Amagasaki, Hyogo, Japan｜季節の創作串かつ つつみ屋

I heard it for the first time 😊. I was a little late because my schedule was extended, but I was able to explain it carefully without making a disgusting face. The delicacy of changing the seasonings to be dipped in according to the characteristics of the ingredients, how the skewers were carefully fried, the appearance was beautiful, and it was delicious! ️ I understand well that alcohol is also particular. There's something I'm interested in, so I think I'll listen to it next time 😊✨ The thoughts of the master have been conveyed. The ice cream was also delicious. Thank you for your inspiration 😊🎵 I'll come again! ️

I haven't been able to go since Corona, so I can't forget the texture I had for the first time, and I want to eat it again, so I can't go. I want to go again soon ^ ^ Kobe Kataoka

I've been coming here since it first opened, and it always gives me new impressions, not least the talk from the owner. Don't think it's just kushikatsu, but the ingredients are carefully selected to bring out the best in them. Since the oil is a blend of many different types of oil, it has nothing to do with the word ``sick to the stomach.'' The ``salt'', ``dashi soy sauce'', and ``sauce'' that go on the skewers are all original blends, and each one is delicious, from the standard 10 skewers to the monthly 10 skewers. Even if I take a friend who doesn't eat a lot with me, they'll always be surprised that there's still more to eat after they finish all the skewers. That's no wonder, since the owner has created nearly 7,000 recipes from before he opened until now, four years later, and only offers carefully selected recipes. Another feature of this restaurant is that once you've eaten a skewer that you thought was delicious, you won't be able to eat it again. That's why I want to visit the store once a month.