The story
Just a ten-minute walk from Nara Station, away from the bustle, Kushizukushi offers a focused and refined kushiage experience. The restaurant’s name translates to “skewer after skewer,” and true to its word, it serves multi-course dinners built around freshly fried skewers. Each course is paced so guests can savor the food without rush, a deliberate contrast to the quick, bustling eateries near the station.
The deep-frying technique here is precise, allowing ingredients to shine. The “Asuka” course presents 11 varieties of kushiage, preceded by a small appetizer and a plate of crisp raw vegetables. The meal winds down with a choice of noodle soup (nyumen) or dashi chazuke, followed by ice cream. For bigger appetites, the “Mikasa” course expands the lineup to 16 skewers. Both courses reflect a commitment to quality ingredients and balanced flavors.
With just 15 seats, Kushizukushi is an intimate space centered around a counter overlooking the kitchen. Counter dining is the norm here, putting guests in close contact with the chef’s work. The dining room is air-conditioned, comfortable year-round. The setting is calm and welcoming, ideal for a quiet dinner or a small gathering.
A well-chosen drinks list complements the kushiage: beers, highballs, sake, shochu, and wines. The local Nara plum wine, “Uguisu no Mori,” is a popular choice. Whether paired with a chilled beer or a glass of sparkling wine, the skewers find their match.
Kushizukushi’s careful approach did not go unnoticed. In 2026, it received a Michelin Bib Gourmand, an award that celebrates restaurants offering good quality cooking at a reasonable price. For visitors to Nara seeking authentic kushiage in a relaxed, thoughtfully run restaurant, Kushizukushi delivers exactly that.
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