‘Tomoya’, the ‘kushikatsu’ (deep fried skewered meat and vegetables) restaurant, is only open Saturday and Sunday and prohibits photography (hence outside only).
Just hearing that envious shopkeepers are pushing hard for local rules on the crunchiness of food, I can only imagine the pressure they are under. Yet passing through the curtain that hangs above the entrance with the old women standing there carefully frying ‘kushikatsu’, it feels like three other local women have come to lend a hand. It’s like being at home. An old man is working there as well.
Kushikatsu comes full force. Batter is thick like pancake and wonderful. ‘Dote’ is also good.
Sauce is thick like ‘ton-katsu’ (pork cutlet) sauce, not a Worcester type consistency. It goes everywhere and tastes too thick. To one side is much better.
The phone had been ringing off the hook, as if they also took bookings.
And incidentally, the reason why only Saturday and Sunday is because it seems to be there when they’re busiest.