The story
In the 11th arrondissement, on rue Jean-Pierre-Timbaud, Bon Kushikatsu brings a focused, deeply satisfying Japanese specialty to Paris: kushikatsu. These are skewered, breaded, and deep-fried morsels—meat, seafood, and vegetables—each cooked to order and served piece by piece, hot from the oil.
The restaurant takes its name and its purpose from the Osaka street-food tradition. Here, the process is precise: a light, crisp panko crust gives way to tender interiors, and the skewers arrive at the counter one at a time, meant to be eaten immediately. The rhythm is steady, the flavors clean. A small bowl of tangy sauce is provided for dipping—standard kushikatsu etiquette, with the rule that double-dipping is not done.
The dining room is compact, centered on a long counter where guests watch the chef work. It is a setting that favors focus over chatter, and the sake list—notable for its selection—offers thoughtful pairings by the glass or bottle. Air conditioning keeps the space comfortable even when the fryers are running.
Bon Kushikatsu has earned a place in the Michelin guide, a recognition that speaks to the consistency and care behind this single-minded menu. For those who appreciate Japanese cuisine in its most direct, unadorned form, this is a rare and welcome address in Paris.
Recognition
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