Tokyo Ginza Kushiage & Sushi Ashiya

Everything is perfect and the price is reasonable. So full after the 21 course meal.

The course where you can enjoy both deep-fried skewers and sushi offers excellent value for money. The most popular omakase kaiseki course features 16 dishes, primarily deep-fried skewers and sushi. All the dishes were delicious, but the first dish, marinated red meat, was sticky with outstanding umami and sweetness, highlighting the refreshing quality of the wasabi. The 'angel shrimp dog' had incredibly fine and thin batter, making it very light. The batter was crispy, the shrimp was plump yet moist, and it was cooked to perfection, bringing out its sweetness. The deep-fried skewers were all delicious and light, causing no indigestion whatsoever! Personally, I was also happy to have kanpyo maki (gourd roll) for the finale. With both counter seating and private rooms, it's also appealing that it can be used for various purposes like dates or business meals.

A restaurant where you can enjoy two artisan skills, sushi and kushiage, on one stage. The interior has counter seats and private rooms, creating a space where Japanese modern elegance and comfort coexist. On this day, we enjoyed the most popular "Omakase Kaiseki Course" (¥9,800 including tax). This course features 16 dishes, mainly kushiage and sushi. The marinated tuna we had first had a sticky texture and a deep flavor with a slowly spreading umami. The beautiful-looking shrimp dog, which I couldn't help but admire, was plump and sweet, with a fine, crispy batter. Despite being fried, it was light and well-balanced with the sushi rice, and was very delicious. All the other sushi we tried were also high-quality and delicious. And the kushiage were all delicious, but the cutlassfish was fluffy and light, melting in my mouth. Adding the lemon sauce brought a refreshing zest, making it a clean and enjoyable experience. Being able to enjoy both kushiage and sushi at the same time made for a highly satisfying course. There were many international guests, and it was an attractive restaurant suitable for various occasions.

This is a restaurant produced by a Michelin-starred establishment in Ashiya City, Hyogo Prefecture, where you can enjoy both kushikatsu (deep-fried skewers) and sushi. Omakase Premium Kaiseki Course Sakizuke (Appetizer) A cold dish of steamed vegetables such as eggplant, okra, corn, and red bell pepper was perfect for a hot and humid day. Otsukuri (Sashimi) Marinated Tuna Ippin (Specialty Dish) Angel Shrimp Dog This is essentially a deep-fried Angel Shrimp wrapped in nori seaweed with warm red vinegar sushi rice. Nigiri 3 pieces Chutoro (medium fatty tuna), Sea Bream, and Scallop nigiri. Chiyomusubi Kyoryoku Junmai Daiginjo A friend ordered this after noticing it was described as having won the Kura Master award at a sake competition in Paris. I learned about it for the first time, and it's an easy-to-drink sake. Kushikatsu 4 skewers Inca no Mezame (potato), Kisu (whiting), Scallop with Uni, Katsu Sando (cutlet sandwich). When eaten with salt, the Inca no Mezame felt completely non-greasy, showcasing the chef's skill. The extremely fine, crispy batter and fluffy texture were excellent. The Kisu was served with lemon salt, and the Scallop with Uni with lemon juice. The Katsu Sando had a fillet cutlet inside bread coated with black sesame sauce, and the whole thing was deep-fried. It has a richness and sweetness unique to black sesame. Ippin (Specialty Dish) King Crab Wrapped in Yuba King crab wrapped in yuba, topped with a sauce made from snow crab and eggplant, making for a luxurious double crab dish. After the fried dishes, a refreshing mozuku (seaweed) vinegar cleanse. Steamed Dish Chawanmushi with Scallop Ankake Nigiri Seared Spanish Mackerel, fluffy Conger Eel, Kanpyo Maki (gourd roll), Tamago (egg). Aosa (sea lettuce) miso soup Dessert Black Sesame Ice Cream. A moderately sweet ice cream with a nice sesame flavor. The interior consists of counter seats and private rooms. On this day, a group that appeared to be international tourists also visited. The ability to enjoy both kushikatsu and sushi is likely to be appreciated not only by Japanese people but also by foreigners.

At 'Kushiage & Sushi Ashiya' in Ginza, I enjoyed the Omakase Kaiseki Course (10,780 yen). The first appetizer was steamed vegetables. They could be enjoyed with two types of sauces, nikumiso (meat miso) and salt, and the natural sweetness of the ingredients was clearly felt. The following marinated bonito was accented with ginger, making it a refreshing dish. Particularly impressive was the 'Angel Prawn Dog'. It's a hand-roll featuring a large angel prawn that's been deep-fried, served piping hot. It was a satisfying dish where you could enjoy the sweetness of the prawn and its crispy texture. The sushi started with chu-toro (medium fatty tuna), white fish, and scallop. All the toppings were fresh and had an elegant flavor. For the kushiage (deep-fried skewers), I savored the fluffy Inca no Mezame potatoes and the tender kiss (Japanese whiting). The light batter perfectly brought out the quality of the ingredients. This restaurant, offering both kushiage and sushi in small portions, is recommended for those who want to enjoy a leisurely meal in Ginza.