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Kushikatsu Daibon
Osaka Japanese
A kushiage restaurant on a quiet floor above Nishitemma, Daibon is built around a chef who cares more about seafood than meat, which makes his prix fixe a little different from the Osaka standard. The skewers arrive timed and considered, tiger prawn fried just short of done so the sweetness stays. The name stitches together his own and his mentor's shop, and the hand-lettered sign over the door tells you the lineage matters here.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Tiger prawn
“His tiger prawn, a standard item, is fried rare to draw out its sweetness.”
Michelin Guide
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