The story
At Kushiage 010, the classic Japanese kushiage – deep-fried skewers – becomes a canvas for global flavors. Chef Nobuo Shoda, who opened the restaurant in 2016 at age 61, draws on decades of experience in Western, Italian, and steakhouse kitchens to create skewers that weave together elements from cuisines around the world.
The foundation is a light, house-blended oil made with rice oil, which gives each skewer a clean, crisp finish. Alongside the kushiage, a carefully selected wine list is designed to complement the nuanced flavors. The restaurant offers two set courses: a Standard Course with 10 skewers and the Special Course with 12 skewers, both including appetizers, main dishes, a finishing dish, and dessert.
The setting is a 20-seat space with counter dining, located on the fourth floor of a building in the Kita district, a short walk from Kitashinchi Station. Guests are asked to follow a smart casual dress code. Kushiage 010’s consistent quality and value earned it a Michelin Bib Gourmand award for 2026, marking it as a restaurant where creative, refined kushiage is served without pretense in Osaka.
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