Connoisseurs of Higashi-Osaka would know about the ‘kushi-katsu’ shop ‘Jirokichi’.
From the look of it, entering takes a little courage. Which is to say, if you had never heard of it you would never enter.
‘Kushi-katsu’ (deep-fried skewered meat and vegetables) are roughly ¥100 each, while large shrimp are ¥400.
Shrimp are delicious but on this particular day they were not on the menu.
First comes ‘dote’ (beef stewed in miso and mirin). Two per person.
A fish menu is written on something resembling an old cutting board,
which also features the best quality seafood, like ’awabi’ (large muscle), ’maguro’ (tuna) and ‘uni’ (sea urchin).
For the time being I try and order ‘shimesaba’ (pickled mackerel). Once thinly sliced ginger has been marinated it is then served along with ‘konbu’ (kelp, or large seaweed). And wasabi is ground every time using a shark skin grater. The ‘shimesaba’ is exquisite. Which is also a compliment, and not the taste of a shop said to be so rough around the edges.
Fried oysters are dipped in the ‘dote’, adding a little grated ‘yuzu’ peel. Obviously I mentioned the shop’s wasabi before a little too quickly, as it is perfect.
We asked that ‘kushi-katsu’ be served one-by-one but they come out two-at-a-time (laugh). Also surprisingly delicious.
We also asked for large shrimp and squid together but they don’t readily appear. They’ve forgotten, or maybe their waiting for when best to serve?
Squid is deep fried, and indescribably delicious.
Amongst the seats filled with of local regular customers, the master began to drink—it seems his self imposed ban is lifted at 8pm (laugh)
Regulars order a different variety of things. I might try and do the same next time. Though it’s not an area I come to that often.