For those who frequent Osaka, one will often find Izakayas (ie. Japanese gastropub) serving skewers. But Osaka specializes in a type of skewers which are heralded as an Osaka favorite – Kushikatsu, the fried skewer! Kushikatsu, which stands for Kushi (Skewer) and Katsu (Fried), has a very unique batter, dipping sauce and eating culture. Crispy on the outside yet retaining all the moisture of the high quality ingredients has always been the golden standard of Kushikatsu: one we finally believe has been attained by Jan Jan Kushikatsu, Hong Kong. Served with a varietal of seasonal fried and grilled skewers, plenty of regional sake, craft beers and unlimited refills of Japanese cabbage, it’s no secret this is one of the local Japanese expats favorite after-work hangouts!

In fact, Kushikatsu has been popular in Osaka for over 100 years. Japanese workers would love to enjoy a beer with some bitesize fried meat, seafood and vegetables after work. Over the years, there have been more and more delectable ingredients such as sea urchin, salmon roe, truffle etc. being incorporated into Kushikatsu and that is when Jan Jan Kushikatsu was born. Jan Jan Kushikatsu is a well known brand from Osaka with over 15 shops in the Osaka and Tokyo region. The Executive Chef placed here in Osaka, Abeyama Hideki, has been with the Japanese company for over 12 years and is in charge of the food quality, seasonal menu, insists on the authentic tradition of Kushikatsu. You could enjoy a top-grade Kushikatsu at a reasonable price even in Hong Kong.

“Jan Jan Kushikatsu” relies on using their secret batter, top quality ingredients from Japan, and their secret blended oil and sauce to achieve their signature taste. Chefs need to trained for several years to be able to maintain a delicate control of oil, temperature and frying time. Frying oil flown in from Japan is changed daily to make sure Kushikatsu expresses each ingredient to its fullest. Each Kushikatsu is crisp and light. Japanese cabbage is served free and refills are unlimited: this is a refreshing touch to counteract any oiliness from the skewers.

In early spring, you must try this “Duck Breast with Senju Scallion”. A special scallion from Saitama Prefecture in Japan is flown in for its intense umami and juicy nature. Stuffed with marinated French duck breast, the combination brings a flavour duo that is hard to describe without trying!

So many featured Japanese foods in anime look irresistibly tasty! One of them is “Yomogifu” which are now only available in traditional dessert shops. Jan Jan bartered hard with a local dessert shop to import this hard to find ingredient into Hong Kong. Yomogifu has a rice cake chewy texture with a distinct licorice sweetness.

In addition to Kushikatsu, two flavors of “Miyazaki Beef Sushi” are also worth trying - "Sea Urchin with Salmon Roe” and “Black Truffle”. The sirloin of A4 Miyazaki Beef is high in protein and low in fat content. You can decide how your beef is cooked and the chef would suggest medium is the best.

After enjoying Kushikatsu and Miyazaki Beef, you can order a Sashimi Rice Bowl to top it off. Hokkaido Scallops and Bafun Uni are some of the ingredients used, depending on what’s fresh at the time!