Kushitaka

There is a quiet pleasure in deciding which freshly breaded, fragrant skewer to reach for first. Situated in Katsuranosato-cho in Kyoto's Nishikyo Ward, Kushitaka is an izakaya built around light, crisp kushikatsu fried in rice bran oil and home-cooked small plates. The menu spans a wide variety of skewers, from mochi pork and domestic beef to Awaji Island onions, Katagihara bamboo shoots, and Japanese-style taro croquettes. Diners can order according to their mood and appetite, choosing between the signature deep-fried daikon radish skewer that frequently prompts second helpings, a 4-skewer set when grazing lightly, or a 8-skewer assortment that gathers the day's highlights.

Seasonal flavors on small plates: obanzai made with home-grown vegetables

Alongside the fried offerings, the daily selection of obanzai lining the counter is well worth ordering. Featuring vegetables grown on the establishment's own farm alongside seasonal local ingredients, around 10 varieties are prepared each day, available individually or as platters of 3 or 6 dishes for small-plate tasting. The menu also includes crisp fried Kyo-Akajidori chicken using light breast meat, the day's sashimi, and finishing pasta, allowing guests to pace their meal to their exact hunger.

Local sake and domestic wines to pair with freshly fried skewers

The drink list is another strong draw designed to complement the cooking. Choices range from regional sakes—such as Kyoto's Sawaya Matsumoto, Fukui's Kokuryu, and notable labels from Yamagata—to Japanese wines like Kerner and Zweigelt from Hokkaido, served by the glass or carafe. Welcomed by an easygoing owner, the dining room has an unpretentious, comfortable atmosphere, equally suited to unwinding solo over a quiet glass or gathering around shared snacks with good company.