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Reviews643
1. Reviews(643)
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A light and easy-to-eat Naniwa soul food, "Kushikatsu" has been elevated to the height of art

It has been more than 20 years since we set up a store in Ashiya. The restaurant is open only twice for dinner and serves guests with selection courses, including around 20 skewers. The selection of i
...ngredients, preparation, and frying techniques are all unbeatable, and there is no end to repeat customers for a skewer with a high degree of perfection. The next day, the kushikatsu has a reputation for not upsetting the stomach, and even health-conscious guests who tend to shy away from Fried food will fall in love with its light mouthfeel. I want to experience kushikatsu that has elevated the taste of the common people to the level of art.

Specialities

Chef

Mr. Tsutomu Hasegawa and Mr. Tsuyoshi Nakamura

Food

Light and skillfully made kushikatsu that won't leave you feeling sick the next day even if you eat 20 of them

Space

A homely space with a retro look and welcoming smiles to welcome guests

Photos

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Review？

ゆかりょんち

Review 854resultsFollowers 1,742people

The overwhelming No.1 Kushikatsu

I was taken there by a friend who had a reservation. I was so lucky. By the way, I still k...View details

2019/06 visited

1 time
yassan＿aventadorsv.kyoto

Review 217resultsFollowers 141people

I was so happy and grateful to be invited to a reserved dinner party by Ahbon. As the say...View details

2023/04 visited

8 times
ayu___29

Review 54resultsFollowers 70people

. . Hyogo Ashiya Aabon . crab Scallop Sea bream, shrimp, cheese and perilla leaves ...View details

2019/01 visited

1 time

View more reviews （643）

Restaurant information

Details

Restaurant name	Kushi Katsu A-bon
Awards & Recognitions	The Tabelog Award 2024 Bronze winner The Tabelog Award 2024 Bronze winner The Tabelog Award 2023 Bronze winner The Tabelog Award 2023 Bronze winner The Tabelog Award 2022 Silver winner The Tabelog Award 2022 Silver winner The Tabelog Award 2021 Silver winner The Tabelog Award 2021 Silver winner The Tabelog Award 2020 Silver winner The Tabelog Award 2020 Silver winner The Tabelog Award 2019 Silver winner The Tabelog Award 2019 Silver winner The Tabelog Award 2018 Bronze winner The Tabelog Award 2018 Bronze winner The Tabelog Award 2017 Bronze winner The Tabelog Award 2017 Bronze winner
Categories	Kushi-age (Deep-fried skewers)
Phone number (for reservation and inquiry)	0797-22-2030
Reservation availability	Reservations available 予約は毎月１日に３ヶ月間まで受付定休日の場合翌日
Address	兵庫県芦屋市楠町6-8 くすのきマンション　１Ｆ Show larger mapFind nearby restaurants
Transportation	10 minutes walk east from JR Ashiya Station 5 minutes north from Hanshin Uchide Station 419 meters from Uchide.
Opening hours	■ 営業時間 18時からと20時30分からの2部制 ■ 定休日水曜日（祝日は営業） Hours and closed days may change, so please check with the restaurant before visiting.
Average price（Based on reviews）	JPY 10,000 - JPY 14,999 View spending breakdown
Payment methods	Credit card accepted （VISA, Master） Electronic money not accepted QR code payments not accepted

Seats/facilities

Number of seats	19 Seats （ 15 seats at the counter, 4-6 seats at tables）
Private rooms	Available For 4 people、For 6 people
Private use	Available
Non-smoking/smoking	Non smoking
Parking	Available There are two locations nearby, so please ask the staff.
Space/facilities	Relaxing space,Counter seating

Feature - Related information

Occasion	Family friendly \|Business \|Friends This occasion is recommended by many people.
Location	Hideout
Service	BYO drinks
Family friendly	Children welcome
Remarks	You can bring your own wine, but it will cost 2,500 yen. Street View: http://hokkaido-sv.com/shop/abon

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0797-22-2030

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ChefMr. Tsutomu Hasegawa and Mr. Tsuyoshi Nakamura

26 years ago, when head chef Hasegawa was showing off his skills as a Japanese-style meal chef, he took over a kushikatsu restaurant that had been in business for eight years and started Kushikatsu Ah-bon. After much trial and error, he established his current style of creative kushikatsu, making use of his experience in Japanese-style meal. The number of fans continues to grow. Nakamura studied Japanese Cuisine at a culinary school and met Hasegawa while honing his skills in the kitchen of a Japanese Cuisine restaurant in Shinsaibashi. Captivated by Hasegawa's personality, he decided to work in Ah-bon's kitchen and continues to support the restaurant's reputation as head chef.

Food Light and skillfully made kushikatsu that won't leave you feeling sick the next day even if you eat 20 of them

Ah Bon's kushikatsu is surprisingly light. The secret lies in the quality of the oil and the chef's skilled technique. The oil they use is lard from the Netherlands, which the chef describes as "the best oil in the world." They open twice a day, and after the first rotation, all the oil is discarded and replaced. This has been a commitment since the restaurant first opened, so that all guests can enjoy the same quality of kushikatsu. By adding the oil and the chef's skill in draining the oil, they create kushikatsu that is so light that you forget the existence of the "batter" is even there.

SpaceA homely space with a retro look and welcoming smiles to welcome guests

The restaurant, which has four tables and 15 counter seats, is well-maintained throughout, with a warm wooden interior that exudes the feel of a retro Western Cuisine. A large, beautifully polished copper pot stands out on the inside of the counter that surrounds the kitchen in an arch. The homey atmosphere created by the chef and head chef who sit in front of the pot, as well as the friendly staff who are always smiling, is one of the reasons why there is a steady stream of enthusiastic fans who make repeat visits despite the fact that it is extremely difficult to make a reservation.