came through.

The shimeji mushrooms are generously sized; one diner said they ate them by tearing them apart by hand. Bamboo shoots stuffed with meat, listed on the blackboard, included kinome (Japanese pepper leaves), whose delicate fragrance made a lasting impression. Diners have also noted that seasonal ingredients feature alongside the classics, so it may be worth choosing one of the day’s recommendations.

One diner found the seafood kushiage fluffy, with a texture reminiscent of steamed fish. Beer is also available, making it an option for a dinner of skewers and drinks.