Tokyo Food Page
Kushikoma/
Otsuka: Kushiage
₯3917-6657
€Data
The specialized sake
selection at this
small neighborhood
izakaya is beyond
reproach, with many
seasonal bottles and
a number of hard-to-
find labels from the
elusive Juyondai
brewery. The food
menu focuses on
creative versions of
kushiage and other
deep-fried dishes,
and these are very
well prepared.

Our shrimp and lotus
root hasamiage was
fluffy in texture
and not the least
bit oily, while
shishamo, a small
fish which is usual-
ly served grilled,
here was prepared
with a crunchy coat-
ing of sesame seeds
in batter, the sesa-
me providing a nice
balance for the
fishy flavor.

Akita-style kiritan-
po, roasted pounded-
rice cylinders, were
cooked over an open
hearth in front of
us, and they were
some of the best
we've ever had of
this hearty country-
style winter delica-
cy. There are also
several sake-infused
dishes such as
ginjo-steamed chick-
en with apricots and
wasabi.

Seating is on cush-
ions on a tatami-mat
floor, with shared
tables. There's no
English menu or
English-speaking
staff. Budget around
Y2500-4000 for food
and drink.
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Toshima-ku, Kita-
Otsuka 1-33-25. 
Open 6pm-midnight.
Closed Mondays.
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