Kushitomi

This is a deep-fried taranome (Japanese angelica tree sprout) on a skewer. Known as the king of spring mountain vegetables, it's characterized by its slight bitterness and unique aroma. We recommend enjoying it simply with salt right after it's fried.

This is a deep-fried fukinoto (butterbur sprout) on a skewer, heralding the arrival of spring. Its characteristic strong bitterness and aroma spread in your mouth, offering an adult taste. It's perfect as a snack with drinks.

This is a deep-fried gyojya ninniku (wild garlic) on a skewer. It has a strong aroma and richness similar to garlic, making it a stamina-boosting mountain vegetable. You can enjoy its crisp texture.

This is a deep-fried shungiku (edible chrysanthemum) wrapped in pork or other meat. The unique aroma and bitterness of shungiku perfectly match the rich flavor of the meat's fat. It's a juicy and flavorful dish.

This is a deep-fried konbu (kelp) on a skewer, densely covered with kazunoko (herring roe). You can enjoy the crunchy texture of kazunoko and the umami of konbu simultaneously. It's infused with dashi broth, and the flavor spreads with every chew.

This is a deep-fried skewer using Edomae anago (conger eel). The flesh is plump and tender, with a delicate sweetness from the fat. Please enjoy the textural contrast with the crispy batter.

This is a deep-fried namafu (wheat gluten) on a skewer. Its appeal lies in its unique texture: crispy on the outside and chewy on the inside. Its mild flavor makes it suitable for various seasonings like miso or salt.

This is a deep-fried skewer with alternating pieces of duck meat and negi (Japanese leek). The rich umami of the duck fat and the sweetness of the negi, enhanced by cooking, are a perfect match. It's a traditional Japanese flavor combination.