The kushikatsu at “Tengu” are known for their crispy coating and juicy interior. The sauce strikes a perfect balance between sweetness and tanginess, enhancing the flavor of the skewers. You can order just one skewer at a time, whether it’s beef, pork, shrimp, or vegetables. The light lard-scented batter and sharp-flavored sauce leave a clean aftertaste. Start with their signature doteyaki (slow-simmered beef tendon) as an appetizer, then go for the classics: beef, lotus root, shrimp, and pickled ginger skewers. Seating is mainly at the counter with quick turnover, making it welcoming even for solo travelers.

In addition to “Tengu,” Shinsekai is packed with other popular kushikatsu spots, including “Yaekatsu,” “Kushikatsu Daruma Shinsekai Sohonten,” and “Meidai Kushikatsu Yakko.”

Useful Tips
At Osaka kushikatsu shops, the rule of “no double-dipping” in the shared sauce applies here as well. Locals scoop the sauce using cabbage leaves.
Payment is primarily cash.